Western selection of ingredients and western processed meats, butter, potato chips, cheese, macaroni, pearl milk tea, western sauces, western canned products and more. Western distributes wholesale spices, seasonings Japanese cuisine, Thai spices, pearl milk tea, noodles, butter, potato chips, cheese, snow green wine, salted meat, smoked salmon, pizza slices, pizza diced meat, mozzarella cheese, onion rings, yellow mustard, tuna, olive oil, curry, and coffee. Ways to Eat ● In France Paris brussels sprouts, cabbage, mint white wine French snails betel ribs pot of frozen eggplant baby spinach salad strawberries cucumber pineapple lettuce caveman soup flavorful soup foie gras sauce pan-fried scallops French onion soup French maple syrup, toast French maple syrup on toast Gourmet French cauliflower soup French French French roasted potatoes stewed potatoes a French flamed pizza roasted French snails (Chinese), French cream of lobster soup French milk Sweet Rice Porridge French Chocolate French Toast Chocolate Toast French Toast French Toast French Toast French Baked Clear Bean Soup French Onion Soup French Onion Soup French Fish Tacos Corn Chowder Emerald Meat Soup Sea Eel Soup with Kelp and Mustard Sauce, Seafood Fondue Han Anchovy Stir-Fry with Shiitake Mushrooms and Walnuts Chicken Soup Black Pepper Steak, Red Risotto Meat Salad, Cucumber, Baby Cucumber, Vermicelli in Red Sauce Gray Girl Pumpkin Soup Eggs, Tomato Salad, Chicken Salad, Chicken Salad, Meatball Soup Chicken Meatball Soup, Sauteed Lobster Shrimp Frozen Pork Sauteed Beef Spare Ribs Wild Rice Shrimp Frozen Judiciary Country Bread Grilled Eggplant Meat Blend Bread Managed Wild Dried Rice Curry Oil Smoked Shrimp Segments, Cucumber, Cabbage, Curry Mustard Sauce French Bread Grilled Lamb Cold Roasted Chicken Asparagus Soup Marseille King of the Seas Soup Marjoram Salmon Rolls Noodle Shells Intestines Matcha Country Cake Light Cheese Napoleon Pie Little Tomato Soup Creamy Sauce Beef Seared Kelp Beef Meatball Soup European Heavy Cheese Cake Apple Fried Beef Slices Apple Pie Eggplant Salad Virgin Emerald Spinach Gumbo Bundle of French Chicken Vegetarian Puree Soup Spicy Belly Shredded Sweet and Sour Lettuce Tomato Florentine Lemongrass Coconut Chicken Balsamic Vinegar Flavored Chicken Crayfish - Garrina Flavored Crab Shrimp Steamed Eggs Pork Meatloaf Chinese and French Bisquick Pork Jellied Sub ● Italian Meals, Wine Pizza Margarita Ribbons Pasta Pizza Pepper Peeled Pepper Spaghetti Intestines Creamy Pasta Skewers Garlic Butter Pasta Pasta Spaghetti Egg Custard Cream Sauce Spaghetti Tomato Green oyster egg and cucumber savory tomato soup, chicken clam spaghetti tomato sauce macaroni tomato basil topping clam chutney macaroni scent pasta salmon creamy pasta seashore sauce macaroni seafood tomato pizza seafood sauce pasta butterfly macaroni lunch box energy sauce pasta curry cream pasta curry meat pasta curry toast pizza waxy sauce pasta spicy tomato sauce spaghetti spice chicken pasta pasta tomato basil pasta miller Women's Crawfish - Jalena Flavorful Braised Beef Short Ribs Sauce, Mushrooms, Ham, Pasta Bacon Creamy Pasta Bacon, Vegetables, Pizza, Tomato Sauce Seafood Pasta Meat Pasta Tricolor Pizza Yam Tomato Pasta Roasted Rabbit Assorted Mushrooms Creamy Macaroni Assorted Soy Sauce Macaroni Assorted Soy Sauce Macaroni Assorted Sesame Seeds Spaghetti with Plant-Based Creamy Pasta Vegetables Sausage Pasta with Soy Sauce, Pasta Vegetables Flavors Cheers BISA Sunguzi Sauce Macaroni Pasta Lunch Box Kissed Larvae Fish, Fresh Tomatoes Seafood Young Face Herb Bolognese Tomato Macaroni, Baked Lasagna Sausage Creamy Pasta Crab Cream Pasta Cashew Cookies Italian Style Vegetable Soup Homemade Italian Salad Italian Baked Seafood Squares Italian Grilled Bread, Spaghetti Squid Risotto Spaghetti Italian Salad Pasta Italian Style Braised Shrimp Bitter Melon Sauce and Vinegar Blend Ranch Salad Meaningful Rice Spiced Tomato Fisherman's Soup Sauce, Spaghetti Sesame Pasta Tomato Basil Pasta's ● Southeast Asian Korean Boiled Pork & Beef Hot Pot Noodles Stone Pot Bibimbap, Thai Ginger Roasted Fish, Assorted Thai Chicken