The world's three major cuisines are: Chinese cuisine: including China, Korea, Japan, some countries in Southeast Asia, represented by Chinese food, which is the world's most populous one. French cuisine: including Europe, America, Oceania and many other countries, covering the largest area, with Western food as the theme. Turkish cuisine: also known as Halal cuisine, including Central Asia, West Asia, South Asia and some countries in Africa.

Chinese cuisine

China: for a long time in a certain region due to the specific geographic environment, climate and products, cultural traditions, as well as folk customs and other factors, the formation of a certain degree of kinship inheritance relationship, dishes with similar flavors, high visibility, and for some of the masses of the local flavor of the famous genre, these genres are known as cuisine, which includes Lu, Sichuan, Guangdong, Hui, Min, These genres are called cuisines, including Lu, Sichuan, Guangdong, Hui, Min, Su, Zhejiang, Hunan of China's "eight cuisines", and some famous local cuisines such as Northeast Cuisine, Beijing Cuisine, Ji Cuisine, Yu Cuisine, E Cuisine, Bengtai Cuisine, Gan Cuisine, Hakka Cuisine, etc. The characteristics of Chinese cuisine are summarized as follows: color, color, color, color, color. The characteristics of Chinese cuisine are summarized as: color, aroma, taste, meaning and shape, and it is the most influential cuisine in the world! A famous Hunan dish "Zuo Zongtang Chicken" was a sensation in New York.

Japan: According to Japanese custom and called "Japanese cuisine". According to the literal meaning of the word, that is, the ingredients with the meaning of good. Japanese food is an important cooking school in the world today, with its unique cooking methods and style, in many countries and regions have Japanese restaurants and Japanese food cooking techniques, its influence is second only to Chinese and Western food.

Korea: It is a single way of cooking with kimchi as the ingredient, and its variation is none.

French cuisine

France: According to legend, after the 16th-century Italian woman Catherine (Catherini) married King Henri II of France, she brought the Italian Renaissance-era prevalence of beef liver, black mushrooms, tender steak, cheese and other cooking methods to France, and Louis XIV also initiated a cooking competition, the now popular Corden Bleu Award. Anthony Kellemé, who was chief chef to King George IV of England and Tsar Alexander I of Russia, wrote a dietary dictionary, Dictionary of Cuisine, which became the basis for classical French cuisine.

Europe: mainly by the French cooking techniques coupled with other European countries and their own national characteristics of the cuisine, in the European version of the map, in addition to the French cuisine, we can also learn about Italian, Greek, Spanish and German cuisine, these dishes also more or less influence the whole of Europe's eating habits, although not as famous as his source of the French cuisine, but also influence each other.

America: When Columbus brought his crew to the Americas, and when a large number of Europeans moved here, they also brought their own national food culture, these people who spoke Germanic and Latin languages to bring the European cooking techniques, and the integration of the local Indians makes the American cuisine both the sweetness of the French cuisine, but also the richness of the Indian cuisine.

Oceania: Australia, New Zealand and the Hawaiian Islands are still the main ones, and the descendants of these Europeans have done a good job of blending the cooking techniques of the French cuisine with those of the local indigenous people, for example: contemporary Australian cuisine borrows from the cooking methods of the indigenous people, which is known as "jungle food", including the use of local flora and fauna to cook specialties. For example, contemporary Australian cuisine draws on Aboriginal cooking methods, known as 'bush food', including the use of local flora and fauna to create specialties that cater to a range of tastes.

Halal Cuisine

Turkey: Turkish cuisine generally consists of sauces and delicacies with cereals, a variety of vegetables, meats, soups, gazpacho with olive oil, pastries, and wild greens, as well as a number of healthful foods, such as syrupy grape juice, yogurt, and steamed buckwheat.

Central Asia: mainly popular in the five Central Asian countries, such as: Kazakhstan has mixed noodles, grilled lamb kebabs, horse sausage, horse milk, Uzbekistan has naan, kebabs, a variety of fruits, Kyrgyzstan has smoked fish and grilled fish, and a variety of milk tofu. The influence of Turkish cuisine is quite deep, the difference is only more meat and less vegetables.

The Middle East: mainly Arab and Iranian cuisine, Arabian cuisine staple food to beef and lamb-based, its cooking techniques are varied, the flavor of its snacks to salty-based, using cumin, curry and satay and other condiments, forming a unique flavor. Iranian cuisine is characterized by fresh aroma and mellow live fresh and crisp. In particular, the use of some of the expensive spices and herbs, so that people suddenly thought, such as saffron, such as rose petals.

South Asia: today's catering popular South Asian trend is not entirely just Indian food or familiar curry, that is only a very small part of the South Asian trend only. The biggest feature of South Asian dining is in the application of various spices, although it is not more than 20 kinds of basic types, but because they can be very personal with the proportion and use of the method, so the specific flavor will be difficult to explain to everyone.