3.Chinese usually don't remove bones, and just cut them and the meat into pieces. They cook fish whole. Westerners usually eat filleted fish, and meat with whole bones, or no bones.
中国人通常不会给食材去骨，直接连骨带肉切成块。中国人会把整条鱼直接做成菜。而西方人却通常只吃鱼排，以及只有大骨或者干脆没骨头的鱼肉。
4.Chinese always cook vegetables — frying, stewing, boiling, and steaming — sometimes with soy sauce, ginger, and garlic. Western salads, or just boiling vegetables in water, are virtually unpopular in China.
中国人做素菜时，无论是煎炒烹炸，会放入酱油、生姜、大蒜等作料。
而西方人却总是把蔬菜做成沙拉，或者只用白水煮一煮就可以吃了，这在中餐里不是很流行。
5.Ingredients: Chinese cuisine uses many ingredients rarely seen in Western cuisine, like white gourd and yams, tree fungi and lotus roots, frogs and dogs, feet, tongues, ears, and all manner of internal organs, etc.
食材。中国菜许多食材几乎不出现在西方菜肴中，例如冬瓜、山药、木耳、莲藕、蛙肉和狗肉，还有动物的脚、舌、耳和所有内脏器官。
6.Using spices: Chinese cooks like to add fresh/dried spices when cooking, like ginger, spring onion, mint, pepper, garlic, chilies, etc. Western cooks usually use processed spices like pepper powder, ketchup, etc.
香料的使用。中国大厨做菜时喜欢加入新鲜的和*香料，例如生姜、葱、薄荷、胡椒、大蒜、辣椒等等。而西方人一般使用的是胡椒粉和番茄酱等经过处理的调料。