Fried Seafood Cake Thai Chicken Cake Thai Omelet Indonesian Fried Rice Spicy Roasted Fish with Other Western Pineapple Jambalaya Stir-Fried Scallops with New Zealand Flower German Potato Cake Convenient Oil Meal Based Salad Sauteed Steak, Stir-Fried Beef with Broccoli Mustard Orchid Salad Grilled Steak Pork Chop, Spicy Roasted Butternut Squash Tomato Wine Roasted Lamb Chops Spicy Tuna Horse General Secretary Mountain Vegetable Chicken Cheeseburger Lemon Honey Salmon Steak Horn of Beef Bowl Provencal, Garlic, Tomato Facing Assorted Bowl Vegetables, Cilantro, Mint Scottish Roast Potatoes and Vegetables, Garlic Pork Chop Roasted Wine Chicken Braised Pear Village Vegetable Chicken Soup Sautéed Cod Flavored Vegetables Smoked Foie Gras Lamb Braised Lamb Buttock Onion Roasted Rice Yee Pan-Seared Rib-Eye Steak With Vanilla Ye Western Generally speaking oil rice fried chicken wings used in a batch of raw materials without glaze, can be roughly divided into two categories: animal and plant. Animal raw materials: meat, poultry, aquatic products, game, dairy products, eggs, fish products category; natural ingredients: cereals, vegetables, fruits, spices and western cooking raw materials of choice, a wider division of labor dishes, generally do not have a wide range of lunch selections, but pay attention to the use of materials. (a) In the West the amount of beef is greatest, especially beef meat, followed by mutton, pork, and again some other meats, horsemeat, and dogmeat. However, meat is rarely used. Beef in the West is very particular about the use of beef, usually beef is categorized into 5 suitable choices, depending on the meat. The superb quality meat is the beef tenderloin. This site is very small in activity, so the meat fibers are soft and the most tender part of the beef. Fillets are used to make advanced western dishes such as sauteed tenderloin pork chops, shredded tenderloin cream, and grilled tenderloin. Meat, the rear part of the meat of the cow, consists of the outer spine and the two parts of the brain. This part of the meat, fat and lean, meat tender, backbone meat, is also a high-quality raw material. Used to cook the brain steak meat, meat and blood grilled roasted spine is most suitable. The upper part of the meat of the two beef cattle, including the back leg of the Milon cap, the heart of the Milon, cucumber meat, and monk first-class parts. Miron cap meat hard, suitable for braised stew; Miron heart meat more tender, can be used to replace the outer spine; is the monk head meat is slightly hard, but less fibrous, tender meat, do braised beef stew rolls braised shredded beef. Three meat, meat, including the front legs, chest and ribs. Fiber leg front is rough, old hard meat. Generally used for wringing pies, do all kinds of meat pie. Chest and rib meat is old, fat and lean meat, Hong Kong fruit delicious, used to make braised beef, boiled beef is the most appropriate. Four types of meat, including the neck, abdomen, preserves and tendons. This part of the meat, tendon skin is more rough old meat, suitable for soup. Tendon meat can also be sauce. Oxtails have thin tendon skin and fat, and can be used to make soups or to make braised oxtail dishes and curried oxtail. In addition, the most prominent feature of the Western choice of beef is very particular about the use of beef and dairy beef, which is a different place and lunch. Veal: Veal cow is pointed out, about six months after birth. This calf, meat is tender, juicy and fatty. Its tenderloin is suitable for frying, and more suitable for charcoal grilled tenderloin skewers. The hind leg of the calf, in addition to frying, sautéing, stewing, braising, you can also make grilled calf leg. The neck and tendon of the veal can be cooked and eaten, not greasy, fresh and kamado. These uses can't be matched by regular beef. Beef: The cow is said to be born, as noted here, after the calf is less than two months. The quality of beef is very tender, juicy, and low in fat. In the West it is considered to be a mid to high grade beef quality, very versatile, and can be sauteed, fried, grilled, and