”The people take food as their heaven.” No matter where you are, if you want to survive, you must eat. However, due to the differences in regions, ethnic groups and countries, different catering cultures have been formed.
France: Wide selection of ingredients, many cooking methods
French cooking technology has always been known in the world. French cuisine is not only delicious, but also has a wide variety of dishes and unique cooking methods. Many of Europe’s first-class restaurants or restaurants have great chefs almost exclusively French.
The outstanding feature of French cuisine is the wide selection of ingredients. French cuisine often uses rare and precious raw materials, such as snails, frogs, foie gras, black mushrooms, etc. Dishes made of snails and frog legs are famous in French cuisine, and many foreign guests go to France for a feast. In addition, also like to use a variety of game, such as pigeons, quails, turtledoves, deer, hare and so on. Due to the wide selection of ingredients, the varieties can be changed in time according to the season, so that the diners can always keep the dishes fresh. This is one of the alluring elements of French cuisine. French cuisine is also very particular about the cooking of vegetables. It is stipulated that there should be no less than two kinds of side dishes for each dish, and it requires a variety of cooking methods. There are dozens of methods for only one potato. Famous dishes in French cuisine are not necessarily all made of precious raw materials. Some very ordinary raw materials can be made into famous dishes after careful preparation, such as the famous “onion soup”, which is made of very ordinary onions. of.
There are many cooking methods of French cuisine, including nearly 20 cooking methods of Western cuisine. Commonly used roasting, frying, braised, baked, iron grilled, stewed, steamed and so on. As people’s requirements for dishes continue to change, the taste, color and seasoning of French cuisine are also constantly evolving. The taste of French cuisine is more light, the color is more primary color, plain color, avoid big red and green, do not use unnecessary decoration, and pursue elegant style. Soup dishes especially pay attention to the original flavor, without any auxiliary materials that detract from the color, taste and nutrition. Take ordinary vegetable miso soup as an example, it is required to smash all the vegetables into fine velvet and cook together with the soup, so that the original taste of the soup can be pure and the concentration of the soup can be increased. Another example is tomato sauce, which is widely used as a seasoning in Western dishes. But in modern French cuisine, tomato sauce is used less, but a lot of fresh tomatoes are fried in oil and then replaced by tomato sauce, which highlights the original color and flavor of the dish. In particular, French cuisine places great emphasis on the making of sauces. Sauce is actually a mixture of raw juice, dressing, dressing, and wine. The ingredients are fresh and the sauce is delicious to make a good dish. Dishes that best represent French flavors are snails, foie gras, lobster, frog legs, cheese, and roast suckling pig, roasted game, bloody duck, creamy rib fish, fish soup from Provence, and Strasbourg croissants.
France is a country rich in wine, so wine has become the main ingredient for seasoning in French cuisine. Champagne, red and white wine, sherry, rum, brandy, etc. are commonly used in cooking. Different dishes use different wines, there are strict regulations, and the amount is larger. Therefore, whether it is a dish or a snack, the smell is rich and the taste is mellow and refreshing. For example, the famous red wine chicken, which is only more than 1,000 grams of chicken, actually needs to be mixed with about 4,500 grams of red wine and brandy. In addition to alcohol, French cuisine also likes to add various spices to increase the aroma of dishes and snacks. Such as garlic, parsley, rosemary, taligang, thyme, fennel, saijie, etc. All kinds of spices have unique aromas, and when they are put into different dishes, they form different flavors. French cuisine also has regulations on the use of spices. There is a certain proportion of what kind of spices to put in any dish. It can be said that wine and spices are two important characteristics of French cuisine.
The names of French dishes are also interesting, and many dishes are often named after the names of places or people. Such as “Lyon potatoes”, the onions and garlic used in this dish come from Lyon, which is rich in onions and garlic, hence the name. For example, “Marseille Fish Soup”, this soup is made of marine fish, because Marseille is a seaport city, rich in marine fish. Interesting dish names tend to attract diners, make an impression, and when you sit down to eat, ordering becomes a fun and good mood.
