First are serving principles: One of the characteristics of Chinese cuisine is the combination of various flavors, of chopping meat and vegetables and the art of mixing them together, unlike the "big chunk" approach in the West.
首先是調味原理。中國菜的特色之一是把各種味道混合，例如肉切碎、菜切碎，混在一起，講究調和的藝術，與西方的「大塊文章」相異其趣。