Koreans generally love coleslaw. Gazpacho is made by cutting vegetables directly or blanching them in boiling water and mixing them with condiments. There are also dishes such as raw mixed fish and fish and shrimp paste. Raw fish is sliced raw meat and fish with seasonings and julienned radishes and pears, and topped with vinegared sauce or hot sauce.
Soup is also an essential part of the meal, and it is usually prepared with a variety of ingredients such as vegetables, mountain vegetables, meat, dashi, salted salt, and miso.
Koreans love chili peppers and put them almost exclusively in their home cooking. Koreans have a diet of four meals a day, scheduled in the morning, noon, evening and night. Koreans eat with spoons and chopsticks. Everyone has their own rice bowl and soup bowl, and all other dishes are placed in the center of the table for everyone to enjoy. Koreans are also very particular about the use of rice bowls, which are used by men, women and children. Koreans are very frugal and try to eat as much as possible, both for themselves and for the poor.
Introduction of Japanese food culture
When it comes to food, not only are Japanese-style meals based on rice as the staple food, with vegetables, fish and meat as side dishes, but also Western European Chinese meals are generally very popular, so you can enjoy a wide variety of meals in Japan. Japan is a country with abundant high-quality water resources and sanitation facilities, so tap water can be drunk anywhere in Japan. Modern Japanese culture is even more colorful. Girls learn traditional Japanese culture from ancient times, such as the tea ceremony and flower arrangement, while also disco dancing. It is not uncommon to see downtown areas, old temples and high-rise buildings built next to each other. So modern Japanese culture is a combination of old, new, Western and Eastern cultures.
Japanese people love to eat raw fish, and sushi covered with raw fish is the most popular food in Japan.
Japanese cuisine is very concerned about maintaining the original flavor of the food, and does not advocate the addition of too many seasonings, and is mainly light. The color and surface of the dishes is especially demanding, not only using a variety of very delicate containers to contain food, the shape of the food, arrangement, color matching also have very delicate considerations. The beauty of Japanese cuisine is so beautiful that first-time visitors are often reluctant to spoil it.
Eating Habits
Japanese cold noodles are served on a bamboo plate, with chopsticks to pick up bite-sized portions and eat them in cold soup. Some restaurants do not include a spoon, and it is customary for Japanese to pick up and drink the soup.
Nightlife
Japanese people used to go drinking in groups after work. There are bars, discos and nightclubs everywhere in the entertainment centers within the metropolis.
Alcohol in Japan
Beer: Beer is the favorite drink of the Japanese, and both draft and bottled beer are popular in the summer, and some department stores have open-air beer halls, which attract a lot of tourists.
Japanese Sake: Sake can be drunk hot or cold, and is the perfect accompaniment to Japanese cuisine. The flavor is deliciously sweet and it is easy to get drunk on it.
Whiskey: Japanese people love to drink whiskey with ice and water called (Mizuwari)
Shochu: this kind of alcohol is made from sweet potatoes, barley, cane sugar and other materials, filtered alcohol, and vodka is somewhat similar.
Thai cuisine is internationally recognized. Whether the flavors are spicy or lighter, harmony is the guiding principle followed in every dish. Thai cooking is essentially an organic combination of centuries-old Eastern and Western influences that have resulted in a uniquely Thai diet. The character of Thai cuisine depends on the chef, the diner, the occasion and the situation of the place of cooking in order to satisfy everyone's appetite. Thai cooking initially reflected the characteristics of a water-based lifestyle. Aquatic animals, plants and herbs are the main ingredients. Large pieces of meat were avoided. Later influences led to the use of fairly large pieces of meat in the Thai diet as well.
Introduction to Thai Food Culture
Because of their Buddhist background, Thais avoided using meat from large animals. Large pieces of meat are chopped and mixed with herbs and spices. Traditional Thai cooking methods are steaming, baking or grilling. Due to Chinese influence, methods of pan-frying, stir-frying and deep-frying were introduced. Since the 17th century, cooking methods have been influenced by Portugal, Holland, France and Japan. In the late 17th century, Portuguese missionaries in South America became accustomed to the flavor of red chili peppers and introduced them to Thai cuisine.
