盤點中西飲食文化中的10大不同之處

You may have had Chinese food in Chinese restaurants in your country. Have you noticed some differences between Chinese eating and Western eating? Besides chopsticks vs. knives and forks, there are more differences that you may not know...

你可能在你國家的中餐館裏吃過中餐，但你注意到中西飲食之間有什麼不同嗎？除了筷子和刀叉之外，還有很多你可能不知道的區別。

ese usually eat communally and share their dishes with others. Westerners usually enjoy individual servings.

1.中國人通常是“圍而食之”、一道菜大家一起吃。但是西方人一般是自己吃自己盤子裏的東西。

ese cooks chop everything into bite size pieces, thus people don't need knives to cut it, and just pick up their food with chopsticks. Westerners cook food in big pieces and serve it with knives and forks for cutting it up.

2.中國廚師一般會把所有食材都切成恰好一口能吃下的大小，這樣人們用餐時就不需要用刀來切了，可以直接用筷子夾起食物就吃。而西方人往往用整塊的食材直接烹調，吃的時候用刀切成小塊。

ese usually don't remove bones, and just cut them and the meat into pieces. They cook fish whole. Westerners usually eat filleted fish, and meat with whole bones, or no bones.

3.中國人通常不會給食材去骨，直接連骨帶肉切成塊。中國人會把整條魚直接做成菜。而西方人卻通常只吃魚排，以及只有大骨或者乾脆沒骨頭的魚肉。

ese always cook vegetables — frying, stewing, boiling, and steaming — sometimes with soy sauce, ginger, and garlic. Western salads, or just boiling vegetables in water, are virtually unknown in China.

4.中國人做素菜時，無論是煎炒烹炸，會放入醬油、生薑、大蒜等作料。而西方人卻總是把蔬菜做成沙拉，或者只用白水煮一煮就可以吃了，這在中國簡直聞所未聞。

edients: Chinese cuisine uses many ingredients rarely seen in Western cuisine, like winter melons and yams, tree fungi and lotus pods, frogs and dogs, feet, tongues, ears, and all manner of internal organs, etc.

5.食材。中國菜許多食材幾乎都從不出現在西方菜餚中，例如冬瓜、山藥、木耳、蓮藕、蛙肉和狗肉，還有動物的腳、舌、耳和所有內臟器官。

g spices: Chinese cooks like to add fresh/dried spices when cooking, like ginger, spring onion, mint, pepper, garlic, chilies, etc. Western cooks usually use processed spices like pepper powder, ketchup, etc.

6.香料的使用。中國大廚做菜時喜歡加入新鮮的和乾的香料，例如生薑、蔥、薄荷、胡椒、大蒜、辣椒等等。而西方人一般使用的是胡椒粉和番茄醬等經過處理的調料。

oning bottles: You usually won't find any salt, pepper, tomato sauce, or mustard on the table in a Chinese restaurant. But if you have breakfast at a dumpling and steamed bun shop, you can enhance the flavor with soy sauce or vinegar from a bottle poured into a dipping dish.

7.調味瓶。你通常不會在一家中餐館的飯桌上找到鹽、胡椒、番茄醬或芥末的瓶子。但是如果你在一家餃子店或者包子店吃早餐，你可以憑喜好往蘸碟里加醬油或醋。

erts: Sweet desserts are served after Western dinners, while Chinese have fresh fruit or tea for dessert.

8.甜點。吃完西餐後一般會上一份甜點，而中國人則是吃點兒新鮮水果或者喝杯茶。

d tables vs. square tables: Chinese traditionally eat at round tables, particularly family meals, as it's convenient to share dishes with others. Roundness symbolizes unity in China. Westerners eat at square tables, which is more convenient for individual meals, with long tables for bigger groups.

9.圓桌對方桌。傳統上來說，中國人吃飯用的是圓桌，尤其是當家庭聚會時，因爲這很方便和其他人分享美食。在中國“圓”象徵着“團圓”。而西方人一般用方形餐桌吃飯，這更加方便個人用餐，吃飯人數很多時，他們還會使用長條形餐桌。

ing methods: Where Westerners limit themselves to boiling, frying, roasting, and baking usually, Chinese use more methods of cooking, like steaming, stewing, sautéing, braising, and quick-frying with a wok. Chinese usually use animal/peanut oil to fry food; Westerners use more butter, sunflower oil, and olive oil.

10.烹飪方法。西方人的烹調方法一般就煮、炸、烤和烘焙四種，而中國人的做菜手藝就多種多樣了，包括蒸、燉、煎、燜和爆炒等。中國人做菜一般用動物油或花生油；而西方人用的則是黃油、葵花籽油和橄欖油。