西餐与中餐的区别
由于历史、地理、民族等多种因素，东西方的餐饮文化有很大区别，这主要体现在以下几方面。
选料的区别
由于我国多数人在饮食上受宗教的禁忌约束较少，而人们在饮食上又喜欢猎奇，讲究物以稀为贵，所以中餐的选料非常广泛，几乎是飞、潜、动、植，无所不食。而西方自中世纪后在精神文化上一直受到宗教的约束，加之由于现代
营养学的建立，与中餐相比，西餐在选料上局限性较大，常用的原料有牛、羊、猪肉、和禽类、乳蛋类等，对内脏的选择很少。
原料加工的区别
中餐厨师非常讲究刀工，可以把原料加工成细小的丝、丁、片、末等刀口。而西餐橱刀的种类非常多，干什么用什么刀也很讲究，但很少把原料加工成细小的刀口，大都是体积较大的排、卷、块等形状，讲究造型。
烹调的区别
中餐做菜一般使用的圆底锅、明火灶非常适宜炒菜，所以中餐炒的烹调方法非常多。而西餐做菜是用平底锅、暗火灶，并带有烤箱，还要有扒板、面火炉等设备，所以烹调方法主要是煎、烤、焖、烩、铁扒等。
口味的区别
中餐菜肴大都有明显的咸味，并富于变化，多数菜肴都是完全成熟后在食用。西餐菜肴很少有明显的咸味，口味变化相对没有中餐多，但追求菜肴鲜嫩的效果，像牛排、羊排等菜肴多熟人喜欢吃五成熟的，有些海鲜还喜欢生吃。再有，西餐非常讲究制作沙司，且种类繁多，几乎所有菜都配有沙司，用来增加菜肴的口味。
主食的区别
中餐有明确的主、副食概念，主食有米、面等多种制品。而西餐并无明确的主、副食概念，面包及其他面食、米饭经常作为配菜放在盘子旁边，用量也较少。
上菜的区别：
中餐上菜顺序应是：先上冷菜、饮料及酒，后上热菜，然后上主食，最后上
甜食点和水果。宴会上桌数很多时，各桌的每一道菜应同时上。
上菜的方式大体上有以下几种：一是把大盘菜端上，由各人自取；二是由侍者托着菜盘逐一给每位分让；三是用小碟盛放，每人一份。
西餐上菜程序通常是：面包黄油→冷菜→汤斗海鲜→主菜→甜点心→咖啡和水果。冷菜、汤，同时就着面包吃。冷菜也叫开胃小菜，作为第一道菜，一般与开胃酒并用。汤分渍汤和奶油浓汤。主菜有鱼、猪肉、牛肉、鸡等。甜食常有冰淇淋、布丁等。然后是咖啡或红茶。至于水果，可上可不上。
西餐上菜顺序应是：
1．头盘
也称为开胃品，一般有
冷盘和热头盘之分，常见的品种有
鱼子酱、鹅肝酱、熏鲑鱼、鸡尾杯。奶油鸡酥盒、局蜗牛等。
2．汤
大致可分为清汤、奶油汤、蔬菜汤和冷汤等4类。品种有牛尾清汤、各式奶油汤、海鲜汤、美式蛤蜊汤、意式蔬菜汤、俄式罗宋汤。法式葱头汤。
3．副菜
通常水产类菜肴与蛋类、面包类、酥盒菜肴均称为副菜。西餐吃鱼类菜肴讲究使用专用的调味汁，品种有鞑靼汁、荷兰汁、酒店汁、白奶油汁、大主教汁、美国汁和水手鱼汁等。
4．主菜
肉、禽类菜肴是主菜。其中最有代表性的是牛肉或牛排，肉类菜肴配用的调味计主要有西班牙汁、浓烧汁精、蘑菇汁、白尼丝汁等。禽类菜肴的原料取自鸡。鸭、鹅；禽类菜肴最多的是鸡，可煮、可炸、可烤、可炯，主要的调味汁有咖喱汁、奶油汁等。
5．蔬菜类菜肴
可以安排在肉类菜肴之后，也可以与肉类菜肴同时上桌，蔬菜类菜肴在西餐中称为沙拉。与主菜同时搭配的沙拉，称为生
蔬菜沙拉，一般用生菜、番茄、黄瓜、芦笋等制作。还有一类是用鱼、肉、蛋类制作的，一般不加味汁。
6．甜品
西餐的甜品是主菜后食用的，可以算作是第六道菜。从真正意义上讲，它包括所有主菜后的食物，如布丁、冰淇淋、奶酪、水果等等。
7．咖啡
饮咖啡一般要加糖和
淡奶油。
The difference between Western and Chinese food
Due to historical, geographical, ethnic and other factors, the food and beverage culture of the East and West has a great difference, which is mainly reflected in the following aspects.
