The main difference between regular fries and Belgian fries lies in their presentation, preparation, and cultural context. Belgian fries, known as frites, f-r-i-t-e-s, are traditionally thicker than standard French fries.

普通炸薯條和比利時炸薯條的主要區別在於它們的表現形式、製作方法和文化背景。比利時炸薯條被稱為 frites，f-r-i-t-e-s，傳統上比標準薯條更粗。

They are typically prepared by frying them twice: first at a lower temperature to cook the inside, and then at a higher temperature to achieve a crispy golden exterior.

製作方法通常是煎炸兩次：先用較低的溫度將內部煎熟，然後再用較高的溫度將外部煎至金黃酥脆。

The double frying method gives Belgian fries a distinctive texture - crispy on the outside and soft on the inside. In contrast, French fries can vary widely in thickness and are often thinner like the fast food variety.

雙層油炸法使比利時薯條具有獨特的口感--外脆內軟。相比之下，炸薯條的厚度變化很大，通常像快餐食品一樣較薄。

While they may also be double fried, it's not as universally practiced. Additionally, Belgian fries are often served in a cone-shaped paper with a variety of sauces, such as mayonnaise or Andalouse.

雖然比利時炸薯條也可以雙層油炸，但這種做法並不普遍。此外，比利時炸薯條通常用錐形紙包著，配以各種醬料，如蛋黃醬或安達盧西亞醬。

French fries are commonly associated with ketchup and are frequently paired with meals rather than stand-alone snacks.

炸薯條通常與番茄醬聯繫在一起，經常與正餐搭配，而不是獨立的零食。