最好去学校图书馆或省市图书馆上网进论文库查询以往论文以作参考
Goodreasonablyhealthyeatinghabitsisanimportantaspectofhealthcare,canmakethebodyhealthygrowthanddevelopment;pooreatinghabitswillbeinfectedwiththediseaseinthebody'Onthecontrary,Onthebasisofthemedicineontheworlddifferentethnicdiningposturestudiesshowedthat,theseatthemostscientificandstancetimes,S良好合理的健康饮食习惯是保健的一个重要方面，可使身体健康地生长、发育;不良的饮食习惯则会导致人体正常的生理功能紊乱而感染疾病。相反，恰当的饮食对疾病会起到治疗的作用，帮助人体恢复健康。根据医学上对世界各地不同民族用餐姿势研究表明，坐位最科学，站姿次之，蹲着最不宜。所以大家要学会健康饮食~
Dining Tool and habits（餐具以及习俗）Not same to the people living in western area, Chinese used to have their dinner together with all the family members, sitting around a table and each person will have one set of dining tool in front of them, including two bowls which one for rice and another for soup, one pairs of chopsticks and one plate for meat / They will share the food dishes which were made and put into the central of table, diners will only pick up the food from the dished which who want to He will pick it and places it into the small plate in front of There are 2 special habits, one is, Chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the The other one is, Chinese always have soup during or after （不同于西方,中国人在吃饭时是围坐在一张桌子边的,大家把菜肴放在桌子中间,夹取自己喜欢的另外,中国人吃饭时还有两个习惯,一是喜欢把碗拿起凑向嘴边,把饭扒到嘴里,一是会在饭中或者饭后喝汤）
略谈中西方饮食文化差异 餐饮产品由于地域特征、气侯环境、风俗习惯等因素的影响，会出现在原料、口味、烹调方法、饮食习惯上的不同程度的差异。正是因为这些差异，餐饮产品具有了强烈的地域性。中西文化之间的差异造就了中西饮食文化的差异，而这种差异来自中西方不同的思维方式和处世哲学。中国人注重“天人合一”，西方人注重“以人为本”。 这里简要从下面三个方面谈谈中西方饮食文化的差异。 一、两种不同的饮食观念 对比注重“味”的中国饮食，西方是一种理性饮食观念。不论食物的色、香、味、形如何，而营养一定要得到保证，讲究一天要摄取多少热量、维生素、蛋白质等等。即便口味千篇一律，也一定要吃下去——因为有营养。这一饮食观念同西方整个哲学体系是相适应的。形而上学是西方哲学的主要特点。西方哲学所研究的对象为事物之理，事物之理常为形上学理，形上学理互相连贯，便结成形上哲学。这一哲学给西方文化带来生机，使之在自然科学上、心理学上、方法论上实现了突飞猛进的发展。但在另一些方面，这种哲学主张大大地起了阻碍作用，如饮食文化。在宴席上，可以讲究餐具，讲究用料，讲究服务，讲究菜之原料的形、色方面的搭配；但不管怎么豪华高档，从洛杉矶到纽约，牛排都只有一种味道，无艺术可言。作为菜肴，鸡就是鸡，牛排就是牛排，纵然有搭配，那也是在盘中进行的，一盘“法式羊排”，一边放土豆泥，旁倚羊排，另一边配煮青豆，加几片番茄便成。色彩上对比鲜明，但在滋味上各种原料互不相干、调和，各是各的味，简单明了。 中国人是很重视“吃”的，“民以食为天”这句谚语就说明我们把吃看得与天一样重要。由于我们这个民族几千年来都处于低下的生产力水平，人们总是吃不饱，所以才会有一种独特的把吃看得重于一切的饮食文化，我想，这大概是出于一种生存需要吧。如果一种文化把吃看成首要的事，那么就会出现两种现象：一方面会把这种吃的功能发挥到极致，不仅维持生存，也利用它维持健康，这也就是”药补不如食补”的文化基础；另一方面，对吃的过份重视，会使人推崇对美味的追求。 在中国的烹调术中，对美味追求几乎达到极致，以至中国人到海外谋生，都以开餐馆为业，成了我们在全世界安身立命的根本！遗憾的是，当我们把追求美味作为第一要求时，我们却忽略了食物最根本的营养价值，我们的很多传统食品都要经过热油炸和长时间的文火饨煮，使菜肴的营养成分受到破坏，许多营养成分都损失在加工过程中了。因而一说到营养问题，实际上就触及到了中国饮食文化的最大弱点。民间有句俗话：“民以食为天，食以味为先”。就是这种对美味的追求，倒使我们忽略了吃饭的真正意义。 中国人在品尝菜肴时，往往会说这盘菜“好吃”，那道菜“不好吃”；然而若要进一步问一下什么叫“好吃”，为什么“好吃”，“好吃”在哪里，恐怕就不容易说清楚了。这说明，中国人对饮食追求的是一种难以言传的“意境”，即使用人们通常所说的“色、香、味、形、器”来把这种“境界”具体化，恐怕仍然是很难涵盖得了的。 中国饮食之所以有其独特的魅力，关键就在于它的味。而美味的产生，在于调和，要使食物的本味，加热以后的熟味，加上配料和辅料的味以及调料的调和之味，交织融合协调在一起，使之互相补充，互助渗透，水乳交融，你中有我，我中有你。中国烹饪讲究的调和之美，是中国烹饪艺术的精要之处。菜点的形和色是外在的东西，而味却是内在的东西，重内在而不刻意修饰外表，重菜肴的味而不过分展露菜肴的形和色，这正是中国美性饮食观的最重要的表现。 在中国，饮食的美性追求显然压倒了理性，这种饮食观与中国传统的哲学思想也是吻合的。作为东方哲学代表的中国哲学，其显著特点是宏观、直观、模糊及不可捉摸。中国菜的制作方法是调和鼎鼐，最终是要调和出一种美好的滋味。这一讲究的就是分寸，就是整体的配合。它包含了中国哲学丰富的辩证法思想，一切以菜的味的美好、谐调为度，度以内的千变万化就决定了中国菜的丰富和富于变化，决定了中国菜菜系的特点乃至每位厨师的特点。 二、中西饮食对象的差异 西方人认为菜肴是充饥的，所以专吃大块肉、整块鸡等“硬菜”。