let me tell you, I have been abroad for a long time, and my favorite method is to travel all over the world for a long time. Chefs are a foodie, and I can eat wherever I go. This is my own idea, and you can try it. Introduction to French Cuisine

Among the three major cuisines in the world, French cuisine occupies a place. French cuisine is characterized by the use of fresh seasonal materials, combined with the chef's unique conditioning, to complete a unique artistic delicacy, which is unparalleled in vision, smell, taste, touch and sympathy. In terms of food quality, service level and dining atmosphere, it requires more refined overall performance.

In China, French cuisine represents exquisite, romantic, elegant and expensive, truly precious French cuisine. Eating a meal may reach about 7,111 yuan per person, and the price depends entirely on the type of dishes. Because French cuisine attaches great importance to the freshness and quality of raw materials, most French restaurants in China use the way of eating by air, which attracts many gourmets and also causes the high price of French cuisine.

French cuisine is characterized by its rich juice, and eating French cuisine requires exquisite tableware and picturesque dishes to satisfy the vision. The fragrant wine meets the sense of smell; The delicious taste of the entrance satisfies the taste; Wine glasses and knives and forks are staggered in a quiet and serene space, which is the highest enjoyment of touch and taste. This attitude of combining the five senses has developed a deep and dedicated taste.

In recent years, French cuisine has been constantly improving, and the traditional classical dishes have been pushed to the so-called NouvelleCuisine, and they have been applied to each other. The modulation method pays attention to the coordination of flavor, naturalness, skill, decoration and color. Due to the different geographical location, French cuisine is popular in animal husbandry in northern France, which contains many regional dishes. All kinds of cream and cheese make people's forefinger move. The south is rich in olives, seafood, garlic, fruits and vegetables and spices.

BURGUNDY

produces a large number of red and white wines, snails, chicken and mustard sauce. The famous dishes are COQAUVIN, BOEUFALABOURGUIGNONNE and ESCARGOTBOURGUGNONNE.

NORMANDY

produces a lot of seafood, butter, whipped cream and apples. The more famous dish is NORMANDYSEAFOODSTEWED seafood. In addition, adding apples to many dishes has become the biggest feature of this area.

clsac Kansas region

The most famous foie gras in France is produced in this region. The more famous dishes are QUICHELORRAINE and CHOUCROUTE with sauerkraut.

PROVENCE

because it is close to the Mediterranean and Italy, its dishes tend to be Italian. A large amount of olive oil, garlic, tomatoes, fish and various spices are often used in the cooking and manufacturing process of dishes. Well-known dishes are BOUILLABAISSE and SAUTEEDFROGLEGPROVENCE, etc.

French cuisine prefers BEEF, VEAL, LAMB, POULTRY, SEAFOOD, VEGETABLE, snails, TRUFFLE, GOOSELIVER and caviar. In terms of ingredients, a lot of wine, butter, whipped cream and various spices are used; When cooking, the heat plays a very important role. For example, beef and mutton are usually cooked until six or seven minutes are cooked. Seafood should be cooked properly, but not over-cooked, especially in the production of Sauce, which takes a lot of effort. It uses a wide range of materials, whether it is Stock, wine, fresh cream, butter or various spices, fruits, etc., and it is very flexible.

France is one of the proud producing areas of wine, champagne and brandy in the world. Therefore, the French are very particular about the collocation and use of wine in restaurants. For example, drink a light taste wine before meals; When eating salads, soups and seafood, drink white wine or bogui wine; Drink red wine when eating meat; And drink a little brandy or sweet wine after meals. In addition, champagne is often used in celebrations, such as getting married, having children and celebrating.

French Cheese is also very famous, and there are many kinds. According to the types, there are five categories: fresh and hard, semi-hard, hard, blue mold and smoked; Usually, bread, dried fruits (such as walnuts, etc.) and grapes are accompanied with cheese. In addition, French cuisine pays great attention to the use of tableware, whether it is knives, forks, plates or wine glasses, because these can set off the noble temperament of French cuisine.

in recent years, France has been hit by the economic recession and the changes of young people's eating habits, and the overall price and standard of traditional expensive and exquisite Gastronomie have been declining. Fewer and fewer French people are willing to pay astronomical prices just for a meal. Michelin and Gaultmillau, two authoritative French food reviews, have advocated a new food culture with good quality and low price since years ago. Many restaurants that were unattainable in the past have tried to reduce prices sharply to attract more diners.

