【文章內容簡介】 same dish, the same chef will do some adjustments according to different seasons different occasions and the different identities, tastes and requirements of different people. It may even change because of our own emotional Change. It uses different spices to cook a Mapo tofu for the guests in Sichuan and Su Zhou. Another example is “Braised Fish”, in winter the dish should be dark in color and the taste should be strong, while in summer it should be light in both color and taste. For people in Jiang Su and Zhe Jiang provinces, braised fish can be seasoned with sugar, but for the Chuanxiang customers, it should be made spicier. From this，we can see that without the randomness changeable Chinese cuisine, we will lose its unique charm. The randomness of the food processing infinitely expands Chinese recipes. A variety of raw materials, cutting techniques, spices and cooking methods make a crossbination which can make one material into a dozen or dozens of dishes. Xingjian’s All sheep seats, Guangdong39。s allfish seats and Beijing39。s a whole duck are the best proofs of this. The most monly used raw material chicken, in a Cantonese chef’s hands, will be made into dozens or even hundreds of courses of dishes. This arbitrariness creates a dazzling array of dishes in Chinese cuisine.B Different Cultural Characteristics: ‘Individuality’ and ‘Harmony’ The master of Taiwan Guoxue Mr. Qian Mu,（金炳鎬,1999）, in the preface of Modern Chinese Academic Lun Heng writes, “Cultures differences, it is not the same as the academic. China attaches importance to harmony, while the Western emphasize the difference. Eastern and Western culture differences also affect their own food culture. Chinese and Western food culture clearly reflects this cultural identity of harmony and individuality respectively （金炳鎬,1999）.1. Westerners’ individuality Contrast to oriented flavor of Chinese food, Western food is a rational concept. The color, smell, taste, shape, and nutrition must be assured that a day’s intake of calories, vitamins and protein and so on should be given attention to. In a word, nutrition es first. The concept of eating with the West as a whole philosophy is to adapt the system. At a banquet, you might pay attention to food containers, the use of materials, and the colors of the dishes, but no matter how highend luxurious, the steak from Los Angeles to New York has only one flavor, no art at all. In a main course, there is no mixture of different materials, chicken is chicken, steak is steak, Even if it has been a mixed dish, it is also carried out in the plate For example, in a French lamb chops, there are mashed potatoes on one side next to Hill lamb chops and green beans being cooked in the other side of the distribution plus a few film Tomato into it. There is a sharp contrast in color, but the tastes of raw materials are separate, with its own flavor. Even if it is a matched dish, it is just like “1+1=2”, very simple and perspicuity. What have been discussed above has manifested this kind of social culture of Westerners39。 individuality.2. Chinese Harmony Chinese have always been regarding and and harmony as the most beautiful realm, and this idea of 39。harmony39。 embodied in the cooking is reflected in the five flavor harmony. That is, cooking food needs to make “five flavor harmony” on the basis of retaining the natural tastes of raw materials, using the basic law of five element theory to guide the reconciliation, which not only accords with the timing, but also with the season in order to cook out delicious dishes.. So, in Chinese food almost every dish needs two or more of the raw materials and a variety of spices to reconcile in the cooking. Even homestyle cooking is generally reconciled with meat and vegetables, such as the Jiu Huang Chao Rousi, pineapple Sweet and sour pork, tomatoes, scrambled eggs and ribs winter melon soup. Chinese people regard “to cook dish” as cooking which means bine cooking and blending into one for a beautiful taste. Here we put stress on the measurement and the overall coordination. It contains a wealth of dialectic thinking of Chinese philosophy. Everything is measured according to the wonderful taste and the coordination. The frequent changes within the degree lead to the richness of Chinese cuisine and its varieties. The key reason why Chinese food has its own unique charm is that it has its wonderful taste. However, the generation of the delicious taste lies in the wonderful reconciliation of the initial taste of food, the cooked flavor after heating, the ingredients and excipies, as well as the sauce flavor of harmonic integration. Therefore, the Chinese cooking is not just as simple as a 1 +1 = 2 thing, but 1 +1 is equal to 3 or more.C. Different Food Objects The Westerners have the traditions of nomadic and seafaring nations, leading their living mainly on fishing and hunting and supplementary on the cultivation they have more meat food and all they need in their daily life are taken from animals and even the refining materials of medicine are also taken from animals. They pay more attention to the intake of animal protein and fat, and their diet structure mostly consists of animal dishes, mainly beef, chicken, pork, mutton and fish. Therefore, meat has a high proportion in the diet. In modern times, the crop farming has been increasing a lot, but the proportion of meat in the diet is still higher than that of Chinese people. According to a survey of Western Botanist, there are more than 600 kinds of vegetables for Chinese people, six times more than in the West. In fact, in Chinese cuisine, the vegetarian is a mon food. Meat dish bees a mon diet only in the holidays or in affluent families, so ever since ancient times there is a saying of vegetarian food which leads a dominant position in everyday diet. The Chinese make the plantbased dishes to be the main dishes, which has many ramifications with the Buddhists advo