However, different countries' dishes also have different characteristics.
take for example
Taste French food in the palace.
French cuisine has always given people the feeling of elegance, exquisiteness and grandeur. Many international banquets will provide French dishes with exquisite sales, adding a sense of nobility to them.
It is common for French people to spend three or four hours enjoying dinner. A formal French dinner usually has three to five courses, and the French menu mainly includes the following items:
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French is called Entree or Hors-d'oeuvre, the former means "entering" and the latter literally translates as "outside work", which means dishes other than main dishes. Choose cold (such as salad) or hot (such as fried foie gras), or choose soup. If you can eat, you can order another soup
Lower file pattern
Usually hot dishes, the materials are mainly fish or seafood, and rarely meat. A small portion can be regarded as the second appetizer.
soup
French food is soup, which can be used as a dish alone or as an appetizer. French soup can also be divided into cold soup and hot soup.
main course
Most of them are meat or seafood, with vegetables, macaroni or rice as side dishes. Vegetarianism is not popular in French recipes, but some restaurants will set vegetarian dishes for guests to choose from.
dessert
French dessert is also called dessert, which means "take the tableware away from the table", because after the main course is finished, the tableware will be taken away before the dessert or fruit is served. Many desserts will be added with alcohol, which will taste more delicious.
Ordering method
Basically, it consists of an appetizer, a seafood or meat main course and a dessert. You can also order one more appetizer (such as one cold and one hot) or the first course, or order one more main course for two people according to your appetite or taste. The French also like to order some cheese between the main course and dessert, and even regard it as a sweet mouth, and finally serve a cup of coffee or wine.
Since the main course (mostly meat) is the protagonist in the meal, you should decide the content of the main course first, and then choose the appetizer to avoid duplication with the main course in materials, seasonings and cooking methods. Desserts are usually selected from the dessert menu after the main course is used up.
Characteristics of French cuisine
Nowadays, French cuisine can be divided into two main streams: the advanced route following the palace style and the local cuisine with strong regional color.
If it is a formal or grand banquet, the exquisite dining style of the former is the main one. France is a big country of animal production, so it pays special attention to meat cooking. In addition to poultry and livestock, game (such as deer, rabbits and quails) and animal offal (including beef tongue, spinal cord and tail) are also frequent visitors on the menu.
In cooking, we often marinate meat with simple "salt and pepper" to keep the original flavor of meat and spend more time on sauces for side dishes. Chefs pay great attention to the appearance of dishes, such as placing different materials in a layered and three-dimensional way, and then decorating them with sauces and side dishes to make a wonderful picture-like effect.
Art Deco Japanese Cuisine
The remarkable thing about Japanese cuisine lies in its careful arrangement, the collocation of tableware and even the overall dining atmosphere, which makes people admire the dishes as works of art, but the taste has never been compared. The way to appreciate Japanese food is to "taste" it with your eyes first, and then let your sense of taste distinguish it.
The most classic Japanese cuisine is the traditional breezy set meal-Shi Huai cuisine (or banquet cuisine). A Shi Huai cuisine has nine to eleven dishes (the number of dishes is mostly odd), so it naturally takes three to four hours to appreciate the chef's exquisite craftsmanship (both visually and tastefully).
The menu of Shi Huai Cai is seasonal, so the dishes tasted in summer and winter may be very different. In addition, if you have special requirements, you can also discuss with the chef in advance and re-customize the relevant dishes. Shi Huai Cai has 1 1 dishes, including the following:
The first appetizer
Usually a cool dessert, used to refresh and stimulate appetite. Pickled fruits (such as plums) and jellies.
The second appetizer
An appetizer platter consisting of four or five side dishes, mainly seafood and vegetables, will be served as a cold dish.
soup
It can be clear soup or thick soup with exquisite side dishes.
sashimi
The four courses starting with sashimi can be regarded as "main courses". Sashimi platter contains all kinds (basically five kinds) of fish, shellfish (such as scallops and mussels) and shrimp. The more expensive the banquet, the more expensive the variety of sashimi.
Barbecue dishes
A rich main course, usually meat or seafood, with a large portion.
