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2.ThemajordifferencesofeatingculturebetweentheWestandChinaa.TheuseoftablewareAsweallknow,chopsticksisourtraditionaltableware.Weusechopsticksandspoonmostlyandcups,plates,bowlsandsaucersareessential.Thewesternuseknifeandfork.toeat..Theirknifescanbedividedintoconsumptionknife,meatknife,frietknife,butterknife,fishknifeandsoon.Thealsohavemanykindsofforkslikeconsumptionfork,fishfork,andlobsterfork.b.ThewaytocookChinahasveryrichkindofcookingmethods,suchasbraising,quickboiling,scaling,stewing,gradualsimmering,slowredcooking,steaming,decoctionandsoon,uptomorethanthirtykinds.Besides,thedishescookedwiththesemethodsarenumerous.ThatiswhyChinesefeelitisveryinterestingtocook,whiletheWesternersemphasizetoomuchonscientificdietandthecollocationofnutrition.Theycookaccordingtoscientificdisciplinesallthetime,whichismechanizedandmonotonous,thereforewithoutanyjoy.c.TheorderofsavingdishesInaChinesebanquetcolddishesarethefirstserved,nextthehotdishesandthemaincoursecomewiththefollowingofsoup,thenfollowsthemainfoodordesserts.Fruitsoftencomethelast.Inawesternbanquettheservingorderisdifferent.ThefirstcourseofWesterndinnerisappetizer.Appetizershavespecificflavors,mainlysaltyorsour.Theyarefewinamountbuthighinqualities.DifferentfromChinesedinners,thesecondcourseofWesterndinnerissoup.Westernsoupcanbedividedintofourkinds,clearsoup,creamsoup,vegetablesoupandcoolsoupwhichcanbedividedintomorekinds.ThethirdcourseofaWesterndinnerisnon-stabledish.Usually,aquaticproducts,eggs,breadiscallednon-stabledish.ThefourthcourseofWesterndinneristhemaincourse,whichcontainsmeatandbirdspecies.ThefifthcourseofWesterndinnerisdishesmadeofvegetables.Westernersofteneatrawvegetables,sovegetablesareoftenmadeintosalad.ThesixcourseofWesterndinnerisdessert,suchaspudding,pancakes,icecream,cheeseandfruits.Thelastcoursecontainsbeverage,coffeeortea.