中国餐馆里面的菜都是预先做好然后加热的吗？（2）
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?
译文简介
速度快的关键在于把食材预先切成小块，这样的话它们将在同一时间做熟。
这样的话，你就可以用手头有所有的食材组合成各种各样的菜肴。这些切成小块的食材可以在几分钟就完成烹饪。
正文翻译
速度快的关键在于把食材预先切成小块，这样的话它们将在同一时间做熟。
这样的话，你就可以用手头有所有的食材组合成各种各样的菜肴。这些切成小块的食材可以在几分钟就完成烹饪。
这样的话，你就可以用手头有所有的食材组合成各种各样的菜肴。这些切成小块的食材可以在几分钟就完成烹饪。
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Health Physics (1983–present)
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?
The key thing to wokery is to have things pre-cut to small bite sized bits that will be done at the same time.
Then what you have, with all the ingredients to hand, is to assemble the various dishes. The small bite sized prep gives a cook time in minutes for the final dish.
速度快的关键在于把食材预先切成小块，这样的话它们将在同一时间做熟。
这样的话，你就可以用手头有所有的食材组合成各种各样的菜肴。这些切成小块的食材可以在几分钟就完成烹饪。
In a commercial kitchen, you have prep cooks coming in hours before the restaurant opens to have everything cut, noodles cooked, rice steamed, sauces blended and all ready for the chefs to dance out dishes in short amounts of time.
在家里做亚洲菜时，我可能会花一个小时里的大部分时间来做准备，然后只花十分钟左右来烹饪。
而在一个商业厨房里，会有专门的厨师在餐厅开业前的几个小时准备好一切，包括切好的面条、蒸好的米饭、混合的调味汁，所有这些都可以让主厨在短时间内完成烹饪。
Frank Blissett
Board Operator at Sovereign Communications (1997–present)
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?
A big reason is that stir-frying accounts for most of the dishes in mid- & low-priced Chinese restaurants. Stir frying is fast, and uses cuts that are easy to prep. In our region, there is a chain of restaurants called “Mongolian Barbecue”. You sit at the bar and pick out your veggies, meat & sauce, and the cook completes the dish for you in just a few minutes. When you think about the multiple combinations of veg, meat & sauce, it seems like there are scores of different dishes, but it’s really just variations on one single recipe.
一个很大的原因是，在中低价的中餐馆里，炒菜占了大多数。炒菜速度很快，而且使用的是很容易烹饪的块状食材。在我们这里，有一家叫“蒙古烤肉”的连锁餐馆，当你坐在座位上选好蔬菜、肉和调味汁时，厨师在几分钟内就能为你做好了这道菜。当你想到蔬菜、肉类和调味汁的多种组合时，会让你感觉有很多不同的菜肴，但实际上它们都是一个食谱的变种。
这并不是说这一切都很“简单”。食材的选择、准备过程中良好的刀法、以及烹饪过程中的细心和效率都起到了一定的作用，就像任何烹饪方式一样，需要时间才能始终如一地做好。
还有一流的中餐馆，在那里他们可能会深入研究一种或另一种地区风格的中式烹饪，可能包括慢煮或需要数天准备工作的食谱，但这是我们大多数人吃不到的的完全不同的餐馆。
Hanson Hsu
Kitchen Knife Enthusiast, Food Lover
Sauces and seasonings are pre-made before the restaurant even opens for the day.
Prep is often done before opening as well, although some restaurants will reserve meat to be sliced upon ordering.
The stoves are like jet engines, they get insanely hot and can cook small pieces of food fast. Oftentimes, the stove doesn’t even get turned off til the place closes or temporarily closes at lunch for a break, the chef turns the heat to the lowest setting to skip the pre-heat phase. Using a generous amount of oil also allows the heat to be well distributed into the ingredients.
调味汁和食材甚至在餐厅营业前就已经准备好了。
虽然有些餐馆会在点菜时保留重要的部分，但通常在营业前也会做好准备工作。
餐馆使用的炉子就像喷气式发动机，它们非常热，可以快速烹饪小块食物。通常情况下，在午餐时间关闭或暂时关闭以休息之前，炉子甚至都不会关闭，厨师会将热量调到最低设置以跳过预热阶段。使用大量的油也可以使热量均匀分布到食材中。
厨师（通常被餐厅其他员工称为“师傅”）的工作速度惊人，他基本上记住了所有的食谱。厨师是餐馆的灵魂，他的技能和经验决定了服务的速度。他们不需要测量，他们会把油舀进锅里，舀配料，目测以添加调味品，所有这些都是在喷气发动机运转的时候做的，这道菜甚至可能在收银员从洗手间回来之前就做好了。
在中国烹饪中，食物是用筷子吃的，所以通常被切成一口大小的小块。这些小块食材的烹饪速度比一大块食材要快。
Michael Jarosz, accomplished home cook，Lived in Greenwich Village1984–2007
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?
