NO. 1 Mexican national dish: corn feast

(Mexican food-corn feast)

Mexicans eat corn as their staple food, and the state banquet is also a plate of corn food.

Tortiya is a pancake baked with corn flour on a pan, which is similar to China's spring cakes. It is crispy and delicious, especially the pancake made of green corn. "Dako" is a fried taco wrapped in shredded chicken, salad, onion and pepper; The top-grade "Dake" is stuffed with locusts. The whole corn state banquet, including bread, biscuits, ice cream, sugar and wine, is made of corn as the main material, which is an eye-opener.

NO.2 Danish national dish: devil's sun

(Danish national dish-Devil's Sun)

Danes love to eat egg cakes and desserts, and make Danish souffles that are popular all over the world. Denmark has a cold climate, and the earth is a natural freezer. Meat is free from corruption and can be eaten raw. Denmark's most famous national dish is to chop raw beef into mud, put a raw egg yolk on it, mix it with the meat, dig it down with a spoon and eat it bite by bite. This dish is called "Devil's Sun", which is expensive. People with weak spleen and stomach may feel sick for three days when they see it, but Danes eat this big meal like a sweet meal.

NO.3 Xi Xi pin mei Korean food three absolutely

At the invitation of the Korea Tourism Organization (Korea Tourism Bureau), a group of journalists recently conducted a line interview in South Korea from north to south. Wherever they went, they not only fully felt the simple folk customs of the Korean people's hospitality, but also had a very deep feeling and understanding of the charm of Korean traditional food culture.

Kimchi, one of the three wonders, forms a unique culture.

(Korean food-kimchi)

Kimchi is one of the most important dishes in Korea, and the variety and delicious richness of kimchi are absolutely beyond the imagination of ordinary foreigners and people who have never been to Korea. According to research, kimchi in South Korea has a history of more than 3,000 years. In China's Book of Songs, the word "舵" was interpreted as sauerkraut in China's dictionary. Koreans believe that this is the first written document on kimchi in the world. Because of the cold and long winter in Korea's geographical location, in ancient Korea, a large number of lactic acid bacteria were produced in the pickling process of kimchi, which was a way for Koreans to obtain necessary nutrition from food. At first, kimchi only used salt to pickle vegetables. From 16 to 17 century, the introduction of hot pepper revolutionized the production of kimchi. Because of the abundance of South Korea's sea, peppers have been used as spices to remove the fishy smell of kimchi made from fish, and countless kinds of Korean kimchi have been born since then. The second of the three unique rice cakes is too delicate to bear to eat.

(Korean food-glutinous rice cake)

Glutinous rice cake can be called the pillar of holiday food in Korean traditional diet. Eating rice cake in Korea is almost as long as eating grain. Koreans pray for peace by making cakes on birthdays, going home, the centenary of children, marriage and sacrifice. Festive cakes are also made on festivals such as the Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third lunar month, and muffins are made on the Mid-Autumn Festival. Many Korean food cultures are very similar to those in China, such as eating five-grain rice on the 15th day of the first month and drinking chrysanthemum wine on the Dragon Boat Festival.

Both glutinous rice and japonica rice are raw materials for making Korean rice cakes. The practice of rice cakes is similar to that of China, and there are two kinds of rice cakes: steamed cakes and beaten cakes. Korean rice cakes are mostly made into cookies and fancy snacks of various colors. Most cookies and snacks have fresh, salty and sweet fillings, and the cookies should be covered with petals and fried in pan. In the past, Korean aristocrats attached great importance to eating rice cakes on holidays. In the Korean Museum and the Korean Institute of Traditional Diet, exquisite porcelain excavated by archaeology and special utensils left by the people for making rice cakes were exhibited. Reporters have seen and tasted a variety of exquisite rice cakes in the Korean market, in the Korean Institute of Traditional Diet in Seoul, and in Anyi City, Shuntian, Jeollanam-do, even in the face of those colorful and exquisite rice cakes such as plum blossom, grapefruit flower, peach heart, mulberry leaf, peach, pear, apple, persimmon and watermelon.

