中式与日式料理之间有何区别？ [美国媒体]

-------------译者：龙腾翻译总管-审核者：龙腾翻译总管------------

What are the differences between Chinese food and Japanese food?

中式与日式料理之间有何区别？


-------------译者：Beren and Luthi-审核者：kowe------------

Jim Gordon I've eaten for over 65 years. Have lived/visited and eaten in 37 countries sin upxed Jul 4 2011
This question is as useful (not!) as asking the difference between Italian and German cuisines.

这个问题就和提问意大利和德国菜肴的不同一样有用（没用！）

There are many similarities from preparation and cooking techniques to common use of ingredients.

从准备工作和烹饪手法到常用的原料准备上，两者有太多的相似点了。

Every cuisine comes out of the interaction of available foods and fuels which reflect location landform and climate.  Religion economics and governments influence the interaction.  There is a "sophistication" or esthetic factor affecting taste. The larger the country the more likely is the development of multiple cuisines.

每种菜系都来源于其食材和燃料的相辅相成，而这些食材和燃料则深受当地地理条件和气候的影响。宗教、经济和政府对这种相辅相成的作用也有所影响。世俗或者审美的因素影响着菜肴的味道。越大的国家更倾向于有着更丰富多彩的菜系。

Japan is very much a deep-water cold-water maritime nation with a scarcity of agricultural land with a temperate climate that has real winters.
Much of China has extensive arable land resources it also has a long coastline but different seafood species and parts of China have very long or multiple growing seasons.  Fuel for cooking has always been very scarce and expensive.

日本无疑是个深水寒流沿海国家，有着真正冬季的气候温度，缺乏农业耕作地。中国的大部分地区有着广阔的耕地资源并且有着很长的海岸线和多样的海鲜品种，一些地区有着很长且多元化的耕作季节。用于烹饪的燃料常常缺乏并且昂贵。

In Japan rice was introduced from Southeast Asia a couple of centuries before the common era and became the staple food of the upper classes while the poorer Japanese ate millet and other grains.  By the 12th century as aristocratic society was replaced by warlord feudalism rice production improved and rice became more widely available to all on a daily basis.(1 2)

稻米在公元前几个世纪由东南亚引入到日本并成了社会上层的主要食物，同时日本的贫穷阶层仍以粟和其他谷类为食。到12世纪的时候，贵族社会被武士封建主义取代，稻米的产量增长，米饭越来越普及成为了大部分日本人的日常主食。

-------------译者：老绵羊April-审核者：kowe------------

In contrast rice first appeared in the Yangtze delta about 5000 b.c.e.  Although agriculture developed over the centuries and  imperial agricultural policy appeared less than acentury b.c.e  rice production in China was less efficient and less reliable from harvest to harvest.  Because of supply reliability and the crop's unsuitability for arid or cold climates rice is only the staple of some regions of China while other regions rely on breads or noodles.  Although Chinese governments fostered a constructive agricultural policy toward production tax levies often pushed the population below the margin of subsistence. (3)

相比之下，大约在公元前5000年，水稻第一次出现在长江三角洲地区。尽管农业已经发展了几个世纪，帝国农业政策的实行还不足百年。在中国水稻的生产效率不高且收割产量不稳定。基于供给地不可靠性并且水稻不适合在干旱或者寒冷的地区种植，因此大米只是中国一些地区的主食而其他地区则依赖面包或面条。尽管中国政府制定了建设性的农业政策比如说征收农业生产税，但这往往是把人们推向生存的边缘。

The effects of religion and ritual were different in Japan which came to be dominated by Buddhism (with its emphatic disapproval of meat and its delicate use of ritual in eating) and China with its pragmatic traditions of multiple deities and gods and its hunger-based enthusiasm for eating anything that walked flew swam or grew.

宗教和礼仪对日本造成的影响是不同于中国的，日本宗教主要以佛教为主导（佛教坚决反对食用肉类，其宗教仪式也微妙地影响了日本的饮食方式），而在中国有许多关于神明和诸神的务实传统，人们在饥饿心理下热衷于吃各种飞禽走兽或耕种作物。

Japanese cuisine serves many more uncooked ingredients and foods than does Chinese cuisine which could not overcome technological lacks slower or more cumbersome logistics and the risks of food-borne illnesses.

比起中国料理，因无法克服技术层面的缺乏或愈加繁琐的物流情况，日本料理中有很多菜肴使用生食材料，这增加了患食源性疾病的风险。

Japanese sauces tend to be based on dashi (fish stock) shoyu (Japanese soy sauce) miso (fermented-rice/soybean paste) MSG and salt.
Chinese sauces are often based on aromatic flavorings combined with wine soy sauce vinegar sugar.

日本酱料通常是用“だし”(鱼汤)、“しょうゆ”(日本酱油)、“味噌”(发酵的酱油/豆瓣酱)、味精和盐制成的。
中国的酱汁通常以香浓的调味料和酒、酱油、醋糖为基础。

Contrary to stereotype the Japanese fry tempura and other things in deep oil.  They traditionally use wasabi (horseradish) ginger mustard sansho (Japanese pepper) shiso (a plant with strongly flavored leaves and berries) and various members of the allium family as well as mild spices such as sesame and mustard seeds and powdered nuts. (3)

与其刻板印象大相径庭的是，日本人用油充分煎炸天妇罗和其他食物。他们通常使用“ワサビ”(芥末)、姜、芥末、“さんしょう”(日本胡椒)、“紫苏”(一种带有强烈香味的叶子和浆果的植物)和各类葱属植物，以及芝麻、芥菜籽和坚果粉等温和的香料。

-------------译者：Oriri-审核者：kowe------------



Peter Flom I love to eat and am an adventurous eater. Answered Jan 10 2016
They really have very little in common except that Japanese cuisine and most Chinese cuisines use rice; and all Japanese and Chinese cuisines use soy sauce.

日餐和中餐两者少有相同点，除了日式菜系和大部分中式菜系都使用米饭；且日餐和中餐都有用酱油。

There is no "Chinese food" - that's like saying "European food".  There are a lot of different Chinese cuisines and they have little in common.  Most use rice as a staple grain but in Xi'an and elsewhere in the north they use wheat (in noodles).

其实根本没有所谓的“中餐”，这就跟说有“西餐”是一样的。中餐有许多不同的菜系，且各菜系间大有不同。大部分菜系都是以米饭为主食，不过在西安或者中国北方的其他地方，人们以小麦（拿来做面条）为主食。

Some of the best known Japanese foods are sushi sashimi grilled fish tempura and ramen. 

日餐中最着名的几道菜莫过于寿司、生鱼片、烤鱼、天妇罗和拉面。

None of these have any real counterparts in most Chinese cuisines.

这几道菜在大多数中国菜系里面都无法找到与其对应的菜品。

S0: They use different ingredients different cooking methods different serving styles different spices.

所以总结起来：日餐和中餐使用的原料不同，烹饪方式不同、服务风格不同、添加的调味料也不同。

Makoto Watanabe otakuJapanese in Japan programmer. Answered Oct 19 2013
I will remove curry rice ramen yoshoku from Japanese food in this answer.

在这个回答中，咖喱饭、拉面、洋食（西餐、西菜）并不不包括在我所说的日餐之内。

As far as I know I think roughly My biases about them are

据我所知，中餐和日餐的区别大概有以下几种：

Chinese dishes is made by heating foods more than Japanese dishes.

相比于日餐，中餐有更多熟食。

Chinese dishes cooking use more oil than Japanese dishes.

相比于日餐，烹饪中餐要使用更多的油。

Chinese dishes use more foods that have strong smell  than Japanese.

相比于日餐，中餐采用更多种类的食材，并且味道更重。

Japanese dishes look simpler than Chinese dishes.

相比于日餐，中餐更复杂。

Chinese dishes use more meat than Japanese dishes.

相比于日餐，中餐有更多的荤菜。

I love both of them. Yummy :D

两种菜系我都大爱，都十分的美味。

-------------译者：Oriri-审核者：龙腾翻译总管------------

Garrick Saito likes food upxed Mar 15 2012
This is a pretty broad subject so I'll only comment on a few points from the Japanese perspective.

这个话题涉及的非常广，所以我只站在日餐的角度来谈以下几点观点。

One important distinction in food preparation is that the Japanese place a near abnormal importance on visual presentation.  They believe in order to maximize the culinary experience it is important to eat with your all your senses; taste touch sight sound and smell.

在食材准备过程中，二者之间很显着的一个差异是，日餐对食物视觉呈现的追求近乎于执着。他们相信，为了最大化美食带给人们的体验，享用食物时顾虑到人们所有感官的感受是非常重要的，如：味道、触觉、视觉、听觉和嗅觉。

You may have heard of the Japanese Bento which is more often than not a thoughtfully presented meal. 

你或许也听说过，日本的便当往往很精心搭配，超出了你对一般便餐的认知。

That video presents some extremes as to how far this presentation obsession can be taken.

