毕业论文：研究中西方饮食文化的差异.doc

1、湖北省高等教育自学考试英语专业毕业论文研究中西方饮食文化的差异准考证号013511210578考生姓名指导老师2013年3月武汉大学外语学院制ASTUDYOFDIFFERENCESBETWEENCHINESEANDWESTERNFOODSUPERVISORMARCH2013论文摘要本文主要探讨了中西方饮食文化的差异。在这个复杂的世界文化，饮食文化在世界文化中起着十分重要的作用。中西方文化的差异带来了中西饮食文化的差异，不同的国家有自己不同的饮食文化特点。中国是一种农耕文化的陆地文化，而传统的西方文化是一种畜牧文化的海洋文化，两种不同的文化反映出人们生活方式的差异，其中饮食文化更是具有代表性的一

2、个方面。在不同的文化背景下，文化的差异都是显而易见的。但是，随着国际之间的交流与融合，中西饮食文化业将会在交流中共同发展，这对全世界范围内的文化交流将起到促进的作用。关键词差异；文化；饮食文化ABSTRACTTHISTHESISEXPLORESTHEDIFFERENCESBETWEENCHINESEANDWESTERNDIETARYCULTUREINTHECOMPLEXWORLDCULTURE,THEDIETARYCULTUREPLAYSANEXTREMELYIMPORTANTROLEINTHEWORLDCULTURETHEDIFFERENCESBETWEENCHINESEANDWESTERN

3、CULTURECREATEDTHEDIFFERENCESBETWEENCHINESEANDWESTERNDIETARYCULTUREDIFFERENTCOUNTRIESHAVETHEIROWNDIETARYCULTURALTRADITIONALCHINESECULTUREISAGRICULTURALCULTUREANDLANDCULTURE,WHILETRADITIONALWESTERNCULTUREISANIMALHUSBANDRYCULTUREANDOCEANCULTURETHESETWOKINDSOFCULTURESREFLECTDIVERSELIFESTYLESINWHICHFOODI

4、STHEMOSTREPRESENTATIVEASPECTINVARIOUSLYCULTURALCONTEXTS,WHETHERITISINCONCEPT,OBJECTS,KITCHENWARE,TABLEWARE,ORTABLEMANNERSTHESEDIFFERENCESAREOBVIOUSBUTASDEVELOPMENTOFTHECOMMUNICATIONANDINTEGRATIONOFTHEINTERNATIONAL,CHINESEANDWESTERNDIETARYCULTUREWILLBEDEVELOPEDINCOMMONCOMMUNICATIONTHISWILLPLAYASIGNIF

5、ICANTROLETOPROMOTETHECOMMUNICATIONOFCULTUREINTHEWORLDKEYWORDSDIFFERENCESCULTUREFOODDIETETICCULTURECONTENTSINTRODUCTION1CHAPTERONEDIETARYCONCEPT211CHINESEDIETARYCONCEPT212WESTERNDIETARYCONCEPT3CHAPTERTWOFOODANDDRINK421THEMAINOFMATERIALS422CONDIMENT623SIDEDISH724WINE8CHAPTERTHREETABLEMANNERS931THEDIFF

6、ERENCESBETWEENCHINESEANDWESTERNTABLEMANNERS932THECHARACTERISTICOFTABLEMANNERS10321THECHARACTERISTICOFTABLEMANNERSINCHINA10322THECHARACTERISTICOFTABLEMANNERSINTHEWEST11CHAPTERFOURKITCHENWAREANDTABLEWARE1241KITCHENWARE12411CHINESEKITCHENWARE12412WESTERNKITCHENWARE1442TABLEWARE15421CHINESETABLEWARE1642

7、2WESTERNTABLEWARE17CONCLUSION19WORKSCITED211ASTUDYOFDIFFERENCESBETWEENCHINESEANDWESTERNFOODINTRODUCTIONDIETISNOTONLYTHEPREMISEOFSOCIALDEVELOPMENT,BUTALSOTHEPARAMOUNTMATERIALBASEFORHUMANTOSURVIVEWITHGOODHEALTHCONDITIONINTHEEARLYSTAGEOFBARBARISM,LIKEOTHERANIMALS,LOOKINGFORFOODTOSURVIVEISJUSTTHEINSTINC