The Thais have become very good at "Siamese-Islamic" foreign cooking, substituting some of the ingredients. The ghee used in the Indian diet was replaced by coconut oil, and coconut milk replaced other dairy products. The use of overpowering pure spices was reduced and fresh herbs such as lemongrass and galangal were added. Finally, less spices are used in Thai curries and more fresh herbs are used. It is usually known that Thai curries have a strong but short-lasting spicy flavor, whereas in other curries, the spiciness lasts for a long time due to the strong flavor of the spices. Thai food is not served in a certain order, but all at once, so that the diner can enjoy the various flavors complementing and combining each other.
A complete Thai meal should include a soup, a curry dish with spices, fish and vegetables. A spiced salad can be substituted for the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spicy dish. Each dish and the entire meal must be coordinated in terms of flavors and ingredients.
Thai food is also spa
The spa industry in Thailand is developing a unique, refreshing and energizing Thai style, a truly stylish health meal.
Ancient health foods usually meant lettuce and carrots on a plate, and now they have stepped into the SPA health cuisine category. But today the chefs of Thai spa cuisine are finding many more fresh vegetables, fruits and herbs in their gardens and processing them to make them appear on the table.
Thai food is one of the best cuisines in the world and the most innovative in Asia in terms of quality and preparation. Now that those healthy foods are replacing traditional Thai cooking, guests can expect something very special.
For those rare spa dishes, health food leader Andrews debunks the myth that there are ingredients that are not cooked into "fish" and "meat" like vegetarian dishes. Instead, health food is often combined with many vegetables to balance the body's protein needs. Chefs are innovating by combining vegetables, fruits and herbs into healthy foods with fish, meat and other flavors.
Salads
The important thing is the harmony of flavors and the herbal taste. The main flavors are sour, sweet and salty. The level of pungency varies depending on the texture of the meat and the occasion.
Ordinary dishes
A sweet and sour dish, a fluffy omelette and a stir-fry are a complete meal.
Dips
Dips are a little more complicated. Accompanied by vegetables and meat, it can be the main course of a meal. When dips are made thin, they can be designed as salads. A special simple dipping sauce is made from red peppers, garlic, dried shrimp, lime juice, fish sauce, sugar and shrimp paste.
Soup
On average, each person should have a serving of soup and rice with a meal. Traditional Thai soup is unique because it has more flavors and ingredients than other foods.
Curry
Most non-Thai curries consist of powdered or dried spices, however the main ingredient in Thai curry is fresh herbs. Simple curry pastes include dried chili peppers, scallions and shrimp paste. More complex curries include garlic, galangal, caraway root, lemongrass, kaffir lime peel and pepper seeds.
Individual dishes
are complete meals in themselves, including rice and noodles such as Khaoh Pat and Pad Thai.
Dessert
The meal is not complete without Thai dessert. The desserts are all very sweet and these are especially popular after a meal with strong spice and herbal flavors.
How to eat and order Thai food
Thai food uses forks and spoons. Even if there is only one dish, such as meat fried rice or roast duck rice, it is cut into very small slices or pieces, which avoids the use of a table knife. The spoon is used to bring the food to your mouth.
Thai food is best eaten in groups of two or more, mainly because the more people eating, the more dishes you order. Generally speaking, two people dining, in addition to their own rice, point three dishes, three people dining point four dishes, and so on. The diner chooses what he or she needs from the ****enjoyed dishes and generally adds it to his or her rice. Soup and rice are served together. Soup is not ordered separately, but is served with other dishes. Spicy dishes are also not ordered separately. Spicy dishes should be "neutralized" with lighter dishes to avoid discomfort from the spiciness.
The ideal Thai meal is a harmonious blend of spicy, sweet and sour, with good color, aroma and taste. A typical Thai meal would consist of a soup (perhaps bitter melon stuffed with chopped pork), a steamed dish (mussels in curry sauce), a stir-fried dish (fish and ginger), a hot salad (sliced beef with lettuce, onions, red pepper, mint, and lemon juice), and an assortment of condiments for dipping the food. The meal is followed by dessert and/or fresh fruit such as mango, durian, wood pineapple, papaya, grapes or melon.
