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
