What is the level of Japanese Chinese cuisine?

the Japanese teach you how to make authentic “Chinese cuisine”. if someone asks you, have you ever eaten “Chinese food”?

I believe that every Chinese who is asked this question will sneer at me. This is insulting my IQ. I am from a snack to a big one. But believe me, you don’t have to eat Chinese food, especially Japanese Chinese food,

In Japan, there are still many differences between Chinese cuisine and Chinese cuisine.

Chinese cuisine refers to Chinese cuisine adapted according to Japanese taste. Chinese cuisine is the “authentic” Chinese food.

When you think about the Chinese food you ate in Japan, what you think of is the indescribable noodles, the familiar and unfamiliar “Chinese Ramen”, or the unforgettable leek fried pork liver.
How do Japanese masters use the “secret technique” to make every mouthful of “Chuanxin” Chinese food that we have never tried?

Before understanding their secret skills, it is necessary to briefly explain the Japanese “Chinese cuisine”, which mainly refers to the “Chinese style” cuisine for Japanese cooking and seasoning.


According to the Japanese classic classification, Chinese cuisine mainly includes “four major cuisines”

the northern cuisine is Beijing cuisine, and the representative cuisine is Beijing roast duck and dumpling. The western cuisine is Sichuan cuisine, and the representative cuisine is Mapo Tofu, dried shrimp and Dandan noodles
Southern Guangdong cuisine, represented by barbecued pork, sweet and sour meat, shrimp dumplings
Oriental – Shanghai cuisine, the representative dishes of Shanghai crab, steamed buns, fried steamed bread

Don’t say much gossip, decrypt Japanese Chinese cuisine “secret”, start!

It’s hard to adjust your mouth

As a Japanese mouthwatering chicken, on the right is a Chinese mouthwatering chicken

Taste is the foundation of all cuisine.
Most of Japanese food has a profound influence on the taste of Japanese food.

It’s hard to see if it’s the front of a Japanese Sichuan restaurant
China has a vast territory and a large number of cuisines. From south to north and from east to west, the flavor of dishes varies greatly. People in different places have different acceptances of spicy, salty, oily, and sweet.

The Chinese cuisine in Japan has been turned into a soft and gentle character. Whether you are Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, or Cantonese cuisine, the basic taste of Chinese cuisine in Japan is to reduce oil and salt and add sugar as appropriate.

The double-cooked pork of Zhaoyang, a famous Sichuan restaurant in Tokyo, has little pepper

Zhao Yang’s double-cooked pork is specially made with Mapo Tofu, which looks like meat foam tofu

The core flavor of Japanese Chinese cuisine is light and sweet.

Japanese sweets and salty soup noodles
Many of my new friends in Japan exclaimed, “Wow, Japanese food is really good to eat ~”, sushi sashimi, roast meat, and bird, how can not eat enough.

But within ten days and a half months, whatever we eat is a calm and restrained feeling of having little water, which soon makes us heavy taste lovers dizzy.

After several trips to Tokyo, Xiao Tong couldn’t stand it. He wanted to find a Japanese restaurant to have Mapo Tofu for a change. Although the Japanese restaurant’s Mapo Tofu tastes closer to the flavor of our food bag, it has the characteristics of “not hemp” and “not spicy”. But it’s better than eating pork chop rice and curry rice every day

Sichuan cuisine, which is not so “heavy”, is very popular in Japan. Japanese can bring “Mapo” to any dish. Even in the lonely gourmet, there are “Mapo cocktails” this kind of dark food like things.

Lonely gourmet S7 green Mapo Tofu, spicy oil is too little, right~
In addition, don’t believe your Japanese friends say they can eat spicy food.

Xiaotong has personal experience. He once visited Shanghai with a Japanese friend. He always heard that he was known as “not afraid of spicy food” in Japan, so he took him to a very favorite Guizhou fried noodles.


“Slightly spicy” fried noodles
Knowing the spicy degree of this store, I was very considerate as long as “slightly spicy”. Now I can still recall vividly that at first, he despised his expression of saying “super spicy” to me, as well as a can of beer that disappeared after eating a mouthful of powder.

After dinner, I felt a little bit of remorse, because he had a hot stomach ache, and even went to see the emergency department after returning home I can’t tell whether I’m sorry or funny.
The friend “resurrected” and exclaimed, “the original Japanese Sichuan cuisine is deceptive

Of course, there are a lot of restaurants with a strong taste in Japan. After all, the taste is strong enough and invincible in the world.

Hu’s “random” collocation

In the eastern and Western military, the Chinese and Korean cuisine dueled, and the Chinese representative player “fried rice with crab meat and lettuce”
There are a lot of dishes in Chinese cuisine. The primary dishes are meat and vegetable dishes, while the higher ones are based on the texture, color, flavor, and nutrition of the ingredients.
For example, scrambled eggs with tomatoes are simple ingredients, but the truth is not small. Eggs can be said to be one of the most simple and easy to get protein sources. Tomatoes are rich in vitamins and minerals needed by the human body, and the other antioxidant activities of lycopene are greatly increased after the tomato is heated. Sweet and sour tomato scrambled egg is the representative of simple nutrition in Chinese food.

And Japanese Chinese cuisine, in the food material collocation is more “bold” than us. For example, the representative dish in “Shanghai cuisine” – eight treasure dishes. It refers to pork, ham, shrimp, squid, fish, mushrooms, fungus, bamboo shoots, carrots, green peppers, onions, cabbage, quail eggs, and other ingredients fried in one pot.

