Turkish cuisine
Turkish cooking originated in East Asia and developed in Anatolia. In a sense, it is the transition of cooking in the Far East and the Mediterranean. It is characterized by highlighting the natural flavor of raw materials (mainly meat and dairy products), paying attention to the original flavor, and highlighting it with butter, olive oil, salt, onion, garlic, spices and vinegar. Original flavor. Meat, vegetables and beans are the main parts of Turkish cuisine, and beef is mainly cattle, sheep and chicken. Turkey's fertile soil, developed agriculture and animal husbandry, milder climate than continental Europe, and not as hot as other western Asian countries, coupled with the existence of various cultures and the influence of Otto Manchu Empire, increased the diversity of Turkish cuisine and spread to many neighboring countries.
The staple food for breakfast is generally cheese, olives, bread, eggs and jam, and the beverage is mainly tea. In addition, there will be local cheese, sausages, tomatoes, cucumbers, peppers and other foods. Some villages also have the custom of drinking soup, eating honey, grape honey and condensed milk.
Lunch includes stew, soup, salad and so on. Dessert, meat and time-consuming food are not provided.
Dinner includes soup, main course, salad and dessert, because dinner is the only meal that the whole family can sit together and eat.
The last meal of the day is called "midnight snack", which will serve appetizers, fruits and nuts. Although many people drink tea now, people in some areas still drink Boza (a beverage and dried fruit pulp produced by slight fermentation of millet).
French cuisine
The spirit of French cuisine is to highlight the original flavor of food, so when French chefs make elbows, any seasoning, side dishes or even wine he adds has only one purpose: to set off the original flavor of the main ingredients.
French Lai is the most famous cuisine in western food. It pays attention to creating many well-known delicacies with its own knowledge and flexible use of materials, which is the pride of French cuisine.
French cuisine prefers beef, mutton, poultry, seafood, vegetables, snails, truffles, foie gras and caviar. In terms of ingredients, a lot of wine, butter, whipped cream and various spices are used.
France is one of the countries rich in wine, champagne and brandy in the world, and the French pay great attention to the collocation and use of wine in catering. If you should drink a light aperitif before meals; Drink white wine when eating salad, soup and seafood; Drink red wine when eating meat; Have some brandy or liqueur after dinner. It is said that the prevalence of arteriosclerosis and cardiovascular diseases in France is the lowest among European countries, thanks to wine.
The orthodox French meal has five or six courses, but it tends to be simplified at present. Generally speaking, you can choose salad, dessert or soup, main course and dessert, and about three or four courses are enough. Salad is usually served after the main course is finished, in order to remove the flavor left in the mouth of the main course. On the other hand, because vinegar is usually added to salad, there is no wine suitable for its taste.
In recent years, French cuisine has been constantly improving, pushing traditional classic dishes to new cooking methods and learning from them. The modulation method pays attention to the coordination of flavor, nature, skill, decoration and color.
A French meal usually includes soup, lettuce, main course, main course, cheese, dessert and so on. ).
Western food pays attention to the freshness of ingredients, is loyal to the original flavor, advocates nature, and the cooking techniques retain complete nutrition and freshness. Taking vegetables as an example, it is very common to eat them directly with salad or other sauces, while in seafood cooking, it is steamed or only vegetables are added to cook soup to enjoy the delicious seafood. Bacon, sausage, steak, lamb chops, chickens and ducks, smoked fish, etc. They are all classic European dishes. In addition to different ingredients and techniques, suitable sauces can also enhance the flavor and taste of food itself.
Europeans love sweets, mainly cakes. After meals, there are chocolate, cream cakes, apple pies, pancakes made of various cheeses, fruit pies and so on.
The world-famous French cuisine, with its exquisite and luxurious taste, swept the stomachs of gourmets all over the world. The French regard "eating" as a great pleasure in life. They think that food is not only a kind of enjoyment, but also an art. In the16th century, the French court had a set of exquisite food culture. After the French Revolution, with the court chefs living in the market, court cuisine began to take root among the people.
French cuisine attaches great importance to the use of "ingredients". "Second-class materials can't make good dishes" is a famous saying of French cuisine, and the characteristics of local materials in French cuisine make the tastes of north and south different, so "where to eat and what to eat in the season" is very important.
