筷子的用法,英语版还有毽子、跳绳的历史和用法是英语材料，不是问该怎么用

筷子的用法,英语版还有毽子、跳绳的历史和用法是英语材料，不是问该怎么用
筷子的用法,英语版
还有毽子、跳绳的历史和用法
是英语材料，不是问该怎么用

筷子的用法,英语版还有毽子、跳绳的历史和用法是英语材料，不是问该怎么用
筷子：chopstick(一般为复数）
所以chopsticks(加s)

As soon as he left his table, a foreign diplomat grabbed his chopsticks as a historical souvenir.
他刚一离开桌子，一名国外的外交人员就抓起了他的筷子，把它作为了具有历史意义的纪念品。
Throwaway chopsticks
一次性筷子
Hold your chop...

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As soon as he left his table, a foreign diplomat grabbed his chopsticks as a historical souvenir.
他刚一离开桌子，一名国外的外交人员就抓起了他的筷子，把它作为了具有历史意义的纪念品。
Throwaway chopsticks
一次性筷子
Hold your chopsticks so.
把你的筷子这样拿着。
I like using chopsticks.
我喜欢用筷子。
I'm clumsy with chopsticks.
我用筷子笨极了。
Can you use chopsticks, sir?
会用筷子吗？
毽子：shuttlecock
踢毽子：kick shuttlecock
跳绳：rope skipping/skip
The children skipping over rope in the playground.
孩子们在操场上跳绳。

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Held between the thumb and fingers of one hand, they are used as tongs to pick up portions of food, which is prepared or is cut up and brought to the table in small and convenient pieces, and (except ...

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Held between the thumb and fingers of one hand, they are used as tongs to pick up portions of food, which is prepared or is cut up and brought to the table in small and convenient pieces, and (except in Korea) as means for sweeping rice and small pieces of food into the mouth from the bowl. Many rules of etiquette govern the proper conduct of the use of chopsticks.

The smaller ends come in contact with the food.Chopsticks are traditionally held in the right hand only, even by left-handed people. Although chopsticks may now be found in either hand, a few still consider left-handed chopstick use as improper etiquette. Some people believe this belief came from a Chinese legend.[citation needed]
Chopsticks are simple in design: merely two thin rods (top and bottom area smaller than one square centimeter, length varies), each slightly tapered. The smaller ends come in contact with the food. Some designs have rings carved around the tips, which aid in grabbing food. In chopstick-using cultures, food is generally made into small pieces. Rice in East Asia is usually prepared to be sticky, which leads to "clumping" of the rice conducive to eating with chopsticks (while rice prepared using Western methods tend to be "dry" and is particularly difficult to eat with chopsticks). The stickiness also depends on the cultivar of rice; the cultivar used in East Asian countries tends to be japonica, which is stickier than indica, a rice used in most Western and South Asian countries.
Chefs and cooks also use chopsticks as a cooking tool. There are longer cooking chopsticks for preparing food.
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