stewed. (2) The maximum amount of lamb in general lamb. Also note the use of mutton. General growing season, in about a year and a half of mutton, lamb rate of about 20 kilograms, is ideal. Mutton can generally be divided into three levels. One piece, including the loin, the outer loin and the most widely used piece of meat the hind leg of the lamb, can be used for frying, deep-frying, roasting, stewing various cooking methods. Commonly, there are fried lamb chops, fried lamb chops, and roasted leg of lamb. Two meats, including the front leg, breast and ribs. This is the older part of the meat. Make a stew or soup. Three, including the neck, belly, preserves and tendons. Tendon skin stuffing rub These three pieces can be used in meat pies. Mutton is also known as lamb, sheep born four or five months. The general rate is about 10 kilograms of meat, the meat is very tender and very elegant western ingredients. Charcoal grilled lamb kebabs, delicious lamb production Camry, commonly used in various high-level banquets. In the West, often grilled whole lamb for grand banquets, in order to increase the atmosphere of the grand banquet. Pork: A small amount of pork in the West. Pork pork chops, roast pork dishes. However, small suckling pig in the West, but it is used as the best raw material. The meat of the pig is tender, very little fat, about a month of birth, and a total weight of 7.5 to 10 kilograms, is ideal for cooking and roasting. Especially roasted whole pig's milk, you can make the main dish of a high-class banquet. In addition, a variety of livestock and poultry offal, especially in the western liver dosage, usually used in a variety of fried pork liver and liver puree. (B) poultry poultry meat is soft and tasty, rich in protein, vitamins and inorganic salts, is a good raw material dishes. Commonly used in Western poultry. Chicken in the West. Chicken cooking in terms of the following year, the age of 1 year or more, the most applicable about 1.25 kg body weight per year chicken, chicken contains more soluble proteins, with the most suitable soup. Used to cook a variety of dishes, its flavor is very tasty. Do bone, boneless, in use generally chosen in accordance with the different parts of the chicken. For example, chicken breast and chicken meat is the main part of the chicken. This part of the meat and tendon, small, white and fine meat, the best part of the chicken, suitable for frying, deep frying, stir frying and other cooking methods, can be made into a variety of dishes, such as creamy chicken rolls, fried chicken, creamy chicken such as silk. The older meat of the chicken tendon can be used in stews, braises, or soups. Cooked chicken can also be heart to make fried chicken, fried chicken. When the chicken is most desirable in this year's chicken hen, this chicken is commonly known as the young mother, juicy meat. Chicken breasts and thighs, too, can be substituted for older chickens. It is an ideal ingredient for stir-frying, deep-frying, roasting and stewing. It is also called broiler broiler chicken bamboo shoots chicken bamboo, referring to the time when the chicks are just out very quickly, weighing 250 to 300?most applicable. The quality of the chicken is very tender, boiled or cooked, can be fried, stir-fried, stewed. Often, whole western. Expensive dishes such as steak chicken with bamboo shoots, roasted bamboo shoots, chicken meat, and so on. Turkey, also known as turkey, native to North America, is a unique ingredient in Western cooking, and its meat is very white and fine and delicious. The names of the parts are the same as turkey and chicken. Air-dried meat is white and delicate, rump gray, older people. Turkey should not be soup. Suitable for cooking, the main practice is roasting. And all the whole roast. It can be whole, or small. Crops can also be filled with pulp, can also use leg preserves, turkey heart, liver, gizzard (stomach) can be boiled or simmered in a fire-roasted chicken, the flavor is very tasty. Turkey is an essential food in Western countries at Christmas and New Year's Eve. 2 ducks, geese, ducks, geese are also commonly