The third of the three wonders: Shui Yuan roasted spareribs leave their lips and teeth fragrant.

(Korean food-Shui Yuan roasted ribs)

The "Three Fathers and Sons Pork Shop", which has been in business for more than 60 years in Suwon City, is the most famous. The number of diners here can reach 500 to 600 every day, and it has exceeded 2,000 at the peak. The restaurants in the three-story building are elegantly decorated, and the chef first performed his specialty ribs making in the garden in front of the hall. The proprietress with silver hair and dignified manners is giving a detailed technical explanation next to her. Shui Yuan spareribs are thin slices of beef loin with bone and flesh, which are staggered with a knife and grow to 50 cm, 10 cm wide and 2-3 mm thick (only one bone is left at the tail of the slices, which means spareribs), then sprinkled with salt, sesame oil and sesame seeds, folded and marinated for 2 days. When serving, the ribs are roasted until they are tender and fragrant, and then dipped in mustard sauce or salted meat sauce, or dipped in seasonings mixed with sesame oil, sugar, fruit juice and honey. Shui Yuan roasted ribs can be eaten together with radish strips, lettuce, cauliflower, spicy crabs, pickled garlic, various Korean kimchi and miso soup according to personal taste, and its delicious taste can be imagined.

NO.4 the origin of Dutch "national cuisine"

(Dutch cuisine)

In the Netherlands, a dish made of potatoes, onions and carrots is regarded as a "national dish", and almost all Dutch people eat it every year10.3. This is the same as eating moon cakes on the Dragon Boat Festival and the Mid-Autumn Festival in China, and it also has an unusual origin.

1547 On May 26th, Spanish troops surrounded a this beautiful city Leiden in the Netherlands. The residents of the city asked for help, and Prince Guillermo promised to give them help, but asked them to stick to it for three months to give him the time needed to equip the fleet.

The residents of Leiden held out for ninety days, but there was no sign of reinforcements. The city has run out of ammunition and food, but the prince's fleet has not arrived yet. The prince sent a letter to the besieged residents, saying that he wanted to open the bank of the canal so that his fleet could sail to Leiden, but the overflowing water was only a few centimeters deep, so the plan failed. The residents of Leiden endured hunger and persisted in order not to be captured.

10.2, the rainstorm lasted for a whole day, and the average ground water reached one meter left and right, and the prince's fleet finally set sail; When the Spanish learned the news, they immediately retreated and abandoned Leiden City. When the residents of the city saw the evacuation of the siege, they immediately rushed to the Spanish position. Their only thought was to find something to eat quickly. But the Spanish took all the delicious things away, leaving only some crude food such as potatoes, onions and carrots. People quickly cooked them in a pot and ate them with relish.

At this time, it was the night of10.3 in l547.

NO.5 is a wonderful cranberry from North America.

(North America-Cranberry)

Cranberries, blueberries and Concord grapes are three kinds of fruits that are unique to the United States.

Cranberry is a small round fruit with bright red skin, which grows on a dwarf vine. It grows in cold North American wetlands, with a global production area of less than 40,000 acres, limited to Massachusetts, Wisconsin, New Jersey, Oregon and Washington in the northern United States, Quebec and British Columbia in Canada, and Chile in South America. Cranberry is only suitable for planting in high acid sandy soil, and it needs to be cultivated for 3-5 years to grow into bright red fruit.

Cranberries are sown in spring and harvested in autumn every year. The harvesting methods are divided into "water harvesting" and "dry harvesting". High-quality cranberries contain air, so they can float on the water. Harvesting with water, the fruit grower first fills the cranberry field with water, then drives a waterwheel to patrol the field to fetch water, and then screens the fallen cranberries with a fence. Waterwheel, red fruit, sparkling light and blue sky form a magnificent picture, which often amazes visitors who stop to enjoy it. As long as you can catch the harvest season, you can experience the dazzling red shock by the cranberry field.

The name of cranberry comes from its original name "Cranberry", because the flowers of cranberry are very similar to the head and mouth of crane.

For Indian tribes in North America, cranberries represent nutrition and health. They use dried venison to stir cranberry residue and oil to make cakes, and they often apply cranberries to wounds to absorb curare.