而中国的菜肴是“吃味”的，所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西，在中国都是极好的原料，外国厨师无法处理的东西，一到中国厨师手里，就可以化腐朽为神奇。足见中国饮食在用料方面的随意性之广博。 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。 西方人在介绍自己国家的饮食特点时，觉得比中国更重视营养的合理搭配，有较为发达的食品工业，如罐头、快餐等，虽口味千篇一律，但节省时间，且营养良好，故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱。有人根据中西方饮食对象的明显差异这一特点，把中国人称为植物性格，西方人称为动物性格。 三、饮食方式的不同 中西方的饮食方式有很大不同，这种差异对民族性格也有影响。在中国，任何一个宴席，不管是什么目的，都只会有一种形式，就是大家团团围坐，共享一席。筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人们相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人们之间相互尊重、礼让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改革。 西式饮宴上，食品和酒尽管非常重要，但实际上那是作为陪衬。宴会的核心在于交谊，通过与邻座客人之间的交谈，达到交谊的目的。如果将宴会的交谊性与舞蹈相类比，那么可以说，中式宴席好比是集体舞，而西式宴会好比是男女的交谊舞。由此可见，中式宴会和西式宴会交谊的目的都很明显，只不过中式宴会更多地体现在全席的交谊，而西式宴会多体现于相邻宾客之间的交谊。与中国饮食方式的差异更为明显的是西方流行的自助餐。此法是：将所有食物一一陈列出来，大家各取所需，不必固定在位子上吃，走动自由，这种方式便于个人之间的情感交流，不必将所有的话摆在桌面上，也表现了西方人对个性、对自我的尊重。但各吃各的，互不相扰，缺少了一些中国人聊欢共乐的情调。 所以，归根结底还是感性与理性之间的差异。但是，这种差异似乎在随着科学的发展而变的模糊。越来越多的中国人以不再只注重菜的色、香、味，而更注重它的卫生与营养了。尤其是在经历了非典以后。还有，人们因为越来越繁忙的工作，觉得中餐做起来太麻烦，不如来个汉堡方便等。这样一来在饮食上差异也就不太分明了。
檫，我今年也是这题目
Dining Tool and habits（餐具以及习俗）Not same to the people living in western area, Chinese used to have their dinner together with all the family members, sitting around a table and each person will have one set of dining tool in front of them, including two bowls which one for rice and another for soup, one pairs of chopsticks and one plate for meat / They will share the food dishes which were made and put into the central of table, diners will only pick up the food from the dished which who want to He will pick it and places it into the small plate in front of There are 2 special habits, one is, Chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the The other one is, Chinese always have soup during or after （不同于西方,中国人在吃饭时是围坐在一张桌子边的,大家把菜肴放在桌子中间,夹取自己喜欢的另外,中国人吃饭时还有两个习惯,一是喜欢把碗拿起凑向嘴边,把饭扒到嘴里,一是会在饭中或者饭后喝汤）
最好去学校图书馆或省市图书馆上网进论文库查询以往论文以作参考
中西文化历来是世界文化的两大派系，而饮食在两个文化中部占有非常重要的地位。中西文化之间的差异从而造就了中西饮食文化的差异，在两种不同的文化背景下，中西方饮食习俗，不论在其观念、性质，还是在其方式、对象等诸多方面，所存在的差异是非常鲜明的。笔者根据自己几十年从事西式餐饮的经验，提出以下几点看法，以供参考。 1、中西饮食观念的差异 历史上，中国是世界上最古老的国家之一，有5000年的悠久而厚重的历史，创造了无数的灿烂文明，在这种文化蕴藏中，使中国的饮食更加博大精深。随着时间的流逝以及辽阔国土的地域差异，四大菜系逐渐形成，四大菜系自成体系，各有特点，但共同点是用料复杂考究，制作方法复杂，口味、菜式多种多样，令人惊叹。 西方以欧美为代表，其文化同样源远流长。到中世纪，欧洲文化已十分完善，在此期间，旧西方的饮食文化已经形成。其主要特点为：主食以面粉为主，原料也较为丰富，制作方法较中国简单，但同时也十分注重口味。 由于中西哲学思想的不同，西方人于饮食重科学。重科学即讲求营养。故西方饮食以营养为最高准则，进食犹如为一生物的机器添加燃料，特别讲求食物的营养成分，蛋白质、脂肪、碳水化合物、维生素及各类无机元素的含量是否搭配合宜，热量的供给是否恰到好处以及这些营养成分是否能为进食者充分吸收，有无其他副作用。这些问题都是烹调中的大学问，而菜肴的色、香、味如何，则是次一等的要求。即或在西方首屈一指的饮食大国——法国，其饮食文化虽然在很多方面与我们近似，但一接触到营养问题，双方便拉开了距离。 中国五味调和的烹调术旨在追求美味，其加工过程中的热油炸和长时间的文火攻，都会使菜肴的营养成分被破坏。法国烹调虽亦追求美味，但同时总不忘“营养”这一大前提，一味含营养而求美味是他们所不取的。尤其是20世纪60年代出现的现代烹调思想，特别强调养生、减肥，从而追求清淡少油，强调采用新鲜原料，强调烹调过程中保持原有的营养成分和原有的味道，所以蔬菜基本上都是生吃。所以说西方饮食之重营养是带有普遍性的。 2、中西饮食对象的差异 西方人认为菜肴是充饥的，所以专吃大块肉、整块鸡等“硬菜”；而中国的菜肴是“吃味”的。所以中国烹调在用料上也显出极大的随意性：许多西方人视为弃物的东西，在中国都是极好的原料，外国厨师无法处理的东西，一到中国厨师手里，就可以化腐朽为神奇。足见中国饮食在用料方面的随意性之广博。 据西方植物学者的调查，中国人吃的菜蔬有600多种，比西方多6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丝万缕的联系。