Singapore Food Culture
Seafood
Singapore's nearby hot waters are rich in seafood, and the quality of the seafood is delicious. Lobster, crab, shrimp, mussels, cuttlefish, and a variety of seafood are all good for the table, and the popularity of seafood has led to a number of restaurants specializing in only a variety of seafood. Generally speaking, seafood restaurants along the East Coast charge less than many restaurants in the city. The most popular dish is the chili crab, which is made by stir-frying the meat and shell of a plump crab with eggplant sauce and chili peppers, giving it an evocative flavor.
Malaysia's food culture
Malaysia's diverse society is also evident in its food. Chinese, Indian, Western and local Malaysian foods are brought together to create a wide variety of flavors to choose from.
Food
The staple food of the Malaysian people is rice, but noodles are also quite common. Chinese food ranges from street stalls to hotel Chinese restaurants, and from light snacks to expensive banquets. For snacks, there is a wide variety of dishes such as stuffed tofu, shrimp noodles, fried rice noodles, galbi noodles, noodles in clear soup, pancakes, Hainanese chicken rice, chicken rice in claypot, wonton noodles, Hong Kong dim sum, meat bone tea, Penang chili sand and many more.
Malay food is mainly spicy, and some of the more famous foods are coconut milk rice, aromatic satay (chicken, beef and lamb skewers), Malay pastries, bamboo rice, and yellow ginger rice.
Indian food is also flavored with spices, the most common of which is its laksa and pancakes. Other Indian foods include capati, tapai and tosei. Indians are also famous for their banana rice.
Other than that, there are many western restaurants and fast food outlets in Malaysia. Some of the favorite fast food restaurants for youngsters are KFC Hometown Chicken, McDonald's fast food restaurant, Pizzeria and many more.
Culture
Each ethnic group in Malaysia has its own cultural traditions and customs. The Malays have the Malay martial art, which they call "silat", a traditional art in the Malay society.
They also have a long history of dance. One of the better known dances is the tarianZapin, which was imported from Arabia and uses instruments such as the Arabic six-stringed lute, snare drum and violin. The Najib dance was passed down from the Malacca Dynasty. The most famous Najib dance is called jogetlambak. Other Malay dances include the Sumazau, Butterfly Dance, Candle Dance, Court Dance and Fan Dance.
In terms of music, Malay music has been passed down from the Malacca Dynasty era. It can be categorized into two types, namely folk music and court music. Among the famous traditional music are:
Ghazal
It is very popular among the people of Johor and the instruments used include the accordion, the kompang (one-sided drum), the violin, the gambus (six-gen lute) and the drum.
Hadrah
This is a song that is sung to the accompaniment of a single drum, and the lyrics are usually about the greatness of the heavens, exhortations and praises.
The Malays also have a long tradition of carving and handicrafts. They use the hardwoods of the forest, such as cengal, meranti and nyatah, to carve floral and botanical motifs and to decorate walls, corridors, doorposts, windows and furniture.
Among the Malays, the Kelantan Malays are the best in craftsmanship, making beautiful and bright kites and badi cloths, which are the souvenirs of choice for many tourists. Malay poetry is known as Pantun.
Chinese
The Chinese in Malaysia have basically inherited the traditional culture of the Chinese in China. They have inherited the Chinese music, and many of the traditional Chinese dances, including the lion dance and dragon dance. In martial arts, they have inherited Taijiquan, Qigong, Wing Chun and Hung Gar. On this basis, the Malaysian Chinese have pioneered new traditional arts, the most famous of which is the 24th Festival Drum.
The Chinese have also preserved many festive customs, such as making and carrying lanterns during the Mid-Autumn Festival, wrapping rice dumplings and racing dragon boats during the Dragon Boat Festival, putting on a big show to honor the gods during the festival, eating dumplings at the winter solstice, sweeping graves at the Ching Ming Festival, and letting off firecrackers to welcome the God of Wealth at the New Year's Eve.