8、TFORHUMANBEINGSBUTWHENMANBEGANTOUSEFIRETOCOOKFOODANDTHEYENTEREDTHEAGEOFCIVILIZATION,ESPECIALLYTHETIMEOFCOOKINGWITHTHEPOTTERY,THEFOODBECAMETHECREATIONMADEBYTHEHUMANOWNWISDOMANDTHEIRTECHNOLOGYTHENTHEREISTHEESSENTIALDIFFERENCEINDIETBETWEENHUMANBEINGSANDANIMALSTHATTHEDIETHASITSCULTURALNATURETHUSTHEHISTO

9、RYOFHUMANDIETISTOBETHISKINDOFHISTORYTHATHUMANADAPTTONATURE,CONQUERANDREFORMNATURETOSURVIVEANDDEVELOPINTHENATURE,ANDTHEHUMANDIETARYCULTUREGRADUALLYCOMESINTOBEINGINTHECOURSEOFTHISPROGRESSASANIMPORTANTPARTOFHUMANCULTURE,THEDIETARYCULTUREHASAGENERALIZEDMEANINGANDANARROWEDMEANINGTHISTHESISDISCUSSTHEDIETA

10、RYCULTUREINTHISNARROWSENSEWHICHISTHETOTALOFMATERIALWEALTHANDSPIRITWEALTHCREATEDANDACCUMULATEDINTHELONGTERMPROGRESSOFFOODCONSUMPTION,ANDITISTHEKNOWLEDGEABOUTWHATTOEAT,HOWTOEATANDWHYTOEAT,INCLUDINGDIETARYOBJECT,DIETARYTABLEWAREANDSOONCHINAHASPROFOUNDCULTURALHERITAGEOFDIETARYCULTUREANDDIETPLAYAFOREMOST

11、ROLEINPEOPLESDAILYLIFESOTHATDIETARYCULTURETAKEAHUGEPROPORTIONINCHINESECULTUREFACINGTHEDIETARYCULTUREFROMOTHERCOUNTRIES,WESHOULDACCEPTORREJECTTHEMBASEDONOURSELVESCONDITIONWECANTONLYCHASEFORENJOYMENTINTASTE,BECAUSEITISHARMFULTOOURPHYSICALHEALTHIFWEEATTOOMUCHFOREIGNFOODWHICHISBELONGTOTHEHIGHCALORIESFOO

12、DHOWEVER,ITISOBVIOUSTHATWESHOULDNTAIMLESSLYREJECTALLTHENEWOBJECTSUNDERTHEINFLUENCEOFENTERINGTHEWTOANDGLOBALIZATION,THEINTERNATIONALCONNECTIONHASBECOMECLOSERANDCLOSERSOTHATTHECOLLISIONANDFUSIONINTHEDIETARYCULTUREALWAYSHAPPENBETWEENCHINESEANDWESTERNERSGRANTED,ITTAKESALONGTIMEFORTWODIFFERENTCULTURESTOM

13、ERGEANDCOEXISTANDTHEREMUSTBEANASPECTTHATBOTHSIDESCANTADAPTTOEACHOTHERIFTHISPHENOMENONOCCURS,WE2SHOULDTRYOURBESTTOUNDERSTAND,RESPECTANDTOLERATEANOTHERCULTUREINRIGHTMANNERTHEDIFFERENCEOFDIETARYCULTUREBETWEENCHINESEANDWESTERNERSWILLAROUSECULTUREMISUNDERSTANDINGINCERTAINEXTENTFOREXAMPLE,MANYCHINESETHINK

14、THATHAMBURGER,KFCANDMCDONALDSARETHETYPICALFOODINAMERICANBUTITISNOTTHEFACTTHEFACTISAMERICANFOODISVERYCOMPLEXTHEREFORE,INTHISTHESIS,WEDISCUSSTHEDIFFERENCEOFDIETARYCULTUREBETWEENCHINESEANDWESTERNERSFROMDIETARYCONCEPT,DIETARYOBJECT,COOKINGUTENSIL,DIETARYTABLEWAREANDTABLEMANNERSTHROUGHTHESTUDY,ITISBENEFI

