【正文】 the jaw buckles in the edge of a sword, the jaw direction 2 o’clock. The knife and fork assumes but actually V glyph. But V glyph knife and fork places the tray lower part (to depend on your direction).C. The knife with forks parallel places in the plate 5 o39。s only superficial. Besides, in decent restaurants, you can always ask for a pair of knife and fork, if you find the chopsticks not helpful enough.The real difference is that in the West, you have your own plate of food, while in China the dishes are placed on the table and everyone shares. If you are being treated to a formal dinner and particularly if the host thinks you39。 coffee, wine and milk are the main drinking in their life.In the westernstyle food, there is no doubt that meat is the representative in raw material. Since the ancient age, the westerners have given the first place to meat as the dish. They devote particular care to the taste of different kinds of meat and the characteristic of diverse parts of meat. That is to say, no matter what method can be able to be used to process, they always hope that they can bring the aroma into full play from every kind of meat. Any variety of cheese that is worshiped by westerners is the necessary thing should be appeared on the table. On the contrary, for most customers in China, they do not think that they can take in because the peculiar smell is too strange to get used to. CondimentThe condiment is also different between the Chinese and westerners in cooking dishes. In China, the taste plays a part as the soul in the dish so that there are seven main kinds of taste in the Chinese diet, including sour, sweet, bitter, salt, peppery, fresh and obscure. The purpose of condiment is to exert a positive effect on reaching the excellent fusion from some seasoning, which has the ability to add aroma without weird smell as well as the smell from fresh meat or fish. What’s more, it can ameliorate the color of the dishes which can draw their attention to have a try. They usually choose the ginger, scallion, garlic, soy sauce, vinegar and monosodium glutamate to be their condiments in mon use. But sometimes, they will use grain wine to season.The westernstyle food is almost the meat, which is always processed into a piece of massive one. Thus there is a big problem in the condiment that it is difficult to saturate the massive piece with condiment used in China. In order to solve this problem, they make up with two methods that they adopt to cook sauce without anything and they have the entree with sauce. Since then, they have formed a special way in condiment in westernstyle dish. Based on the five used foundation of sweet, sour, bitter, salt and peppery in the west, they prefer to such effect that can make them feel a deep delicious with appetite. They usually choose the cream, butter, sauce, lemon, onion, celery and bay leaves to be their condiments in mon use. In addition, spice and wine are the two important factors in cooking. Because both vanilla and spice have the special smell, they exert an indispensable effect on the aroma of their dishes. For instance, when they cook the vegetable soup、spaghetti and sauce、stuffed、salad, they always used a kind of mixed spice, which are used to mix together with the marjoram and oregano. In addition, thyme is also the main spice for them to add into the soup, venison and barbecue while sage is mainly used in the dishes made with pork in their daily life(哈里斯, 2001:177). Side dishThe side dish also plays a significant part in the Chinese dietary structure. The side dish indicates that they are the bination for raw material in one dish, including cold dish and hot dish, or the bination for all the dishes showed up on the table. The latter one develops based on the former one and there is no denying that the highest form is belonging to the latter one. Now we take side dish of hot dish as an example to make a pare. The side dish of hot dish is required with the quality of dish in China. It should coordinate appropriately with one or several kinds of raw materials which have been processed to the shape they need. Then a plete dish es into being. As a chef for side dish, he must not only be proficient in the skill of cutting up, but also be familiar with the shape of the finished product. Besides, it is awfully essential for the chef to be acquainted with the cooking method for the reason that the raw material will have some changes during the cooking. In addition, the fundamental rules of the collocation are very crucial in the dish, such as, the collocation of color, the collocation of shape, the collocation of aroma, the collocation of taste and the collocation of nutrition and so on. And all of these collocations prefer to concentrate on reflecting the collocation of meat and vegetables. In other words, it is the collocation of animal material and vegetarian material. The Chinese make plant as the main dish, and has a lot of contact with the advocacy of Buddhism. Their think the animal is the life, but plants the laws of nature not to work, therefore, advocates the vegetarianism (楊, 1993:4). For the westerners, the side dish is also the indispensable part in hot dishes. As usual, after finishing the main food that they have already put on a dish, a small amount of vegetables, rice or noodles processed should be put on the edge of the dish or on another dish by side. Thus a plete piece of dish pletes. It is said that the food have a collocation with the main food is called side dish. A case in point is that French fries and vegetarian salad are the side dish of fried chicken or other kinds of hamburger in the KFC or McDonald’s. Thus it can be seen that there is a certain difference between Chinese diet and western diet in the form of side dish. However, the effect they exert is the same. They both own the function to plement the nutrition, to balance the dietary, to enhance the beauty and to give the aroma. In addition, the fu