1, the difference in the selection of materials. Because most people in our country in the diet by religious taboos less constraints, and people in the diet and like

hunting, pay attention to things are rare, so Chinese food is very wide selection of materials, almost fly, dive, move, plant, nothing to eat.

And the West since the Middle Ages in the spiritual and cultural has been subject to religious constraints, coupled with the establishment of modern nutrition, and Chinese food

compared to the West in the selection of materials on the limitations of the commonly used raw materials such as cattle, sheep, pork, and poultry, dairy and eggs, etc., the choice of viscera

very little.

2, the difference between the processing of raw materials. Chinese chefs are very concerned about knife work, you can process the raw materials into a small shredded, diced, sliced, end, etc.

Knife. The Western cabinet knife is very much in variety, what to do with what the knife is also very careful, but very little of the raw material plus into the small knife

Mouth, most of the larger rows, rolls, blocks and other shapes, pay attention to modeling.