Japanese food has a high international status because they belong to the Western countries, and their diet is relatively healthy. Because everyone likes the familiar flavors that they ate when they were young. Just like I like to drink millet porridge, eat steamed buns, noodles and rice, if you eat bread and butter cheese every day will be uncomfortable. The same applies to foreigners: Westerners will eat their burgers and sandwiches, Ethiopians will eat their injera, and Japanese will love their sushi and rice balls. First the food itself. Chinese food abroad is dominated by two main cuisines: Szechuan and Cantonese (Szechuan is more common). Compared to light and healthy Japanese food, Chinese food is really high in oil and salt. Some of the dishes are directly double-fried in oil, and this has to be recognized, followed by dining habits. Whether Europe and the United States or India or Japan, all pay more attention to food hygiene and habits, especially Europe and the United States, not quite acceptable to the Chinese table to share a dish, chopsticks to reach inside. When I traveled in Paris, the French at the next table ordered a plate of cold dishes to eat at the current dish. When we were playing in New Zealand, we came out of a hot pot restaurant, which was bustling with not a single foreigner, but next door was a dumpling restaurant. Inside 70% are foreigners, eating their own plate of dumplings.