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1、ChinaandFrance'sculinaryculturecomparisonTablewareInChina,peopleusuallyusechopsticksandspoonsforhavingtheirmeals.ChineseisusedtomakinguseofbowlstoholdricebecausericeisoneofthemostimportantfoodsinChinesedailylife.SobowlsareseeneveryhomesinChina.InFrench,peoplewouldliketousethreetoolsfor
2、eating:forks,knivesandspoons.Knivesareusedtocutoffthepork,beefandchickenwhichforksareusedtohave.Spoonsareusedtohavesoup.Asetofgooddishesisnecessaryindinnertime.AboutchopsticksAfteryearsoftryingandtimeofbaptism,chopsticksnotonlyfailedtobeeliminatedbyhistory,butmoreandmoreofemittingafrag
3、rantatmosphereremainedintact,andslowlyevolvedintoacombinationofpracticalandculturalformsexist. Today'schopstickshavebeeneatingnotonlyasatool,butrathertobecomeauniqueculturalforms,representsabreathofcivilization,appearedintheworldbecomeastudy,use,appreciation,gifts,collectioncombining
4、worksofart.KnifeandforktouseWesternutensilsaremainlyknives,forks,plates.Knifeandforkistherighttouseaknifeinhislefthandfork,cutintosmallpiecesoffoodandthenusetheforktosendforce.Cookingways~ChineseVSFranceChinesecookingmethodsaremainlystewbraiseandsteam.StewStewisacookingmethodwhichusewe
5、akfier.ItsOperationisverysimilartoBurning.ButStewusesweakfire,anditusuallyusesmoretime-aboutmorethanhalfanhour.Braisebraiselikeburning,too.But,Thedifferenceisthatthevegetablessoupismuchmoer.Themainmaterialsrequiresasoftrottenstew,usuallysaltyflavor.Braise’sacrobaticsis”usebigfirefirstt
6、henmakeitsmaller”.SteamSteammainlyusewatervaporasaBodyheat.Itusebigormiddlefiretoheatthefood.Thecommonlawisdrysteam,steamed,etc.Frenchcookingmethodsaremainlypan-fried,DeepfriedandBaked.pan-friedpan-friedisOneofthemostancientcookingmethod.Friedusedforfryingisnothinglessthanthethermalcon
7、ductivityoftwokindsofrawmaterials:oilorgrease.Oilderivedfromnaturalingredients,suchasoliveoil;fatfromanimalrawmaterials,suchastallow.Takethe"Swissporkchops"example.Itisconvenienttotaketwothickporkrow,withalayerofsteak,alayerofcheese,alayerofsmokedham,alayerofcheese,alayerofsteakinthe
