【新編大學(xué)英語】（第二冊(cè)）Unit 6 C 烹飪與菜肴（4/6）

The regional variety of Chinese dishes is bewildering to the foreigner. Spicy, bland, sour and sweet are all represented. No national cuisine uses the native plants and animals more than the Chinese. Every part of every edible vegetable or animal seems to have its use. There are three recent threats to keeping national cuisines:one) the revolution in world transportation and communication, two) the increase in trade between nations, and three) the changing role of women in society. Rapid and inexpensive transport and communication may threaten national cuisines. Travelers from other countries want the kind of food they are used to at home. The second threat is caused by the flow of foods and food products from one country to another.