中国人对自己的饮食文化引以为豪，对待朋友也会尽到自己的地主之谊。
2.Sometimes the host will serve some dishes with his or her own chopsticks to guests to show his or her hospitality.
有时主人会用自己的筷子来给别人夹菜，这也是尽地主之谊的表现。
3.Never stick your chopsticks upright in the rice bowl,lay them on your dish instead.
不要将筷子直立着插入米饭碗里，可以平放着放在自己的碟子上。
4.Make sure the spout of the teapot is not facing anyone.
不要把茶壶嘴对着任何人。
5.Don't tap on your bowl with your chopsticks,since that will be deemed insult to the host or the chef.
不要用筷子敲击碗，否则会被认为是对主人的不尊重。
6.Never try to turn a fish over and debone it yourself ,since the separation of the fish skeleton from the lower half of the flesh will usually be performed by the host or a waiter.
吃鱼时，不要自己动手将鱼翻身或者将鱼骨剔除，因为这些事往往应该由主人或服务员来做。
7.How to positions the chopsticks is the course you have to learn.
如何摆放筷子也是需要学习的。
8.If your host serves you something that you don't like,you may simply leave it uneaten on your plate.
如果主人把你不爱吃的菜夹到了你 的碟子里，你可以不去吃。
9.Traditionally,it is the host's duty to ensure that guests are well served.
传统来讲，让客人吃好是主人的职责。
。。。。。。。。。。。。
吃饭时的坐姿
How to sit at dinner
The host and chief guest sit on opposite sides of the table,facing each other.The chief guest is seated at the head of the room,facing the door;the host with his or her back to the door.In most restaurant arrangements,the host is also closest to the door thus in a better position to give orders to the waiters as they come and go.
Other guest are seated to the left and right of the chief guest in descending order of rank or importance.This means that the two lowest traning members in the party may end up seated to the immediate right and left of the host.This arrangement is just opposite of what Westerners might expect.
。。。。。。。。。。。。
使用筷子的注意事项
Attention of using chopsticks
Never stick your chopsticks upright in the rice bowl,lay them on your dish instead. Otherwise,it is deemed extremely impolite to the host and seniors present.The reason for this is that when somebody dies ,the shrine to them contains a bowl of sand or rice with two sticks of incense stuck upright in it.So if you stick your chopsticks in the rice bowl,it looks like the shrine and is equivalent to wishing death upon a person at the table.
。。。。。。
。。。。。。
怎样放置筷子
How to place chopsticks
The truth of using chopsticks is holding one chopstick in place while pivoting the other one to pick up a morsel.How to position the chopsticks is the course you have to learn .First,place the first chopstick so that thicker part rests at the base of your thumb and the thinner part rests on the lower side of your middle firmly trapped in place.At least
two or three inches of chopstick of the thinner end should extend beyond your fingertip.Next,position the other chopstick so that it is held against the side of your index finger and by the end of your thumb.Check whether the ends of the chopsticks are even.If not,then tap the thinner parts on the plate to make them even.
。。。。。。。。。。。
上菜的顺序
The order of dishes
For meat and vegetable dishes,there are cold dishes and hot dishes.Normally cold dishes are served before hot ones,dry dishes are served before soup.Hot dishes are the main course;usually there are even numbers of hot dishes ,4,6 or 8.Sometimes there could be 16 or 32 dishes.The most sumptuous feast--Man Han Feast, has as many as 108 dishes.Soup is usually the last dishes .In some places,however,fish(the Chinese word for fish is yu,which is a homonym of surplus)is the last dish,which symbolizes that there will always be a surplus of food for people to eat.
。。。。。。。。。。
宴会的席位不能乱坐，要以身份而定，一般是主要主人面对正厅门而坐，对面坐的是副主人。
..........................
..............................
...................
美味佳肴当然要有个看上去体面而相当的名字，中国人的习惯是忽略色香味，提升精气神，给一道菜起一个内涵丰富的名字，于是乎解释菜名的由来也成了吃菜的一个部分，不仅要让食客们获得味蕾的享受，也要让他们得到精神上的醍醐灌顶。
比如“年年高升”是糖蘸的炸年糕，“五谷丰登”则是猪油八宝饭，“年年有余”不用说要用到一条整鱼，并且还得提示宾客不能吃完，“金玉满堂”看着非常富贵热闹，但实际操作便是尽可能多种类的丸子，让它们看起来五花八门满满腾腾的就行。
说到底，中国菜里面，能与其华丽的名字真正相配的菜肴倒是并不多，人们上酒楼点菜，更多地类似去妓院叫局的心态，翻开花名册，满目的“鸾凤”“婉玉”“黛墨”就能把自己看得心花怒放，哪管出来的人长得什么模样，是否真的配得上那些金玉其外的名字呢。
每一个种族的菜系里，最上台面的饭菜一向都是为了满足男人的欲望所做的，所以其名字也要迎合男人的爱好，正好像中国菜的菜名也是为了取悦吃菜的男人们而生的——要
恭维其有品德的，赞美其有财富，怂恿其儿孙满堂多娶老婆，且最后还要祝福其运气不断。而通常这种为菜品起好名字的本领并不是厨师所能具备的，也不是执掌锅台者的权利，一般来说，一道好吃的菜出品之后，先要让宾客们品尝，然后再由主人请席间地位最高也最有学问的贵客来赐一个好名字，这才会让这道菜拥有了一个诗般的灵魂。
相比之下，西方的厨师虽然在菜名上很有发言权，但其实西餐的名字也没有多少发挥的余地。就像神父和牧师给受洗礼的婴儿起名字，无论如何都跳不出乔治、玛丽、伊丽莎白的小圈子。西餐的名字就显得更加直白而憨厚，不外乎是“烩小牛肉配芦笋”或者“煎海鲈鱼奶油汁佐鸡蛋蘑菇塔”。但有时候，相对于难懂难猜的中国菜名来说，西方菜式却正是由于其明白和其宏大叙事般的铺陈而显得华丽又诱惑十足。比如“香煎匈牙利鹅肝配黑海鲟鱼子酱配法国红酒汁嫩软牛柳”，又如“羊奶芝士冰淇淋及蜂蜜白松露冰淇淋配焦糖薄脆佐糖霜及巧克力酱汁”。那种文字上的奢侈感会让你觉得自己简直是在跟整个普罗旺斯或者托斯卡纳地区的优质农户约会，这也许更适合现代人的肤浅和虚荣。反之，中国菜的宏大叙事则是太过神秘兮兮，比如在菜单上看到一道名叫“金碧辉煌”的菜，很多人的第一反应也许是立即跳过。因为在那故弄玄虚的四字成语背后，不知道会有怎样一个冗长而无聊的背景在等着你，其中也许关乎宫廷阴谋，也许关乎妃子跳井，但就是跟吃的关系最少，这样的话，还是支持那些字面上看得出是用牛肉还是鸡肉的菜式吧。
...................................
................................
...............................
......................................下载本文
