【正文】 istics on Chinese eating: your eyes on the meal, especially at the beginning of the eating, keep your bodies forward, and face to your is allowed to spit the bone on the chewing, it is allowed to make some rhythmical noisy of Chinese meal doesn’t need the public Chinese meal doesn’t have the sweet snacks after The characteristic of Table Manners in the West The biggest difference in table manners between Chinese and western is the details of table manners can be as clear as the specifications what can exactly give people correct manners to refer are several typical manners what can illustrate the rigor of Westernstyle food： westernstyle food official drinks the soup posture request to enter in advanced the soup with the ladle to oneself far that one side, then to leaves the direction which oneself goes far away to delimit lightly dines in the process, if you need to put down the knife, the edge faces oneself assumes in the plate as 10 o’clock tool bit is the hand of a clock, the hilt is the minute hand)。the jaw buckles in the edge of a sword, the jaw direction 2 o’ knife and fork assumes but actually V V glyph knife and fork places the tray lower part(to depend on your direction). knife with forks parallel places in the plate 5 o39。clock positions when dines the knife or forks the total length 1/3 handle department dew in tray edge fork downward buckle on the plate, the knife’s edge faces to eats the bread, must tear down the bread may by an entrance butter should in before you put in the not wipe beforehand the entire bread the full American tableware arrangement is: Center is big plant for the main meal, knife(Altogether three: the sand broach, the main table knife, the fish knife, all knife edges face to left)and spoon in right side(殷, 2002:52).Chapter Four Kitchen ware and table ware Kitchen ware Chinese kitchen ware In China, there is a great deal of methods in , it is extremely surprising that kitchen ware have been the same look since one thousand years ago in our ancestors came into the age of ironware, the kitchen wares have been never changed again in their main kitchen wares we often use are ladle, spatula, cooker, steamer and tripod which is a pottery in the shape of roundness is one of the most primary kitchen wares in the age of new order to exert a sufficient effect on the collocation between burdening and different kinds of food to manifest the dainty of Chinese dietary, the design of the kitchen ware plays an indispensable role in this they try their best to design the kitchen ware to reach the purpose that it could make any kind of food mix together people’s daily life, the wok and ladle are the two most representative kitchen wares in reason why the wok can be on behalf to the representative kitchen ware is that the chef can churn all food sufficiently in the , why the ladle can also stand for the representative kitchen ware is that ladle not only can be used to stirfrying the dish and to ladle out the soup, but also be able to add condiment to dish or addition to the above, the ladle could adopt to a tremendous number of condiments which are in diverse shapes with distinct ’s more, there are two types of cooking that the westerners won’t use or use later than are steam and formation of these two particularways cannot separate from the usage and development of Chinese ancient kitchen cooking way of steam cannot be away from the invention of steamer is the most mon kitchen ware among the mon people in ancient though in the modern times, the steamer is still a very important kind of indispensable kitchen ware in is the same that the cooking way of stirfrying cannot be away from the invention of wok cannot separate from the advantageous technology of wrought iron in ancient is the earliest country to invent and make use of pig iron in the wok has been used in folk family since the Western Han Dynasty and it is still used a result, the method of stirfrying bees the most primary cooking way in of them cannot deviate stirfrying or any variant way of stirfrying from the dish whether made by mon people in their daily life or made as the famous dish for the the westerners are a little familiar with the steamer now, they still do not know how to put to use the skill of steam to cook the food the contrary, we can have the delicious food made by the steamer everyday if we want only the steamed stuffed bun, but also the chicken or fish can we ’s more, for western ware, it is not a patch on the is known to all, we can put anything into the wok to stirfrying, even if it is in a little size with different shape and bone, which is incapable for the westerners to reason is that they are not used to have a big piece of meat with , they are fond of the vegetables without boiling so that the vegetables are seldom to put into the pan, which has the relationship with their dietary concept and dietary the increasing fast development of science and technology, to some extent, the countries must promote the munication of culture under mutual a result, a great number of convenient and fast household appliances start to enter into the market in China, such as microwave, electric rice cooker and oven which the westerners get used to use in their daily , our main kitchen wares pass current on the ancient so that we do not break away from track in essence even though we will use the induction cooker or something else from the west to cook the people agree with the opinion that the wok is better than the pan in frying outthe aroma of Chinese always said that there is something missing in the dish they make out with the usage of addition, the soup boiled by the tile pot that Chinese used all the time is far more delicious than boiled by the western stewpan made by stainless for electric rice cooker, few Chinese families will make staple food with microwave, or oven, or any other western kitchen dietary is more perceptual than rational in