In colonial times, wild cranberries were already one of the earliest products exported to Britain in the "New World". Sailors always keep cranberries on board to prevent scurvy caused by vitamin C deficiency. 1677 The colonial government of New England presented three famous native products of North America to King charles ii at that time, including 2 barrels of Indian corn, 3,000 cod and 3 barrels of cranberries. However, after a long voyage, both cod and corn were rotten, and only cranberries were presented to the king in their original state, making them famous.

Nowadays, cranberries have become an indispensable food for American families and a daily food partner. Since 1962, turkey with cranberry sauce has been the appropriate food for American families. Cranberry juice drink is a must-have drink in American refrigerator. Americans consume 400 million pounds of cranberries every year, 70% of which are produced by Aussie Company.

Cranberry contains a special compound-concentrated tannic acid, which is not only considered to have the function of preventing urinary tract infection, but also can effectively inhibit Helicobacter pylori from adhering to the stomach. Helicobacter pylori is the main cause of gastric ulcer and even gastric cancer.

NO.6 diet style on the edge of equator

The equator runs straight through central Africa, forming a unique climate and customs. In Africa, Kampala, the capital of Uganda, is the closest capital to the equator. Starting from the capital, it heads southwest along the asphalt road, and it will cross the equator at about 120 km. In order to attract the attention of passing vehicles and pedestrians, the relevant departments specially built the "equatorial circle" on both sides of the road, drew a thick yellow equatorial line on the road surface, and dressed the equator as a small tourist hotspot. When passing vehicles arrive here every row, most of them knowingly stop, take pictures in the equatorial circle, and buy handicrafts in roadside shops at the equator as a souvenir. This is really informative.

The characteristics of products and customs near the equator are directly related to the equatorial climate. Near the equator, the temperature is high, the humidity is high, the sunshine is abundant, it is sultry and rainy all year round, and the annual average temperature is 25 to 30 degrees Celsius, and the temperature changes little. When the northern part of China entered the severe winter, the equator was still sunny, and the strong sunlight was so intense that it was hard to open your eyes. When you put on sunglasses, you could see the green grass and flowers blooming. Looking around again, due to the unique sunshine and rain, the surrounding vegetation is obviously more prosperous than other places, and the banana forest is particularly dense, so that bananas are generally fat and can be as big as two ordinary bananas. The fruit of a banana tree can weigh 30 to 40 kilograms. I saw that local farmers can only take three at most by bicycle at a time.

According to the accompanying local black friends, this banana is no longer a fruit, but a "grain". Locals call this banana a rice banana to show its difference from a banana as a fruit, and the taste of a rice banana is far less sweet and delicious than a banana as a fruit. Since it is food, it can't be eaten directly, and it must be processed, otherwise it will not only taste bitter but also be difficult to digest. The processing method is to peel off the thick banana skin, then tightly wrap a mass of yellow banana meat with banana leaves, and then steam it in a pot for about an hour. When eating, it is accompanied by a little seasoning or side dishes. It is not sweet or greasy to eat, and it tastes refreshing. It can also be addictive when eating for the first time. Today, I was lucky enough to taste the main meal of African residents. I don't know whether it was the first time to eat it or whether I liked its special taste. I seemed to have a soft spot for it. I dug several times from the huge banana bag until I burped. It was a delicious meal. This is the staple food of local residents, just like corn and wheat in northern China.

Probably because of the direct sunlight, the people living near the equator have darker skin, and they are very healthy and as healthy as cattle. This is not a random use of adjectives. I have carefully observed several oxen eating grass on the equatorial line. The oxen are not only beautiful in shape, but also have long and curved horns, beautiful arcs and exquisite shapes. Under the impact of the huge waves of the market economy, equatorial people also

When I got smart, I read the "Equator Sutra". With the establishment of the Equator Circle, stalls and simple shops around the circle came quietly. These equatorial stalls and shops mainly sell equatorial native products, which are divided into two categories: handicrafts and fruits and vegetables.

According to the stall owners, all they sell are genuine equatorial goods. Take the fruit and vegetable stalls as an example. There are various kinds of mango, watermelon and pumpkin. In front of a tomato stall, an oval fruit with thorns on its body was very eye-catching, and I also felt it was very fresh. When asked about its name, the other party replied that it was a tomato. I pointed to the red tomato on the lower floor of the stall inexplicably and said, I didn't ask for a tomato, and the other party said with a smile that he didn't mean that tomato. Then he introduced to me that there are two kinds of tomatoes: the red round one is a vegetable tomato, which is well known to all of us, and the green and yellow oval one is a fruit tomato. He further emphasized that yellow is a symbol of tomato's complete maturity, and green and yellow are a symbol of its imminent maturity. Under normal circumstances, it is not necessary to wait until the epidermis turns yellow before harvesting. Because of the high temperature in the equatorial region, it is difficult to store it, so it must be sold or destroyed immediately. When I picked up one, I felt that the thorns on this tomato looked fierce, but they were actually very soft and gentle, so that there was no tingling pain. In terms of appearance, it is slightly bigger than vegetable tomatoes, but the price is almost the same. Since it is a fruit, the juice is naturally rich, and it tastes thick and sweet, without the sour taste inherent in vegetables and tomatoes. Like most fruits, this kind of fruit, tomatoes, is connected with skin and meat and can be eaten.

Bananas can be eaten as meals, and tomatoes are fruits. This is because bananas are divided into fruit bananas and rice bananas, and tomatoes are different from vegetables and fruits. From the knowledge provided by tomatoes and bananas, people can glimpse one of the rich products in the equator.

NO.7 Millennium history crock simmer soup

(crock simmer soup)

Stewing soup with crock has a history of more than 1000 years in Jiangxi. In the past, there were many poor people in Jiangxi, and the leftover juice was reluctant to throw away, so I put it together in a crock and ate it next time when it was hot, but I accidentally found it was particularly delicious and nutritious, so I became accustomed to it. In the process of gradual evolution, they no longer use leftovers to cook, and then use the principle of traditional Chinese medicine to help each other, adjust yin and yang, and emphasize the complementary collocation of materials, so that the skills of stewing soup dishes become more and more exquisite, forming a unique and different style of food culture. On this basis, later generations created a new method of canning in a jar. The raw material jar was placed in a one-meter Fiona Fang vat and simmered at a constant temperature with charcoal fire. The jar was sealed and not overflowing, and the taste was more delicious and mellow, and the nutrition was not lost.

What's so special about this crock soup? The first is the pot for simmering soup. The huge crock with a height of 3.5 meters stands proudly, which makes people have to look up. At first glance, Leng Ding thought it was a wine storage tank of a winery. It is said that this cylinder was specially designed and customized, and it also applied for a patent. Secondly, it is the material of this crock, which is taken from the soil in Jingdezhen, Tao Dou. The jar is natural and delicious, and the soup simmered with this jar can better maintain the original flavor of the food. Thirdly, the raw materials of the crock simmer soup are genuine, mostly native chicken, snake, turtle, gastrodia elata, Hericium erinaceus, etc., and the materials are mostly native products of Jiangxi Province, while the water for simmer soup is natural mineral water, which shows the original flavor.

What's the secret in the process of making crock simmer soup? It should be said that the method of crock against soup is quite unique:

Inside the giant tile vat, the small vat is stacked layer by layer, and the bottom is kept at a constant temperature with hard charcoal fire, usually for more than seven hours. Because the cylinder in this cylinder is transferred by the heat of gas, it avoids the internal heat of direct stewing, and the simmered soup is not only fresh and fragrant, but also nourishing and beneficial to people without getting angry.

All kinds of soups are filled in earthenware jars, which are simmered in the back end. After serving, the jar mouth is still sealed with a thin layer of tin foil, and it is full of incense after opening. Therefore, the soup simmered in the earthen jar is particularly fresh, fragrant and mellow, because the earthen jar has the characteristics of ventilation, water absorption and heat resistance. The raw materials are heated in a low-temperature closed environment for a long time, and the nutrients fully overflow, so the soup is original, soft and delicious. Moreover, the more times the crock is used, the more delicious the soup will be. As a folk saying goes, "The old crock tastes like a hundred years of hanging soup."

It is said that simmering soup is like an alchemist of the old gentleman. For 7749 days, simmering soup requires kung fu, and the most important thing is to control the temperature. The simmering soup master must always stick to the vat and dare not be careless. Soup simmering usually lasts for seven hours, so we should always pay attention to the temperature in the tank. It can be said that if it is a small degree, it will be owed, and if it is more than one degree, it will be over. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, which can refresh the brain, replenish qi and tonify kidney, and is really an old fire soup.

NO.8 Yunnan chiguaizhi fish scales and shells a dish

Nowadays, Dali's famous "one fish for three meals", namely "casserole fish", "frozen fish" and "tofu boiled fish" are very popular among diners. There is a street with live boiled fish in butterfly spring and Erhe South Road in Dali City (Xiaguan). Besides, Shaba fish and Erhai "Fisherman's Bowl" are also famous far and wide. Among them, "Fried fish scales and shells" are very unique and become "strange in Yunnan, and fish scales and shells are a dish".

1in the spring of 993, when the Yunnan Academy of Social Sciences and the People's Government of Dali Bai Autonomous Prefecture jointly held the "International Symposium on Mountain Culture in Southwest China" in Dali, the meeting arranged for the delegates to go to Haidong Village, Dali City, to inspect the site of Nannuma Summer Palace and the living customs of fishermen on the island. Zhang Wenxin, president of the Island Township Association for the Aged, warmly introduced the situation to the delegates and prepared a sumptuous dinner for the meeting. In the courtyard of the "three parties and one wall" of the township office, the floor is covered with loose hair, and all the red painted tables and black painted benches give people a fresh feeling. After the meal, the Bai girl used a tray to serve "eight dishes and one soup" at a time. The so-called "eight bowls of fish" are hot and sour fish, steamed fish, steamed fish with rice flour, fried fish fillets, crispy fish, grilled fish, cold snails and seaweed soup. Although they have their own characteristics, they have not attracted people's attention when they eat them, but an additional dish called "fried fish scales and shells" has caused a sensation. There are more than 20 pieces of fried fish scale shells the size of copper coins in the plate, and another plate of "dip in water". If everyone eats two or three tablets, it will be gone. At the beginning, everyone just took a bite to try. I don't know that the fish scale shell is crispy and palatable, and it is wonderful. The more you eat, the more fragrant it becomes. The author has worked in Dali for more than 30 years, and is enthusiastic about the study of food culture. Speaking of the Bai people's diet, there are many treasures, but he is also very novel about this "fried fish scale shell". After the meeting, I found President Zhang to consult the cooking method of "fried fish scales and shells". President Zhang said that the main ingredient of the dish "fish scale shell" is not common fish scale shell. The "fried fish scale shell" on the dining table today is a "big fish" caught by fishermen in our village in the sea, weighing more than 100 Jin, otherwise there would be such a big fish scale shell. When I asked him how to do it, he said: We scrape off the scales and shells of the big herring, wash them and dry them for later use. It took a lot of brains in cooking. In order to make this dish well, did we succeed through repeated trial production? Now, the production method of "fried fish scales and shells" is briefly described as follows:

Ingredients: fish scales and shells of big herring.

Seasoning: tomato, chives, garlic, chilli, pepper powder, monosodium glutamate, sesame oil and mint.

Method:

L. Wash the scraped fish scales and dry them in the sun.

2. Wash the fish scales and shells with light salt water, put them into a steamer or rice cooker, and steam them thoroughly.

To dry.

3. Put two kinds of oil (lard and sesame oil) in the pot, fry with low fire, and when the fish scales are soaked, remove and filter the remaining oil and put it on the plate.

4. Tomatoes, peeled and chopped, and the seasoning is "dipped in water". When eating, use fried fish scales to "dip in water".

Operation essentials:

It's better to make the fish scales thicker, and it's easy to fry if they are small. When frying, the fire should not be big, but the oil should be wider.

NO.9 Chaozhou casserole porridge

(Chaozhou casserole porridge)

It is said that Cantonese people like to drink porridge. I don't know why this habit is caused. Maybe Guangdong belongs to the subtropical region. In the hot and dry weather, it is really pleasant to have a bowl of soft and fragrant porridge. However, the Cantonese porridge is really wonderful, not only with a wide variety, but also very particular about the temperature. The combination of rice used for porridge and various ingredients is even more thoughtful. Many friends from other provinces like Guangzhou porridge when they come to Guangzhou.

Recently, several doctors and friends met for dinner. These guys are all professors. I want to eat all kinds of food by giving lectures and consulting, knowing that the author is a glutton, there must be good dishes to introduce. I didn't know that I was dragged to the new consular district at the foot of Guangzhou Bridge, and a restaurant called "Tianyu Mingshi Garden" tasted Chaozhou casserole porridge. The hotel has a small pavement and general decoration, but it has a simple charm. What is rare is that when you walk into the store, the aroma of casserole porridge blends with the faint fragrance of Kung Fu tea, creating a special atmosphere and greatly increasing your appetite. Although I love Chaozhou cuisine, I don't like Chaozhou porridge very much. I think it's nothing more than a bowl of cold rice porridge. This restaurant can make Chaozhou casserole porridge as a signboard, and I think the porridge must be excellent.

In fact, porridge, no matter what ingredients you choose, is the bottom of porridge. The owner of this restaurant has made great efforts in the conditioning of the porridge bottom, choosing the first-class silk seedlings and northeast rice, and he is also very particular about the mastery of the heat. When cooked with strong fire, cooked with medium fire and boiled with slow fire, Chaozhou porridge is not only thick and sticky, but also has a smooth and smooth taste. At the same time, the rice flavor of the first-class silk seedlings is forced by casserole? It will also make you feel full of rice. The ingredients of porridge can be varied, but it can be called beautiful porridge, and the taste is very important. Many chefs' famous taste hanging method is to use monosodium glutamate as the master, so it is inferior.

As recommended by big doctor, the author specially ordered two kinds of casserole porridge with different flavors, one is cream crab porridge and the other is duck porridge. What is rare is that the cream crab porridge is sweet but not vulgar, and the water duck porridge is sweet but not greasy, and the porridge and water are all wonderful. I didn't expect this humble Chaozhou restaurant to cook that casserole porridge to a very high standard. As for the brine, it is also very tasty. The sliced goose with brine is not only authentic in flavor, but also sweet and smooth.

There used to be an idea that eating Chaozhou food was expensive? But this meal, seven or eight people, full of wine and porridge, is less than 200 yuan. Guangzhou is a very special place. Sometimes you can eat cheap and high-quality things in some very humble restaurants. If you want to adjust your taste, you might as well try the casserole porridge in that small shop, and you will know that what I said is true.

NO. 10 Dutch trip herring

(Dutch tour herring)

When it comes to Dutch food, I really can't understand it. This is because they are lonely by nature and refuse to spend too much money on food. Reading travel books, their national food actually includes Sasaki and Kadogado Indonesian food, all because Indonesia used to be their colony, but the food culture has deeply influenced the Netherlands.

The most impressive oriental restaurant is Dynˉasty, which combines Chinese food and Southeast Asian food. The restaurant is very elegant, and the walls are covered with beautiful paintings by Mr. Ding Xiongquan. The lobster spring rolls made with special sauce are so delicious that you can't even eat them in Hong Kong.

The most representative food should be the raw Herring herring. You must try to go to Holland. Fresh herring is processed with salt and vinegar, put into cages and transported to fish stalls in cages. Most of the big-name stalls in other places are hot dogs and the like, and the most in the Netherlands is the herring stall. The fishmonger peeled and boned the herring, leaving the tail for the guests to grasp. Everyone lifted their heads and gulped down the whole herring at once, and the people who ate heavily could swallow more than 20 pieces. Each one is as big as a palm and as long as half an arm. Under chewing, it is sweet and fresh. It can't be compared with Japanese raw fish. It's completely different in taste, but both of them are addictive.

