Traditional Culture Encyclopedia - Traditional customs - Ask for a sixth-grade English composition about China and foreign food.
Ask for a sixth-grade English composition about China and foreign food.
My father is a good cook. My sister and I can cook, too. We never put monosodium glutamate in our food. We buy fresh vegetables. Seafood is on the market every day. Our diet contains a lot of vegetables+fish and less meat (my family eats chicken, freshwater fish and seafood, but no beef and mutton). When we went to a restaurant to eat Cantonese food, steamed fish-grouper or lobster was killed shortly after we took it out of the fish tank.
China is a big country (as big as the United States) with the largest population. Therefore, China people from different regions have different cooking methods, styles and styles. Taste. For example, Sichuan food is very spicy, while Cantonese food is not spicy at all. Northerners eat wheat flour or steamed bread, while southerners eat rice or rice flour.
The difference between Chinese food and western food lies in the way we prepare food before cooking. In China, people cut the ingredients into bite-sized pieces and then fry or steam them in a short time, while in the west, people cut the ingredients into chunks and cut them on plates with knives and forks.
There are some ingredients or seasonings in Chinese food that westerners seldom use, such as jellyfish, sea cucumber, shark's fin, fish belly, bird's nest, Millennium eggs, tofu, oyster sauce, black bean sauce, salted shrimp sauce, soy sauce, ... and so on. On the other hand, western cooking will add rosemary, dill, sage, oregano, thyme, tarragon and other herbs ... although you rarely find these herbs in Chinese food. China people add ginger, onion, mint, coriander and white pepper, and you can hardly find any traditional Chinese food containing cheese, butter, cream or milk.
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