中式與日式料理之間有何區別?

原文地址：https://www.quora.com

正文翻譯：

What are the differences between Chinese food and Japanese food?

中式與日式料理之間有何區別？

評論翻譯:

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.

這個問題就和提問義大利和德國菜餚的不同一樣有用（沒用！）

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

從準備工作和烹飪手法到常用的原料準備上，兩者有太多的相似點了。

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.

每種菜系都來源於其食材和燃料的相輔相成，而這些食材和燃料則深受當地地理條件和氣候的影響。宗教、經濟和政府對這種相輔相成的作用也有所影響。世俗或者審美的因素影響著菜餚的味道。越大的國家更傾向於有著更豐富多彩的菜系。

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.

日本無疑是個深水寒流沿海國家，有著真正冬季的氣候溫度，缺乏農業耕作地。中國的大部分地區有著廣闊的耕地資源並且有著很長的海岸線和多樣的海鮮品種，一些地區有著很長且多元化的耕作季節。用於烹飪的燃料常常缺乏並且昂貴。

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)

稻米在公元前幾個世紀由東南亞引入到日本並成了社會上層的主要食物，同時日本的貧窮階層仍以粟和其他穀類為食。到12世紀的時候，貴族社會被武士封建主義取代，稻米的產量增長，米飯越來越普及成為了大部分日本人的日常主食。

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，大約在公元前5000年，水稻第一次出現在長江三角洲地區。儘管農業已經發展了幾個世紀，帝國農業政策的實行還不足百年。在中國水稻的生產效率不高且收割產量不穩定。基於供給地不可靠性並且水稻不適合在乾旱或者寒冷的地區種植，因此大米只是中國一些地區的主食而其他地區則依賴麵包或麵條。儘管中國政府制定了建設性的農業政策比如說徵收農業生產稅，但這往往是把人們推向生存的邊緣。

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.

宗教和禮儀對日本造成的影響是不同於中國的，日本宗教主要以佛教為主導（佛教堅決反對食用肉類，其宗教儀式也微妙地影響了日本的飲食方式），而在中國有許多關於神明和諸神的務實傳統，人們在飢餓心理下熱衷於吃各種飛禽走獸或耕種作物。

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.

比起中國料理，因無法克服技術層面的缺乏或愈加繁瑣的物流情況，日本料理中有很多菜餚使用生食材料，這增加了患食源性疾病的風險。

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.

日本醬料通常是用「だし」(魚湯)、「しょうゆ」(日本醬油)、「味噌」(發酵的醬油/豆瓣醬)、味精和鹽製成的。

中國的醬汁通常以香濃的調味料和酒、醬油、醋糖為基礎。

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)

與其刻板印象大相逕庭的是，日本人用油充分煎炸天婦羅和其他食物。他們通常使用「ワサビ」(芥末)、姜、芥末、「さんしょう」(日本胡椒)、「紫蘇」(一種帶有強烈香味的葉子和漿果的植物)和各類蔥屬植物，以及芝麻、芥菜籽和堅果粉等溫和的香料。

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.

日餐和中餐兩者少有相同點，除了日式菜系和大部分中式菜系都使用米飯；且日餐和中餐都有用醬油。

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).

其實根本沒有所謂的「中餐」，這就跟說有「西餐」是一樣的。中餐有許多不同的菜系，且各菜系間大有不同。大部分菜系都是以米飯為主食，不過在西安或者中國北方的其他地方，人們以小麥（拿來做麵條）為主食。

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

日餐中最著名的幾道菜莫過於壽司、生魚片、烤魚、天婦羅和拉麵。

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

這幾道菜在大多數中國菜系裡面都無法找到與其對應的菜品。

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

所以總結起來：日餐和中餐使用的原料不同，烹飪方式不同、服務風格不同、添加的調味料也不同。

Makoto Watanabe otakuJapanese in Japan programmer. Answered Oct 19 2013

I will remove curry rice ramen yoshoku from Japanese food in this answer.

在這個回答中，咖喱飯、拉麵、洋食（西餐、西菜）並不不包括在我所說的日餐之內。

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

據我所知，中餐和日餐的區別大概有以下幾種：

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

相比於日餐，中餐有更多熟食。

Chinese dishes cooking use more oil than Japanese dishes.

相比於日餐，烹飪中餐要使用更多的油。

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

相比於日餐，中餐採用更多種類的食材，並且味道更重。

Japanese dishes look simpler than Chinese dishes.

相比於日餐，中餐更複雜。

Chinese dishes use more meat than Japanese dishes.

相比於日餐，中餐有更多的葷菜。

I love both of them. Yummy :D

兩種菜系我都大愛，都十分的美味。

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.

這個話題涉及的非常廣，所以我只站在日餐的角度來談以下幾點觀點。

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.