You are projecting your understanding of Western cooking onto Chinese cooking. The very different techniques used in Chinese cooking arise from the specific conditions of Chinese culture. So much of Western cooking is long and slow - think roasting. Much of Chinese cooking is fast and short. Think stir-fry.
你把你对西方烹饪的理解投射到中国烹饪上了，中国烹饪中使用的不同技术源于中国文化的特定条件。很多西方烹饪都是漫长且缓慢的——想想烘焙吧。而中国的烹饪大多又快又短，想想炒菜吧。
尽管也有例外，但中国人的日常烹饪大多是在锅里快速完成的。由于不缺乏劳动力，而且炒锅烹饪的速度非常快，所以一道菜的所有原料都要被准备成小块，以便能快速烹饪。准备过程从早上就开始了，每个厨师都在手上切，切，切。每种食材都要切成一口大小的小块，才能开始烹饪。
到了做饭的时候，炒锅不会停，切碎的原料被扔进锅里，炒得砰砰作响！几秒钟就炒好了。所以筷子就派上用场了，你永远不需要刀来吃炒菜。
肉呢？它们会预先煮熟吗？听说过二次加工的猪肉，鸭肉，鸡肉吗？在中国，用烤箱烤一只鸭子很贵，所以屠宰店就充当了社区烤箱的角色，他们一次可以烤十几只鸭子，费用可以均摊。然后，他们在橱窗里展示他们的“烤好”的鸭子，购物者可以把它们买回家，在家里把它们切碎，放进锅里。这就是两次加工的鸭子！
不久前，我在Quora上发布了一个类似问题的类似的答案，被一位中国答主“批评”了一顿，他说中国菜里有很多速度慢而时间长的技巧。然而，在美国，大多数中餐馆的菜单仅限于炒菜。炒锅的烹调几乎取决于餐厅开门前所有的准备工作。正如你所注意到的，当有人下单时，1-2-3砰的一声，菜就炒好了。你关于它是预先制作并重新加热的说法与事实相差不远，除非你认为这是一个错误。但中国人将它看做一种优势。
Paul Cuadrado, I lived in China for years and have many insights to it.
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 two different Chinese restaurants throughout university, and they taught me how to cook several dishes.
The chefs and cooks showed up between 8:00 and 9:00 every morning to do the preps, …ALL the preps they’d need for lunch and then some. There is a tremendous variety of meats and vegetables, numerous sauces, and the egg rolls, won tons and other appetizers have to be done fresh daily one by one and manually. It is amazing to watch them in action. Organization and efficiency are the keys that they rely on. That and each doing all he can to make the kitchen work.
在整个大学期间，我在两家不同的中餐馆工作，他们教会了我如何做几道菜。
主厨和厨师们会在每天早上8:00到9:00来准备所有他们午餐需要的材料。这里有各种各样的肉类和蔬菜，各种各样的酱汁，蛋卷、馄饨和其他开胃菜，每天都必须一个接一个地手工制作。观看他们的表演真是太棒了，组织和效率是他们赖以生存的关键，每个人都在尽其所能让厨房运转起来。
Bowls with every possible sauce, seasoning, etc. they may need are placed within easy reach of each stove top and oven. The same vegetables are used in most dishes, and the meats are often the same. With the daily restocked coolers within a few steps, all of these are readily available and disappear quickly at peak hours. There are usually a few “preppers” toward the back and out of the way who constantly slice and dice to replenish stocks.
每天必须做几加仑的高汤，蒸几十公斤的米饭和面条并保持新鲜。
碗里有各种可能需要的酱汁、调味品等，放在每个炉灶和烤箱容易够到的地方。大多数菜都用同样的蔬菜，肉也常常是一样的。在几步之内就有每天补充库存的冰箱，所有这些都是现成的，并将在高峰时间迅速被消耗掉。通常会有几个“准备者”（preppers），他们会不停地准备材料以补充库存。
Since so very many of the dishes contain the same basic ingredients but are flavored and cooked differently, this becomes automatic to the chefs. Every ladle and cooking utensil is sized so they know how much of each vegetable or meat goes into each dish when. This becomes second nature to them all.
观看他们的表演真是太棒了。
很多菜都含有相同的基本成分，却拥有不同的风味和烹饪方式，但这对厨师来说已经是驾轻就熟了。每个碗和炊具都有固定的大小，这样他们就能知道每道菜里有多少蔬菜或肉，这已经成为他们所有人的第二天性。
根据我的经验，没有什么东西是预先制作的，没有什么东西是冷冻和重新加热的。所有的食物只是普通的食材再加上优秀厨师快速高效精心烹饪的结果。
I’ve wondered this myself. There is a very good Chinese restaurant near my old job. The food was always fresh, hot, and fantastic. The only thing I saw that they had premade (ready to drop in the grease) was the egg rolls. But anything else you asked for was quickly cooked and ready in 10 minutes or less. I don’t know if they had anything premade in the fridge. I doubt it. It looked like everything was made fresh on the spot. They had a fairly large menu also.
