The cooking degree of steak abroad can be divided into three-rare (the inside of the steak is blood red, with a certain temperature), five-rare (the inside is pink, with considerable heat) and five-rare (the inside of the steak is pink, with light gray and brown). The whole steak is very hot, five-rare (the inside of the steak is mainly light gray and brown with pink) and full-cooked (the inside of the steak is brown). What's the point of laughing at the rare statement, which was completely put forward by China people?
In the eyes of many people, foreigners seem to eat only medium-rare or medium-rare steak with bloodshot blood. Actually, it's not. Many elderly people will choose well-done steaks, and US President Trump is a big fan of well-done steaks. But since foreigners don't care about things, why do China people care so much?
Investigate its reason, I still think that China people take "eating western food" too seriously, and they often struggle with things like how well cooked it is and which hand holds a knife and fork. In fact, it's just a very ordinary meal, without so much pressure! Come if you like! If you like the tender taste, fry it a little. If you are used to Chinese food and like it well-done, order it well-done! Kobe beef in Japan can almost be made into raw steak sashimi, while the steak in American fast food restaurants is even "well-done", with French fries, pasta and coke, full of fast food flavor.
Besides, in China, except for high-end western restaurants, most restaurants are the same no matter how familiar you are.