German cuisine

The characteristics of a country's cuisine are always related to its national character. For example, it is said that Chinese people are romantic, so French cuisine is also flowery and colorful; Japanese people are rigid and introspective, and because of their small territory, Japanese food is exquisite, small in quantity, light and tasteless. The German people, on the other hand, seem to have a natural rationalism spirit in their blood. Their dishes, like the Germans' personality, pay attention to economy, practicality and material benefits, and they don't like ostentation and extravagance so much, but they don't lose their external beauty.

The theory of evolution is a good thing or a bad thing. One thing is certain: Germans are not a particularly talented people who have a good appetite, and they will not fall into the heat of how to make dishes extremely complicated and innovative. Unlike their neighbor, the French, who may have to eat dinner all night, would definitely think that they are crazy if they were Germans. Therefore, basically, German cuisine has absorbed the characteristics of dishes from other European countries, simplified them, or changed them according to their own tastes, and gradually developed. It is economical, large in quantity, and has a little western-style simplicity. Moreover, German food is a kind of western food which is close to the taste of China population. Germany consumes the largest amount of pork in European countries, which is similar to China. The famous Bavarian roast pork elbow and knee in German food are acceptable to everyone in China who has never eaten any western food.

Like other western foods, a complete German meal includes soup, starter, main course and dessert. However, most Germans will never eat from the first course slowly, and usually just call it a main course and soup. Of course, beer is indispensable. To describe Germans in a harsh way, it doesn't matter what they eat as long as they have beer to drink. The restaurant is not very big, and the decoration is simple and simple, which is also like the German temper. Many paintings and knickknacks are THORSTEN's idea. Outside the window is the hanging garden of the hotel, and a large area of green is pouring in, which is natural. Everywhere reveals the breath of Germany, practical, the pursuit of beauty, but not luxurious, not too much.

Italian food

Some people ask which country is the mother of western food. I think most people will say it is France. Now I solemnly tell you that the mother of western food is Italian food! The Italian nation is a nation of gourmets. They have a long history in food. Like their art, fashion and cars, they always like to elaborate. Italian food is elegant and noble, and it is thick and simple, paying attention to the original flavor. Italian cuisine is very rich, with thousands of dishes. Apart from the well-known pizza and spaghetti, its seafood and desserts are well-known. Italian food with a long history has had a profound influence on the catering in Europe and America, and many factions including French food and American food have been exhibited, so it is known as the "mother of western food".

Italy is located in the Apennine Peninsula in southern Europe, with a population of more than 76 million, most of whom believe in Catholicism. Since the construction of Rome in 753 BC, the Roman Empire has developed advanced ancient Roman civilization on the basis of absorbing the essence of ancient Greek civilization, thus becoming the political, economic and cultural center of Europe at that time. Princes and nobles, led by Florence, have demonstrated their strength and power by researching and developing cooking skills and having exquisite chefs, which is regarded as honor and glory. Therefore, at that time, ordinary people thought that as long as they could become masters of cooking, they would have the opportunity to be in the aristocratic circle, and even the whole country was filled with the fun of research and development of cooking skills, which pushed the development of catering industry to its peak, thus laying a sacred position as the "mother of western food" and affecting most parts of Europe, and was known as the "ancestor of continental cooking".

Italians have contributed a lot to western food culture. In 1533 AD, when Princess Catherine Di Medici of Italy married Crown Prince Henry II of France, she took 31 chefs to introduce new food and cooking methods to France. The French combined the culinary advantages of the two countries and gradually carried them forward, creating the most famous representative of western food today-"French cuisine". Secondly, the Italians invented the fork for dinner, which set a new annotation for the culture on the dining table.

Italian cooking is famous for its exquisite dishes in the world. It is different from French cooking and has its own style and characteristics:

The dishes pay attention to the original flavor and the use of heat.

Italian dishes pay the most attention to the essence and true colors of raw materials, and the finished products strive to maintain the original flavor. In the cooking process, I like to use garlic, onion, tomato sauce and cheese very much, and pay attention to making sauces. Cooking methods are mostly fried, fried, roasted, braised in red and braised in red. Usually, the main ingredients are wrapped or marinated, fried or roasted, and then cooked together with the ingredients, so that the taste of the dishes is extremely excellent and a layered multiple taste is created. Italian cuisine is very particular about the heat. Many dishes are required to be cooked in six or seven degrees, while others are required to be tender and bloody, such as Roman fried chicken and Angus tender steak. Rice, noodles and macaroni require a certain hardness.

skillfully use the natural flavor of ingredients to cook delicious food.