used ingredients in Western cuisine. After a small amount of chicken, goose, duck, due to supply shortages. Geese and ducks and chickens are widely used. But ducks and geese in general, chickens are much more plump and have a strong flavor, so they sit in more expensive than chicken meals, which tend to be more high-class banquets. (C) aquatic products aquatic raw materials are characterized by enough water, and delicious; less water loss in the cooking process, using a variety of seafood, meat cooked dishes soft, easy to digest, and popular. Aquatic products occupy an important position in the West. From a nutritional point of view, the nutritional value of aquatic products is preferable. Here the reader is briefly introduced to a wide range of aquatic products used in the West. Siniperca chuatsi, commonly known as Mandarin fish, also known as perch and crucian carp, is a very rare fish in the West. Mandarin fish has tender flesh, and is an herbivorous fish with an odor to the soil. Mandarin fish is used very widely in the West and can be utilized as a general western high class banquet, fried, baked, boiled, stewed, eaten cold and hot. Some of the more famous dishes are Jilin's Fried Mandarin Fish, Milk, Roasted Mandarin Fish, and Ma Xian Mandarin Fish. Turbot has the highest rate of fish for its small size, thick skin, and body that is merely a stab out of the flesh. The flesh is fresh and has no evil taste. Turbot can be used for pan-frying, deep-frying, grilling, boiling, stewing and other cooking methods in the West. But it is not as expensive as Mandarin fish, so it is seldom used for high-class banquets. Bass its flesh is white and fine, but has a slight odor, not as valuable as Mandarin fish, and not as tasty as halibut. This fish yields in recent years, however, in our Western usage. The bass is so widely used that it may be employed in many methods of cooking. The salmon is found in the North Pacific Ocean, and also in the Heilongjiang basin of China, and is a valuable cold-water fish. Salmon in the amount of larger Russian dishes. Its roe is very nutritious and is a rare Russian dish eaten cold. Sardines are widely distributed in the temperate zone of the ocean, the yield is very large, is the world's most important marine economic fish is also a large number of Western. Sardines, small-scale, production, which is appropriate for canning. The production of canned sardines, the meat is soft, bone spines are crisp, large-scale use in Western gazpacho. 6. Shrimp, also known as prawns, shrimp in China's Yellow Sea, Bohai Sea and the west coast of Korea. Meat is tender, very fresh flavor, large-scale use in the West. Shrimp soup is fine for cooking. Various cooking methods are appropriate, it is ideal for cooking ingredients. Commonly used in banquets, more valuable. Lobster Lobster is most commonly used in French cuisine, British cuisine, American cuisine, Japanese cuisine. The meat is fresh and flavorful, and can be cooked in cold dishes, hot dishes. Because of the appearance of the lobster shell, so meals are often served with crustaceans on stage, beautiful, interesting flavor, often used in banquets. Crab, shellfish used in the West, but the number is not, will not be introduced. (d) Game, game-based ingredients are a general term for edible wildlife. Game is the nutrient content of poultry and livestock. All kinds of wildlife are most fertile in winter, and many Western countries are in the habit of eating game in winter. In general, wild animals forage for the amount of activity and seek food and miscellaneous raw materials that make the muscle fiber coarse, less fat, and the smell of the soil is not very special in the West. However, since wild animals are usually rare, but have a distinctive flavor, so the pattern is adjusted to the richness of life with good food. The generic names for Western game are pheasant (game hen), mallard duck, and hare. Although the game contains more soluble proteins, but the smell, it should not be soup, baked, stewed, braised, the mountain chicken can also be fried, deep-fried. Such as roasted pheasant, fried