Dining Tool and habits（餐具以及习俗）Not same to the people living in western area， Chinese used to have their dinner together with all the family members， sitting around a table and each person will have one set of dining tool in front of them， including two bowls which one for rice and another for soup， one pairs of chopsticks and one plate for meat / They will share the food dishes which were made and put into the central of table， diners will only pick up the food from the dished which who want to He will pick it and places it into the small plate in front of There are 2 special habits， one is， Chinese diners never pick up rice from the bowl but will handle the bowl towards their lips then poke the rice into their mouths by the The other one is， Chinese always have soup during or after （不同于西方，中国人在吃饭时是围坐在一张桌子边的，大家把菜肴放在桌子中间，夹取自己喜欢的另外，中国人吃饭时还有两个习惯，一是喜欢把碗拿起凑向嘴边，把饭扒到嘴里，一是会在饭中或者饭后喝汤）
In south China， the favorite and most typical dishes were nian gao， sweet steamed glutinous rice（糯米）pudding and zong zi (glutinous rice wrapped up in reed（芦苇）leaves)， another popular 在南方，最受喜爱和具代表性的食物是用甜糯米捏成的年糕，另一道受欢迎的美食是用芦苇包上糯米作成的粽子。 In the north， steamed-wheat bread (man tou) and small meat dumplings were the preferred 在北方，馒头和小甜饺是首选 The tremendous amount of food prepared at this time was meant to symbolize abundance and wealth for the household 这种时候准备巨量的食品是味了象征家庭的丰饶