America: Originated from Britain, but has its own characteristics
American cuisine can be said to be developed on the basis of British cuisine. American cooking started in England because most Americans are descendants of British immigrants. But American cuisine has its own characteristics, because the United States has a vast territory, a good climate, a wide variety of food, convenient transportation, and excellent refrigeration equipment. Chefs and housewives can choose their food at will, and they pay great attention to nutrition when cooking dishes. Americans have a habit of eating a variety of fruit juices and slightly salty desserts for breakfast, and they are very interested in salads. Most of the salad raw materials are fruits, such as bananas, apples, pears, pineapples, grapefruit, oranges, etc., and salad oil and fresh cream are mostly used as seasonings, and the taste is relatively fresh. Not too interested in spiciness. Americans like to use fruits as accessories in cooking, such as pineapple drumsticks, roast duck with apples, etc. They also like dishes such as iron grills. Fried dishes are also often eaten, such as fried chicken, fried bananas, fried apples, etc. Desserts like to eat cakes, ice cream, fruits, melons and so on. Many of these varieties, such as pudding, apple steak, etc., were learned from the United Kingdom, but the cooking methods have changed and become more American. American baked desserts are famous for their production and decoration methods, and cold drinks, frozen desserts, salads, American steaks, fried chicken, etc. are also popular among continental Europeans. Americans don’t like drinking tea. They like to drink cold water or mineral water with ice cubes. They usually drink whiskey, brandy and other wines as tea without side dishes.
UK: fine quality, attention to patterns
The British pay more attention to dining etiquette, pay attention to life, and mainly eat Western food. The amount of vegetables should not be too much, but the quality should be refined, the pattern should be paid attention to, and the taste of the vegetables should be fresh and tender. I have the habit of drinking “quilt tea” before waking up in the morning (after waking up). But I still eat breakfast after getting up, which usually includes porridge (wheat skin, oatmeal, sugar, milk), eggs, intestines, black tea, toast, butter, and jam. Lunch and dinner consist of two dishes and one soup (one fish and one meat or chicken) and coffee. Eat fruit for breakfast, lunch and dinner. Some people drink before meals and like to drink beer.
British people like light, sweet and sour, slightly spicy food. The cooking methods mainly include frying, frying, roasting, roasting and so on. The main dishes are cold chicken, cold meat, ham, intestines, fish roe, sardines, cheese, fried fish, grilled chicken, tomatoes, various snacks, lettuce, fried steak, pork steak, roast lamb, beef onion, green pepper, Shredded beef, crispy lentils and sweet and sour multi-vegetable soup, chicken soup, mixed soup, mugwort soup, vegetable soup, melon and vegetable soup, clear noodles. I don’t like to eat sticky and spicy dishes.
Australia: Mainly Western food, similar to the UK
Australians mainly eat Western food, and their living habits are similar to those of the UK. My eating hobbies are mainly coffee, but also black tea and Chinese herbal tea, and I am also very interested in Chinese food. The taste is light, like sweet, sour, and many condiments. The main methods are frying, frying, frying and roasting. The main dishes are all kinds of fried eggs, scrambled eggs, cold cuts, salted fish, ham, intestines, roast duck, roast chicken, roast fish, roast beef, fried fish, fried pork liver, fried beef tenderloin, fried prawns, fried shrimps , Assorted stir-fried vegetables, fried tenderloin, sweet and sour fish, butter cauliflower, tomato beef, shredded beef with green peppers, noodles in clear soup, tenderloin and melon soup, and persimmon soup. Some people do not eat spicy food, and some people do not eat sour food.
Russia: Originated from other countries, self-contained
The cooking technology of Russian cuisine is not like France, Italy and other countries have their own traditional ways. Many of its dishes come from France, Poland and Italy, but there are many evolutions. The cooking methods and tastes have been completely different, becoming an authentic Russian. big dish. Russia is located in a cold region, people like to eat high-calorie, heavy-mouthed food. They like to eat sour, spicy, sweet and salty dishes, and they use sour cream, milk residue, lemon, pepper, pickled cucumber, shallot, butter, cumin, bay leaves and other condiments for cooking. The general characteristics of Russian cuisine are that it is heavy in oil, heavy in flavor, relatively simple to prepare, and attaches great importance to the heat. They also love cured salted herring, smoked salted sturgeon and salmon. Red caviar, black caviar, sour mushrooms, lemons, raw shallots, raw tomatoes, pickled cucumbers, sauerkraut, etc., are the main ingredients that are indispensable in Russian cuisine. Desserts are mostly fried, and braised fruit is also used as a snack. Various meat and vegetable buns, fish buns, etc. are also favorite foods of Russians.
Italy: People love to eat, full of masterpieces
If there is a collection of first-class cooking, Italy will undoubtedly have the most dishes. Pizza, pesto, semi-circular grilled cheese tarts, minestrone, risotto… Italy is a country full of culinary masterpieces.
This is no accident, because Italians are very fond of “eating”. In any case, Italian cooking is by no means limited to pizza and pasta. Juicy tomatoes are the source of countless jams and soups. Various leafy greens such as fragrant sesame seeds, kale, etc. are also common dishes. Fresh basil leaves, parsley, thyme, and more give a variety of dishes their unique flavor. And garlic, garlic is everywhere, garlic is the soul of Italian cooking.
Middle East: Natural Health, Vitality
Middle Eastern diets inherit the essence of deliciousness, natural health and vitality. For example, tabbouleh, hummus and baklava are staples served in grocery stores and restaurants around the world. If you’re lucky enough to be invited to the Middle East, it’s best to go on an empty stomach because the food there is hearty and delicious. Kebab is considered to be the representative of the Middle Eastern diet. Pieces of lamb (beef), onions, peppers and tomatoes are strung together on large metal skewers and roasted over a charcoal fire. Warm pita bread is often used to push the skewers into the garlic sauce. This roast is often served with salad and lettuce. Another beautiful sight on the table in the Middle East is the family sitting around a pot of vermicelli pilaf. The pilaf is made by mixing assorted vegetables, thin noodles with rice, bowl beans, chicken, chicken soup, and spices such as cumin, ginger root, and saffron, and eat it on the dining table. Traditionally garnished with a tomato sauce tossed with green beans.
Baba ghamoush is a sauce made from steamed and mashed eggplant, garlic, tahini and spices. Serve with pita bread or raw vegetables. Baklava is a multi-layered confection made from dough, nuts and sugar, which is chewy, crunchy and sweet. Hummus is an all-purpose sauce or dip made with beans, tahini, lemon, garlic, parsley, yogurt, and more. Optional ingredients to use are bell peppers or chili peppers, mint, crushed peppercorns, etc. Tahini (tahini) is a paste-like sauce made from sesame seeds, which is creamy in texture and delicious in flavor. Use as dips, sauces, toppings, and more.
Arabia: mainly salty and spicy
Arabs are accustomed to eating beef, mutton and eggs. Generally do not like to eat seafood. Vegetables are also limited to potatoes, cabbage, carrots and mushrooms, green beans and the like. The taste is mainly salty and spicy, and I don’t like sweet and sour flavors. Commonly eaten condiments are salt and pepper, pepper, chili sauce, chili oil, coffee miles, ketchup and so on. The cooking methods are mainly frying, frying, baking and roasting. Beverages are mainly coffee, followed by cocoa. Arabs also love to drink black tea. Valuable dishes include fried pigeons, baked fish, roasted whole lamb and so on. Roast whole lamb is to take a fat and tender lamb, remove the head and feet, hollow out the internal organs, stuff it with rice, dried fruits and spices such as raisins, almonds, olives, pine nuts, etc., and then roast it on the fire. It is characterized by its tenderness and tenderness. It is fragrant and delicious, similar to the Eight Treasures Rice in our country.
India: do not drink alcohol, love spicy food
Most people believe in Brahmanism (Hinduism), with a deep sense of hierarchy. Indians generally don’t drink alcohol, they think drinking alcohol is against religious habits. Indians like to eat chicken, duck, fish, shrimp, tomatoes, onions, cauliflower, eggs, fresh peppers, peas, potatoes, cabbage, spinach, etc. They like yam the most, which is considered to be “the best dish in the dish”. Curry is added to many dishes in India. I like to eat rice and roti, but less bread. Like light, like spicy, do not eat big oil, big meat, big glutinous rice, do not like to eat hot dishes. The main methods of cooking are roasting, frying and roasting. Vegetables will burn to rot. The main dishes are grilled chicken, curry chicken, curry shrimp, sweet and sour mandarin fish, dried prawns, shredded green pepper chicken, butter fried fish, fried prawns, butter cauliflower, butter fried bowl peas, butter fried spinach, and fried eggplant. And all kinds of Western-style scrambled eggs, etc., like to eat tomato clear soup, clear soup dishes, Jinsu soup dishes. Do not eat beef, do not like to eat mushrooms, bamboo shoots, fungus, gluten, roasters, etc. Avoid serving dishes with your left hand.
Culinary arts in India cover many words about dishes, spices and culinary arts. It can be said that India is the spicy capital of the world. Indian dishes are rich in aromatic and spicy flavors. Without a doubt, curry is a quintessential Indian kitchen. Spicy dressings add flavor to everything from soups to salads to pilaf to vegetables. There’s a trick to using curry powder: it’s pre-sautéed in a hot pan, which makes it more flavorful.
Spain: cauldron, delicious
Spain’s most famous dish is “pala,” a pot overflowing with saffron, rice, shrimp, clams, chicken, a spicy salami, and green beans. The word “para” comes from the Spanish Catalan word for “frying pan”. This dish is usually cooked in an iron pan and eaten like a family banquet, a bit like Louisiana in the United States. Assorted dishes. There are many delicacies on the Spanish table, such as Galician stew: a whole pot of potatoes, green cabbage, white beans and meat or ham stewed, it is most popular with Galicians on the Spanish coast. Spanish Green Soup: A thick simmered soup made from a large pot of potatoes, white beans, greens, and salami. Meat patties: A filling made of meat, spinach, sausage, squid, shrimp, and vegetables wrapped in fermented dough. Flan: The most popular dessert, a creamy cake with a pleasant aroma. Gazpacho: A summer gazpacho made with vegetables, tomatoes, vinegar, and a dash of chili, also known as a “liquid salad.” Sometimes cucumber slices etc are added on top of the soup as a garnish.
Japan: Beautifully made, raw seafood
Japanese cuisine can be described as “exquisite”, it has a long history and rich cultural connotations. Japanese food is usually more sophisticated, creative and appealing. But other than that, the biggest feature of Japanese food is that it is beautifully made. People in many countries around the world love to eat fish, and they often prepare seafood in advance, cover it, and stuff it in a sweet sauce for eating. The Japanese are different, they love raw seafood. In Japan, there is a type of sushi that is made directly from fresh seafood. Skilled sushi chefs often make this dish by slicing the tuna, placing the sashimi on extruded cooked rice, and then slathering it with Japan’s characteristic hot sauce. The sushi plate is then served with an appropriate amount of pickled ginger, hot sauce and soy sauce. When eating sashimi, a serving of fish is usually served with colorful vegetables such as radishes, cucumbers, carrots, green onions, and seaweed. Plus, there are many attractions in Japanese cuisine. For example, in Japanese noodle restaurants, sometimes eating requires some adventurous spirit! As soon as you walk into a Japanese noodle restaurant, you see customers sitting head to head around a small table, eating deliciously, with vegetables, meat sauce and a huge bowl full of soup. Japanese noodle soup can be regarded as a first-class delicacy in the kitchen. Another traditional Japanese dish is called “Delicious Fugu”. If the cooking skills of this dish are not good, not only does the dish look unsightly, but more importantly, the dish may be poisonous, because the liver and other internal organs of the puffer fish are highly poisonous. There have been incidents of death from poisoning by eating this dish before. Only those chefs with vocational technical certificates and well-trained are allowed to make this dish. For hundreds of years, the Japanese have still risked their lives to eat this “delicious puffer fish”.
Brazil: Multi-ethnic fusion, culinary fusion
Brazil is a sprawling country full of street revelry, exotic beach culture, samba music and lively food. Brazilian cooking is a multi-ethnic kaleidoscope – a fusion of Portuguese, African, Italian, Japanese and indigenous Brazilian influences.
”Feijoada” is Brazil’s “national dish” and it’s a hearty stew of black beans and bacon. It is usually eaten on weekends. They say they can’t go back to work after eating this dish.
If “Feijoade” is the national dish of Brazil, then “Churraso” (Brazilian roasted whole meat) is undoubtedly the popular pastime dish of Brazil. Inspired by the Brazilian cowboy, the Brazilian roast is a roasting of large chunks of meat and fish over a raging fire.
Brazilian roasted whole sausage is usually served with a spicy sauce. Restaurants in Rio de Janeiro go a step further. Accompanied by drum music, the waiter brings a large piece of sizzling and oily barbecue to the guest’s table. The guest can choose the part they like, and the waiter will cut it and put it on the guest’s plate. When it comes to desserts, Brazilians love summer treats made with fruits like mango, coconut, and pineapple.