（下）为什么日本料理比中国餐饮有更大的国际影响力？ [美国媒体]

Why has Japanese food had more international influence than Chinese food?

为什么日本料理比中国餐饮有更大的国际影响力？

Shuochen Huang (黄 硕琛), formerSoftware Engineer at Quora (2017-2018)

黄硕琛，前Quora软件工程师(2017-2018)

I disagree with the premise of thequestion. Chinese food has had far far more international influence thanJapanese food.

我不同意这个问题的前提， 中国餐饮的国际影响力远远超过日本料理。

For one thing, Chinese food has influencedJapanese food far more than Japanese food has influenced Chinese food. “Chinesecuisine” is basically one of the three major cuisines of Japan, standingalongside Japanese cuisine and Western-influenced cuisine.

首先，中国餐饮对日本料理的影响远远超过日本料理对中国餐饮的影响， "中国菜"基本上是日本三大菜系之一，与日本料理和受西方影响的菜系并驾齐驱。



champon, another noodle soup dish

杂烩面，另一种汤面



nikuman derived from Chinese baozi

肉馒头，源于中国包子

.. and many many more.

. . 还有更多。



Elsewhere in the world, in North America,Europe, and even in Latin America, Chinese influenced food is more widelyconsumed than Japanese influenced food, even when we include Japanese foodslike ramen that are ultimately of Chinese origin.

在世界的其他地方，在北美、欧洲，甚至在拉丁美洲，受中国影响的食物比受日本影响的食物消费得更广泛，即使我们算上像拉面这样的日本食物，何况它们最终还都是源自中国。

Chifa

秘鲁中餐

American Chinese cuisine

美式中国菜

Indian Chinese cuisine

印度中餐

Chinese Indonesian cuisine

中国式印尼菜



Overall I don’t think Japanese food hasmore “international influence” than Chinese food, overall. Indeed, Japanesecuisine owes quite a number of things to Chinese cuisine (with its owntouches). Udon, ramen, tofu, rice, soy sauce and even sushi (at some levelthough modern sushi is pretty Japanese) owe some of its roots to Chinese cuisine(onsen tamago, tsukemono pickles, miso soup and wasabi seem to be “purelyJapanese” though AFAIK)

总的来说，我不认为日本料理比中国餐饮有更多的"国际影响力"， 事实上，日本料理很多东西都来源于中国菜(带有自己的风格)， 乌冬、拉面、豆腐、米饭、酱油，甚至寿司(尽管现代寿司在某种程度上是相当日本化的)的一些起源都要归功于中国美食(温泉蛋、渍物、味噌汤和芥末似乎是"纯日本的"，尽管据我所知不是的)

As others have said, Chinese restaurantsare ubiquitous overseas, though it is true Japanese food is increasing inpopularity.

正如其他人所说，尽管日本饮食的确越来越受欢迎，但中国餐馆在海外无处不在。



In my opinion, Japanese culinary traditionhas really spread its influence only in Korea because of its long timeoccupation of the country.

在我看来，日本烹饪传统只有在韩国真正传播了其影响，因为它曾长期占领该国。

In contrast, Chinese food products,ingredients, cooking methods and utensils have influenced the culinarytraditions of many countries. Including Japan.

相比之下，中国的食品、配料、烹饪方法和器皿影响了许多国家的烹饪传统， 包括日本。

Look at Southeast Asia, where Chinese foodstuff and ingredients like the meatball, dumplings, noodles of various types,soya sauce, tofu, soyabean paste, various pickled vegetables, Chinese sausage,etc, have long been absorbed into the local culinary traditions. As well as itscooking methods and utensils, such as stir frying and the wok.

看看东南亚，看看那里的中国食品和原料，肉丸、饺子、各种类型的面条、酱油、豆腐、酱油、各种腌菜、中国香肠等，早已被当地的烹饪传统所吸收，还有它的烹饪方法和用具，如炒和炒锅。



The perception that Japanese food havingmore international influence, in my opinion, stems from the perception thatit's a more prestigious and expensive cuisine. It's like comparing Englishcuisine with French.

在我看来，认为日本料理具有更大的国际影响力源于这样一种观念，即日本料理是一种更有声望、更昂贵的料理，这就像把英国烹饪和法国烹饪进行比较。

David W. Rudlin
Until recently, it hasn’t.

直到最近，影响力还没有超过中餐。

There’s a Chinese restaurant in pretty muchevery city in America and the UK. They’re in Gaborone (Botswana) and Jaipur andKathmandu. And they’ve been there for decades, powered by the Chinese diaspora.

在美国和英国的几乎每个城市都有一家中餐馆， 他们在哈博罗内(博茨瓦纳)、斋浦尔和加德满都， 他们已经在那里呆了几十年了，靠的是海外华人的力量。



Why Some Cuisines Are More Expensive ThanOthers: A Theory

为什么有些菜比其他菜更贵: 一个理论

I like this article from The Atlantic, andthink it does partially answer the question.

我喜欢《大西洋月刊》的这篇文章，我认为它部分地回答了这个问题。

Some points from the article,

文章中的一些观点,

Overall “cultural prestige” is the majorfactor behind culinary prestige

比如整体的"文化声望"是烹饪声望背后的主要因素



First of all, one of the most used Japanese, soy sauce, originated from China. Japan first imported soy source in 7thcentury, though I believe the question is more about modern Chinese andJapanese cuisines.

首先，日本人最常用的酱油来自中国， 日本第一次进口大豆源于7世纪，虽然我认为现代中国对日本的烹饪影响更大。

Another widely used material in Japanesefood, Tofu, originated from China too.

另一种广泛用于日本的食材，豆腐，也起源于中国。

Till today, both soy sauce and Tofu arestill named in Chinese words in Japanese.

直到今天,"酱油"和"豆腐"在日语中仍然是用汉字来命名的。



I question the premise of the question, becauseI would have assumed Chinese food had more influence than Japanese food.

我对这个问题的前提提出质疑，因为我认为中国菜比日本菜更有影响力。

At least from a US perspective, Chinesewould rank as one of the top three popular international cuisines. Settingaside American, then you have Mexican, Italian, and Chinese food.

至少从美国的角度来看，中国菜是三大国际美食之一， 除了美国菜，还有墨西哥菜、意大利菜和中国菜。

Japanese food is good and well-receivedmostly in the US, but I wouldn’t say it has the same influence as Chinese food.For one thing, there are more Chinese restaurants and people here thanJapanese.

日本食物在美国很受欢迎，但是我不会说它和中国菜有同样的影响力， 首先，这里的中国餐馆和中国人比日本的多。



Japanese food is much easier for take-outdining and postpone dining. You can’t put most of the Chinese food in thefridge and eat it 2 hours later, but sushi, yes you can.

日本食品更容易携带和保存， 你不能把大部分中国菜放进冰箱，过两小时后再吃，但是寿司，是的，你可以。