There'retoomanythingsthatIwanttoputinmyanswer,butthemostimportantthingthatIwanttotellyouallis----GOOD/HIGHCLASSAUTHENTICCHINESERESTAURANTDONOTPUTMSGINTHEIRFOOD,theyusepremiumgradeingredientsandtheypreparetheirstockseveryday!

　　Mydadisagoodcook,mysisterandIalsocancook,weneverputmsginourfoodandwebuyfreshvegetables&seafooddailyinthemarket,ourmealscontainlotofvegetables+fishandlessmeat(myfamilyeatchicken,freshwaterfishandseafood,nobeefnormutton).WhenwegotorestauranttohaveCantonesefood,thesteamedfish-garoupaorlobsterwerekilledsoonafterwepickedfromthetank.

　　Chinaisabigcountry(asbigasUSA)andhasthebiggestpopulation,therefore,Chinesefromdifferentregionshavedifferentcookingways,styles&tastes.Forexample,SichuancuisineisveryspicywhileCantonesecuisineisn'tspicyatall.Peopleinthenortheatwheatnoodlesorsteamedbunswhilepeoplefromthesoutheatriceorricenoodles.

　　ChinesefoodisdifferentfromWesternfoodbythewaywepreparefoodbeforecooking,Chinesecuttheingredientsinbitesizethenstirfryorsteamtheingredientsinshorttimewhilewesternerscooktheingredientsinbigpiecesandcutthefoodontheirplateswithknivesandforks.

　　TherearesomeingredientsorseasoningsinChinesecuisinethatWesterncuicineseldomuse,likejellyfish,seacucumbers,shark'sfins,fishmaws,bird'snest,thousandyearseggs,beancurds(tofu),oystersauce,blackbeansauce,saltyshrimppaste,soysauce,...etc.Ontheotherhand,Westerncookingaddsherbslikerosemary,dill,sage,oregano,thyme,tarragon..etc,intheirfoodwhileseldomyouwouldfindtheseherbsinChinesefood.Chineseaddginger,springonions,mints,corianders,whitepepper...,youhardlycanfindanytraditionalChinesefoodcontainscheese,butter,creamormilk