Question

Please express your opinions about Chinese food.求一篇英语作文

在"科学破坏了我的晚餐"中，作者对美国食品表示他的意见。作家的观点也适用于中国的食物吗？请发表您对中国食物的意见。以此为出发点。
请答友们看好我的问题，别白白辛苦了一场。
在“科学破坏了我的晚餐”中，作者认为科技的进步应用，使食物变得更加好看，保存时间更长，但味道却大不如从前。这样的观点同样适用于中国的食物吗。
我要的文章是对中国食物现状的看法，不是单纯的“我喜欢中国食物”。

Answer 1

The food from China has many characteristics. These kinds of food's flavour are quite different frome the Western food, expecially different from the famous Western food - Fish and Chips. The ingredients in Chinese food are also quite different from the Western food.

As a child, I remember my parents always giving or going to dinner parties. They would usually play mahjong games that started in the early afternoon. Tea was served around four. Dinner, always a banquet, would be served around eight o’clock and lasted for several hours. Banquets consisted of twelve to fifteen dishes, and only the very best was offered. It would start with four cold dishes of fowl, meat, seafood and vegetables. After these dishes were sampled, the waiter would remove the dirty dishes and replace them with clean ones. The hot dishes would then begin, and are served one at a time. I remember our famous chef wanted to know precisely how long it would take a dish to be carried from the kitchen to the dining table, so he would know when to have it ready.

With each dish a toast would be offered, either to the hostess or the honored guest. It would be “Gan Bei” (bottoms up) or “Swei Bien” (as much as you want). Occasionally, toasting games were played. Two players would both call out numbers from one to five and each would throw out his hand showing the corresponding number of fingers. The winner who called the correct total of both hands would be the winner, and the loser would have to drink a “Gan Bei” toast to the winner. Consequently, the party tends to get nosier and happier with each dish. I remember many foreign guests who were attending a Chinese banquet for the first time, literally being carried out. They did not realize how many dishes would be served, nor the number of times they would be required to swallow their drinks, “bottoms up!”

“Beijing Duck” was always a popular attraction, especially in Beijing where the dish originated. The waiter would bring in several raw ducks on a bamboo stick, and the hostess would point to the one she liked. While this dish was being prepared, guests would be toasting and enjoying individual dishes of seafood, meat, fowl and vegetarian specialties.

The duck is covered with a coating of honey, soy sauce, five spice powder and brown sugar. When the duck is dry the procedure is repeated again. The duck is then roasted until done and the skin caramelized and crispy. While the duck is cooking, a sauce consisting of toasted sesame oil, hoi sin sauce,(this sauce can be bought in Asian grocery stores) honey, and soy sauce is prepared. The duck skin is served on one platter and the meat on another. Warm, crepe-like pancakes are brushed with the sauce, sprinkled with spring onions and shredded cucumber, then topped with a generous helping of duck meat, rolled up and eaten like a wrapped treat.

Deserts could be almond gelatin, walnut tea, or eight treasure rice called “Babao Fan” in Chinese. “Babao Fan” is my most favorite desert. The treasures may include: sweet bean paste, dates, almonds, walnuts, figs, and a mixture of crystallized dried fruits. The other ingredients called for are glutinous or sweet rice, butter, and sugar. Pick your prettiest bowl, grease it well, and make a flowered pattern on the bottom with fruits and nuts. Cover the inside of the bowl with the glutinous rice mixture, fill it with the eight treasures, and cover all with more of the rice mixture. Steam the bowl for forty minutes or so. When ready, turn the contents of the bowl out onto a beautiful plate and the flowered pattern will appear at the top of the mound of the steaming desert. A banquet always ends with a big platter of fruit.

Chinese dishes have been developed for hundreds of years and passed on from generation to generation. Each region has its specialties, which have withstood the passing of time. I remember peaches as big as grapefruits, so juicy you could not avoid messing up your hands and clothing; oranges so round and perfect, I would cut the skin to make beautiful baskets. I filled them with chestnuts and sweets to give to my foreign friends and teachers at the French School, “Sacre Coeur,” where I was a student. Persimmons had to be bright orange and soft; if they were hard they would pucker up your mouth. My twin sister, Lu, and I would stick them outside the window on a cold, snowy day, and then eat them later with spoons, just like ice cream.

Chinese people love festivals and have special foods for each occasion. Spring rolls to celebrate the coming of spring; moon cakes stuffed with dates and nuts for the full moon; pot stickers shaped like golden nuggets for Chinese New Year and prosperity; long-life noodles for birthdays.

Chinese people are hospitable; the greatest honor they can offer their friends is to have them over for a meal. The hostess will go to any length to offer the very best to her honored guests. This custom is not reserved for the rich, people who do not have much money will invite their friends to share whatever food they can afford. It is an honor for the hostess to show her friends how much she appreciates and loves them.

