中国餐馆里面的菜都是预先做好然后加热的吗？（1）-网帖翻译-龙腾网

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。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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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。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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：）
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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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。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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。

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Laurie Keller, Volunteer Sighted Guide (2013-present)，MSc from University College London (UCL)Graduated 1986
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?
I had two Chinese students living in my house for a while, and they taught me the basics of Chinese cookery.
Preparation is everything, and it all has to be done in advance of any cooking. I learned that the secret is to do all the trimming, slicing and chopping (veg and/or meat) first. Put everything in separate bowls, lined up in order, ready to go. Measure and put together the sauces in little bowls. Line them up.

有两个中国学生在我家住了一段时间，他们教了我一些中国烹饪的基本知识。
准备就是一切，一切都必须在烹饪之前完成。我了解到秘诀是先把所有的食材（蔬菜和/或肉）切碎、切片和剁碎，然后把所有食材放在不同的碗里，按顺序排列，准备烹饪。把酱汁量好放在小碗里，把他们排好。

Heat the wok well, then start adding the ingredients (in order). The cooking process, which is also the assembly process, never takes more than about 10 minutes at most. Do your rice or noodles separately, either in advance, or in parallel (depending on the amount of time they should take and whether you have any assistants).
Even home Chinese cooking is done in the same way as Chinese restaurants do theirs: lots of preparation, followed by organizing everything in advance, and then quick assembly/cooking.

把锅加热，然后开始按顺序加入配料。烹饪的过程也是组合的过程，最多不超过10分钟。把米饭或面条分开，可以提前做，也可以同时做（取决于做米饭或面条的时间长短以及你是否有助手）。
即使是在家里做中国菜也和中国餐馆一样：要做大量的准备，然后提前组织一切，然后快速组合烹饪。

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Barry Gold, former Web Programmer (2003-2008)
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?
What we in America call Chinese cooking is, for the most part, fast cooking. The food is cooked at very high heat in just enough oil to coat it. If it were left to sit in the pan like most American/European cooking, it would burn.

我们美国人所说的中国烹饪，在很大程度上是快速烹饪。食物是在很高的温度下用刚好足够包裹住食物的油炒制的。如果像大多数美式/欧式烹饪一样把它放在平底锅里，它会烧焦的。

That’s why it’s called “stir fry”. Another word that better describes it is “toss fry”. The cook heats the wok (a fairly thin pan with a curved bottom and sides so there is no flat surface for the food to sit on) to a high heat, adds the oil, then puts in the pieces that need to cook the longest. He takes a spatula and a ladle and uses them to keep the food moving, tossing the stuff on the bottom up to the sides of the wok and letting the food on the sides go down into the oil at the bottom.

这就是为什么它被称为“炒菜”的原因，另一个更好地描述它的词是“翻炒”。厨师把炒锅（一个底部和侧面弯曲的薄锅，因此没有平坦的表面可供放置食物）加热到很高的温度，再加入油，然后放入需要烹饪时间最长的部分。他会拿了一个勺子，用它们来保持食物的翻动，把锅底的食物往上扔到炒锅的侧面，然后使侧面的食物掉入底部的油中。

As the food cooks, he adds other ingredients that require less cooking time. Most dishes take less than 5 minutes to cook, as long as you start with the ingredients already prepared.

随着食物的炒制，他会添加其他需要更少烹饪时间的配料。只要你一开始就已经准备好了食材，大多数菜肴的烹调时间都不到5分钟。

So that’s the secret. By the time the restaurant opens, all the meat and vegetables are sliced into pieces the right size for cooking. They are sitting in bowls in pre-measured amounts. The basic sauces are already pre-made, or at least half cooked. The cook just grabs what (he) needs and starts frying. When the food is almost done, he adds the sauce (or sauce ingredients), the cornstarch (already mixed with water) to thicken it, then scoops it onto the serving platter. An assistant moves the platter to where the server can pick it up, and by the time he’s moved it the cook has started on the next dish.
It’s all in the prep and the cooking technique.

所以这就是秘密。当餐馆开门时，所有的肉和蔬菜都被切成了大小合适的小块以便烹饪，它们以预测的数量被装在碗里。基本的酱汁都是预先准备好的，或者至少是半预制的。厨师只需抓起（他）需要的东西就开始翻炒，当食物快炒好的时候，他会加入酱汁（或酱汁配料）、玉米淀粉（已经和水混合）使其变稠，然后舀到盘子里。一个助手会把盘子移到服务员可以拿到的地方。当他移动盘子时，厨师就开始下一道菜了。
一切秘诀都在准备和烹饪技巧上。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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Scarlett P Bassett, former Ballet Tutor (1997-2011)，Lives in Belfast, UK
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?
I worked in a chinese takeaway many moons ago (circa 20 years ago) and I was fascinated by the amount of food prep that was carried out. The takeaway opened at 5 p.m. but the workers were in from late morning/early afternoon to carry out the food prep. This did not happen very often but on one bank holiday one of the chefs was ill and couldn't come into work. I was asked if I could help. Now, I'm no chef but I'm a good home cook and I was just asked to help with the food preparation. My god was I in for a shock. I expected to go in and slice some vegetables, etc., never did I realise how much prep went in before the shutters were even lifted.