佛教便视动物为“生灵”，而植物则“无灵”，所以，主张素食主义。 西方人在介绍自己国家的饮食特点时，觉得比中国更重视营养的合理搭配，有较为发达的食品工业，如罐头、快餐等，虽口味千篇一律，但节省时间，且营养良好。故他们国家的人身体普遍比中国人健壮：高个、长腿、宽大的肩、发达的肌肉；而中国人则显得身材瘦小、肩窄腿短、色黄质弱。有人根据中西方饮食对象的明显差异这一特点，把中国人称为植物性格，西方人称为动物性格。 3、中西钦食方式、餐具及礼仪的不同 中西方的饮食方式有很大不同，这种差异对民族性格也有影响。在中国，任何一个宴席，不管是什么目的，都只会有一种形式，就是大家团团围坐，共享一席；筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人与人相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人与人之间相互尊重、争让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改革。 在餐具方面，差异就更甚明显。众所周知，中国人包括亚洲一些黄种人的国家，使用的是筷子、汤匙，吃饭也用碗盛；而西方人呢，则是盘子盛食物，用刀叉即切即吃，喝汤则有专门的汤匙。筷子与刀叉作为东西方最具代表性的两种餐具，筷子和刀叉影响了东西方不同的生活方式，代表着不同的两种智慧。著名的物理学家、诺贝尔物理奖获得者李政道博士，在接受一位日本记者采访时，也有一段很精辟的论述：“中华民族是个优秀民族，中国人早在春秋战国时期就使用了筷子。如此简单的两根东西，却是高妙绝伦地运用了物理学上的杠杆原理。筷子是人类手指的延伸，手指能做的事它几乎都能做，而且不怕高温与寒冷。真是高明极了!” 在礼仪方面，中西两者更显不同。在中国古代，在用餐过程中，就有一套繁文缛节。《礼记·曲记》载：“共食不饱，共饭不择手，毋放饭，……毋固获，毋扬饭，……卒食，客自前跪，撒饭齐以授相者，主人辞于客，然后客坐。”这段话大意主要是：大家共同吃饭时，不可以只顾自己吃饭。如果和别人一起吃饭，必须检查手的清洁。不要把多余的饭放回锅里，不要专占着食物，也不要簸扬着热饭。吃完饭后，客人应该起身向前收拾桌上的盘碟，交给主人，主人跟着起身，请客人不要劳动，然后客人再坐下。这些礼仪有的在现代也是必要的礼貌。在西方宴席上，主人一般只给客人夹一次菜，其余由客人自主食用：若客人不要，也不便硬让人家再吃，也不要按中国人的习惯频频给客人劝酒、夹菜。吃东西时，也不要发出响声，但客人要注意赞赏主人准备的饭菜。若与人谈话，只能与邻座的交谈，不要与距离远的人交谈。 4、中西饮食性质的差异 饮食观念的不同，使西方饮食倾向于科学、理性，中国饮食倾向于艺术、感性。烹调出自饮食，饮食原来是一个旨在供给维持生命的营养。西方饮食习俗的着重点仅仅是原始的饮食实用性的延伸；而中国饮食习俗中对味的偏重，就把饮食推向了艺术的殿堂。从这两种饮食观可以看出：西方饮食日趋规范化，中，国饮食随意性大。 中西方饮食文化差异是明显的，而且各有长处。随着经济全球化及信息变流的加快，中西饮食文化将在碰撞中不断融合，在融合中相互互补。现在的中餐已开始注重食物的营养性、健康性和烹饪的科学性；西餐也开始向中餐的色、香、味、意、形的境界发展。中西餐饮文化将在交流中共同发展。
檫，我今年也是这题目
中文 中西方的饮食方式有很大不同，这种差异对民族性格也有影响。在中国，任何一个宴席，不管是什么目的，都只会有一种形式，就是大家团团围坐，共享一席。筵席要用圆桌，这就从形式上造成了一种团结、礼貌、共趣的气氛。美味佳肴放在一桌人的中心，它既是一桌人欣赏、品尝的对象，又是一桌人感情交流的媒介物。人们相互敬酒、相互让菜、劝菜，在美好的事物面前，体现了人们之间相互尊重、礼让的美德。虽然从卫生的角度看，这种饮食方式有明显的不足之处，但它符合我们民族“大团圆”的普遍心态，反映了中国古典哲学中“和”这个范畴对后代思想的影响，便于集体的情感交流，因而至今难以改革。 西式饮宴上，食品和酒尽管非常重要，但实际上那是作为陪衬。宴会的核心在于交谊，通过与邻座客人之间的交谈，达到交谊的目的。如果将宴会的交谊性与舞蹈相类比，那么可以说，中式宴席好比是集体舞，而西式宴会好比是男女的交谊舞。由此可见，中式宴会和西式宴会交谊的目的都很明显，只不过中式宴会更多地体现在全席的交谊，而西式宴会多体现于相邻宾客之间的交谊。与中国饮食方式的差异更为明显的是西方流行的自助餐。此法是：将所有食物一一陈列出来，大家各取所需，不必固定在位子上吃，走动自由，这种方式便于个人之间的情感交流，不必将所有的话摆在桌面上，也表现了西方人对个性、对自我的尊重。但各吃各的，互不相扰，缺少了一些中国人聊欢共乐的情调。 所以，归根结底还是感性与理性之间的差异。但是，这种差异似乎在随着科学的发展而变的模糊。越来越多的中国人以不再只注重菜的色、香、味，而更注重它的卫生与营养了。尤其是在经历了非典以后。还有，人们因为越来越繁忙的工作，觉得中餐做起来太麻烦，不如来个汉堡方便等。这样一来在饮食上差异也就不太分明了。 ENGLISH Center the western diet way has very greatly differently, thiskind of difference is also influential to the national InChina, any banquet, no matter is any goal, all only can have one kindof form, is everybody sits in a circle all round, The banquetmust use the round table, this formally has created one kind ofunity, politeness, altogether the interest The delicacydelicacies put on table of people's centers, it not only is the objectwhich table of people appreciates, tastes, also is a table of peoplesentiments exchange The people mutually propose a toast,mutually offer food to a guest, urge the vegetable, in front of thehappy thing, has manifested the moral excellence which between thepeople mutually respects, gives precedence out of Althoughlooked from the hygienic angle, this diet