我自己也觉得很奇怪。我以前的工作地附近有一家很棒的中餐馆。食物总是新鲜的，热的，很美味，我看到的唯一一种他们已经预先准备的食物就是蛋卷。你要的其他的食物都很快就做好了，只需10分钟或更短的时间。我不知道他们的冰箱里有没有其他预先准备的食物，但我怀疑没有，因为看上去一切都是现做的，他们的菜单也相当庞大。
Also, important to note that the majority of these dishes are cooked in a large wok at extremely high temperature, constantly in motion to ensure even cooking. Meats and vegetables are cut in small pieces not only to be chopstick friendly, but to allow them to be cooked through in a very short amount of time. That, with the thorough preparation and planning explained above, allows for very quick service.
另外，需要注意的是，这些菜大多数都是在一个温度极高的大铁锅炒制，并不断翻动以确保受热均匀。肉和蔬菜被切成小块，不仅是为了方便用筷子吃，也是为了可以在很短的时间内炒熟。经过上述周密的准备和计划，餐馆就可以提供非常快速的服务。
One reason they can get food out so fast is the fierce heat under the woks. Much, much hotter than anything in a home kitchen.
他们能这么快把食物做出来的一个原因是锅底下的高温，这比家庭厨房里的任何东西都热得多。
I just saw a video on the BTU levels differences between our homes and a Chinese restaurant kitchen. A standard burner on a home range puts out 7,000 BTU and a big one, which I have, is 14,000. Chinese kitchen burners start at 35,000 BTU and many are 100,000. In some of the videos you can see the woks are hinged so that a cook can put in hot water to clean the wok and tilt it into a drain that is behind the stove. When the flame is exposed, it is a huge blue ring of burning gas 6–8 inches high.
我刚刚看了一段介绍我们家里和一家中餐馆厨房的BTU（英国热量单位）水平差异的视频。家用炉灶上的一个标准燃烧器通常可输出7000 BTU的热量，我有一个更大的可以输出14000 BTU的炉灶。而中餐馆厨房的炉子最低配置就是35000 BTU，很多都可以达到100000 BTU。在一些视频中，你可以看到炒锅是铰链式的，这样厨师就可以放热水来清洗炒锅，然后把水倾倒到炉子后面的排水管里。当火焰露出来时，它是一个高达6-8英寸的巨大的蓝色燃烧气体环。
我有一个炒锅，我经常使用它，但即使食物味道不错，我用我的炉灶还是无法得到我想要的味道。
And the high temperatures are one of the reasons for the particular flavour, and why it’s next to impossible to replicate at home, even in a wok.
高温是产生这种特殊风味的原因之一，这也是为什么在家里几乎不可能复制这种味道。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
I worked in a Chinese restaurant as a decorator but had the opportunity to watch the chefs at work.
A truly amazing experience, the skill and co-ordination was mesmeric. A fine blend of art and craft.
我在一家中餐馆当过装潢师，有机会观看厨师们的工作。
这是一次真正令人惊奇的经历，他们的技巧和协调令人着迷，是艺术与技能的完美结合。
It’s amazing how much work goes into making Chinese food, even American style ones but they have the reputation for cheapness. Unlike French food…
令人惊讶的是，中国人在制作中餐（即使是美式中餐）上花了这么多功夫，但它们却以便宜著称。不像法国菜…
Unfortunately, the French are a bit up themselves regarding their food.
不幸的是，法国人对他们的食物也有些不满意。
How many decades ago did you work there? I truly hope SOME Chinese restaurants still function that way. But locally they are more like a lukewarm buffet.
One that still used to do fresh, was so outrageously high priced that I never saw many people in it. And I stopped even trying to find any good Chinese Food.
你多少年前在那里工作的？我真的希望一些中餐馆仍然这样运作。但在我们这里，它们更像是一个无聊的自助餐。
还有一家餐馆现在还像以前一样做新鲜的食物，但价格高得离谱，我从来没见过很多人在里面用餐。我甚至不想再找好吃的中国菜了。
原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处
Ralph, yes that was decades ago. However, last year I went back and the same family is sill there, only the sons and their wives and kids are doing it all now.
The kitchen is run the same way and the food is still good and cheap.
Ralph，那是几十年前的事了。然而，去年我回去过，同一个家庭还在那里，现在只有儿子们和他们的妻子和孩子现在在做这一切。
厨房照常运转，饭菜仍然又好又便宜。
Right: nothing is premade at a decent Chinese restaurant. Pro tip: if you go to a restaurant and you see a US Food truck outside or any frozen food delivery company, go to another restaurant.
提示：在一家像样的中餐馆里，没有什么是预先制作的。
专业提示：如果你去一家中餐馆，看到外面有一辆US Food的卡车或任何冷冻食品配送公司的车，那就赶紧换一家。