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,peopleusuallyusechopsticksandspoonsforhavingtheirmeals.ChineseisusedtomakinguseofbowlstoholdricebecausericeisoneofthemostimportantfoodsinChinesedailylife.SobowlsareseeneveryhomesinChina.,peoplewouldliketousethreetoolsforeating:forks,knivesandspoons.Knivesareusedtocutoffthepork,beefandchickenwhichforksareusedtohave.Spoonsareusedtohavesoup.Asetofgooddishesisnecessaryindinnertime.Afteryearsoftryingandtimeofbaptism,chopsticksnotonlyfailedtobeeliminatedbyhistory,butmoreandmoreofemittingafragrantatmosphereremainedintact,andslowlyevolvedintoacombinationofpracticalandculturalformsexist.Today'schopstickshavebeeneatingnotonlyasatool,butrathertobecomeauniqueculturalforms,representsabreathofcivilization,appearedintheworldbecomeastudy,use,appreciation,gifts,collectioncombiningworksofart.Westernutensilsaremainlyknives,forks,plates.Knifeandforkistherighttouseaknifeinhislefthandfork,cutintosmallpiecesoffoodandthenusetheforktosendforce.ChineseFranceChinesecookingmethodsaremainlystewbraiseandsteam.StewStewisacookingmethodwhichuseweakfier.ItsOperationisverysimilartoBurning.ButStewusesweakfire,anditusuallyusesmoretime-aboutmorethanhalfanhour.Braisebraiselikeburning,too.But,Thedifferenceisthatthevegetablessoupismuchmoer.Themainmaterialsrequiresasoftrottenstew,usuallysaltyflavor.Braise’sacrobaticsis”usebigfirefirstthenmakeitsmaller”.SteamSteammainlyusewatervaporasaBodyheat.Itusebigormiddlefiretoheatthefood.Thecommonlawisdrysteam,steamed,etc.Frenchcookingmethodsaremainlypan-fried,DeepfriedandBaked.pan-friedpan-friedisOneofthemostancientcookingmethod.Friedusedforfryingisnothinglessthanthethermalconductivityoftwokindsofrawmaterials:oilorgrease.Oilderivedfromnaturalingredients,suchasoliveoil;fatfromanimalrawmaterials,suchastallow.TaketheSwissporkchopsexample.Itisconvenienttotaketwothickporkrow,withalayerofsteak,alayerofcheese,alayerofsmokedham,alayerofcheese,alayerofsteakintheorder,afteragoodclipedge,andcoatedinbreadflourunderfireFriedmadeslowly.DeepfriedDeepfriedisthatamountoffuel.Theoilshouldbeabletodrownrawmaterials,andrawmaterialsshouldbeabletofloatintheoilsurface.Becausetheprocessofdeep-friedwithoutwaterinvolvement,soWesternershaveitclassifiedasdrycookingkind.Accordingtothedifferenttimeandthefurnace,blowoutthedishescanbefragrant,flaky,coke,crisp,tenderandotherdifferentcharacteristics.BakedBakedisacookingwaywhichputButterorseasoningsauceontheeasy-cookedorhalf-cookedrawmaterials.ThenheatedthemInaspecialovenwithhightemperaturewithinashorttime.Removetheplatewhenthebutterorseasoningsauceismelted.Bakedinensuringthefreshnessofthedishes,atthesametime,italsogivesthedishrichflavorandbrightcolorofthesurface,itisessentialforhigh-levelkitchencookingmethods.TherearedifferencesinbetweenChinaandFrance.WhataretablemannersinFrance？Let’ssee——1.Sit-thehostwilltellyouwheretosit,oryouask.2.Waitforotherstostarteating.Manyhomeswillprayfirst.3.Familystylemeal-foodispassedtotheright.4.Tryalittleofeverything-donottakeaLotofanything.5.Ifyoudonotwantsomething,justpassiton;Youdonotneedtosayanything.Iftheyask,say,Itlooksgood,butIthinkIwon'thaveanythankyou.Frenchfoodpourontheeffort,andnevertiredof.Diningwiththem,notjustfragmentsoflife,orakindofattitudetolife,andevenabasicartofliving,itisworthspendingalotoftimeandenergytomakearrangementsforit.Chinesetraditionalfoodpracticesaremainlyplant-derivedfood-stuffs.Isthestaplefoodgrains,foodsupplementofvegetables,plusasmallamountofmeat.OfthispracticeismainlyduetotheformationoftheCentralPlainsregioninagriculturalproductionasthemaineconomicproduction.ThemainreasontheFrenchenjoytherestaurant,friendlyatmosphereoftherestaurantispleasantanddesirableasadatingplace.FortheChinesecuisinehasastrongunderstandingandawareness,notjustpayattentiontotasteandform,thesamedishesfocusonnutritionalbalanceofcomplexthings,understandingthehistoricalandculturalsignificanceofdishes.Butmostpeoplepraise,orsometraditionalFrenchcuisine.AsthefamousFrenchsnail,therearedozensofdifferentways.ItissaidthattheFrenchmanmayeveryyear,morethan300millionsnailsduetolimitedproduction,thepricehasrisentoseveralfrancsperdozen,butsometimesitisindemand.InFrance,peopleseemlikethattheycan'tlivewithoutbread.Painfantaisie,croissant,painduchocolatearethesignalbreadofthem.Frenchloveeatingtheotherkindoffoodthatisgooseliver.Italsohasavarietyofways,itstillcanbemadeintogooseliversauce,whichisaverygooddinner.Franceisoneoftheworld'slargestproducersandconsumerofgooseliversauce,accordingtonotcompletecount,roughlyeatmorethan2,000tons.ItisindispensablefoeFrenchtolivewithoutvarietiesofcheese.ThemostcommonaccompanimentstoaFrenchmealarewineandcheese.Unlikeothercountries,inFrancewineisconsideredastandardpartofeverydaymeals,andisneitherexpensivenorreservedforspecialoccasions.Witheverydaymeals,ordinarywinesareserved,althoughitisexpectedthatthestyleofwinematchthestyleoffood.Inadditiontoitsuseincooking,cheeseisoftenservedasacourseinitself.Inthiscase,itisservedafterthemainmealbutbeforedessert.Thistypicallyconsistsofaplatterwiththreeorfourdifferentcheeses,fromwhichguestscanslicepiecesaccordin