People who are afraid of eating raw food may feel fishy and fall in love. Without that fishy smell, it is not perfect. It is difficult to explain why they like it unless they have tried it personally. Perhaps, after eating fish, a cup of strong local cannon Geneva is the main reason. This wine matches herring perfectly. The fatter the herring, the better. It bites the fish fat and the sweet juice flows out. It is a delicacy among delicacies. The bone of herring is not straight like a non-character, but inclined like a herringbone, which is characterized by it.

Smoked eels are also sold in the fish stalls, which are also fat. There are fried shrimps, crabs and so on. With onions or pickled cucumbers, it is another taste. In order to eat herring, you can go to Holland again and learn to eat it. Just like falling in love with durian, you can linger in the local area.

NO. 1 1 tajik diet customs

Tajik, mainly living in Xinjiang. Mainly engaged in animal husbandry, raising cattle and sheep, and concurrently engaged in agriculture, planting crops such as green trees, peas and wheat in the valley, and living a semi-settled and semi-nomadic life. There are three meals during the eclipse, the main foods are meat, noodles and milk, pasta is the main food in agricultural areas and meat is the main food in pastoral areas. I like to make noodles and milk or rice and milk into staple food, and many daily foods are similar to those of Uighurs. The daily diet of Tajik people generally pays attention to staple food, pays little attention to non-staple food and seldom eats vegetables. Breakfast is milk tea and naan, lunch is noodles and milk batter, and dinner is mostly noodles, broth and ghee products. When eating meat, I like to cook larger pieces of meat with clear water and then dip them in salt. Accustomed to drinking milk tea. The food and drink are all run by housewives. When slaughtering sheep, the sheep to be slaughtered should be taken to the guest, and the guest should have a look before slaughtering. When eating, the host should first present the guest with the head of the sheep, and the guest should cut off a piece of meat, and then return the hands of the head of the sheep to the host. Later, the host gave a piece of sheep liver with sheep tail oil to the guests. Then the host will pick up a knife for cutting meat, and give the handle to the guest, asking a guest to share the meat. After the host and guest are humble to each other, the meat is generally divided by experienced guests, and the meat is evenly divided, one for each person. If there are men and women among the guests, they usually eat separately. NO. 12 creative California cuisine

California diet is not so much a cuisine as a culture, a new world diet style and trend.

California, located in the west of the United States, adjoins the Pacific Ocean and borders Mexico in the south. It originally belonged to Mexico before 1848, and became a "state" in 1850 after becoming a territory of the United States. After 150 years of development, it is now the most prosperous state in the western United States, with a population of 32.2 million and two famous cities-San Francisco and Los Angeles. California has abundant sunshine, dry climate and fertile soil. These excellent conditions make California rich in agricultural products, such as oranges and grapes, and California wines are also well received.

California's world-famous beaches and endless sea activities, in addition to producing beautiful men, healthy women and Hollywood superstars, attract millions of tourists, international students, legal or illegal immigrants from all over the world to flood into California every year, such as Disneyland, San Diego Wildlife Park, Las Vegas Casino, which is a three-hour drive away, and the whale coast where about 20,000 gray whales gather from the end of December to April every year.

This special scene of ethnic diversity and great integration has actually brought infinite business opportunities to businessmen, and the indispensable catering industry has mushroomed.

Many savvy restaurant operators have gradually developed from a single American cooking style to a great fusion of flavors to meet the strange and different national eating tastes and habits here. Using the inexhaustible local fruits and vegetables, sea and land ingredients, based on American cooking methods, and then combining different cooking techniques from all over the world to reduce the single regional color, such as Italian-style American food, Thai-style Mexican food, Mexican-style Italian food or French-style Japanese "sashimi" (sashimi) is formed. For a long time, I inadvertently established a unique California-style cuisine style in the history of cooking.

Because of the rich local products, all the cooking ingredients naturally keep the three conditions of freshness, naturalness and health, and these three factors have become the basic requirements of "California cuisine" in the future. Coupled with the introduction of European cuisine concepts, the dishes have been colorful and exquisite. change.