Difference Between Japanese and Chinese Food
Japanese vs Chinese Food
Asian food is very unique as opposed to other food preparations, most especially when pitted against those from Europe and from the West. However, certain cooking styles and food preparations share similar traits between Asian countries; a common example of which is the interrelatedness between Japanese and Chinese food. However, no matter how you look at it, there is a plethora of differences between the two.
Japanese food is usually light to the stomach. They are generally considered to be healthier than Chinese foods. It is because the latter makes use of too much grease in their food preparations along with the standard inclusion of carbohydrate foods rice and noodles. Nevertheless, Japanese food also includes some rice meals but perhaps not to the extent as of Chinese food.
When cooking, the Chinese prepare their food by using their traditional wok. This can fry food ingredients by turning the items constantly thus making the food evenly cooked either from the inside or from the outside. This is why Chinese are fond of pan frying their foods. Conversely, the Japanese typically use their flat pans called teppans to cook food items at high temperatures. It is like a grill table which allows the crisp cooking of the outside layer of the food while retaining the raw or juicy texture of the inside portion of the food being cooked.
Foods left uncooked (raw) are well accepted by the Japanese most especially with sea foods. They (the Japanese) really love to eat them raw. If there are raw food items that the Chinese take it, these have to be spices like green onion and garlic among others.
Food preparation has to be thought of carefully for Chinese culinary arts. The dishes must hold a ‘lucky’ name. They are also engrossed with making their food stand out. This means that all food dishes must really look good to the consumers. They also make use of lots of spices and herbs so as to generate more flavors with their dishes. Example of Chinese food includes: chow mein, orange chicken, egg flower soup and many more.
In the case of Japanese foods, the following are some common examples: Udon, yakisoba, ramen (noodles), katsu and tempura. The last two dishes are usually deep fried, also a common characteristic of frying among the Japanese.
With regard to drinking tea, the Japanese are fond of green tea while the other likes to drink black tea. For both cultures, teas are used after taking in the actual meal as a medium to aid in the digestion of the food eaten earlier. This is for particular usage in the digestion of the greasier or oilier dishes.
1. Japanese food loves more raw foods as opposed to Chinese food.
2. Japanese food loves fish, chicken and beef more than pork meat unlike the Chinese who prefer eating beef and pork.
3. Japanese food includes deeper frying whereas Chinese food includes more pan frying.
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the chinese food you are speaking of is mostly from take out restaurants, which of course adds more MSG and spices to encourage foreigners to enjoy the heavy flavor. of course, in a home setting, chinese food is much more healthier. for example, there is no traditional “orange chicken” at home as there is in a chinese restaurant.
Note: I’m Chinese
Me: Where is orange chicken from?
My dad: …Korea
i am chinese
Who wrote this inaccurate article?
>Conversely, the Japanese typically use their flat pans called teppans to cook food items at high temperatures.
I am from Japan.
We typically use frying pans and pots to cook, not teppans.
Teppans are not everyday cooking device, which are used for teppanyaki.
Obviously u never eat in a mid range price chinese and japanese restaurant before.
hi i am chinise
Chinese food is healthier than everybody loves to think
Cantonese food and Chaozhou/Teochew food are the living proves that Chinese food is healthy.
Cantonese food is light and healthy because Cantonese cooking puts a lot focus on maintaining freshness of the ingredients and showcasing refinement in cooking. So, little oil, fresh food ingredients, and light seasonings are used for cooking Cantonese food.
Chaozhou/Teochew food is light, clean, and healthy because Chaozhou/Teochew cooking puts high focus on maintaining freshness of the ingredients and maintaining cleanness of the food ingredients. So, little oil, little seasonings, and fresh food ingredients are used for cooking Chaozhou/Teochew food. Chaozhou/Teochew food is a Chinese food originated from Chaozhou/Teochew region of China. Chaozhou/Teochew region of China is located at the eastern part of Guangdong near to Fujian region of China. The capital city of Chaozhou/Teochew region of China is Shantou.
As well, Chinese food includes a lot vegetables dishes, tofu dishes, fish dishes, and seafood dishes more than everybody thinks. Cantonese food and Chaozhou/Teochew food especially feature a lot vegetables dishes, tofu dishes, fish dishes, and seafood dishes. The Chinese on average consume a lot vegetables more than everybody expects, especially Cantonese people and Chaozhou/Teochew people who consume the most vegetables on average.
Stir frying is healthier than everybody thinks too. Stir frying vegetables is the way too cook vegetables in order to retain the nutrients and vitamins of the vegetables, the Chinese have been knowing how to stir fry their vegetables properly to retain the nutrients and the vitamins of the vegetables since long time ago. Stir fried vegetables are never oily. Stir frying meat is also healthy because stir fried meat dishes often contain vegetables inside, the meats are cut into small pieces before stir frying, and also not oily at all.
Chinese food consists a lot steamed, boiled, braised, stir fried, and pan fried which are healthy.
I love both countries but Chinese food is a lots healthier and testier, Japanese food isn’t for everyone test plus the rawness of it makes it less popular,
Good
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