way has the obviousdeficiency, but it conforms to our nationality "the happy ending" theuniversal point of view, had reflected in the Chinese classicalphilosophy "and" this category to the descendant thought influence, isadvantageous for the collective emotion exchange, thus until now withdifficulty Western-style banquets, food and liquor although count for much, butin fact that takes the set- The banquet core lies in thefriendship, through with the adjacent seat visitor's betweenconversation, achieves the friendship the If and the danceresembles the banquet friendship compared to, then may say, theChinese type banquet is just like is a group dance, but thewestern-style banquet is just like is men's and women's Thus it can be seen, the Chinese type banquet and thewestern-style banquet friendship goal very is all obvious, onlyChinese type banquet more terrains now complete meal friendship, butthe western-style banquet manifests much between the neighboringguest's Is the western popular buffet is more obviouswhich with the Chinese diet way This law is: Will possessfood 11 to exhibit, everybody 各取所需, will not need to fix onthe seat eats, takes a walk the freedom, this way will be advantageousfor between individual emotion exchange, will not will certainly allspeeches to suspend on the tabletop, also has displayed the westernperson to the individuality, to the self- But respectivelyeats each, mutually did not harass, lacks some Chinese to chat thehappy altogether happy affective Therefore, in the final analysis or between perceptual and But, this kind of difference as if in the fuzziness whichchanges along with the science More and more many Chineseby no longer only pay great attention to the vegetable the color, thefragrance, the taste, but paid great attention to its health and In has experienced after in particular the non- Also, the people because of the more and more busy work, thought theChinese meal starts too troubles, was inferior to Hamburg facilitatesand so Then the difference not too was also distinct in the
Western cuisine is a generalized term collectively referring to the cuisines of Europe and other Western The term is used by Anglophone Asians to contrast with Asian styles of The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countries and Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size, and Westerners traditionally have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian Steak in particular is a common dish across the W Similarly to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking) Many dairy products are utilized in the cooking process, except in nouvelle Wheat-flour bread has long been the most common sources of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the ARestaurants advertised to be specializing in generic Western cuisine in Asia tend to have menus containing a mixture of dishes mainly from France, the English-speaking world, and G Since the early 1990s dishes