这个视频展示了当人们将这种执着的精神发挥到极致时的例子。

I won't comment on the differences in cooking methods but can tell you from the Japanese side some basic ingredients used that the Chinese would not typically use are:

我并不想比较中日烹饪方式的区别，但可以从日餐的视角下告诉你那些在中餐中并不常用而在日餐中使用的基本食材：

Japanese soy sauce which in concept is very similar to the Chinese version but the taste differs.

在概念上，日本酱油与中国酱油非常相像，但它们的口味却有区别。

Miso which is made from soy beans and commonly found in Japanese soups.

在制作日式汤时经常会用到由大豆制成的味噌。

Bonito flakes dried and shaved fish used for making fish stock but also commonly used as a condiment (good on cold tofu).

鲣鱼干和柴鱼片经常被用来做鱼肉高汤，也常常被当做调料（配冻豆腐时非常美味）。

Konbu a (usually dried) seaweed essential for making good stock

昆布（通常是干的），一种被用来熬制高汤的海带。

Sake a rice wine that differs in flavor from Chinese cooking wine

清酒，是一种由稻米酿造的酒，其味道不同于中国的料酒。

Mirin a sweeter rice wine used exclusively for cooking

甜米洒，这是一种只用于烹饪的甜料酒。

Rice vinegar which is milder and sweeter than your typical everyday vinegar.

米醋，这种醋的味道比普通的醋更温和、更甜。

 Combined with other ingredients it is typically the main ingredient for making "sushi rice."

结合其他的材料，就是一般拿来做“寿司饭”的主要原料。

-------------译者：Oriri-审核者：龙腾翻译总管------------

David Ockey lives in Japan Answered Oct 23 2013
Ok so far a lot of different things have been said but I'll add my 2 cents.

好的，迄今为止，大多数的区别都被人提及了，但我想再补充两点。

First to classify all food of the vast area of China simply as Chinese food is a huge mistake. The regional cuisines of China can be as different from each other as they are from Japanese food. 

第一，将中国广大地区的菜系统一归类为中餐是极其错误的，各地菜系间的差异有可能大过与日餐的差异。

Second if you're thinking of the Chinese food in America that's not Chinese food. At least the chain restaurants aren't. 

第二，提及中餐，如果你想到的是在美国供应的中餐，我告诉你那并非正宗的中餐，至少在中餐连锁餐厅里的肯定不是。

The biggest difference that I have experienced is that the Chinese strive for a balance of the 5 flavors salty sweet bitter sour and spicy. That's true for each dish although dishes can also have a dominant flavor. 

我体验到的中餐与日餐之间最大的不同是，中餐力求酸甜苦辣咸五味平衡。虽然每种菜系里面都有它的主导口味，但这种平衡却是真实存在的。

Because Japan is a much smaller country the variety of ingredients is much smaller. When I first got here to Japan the only thing I could taste was salt! The salt in American food is often hidden so I wasn't used to the bold tastes of Japanese soy sauces and miso. 

因为日本是一个小得多的国家，可以选用的食材更少。当我第一次到日本时，我所能尝到的唯一滋味就是咸！在美式饮食中你根本品尝不出咸味，所以我没办法适应日本酱油和味噌汤中过重的咸味。

In Japan not much emphasis is put on the balance of flavors but rather variety. I personally don't care for bentos because my taste buds get so confused. I've had fish beef pork and chicken in the same meal! Too much for me. 

在日本菜中，并不强调口味的平衡，而是强调多样性。我个人并不理会便当的口味，因为我的味蕾已经陷入混乱。我曾在一份便当中吃过鱼肉、牛肉、猪肉和鸡肉！这对我来说太多了。

Because of the desire for variety portions are much smaller so you can get a little bit of everything. And the expensive bentos have everything but the kitchen sink!

因为日餐食材的选择性小，而且又追求多样化，所以在一顿饭中每种东西你都能尝到一点。价格贵一点的便当（就跟放满食物的厨房水槽一样）除了水槽之外几乎什么都有。

-------------译者：天枢璇玑-审核者：kowe------------

Chinese food is oilyer but not all Chinese food is oily. And not all Japanese food is healthy! 

中餐相对会更油一些，但不是所有的中餐都是油腻的。而且也不是所有的日式料理都是健康的！

Japanese food tends to have simpler flavors (probably due to the historical lack of variety.) I find Chinese food much more complicated although typical dishes are much simpler than what I experienced back home. 

日式料理趋向于简单的味道（可能是因为缺乏调味料这样的历史原因。）我发现中餐（烹调手法）会更复杂一些，虽然一些特色菜的做法比我家里做的菜还更简单。

Many Japanese dishes are braised with some "stir-fried" dishes. 