很多年前（大约20年前）我在一家中国外卖店工作，我对那里所做的大量的食物准备工作很着迷。外卖店下午5点开始营业，但工人们从上午晚些时候或下午早些时候就来准备食物。在一个公共假日，一位厨师生病了无法上班，有人问我是否能帮忙。我不是专业厨师，但我是一个很好的家庭厨师，我只被要求帮助准备食物。我的天哪，我真是大吃一惊。我本想进去切些蔬菜之类的，我从来没有意识到在餐馆开门之前有多少准备工作要做。

If anything it opened my eyes and gave me a better insight into exactly what was required to make the cooking and deliveries run so smoothly. That day I learned how the takeaway made their gravy, curry, peking, sweet and sour, hoi sin, barbeque and other various sauces ready for the evening rush; it was NEVER yesterday's food. Everything was fresh and because the amount of preparation that was carried out the takeaway was able to produce fast fresh tasty food to order. A whole new appreciation was born that day.

如果说有什么值得一提的话，那就是它开阔了我的眼界，让我更好地了解了让烹饪和上菜如此顺利所需的具体内容。那天我学到了外卖是如何制作以备傍晚的高峰之用的肉汁、咖喱、北京菜、糖醋、烤肉和其他各种调味品的，那些绝对不是昨天的食物，一切都是新鲜的。由于进行了大量的准备，所以外卖能够制作出快速、新鲜、美味的食物。那一天，我对中餐产生了一种全新的欣赏之情。

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Simon Smith, Buy, cook, eat and serve and all aspects of Cantonese food，Lived in Liverpool, UK1958–2020
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?
All meats and veg prepared but not pre made. Chefs spend many hours
preparing before the restaurants open. Cutting slicing and dicing the meat and
veg is an arduous task.
The magic is in the stir frying.
Restaurant chefs use “Turbo Woks” specially made for commercial kitchens.
They generate such high intense heat that meat and veg are cooked almost

所有的肉类和蔬菜都会提前准备，但不是预先制作的，厨师要花很多时间来准备。
在餐厅开门前要做好准备，把肉切成薄片，准备蔬菜是一项艰巨的任务。
奇妙之处就在炒菜的过程中。
餐厅厨师使用的是专门为商业厨房制作的“涡轮炒锅”。
它们产生的热量如此之高，以至于肉和蔬菜几乎立刻就被炒熟了。

instantly, therefore the meals always fast and tastes fresh and delicious.
This why you can not get the same taste at home.
See comments below for additional info.

所以中餐馆的饭菜总是做得很快，而且味道很鲜美。
这也是为什么你无法在家里得到同样的味道的原因。
更多信息请参见下面的评论。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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David Tapp
We moved into a house which had a gas bbq.
The gas pipe was also connected to a free-standing gas burner that I suspected was for a wok.
I was right. When lit, it roared like a jet on afterburners. I had discovered the Holy Grail. Suddenly my Chinese cooking tasted right.

我们搬进了一间有煤气烧烤炉的房子。
煤气管也连接到了一个独立的煤气炉，我怀疑这是为了一个锅准备的。
我是对的。当它点燃时，它就像一架开了加力燃烧的喷气式飞机一样咆哮。我发现了宝贝，突然间，我做的中国菜尝起来也不错。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

The speed with which a very hot wok burns off the water in food means that nothing is ever boiled, it's fried. After that I had that slightly smokey taste that you can only get with a hot wok.
As for ‘turbo’, I didn't need anything more than this burner could give me. I don't know what people mean by ‘turbo’ but in this context.

热锅蒸发掉食物中水分的速度意味着没有东西是煮熟的（而是油炸熟的）。在那之后，我尝到了只有热锅才能尝到的那种轻微的烟熏味。
至于所谓的“涡轮”，我只需要这个煤气炉能给我的东西，我不清楚在这里大家说的“涡轮”是什么东西。

Simon Smith
Just added picture of turbo wok. Anybody using it for first time will burn their food guaranteed. I’ve had the privilege to use one. Three goes I had and three burnt offerings. They are that powerful.

我刚刚添加了涡轮炒锅的图片，任何第一次使用它的人都会烧掉他们的食物。我有幸用过一个，炒了三次，糊了三次，它们就是这么强大。