15、CIALFORBOTHSIDESTOSTRENGTHENTHECOMMUNICATIONINCULTURE,ANDMOREABLETOELIMINATETHEOBSTACLESANDMISUNDERSTANDINGWHENTWONATIONSARECOMMUNICATING,SOTHATPEOPLECANHAVEINDEPTHUNDERSTANDINGABOUTTHEDIETARYCULTUREFROMCHINAANDWESTERNCOUNTRIESTOSTUDYBOTHPARTIESDIETARYCULTUREDIFFERENCEFROMVARIOUSASPECTS,ITCANNOTONLY

16、HELPUSTOSTRENGTHENTHEAWARENESSANDADAPTIONINTHECULTURECOMMUNICATION,BUTALSOCANENHANCEOURUNDERSTANDING,TOLERATEANDACCEPTTHEFOREIGNCULTURETHENTHISMAKESCHINESEANDWESTERNDIETARYCULTURECANMUTUALLYDEVELOPANDFUSEINCOMMUNICATION,WHICHITPLAYSAREMARKABLEROLEINBOOSTINGTHEDEVELOPMENTOFCULTUREINTHEWHOLEWORLD赵,200

17、61CHAPTERONEDIETARYCONCEPT11CHINESEDIETARYCONCEPTINCHINESEDIETARYCULTURE,PEOPLEPLAYMOREATTENTIONTOPURSUINGTHETASTETHANTOEMPHASIZINGTHENUTRITIONTHEYCONSIDERTHATTHENUTRITIONISLESSIMPORTANTIFTHEFOODISDELICIOUSANDGOODLOOKINGENOUGHTHEREASONWHYTHEREISAUNIQUEDIETARYCULTURETHATEATINGISONTOPOFTHELISTINCHINES

18、ENATIONISTHATPRODUCTIVITYHASBEENALWAYSUNDERTHEAVERAGELEVELFORTHOUSANDSOFYEARSANDPEOPLEHAVENOTENOUGHFOODTOEATPEOPLEOFTENSAYTHETASTEISTHEMOSTIMPORTANTINTHEWHOLEOFCOLOR,AROMAANDTASTEINADDITION,THEKEYOFSPECIALCHARMINCHINESEDIETISNOTHINGBUTITSTASTECHINESETHINKALOTOFARTANDSENSIBILITY,SOTHEPURSUITOFDELICIO

19、USTASTEISALWAYSTHEHIGHESTMEANINGINDIETARYHOWEVER,APARTOFTHENUTRITIONMAYLACKIN3PURSUINGTHEDELICIOUSNESSINCHINESEDIETTHESHAPEOFTHEFOODISTHEEXTERNALTHINGWHILETHETASTEISTHEINTERNALTHINGEMPHASIZINGTHEINNERANDNOTDECORATINGPAINSTAKINGLYTHEEXTERNAL,OREMPHASIZINGTHETASTERATHERTHANSHOWINGOFFTHEFORMOFTHEDISHES

20、,ISTHEPARAMOUNTEXPRESSIONINCHINESEDIETARYCONCEPTBUTITDOESNOTTAKEANYCOUNTOFTHECOLLOCATIONOFNUTRITIONTHEMEDICATEDFOODAPPEAREDINTHETANGDYNASTYANDNOWTHEREISAFORMULATIONTHAT“DIETTHERAPYISBETTERTHANMEDICALTREATMENTS”,WHICHALLREFLECTTHATCHINESEPAYATTENTIONTOTHECOLLOCATIONINDIETARYNUTRITIONSINCEANCIENTTIMES

21、HOWEVER,THETRADITIONALNUTRITIONTHEORYONLYHASAVAGUECONCEPTWITHOUTSPECIFICDATAANALYSISASWESTERNERSTOFIGUREOUTWHATKINDOFFOODISGOODFORHEALTHWITHNUTRITIONCHINESEPEOPLEARETHINKINGHIGHLYOFEATBREADISTHESTAFFOFLIFE,THISOLDADAGEEXPLAINEDTHATWESEEEATINGASIMPORTANTASDAYSBECAUSEOURNATIONALFORTHOUSANDSOFYEARSAREI

