The French have very high requirements for dishes, paying attention to the strict selection of materials, fine processing, complicated patterns, maintaining the original flavor and reasonable nutrition. Cuisine advocate exquisite, pay attention to style, color combinations, pay attention to the dietary environment and dining atmosphere, "eating" inside and outside the pursuit of beauty and mood. French foie gras is one of the world's three major gastronomic treasures, along with fish sauce and truffles, and is a traditional French dish, which is extremely rare on the menus of other countries in Europe and the United States. The subtlety of foie gras lies in its melt-in-your-mouth, tender and delicate, lingering on the lips and teeth, and endless aftertaste, which can arouse the infinite desire of human taste buds. In addition, the French are very fond of eating cheese, cheese varieties. French cuisine is also more concerned about eating semi-cooked or raw food, steak, leg of lamb to semi-cooked tender as a characteristic, such as the material from the lamb's famous dishes - French red wine lamb chops, tender and delicious.
French cuisine emphasizes the importance of seasoning, and there is a wide variety of condiments. They specialize in the use of wine, and there are strict rules about what kind of wine should be used for what kind of dishes, such as wine for soups, brandy for seafood, and various types of liqueurs or brandy for desserts. Wine and spices are the two main elements of the ingredients, whether it is a dish or a snack, smells rich in flavor, tastes mellow and pleasant. French cuisine is characterized by good food and good wine. It is no joke to say that the French drink more wine than water.
Italy: delicious love around Pasta
Italian cuisine and French cuisine, is the mainstream of today's Western food. Italian food is as noble, elegant and flavorful as its culture.
Exquisite and delicious Italian pasta, cheese, ham and wine are the ultimate pursuits of gourmets around the world. Italians make good use of rice and pasta for cooking rather than as a staple food. The most well-known Italian food in China is pizza and pasta. Pizzas are thin pies with minced meat and vegetables that are baked in the oven, and the aroma of the pies and the vegetables blend together, making one's mouth water with the smell alone. Pasta comes in all sorts of shapes: macaroni, spirals, shells, and stuffed buns. Red pasta is mixed with red bell peppers or bell pepper roots; yellow pasta is mixed with saffron pistils or pumpkin; green pasta is mixed with spinach, and even the most visually stunning black pasta, where all the colors come from the natural ingredients, not from coloring. Pasta is served with a variety of sauces, with seafood, beef, vegetables, or simply with spices, making it possible to have hundreds of flavors. In a common pasta dish, olive oil is an indispensable flavor factor, fruits and vegetables can add to the visual beauty of the pasta, and with a tangy cheese or bouillon, the aroma is so overwhelming that you can't help but scream for more, which is the unforgettable taste of Italian cuisine.
Spain: delicious and strong
Spain, the mention of the fast-paced, unique style of Flamenco dance will be ringing in the ears, the beautiful scenery of Spain, east and southeast of the Mediterranean Sea, the unique conditions that make the Spanish people love a variety of seafood.
Spain is rich in potatoes, tomatoes, peppers, olives. In the Western-style meals, its food preparation from the surface may not seem to have any obvious characteristics, but the Spanish cuisine brings together the cooking methods of the Western North and South cuisine, its dishes are varied, unique flavor. The famous Spanish fried squid is made of spinach, lamb, milk and cool stuffing with crispy noodles, and then baked in the oven, the outside is burnt and the inside is tender, the taste is fragrant, is a unique flavor of the meal before the drink. Shrimp balls with fresh shrimp, onions, fresh egg yolks, cream, all kinds of spices and other fillings, made into a round cake, fried in oil, eaten with garlic, the taste is refreshing, is a delicious dish with alcohol.
When it comes to staple food, the Spanish favorite is paella. With fresh shrimp, squid, chicken, Spanish sausage, with onions, garlic, tomato juice, saffron and other stewed paella fragrant and colorful. Near the bottom of the pot there is a little burnt, crispy and chewy, like a potpourri, the top of the fragrant sticky and soft, coupled with the unique fresh flavor of the seafood, can be described as one of the best of Western cuisine. In the summer table, with a variety of vegetables and spices, crushed ice into the soup, with tomato juice and then blended into the soup, cold soup, is the Spanish people's favorite cool soup. In addition to these special methods of cooking from the special dishes, fruits, sweets are also indispensable to the Spanish table food, such as apple strudel, almond cake, etc., a great variety of patterns.
Russia: Juicy slow food
Russian cuisine in the Western food influence, the upper class in the era of Tsarist Russia very much worship France, not only to speak French as a matter of pride, but also the diet and cooking technology is mainly to learn from France. But after years of evolution, especially in the Russian zone, the food is concerned about the caloric variety, and gradually formed its own cooking characteristics. Russians like to eat hot food, love to eat fish, minced meat, eggs and vegetables made of small buns and meat pie, etc., all kinds of snacks are quite famous.
Russian cuisine is heavier, like to use oil, the production method is relatively simple. Taste to sour, sweet, spicy, salty, sour cucumber, sour cabbage is often a restaurant or family dinner table essential food. Cooking methods are characterized by baking, smoking and pickling. Russian chefs are strict on every dish, excellence, if there is a dish lack of a certain seasoning, rather than sell it will never be put on the customer's table.
