Similarities and differences between China food (traditional food) and foreign food.

First, the difference between domestic and foreign food:

Because of the different eating habits, Chinese food (traditional food) pays attention to the variety of recipes handed down from ancient methods, mostly cooked food, while western food is relatively simple, and the types of food raw materials are not as diverse as Chinese food, but western food is more refined and elegant, which is more in line with modern people's eating habits in nutrition.

The main raw materials are different: there are more flour and rice in China, more flour and potatoes abroad, and less rice. China seldom ate potatoes before.

China's food tastes varied, while foreign food tastes relatively simple. Just look at the menu in the restaurant. The taste of food in China is several times or even more than that in foreign countries.

Domestic food, the materials used are beyond imagination, and it is a bit "to make the best use of people." For example, eating a chicken in China leaves almost nothing behind, while in foreign countries, bones and internal organs are often discarded directly.

There are many kinds of food in China, such as cakes. See how many kinds of cakes there are in China. Domestic bread, also can't do a few tricks.

Domestic pursuit of the ultimate taste of food, things are rare. China is not like this. It is estimated that China will have the practice of hollowing out bean sprouts and stuffing them into chicken tongues.

There is a big difference in eating tools. Chopsticks are commonly used in China, and knives and forks are more commonly used abroad. So like noodles, you can't eat them abroad, especially fine noodles.

Food culture is different, and each place has its own characteristics.

Second, the more similar places:

New food generally comes from the people, such as new food, which has become a relatively fixed diet after decades and hundreds of years of improvement.

Everyone pays more attention to food collocation: when conditions permit, food at home and abroad is processed with a variety of raw materials, with more balanced nutrition and more suitable for human absorption.

Everyone pays more attention to the development and introduction of new foods: corn, peppers and tomatoes used to be products of one place, but later they spread all over the world.

Everyone tries to introduce more kinds of food: no matter where, the kinds of food are not completely local.

They are all new products from other places, which has also contributed to the diversification of diet today.

Everyone attaches great importance to the supervision of food safety and has relatively high food safety laws and regulations to protect people's health.