When cooking Italian food, olive oil, black olives, dry white cheese, spices, tomatoes and Marsala wine are always indispensable. These six ingredients are the soul of Italian cuisine, and they also represent the abundant and fully utilized edible raw materials in Italy, so Italian cuisine can be called "authentic and traditional" without parallel. The most commonly used vegetables are tomatoes, cabbages, carrots, asparagus, lettuce, potatoes and so on. Rice is widely used as a side dish, with meat, oysters, squid, frogs, mushrooms and so on. Italians are very particular about the production and processing of meat, such as Drybeef, Parmaham, salami, Bologna sausage, leg, etc. These cold meat products are very suitable for appetizers and wine, and are world-renowned.

Cooking with rice flour is rich in variety and taste.

Italians are good at making noodles and rice products, and they have to cook almost every meal, and they have various varieties and different flavors. The famous ones are spaghetti, pizza and so on. Spaghetti with different shapes and colors is inclined to let the sauce enter the noodle tube, while striped powder keeps the sauce on the surface of the noodles, and the color represents the addition of different nutrients to the noodles. In the process of making noodles, red noodles are mixed with red sweet pepper or sweet pepper root, yellow noodles are mixed with crocus or pumpkin, and green noodles are mixed with spinach. Black noodles are the most visually impactful, using cuttlefish ink, and all colors come from natural ingredients, not pigments. The taste of noodles is dominated by three basic sauces, namely tomato-based sauce, fresh cream-based sauce and olive oil-based sauce. These sauces can also be paired with seafood, beef, vegetables, or simply with spices to change into different flavors.

regional differences create local cuisine.

There are four major Italian cuisines due to the differences in climate and local conditions between north and south. Northern Italian Cuisine: The main ingredients of pasta are flour and eggs, especially lasagna and lasagna. In addition, the north is rich in medium-long rice, which is suitable for cooking Italian multi-spindle rice and Milan-style Lisuo multi-spindle rice. I like to cook food with butter. Chinese and Italian cuisines: represented by Dosnica and Lazio, the specialty products are Dosnica beef, artichokes and pachauliano cheese. South Italian Cuisine: Specialty products include hazelnut, mozzarella cheese, bergamot oil and Bonito. The main ingredients of pasta are hard wheat flour, salt and water, including macaroni, spaghetti and wheel flour, etc. They prefer to cook food with olive oil and are good at using herbs, spices and seafood. Island cuisine: represented by Silesia, deeply influenced by Arabia, the food style is different from other parts of Italy, and seafood, vegetables and all kinds of pasta are still the main products, and the specialty is salted dried roe and blood citrus.

You are very particular about the taste of Italian food. Generally, you should start with the first course, such as soup or pasta, risotto rice, corn cake and pizza. The main course includes seafood plate and meat plate. In Italian meals, seafood is cooked in a variety of ways than meat. The traditional menu will keep the side dishes. Popular side dishes include fried mushrooms with coriander, tomato and cheese salad, etc., while modern main dishes will be accompanied by more vegetables and starchy foods to balance nutrition, and there is no need to choose another dish. The famous main dishes are: Stuffed cuttlefish, fried cowboy meat slices with herbs and roasted beef tenderloin with mushroom red wine sauce, etc. Then there are salads, desserts or cheese. Italian desserts are dazzling, including cakes, ice cream and wine-flavored fruits. The more famous Italian cheese cakes, Sicilian tricolor ice cream and Tiramisu. After enjoying the dessert, the waiter will push the cheese cart. Cheese is a very common food in Italy. There are about 411 kinds of cheese, which can be eaten with vegetables or red wine. Common Italian cheeses are BeiPaese, Fonfina, Provolone and so on. After eating, you can drink a cup of espresso or foamed coffee to help digestion, preferably with a little almond cookies. Italian food is relatively heavy, so in order to avoid waste, you can choose one dish for each dish.

Italians generally like fat, spicy, sweet and sour tastes, pay attention to the richness, fragrance and rotten taste of dishes, and pay attention to the collocation of dishes and wine. Generally, fish and white meat (calf, chicken, etc.) are served with white wine, and meat dishes are served with red wine or pink wine. Paste, porridge and so on depend on their sauces to determine the wine. The sauces of fish and shellfish are matched with white wine. If there is meat, red wine or pink wine is used. Italians don't like to eat minced meat and fat pork, and only white bread is used for bread.

Introduce several Italian specialties

Italian cuisine originated from the Roman Empire, which is considered as the [mother of western food], and even French cuisine is sheltered by it to achieve today's scale. Some experts say that it is the most oriental western food (China's pasta was introduced to Italy in the 8th century). <