There are few domestic restaurants. I have been eating in France for eight years. Needless to say, ordinary restaurants, all kinds of canteens, cold meals and wedding banquets have also eaten two or three hundred meals in more than a dozen French families. Since most of the answers are about restaurants at present, I will add some other contents at the end, such as traditional French family food culture and home cooking.

First of all, the topic "Is it better than French food?" The tone is slightly challenging and aggressive, and some answers can easily lead to quarrels if they are given a dose of adrenaline in a preconceived way. There are differences in the description of the topic. From Michelin and student canteens to Spain and Italy, it is inevitable that there are various answers and a hundred schools of thought contend. Liang Qichao said: in any debate, we must first determine the content of the object of debate: what is A and what is B. Only when we have a clear understanding can we talk about the relationship between A and B. Otherwise, it will definitely be "the donkey's head is not right." For example, the comparison between "Anglo-American Michelin Restaurant" and "Chinese food evaluation in foreign students' dormitories" in the title just doesn't define an A, B, C and D, so it is naturally difficult to make a fool of yourself.

Here I quote a sentence from the beginning of Lesson 23 in Book 3 of New Concept English:

When people try to decide what they can eat and what they can't eat, they become illogical ..... The sad fact is that most of us are taught to eat certain foods from childhood, and westerners insist on eating these foods all their lives. When discussing diet, people often lack rationality. In fact, most people are born to eat only certain special foods, so they will follow them all their lives.

This eating habit will accompany you all your life, which is why you like Chinese food as much as I do. To answer this question, we must start from three aspects: one is subjective, the other is objective, and the third is quantitative. But subjectively, you will fall into the deadlock of Liang Qichao. You praised your French Michelin, and I praised my international students' cooking skills. As a special form of objectivity, quantitative evidence is often the least controversial. Is it difficult to quantify food culture? Mathematically speaking, as long as a measure /measure is defined, it can be quantified, just as Lebesgue measure can make up for the blind spot of Riemann integral. Modeling from several angles, the answer can be clear.

I think there are many French restaurants besides Korea, Singapore and other neighboring countries, especially in Europe and America. This contrast is very telling. On the surface, French cuisine wins in the high-end catering market. In essence, all three countries are willing to pay more for French cuisine and recognize its high value. Many answers mentioned that Chinese food does have many high-end classics, and the state banquet in the Great Hall of the People is definitely not lost to the dinner at the Elysee Palace. However, the problem is that the third-party ethnic groups such as Mexicans, UAE and Uruguayans are unwilling to spend a lot of money to experience our bird's nest and shark's fin in Kweichow Moutai, but they are willing to give generously and use scallop champagne with truffles. Even in China and France, French Chinese restaurants rarely consume 40 euros per capita, but in China, it seems that real French food costs at least 40 euros (note that French food does not mean western food). Maotai can only be bought in a few Chinese areas in France, and only China people will buy it; China's mighty Lafite is by no means consumed by the French in China, not to mention the blowout of French red wine in China in recent years. This phenomenon also appears in other fields. China's cheongsam and Hanfu are no worse than Chanel's fashion, Jiangnan's silk embroidered wallet is more exquisite than LV's wallet, and Xitang Rainy Lane is less attractive than Ottoman's block, but other countries are willing to accept the latter. For example, the state banquet in the Japanese Imperial Palace is French food, not Japanese food. To put it bluntly, most tripartite countries prefer to join French culture (food, fashion, etc. ) kneel down. The reasons for this are very complicated. Some people take the rise of Japanese culture to prove that economy and national strength make it so, but they don't think so. For most of the history, Italy's economy and national strength were not as good as those of Britain and Germany, but after the catering explosion, all the Germanic countries in the north added up, and Italy basically had no colonies, but the fashion of clothing was accepted by the more powerful Britain, France and Germany.

According to Insee's survey data, the average daily meal time of French people is 2 hours and 22 minutes, of which the cooking time is 48 minutes, which is twice that of Americans and higher than that of all other western countries. This shows that diet plays an extremely important role in French family life. Speaking of French home cooking, I have eaten and drunk a lot in the past eight years. Two host families, one is a newly arrived homestay family, which has been eating for half a year, and the other is my michel platini family, which eats once every two weeks. The following may not be on the screen, but I will try to watch as little as possible. When it comes to home cooking, I think there are the following characteristics (note that the following are popular French diets, please don't compare the top diners in China with the home cooking in the fourth-tier urban and rural areas in France):

Unlike China, there is little difference between French home cooking and restaurant dining. Perhaps from the health point of view, eating out often is not recommended in China, but this problem does not exist in France. Quite a few people have lunch in restaurants. Because small companies in France don't have canteens, the law stipulates that employers must subsidize a kind of meal ticket (ticket restaurant/check de jeuner/chaque de table, etc.), which can be used in all restaurants in France. Therefore, the daily lunches of employees in small companies are all solved in restaurants, and there are generally no health hazards and few quality problems of ingredients.

Because of its warm climate and fertile soil, France has been the largest agricultural country in Europe for hundreds of years. At the same time, there are also overseas territories in America, Africa and Australia, so the products are rich and there are many choices of ingredients. Some people say that Beishangguang wants to eat everything, but Beijing may be a poor village 200 kilometers away. There is no economic imbalance among provinces, large and small cities and urban and rural areas in France. Even in small cities along the 4th and 5th lines, the ingredients are still abundant and imported in large quantities. I'll give you a picture here: