中西飲食差異英文對(duì)比

China：

chopsticks

TheWest:knifeandfork第一頁第二頁，共26頁。China:中餐桌上的用具總量也許少一些，但食物卻也比較豐盛，因?yàn)榇蟛糠钟镁邔俟玫?，特別是盛菜各種盤、碟、碗之類。擺放客人自己面前也通常只有飯碗（有時(shí)兼盛菜）、碟子、白酒杯、飲料杯、湯勺、筷子、餐巾紙等。TheWest:餐叉分得很細(xì)，包括saladfork,dinnerfork,dessertfork,還有soupspoon,teaspoon,soupbowl,serviceordinnerplate,butterspreader,breadandbutterplate,watergoblet,redwinegoblet,whitewinegoblet,napkin,etc.第二頁第三頁，共26頁。第三頁第四頁，共26頁。China:

thedishesareplacedonthetableandeveryoneshares

第四頁第五頁，共26頁。TheWest:

youhaveyourownplateoffood

第五頁第六頁，共26頁。China:

Chinesehostsliketoputfoodintotheplatesoftheirguests

第六頁第七頁，共26頁。TheWest:

theguestsenjoythefoodbythemselves

第七頁第八頁，共26頁。China:PeopleinChinatendtoover-orderfood,fortheywillfinditembarrassingifallthefoodisconsumed.TheWest:Westernerwillorderproperfood,andtheywillpackthemhomeiftheycan'teatout.第八頁第九頁，共26頁。China:ThecustomoftoastinginsomepartsofChinaistofinishthedrinkatonce,andtheyviewitaspolitenessand"liberated".第九頁第十頁，共26頁。TheWest:Excessivedrinkingisneverproper,andwhentoastingWesternersusuallyonlytakeasipoftheirdrink

第十頁第十一頁，共26頁。China:Peopleliketotoasttoeachotherwiththeglassestouchedaburstofsound.TheWest:Whendrinkingtosomeone'shealth,youraiseyourglasses,buttheglassesshouldnottouch.第十一頁第十二頁，共26頁。China:Chinesefoodingeneraltendstosimple,butthedishesaremorecomplicatedandartistic,yetitisverydelicious.第十二頁第十三頁，共26頁。TheWest:Westerndinnerismoreelegant,thefoodmaybeuntastybutitisconvenientandnutrious.

第十三頁第十四頁，共26頁。Chinesedinner:

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

第十四頁第十五頁，共26頁。TheWesterndinner:Dinnerstartwithasmalldish,whichisoftencalledastarter.Afterthestarteryouwillgetabowlofsoup—butonlyonebowlofsoup.Thenextdishisthemaincourse.ManyWesternersthinkthechickenbreastwithitstenderwhitefleshisthebestpartofthebird.Somepeoplecanusetheirfingerswhentheyeatingchickenorotherbirds,butnevertouchbeeforothermeatinbones.Thenthedinnerisfinishedbysomedilicious

dessert.第十五頁第十六頁，共26頁。用餐禮儀

TheTableManners

在中國古代，在用餐過程中，就有一套繁文縟節(jié)theredtape。communalchopsticks公筷Chinese第十六頁第十七頁，共26頁。Chinesepeopleisaccustomedtotoastingtotheguestfrequentlyandclippingfoodforguests.ChineseWesternWRONG--第十七頁第十八頁，共26頁。用餐禮儀

TheTableManners

Don’tmakenoisewhenyoueatfood.

Western第十八頁第十九頁，共26頁。用餐禮儀

TheTableManners

Theguestshouldpayattentiontoappreciatingthefoodthehostprepares.Western第十九頁第二十頁，共26頁。烹飪方式

TheCookingWay

Therearemorethan50kindsofmaincookingwaysinChina.

第二十頁第二十一頁，共26頁。Somewordsandexpressionsyoumayusetodiscusscookeryandregimen

fry煎salt鹽Medicinalcuisine藥膳boil煮soysource醬油herb草藥deepfry炸vinegar醋Chinesemedicine中醫(yī)stew燉Cookingwine料酒foodtonic食補(bǔ)bake,roast烤sugar糖medicinetonic藥補(bǔ)steam蒸starch淀粉uniqueflavor特殊風(fēng)味stir-fry炒vitamin維生素herbaljuice藥汁braise紅燒mineral礦物質(zhì)regimen養(yǎng)生grill燒烤fibrin纖維素balancenutrition均衡營養(yǎng)oil油fat脂肪Nutritionalcomponents營養(yǎng)成分第二十一頁第二十二頁，共26頁。what’smore

鹵,醬sauce,浸steep,風(fēng),臘,煙mist,熏fume醉,甑,冰浸,撥絲,掛霜,椒鹽,油泡,走油,火焰,串燒yakitoui,鐵板,桑拿,煎封,窩貼,窩塌,軟煎,蛋煎,,火鍋chaffydish,汽鍋,涼拌,魚生,刺身,竹筒,蜜汁,酥炸第二十二頁第二十三頁，共26頁。西餐的烹飪方法

基本上分為三種

(1)焦化作用的烹飪

(2)軟化作用的烹飪

(3)混合焦化軟化作用的烹

飪

第二十三頁第二十四頁，共26頁。

焦化作用的烹飪以空氣為介質(zhì)者依其加熱