Material difference
Because the majority of our people in the diet by religious taboos are less, and people in the diet and like the adventures, pay attention to the matter so rare, so the Chinese choice of materials is very broad, almost flying, diving, animal, plant, do not eat. Western since the middle ages has been in the cultural spirit of religious constraints, coupled with due to the establishment of modern nutrition, compared with Chinese, western in selecting materials Limited, commonly used
raw materials have cattle, sheep, pork, poultry, eggs, milk and other, on visceral very few options.
The difference between raw materials processing
Chinese chefs are very particular about a knife, the processing of raw materials into small silk, Ding, tablets, such as the end of the edge. While many kinds of western kitchen knife, what what swords is also very particular about but rarely processing of raw materials into small incision, mostly larger, volume, shape and other pieces, pay attention to shape.
The difference between cooking
Chinese food cooking using cooking pot, stove fire is suitable for cooking, method of cooking Chinese food so much fried. And Western cooking is pans, dark fire stoves and ovens with, but also a griddle plate, face the furnaces and other equipment, so the cooking method mainly is fried, roasted, stewed, braised, grilled.
Taste difference
Chinese dishes have obviously salty, and full of changes, most dishes are fully mature in consumption. Western dishes rarely obvious salty, taste change relatively little Chinese food, but the pursuit of the effects of delicious dishes, like steak, lamb chops, many familiar dishes like to eat five mature, some seafood also like raw. Again, Western food is very particular about the production of sauces, and a wide range, almost all the dishes are equipped with sauce, to increase the food taste.
Difference of
staple foodThe Chinese have a clear main food concept, the staple food with rice, flour and other products. And and Western food and no clear owner of the concept of non-staple food, bread and other pasta, rice often as a side dish placed on the plate next. Used less.
Serve the difference:
Chinese serving order should be: first on the cold dishes, drinks and wine, after the hot, and the staple food. Finally, on sweets and fruit. When there is a large number of tables at the banquet, each of the dishes on the table should be at the same time.
Serving in general are the following: one is to market the dishes on the, by each pickup; the second is by the waiter holding dish one by one to each sub let; three is with small dishes containing a person.
Western-style food serving procedure is usually: bread and butter, cold dish, Soup Seafood entrees, desserts, bucket, coffee and fruit. At the same time, a cold dish, soup, bread. Cold dish also called appetizer, as the first dish, usually with an aperitif and. Soup soup and cream soup stains. The main course is fish, pork, beef, chicken, etc.. Sweets often have ice cream, Boudin, etc.. Then it's coffee or tea. As for the fruit, can not be on the.
Western-style food serving order should be:
1 starters
Also known as an appetizer, generally divided into cold and hot appetizers, common species have caviar, foie gras, smoked salmon, cocktail cup. Butter chicken crisp box, bureau snail, etc..
2 soup
Can be roughly divided into clear soup, cream soup, vegetable soup and cold soup 4. Varieties oxtail soup, all kinds of cream soup, seafood soup, Clams soup, vegetable soup, Italian American Bortsch soup. French onion soup.
3 dishes
Usually aquatic dishes with eggs, bread, cakes boxes are called side dish dishes. Western style food to eat fish dishes to pay attention to the use of special sauce, a variety of tartar sauce, hollandaise sauce, hotels juice, white cream sauce, Archbishop of juice, American juice and sailors
fish sauce.
4 main course
Meat, poultry dishes are the main course. One of the most representative is the beef or steak, meat dishes with seasoning mainly Spanish juice, thick sauce fine, mushroom juice, white nylon silk juice and so on. Raw chicken dishes from chicken. Ducks, geese; poultry dishes up chicken, boiled, fried, grilled, Jiong, the main sauce with curry sauce, cream sauce.
5 vegetable dishes
Can be arranged after the meat dishes can also and meat dishes on the table at the same time, vegetable dishes in Western-style food called the salad. And the main course at the same time with the salad, called raw vegetables salad, usually with lettuce, tomato, cucumber, asparagus and other production. There is a fish, meat, egg production, generally not flavored juice.
6 desserts
Western dessert is served after the main course, can be counted as sixth dishes. In the true sense, it includes all the main courses of food, such as Boudin, ice cream, cheese, fruit and so on.
7 coffee
Drink coffee with sugar and cream.