China and the United Kingdom Food

The traditional English meal (lunch or dinner) is based on plain, simply-cooked food. British beefsteak is un-surpassed (with the best steaks coming from the Scotch Angus cattle) and is accompanied by roast potatoes, or potatoes done in their jackets; a second vegetable ( probably cabbage or carrots) , and Yorkshire pudding (baked batter, a mixture of flour, egg, milk and salt).
The traditional English breakfast is a full meal. Some people have a cereal or porridge to begin with. If porridge is prepared from coarse oatmeal (in the proper Scottish manner) it is a tasty, economical, and nourishing dish, especially when it is eaten with milk or cream, and sugar or salt. Then comes a substantial, usually cooked, course such as bacon and eggs, sausages and bacon or, sometimes, haddock or kippers. Yorkshire ham is also a breakfast speciality. Afterwards comes toast, with butter and marmalade, and perhaps some fruit. Tea or coffee is drunk with the meal. Many English people now take such a full breakfast only on Sunday morning.
Apple pie is a favorite sweet, and English puddings, of which there are various types, are an excellent ending to a meal, especially in winter.

Chinese cuisine originated from the various regions of China and has become widespread in many other parts of the world — from East Asia to North America, Australia, Western Europe and Southern Africa.
Regional cultural differences vary greatly amongst the different regions of China, giving rise to the different styles of food. There are eight main regional cuisines, or Eight Great Traditions : Anhui, Cantonese, Fujian, Hunan, Jiangsu, Shandong, Sichuan, and Zhejiang.
In a Chinese meal, each individual diner is given his or her own bowl of rice while the accompanying dishes are served in communal plates (or bowls) that are shared by everyone sitting at the table. In the Chinese meal, each diner picks food out of the communal plates on a bite-by-bite basis with their chopsticks.