中国人喜欢把蔬菜和其他食物切成小块，所以他们在食用前不需要刀叉来切食物(纽曼34)。他们只是用筷子吃饭(Abouta, Patterson and Krista l26)。中国人通常在烹调肉或鱼之前不剔骨。他们通常煮整条鱼(Kulkarni 192)。煎、煮、蒸、炖是中国人烹调食物的一些方法。他们通常用酱油，大蒜和姜膏或整个香料在他们的烹饪。他们喜欢蒸、炒、翻炒、快炒和浅炒。中国人喜欢用动物油或花生酱煎炸食物。在美国，人们喜欢把蔬菜和其他食物切成大块。吃饭的时候，不像中国人，他们用刀叉。在美国，虽然人们同时吃鱼和肉，但他们更喜欢吃鱼片和无骨或全骨的肉(Kulkarni191)。
美国人更喜欢吃沙拉、煮熟的蔬菜和/或用中国人完全不知道的低油或香料烹制的蔬菜(Mothershead 30)。这里的人用橄榄油、葵花籽油或黄油做饭。喜欢煮、烤、烤或煮食物。中国人烹饪时使用的某些食材在美国很难得到批准或找到。在中国，许多食材的使用在美国是很少见的(Abouta, Patterson和Kristal 24)。中国菜确实使用了青蛙、狗、它们的耳朵、舌头、脚和其他内脏。他们也使用山药，莲荚，冬瓜，树真菌等在他们的烹饪(Kulkarni190)。中国人做饭时喜欢用一些干的和新鲜的香料。
Chinese prefer to cut their vegetables and other food items into small chop sizes, so they don’t need a fork or a knife to cut their food before consumption (Newman 34). Simply they use chopsticks to eat (Abouta, Patterson and Krista l26). Chinese people generally don’t remove bones before cooking meat or fish. They usually cook whole fish (Kulkarni 192). Frying, boiling, steaming and stewing are some of the methods used by Chinese people to cook their food. They usually use soya sauce, garlic and ginger paste or whole spices in their cooking. They prefer steaming, sautéing, stir frying, quick and shallow frying methods for cooking. Chinese prefer oil extracted from animals or peanut butter for frying food.In the US people prefer to cook vegetables and other food items in big pieces. While eating, unlike Chinese people, they use knife and fork. In the US, though people consume both fish and meat, they prefer to use fish fillet and meat either with no bones or with whole bones (Kulkarni191).
People in the US prefer to consume more of salads, boiled vegetables and/or vegetables cooked in very low oil or spices which are totally unknown to Chinese people (Mothershead 30). People here use olive oil or sunflower oil or butter for cooking. Prefer boiling, baking, roasting or boiling for preparing their food.For cooking the Chinese use certain ingredients which are hardly being approved or found in the US.In China many ingredients are used which one can rarely found in the US (Abouta, Patterson and Kristal 24). Chinese cuisines do use ingredients like frogs and dogs, their ears, tongue and feet and other internal organs. Also they use yams, lotus pods, winter melons, tree fungi, etc. in their cooking (Kulkarni190). Chinese people prefer to use a number of dried as well as fresh spices while cooking.