Although Americans immigrate to North China, they are really "foreigners", but they are still used to calling authentic Americans (that is, whites) "foreigners", "Americans" or "foreigners". After dinner, my friend was puzzled because he cooked a table of fish, ribs and braised shrimp, as if the guests were not interested in either. In retrospect, I have had several similar experiences. Whether visiting visitors or entertaining guests at home, I always buy roast duck, fried chicken or homemade jiaozi from Chinatown, and foreigners' appetite is far less enthusiastic than their thanks. In the following years, I ate, lived and worked with "foreigners", so I knew something about what Americans ate and didn't eat. Take the chicken, duck and fish above as an example. Originally, westerners are carnivores, and when faced with chicken, duck and fish, they are at arm's length because of the different ways of cutting and eating. Take chicken as an example. In the United States, whether sold in supermarkets or cooked in restaurants, chicken breasts, drumsticks and chicken wings are mostly classified. Look at the big chicken chops in McDonald's and the chicken breast and chicken legs in KFC. That's the basic classification and eating method of American chicken. And the whole chicken and duck roasted in Chinatown are good. Cut them into pieces and put them in a plate or box. Then the chicken legs, chicken breasts and chicken wings become small pieces of flesh and blood. When people in China eat, chopsticks, tongue and teeth cooperate with each other. First, they put all or part of it in their mouths with chopsticks, then they extracted its essence with their tongues and discarded its dross, so the fishbone of chicken bones was spit out from their mouths. Americans, on the other hand, either cut the meat with a knife and fork or chew one end of the bone with their hands, but rarely eat it before spitting it out. Therefore, whether it is a fish with thorns or a small piece of ribs of chickens and ducks, they are discouraged because they don't know how to start. Moreover, Americans don't like chicken skin duck skin, mainly because they think there is too much fat on it. So if you treat Americans to Beijing roast duck, you'd better enjoy the crispy duck skin yourself, and the other party won't mind. Animal viscera, pig's trotters, pig's ears, chicken feet and duck feet are not in the recipes of foreigners. Including preserved eggs (called preserved eggs in the south), foreigners also think that darkness should not be a meal on a plate. In addition, jiaozi, jiaozi for family gatherings, jiaozi for New Year in China, and jiaozi for many of our own national cultures. Foreigners' understanding of jiaozi is only four or six dishes in American Chinese food. If you spend time and energy inviting foreigners to eat jiaozi, he is a concept of four to six heads, not a dinner. Of course, if the dumpling skin is removed and turned into a big meatball, the nature will be different. I remember once inviting an American to dinner. He said he would go to one of the best China restaurants in Minneapolis. After taking a seat, I ordered fish-flavored shredded pork to serve. To tell the truth, it should be called carrot and potato chips fried meat. American kung pao chicken is also fried chicken with carrots and potatoes. Chatting during the dinner, I asked the restaurant owner and chef where they came from, and the answer was Laos. But Americans like it. It is considered as the best restaurant in China, Minneapolis. Americans' contact with Chinese food comes from this kind of Cantonese-style American Chinese food. So if you invite Americans to dinner and follow this general direction, the result will be smaller.