22、NTHELOWLEVELOFPRODUCTIVITY,PEOPLEALWAYSDONOTHAVEENOUGHTOEAT,SOTHEYWOULDHAVEAUNIQUEFOODCULTURETHATEATINGISVERYIMPORTANTITHINKTHISISPROBABLYFROMASURVIVALTONEEDSLIXIAOHONGPOINTEDOUTIFACULTUREPUTATEASPRIMARY,SOITWILLAPPEARTWOPHENOMENAONONEHANDWILLPUTTHEFOODFUNCTIONTOACME,NOTONLYSURVIVE,BUTALSOUSEITTOMAI

23、NTAINHEALTHY,THISISALSOTHECULTUREBASISTHATDIETCURESMORETHANTHEDOCTORSONTHEOTHERHAND,THEEXCESSIVEATTENTIONTOEAT,ITCANMAKETHEPERSONPRAISEHIGHLYOFDELICIOUSPURSUIT李,20103312WESTERNDIETARYCONCEPTINWESTERNDIETARYCULTURE,EATINGLIKEABIOLOGICALMACHINEADDFUEL,ESPECIALLYABOUTTHEFOODSNUTRITIONCOMPOSITION,PROTEI

24、N,FAT,CARBOHYDRATES,VITAMINSANDALLKINDSOFINORGANICELEMENTCONTENT党,201010,PEOPLEPLAYMOREATTENTIONTOPURSUINGTHENUTRITIONTHANTOEMPHASIZINGTHECOLOR,AROMAANDTASTETHEWESTERNDIETISAKINDOFRATIONALDIETSOTHATTHEYDEVOTEPARTICULARCARETOTHENUTRITIONANDCOLLOCATIONTHEYTREATDIETARYASASCIENCEWITHAREALISTICATTITUDETO

25、LAYSTRESSONDIETARYNUTRITIONANDASARESULT,THEPURSUITOFNUTRITIONBECOMESTHEHIGHESTMEANINGINDIETTHECORESTANDARDINEVALUATINGFOODINWESTERNERSISWHETHERITISREASONABLEINDIETARYNUTRITIONANDWHETHERITACCORDWITHTHESCIENTIFICDEMANDWESTERNERSOFTENTHINKTHATFOODISJUSTAMEANSOFSURVIVALSOTHATTHEYPAYMOREATTENTIONTODIETAR

26、Y4NUTRITIONANDSUPPLYCONDITIONOFENERGYANDTHEYSELDOMCONNECTDIETARYWITHSPIRITUALENJOYMENT,WHICHREFLECTSASTRONGPRACTICABILITYANDUTILITARIANFORWESTERNERS,THEONLYTHINGTHEYCAREISNOTWHATTHEFOODCOLOR,AROMA,TASTEANDSHAPEIS,ISTHENUTRITIONMUSTBEGUARANTEEDTHENTHEYSPENDTIMEONPAYINGATTENTIONTOHOWMANYCALORIE,VITAMI

27、N,PROTEIN,ETCSHOULDBEABSORBEDADAYWITHNEGLECTOFCOLOR,AROMAANDTASTEEVENIFTHETASTEMAYBETHESAME,EVENCOMPAREDWITHCHINESEFOOD,ORASDULLASCARDBOARD,BUTTHESENSEPUSHTHEMTOEATBECAUSEITISNUTRITIVEFORANOTHERWORD,ITJUSTLIKEREFUELSTHEMACHINEASTOWESTERNERS,THETASTEISTHESECONDARYIFHEATINGUPTHEFOODWILLCAUSETHELOSSOFN

28、UTRITION,THEYPREFERTOEATTHEHALFBAKED,EVENRAWFOODTHEREFORE,THEWESTERNDIETARYCANBESUMMARIZEDWITHCONVENIENCEANDPRACTICABILITYTHEREISACASEINPOINTTHATANUTRITIVEBREAKFASTCANBESIMPLYMADEOFACOMBINATIONOFSOMEBREAD,JAM,CHEESE,BUTTERANDFRESHVEGETABLESCHAPTERTWOFOODANDDRINK21THEMAINOFMATERIALSTHECHINESEDIETARYC

29、ULTUREMAINLYORIGINATESFROMFARMINGCULTURE,WHICHDECIDESTHECHINESEDIETARYSTRUCTURETHATTAKESCROPSASTHEPRINCIPALTHINGANDMEATASTHEAUXILIARYTHINGWHATSMORE,THEREISAPLENTYOFPRODUCTIONANDALOTOFSPECIESINGRAINCROPBECAUSEOFTHEVASTFIELDS,FERTILESOILANDSUPERIORTECHNOLOGYINPLANTINGONTHECONTRARY,ANIMALBREEDINGISRARE

