中国餐馆里面的菜都是预先做好然后加热的吗？_风闻

【来源龙腾网】

How do Chinese restaurants make such a large variety of food so fast? Is it all pre made and then heated or different sauces mixed in with different meats and veg?

中国餐馆怎么能这么快做出这么多种类的食物呢？是预先做好然后加热，还是用不同的酱汁混合不同的肉类和蔬菜？

评论原创翻译：

David Lambright

Former Professional Curmudgeon (Ret.)，Lives in Phoenix, AZ

Originally Answered: How do Chinese restaurants sell such a large variety of food so fast? Is it all pre made and then heated or different sauces mixed in with different meats and veg?

It all starts here:

As you might have noticed, many of your favorite dishes have many ingredients in common, especially the vegetables. All of these are prepped well in advance so there is no delay when your order hits the kitchen. You may also have noticed that the vegetables and proteins are cut into very small pieces. Small pieces cook very quickly.

一切从这里开始：

正如你可能已经注意到的那样，你最喜欢的许多菜肴其实都有许多共同的成分，尤其是蔬菜。所有这些都提前准备好了，所以当你的订单送到厨房时不会有任何延迟。你可能也注意到蔬菜和肉类被切成了很小的碎块，那样熟得更快。

The next piece of the puzzle is here:

Much of the variety of Asian cuisine lies in the huge variety of sauces used. The sauces are either commercially prepared or are prepared well in advance of use. Sauces for dishes in Western cuisine are often prepared fresh for each order.

下一个难题是：

亚洲菜肴的多样性很大程度上在于使用的调味汁种类繁多。这些调味汁要么是商业化生产的，要么是在使用前准备好的。而在西餐中，每道菜的调味汁通常都是新鲜准备的。

And finally:

Flash cooking with insanely high heat. A lot of what we like about Asian cuisine is the fresh, barely heated flavor of the vegetables. That’s accomplished by cooking those little pieces of vegetables and proteins (remember them?) very quickly over very high heat. Once your order hits the stove, it could be plated in as little as 90 seconds as compared to 8 to 10 minutes for a steak.

最后：

用疯狂的高热量快速烹饪。很多我们喜欢亚洲菜都是那些新鲜的，容易做熟的蔬菜，这是通过在非常高的热量下非常快速地烹饪那些小块蔬菜和肉类（还记得它们吗？）来实现的。一旦你点的菜下了锅，它就可以在90秒内被炒熟，而牛排则需要8到10分钟。

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Mitchell Gunther

Programmatic Advertising Strategist (2019–present)，Lives in Sydney, Australia

Originally Answered: How do Chinese restaurants sell such a large variety of food so fast? Is it all pre made and then heated or different sauces mixed in with different meats and veg?

After visiting the Museum of Food and Drink (MOFAD) in Brookyln, NY while they had their Chow exhibition (purely focused on the growth of Chinese cuisine and take away in the United States, I was really shocked to learn how simple a lot of their recipes are (technique and secret ingredients ignored).

The standard array of options you see on most Chinese restaurant menus are chosen because a sext few ingredients can make a large range of delicious dishes.

在参观了位于纽约布鲁克林的食品和饮料博物馆（MOFAD）之后，他们举办了美食展览会（Chow exhibition，纯粹专注于中国菜和外卖在美国的发展），我真的很震惊地了解到他们的许多食谱是多么简单（如果忽略技术和秘密配料的话）。

你在大多数中餐厅菜单上看到的标准选项都是选择过的，因为精选的几种食材可以做出一系列美味的菜肴。

This diagram below blew my mind with how simple most dishes are, They mostly start from a “white sauce” containing simply just corn flour, water and salt. Each dish then is just an addition of sext ingredients in varying ratios to build a sauce very quickly.

A lot of restaurant kitchens are also designed to have all the common sauce ingredients within arms reach of the work and burner.

Images are from the exhibit in MOFAD.

I’m no expert in this, just sharing what I saw at the very details exhibit in MOFAD :)

下面这张图让我想起了大多数菜肴是多么简单，它们大多是从只含有玉米粉、水和盐的“白调味汁”开始的。然后，每道菜只需以不同比例添加精选成分，以快速制作调味汁。

许多餐厅厨房的设计也旨在将所有常见的调味汁配料放在工作和炉灶旁伸手可及的范围内。

我不是这方面的专家，我只是分享一下我在MOFAD的详细展览中看到的内容：）

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Tommy Lim Jr.

Founder, COO, Senior Software Engineer at QBRYX Technology Solutions (2015–present)，Lives in Pasig City, Philippines

Originally Answered: How do Chinese restaurants sell such a large variety of food so fast? Is it all pre made and then heated or different sauces mixed in with different meats and veg?

How do Chinese restaurants sell such a large variety of food so fast? Is it all pre made and then heated or different sauces mixed in with different meats and veg?

We used to have a big restaurant. There is a huge ingredient prep crew that takes care of chopping and preparing stuff. Things like fishballs are created constantly, in advance, in the cold room so they can be stored in very cold refrigerators.

Sauces are prepared partially or fully in advance. Some sauces are created together with the cooking.

我们以前有一家大型餐馆，里面有一个庞大的配料准备团队负责切碎和准备材料。像鱼丸这样的食材是提前做好的，这样它们就可以存放在非常冷的冰箱里。

调味汁会部分或全部提前准备好，一些调味汁是在烹饪的同时制作的。

Everyone knows what they have to do and they work at lightning speed. The cooking fires are huge as are the pans. It’s an loud organized frenzy when there’s a big party going on as food is prepared course by course in very large amounts and shipped to the upper floors in batches. While the food is being delivered, the next dish is already being cooked and the dish after that is already being prepped.

Some dishes take longer to make, like roast duck. Those are started sooner and are half-cooked so that they can be finished quickly when ordered.

每个人都知道他们必须做什么，他们会以闪电般的速度工作。烹饪的火和锅一样大。当有一个大型聚会正在进行时，这将是一场既喧闹又有组织的狂热，因为食物是一道一道地准备好的，并且分批送上桌的。当食物送到时，下一道菜已经烹饪好了，之后要做的菜也已经准备好了。

有些菜需要更长的时间来做，比如烤鸭。这些菜会在较早的时候开始制作，而且是半熟的，这样在有订单时就可以很快完成。