In this Mandarin episode, I talk about the differences between a typical Chinese kitchen and a typical kitchen in the west. First, a Chinese kitchen is not usually equipped with a full-size oven and a dishwasher like we see in an American kitchen. Secondly, a Chinese kitchen is often separated from the rest of the house by design due to the cooking smoke, which is more of a source of indoor air pollution than western-style cooking.

Some useful expressions:

1.  | 中式厨房  | Zhōngshì chúfáng: Chinese-style kitchen
2.  | 西式 | xīshì: "Western" -style (not America's West, but west hemisphere/the western world)
3.  | 灶台 | zào tái: stove-top 
4.  | 微波炉 | wéibōlú: microwave
5.  | 家电配置 | jiādiàn pèizhì: home appliance set-up
6.  | 大烤箱 | dà kǎoxiāng: big oven/full-size oven
7.  | 洗碗机 | xǐ wǎn jī: dishwasher
8.  | 越来越多 | yuè lái yuè duō: more and more 
9.  | 装 | zhuāng: install
10.  | 主要 | zhǔyào: main
11.  | 空间 | kōngjiān: space
12.  | 传统中餐 | chuántǒng zhōngcān: traditional Chinese food
13.  | 占地方 | zhàn dìfāng: take up space
14.  | 封闭 | fēngbì: confined, closed off
15.  | 开放式 | kāifàng shì: open-style
16.  | 单独 | dāndú: stand-alone
17.  | 屋子 | wūzi: room
18.  | 隔开 | gé kāi: separate, set apart
19.  | 设计 | shèjì: design
20.  | 跟…有关 | gēn…yǒuguān: relate to...
21.  | 饮食 | yǐnshí: diet, food
22.  | 煎炒烹炸 | jiān chǎo pēng zhà: (signature Chinese cooking methods): panfry, stir-fry, boil, deep-fry
23.  | 油烟 | yóuyān: cooking smoke/cooking fume
24.  | 污染 | wūrǎn: pollute, pollution
25.  | 所有 | suǒyǒu: all
26. |特点| tèdiǎn：feature, trait, characteristic
27.  | 吸油烟机 | xīyóu yān jī: kitchen vent(ilator)/range hood
28.  |吸力| xīlì: extraction power
29.  | 烹饪 | pēngrèn: cooking (formal)
30.  | 产生 | chǎnshēng: produce

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