What makes the Chinese and the french cuisines so good! It's needless to say the Chinese and the french cuisines are two of the best cuisines in the world, maybe the two best. So people ask: what makes them so good? What's the raisons that make them so delicious? I think there are four aspects to judge a cuisine : the ingredient, the way of cooking, the way of eating and the nutrition. Great ingredient is the basis of great cuisine. In China, the fish is always killed less than one hour before the cooking to keep its freshness. In France, people usually eat raw vegetables or salad which are picked up in the field early in the morning. Regardless in the countryside of Chine or France, people like to grow vegetables in their backyard, the garlic, the ginger, the eggplant or the salad. Whenever they need these ingredients, they pick them up then cook them with the freshness. In France, the beef is regional, the pork is regional, the seafood, the cheese and the wine, they are all regionals. The south-west is famous for its duck and goose; the south-est is famous for its sausages, cheese and its mountain food. Nobody doesn't look forward the seafood when they are in Brittany and don't forget to order a dish which is cooked with herbs and garlic if you happen to be at Province. It worth to saying that not any sparking wine in France could be named "champagne", this name is only dedicated to that brewed in the region of Champagne-Ardenne. By contrast, to Chinese, the pursuit of the ingredients' origin is not as tricky as the french, but reflects their attitudes toward nature. "Those living on a mountain live off the mountain, those living near the water live off the water" is the creed of ingredients in China. Those who living on a mountain enjoy their mushroom, bamboo shoots and pheasant; those who living near the water cherish their fish, river prawn and seaweed. If someone takes up these two advantages, he doesn't need to be embarrassed for the selection, just to cook the sliced fried snakehead mullet with bamboo shoots. To be continue...