from Italy and Spain have become more prominent on these restaurants' Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from Asia to the Americas, Australia, Western Europe and Southern A In recent years, connoisseurs of Chinese cuisine have also sprouted in Eastern Europe and South A American Chinese cuisine and Canadian Chinese food are popular examples of local Local ingredients would be adopted while maintaining the style and preparation Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of There are eight main regional cuisines, or Eight Great TThere are also featured Buddhist and Muslim sub-cuisines within the greater Chinese cuisine, with an emphasis on vegetarian and halal-based diets In most dishes in Chinese cuisine, food is prepared in bite-sized pieces, ready for direct picking up and Traditionally, Chinese culture considered using knives and forks at the table barbaric due to fact that these implements are regarded as It was also considered ungracious to have guests work at cutting their own Fish are usually cooked and served whole (or chunked), with diners directly pulling pieces from the fish with chopsticks to eat, unlike in some other cuisines where they are first This is because it is desired for fish to be served as fresh as possible, and more importantly, whole fish culturally signifies wholeness of things as it has a proper beginning (head) with an end (tail) It is common in many restaurant settings for the server to use a pair of spoons to divide the fish into servings at the Chicken is another meat popular in Chinese While the chicken is cut into pieces, and similar to serving fish every single piece of the chicken is served including gizzards and head in order to signify In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their This is in contrast to western meals where it is customary to dole out individual servings of the dishes at the beginning of the Many non-Chinese are uncomfortable with allowing a person's individual utensils (which might have traces of saliva) to touch the communal plates; for this hygienic reason, additional serving spoons or chopsticks （ common/public/shared chopsticks) may be made In areas with increased Western influence, such as Hong Kong, diners are provided individually with a heavy metal spoon for this The food selected is often eaten together with some rice either in one bite or in
给你这些参考一下 如果可以请采纳The whole meal will be more enjoyable if you knows a little of the ancient traditions and beliefs that place the meal in a 5,000-year-old culinary As a visitor or guest in either a Chinese home or restaurant you will find that table manners are essential and the distinctive courtesies displayed will invariably add to the enjoyment of your meals and keep you in high spirits! Though customs and the kinds of food eaten vary according to region, it is most common for Chinese families to gather for three meals a An individual place setting for an everyday meal