30、INCHINASOMUCHSOTHATITISVERYCOMMONFORPEOPLETOEATTHEGRAINCHINESEDIETARYSTRUCTUREISBASEDONVEGETABLEFOOD,INCLUDINGGRAIN,BEAN,GREENS,FRUITASWELLASCEREALINFACT,INTHECHINESEDISHES,VEGETARIANDISHESARETHEMOSTCOMMONFOODONLYINHOLIDAYSORATTHEHIGHERLIVINGSTANDARDSDOTHEYHAVETHEMEATITISAVERYDISTINCTLINEBETWEENMAIN

31、FOODANDSUBSIDIARYFOODTHEMAINFOODISTHEFIVECEREALANDTHESUBSIDIARYFOODISVEGETABLEWITHALITTLEMEATTHEREFORE,WHENCHINESEPREPARETHEDIET,YOUCANSEEMOSTDISHESAREVEGETABLESANDAFEWAREMEATWHATSMORE,RICEANDNOODLESARETHEPRINCIPLEFOODTEAANDWINEARETHEMAINDRINKINGINTHEIRLIFE5CHINAISKNOWNFORVASTFIELDSANDVARIOUSGEOGRAP

32、HICALENVIRONMENTSWITHALONGHISTORYANDANABUNDANTPRODUCTIONASWELLASSPECIESOFPLANTSANDANIMALS,WHICHOFFERTHESUFFICIENTRESOURCESOFPRODUCTSTOTHEFORMATIONOFCHINESEDIETARYCULTURECHINESESTAPLEFOODISBASEDONRICEANDWHEATONTHESIDE,MILLET,CORN,BUCKWHEAT,POTATOANDSWEETPOTATOAREALSOTHEMAINFOODPEOPLEUSUALEATSOTHEYTAK

33、EATINYPLACEINTHEDIETARYCULTUREEXCEPTFORTHERICENOODLES,THEREARESTILLKINDSOFFOODCANBESUPPLIEDFORPEOPLETOMAKETHEIRLIFEMORECOLORFUL,INCLUDINGTHEOTHERKINDSOFPASTA,STEAMEDBUN,DEEPFIREDDOUGHSTICKS,VARIOUSPORRIDGE,COOKIEANDEVERCHANGINGSNACKSINTHECHINESELONGHISTORY,THEDISTRIBUTIONOF“SOUTHRICEANDNORTHWHEAT”HA

34、SFORMEDTHISSITUATIONTHATTHEMAINRAWMATERIALSARERICEANDWHEATINCHINESESTAPLEFOODMOSTCHINESEPEOPLEPREFERTOTAKEVEGETARIANDIETASTHEPRINCIPLETHINGACCORDINGTOASTUDYOFWESTERNBOTANIST,THEREAREMORETHAN600SPECIESOFVEGETABLESINCHINAITISSIXTIMESMORETHANTHEWESTINFACT,INTHECHINESEDISHES,VEGETARIANDISHESARECONSIDERE

35、DASTHECOMMONFOOD,ANDONLYINHOLIDAYSORATTHEHIGHERLIVINGSTANDARDS,THEMEATCANBEAPARTOFTHEUSUALDIETTHEWESTERNDIETARYCULTUREMAINLYORIGINATESFROMREARLIVESTOCKCULTURE,WHICHDECIDESTHEWESTERNDIETARYSTRUCTURETHATTAKESMEATANDDAIRYPRODUCTSASTHEPRINCIPALTHINGSANDVEGETARIANDISHESASTHEAUXILIARYTHINGACCORDINGTOTHEWE

36、ATHER,ITISNOTSUITABLEFORWESTERNCOUNTRIESTOPLANTTHECROPSOTHATTHEYGIVEPRIORITYTOANIMALHUSBANDRYANDGIVESECONDPLACETOAGRICULTUREINADDITION,ANOTHERFACTORTOGIVEFIRSTPLACETOANIMALISTHATTHETECHNOLOGYISQUITEHIGHINTHEANIMALCULTIVATIONASARESULT,THEREAREALOTOFKINDSOFANIMALSANDAHUGEPRODUCTIONOFMEATINWESTERNCOUNT

