中国食物和日本食物有什么不同之处？

其二：
Most Chinese dishes throughout history were cooked by submerging them in water and cooking them at a lower temperature.
在历史上，很多中国菜的做法是，把它们淹没在水里，在一个低温下煮熟。

The dishes were boiled, steamed, braised, stewed. Some Chinese cuisines like Anhui cuisine is still dominated by those cooking methods and stir frying is less common.
它可以是煮的，蒸的，烤的或者炖的。许多中国料理，比如安徽菜，依然是用这些复杂的烹饪方式，而很少是炒的。

The wok hei technique of using a ferociously strong flame is only found in certain Chinese cuisines (primarily Cantonese, which is the most famous Chinese cuisine to non-Chinese people).
以超大火烧菜的技术，只在有几种中国料理见到，（主要是广东，对于非中国人来说，粤菜也是最出名的中料）

You can find stir fries in Japan too, and there are Chinese ethnic minorities that don’t stir fry much at all.
你一样可以在日本见到炒菜，你也可以在中国见到，从来不炒菜的少数民族。

A lot of people believe that Chinese cuisine is more spicy hot than Japanese cuisine, and this a common stereotype that the Japanese themselves have of Chinese cuisine.
很多很认为，中国菜比日本菜加更多辣椒，同时在日本，这也是一种常见的刻板印象。

Certain Chinese cuisines have a lot of spice but the characterisation of Chinese cuisine as a whole to be hot is inaccurate.
某些中国菜确实会加入很多辣椒，但是如果总体地认为中国菜的特色是麻辣更多，这是不准确的。

There are many Chinese cuisines where hot spices are uncommon and even shunned because they cover up the so-called “original flavour” (原味).
有许多中国菜，并不会经常加辣椒，甚至会避开它们，因为它们会掩盖食材本身的味道。

This is particularly common in southeastern coastal China. My mother is from Kinmen in southern Fujian (ROC) where the people eat a lot of fried foods, congees, rice vermicelli, peanuts, sweet potatoes, and soups.
这在中国东南方沿海地区，是非常常见的。我的妈妈来自闽南的金门，那里人们吃很多油炸食物，粥，米粉，花生，红薯，和汤。

单词：
submergv.浸没,淹没,掩没
vi.潜水
steamed adj. 蒸熟的@动词steam的过去式和过去分词
braised 炖熟的;
stewed adj. 焦虑不安的；烂醉的；炖煮的
v. 用文火慢慢煨炖；使…焦虑不安（stew的过去分词）
stir n.轰动,搅动,监牢
vt.动,移动,摇动,激起,搅和,惹起
vi.走动,传播,流行
fry n.油炸食物,油炸锅,鱼苗,鱼秧
v.油炸,油煎
stir frying 炒菜
ferociously adv. 野蛮地,残忍地
Cantonese n. 广东人,广东话
spicy adj.加香料的,出产香料的,辛辣的,有风味的
stereotype n.[印]铅版,陈腔滥调,老套
vt.使用铅版,套用老套,使一成不变
shunned vt. 避开, 回避, 避免
cover up vt. 掩盖(隐藏, 包住)
southern Fujian  闽南
congee vi. 告别；鞠躬告辞 n. 粥；告别
vermicelli n. 细面条,粉条
sweet potatoes 白薯, 红薯, 甘薯

来了！看阿胖一口气！

其四：
You would probably need over three hundred pages just to make sure you have mentioned every single regional and ethnic cuisine in China.
如果想要概括中国所有地区和民族的料理，你可能得到超过三百页的答案。

The PRC officially recognises 56 ethnic groups but ethnographers estimated the true number of distinctive ethnic groups to be around 200.
中国官方规定有56个民族，但是民族志学者估计真实的拥有文化差异的民族数量大约有200个。

A lot of people like to focus on the internal differences of the Han Chinese but the ethnic minorities of China have their own subgroups as well.
很多人热衷于关注汉族内在的不同，但是中国的少数民族也有内在的子群体。

Did you know Manchu people also live in Guizhou and the term “Miao” refers to a whole gamut of different Hmongic peoples?
你知道满族也住在贵州吗，知道苗，指的是不同区域的整个苗族吗？（什么东西！）

Another thing people think distinguishes Chinese cuisine from Japanese is that Japanese people will eat raw met whereas Chinese people will not.
另一件人们熟知的，区别日本饮食和中国饮食的方法是，日本人吃生肉，而中国人不会。

This is completely false. Eating raw meat is more common in Japan than it is in China but there are many Chinese cuisines that feature raw meat.
这是完全错误的。虽然比起中国，吃生肉在日本非常常见，但是中国也有许多料理以生肉为特色。

There was once a widespread custom of eating sliced raw fish in all coastal provinces, but now the practise is largely restricted to Guangdong.
曾经，在所有沿海省市有一种习俗，就是吃生鱼片。后来，只有广东保留这种习俗了。

The Bai people of Yunnan eat all sorts of pork cuts completely raw.
云南的白族吃所有种类的生猪肉切片。

This makes me a bit nervous because of how easily transmissible diseases can be in pork compared to most other types of meat.
这样让我有意者焦虑，因为比起其他类型的肉，猪肉传播疾病是难道容易。（？中国人吃的最多的就是猪肉来着！）

单词表：
PRC 中华人民共和国
ethnographer n. 民族志学者,人种学者
distinctive adj. 有特色的, 与众不同的
subgroup n. 小群；隶属的小组织 vt. 给…加副标题
gamut n. 全音阶；全音域；整个范围
Hmongic 苗族
widespread adj. 分布广的；普遍的，广泛的
sliced 刨切的
transmissible adj. 能传送的；能透射的；可传达的

其六：

A lacquer tray, bowls, cups, and a pair of chopsticks were excavated from the Tomb of Lady Dai in Hunan province.
这是一套涂了漆的餐具，包括托盘，碗，杯子，一双筷子。它在四川的戴夫人墓中被挖掘出来。

Guests sat on the floor and did not sit around one large table, as they do today.
客人坐在地板上，而不是像今天，围坐在一张大餐桌。（倒装！）

Each person had their own low table on which a tray of vessels for food and drink was placed.
每个人都有一张矮桌，上面放着托盘，用来放食物和饮品。

There was a main dish consisting of a cooked grain known as “飯” (which was usually rice) with side dishes served alongside it.
主食是煮熟的谷物，被称之为饭（通常来说是米饭），而其他菜放在它旁边。

The colours black and red were highly valued by the Han Dynasty, so you will constantly see those two colours in Han-era art.
黑色个红色在汉朝是很高贵的颜色，所以你会经常在汉代艺术品里看到这件两种颜色。

I predict that this individual style of eating will make a comeback in China as dining alone becomes more popular and the extended family unit wanes in influence.
我预测，在单独用餐逐渐普及时，随着大家庭单位的影响力减弱，这种个人饮食方式将在中国卷土重来。

I can’t really describe what the “difference” between Chinese and Japanese food is supposed to be when I can’t exactly work out what “Chinese food” means in the first place.
我不能够描述，中国和日本食物的不同应该是什么，因为我不能确切地弄清楚中国食物首先意味着什么。