在食材準備過程中，二者之間很顯著的一個差異是，日餐對食物視覺呈現的追求近乎於執著。他們相信，為了最大化美食帶給人們的體驗，享用食物時顧慮到人們所有感官的感受是非常重要的，如：味道、觸覺、視覺、聽覺和嗅覺。

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

你或許也聽說過，日本的便當往往很精心搭配，超出了你對一般便餐的認知。

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

這個視頻展示了當人們將這種執著的精神發揮到極致時的例子。

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:

我並不想比較中日烹飪方式的區別，但可以從日餐的視角下告訴你那些在中餐中並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，日本醬油與中國醬油非常相像，但它們的口味卻有區別。

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

在製作日式湯時經常會用到由大豆製成的味噌。

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

鰹魚乾和柴魚片經常被用來做魚肉高湯，也常常被當做調料（配凍豆腐時非常美味）。

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

昆布（通常是幹的），一種被用來熬製高湯的海帶。

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

清酒，是一種由稻米釀造的酒，其味道不同於中國的料酒。

Mirin a sweeter rice wine used exclusively for cooking

甜米灑，這是一種只用於烹飪的甜料酒。

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

米醋，這種醋的味道比普通的醋更溫和、更甜。

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

結合其他的材料，就是一般拿來做「壽司飯」的主要原料。

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，迄今為止，大多數的區別都被人提及了，但我想再補充兩點。

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，將中國廣大地區的菜系統一歸類為中餐是極其錯誤的，各地菜系間的差異有可能大過與日餐的差異。

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國供應的中餐，我告訴你那並非正宗的中餐，至少在中餐連鎖餐廳裡的肯定不是。

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.

我體驗到的中餐與日餐之間最大的不同是，中餐力求酸甜苦辣鹹五味平衡。雖然每種菜系裡面都有它的主導口味，但這種平衡卻是真實存在的。

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.

因為日本是一個小得多的國家，可以選用的食材更少。當我第一次到日本時，我所能嘗到的唯一滋味就是鹹！在美式飲食中你根本品嘗不出鹹味，所以我沒辦法適應日本醬油和味噌湯中過重的鹹味。

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，並不強調口味的平衡，而是強調多樣性。我個人並不理會便當的口味，因為我的味蕾已經陷入混亂。我曾在一份便當中吃過魚肉、牛肉、豬肉和雞肉！這對我來說太多了。

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!

因為日餐食材的選擇性小，而且又追求多樣化，所以在一頓飯中每種東西你都能嘗到一點。價格貴一點的便當（就跟放滿食物的廚房水槽一樣）除了水槽之外幾乎什麼都有。

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

中餐相對會更油一些，但不是所有的中餐都是油膩的。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.

日式料理趨向於簡單的味道（可能是因為缺乏調味料這樣的歷史原因。）我發現中餐（烹調手法）會更複雜一些，雖然一些特色菜的做法比我家裡做的菜還更簡單。

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

許多日本料理是用炸制過的菜餚燉煮而成。

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.)

菜餚主要的味道取材於食材天然的味道。不會過多地依賴醬汁的調適。三種主要的調味品是:醬油、清酒和一種名為「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觀點。這完全是根據我個人的經驗。我從來不認為自己是個日本美食專家，我僅僅是生活在那兒而已。

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。除了壽司、生魚片、和馬肉刺身（生馬肉）外，我很少遇到生食。最近我認為沙拉也可被列入生食裡，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!

我的嗅覺和味覺都很敏感。日式料理通常味道很重。他們只是聞起來和中餐不一樣而且傳統上日料中沒有大蒜。我大多數的朋友都不太喜歡大蒜，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!

（菜餚）的整體呈示在日本是很重要的，不過很多時候也只是家庭式風格的，即使在餐館也是如此。在家中，在家中，家庭主婦通常沒有時間每日三餐都烹製「滿漢全席」。她們只是把食材丟進鍋裡一鍋煮，好比我媽媽就是這麼做的！哈哈！

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

這是所有我能想到要補充的，不過也只是個人的體驗而已。

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.

中餐的烹飪步驟要比日餐複雜得多。

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（用蒸汽煮東西）、煮（在沸水裡煮東西）、烤和炸等烹飪方式。

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

一些菜可能會需要用到以上四種烹飪方式。且不同省份的中國人對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.

比如以香辣過癮而出名的川菜。四川有各種各樣的辣椒。因四川潮溼的氣候條件和盆地地形，人們需要吃辣一點的食物來促進新陳代謝，從而適應環境。

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.

而沿海城市廣東省則海產豐富、氣候溫和。因此粵菜就不需要放太多的調料。廣東人喜歡原汁原味，口味清淡。辣椒會破壞魚肉本來鮮嫩的味道。在這一點上，廣東人的飲食習慣就和注重食材本身味道的日本菜很像了。但是粵菜喜歡放糖和雞精（從雞湯中提取出的調味料）來給菜調味。

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.

日本菜不太放糖和雞精，因為日本人竭盡其能去保持食材最本質的味道。日本人似乎認為每樣食物都是神的恩賜，因此我們要保持它原有的樣子，就像生魚片和壽司。

Hope my answer helps :)

希望我的答案能幫到你:)