37、RIESTHEMAINAGRICULTUREPRODUCTSAREWHEAT,CORN,ANDGRAPEANDSOONINTHEWESTERNDIETARYSTRUCTURE,THEMEATALSOTAKESUPTHEEXCESSIVEPLACEINTHEDISHESTHEYAREMAINLYBEEF,CHICKEN,PORK,MUTTONASWELLASFISHITISOBVIOUSTHATWHATTHEYUSUALLYEATISPROVIDEDWITHA“THREEHIGH”CHARACTERISTICTHATISHIGHPROTEIN,HIGHFATANDHIGHCALORIETHERE

38、FORE,MEATHASOCCUPIEDANDWILLALWAYSOCCUPYTHEREMARKABLEHIGHPROPORTIONINWESTERNDIETARYALTHOUGHTHEPROPORTIONOFPLANTINGHASINCREASEDINRECENTYEARS,THEPROPORTIONOFMEATINDIETARYSTRUCTUREISALWAYSHIGHERINTHEWESTERNTHANINCHINESETHEREFORE,WHENWESTERNERSPREPARETHEDIET,6YOUCANSEEMOSTDISHESAREMEATANDAFEWAREVEGETABLE

39、SWHATSMORE,BREADANDMEATARETHEPRINCIPLEFOODCOFFEE,WINEANDMILKARETHEMAINDRINKINGINTHEIRLIFEINTHEWESTERNSTYLEFOOD,THEREISNODOUBTTHATMEATISTHEREPRESENTATIVEINRAWMATERIALSINCETHEANCIENTAGE,THEWESTERNERSHAVEGIVENTHEFIRSTPLACETOMEATASTHEDISHTHEYDEVOTEPARTICULARCARETOTHETASTEOFDIFFERENTKINDSOFMEATANDTHECHAR

40、ACTERISTICOFDIVERSEPARTSOFMEATTHATISTOSAY,NOMATTERWHATMETHODCANBEABLETOBEUSEDTOPROCESS,THEYALWAYSHOPETHATTHEYCANBRINGTHEAROMAINTOFULLPLAYFROMEVERYKINDOFMEATANYVARIETYOFCHEESETHATISWORSHIPEDBYWESTERNERSISTHENECESSARYTHINGSHOULDBEAPPEAREDONTHETABLEONTHECONTRARY,FORMOSTCUSTOMERSINCHINA,THEYDONOTTHINKTH

41、ATTHEYCANTAKEINBECAUSETHEPECULIARSMELLISTOOSTRANGETOGETUSEDTO22CONDIMENTTHECONDIMENTISALSODIFFERENTBETWEENTHECHINESEANDWESTERNERSINCOOKINGDISHESINCHINA,THETASTEPLAYSAPARTASTHESOULINTHEDISHSOTHATTHEREARESEVENMAINKINDSOFTASTEINTHECHINESEDIET,INCLUDINGSOUR,SWEET,BITTER,SALT,PEPPERY,FRESHANDOBSCURETHEPU

42、RPOSEOFCONDIMENTISTOEXERTAPOSITIVEEFFECTONREACHINGTHEEXCELLENTFUSIONFROMSOMESEASONING,WHICHHASTHEABILITYTOADDAROMAWITHOUTWEIRDSMELLASWELLASTHESMELLFROMFRESHMEATORFISHWHATSMORE,ITCANAMELIORATETHECOLOROFTHEDISHESWHICHCANDRAWTHEIRATTENTIONTOHAVEATRYTHEYUSUALLYCHOOSETHEGINGER,SCALLION,GARLIC,SOYSAUCE,VI

43、NEGARANDMONOSODIUMGLUTAMATETOBETHEIRCONDIMENTSINCOMMONUSEBUTSOMETIMES,THEYWILLUSEGRAINWINETOSEASONTHEWESTERNSTYLEFOODISALMOSTTHEMEAT,WHICHISALWAYSPROCESSEDINTOAPIECEOFMASSIVEONETHUSTHEREISABIGPROBLEMINTHECONDIMENTTHATITISDIFFICULTTOSATURATETHEMASSIVEPIECEWITHCONDIMENTUSEDINCHINAINORDERTOSOLVETHISPRO