Note: in fact, in Jiangsu, Zhejiang, and Anhui, there is indeed a traditional food of eight treasure vegetables, but its ingredients are turnip, day lily, winter bamboo shoots, fungus, dried tea, dried carrot, dried vegetable stem, bean curd skin, white sesame. Japan’s octopus can be described as an earth-shaking change.

Chinese octopus, pictures from Baidu Encyclopedia
I don’t know if it is in order to rationalize this “adaptation”, and the Japanese also put a story for the octopus.

It is said that Li Hongzhang visited his friend’s house during the Qing Dynasty, but the friend’s home was embarrassed and could only stir fry all the ingredients in his family. I never thought that Li Hongzhang would feel delicious after eating it, and he was astonished by heaven and man (was he possessed by Qianlong here). Later, he even introduced this generation of cooking into court cuisine.

It’s hard to find out whether this story is true or not. As time goes on, the famous Japanese dish “Zhonghua well / Wumu well” has been extended to modern Japanese Chinese cuisine.
The choice of ingredients for Zhonghua well / Wumu well is similar to that of octopus. The difference is that it can be made into covered rice. Although this is in line with the requirements of simplicity, convenience, and rapidity, it is still a bit unacceptable to use the “big pot stewed rice cover” belt as the representative of Chinese cuisine.

Although random collocation is just my joke, it is a free arrangement and combination according to the preference of Japanese, which can be understood as localization transformation. However, I always find it hard to accept why a stir fry should be filled with more than a dozen ingredients, especially some of which are totally different in taste, such as quail eggs
Of course, if it is only such a match, it will not shock people so much. Next, we will talk about the core secret of Japanese Chinese cuisine~

Go into the spirit of Gorgon

Guess what it is? The answer is shark fin rice.
It can be said that the Japanese understanding of Chinese cuisine is mostly based on thickening.
I don’t know which “super chef” is inspired by the explosion of Chinese cuisine in Japan. But as a result, the Japanese seem to think that the Chinese cooking should have been thickening ~
Tianjin rice, to thicken!
Dry roasted shrimps, thicken!
Mapo Tofu, to thicken!
Tomato scrambled eggs, also want to thicken!

Since then, cooking has been lasting for a long time, and Gorgon has spread forever.
The sticky sauce in the fried dishes has become the mainstay of all kinds of dishes. Don’t ask me how it tastes. It all depends on the taste of the diner.

Lovers feel that it is delicious, smooth, and comfortable to eat well;
Disgusting people want to be able to directly pull black, see like throwing chopsticks away.

Xiao Tong thinks that for Sichuan dishes like Mapo Tofu, a thin thicken can protect the temperature and taste of dishes. Of course, it is a very practical technique. But even tomato scrambled eggs, such as refreshing small fry, also want to thicken as covered with a thick quilt in general, this can be too much.

Mapo Tofu after thicken

Scrambled egg with tomato after thicken
Reasonable thicken is actually very particular about the degree, different dishes also have their own thicken method.

For example, thicken soup can make the density of the soup increase, the posture of the ingredients in the soup is more beautiful, the soup is more glossy. In addition, thin Euryale Ferox, package Euryale Ferox, paste Euryale Ferox, also have their own magical effect.

The hairy crab and shark’s fin soup in the restaurant is a bit like our sister-in-law’s fish soup
It is easy to put the cart before the horse when excessive thicken. Firstly, too much sauce will make the dishes become a lump, which will greatly reduce people’s appetite. Secondly, the sauce will also affect the volatilization of flavor substances in fried dishes, which will greatly reduce the aroma. Finally, the sauce will also block the contact between food materials and taste buds to a certain extent, making the taste weaker.
Wait a minute. It can make the flavor fade. This is not the reason why the Japanese are so keen on thickening.
Speaking of this, I suddenly think that Japanese Chinese cuisine can thicken all things. Isn’t it the same as our popular practice in recent years that everything can be salted egg yolk?
Salted egg yolk is not the golden oil of Chinese food, nor is thicken.


Dim sum as “dish”

Steamed dumplings, meat dumplings, wonton, fried, spring rolls, Shaomai, jiaozi (fried dumplings/dumplings / fried dumplings), sesame balls In the eyes of Chinese people, these foods are called “dim sum”, and they are all “dishes” in Japan.

On this topic, I mentioned before when talking about the content of dumplings. Interested partners can move to. Do the Japanese really like dumplings? )
In a word, Chinese cuisine in Japan, except for rice, is all dish~

As we all know, the three of us are dishes~
So you don’t need to be surprised when you order the set meal of “Chinese soup noodles + steamed buns + Shaomai + spring rolls” at Zhonghua restaurant, because it is a luxurious set meal with three main dishes.

In the noodle shops of all kinds of restaurants, jiaozi sesame ball and Shaomai can serve as food and drink. It has to be said that Chinese cuisine is also an all-embracing multi-faceted man.

The Japanese friend of the above-mentioned small and medium-sized communication once had a noodle with me in Tokyo. He chose the Chinese food “dingtaifeng”, which he thought was extremely excellent. Then he ordered a table of “good dishes” and said that he would treat me well.

I looked at the table full of ramen, small cages, meat bags, rice dumplings, and said a sentence he could not understand: “so many snacks, have you finished eating?”

If you don’t know him, you will think

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