Three major cuisines in the world

The three major cuisines in the world mainly refer to: China Cuisine (Oriental Cuisine), including China, North Korea, Japan, some countries in Southeast Asia and some countries in South Asia, represented by Chinese food, which is the most populous one in the world. French cuisine (western cuisine) is also called western food, including Europe, America, Oceania and many other countries, which occupies the largest area and takes western food as the theme. Turkish cuisine includes some Muslim countries in Central Asia, West Asia, South Asia and Africa.

China Cuisine

China is a big country in catering culture. For a long time, due to the influence of geographical environment, climate products, cultural traditions and national customs, a famous school of local flavor with certain kinship, similar flavor and high popularity has been formed in a certain area, which is called Cuisine. There are many schools of cuisine in cooking, among which the most influential and representative ones are: Shandong, Sichuan, Jiangsu, Guangdong, Fujian, Zhejiang, Hunan, Huizhou and other cuisines. Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Guangdong cuisine, Zhejiang cuisine, Fujian cuisine, Hunan cuisine and Anhui cuisine are called the "eight major cuisines", and together with Beijing cuisine and Hubei cuisine, they are the "ten major cuisines".

other oriental cuisines

Japanese articles

Japanese cuisine is also called "Japanese cuisine" according to Japanese customs. Literally speaking, it means to mix the materials well. Japanese food is an important cooking school in the world at present, with its unique cooking style and style. In many countries and regions, there are Japanese restaurants and Japanese cooking techniques, and their influence is second only to Chinese food and western food.

Korean food

There are various diets in Korea, because Korea used to be in an agricultural society. Therefore, since ancient times, rice has been the main staple food. Recently, the Korean diet is composed of all kinds of vegetables, meat and fish. Pickle (fermented spicy cabbage), seafood sauce (salted seafood), bean sauce (fermented soybeans) and other fermented preserved foods. It is famous for its nutritional value and special taste.

Southeast Asia

Southeast Asian cuisine is mainly China cuisine. Because Chinese are widely distributed in this area, and many Southeast Asian countries are members of the Chinese civilization circle, all of them are influenced to some extent by China, such as Viet Nam, Singapore, Thailand, Indonesia, Malaya, etc., so their diets are also influenced by Chinese food, forming their own school.

French Cuisine: French

It is said that after Catherine, an Italian woman, married King Henry II of France in the 6th century, she brought to France the cooking methods such as beef liver, black fungus, tender steak and cheese which were popular in the Italian Renaissance, and Louis XIV also initiated a cooking competition, namely the Corden Bleu Award which is now popular. Anthony Kelemei, the former chief chef of Emperor George IV and Tsar Alexander I of Russia, wrote a diet dictionary, which became the basis of classical French cuisine.

French cuisine: Europe

European cuisine is mainly a school of its own, which is based on French cooking techniques and the national characteristics of other European countries. On the map of Europe, in addition to 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 Europe to some extent. Although they are not as famous as French cuisine, they also influence each other.

French Cuisine: American Cuisine

When Columbus came to America with his crew and Europeans moved here in large numbers, they also brought their own national food culture. These people who spoke Germanic and Latin languages also brought European cooking techniques, and the integration with local Indians made American cuisine both sweet and rich in French cuisine.

French Cuisine: Oceania

Australasian cuisines are mainly from Australia, New Zealand and Hawaiian Islands. These descendants of Europeans have well integrated the cooking techniques of French cuisines with those of local aborigines. For example, contemporary Australian cuisines borrowed from the cooking methods of aborigines and are called "jungle food", which includes using local animals and plants to cook special cuisines, which can meet the requirements of different tastes.

[ Edit this paragraph] Turkish Cuisine

Turkish Cuisine

Turkey 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 in Seljuk and Ottoman palaces have all influenced the formation of Turkish cooking culture. Turkish dishes generally include delicious sauce with cereal, various vegetables, meat, soup, olive oil with cold dishes, cakes and wild vegetables, as well as many healthy foods such as grape juice boiled into syrup, yogurt, steamed buckwheat and so on.

Turkish cuisine: Central Asia

Central Asian cuisine is still popular in five Central Asian countries, such as: Kazakhstan has mixed noodles, kebabs, horse sausages and horse milk, Uzbekistan has oily naan, kebabs and various fruits, Kyrgyzstan has smoked fish and grilled fish, and all kinds of milk tofu. Deeply influenced by Turkish cuisine, the difference is only that there are more meat and less vegetables.

Turkish cuisine: Middle East

Middle East cuisine is mainly Arabic cuisine and Iranian cuisine. The staple food of Arabic cuisine is beef and mutton, and its cooking methods are varied. Its dim sum tastes mainly salty, and spices such as cumin, curry and satay are used to form a unique flavor. Iranian food is characterized by freshness, mellowness, freshness and refreshment. In particular, some valuable spices and herbs are used at the expense of work, which makes people think suddenly, such as saffron, such as rose petals.

Turkish Cuisine: South Asia

South Asia Cuisine The popular South Asia trend in today's catering is not just Indian food or the familiar 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 21 basic types, their collocation ratio and usage can be very personal, so it is difficult to explain the specific taste to everyone.