includes a bowl of Fan (rice), a pair of chopsticks, a flat-bottomed soup-spoon, and a Instead of a napkin, a hot towel is often provided at the start as well as the end of the meal for the diner to wipe his hands and The real difference is that in the West, you have your own plate of food, while in China all the dishes will put on the table for everyone’s The meat and vegetable dishes are laid out all at once in the center of the table, and the diners eat directly from the communal plates using their Soup is also eaten from the common Rather than for serving oneself a separate portion, the saucer is used for bones and shells or as a place to rest a bite taken from a communal plate when it is too large to eat all at It is perfectly acceptable to reach across the table to take a morsel from a far-away To facilitate access to all the dishes, Chinese dining tables are more likely to be square or round, rather than elongated like their western Maybe one of the things that will surprise a Western visitor most is that some of the Chinese hosts would like to put food into the plates of their Usually in formal dinners, there are always “public” chopsticks and spoons for this purpose, but some hosts may still use their own This is a token of genuine friendship and It is polite to eat the If you don’t like to eat it, please just leave the food in the Eating usually begins in order of seniority, with each diner taking the cue to start from his or her immediate In order to cool the soup a bit and to better diffuse the flavor in the mouth, soup is eaten by sipping from the spoon while breathing This method, of course, produces the slurping noise that is taboo in the W Rice, or Fan in Chinese, is the staple To eat Fan, a diner raises the bowl to her lips and pushes the grains into her mouth with This is the easiest way to eat it and shows proper The diner must finish the entire bowl of rice, otherwise it is considered bad manners -- a lack of respect for the labor required to produce People in China tend to over-order food, especially at banquets or get-togethers, for they will find it embarrassing if all the food is consumed or not
Dining Tool and habits（餐具以及习俗）Not same to the people living in western area, Chinese used to have their dinner together with all the family members, sitting around a table and each person will have one set of dining tool in front of them, including two bowls which one for rice and another for soup, one pairs of chopsticks and one plate for meat / They will share the food dishes which were made and put into the central of table, diners will only pick up the food from the dished which who want to He will pick it and places it into the small plate in front of There are 2 special habits, one is, Chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the The other one is, Chinese always have soup during or after （不同于西方,中国人在吃饭时是围坐在一张桌子边的,大家把菜肴放在桌子中间,夹取自己喜欢的另外,中国人吃饭时还有两个习惯,一是喜欢把碗拿起凑向嘴边,把饭扒到嘴里,一是会在饭中或者饭后喝汤）