The most tedious part of Chinese cooking is the preparation. The cook needs many little bowls so that each meat and vegetable is separated. As you know, each vegetable has its own texture and color, and each has to be stir-fried separately. Only the meat is marinated with soy sauce, wine and other enhancing ingredients. Even in our cooking we never forget to practice our “Yin Yang” philosophy; contrast and balance, the soft and the crisp, the light and the dark, the sweet and the sour. When slicing pork or beef, always cut it against the grain. The meat or fowl is always the main ingredient. If the meat is cut in strips, then everything else added to that dish should be cut likewise. Another dish could be cut into cubes. Always remember the balance of color and texture. The prep works could take hours, but the last minute cooking can be quite fast. Chopsticks are provided, and the guest has nothing to cut. No work, only to enjoy the food and be happy.

追问

很感谢您O(∩_∩)O~可是好像跟我所需要的有出入……

追答

The number of countries growing GM crops has increased in recent years, including in China. The benefits and dangers of genetically engineered food are the subject of intense debate. Supporters claim it will feed the world and promote better health and ecological welfare. Detractors have their doubts. Genetically modified (GM) food includes crops, vegetables and fruit that have been created using genetic engineering methods. This differs from traditional breeding in that genetic transference between unrelated species does not occur biologically in nature.

Dangers of genetically engineered foods
•Scientists can choose which genes to manipulate, but they don't yet know where in the DNA to precisely insert these genes and they have no way of controlling gene expression. Genes don't work in isolation, changing a few could change the whole picture, with unpredictable and different effects under different circumstances.
•It is not correct to tout genetically modified food without evaluating the risks sufficiently. Or at least proving conclusively that there are no risks.
•GM food will end food diversity if everyone starts growing the same standardized crops.
•GM crops could cross-pollinate with nearby non-GM plants and create ecological problems. If this were to happen with GM foods containing vaccines, antibiotics, contraceptives and so on, it would very well turn into a human health nightmare.
•The claim of ending world hunger with GM food is a false claim. World hunger is not caused by shortage of food production, but by sheer mismanagement, and lack of access to food brought about by various social, financial and political causes.

Answer 2

Food in China

Compared with western style of food, Chinese food is well known as the delication and balance of nutrition. There is less fat and cream involve in the meal and is regarded more healthy and most Chinese people are proud of the thousands of years traditional food culture.

However, China is facing serious problems that how to properly managing and supervising the food safety. In China, the legal system and supervising rules ar not so developped as some western countries. Therefore, with developping of science and boosting of economic, many vendors add harmful or even poisonous additive to the food to make it either look or taste good and gain abnormal illegal profit.

Moreover, In China the highly advanced techniques and latest research results are widely applied in producing food. Compared with the traditional food which gain through nauture farming, the nutation structure of new style food such as genetic modified food was broken and restructured which may cause redundency of insufficiency of certain nutriments.

All in all, for Chinese people we cannot ignore the adverse influence on food which is caused by the scientific advance and economic boom. To maintain citizens' healthy, the food safety problem should be resolved as quickly as possible and we should try not to break the nature structure of the food.

Answer 3

Nowadays, a lot of incidents about food occured in China, which drew great attentions from Chinese people. We want to ask a question: " Is the food I have every day pure and eatable or not?"

With the development of technology, various antiseptics have been applied in making Chinese food, which has prolonged its shelf life. Not only it can be preserved for longer time, but also it looks for fresh and can arose people's appetite, so that it can be sold to more people. In that case, the seller can earn a lot of people. For the sake of money and profits, some food factories will take the risk to use some additives or antiseptics that are forbiden to be used in food. For example, melamine was used in the milk powder with the brand of "San Lu". This illegal action made so many kids suffer from kidney stones. Plasticizer is also an illegal additive that was found to be used in drinks, like green tea. According to the General Administration of Quality Supervision, Inspection and Quarantine, the Chinese Mainland has stopped importing goods produced by companies from the region that have used industrial plasticizer.

So more and more people become worried about the present situation about Chinese food, and hope government can do something to prevent this kind of incident from happening again. The government needs to protect people's health.

Answer 4

勿庸置疑，的确存在！
三鹿奶粉事件（三聚氢胺）、苏丹红事件、地沟油事件、瘦肉精事件、漂白剂事件、防腐剂事件…
太多的人工手法代替了纯天然、无公害，现在究竟还有哪些食品是绿色环保型的？恐怕谁也说不清楚…
其实，把你劈开、剁碎，摊开就是一张元素周期表…

追问

我要的是英文版……谢谢