The essence of French cuisine lies in sauce (sauce), because the French pay attention to ingredients. When seasoning with sauce, a good sauce can enhance the flavor and taste of food itself, so how to prepare the best sauce depends on the chef's skill! In addition, French cuisine is also regarded as the most expressive cuisine of the chef, and every dish is the artistic creation of the chef.
Truffle mushrooms are also called "black mushrooms". Just add a little truffle mushroom to the dish, and the taste will make the finishing touch. The truffle mushroom has such an effect because it has a special flavor, which helps to improve the taste of food. Truffle mushroom is actually a fungal plant, which emits a special smell from the ground, which dogs or other animals can use to find its trace. Because truffle mushrooms are scarce, they are expensive. The French government has invested a lot of manpower and financial resources in research and breeding, but the effect is not good.
Goose liver is known as "white pearl" and is called "sauce" because of its soft taste like mud. Goose with fat foie gras needs to be cultivated in a special way. After the fresh foie gras is obtained, it takes seven days to completely scrape the blood vessels and then treat them. Completely hand-made, the degree of preciousness is average.
French cuisine originated from Italian cuisine, and Italian culture was inherited from the Roman Empire. Therefore, Italians have accumulated thousands of years of experience in food culture and cooking skills, and cooking skills reached a peak during the Renaissance. French cooking technology will be very advanced and even replace the mainstream position of Italian food. That's because France has a unique geographical environment, a delicious mouth, a picky stomach, a pair of exquisite hands and a smart mind, and can create its own style from the essence of Italian cuisine, which is world-renowned.
Nowadays, French cuisine can be divided into two major trends. One is to take the advanced route of palace style. The first is the local food route bred by French customs and history.
French cuisine attaches great importance to the use of ingredients. "Second-class food can't make good food" is a famous saying of French cuisine. Due to the characteristics of local ingredients, French cuisine has different tastes in the north and south. Therefore, where to go and what to eat is very important. Only by going to the right place can you taste real French food. The essence of French cuisine lies in the sauce. French people pay attention to ingredients, so they use sauces to flavor food without destroying its original flavor. Good sauce can improve the flavor and taste of food itself, so how to prepare the best sauce depends entirely on the chef's skill. In addition, French cuisine is also considered to be the most expressive cuisine for chefs, and every dish is an artistic creation for chefs.
When it comes to eating, bouillabaisse is the most famous in Provence, which is a delicious fish soup in coastal areas. It is made by mixing fish and shrimp produced in the Mediterranean with a sauce with special spices and slowly stewing.
Truffles, a specialty here, are extremely precious seasoning sacred products in French cuisine. In fact, there are more than 70 kinds of truffles, but only two can really be called "truffles", among which "Perigord Truffle" is the best. In France, truffleduPerigord, this truffle is produced in Provence.
Chinese food
One of the important components of China culture, also known as China food culture, has profoundly influenced the food culture in East Asia and the whole world. The characteristics of Chinese food are summarized as follows: color, aroma, taste, meaning and shape, which are collectively called the five major cuisines. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning. Chinese food also pays attention to the choice of ingredients: suitable season, suitable region, different varieties, different parts, fresh and tender requirements, exquisite ingredients, nutritional collocation and so on.
What are the three major cuisines in the world?
There are three major cuisines in the world: Turkish cuisine, Chinese cuisine and French cuisine.
1, Turkish cuisine: It makes sense that Turkish cuisine is famous all over the world. Turkey straddles Eurasia and has a very special geographical position. There have been many civilizations in this land in history. After the Turks came, they absorbed the local food culture. In particular, the Ottoman Turks once established an empire spanning three continents, Asia, Europe and Africa, which also made Turkey's food culture integrate with local characteristics. It can be said that history has enriched Turkish cuisine and made it one of the world-famous cuisines.
2. China cuisine: Today, one third of the world's population is eating Chinese food every day. Chinese food is easy to cook, economical and delicious. Chinese cuisine, which originated in the Central Plains, has the characteristics of long history, exquisite craftsmanship, rich categories, numerous genres and unique styles. It is the crystallization of thousands of years' development of China cuisine and enjoys a high reputation in the world. Just the dishes of the eight major cuisines, there are countless delicious foods.
3. French cuisine: It is an art with delicate taste, delicious sauce and gorgeous tableware. French cooking technology has always been famous all over the world. French food is not only delicious, but also has many kinds of dishes and unique cooking methods. Snails in France should be a famous dish.
