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The article is devoted to the analysis of the understanding of gastronomic discourse in Russian and Chinese linguistic cultures. In this paper, national food and its taste are considered as an important part of culture and one of the means of identification in intercultural communication. The article presents an analysis of a survey of Russian and Chinese students, as a result of which the universal and specific in the food culture of the two peoples are highlighted.

In this article, we consider the specifics of the linguistic personality formation of Chinese students learning Russian in the context of professional academic discourse. The linguistic personality analysis is based on the model by Yu.N. Karaulov, which comprises the verbal-and-semantic, thesaurus, and motivation levels. In our work, we pay attention to the specific features of each level. We distinguished the mistakes, which В1-С1 Chinese students learning Russian as a foreign language make when they construct monologues and dialogues. Based on the conducted questionnaire survey, we have determined the Russian proficiency level in terms of the language system, as well as revealed the knowledge of precedent names.