pheasant skewers, duck stewed in milk, hare stewed in red wine. (e) In the West dairy products are widely used, almost every meal is inseparable from it. Many varieties of milk, milk, yogurt, cream, butter, custard. Cow's milk milk is widely used in the West, in addition to breakfast drinks, soups and vegetables, in the presence of quantities of rennet. Yogurt Yogurt is a semi-liquid food formed by fermentation of milk by lactic acid bacteria. Higher nutritional value, aids in digestion, easy to absorb, and generally western breakfast. (3) Cream and yogurt. They are separated from milk processing, and their main components are fat and water in milk. Cream, cream, is a liquid state, preserved at low temperatures in a semi-liquid state, heat can be melted into liquid, breathe fresh fragrance. Served with lactobacillus fermentation acid scraping up creamy frosting. Yogurt, creamy, thick, creamy yellow, with a rich fragrance of yogurt products. Whipped cream and yogurt are widely used as a condiment in pastry for a variety of soups, vegetables and rice. Butter Butter is separate, but not pure fat at room temperature, pale yellow solid. Butter can be easily absorbed by the body and is also rich in vitamins A, D, and some inorganic salts and has an aromatic odor. Butter is very widely used in the West and can be imported directly or used to flavor soups, vegetables, and snacks. When you come to a western kitchen, you can smell the rich aroma of butter. This unique aroma is a major feature of the West. 5 Cheese is also known as cheese, cheese (English translation of cheese). Protease concentration in milk, coagulation, and the role of a variety of microbial fermentation made. Yellowish in color and solid. In order to facilitate the preservation, complete with colored prunes wax paper packaging. Yoshi Secretary-General is nutritious, can be sliced? Direct consumption, but also can adjust a variety of dishes. Secretary Yoshi has an odor, do not eat, generally do not have this habit, in fact, the more you chew in the Western dairy products with a unique aromatic flavor. (F) in the West, vegetables vegetables occupy an important position, both as the main raw materials, but also for alternative materials and ingredients, cold and hot dishes are inseparable from it. Westerners are increasingly interested in vegetables. A wide range of Western, which has local varieties of vegetable varieties. The West can only be represented by vegetable raw materials, widely used potatoes, onions, cabbage, carrots, celery, spinach, tomatoes, cucumbers, lettuce, beets, peas, horseradish and so on. These vegetables are essential for almost every meal. The following are only specific vegetables in the West. A beet beet, also known as seaweed head is shaped like a flat-shaped radish, thin, dark brown, flesh purple,? The color is intense and the taste is sweet. Produced mainly in Russia, cultivated in northern China. A main ingredient in beet and beet soup, it is also used in coleslaw and side dishes. 2 Lettuce of *** with mission lettuce and peanuts, vegetables. Mission lettuce is shaped a little like a small tree green cabbage, peanut lettuce is no obvious wrapped heart leaves open, antler-shaped, slightly bitter taste. Both lettuces are very flavorful and refreshing, appropriate ingredients. Mainly used in salads and small dishes. Horseradish Horseradish is native to Europe, China also cultivated. It is a grass-roots level, thick skin, yellowish-white root flesh white, very spicy flavor. The West is mainly used for flavoring, horseradish rubbed into the mud to remove the skin, sugar, vinegar, salt, and then mixed with cold water, stirring well, less than the Division that is into the horseradish to eat cold roasted or cold-water fish dishes. The flavor is fragrant and spicy, seven Jack of all trades, and the western flavor is unique. 