What are the three great foods in the world?
The three major cuisines in the world are:
1, caviar
Black caviar has always been a unique treasure in Russia. In the past, Soviet travelers had to have a few bottles of black caviar in their luggage besides vodka when traveling abroad, which could earn them considerable local currency abroad.
It is different from many ancient precious foods and has been preserved through the changes of the times. But strictly speaking, only sturgeon eggs can be called caviar, and sturgeon eggs can't be called caviar. Among them, caviar made from sturgeon eggs in Caspian Sea adjacent to Iran and Russia is the best.
2. Truffles
Truffles are mushrooms that grow under oak and pine trees. Mainly produced in China, French, Spanish, Italian and other countries. Truffles require extremely high growth environment, can not be cultivated artificially, and the yield is scarce, which leads to their rarity and high cost. Therefore, Europeans rank truffles with caviar and foie gras as "three great delicacies in the world".
The best truffles in the world are white truffles from Alba and black truffles from Perigueux, Provence. Truffles are often not easy to find, so people specially train dogs to find truffles.
3. Foie gras
Foie gras, one of the three great delicacies in the world and the most famous in France, is a bit cruel to cook. In the past, geese that grew naturally were usually used. After about 14 weeks, the tube was directly inserted into the goose's stomach, and then corn and other foods were directly poured into it, so that excess fat accumulated near the liver and a fat liver grew.
The traditional foie gras is to remove the membrane on the surface of the foie gras, then cut the foie gras to remove blood vessels, sprinkle salt, pepper, sugar and nutmeg powder, let it stand for about 30 minutes, then pour brandy, marinate for two hours, bake it in the oven for one hour, then take it out, flatten it, cool it, put it in the refrigerator, and finally slice it for eating.
Foie gras is the liver of a duck. Because of its rich nutrition and special efficacy, it has become an ideal blood-enriching and health-preserving food. Foie gras is also famous for its famous French cuisine.
What are the three major cuisines in the world?
1, Turkish cuisine
Turkish cooking originated in East Asia and developed in Anatolia. In a sense, it is the transition of cooking in the Far East and the Mediterranean. It is characterized by highlighting the natural flavor of raw materials (mainly meat and dairy products), paying attention to the original flavor, and highlighting it with butter, olive oil, salt, onion, garlic, spices and vinegar.
Meat, vegetables and beans are the main parts of Turkish cuisine, and beef is mainly cattle, sheep and chicken. Turkey's fertile soil, developed agriculture and animal husbandry, milder climate than continental Europe, and not as hot as other western Asian countries, coupled with the existence of various cultures and the influence of Otto Manchu Empire, increased the diversity of Turkish cuisine and spread to many neighboring countries.
2. French cuisine
The spirit of French cuisine is to highlight the original flavor of food, so when French chefs make elbows, any seasoning, side dishes or even wine he adds has only one purpose: to set off the original flavor of the main ingredients.
French Lai is the most famous cuisine in western food. It pays attention to creating many well-known delicacies with its own knowledge and flexible use of materials, which is the pride of French cuisine.
3. China cuisine
One of the important components of China culture, also known as China food culture, has profoundly influenced the food culture in East Asia and the whole world. The characteristics of Chinese food are summarized as follows: color, aroma, taste, meaning and shape, which are collectively called the five major cuisines. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning.
Chinese food also pays attention to the choice of ingredients: suitable season, suitable region, different varieties, different parts, fresh and tender requirements, exquisite ingredients, nutritional collocation and so on.
Chinese food and China food culture;
Known as Chinese cuisine or China cuisine in Japan and South Korea, and Tang cuisine in Europe and America, it is an integral part of China culture and has a far-reaching influence on the food culture in East Asia. The menu comes from dishes of various regions and nationalities in China. The characteristics of Chinese food can be summarized as follows: color, aroma, taste, meaning and shape. Known as the five major cuisines. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning.
But in any case, "Chinese food" is just a general term, which varies greatly from place to place. The representative cuisines are Hunan cuisine, Anhui cuisine, Guangdong cuisine and Sichuan cuisine.
China cooking is the epitome of China's food culture and the essence of China's food. Just like what we call Japanese cuisine and Korean cuisine, it is a general term for the whole food culture of Japan and Korea. China cooking is an organic whole.