中西饮食差异英文对比

China：

chopsticks

TheWest:knifeandfork第一页第二页，共26页。China: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.第二页第三页，共26页。第三页第四页，共26页。China:

thedishesareplacedonthetableandeveryoneshares

第四页第五页，共26页。TheWest:

youhaveyourownplateoffood

第五页第六页，共26页。China:

Chinesehostsliketoputfoodintotheplatesoftheirguests

第六页第七页，共26页。TheWest:

theguestsenjoythefoodbythemselves

第七页第八页，共26页。China:PeopleinChinatendtoover-orderfood,fortheywillfinditembarrassingifallthefoodisconsumed.TheWest:Westernerwillorderproperfood,andtheywillpackthemhomeiftheycan'teatout.第八页第九页，共26页。China:ThecustomoftoastinginsomepartsofChinaistofinishthedrinkatonce,andtheyviewitaspolitenessand"liberated".第九页第十页，共26页。TheWest:Excessivedrinkingisneverproper,andwhentoastingWesternersusuallyonlytakeasipoftheirdrink

第十页第十一页，共26页。China:Peopleliketotoasttoeachotherwiththeglassestouchedaburstofsound.TheWest:Whendrinkingtosomeone'shealth,youraiseyourglasses,buttheglassesshouldnottouch.第十一页第十二页，共26页。China:Chinesefoodingeneraltendstosimple,butthedishesaremorecomplicatedandartistic,yetitisverydelicious.第十二页第十三页，共26页。TheWest:Westerndinnerismoreelegant,thefoodmaybeuntastybutitisconvenientandnutrious.

第十三页第十四页，共26页。Chinesedinner:

Atypicalmealstartswithgarlic.Thesearefollowedbythemaincourses,hotmeatandvegetabledishes.Finallyasoupisbroughtout,whichisfollowedbythestarchy"staple"food,whichisusuallyriceornoodlesorsometimesdumplings.

第十四页第十五页，共26页。TheWesterndinner:Dinnerstartwithasmalldish,whichisoftencalledastarter.Afterthestarteryouwillgetabowlofsoup—butonlyonebowlofsoup.Thenextdishisthemaincourse.ManyWesternersthinkthechickenbreastwithitstenderwhitefleshisthebestpartofthebird.Somepeoplecanusetheirfingerswhentheyeatingchickenorotherbirds,butnevertouchbeeforothermeatinbones.Thenthedinnerisfinishedbysomedilicious

dessert.第十五页第十六页，共26页。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。communalchopsticks公筷Chinese第十六页第十七页，共26页。Chinesepeopleisaccustomedtotoastingtotheguestfrequentlyandclippingfoodforguests.ChineseWesternWRONG--第十七页第十八页，共26页。用餐礼仪

TheTableManners

Don’tmakenoisewhenyoueatfood.

Western第十八页第十九页，共26页。用餐礼仪

TheTableManners

Theguestshouldpayattentiontoappreciatingthefoodthehostprepares.Western第十九页第二十页，共26页。烹饪方式

TheCookingWay

Therearemorethan50kindsofmaincookingwaysinChina.

第二十页第二十一页，共26页。Somewordsandexpressionsyoumayusetodiscusscookeryandregimen

fry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营养成分第二十一页第二十二页，共26页。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,酥炸第二十二页第二十三页，共26页。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

第二十三页第二十四页，共26页。

焦化作用的烹饪以空气为介质者依其加热