许多日本料理是用炸制过的菜肴炖煮而成。

The natural character of the ingredients are used as the main flavor. There's not much reliance on sauces to flavor things. The three main seasonings are soy sauce sake and mirin (sweet rice wine.) 

菜肴主要的味道取材于食材天然的味道。不会过多地依赖酱汁的调适。三种主要的调味品是:酱油、清酒和一种名为“味醂”的日本甜料酒。

I must respectfully disagree with a few things though. This is all according to my experience. I in no way consider myself to be an expert on Japan. I just live here.

我尊重但不同意一些观点。这完全是根据我个人的经验。我从来不认为自己是个日本美食专家，我仅仅是生活在那儿而已。

Most Japanese food is cooked. I've come across very few raw dishes except sushi sashimi and basashi (raw horse.) Salads are a recent addition I believe. Everything else is cooked.

大部分的日本料理是熟食。除了寿司、生鱼片、和马肉刺身（生马肉）外，我很少遇到生食。最近我认为沙拉也可被列入生食里，其他的食物基本上都是熟食。

I have a very sensitive nose and tongue. Japanese food has strong smells. They're just different that the smells of Chinese food and traditionally no garlic. Most of my friends don't like garlic that much but it's catching on! 

我的嗅觉和味觉都很敏感。日式料理通常味道很重。他们只是闻起来和中餐不一样而且传统上日料中没有大蒜。我大多数的朋友都不太喜欢大蒜，但它很有吸引力。

Presentation is important in Japan but most of the time it's just family style. Even at restaurants. In the home housewives don't have time to make a spectacle out of the daily meals. It's just tossed together like my mom did! Ha ha!

（菜肴）的整体呈示在日本是很重要的，不过很多时候也只是家庭式风格的，即使在餐馆也是如此。在家中，在家中，家庭主妇通常没有时间每日三餐都烹制“满汉全席”。她们只是把食材丢进锅里一锅煮，好比我妈妈就是这么做的！哈哈！

So that's all I can think to add. Just remember this has been my experience.

这是所有我能想到要补充的，不过也只是个人的体验而已。

-------------译者：ygytnt1001-审核者：kowe------------

Elias Fang Chinese graduate student majoring in Linguistics welcome to ask me anything about Chinese culture. Answered Jun 27 2012
The cooking procedures of Chinese food is far more complex than those of Japanese food. 

中餐的烹饪步骤要比日餐复杂得多。

In China food can be cooked through steaming (cook something by letting steam pass over it) boiling (cook in boiling liquid) roasting and frying.

中餐一般有蒸（用蒸汽煮东西）、煮（在沸水里煮东西）、烤和炸等烹饪方式。

Sometime one dish can be cooked by the whole four procedures. And in different provinces of China people pursue different taste of food. 

一些菜可能会需要用到以上四种烹饪方式。且不同省份的中国人对食物口味的喜好不同。

For instance Szechwan food is famous for spicy and good smell. Various kinds of  chillies are existing in Szechwan. Because of its moist climate and basin condition Szechwan people need to eat spicy food to accelerate the speed of metabolism to adjust themselves to the environment. 

比如以香辣过瘾而出名的川菜。四川有各种各样的辣椒。因四川潮湿的气候条件和盆地地形，人们需要吃辣一点的食物来促进新陈代谢，从而适应环境。

As a coastal city Kwangtung province has plenty of seafood and its climate is mild. Food in Kwangtung does not need to be cooked by too much condiments. Cantonese pursue the original and delicate taste of food material. Chili will destroy the delicate flavor of fish. In this case dietary habit in Kwangtung is similar with that of Japanese which is reserving the original taste. But sugar and chicken essence (condiment extracted from chicken soup) are used abundantly in Kwangtun food to enhance the delicate flavor. 

而沿海城市广东省则海产丰富、气候温和。因此粤菜就不需要放太多的调料。广东人喜欢原汁原味，口味清淡。辣椒会破坏鱼肉本来鲜嫩的味道。在这一点上，广东人的饮食习惯就和注重食材本身味道的日本菜很像了。但是粤菜喜欢放糖和鸡精（从鸡汤中提取出的调味料）来给菜调味。

Japanese food does not use sugar and chicken essence that much Japanese try their best to keep the original taste of food material. It seems that in the minds of Japanese every kind of food is gift from God and we should keep it real and simple such as Sashimi and sushi.

日本菜不太放糖和鸡精，因为日本人竭尽其能去保持食材最本质的味道。日本人似乎认为每样食物都是神的恩赐，因此我们要保持它原有的样子，就像生鱼片和寿司。

Hope my answer helps :)

希望我的答案能帮到你:)