Cooked food
Generally, it tastes light and goes with soup. Most of them are hot dishes, and summer dishes may be served when they are cold.
Fried vegetables and light soups are cooked and fried, and vegetables and seafood are the main ingredients.
pickled vegetables
After four main courses, use sauerkraut to arouse your appetite.
Rice and soup
A simple and satisfying combination includes rice and side dishes, usually accompanied by noodles and black bean soup. A dish that can be regarded as an independent item.
dessert
Depending on the season, dinner dishes will end in sweetness.
Japanese food characteristics
Japan is an island country, so it is rich in seafood, and the unique way of eating raw can better retain the flavor of the materials. Shi Huai Cai was originally a dish enjoyed after the tea ceremony. Known for its exquisite shape and fresh taste, most of them are seafood and vegetables. Cooking methods can be regarded as traditional cooking methods including Japanese cuisine, allowing guests to taste traditional flavor in one meal.
Shi Huai Cai pays special attention to seasonality. For example, when cherry blossoms are added to dishes in spring and grapefruit is used for cooking in autumn, the recipes in the four seasons are quite different. In addition, before you enjoy it, you may wish to appreciate the collocation of food, side dishes and utensils carefully designed by the chef. Dishes are like works of art, and colors, layers and textures create an elegant style.
Japanese food and meal memorandum
● All dishes (including appetizers and soups) are eaten with chopsticks except those with other tableware.
● Chopsticks should be placed horizontally in front of you, with their tips (and chopstick holders) pointing to the left. Please keep these chopsticks clean because they will be used until the end of the party.
● Most authentic Japanese restaurants use disposable wooden chopsticks, and only the chopsticks used in more advanced restaurants are of better quality. Never use two chopsticks to rub against each other to remove sawdust, which is very impolite.
● The waiter will serve green tea and black tea in order according to the rules of the restaurant. The teapot won't be on the stage. If necessary, please ask the waiter to bring you more tea.
● Dishes (such as perilla with sashimi or seasonal flowers) can be eaten. Try dipping in soy sauce.
● The utensils used in Shi Huai Cai are also very particular, and their shapes and colors will also match the dishes. In addition, transparent glassware is used in spring and served in winter, which visually matches the season.
North and South Huiying Italian Food
Boot-shaped land makes South and North Italy with different climate and topography have their own unique cooking styles.
Showing hospitable personality on the dining table is the biggest feature of Italian cuisine.
A formal traditional Italian dinner usually has four or five courses. In addition to choosing from the menu, you can also refer to the regularly updated dinner. Although there are fewer choices (about three choices for each dish), the weight will be less than the scattered points.
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Can be divided into cold dishes (such as ham sausage, salad or vinegar pickles, etc.). ) and hot food (frying, stir-frying such as fried squid, etc. ) the first dish, or platter, is the combination of the first dish with less weight but more choices.
Lower file pattern
Mainly refers to soup, pasta or risotto.
Since there is a main course after that, the portion will be smaller.
The second course/main course
It is the soul of the whole dinner, mainly seafood or meat dishes. Many main courses are barbecue or stir-fry. You can eat them by adding some salt or olive oil to the table at will.
dessert
How can a menu without dessert be perfect? Usually after the main course.
Ordering method
Basically, this is the first course, followed by pasta and main course, and finally dessert. There are four courses. If you have a big appetite, you can order more cheese before dessert. In addition, you can choose two people to share a plate of spaghetti, but you must specify when ordering.
Italian food characteristics
The Italian peninsula is long and narrow in the north and south, and the climate and geography between the north and the south are very different, resulting in their own cooking characteristics. The north is adjacent to France, and there are many creamy milk dishes, which should be rich in flavor and simple in seasoning. In the south, tomato sauce, dried tomatoes, peppers and olive oil are widely used, with strong flavor.
Italian summer recipes mainly focus on seafood, and various cooking methods such as barbecue, steaming or boiling are used to keep the original flavor of the materials. The seasoning is only salt and a little pepper, because the chef thinks that too much seasoning will cover up the delicious seafood itself from the ocean.