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

Chinese cuisine

China is a big country of catering culture, and for a long time, due to the influence of geography, climate and material resources, cultural traditions, and national customs in a certain region, the formation of a certain degree of kinship inheritance relationship, the cuisine is similar in flavor, and the cuisine is more widely known, and has become the most popular in some parts of the world. Higher visibility, and for some of the masses love the local flavor of the famous genre called cuisine. Among them, Sichuan cuisine, Lu cuisine, Cantonese cuisine, Fujian cuisine, Huaiyang cuisine, Zhejiang cuisine, Hunan cuisine, Anhui cuisine is known as the "eight major cuisines".

As early as the Spring and Autumn Period and the Warring States Period, the traditional Chinese food culture in the north and south of the cuisine flavor showed differences. By the time of the Tang and Song dynasties, the southern and northern cuisines had formed their own systems. At the beginning of the Qing Dynasty, Lu Cuisine, Su Cuisine, Cantonese Cuisine and Sichuan Cuisine became the most influential local cuisines at that time, which were called the "four major cuisines". By the end of the Qing Dynasty, Zhejiang cuisine, Fujian cuisine, Hunan cuisine, Anhui cuisine, four new local cuisine differentiation formation, *** with the traditional Chinese food culture constitutes the "eight cuisines".

About French Cuisine

French cuisine, also known as Western cuisine, includes many countries in Europe, the Americas and Oceania. French cuisine is further divided into French, European, American, and Oceanian cuisines.

French cuisine of France: According to legend, in the 16th century, the Italian woman Catherine (Catherine) married King Henry II of France, after the Italian Renaissance prevailed in porcini, black mushrooms, tender steak, cheese and other cooking methods brought to France, Louis XIV also initiated a cooking competition, that is, today's 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.

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

French cuisine of the Americas: when Columbus brought his crew to the Americas, and when a large number of Europeans moved into this area, they also brought their own national food culture, these people who speak Germanic and Latin languages to bring the European cooking techniques, and the integration of the local Indians so that the American cuisine has the sweetness of the French cuisine, but also the richness of the Indian cuisine.

French cuisine of Oceania: mainly Australia, New Zealand and the Hawaiian Islands, the descendants of these Europeans, the French cuisine of the cooking techniques and local indigenous cooking techniques are well integrated, for example: contemporary Australian cuisine borrowed from the cooking methods of the indigenous people, known as "bush food", including the use of local flora and fauna to prepare specialties, including the use of local plants and animals. This includes the use of local flora and fauna to create specialties that will satisfy a wide range of tastes.

About Turkish Cuisine (Halal)

Turkish cuisine, also known as Halal cuisine, includes the Muslim countries of Central Asia, West Asia, South Asia and Africa. Turkish cuisine is further divided into Turkish, Central Asian, Middle Eastern and South Asian cuisines.

Turkish cuisine of Turkey: Asia and Asia Minor region's rich variety of crops, the long history of interaction with various cultures, Seljuk and Ottoman court in the fancy cooking methods, have had an impact on the formation of Turkish culinary culture. Turkish cuisine generally consists of sauces delicious with cereals, various vegetables, meats, soups, gazpacho mixed with olive oil, pastries, and wild vegetables, as well as many healthy foods such as grape juice boiled down to a syrup, yogurt, steamed buckwheat, and so on.

Turkish cuisine of 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 and grilled fish, as well as a variety of milk tofu. The influence of Turkish cuisine is quite deep, the difference is just more meat and less vegetables.

Turkish cuisine in the Middle East: mainly Arabian and Iranian cuisine, Arabian cuisine staple food to beef and lamb-based, its cooking methods are varied, and its snacks taste mainly salty, the use of 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.

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

(Source: Baidu Encyclopedia: Chinese Cuisine; Interactive Encyclopedia: The World's Three Great Cuisines)