Fruits: tomato, pineapple, pineapple, watermelon, watermelon, banana, banana, grapefruit, grapefruit (grapefruit), orange, apple, lemon, cherry, peach, pear, pear and jujube (pitte). Coconut Strawberry Raspberry Blueberry Grape Sugarcane Mango Papaya Paw or Papaya Apricot Nectarine Persimmon Persimmon Persimmon Persimmon Pomegranate Durian Jackfruit Areca (Bitter Orange from Spain) Bitter Orange Kiwifruit Orchid Kiwi Kumquat Flat Peach Litchi Plum Hawthorn Peach Honey Melon Muskmelon Plum Myrica Longan Crab Apple Carambola Loquat Orange Lianwu Lianwu Guava
Meat and vegetables (livestock): pumpkin sweet corn sweet corn beef pork mutton chicken lettuce cabbage
Cabbage, radish, carrot, leek, fungus and pea.
Pea potato cucumber bitter gourd okra onion onion onion onion
Celery celery celery stick sweet potato mushroom olive
Spinach, spinach, winter melon, lotus root, lotus root, laver and rape
Rape eggplant eggplant coriander loquat green pepper green beans green beans
Beans, tremella, tremella, trotters, tendons, elbows, fennel (fennel)
Oil fennel oil medicinal carp carp carp smoked bacon Flammulina velutipes lentils lentils
Betel nut, burdock, radish, summer radish, bamboo shoots, bamboo shoots and mugwort leaves.
Folium Artemisiae Argyi mung bean mung bean green bean lean meat spot day lily (day lily bud) bean sprouts
Seafood: Shrimp, lobster, crayfish, crab, crab-pincer shrimp, prawn, squid, sea cucumber, scallop, abalone, sea ear, abalone, shell, oyster, jellyfish, jellyfish, turtle, clam, squid and pomfret. Silver carp and yellow croaker
Seasoning: Xiaoyi Wen soy sauce salt iodized salt sugar refined sugar soy sauce salad spicy (red) pepper (black) pepper pepper wild pepper C. China pepper powder salad oil seasoning fixed sauce seasoning sugar brown sugar crystal sugar sesame sesame paste sesame paste sesame oil curry powder tomato sauce (juice) tomato sauce red-eyed horseradish green (onion) ginger garlic cooking seasoning oyster sauce Lycium barbarum (loquat, Ocha fruit) Lycium barbarum fennel yeast yellow pepper yellow pepper cinnamon (in the United States
Staple food: sandwich, rice, rice, porridge, porridge (rice soup), soup, soup, jiaozi, noodles, noodles, pizza, instant noodles, noodles, sausages, bread, butter (white oil) and butter tea. Eggs, tea, eggs, rape biscuits, pickles, steamed bread cakes, hamburgers, ham, cheese, wonton skin, strong flour, wheat flour, barley, barley, barley, sorghum, sorghum, spring rolls, taro yam, shark's fin, yellow flower, preserved egg, spring rolls, meat stuffing, Redmi corn stuffing, appetizer flour, oatmeal, sweet potato, steak, tenderloin jelly, glutinous rice, glutinous rice, glutinous rice, glutinous rice, bird's nest, millet,
Dried fruit: cashew nuts, peanuts, figs, hazelnuts, hazelnuts, chestnuts, almonds, preserved fruits, taro raisins, raisins, pistachios, Brazil nuts, water chestnuts (different from domestic eating methods, eaten as nuts)
Drinks: red wine, white wine, brandy, sherry soda (soft drink) soda (salt) soda juice popsicle ice lollipop beer yogurt vodka cocktail soy milk seven-up Kirin (Japanese beer Kirin) cold boiled water Hans beer concentrated juice ice beer ice beer Sapporo (iced) beer Sapporo (Japanese beer) ale A milk Gran milk Bantu beer semi-dry sherry dry Sack ginseng milk blue milk Japanese coarse tea.
Snacks): mint cookies cookies lollipops bonbon tea (tea) plums plums crispy rice melon seeds popsicles (frozen) ice cream preservatives conservative sundaes chocolate beans marble chocolate barley pudding.
Matters needing attention in western food etiquette:
The first one is "menu": when you enter the western restaurant, the clerk will show you to your seat first, and when you stand firm, the menu will be delivered first. The menu of western food etiquette is regarded as the facade of the restaurant, and the boss has always attached great importance to it, using the best fabric as the cover of the menu and making all kinds of colorful patterns with soft sheepskin. In western etiquette, if you want something delicious, there is no trick. If you open the menu and see which dish is named after the restaurant, you can definitely take it. You know, no chef will make fun of my store name, so the dishes they have worked so hard to make must be delicious and essential. The etiquette of western food depends on the menu and ordering, which has not become an indispensable way for the French to eat western food, but a way of life.
The second is "music": luxury and high-end western restaurants play some warm music without bands, and ordinary small western restaurants also play some beautiful music. However, the most important thing is the "audibility" of music, that is, the sound should reach the level of "listening but not smelling", that is to say, you can't hear it if you gather outside spirits and talk with friends. If you want to have a rest and relax, you can listen to it. The temperature should be controlled.
The third is "mood" (air): western food etiquette pays attention to elegant situations and harmonious air. No music, no pure tablecloths, no flowers, no tableware must be clean. Such as dinner, the lights should be dim, there should be no red candles on the table, and a romantic, attractive and colorful air should be created.
The fourth is "meeting": that is to say, if you want to eat western food with a person all the way, you have no choice but to make friends with relatives, friends and like-minded people. Eating western food is mainly about getting in touch with passion, and rarely talking about business at the western food table. Therefore, in western restaurants, there are few red-faced ostentation and extravagance.
The fifth is "manners": the etiquette of eating western food is also called "eating with food" and "eating with food", which should be divided into following western customs and not acting rashly, especially when holding a knife and fork, if you dance, you will "lose your posture". Use a knife and fork, hold a knife in your left hand, and when you hold a fork in your left hand, cut the food into small pieces and send it to your mouth with a knife and fork. Generally speaking, Europeans don't change hands when using knives and forks, and always use the fork in their left hand to send food into their mouths. Americans, on the other hand, put down their knives after cutting and send food out of their mouths with a fork in their left hand. But at any time, the knife can't send anything to the entrance. At western banquets, western gentlemen who stand next to men and women and pay attention to "Miss is inferior" are placed in the city, and the city shows its enthusiasm for Miss.
The sixth is "rice" (food): an American gourmet once said: "Japanese eat with their eyes, and the form of cooking is beautiful. When they eat our western food, they use their noses, so we have big noses; As long as you great foreigners know how to eat with your tongue. " Our western food focuses on "taste", while western etiquette focuses on nutrition. As for the taste, it can't compare with western food.