The-difference-between-Chinese-and-Western-food-cu

ThedifferencebetweenChineseandWesternfoodculture•1Chinesefoodculture•2Westernfoodculture一TheintroductionofChinesefoodcultureChina'scuisinehasevolvedintooneofthegreatcuisinesoftheworld.Formorethan5,000years,foodhasplayedanauspiciousroleinnearlyallaspectsofChinesesocietyfromhealthandmedicinetobusinessandcelebrationanditisnolessimportanttoday.TheoverallimportanceoffoodinChinacan'tbeunderstated;upongreeting,Westernerswillinquireaboutyourhealth,theChinesewillaskifyou'veeaten.•Chinesecuisine,richandcolorful,has,asitsmainfeaturesdiversifiedcolor,aromaticflavor,andexcellenttaste.Withthesethreecharacteristics,Chinesecuisineisnotonlytastybutalsoaworkofartforpeopletoappreciate.••二TheintroductionofWesternfoodcultureWesternersprefersmallandpreferences.Theirpurposeofcookingfoodistopursethenutritionandtaste.ABriefDiscussionofculturaldifferencesbetweenChineseandWesternrestaurants•Foodandbeverageproductsasaresultofgeographicalfeatures,climateenvironment,customsandotherfactors,willappearintherawmaterials,flavors,cookingmethods,eatinghabitsofdifferentdegreesofdifference.Itispreciselybecauseofthesedifferences,foodandbeverageproductshaveastrongregional.ThedifferencebetweenChineseandWesternculturestocreateadietofChineseandWesternculturaldifferences,andthisdifferencefromtheWesternwayofthinkingandadifferentphilosophyoflife.Chinesepeoplefocusonharmonybetweenmanandnature,theWesternemphasisonpeople-orien•First,theconceptoftwodifferentdiets•Second,thedifferencebetweenChineseandWesternrestaurantstargetThirddifferentdietwayThereasonwhyChinesefoodhasitsownuniquecharm,thekeyliesinitstaste.Andtheselectionofdeliciousistoreconcile,forthetasteoffood,cookedfoodafterheating,togetherwiththeflavoringredientsandexcipients,aswellastoreconcilethesmellofspices,woventogethertocoordinatetheintegrationtoeachother,mutualaidinfiltration,harmonious,youhaveme,Ihaveyou.ChinacuisineaboutthebeautyofharmonyistheessenceofChineseculinaryartofthe.Dish-shapedandthecolorpointistheexternalthings,andthetasteissomethingintrinsic,ratherthandeliberatemodificationoftheinternalre-appearance,re-tastedishesoffoodandnottoomuchtodemonstratetheshapeandcolor,thisisChinaconceptofdiettheperformanceofthemostimportant.•Contrast-orientedflavoroftheChinesediet,theWesterndietisarationalconcept.Regardlessoffoodcolor,flavorandtaste,howtoshape,andnutritionmustbeassuredthatonedaypayattentiontotheintakeofcalories,vitamins,proteinandsoon.Evenifthesametaste,butalsomuststop-asnutritiousWesternersthinkthatfoodistoeat,soeatlargepiecesofmeat,wholechickensandotherhardvegetables.China'scuisineisTaste,sotheChinesecookingattheselectedmaterialsalsoshowagreatmanyWesternersarbitrarythingsasdisposablematerialsinChinaareexcellentrawmaterials,foreignchefscannotdealwiththethings,thehandsofachefinChina,youcandicesanctified.Chinesefoodshowsinthematerialsusedfortheextensivearbitrary.据西方的植物学者的调查，中国人吃的菜蔬有600多种，比西方多六倍。实际上，在中国人的菜肴里，素菜是平常食品，荤菜只有在节假日或生活水平较高时，才进入平常的饮食结构，所以自古便有“菜食”之说，菜食在平常的饮食结构中占主导地位。中国人的以植物为主菜，与佛教徒的鼓吹有着千缕万丝的联系。他们视动物为“生灵”，而植物则“无灵”，所以，主张素食主义。InChina,abanquet,nomatterwhatpurpose,therewillbeonlyaform,thatis,everyonesittingaround,sharingaseat.Useround-tablebanquet,whichresultedfromaformofsolidarity,courtesyofFunatmosphere.Deliciousfoodonthetable'scenter,peopleappreciateitisatable,theobjectoftasteisalsoatableofvector-bornehumanfeelings.Peopletotoasteachothersothatfoodandfoodadviceinthefaceofgoodthings,reflectsthemutualrespectbetweenpeople,thevirtuesofcomity.Western-stylebanquets,thefoodandwine,althoughveryimportant,butinfactitisasafoil.Friendshipisthecoreofthebanquet,withtheconversationbetweentheguestssittingnexttothepurposeoffriendship.ChinesefoodandmoreobviousdifferencesinthewayofWesternpopularbuffet.Thismethodisonebyoneallthefoodout,wetakewhatweneedordonothaveafixedpositionontheeating,walkingfree,inthiswaytofacilitatetheexchangeofemotionbetweenindividuals,sodonothaveallthetable,butalsotheWesternerspersonality,self-respect.However,eatingtheirown,eachdisturbance,thelackofanumberofChinesepeopleenjoybetteratmosphereforatotalofmusic.•Sichuanfoodisfamousforitsmanyflavors,andalmosteverydishhasitsownuniquetaste.ThisisbecausemanyflavoringsandseasoningsareproducedinSichuanProvince.TheseincludesoysaucefromZhongba,cookingvinegarfrombaoning,specialvinegarfromSanhui,fermentedsoybeansfromTongchuan,hotpickledmustardtubersfromFuling,chilisaucefromChongqing,thick,broad-beansaucefromPixian,andwellsaltfromZigong.•Zhejiangcuisine,alsocalledZheCaiforshort,isoneoftheeightfamousculinaryschoolsinChina.ComprisingthespecialtiesofHangzhou,NingboandShaoxinginZhejiangProvinceregardedaslandoffishandrice,Zhejiangcuisine,notgreasy,winsitsreputationforfreshness,tenderness,softness,andsmoothnessofitsdisheswithmellowfragrance.HangzhoucuisineisthemostfamousoneamongthethreePizzaisoneofthemostdeliciousfoodintheworld.Italyhastwosuchdishes,pastaandofcoursepizza.InAmericapizzausuallyfallsintotwocategories:thickandcheesyChicagostyleorthinandmoretraditionalNewYorkpizza.InItalypizzaalsofallsintotwodistinctcategories:Italianpizzaandtherestoftheworl