Severalaspectsofthedifferencesbetweenthediet饮食差异的几个方面•TheTableware餐具•TheDietIdea饮食观念•TheDietStructure饮食结构•TheTableManners用餐礼仪•TheCookingWay烹饪方式China：chopsticksTheWest:knifeandforkChina:中餐桌上的用具总量也许少一些，但食物却也比较丰盛，因为大部分用具属公用的，特别是盛菜各种盘、碟、碗之类。摆放客人自己面前也通常只有饭碗（有时兼盛菜）、碟子、白酒杯、饮料杯、汤勺、筷子、餐巾纸等。TheWest:餐叉分得很细，包括saladfork,dinnerfork,dessertfork,还有soupspoon,teaspoon,soupbowl,serviceordinnerplate,butterspreader,breadandbutterplate,watergoblet,redwinegoblet,whitewinegoblet,napkin,etc.China:thedishesareplacedonthetableandeveryoneshares•TheWest:youhaveyourownplateoffoodChina:ChinesehostsliketoputfoodintotheplatesoftheirguestsTheWest:theguestsenjoythefoodbythemselvesChina:PeopleinChinatendtoover-orderfood,fortheywillfinditembarrassingifallthefoodisconsumed.TheWest:Westernerwillorderproperfood,andtheywillpackthemhomeiftheycan'teatout.China:ThecustomoftoastinginsomepartsofChinaistofinishthedrinkatonce,andtheyviewitaspolitenessand"liberated".TheWest:Excessivedrinkingisneverproper,andwhentoastingWesternersusuallyonlytakeasipoftheirdrinkChina:Peopleliketotoasttoeachotherwiththeglassestouchedaburstofsound.TheWest:Whendrinkingtosomeone'shealth,youraiseyourglasses,buttheglassesshouldnottouch.China:Chinesefoodingeneraltendstosimple,butthedishesaremorecomplicatedandartistic,yetitisverydelicious.TheWest:Westerndinnerismoreelegant,thefoodmaybeuntastybutitisconvenientandnutrious.Chinesedinner:Atypicalmealstartswithgarlic.Thesearefollowedbythemaincourses,hotmeatandvegetabledishes.Finallyasoupisbroughtout,whichisfollowedbythestarchy"staple"food,whichisusuallyriceornoodlesorsometimesdumplings.•TheWesterndinner:•Dinnerstartwithasmalldish,whichisoftencalledastarter.Afterthestarteryouwillgetabowlofsoup—butonlyonebowlofsoup.Thenextdishisthemaincourse.ManyWesternersthinkthechickenbreastwithitstenderwhitefleshisthebestpartofthebird.Somepeoplecanusetheirfingerswhentheyeatingchickenorotherbirds,butnevertouchbeeforothermeatinbones.Thenthedinnerisfinishedbysomediliciousdessert.用餐礼仪TheTableManners在中国古代，在用餐过程中，就有一套繁文缛节theredtape。Chinesepeopleisaccustomedtotoastingtotheguestfrequentlyandclippingfoodforguests.用餐礼仪TheTableMannersDon’tmakenoisewhenyoueatfood.用餐礼仪TheTableMannersTheguestshouldpayattentiontoappreciatingthefoodthehostprepares.烹饪方式TheCookingWayTherearemorethan50kindsofmaincookingwaysinChina.Somewordsandexpressionsyoumayusetodiscusscookeryandregimenfry煎salt盐Medicinalcuisine药膳boil煮soysource酱油herb草药deepfry炸vinegar醋Chinesemedicine中医stew炖Cookingwine料酒foodtonic食补bake,roast烤sugar糖medicinetonic药补steam蒸starch淀粉uniqueflavor特殊风味stir-fry炒vitamin维生素herbaljuice药汁braise红烧mineral矿物质regimen养生grill烧烤fibrin纤维素balancenutrition均衡营养oil油fat脂肪Nutritionalcomponents营养成分what’smore卤,酱sauce,浸steep,风,腊,烟mist,熏fume醉,甑,冰浸,拨丝,挂霜,椒盐,油泡,走油,火焰,串烧yakitoui,铁板,桑拿,煎封,窝贴,窝塌,软煎,蛋煎,,火锅chaffydish,汽锅,凉拌,鱼生,刺身,竹筒,蜜汁,酥炸西餐的烹飪方法基本上分为三种(1)焦化作用的烹饪(2)软化作用的烹饪(3)混合焦化软化作用的烹饪焦化作用的烹饪以空气为介质者依其加热的方式:(a)Grill或Broil(烧烤)(b)Roast(炉烤)(c)Bake(烘培，烘烤)(d)PanBroil(锅烧烤)(e)Gratin(烤焗)焦化作用的烹饪以以油类为介质者依其用油类的多少有:(a)DeepFry(深油炸)(b)PanFry(浅油炸)