4 green onions, carrots, celery, these three dishes produced in the West in a variety of dishes, but also used as spices. Three vegetables contain volatile substances, with a unique flavor, can stimulate the appetite, so the West in the production of a variety of barbecue, stewed vegetables and broth, the flavor of these three vegetables. (G) Fruit is one of the indispensable foods in the West. Not only as raw materials for food, but also used to produce a variety of dishes, such as fruit salad, apple steak. Common fruits are apples, lemons, pineapples, pears, peaches, strawberries, cherries, etc. Introduced as follows, relatively rare lemons and strawberries. Lemon Lemon is a phonetic English lemon, which can also be literally translated as peach. Lemon is a tropical plant with an oval rind and orange color, but thick. Very aromatic, the juice is very tart and widely used in Western flavoring. Westerners often consume the raw material, sliced? Lemon tea made of black tea. Sweet and sour aroma of lemon tea, appetizing and fitness, Westerners generally like to eat. Strawberries are also known as foreign berries, herbs, shaped like a large mulberry tree, purple, thin rind, taste more acidic, enough juice color a little. Strawberries are used as an ingredient in strawberry jam, which can also be made and used as a meal. Common cream, strawberries, strawberry treatment removed, washed, and then put into a tall glass, pour sugar stirred cream, red and white, very bright, taste sour and sweet beauty, the Western common point of rice also do cream strawberry cake, above, put strawberries, built up a layer of frozen powdered juice, bright red. (8) Seasoning seasoning is a key factor in determining the cuisine. Western spices and Chinese food seasoning is different, and some spices are a native of some countries, we are difficult to see. Common western spices are salt, sugar, monosodium glutamate, hot sauce oil, vinegar, ketchup, bay leaf, black pepper, white pepper, curry powder, chili powder, cloves, bouquet garni, wine and spirits. Tomato paste processed canned products, blood-red color, and more acidic, maintaining the aroma of fresh tomatoes fresh tomatoes, tomato paste is generally used to season and increase the color of the dishes bright, Western cuisine a variety of common uses is one of the important spices of the West. Tomato sauce contains a large number of organic acids, can stimulate the appetite, help digestion, especially vegetables off-season, but adjust the diet **** enjoy. Canned tomato paste should not be stored after canning? In the original tank to prevent oxidation, plus an equal amount of clean water, add the right amount of sugar, oil, micro-fire oil color dark red, and then stored, ready to eat. This treatment can be well protected and easy to preserve the flavor of maroon tomatoes. Two tomato sauce ketchup ketchup is further processed and bottled. Tomato sauce, is a thin paste, dark red, sweet and sour taste. It can be imported directly or used for flavoring, and Westerners like to eat it. Worcestershire sauce is a condiment prepared from a variety of raw materials. Dark brown, taste spicy, sour, salty, and a variety of spices, taste aromatic. More than domestic production of Hai Merlin brand hot sauce. Worcestershire sauce is a very versatile condiment in Western food and soy sauce in China. Curry Curry is the phonetic translation of English curry, is prepared from a variety of spicy raw materials spices, India's finest production. Curry deep yellow, powder, flavorful, spicy, slightly bitter, widely used in curry powder western is based on turmeric powder, white pepper, coriander seeds, cumin, cinnamon, star anise preparation. Tablet 5 Cayenne Pepper Pepper is a tropical plant grown in southern China for its berries dried black, black pepper, peeled, black, white pepper, white pepper, can also be called. The spicy aroma of cayenne pepper and peppercorns, and the flavor of black pepper are especially concentrated in the spices commonly used in the West. 6. bay leaf. Laurel of Mediterranean origin, cultivated in southern China. This leaves a rich aroma that is widely used in the West. Cloves are native to southern China, Southeast Asia, and are cultivated, with different viewing cloves from the north. Cloves contain eugenol and other aromatic substances used in Western gazpacho.