1. Diet concept, taste and nutrition

Due to the differences between Chinese and western philosophies, westerners attach importance to science in diet, that is, emphasize nutrition. Therefore, western diet takes nutrition as the highest criterion, and eating is like fueling a biological machine, paying special attention to the nutritional components of food, whether the contents of protein, fat, carbohydrates, vitamins and various inorganic elements are properly matched, whether the heat supply is just right, whether these nutritional components can be fully absorbed by consumers, and whether there are other side effects. These problems are put forward by the university in cooking, and the color, aroma and taste of dishes are second-class requirements. Even France, the leading food country in the west, although its food culture is similar to ours in many aspects, in terms of nutrition, the two sides have already pulled away.

China's cooking technique "Harmony of Five Flavors" aims at the pursuit of delicacy. In the process of processing, hot frying and long-term slow fire attack will destroy the nutritional components of dishes. Although French cooking also pursues delicacy, it also does not forget the premise of "nutrition". They don't want to give up nutrition and pursue delicious food. Especially in the 1960s, modern cooking thought especially emphasized health preservation and weight loss, thus pursuing lightness and less oil, emphasizing the use of fresh raw materials, and emphasizing the preservation of original nutrients and original flavor in the cooking process, so vegetables were basically eaten raw. Therefore, it is common for western diets to attach importance to nutrition.

In all fairness, talking about nutrition also touches the biggest weakness of China's diet. Although we pay attention to diet therapy, food supplement and food supplement, and pay attention to keeping fit through diet, our cooking takes the pursuit of delicacy as the primary requirement, which leads to the loss of many nutrients during processing. In recent years, chefs from China have participated in the world cooking competition, and the nutritional components of a dish have been clearly listed, but we can't produce this material. After being asked questions, I was dumbfounded, confused and suffered a big loss!

We have always regarded the pursuit of food as the primary purpose of eating. There is a folk proverb: "Food is the first priority for the people, and taste is the first priority for food". Although people always say "good color, smell and taste" when praising food, it is because our sensory organs "eyes, nose and mouth" are arranged in this order. People's inner feelings about "color, fragrance and taste" have always been "taste". Western cooking pays attention to nutrition and ignores taste, at least not to enjoy taste as the primary purpose. They eat cold drinks and ice cubes in iced wine. Once the taste nerves all over the surface of the tongue are chilled, they lose their taste sensitivity greatly and gradually become unable to distinguish taste. Bloody steak, big white fish, big white meat, raw vegetables, boiled beans and potatoes, although they have "taste", do not enter the "Tao", which all reflect the westerners' neglect of taste. Their refusal to use monosodium glutamate is enough to prove that this generation belongs to people who don't know the taste, and they are not guests who know the taste!

Based on the emphasis on nutrition, westerners eat more vegetables, not only tomatoes, cucumbers and lettuce, but also cabbages, onions and broccoli. So their "salad" is like a plate of rabbit feed, which makes it difficult for us to accept. Modern China people also talk about nutrition and health care, knowing that once vegetables are heated, vitamins will be destroyed, so they advocate frying with strong fire. Although this also reduces the content of vitamins, it will not be completely lost, but it is much more delicious than rabbit feed. Therefore, modern cooking in China aims at the best balance between nutrition and taste, which of course belongs to the "golden mean".

Western cooking pays attention to nutrition and ignores taste, at least not to enjoy taste as the primary purpose. They eat cold drinks and ice cubes in iced wine. Once the taste nerves all over the surface of the tongue are chilled, they lose their taste sensitivity greatly and gradually become unable to distinguish taste. Bloody steak, big white fish, big white meat, raw vegetables, boiled beans and potatoes, although they have "taste", do not enter the "Tao", which all reflect the westerners' neglect of taste. Their refusal to use monosodium glutamate is enough to prove that this generation belongs to people who don't know the taste, and they are not guests who know the taste!

3. Dining methods and tableware

The way to eat. In China, no matter what kind of banquet, everyone sits around and enjoys a seat. Food is placed in the middle of the table, which is not only the object enjoyed by a table, but also the medium for everyone to exchange feelings. At the dinner table, China people like to toast each other, take food and raise glasses, which is very harmonious and interesting. In the west, things are different. When they get together to eat or entertain guests, they are not as enthusiastic as China people, and their guests and hosts are not so polite. Westerners pay more attention to individual independence, eat their own food, and have no interest in chatting and having fun in China. Chinese food is rich and varied, usually 8 or 10 or 12 dishes. There are many varieties, from main course to soup, to dessert, to fruit, and the order is also very particular. Westerners feed on cattle, sheep and pork chops. In terms of tableware, the difference is even more obvious. As we all know, China people, including some Asian yellow people, eat with chopsticks, spoons and bowls. Westerners, on the other hand, put food on a plate and eat it immediately with a knife and fork, while drinking soup with a special spoon. Chopsticks and knives and forks are the two most representative tableware in the East and the West. Chopsticks and knives and forks have influenced the different lifestyles of the East and the West, representing two different kinds of wisdom.

4. Dining etiquette:

In terms of etiquette, China and the West are even more different. In modern China, in the process of eating, you can't just eat by yourself. If you eat with others, you must check your hands. Don't put the extra rice back into the pot, don't monopolize the food, and don't fan the hot rice. After eating, the guests should get up and clean up the dishes on the table and give them to the host. The host will get up and tell the guests not to work, and then the guests will sit down. In western banquets, the host usually takes food for the guests only once, and the rest is eaten by the guests themselves. If guests don't want it, it's not convenient to force others to eat it, and don't persuade guests to take food frequently. Don't make any noise when eating, but guests should pay attention to the food prepared by the host. If you talk to people, you can only talk to your neighbors, not to people far away.