44、BLEM,THEYMAKEUPWITHTWOMETHODSTHATTHEYADOPTTOCOOKSAUCEWITHOUTANYTHINGANDTHEYHAVETHEENTREEWITHSAUCESINCETHEN,THEYHAVEFORMEDASPECIALWAYINCONDIMENTINWESTERNSTYLEDISHBASEDONTHEFIVEUSEDFOUNDATIONOFSWEET,SOUR,BITTER,SALTANDPEPPERYINTHEWEST,THEYPREFERTOSUCHEFFECTTHATCANMAKETHEMFEELADEEPDELICIOUSWITHAPPETITE

45、THEYUSUALLYCHOOSETHECREAM,BUTTER,SAUCE,7LEMON,ONION,CELERYANDBAYLEAVESTOBETHEIRCONDIMENTSINCOMMONUSEINADDITION,SPICEANDWINEARETHETWOIMPORTANTFACTORSINCOOKINGBECAUSEBOTHVANILLAANDSPICEHAVETHESPECIALSMELL,THEYEXERTANINDISPENSABLEEFFECTONTHEAROMAOFTHEIRDISHESFORINSTANCE,WHENTHEYCOOKTHEVEGETABLESOUP、SPA

46、GHETTIANDSAUCE、STUFFED、SALAD,THEYALWAYSUSEDAKINDOFMIXEDSPICE,WHICHAREUSEDTOMIXTOGETHERWITHTHEMARJORAMANDOREGANOINADDITION,THYMEISALSOTHEMAINSPICEFORTHEMTOADDINTOTHESOUP,VENISONANDBARBECUEWHILESAGEISMAINLYUSEDINTHEDISHESMADEWITHPORKINTHEIRDAILYLIFE哈里斯,200117723SIDEDISHTHESIDEDISHALSOPLAYSASIGNIFICANT

47、PARTINTHECHINESEDIETARYSTRUCTURETHESIDEDISHINDICATESTHATTHEYARETHECOMBINATIONFORRAWMATERIALINONEDISH,INCLUDINGCOLDDISHANDHOTDISH,ORTHECOMBINATIONFORALLTHEDISHESSHOWEDUPONTHETABLETHELATTERONEDEVELOPSBASEDONTHEFORMERONEANDTHEREISNODENYINGTHATTHEHIGHESTFORMISBELONGINGTOTHELATTERONENOWWETAKESIDEDISHOFHO

48、TDISHASANEXAMPLETOMAKEACOMPARETHESIDEDISHOFHOTDISHISREQUIREDWITHTHEQUALITYOFDISHINCHINAITSHOULDCOORDINATEAPPROPRIATELYWITHONEORSEVERALKINDSOFRAWMATERIALSWHICHHAVEBEENPROCESSEDTOTHESHAPETHEYNEEDTHENACOMPLETEDISHCOMESINTOBEINGASACHEFFORSIDEDISH,HEMUSTNOTONLYBEPROFICIENTINTHESKILLOFCUTTINGUP,BUTALSOBEF

49、AMILIARWITHTHESHAPEOFTHEFINISHEDPRODUCTBESIDES,ITISAWFULLYESSENTIALFORTHECHEFTOBEACQUAINTEDWITHTHECOOKINGMETHODFORTHEREASONTHATTHERAWMATERIALWILLHAVESOMECHANGESDURINGTHECOOKINGINADDITION,THEFUNDAMENTALRULESOFTHECOLLOCATIONAREVERYCRUCIALINTHEDISH,SUCHAS,THECOLLOCATIONOFCOLOR,THECOLLOCATIONOFSHAPE,THECOLLOCATIONOFAROMA,THECOLLOCATIONOFTASTEANDTHECOLLOCATIONOFNUTRITIONANDSOONANDALLOFTHESECOLLOCATIONSPREFERTOCONCENTRATEONREFLECTINGTHECOLLOCATIONOFMEATANDVEGETABLESINOTHERWORDS,ITISTHECOLLOCATIONOFANIMALMATERIALANDVEGETARIANMATERIALTHECHINESEMAKEPLANTASTHEMAINDISH,ANDHASALOTOFCONTACTWITHT