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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.
中国菜肴地域种类繁多，使外国人眼花缭乱。辛辣、清淡、酸、甜应有尽有。中国菜最会利用自己本土产的动植物了，这一点没有别的国菜可以比得上。每种可食的蔬菜和动物的任何一部分似乎都能用来做菜。 近来，要保存民族菜肴，受到三方面的威胁：1）全球交通运输和通讯的革命，2）国与国之间贸易的增长，3）妇女社会角色的转变。 快捷又廉价的交通和通讯有可能会威胁到民族菜肴。来自其他国家的游客希望吃到自己习惯的家乡菜。第二种威胁来自于食物和食品在国与国之间的流通。