Traditional Russian food, from the selection of materials to the production process should be able to achieve the "slow food" requirements. And regular singing and dancing with the feast, in any case, people will slow down the speed of eating, taste, vision, hearing the full range of enjoyment, to "slow" find a good reason. Although the taste of Russian-style Western food and dishes with French food is very different, but in the dining program on the complexity of the degree of Russian food is by no means inferior to the French food, the guests here unconsciously slowed down the speed.
Germany: Meticulously Delicious
Compared with China, where cooking techniques are world-renowned, German food is not immune to monotony, which is just as unappealing as the stodgy, formal character of the Germans. But boiled, stewed and baked, in the hands of German chefs, but also changed a hundred different ways.
When it comes to German local cuisine, sausage is the masterpiece of German cuisine, and no less than a hundred varieties of German sausage have attracted the attention of gourmets from all over the world. Each region of Germany boasts its own special sausage, with G?ttingen and Regensburg sausages having been famous since the Middle Ages, while Thuringia's red sausage and Nuremberg's fingerling kielbasa are also popular. The people of Kassel favor the liverwurst of their homeland. Currywurst was invented by the Berliners and is served thinly sliced with aubergine sauce and a thin layer of curry powder. The unique flavor of each type of sausage can be enjoyed by dipping it in a matching mustard sauce. German food and modern fast food also has a close relationship - now popular around the world fast food "hamburger", from the German burger steak evolved.
Eating sausage must be bread with it, in the production of bread Germany can also be called the quality and quantity of the world champion. In Germany, the bread is made of semolina, but also rye, oats, semolina and mixed grains mixed with and together with a mixture of flour to do. Germany every day out of the aroma of the small bread, angular bread, "8" shaped bakery and long bread on more than 1,200 kinds, in addition, there are more than 300 kinds of other different kinds of bread. Bread is indispensable to the German people three meals a day the most important staple food.
Britain: Those Mom Tastes
British food can indeed be described in one word, "Simple". Simply put, it can be prepared in one of two ways: baked in a fire oven or cooked in a hot pot. Taste favorite light, crispy, cooking what seasonings are not put, eat according to personal preference and then put some salt, pepper or mustard, spicy soy sauce and so on. Cuisine oil less, light, the selection of materials focus on seafood and various types of vegetables, the amount of food requirements for a small but refined. Cooking is fresh and tender, with a light flavor, and even less wine is used for seasoning. This rustic cooking style is known as family cuisine, as if it were a delicacy under the hands of mom.
In many countries, breakfast is a snack rather than a meal, but the traditional English breakfast is very rich. Some people start with muesli made with coarse oatmeal (an authentic Scottish flavor), which is tasty, economical, and nutritious. The porridge is usually followed by a cooked dish such as ham and eggs, sausage and ham, sometimes smoked fish or pickled herring. Yorkshire ham is also a breakfast specialty. This is followed by toast with butter and jam, and sometimes perhaps some fruit.
The traditional British meal is based on plain, simply prepared food. The British enjoy foods such as fried chicken, fried fish, French fries and mashed potatoes. If the food is boiled, they will be stewed over a long period of time over a slow fire, similar to the Chinese braised pork. The British are best known for their pies, which can be filled with beef, lamb, chicken, etc. It can be considered as a kind of home cooking for young and old alike. English Loin of Beef with Rice, Country Beef Stew, Irish Braised Lamb, and English Shepherd's Pudding are all authentically British. Blue mulberry fruit and black gateau peaches, on the other hand, are popular desserts in England. In recent years, British eating habits have outgrown geography, and when many families sit down to eat, the ingredients or preparation methods for the food on the table may often come from Indo-China or anywhere in the world.
The United States: nutritious and fast more than delicious
Mention of the American diet, the Chinese probably do not think: is not a hamburger, French fries, soft drinks and other fast food? In fact, the U.S. food culture is quite colorful. Traditionally, American food includes European staples such as bread made from wheat flour, pasta and pastries, dairy products, poultry, pork, beef and seafood. Traditional American food also introduced agricultural products that originated on the American continent or were later introduced to Europe, such as potatoes, corn, squash, zucchini, sweet potatoes, and peanuts. Immigrants from Europe and Asia added more variety and flavor to American food. Since then, American cooking has not only used traditional methods to prepare these exotic dishes, inheriting the simple and light characteristics of British cuisine, but has also improved these dishes by incorporating native American flavors.
Due to the different origins of agricultural products and differences in the habits of local immigrants, the southern region of the United States of America's family-style cooking methods, and the northern New England or the Midwest cooking methods are different. Louisiana is known for its French Cajun flavors; Wisconsin is popular for its beer, cheese, and sausage; New Mexico has distinctive Texas flavors; and San Francisco has Continental dishes that blend Asian, American, and traditional European cooking methods. Americans are generally not interested in spicy flavors, preferring flat iron steak type dishes and a variety of fresh vegetables and assorted fruits. American steaks are best when they are 30% to 50% cooked. The outside layer of meat is just cooked, the fire gradually decreases inward, the innermost is almost raw, from cooked meat color to tender red, the transition is natural. Dip it in some of the sauce made on the plate, and it's refreshing and flavorful.
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