In the culture of life, the Chinese people are still y influenced by Confucianism, Buddhism and Taoism
Burmese food culture
Burmese Burmese people like to eat rice with coconut milk and glutinous rice with turmeric powder, shredded coconut and shrimp; they must eat a kind of fish and shrimp sauce called "Yabi" every meal; they like to put curry in their dishes. The Kachin people in Myanmar like to eat animal meat, they used to roast it with fire, sprinkle it with salt and tear it with their hands after it is roasted. The Karen people of Burma, no matter men and women, old and young, all smoke pipes. Wine columns are a daily necessity, and at any ceremony, people have to use wine to cheer up. Burmese people generally love to eat Western food in the morning and Chinese food in the afternoon and evening; they like to have chili oil and chili sauce and other condiments on the dining table. They are accustomed to eating with a spoon and a soup plate, and they are not accustomed to using bowls. They do not use bowls. The "tool" for eating is the right hand, and it is convenient to grab food and take it. They are happy to eat together when the food is ready.
The Burmese people have the following characteristics in their dietary preferences:
①Focus on: pay attention to the dishes to be rich, pay attention to the dishes to be quality and quantity of small.
② taste: the general taste is not too salty, love to eat sweet, sour, spicy.
③ Staple food: rice-based, dumplings, steamed dumplings, pies, baked cakes, siu mai, etc. are also very interested.
④Side dishes: they like to eat chicken, fish, shrimp, duck, eggs and all kinds of vegetables; they love to use ketchup, shrimp paste oil, chili oil, chili sauce and curry powder for flavoring.
5 Preparation: they favor dishes made by baking, deep-frying, exploding, pan-frying, broiling, saucing, mixing and other cooking methods.
6 Chinese food: Favorite Chinese Sichuan cuisine.
⑦Recipes: appreciates the flavorful dishes such as big platter, vegetarian chicken, jellied fish sticks, sliced duck with ginger sprouts, pan-fried stuffed prawns, deep-fried crispy chicken, chicken on a stick, cauliflower in creamy sauce, and deep-fried plate shrimp.
8 water and wine: love to drink beer, soda, orange water, etc.; after meals have the habit of drinking coffee or hot tea, but they love to drink strange tea (that is, tea mixed with soybean meal, shrimp pine, shrimp soy sauce, onion head, fried chili pepper seeds, etc., stirred after brewing into a strange tea to drink).
9 fruit: love bananas, coconuts, mangoes, papayas, mandarin oranges, pineapples and other fruits; dried fruits like walnuts and so on.
Because of the ethnic diversity of the territory, Yangon city's food and drink also presents an all-encompassing character, especially the Shan, Burmese, Chinese and Indian influences are the most significant. The essence of local food includes fish, meat and vegetables cooked in curry and goulash soup. Burmese cuisine is characterized as more oily and salty but less spicy.
-Smooth, crispy fried veggies: Sliced caraway gourd and bean sprouts dipped in batter are deep-fried in a wok; the former is crisp; the bean sprouts are crunchy, and are dipped in a homemade spicy sauce that's sweet, sour and flavorful.
- Tea leaf salad: Burmese salads are made without a salad dressing, but are flavored with tea leaves and served with shredded vegetables, shrimp, Burmese pearl beans (peanuts), and broad beans, and are good with wine or tea.
-Fish noodle soup: the fish is dismantled, seasoned with lemongrass and ginger to remove the so-called "mud smell", and then stir-fried horse beans to simmer the soup, rice noodles to collect the freshness of the fish soup, accompanied by the entrance to the fragrant and refreshing banana plantain tree core, deep-fried, the bottom of the fish soup is so thick that can not be melted.
-Curry Crab: mainly flavored with curry powder, mixed with ocean? The spiciness can be increased or decreased according to taste, and the meat and crab flavor is rich and delicious.
-Burmese prawns: Burmese prawns from Burma are known for their creamy texture, cooked with ginger oil, garlic and curry powder, coriander flavor is very fragrant, the body is long and tender meat, like eating lobster meat in the mouth.