About China cuisine.
China is a big country in food culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a well-known local flavor school with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called cuisine. Among them, Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Fujian cuisine, Huaiyang cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine are called "eight major cuisines".
As early as the Spring and Autumn Period and the Warring States Period, there were differences in the flavors of North and South dishes in China's traditional food culture. In the Tang and Song Dynasties, southern cuisine and northern cuisine formed their own systems. In the early Qing Dynasty, Shandong cuisine, Jiangsu cuisine, Guangdong cuisine and Sichuan cuisine became the most influential local cuisines at that time, and they were called "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" in China traditional food culture.
About French cuisine
French cuisine, also known as western food, includes many countries such as Europe, America and Oceania. French cuisine is divided into French cuisine, European cuisine, American cuisine and Oceania cuisine.
French cuisine: According to legend, Catherine, an Italian woman in the16th century, married King Henry II of France, and brought the cooking methods of beef liver, black fungus, tender steak and cheese popular in Italy during the Renaissance to France. Louis XIV also launched a cooking competition, the now popular Cordenbroo Prize. Antony Klemi, the former chief chef of Emperor George IV and Russian Tsar Alexander I, wrote a diet dictionary, Cooking Dictionary, which became the basis of classic French cuisine.
The European part of French cuisine: it is a unique cuisine with French cooking techniques as the mainstay and the national characteristics of other European countries. On the map of Europe, besides French cuisine, we can also learn about Italian cuisine, Greek cuisine, Spanish cuisine and German cuisine, which have influenced the eating habits of the whole of Europe to some extent. Although not as famous as French cuisine, they also influence each other.
When Columbus came to America with his crew, when a large number of Europeans moved here, they also brought their own food culture. These Germanic and Latin speakers also brought European cooking skills, and the integration with local Indians made American food both sweet and rich in French cuisine.
French food Oceania: mainly Australia, New Zealand and Hawaii. These descendants of Europeans have well integrated the cooking techniques of French cuisine with those of local aborigines. For example, contemporary Australian cuisine is called "jungle food" because it draws lessons from the cooking methods of aborigines, including the use of local animals and plants to cook special foods, which can meet the requirements of different tastes.
Turkish cuisine (Qingzhen cuisine)
Turkish cuisine, also known as Muslim cuisine, includes Muslim countries such as Central Asia, West Asia, South Asia and Africa. Turkish cuisine is divided into Turkish cuisine, Central Asian cuisine, Middle Eastern cuisine and South Asian cuisine.
The Turkish part of Turkish cuisine: the rich crop varieties in Asia and Asia Minor, the interaction with various cultures in the long historical process, and the innovative cooking methods of Seljuk and Ottoman court have all influenced the formation of Turkish cooking culture. Turkish cuisine generally includes delicious sauce with cereal, various vegetables, meat, soup, olive oil with cold dishes, cakes and wild vegetables, and many healthy foods such as grape juice boiled into syrup, yogurt, steamed buckwheat and so on.
A branch of Turkish cuisine: mainly popular in five Central Asian countries. For example, Kazakhstan has noodles, mutton skewers, horse sausages and horse milk, Uzbekistan has fried naan, mutton skewers and various fruits, and Kyrgyzstan has smoked fish, grilled fish and various milk tofu. Deeply influenced by Turkish cuisine, the difference is only that there are more meat and less vegetables.
Turkish cuisine Middle East: mainly Arabic and Iranian cuisine. The staple food of Arabic cuisine is beef and mutton, and there are various cooking methods. Its snacks are mainly salty, with cumin, curry, satay and other spices, forming a unique flavor. Iranian food is characterized by freshness, mellow, freshness and refreshment. In particular, the use of some valuable spices and herbs is at the expense of work, which suddenly reminds people, such as saffron, such as rose petals.
South Asia of Turkish cuisine: The popular South Asian trend in the catering industry today is not just Indian food or curry, but only a small part of it. The biggest feature of South Asian catering is the application of various spices. Although there are no more than 20 basic types, their collocation ratio and usage can be very individual, and it is difficult to explain the specific taste to everyone.
(Source: Baidu Encyclopedia: China Cuisine; Interactive encyclopedia: three major cuisines in the world)