Stewed Japanese tofu with vegetables

Yoshinoya beef rice

Purple vegetable roll sushi

Wuse sushi rice

Japanese red bean rice

Japanese sushi

Japanese fried pork chop

Kimbap with seaweed

Fried shrimp with seasonal vegetables

Japanese salmon sashimi

Seafood sashimi

Tokyo egg roll sushi

Tuna sushi

Shouwo sushi fish skin

Beef sushi

Korean fried rice cake

kimchi

Kimbap with seaweed

Korean pickle soup

Zhajiang Noodles/Zhajiang Noodles, Korea

Korea miso soup

Korean seaweed soup

Korean fried rice cake

Korean bibimbap-bean sprout soup rice

my dear wife; Just Love

Korea spicy fried rice cake

Korean-style miscellaneous vegetables pancake

Grilled squid

Korean barbecue

miso shiru

UK: Fish and chips, grilled steak with toast and Yorkshire pudding.

France: fried scallops with foie gras, French onion soup, French spicy pork chops, French snails.

India: Indian curry, Indian pancakes

Mexico: corn feast, taco cake

Germany: roast pork, braised beef in vinegar, salted pork hand, sour cabbage, Stuttgart dish, onion bacon pie.

Uganda: banana rice

Japan: sashimi, sushi, miso soup, tempura.

Brazil: Roast beef, Feyoda, Karulu.

Denmark: The Devil's Sun

Korea: kimchi, laver rice, spicy fried rice cake, cold noodles, miso soup.

Taipei, China: oyster omelet, stinky tofu in Shenkeng Old Street, nine taro balls, coffin board.

Argentina: Pie, beef

Italy: Baked spaghetti with Italian meat sauce, Italian seafood soup, meatballs with tomato sauce, and macaroni with Italian sauce (1) Shandong cuisine: Shandong cuisine is Shandong cuisine, which consists of three major cuisines: jinan cuisine cuisine, Jiaodong cuisine and Confucius cuisine. Jinan cuisine has strict regulations on the use and cooking of clear soup and milk soup. It is said that Jiaodong cuisine originated from Fushan, Yantai and Qingdao to cook seafood. See. The feast is very rich. Compared with the royal banquet that the emperor moved to the palace, Shandong cuisine is extremely seasoned, pure and mellow, and rarely complicated. The taste of the dishes reflects the original flavor of the raw materials as much as possible. The varieties of pasta are wheat, corn, sweet potato, soybean, sorghum and rice. Shandong's famous dishes include fried mountain scorpions, braised chicken with bones in Dezhou, braised abalone in original shells and so on. (2) Sichuan cuisine: Flavor covers everything. Pepper, pepper, bean paste and other main condiments are mixed with spicy, hot and sour, pepper hemp, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors. All kinds of special dishes are famous: dry roasted rock carp, dry roasted mandarin fish, fish-flavored shredded pork and strange chicken. Dragon wonton, etc. (3) Cantonese cuisine: Cantonese cuisine started late in Guangzhou, Chaozhou and Dongjiang. Only Hong Kong, Macau and several restaurants in the world have great influence on Cantonese cuisine. Cantonese cuisine pays attention to absorbing the cooking forms of various cuisines. It has its own unique flavor. Guangzhou cuisine is light and fresh, and its excellent varieties are compatible with many western cuisines. It pays attention to the imposing manner of cooking. Chaozhou cuisine belongs to ancient Fujian cuisine, so Chaozhou cuisine combines the flavor of Fujian and Guangdong to cook marine dishes. Sweet food tastes mellow, and its soup has its own characteristics. Dongjiang cuisine is called Hakka cuisine. Hakkas moved south to the mountainous area of Dongjiang, where the Han people live in concentrated communities. Its dishes are full of local flavor. The overall characteristics of Cantonese cuisine are wide selection of materials, novelty and freshness. The dishes are light, tender and greasy, with five flavors (fragrant, loose, soft, fat and strong) and six flavors (sour and braised). Fresh) It is rich in summer and autumn, light in winter and spring, rich in dishes and unique in flavor. Besides, Guangdong, especially Guangzhou, makes Tang Zhong puzzling and persistent. Cantonese cuisine stands out from other cuisines. In the pre-Guangdong period (going out or going to work), every household decided to try the pot fire soup. Famous dishes: stewed chicken and snake, Long Hudou, roast suckling pig, Dongjiang brine chicken, boiled prawns, roasted goose, beef in oyster sauce, Cantonese-style moon cakes, shahe powder, boat porridge, etc. (4) Huaiyang Cuisine: Huaiyang Cuisine is a famous cuisine in You Jiang, covering a wide range, with the best taste in Jiangsu, Zhejiang, Shanghai, Anhui, Jiangxi, Henan and southeast regions, enjoying a good reputation at home and abroad. Because Zhejiang cuisine and Anhui cuisine have their own characteristics, the eight major cuisines of Huaiyang cuisine are accustomed to the intersection of Jiangsu in the culinary world. Jiangsu Huaiyang cuisine is called Su cuisine, Huaiyang cuisine is single Yangzhou, and Huai 'an Canal is mainly from Zhenjiang in the south to Hongze Lake in the north. Huaiyang cuisine, a flavor dish from the coastal area east of Huaihe River, is strictly selected. It pays attention to fresh ingredients. Knife workers are good at stewing, stewing and roasting. It pays attention to the original flavor and is good at modeling. The melon carving is lifelike and salty. It is suitable for both north and south, and the whole eel mat is cooked. Huaiyang is beautifully shaped and delicious. It is exquisite, fresh and delicious. It is the representative dishes of the four seasons: stewed lion, stewed silver carp, roasted whole pig, steamed crucian carp, crystal vegetable hoof, three-piece duck, soft-Jiangsu cuisine, such as Emerald steamed dumplings, Crab Yellow Soup Bags and Melaleuca Oil Cake, including Nanjing cuisine, Suzhou cuisine and Xuzhou cuisine. Nanjing cuisine pays special attention to seven flavors: sour, sweet, bitter, spicy, salty, fragrant and smelly. Fresh, rotten, crisp, tender, crisp, thick and fat Nanjing cuisine is good at making ducks. Jinling duck has a good reputation. Suzhou cuisine is good at stewing, stewing, stewing and stewing. It pays attention to maintaining its true colors and making it fresh, sweet, salty, crisp and rotten. It's delicious to make Xigan Longjiang South Banquet, Xixi Stone Banquet and Su Cai Banquet. The flavor history of Xuzhou cuisine belongs to Lu. In addition, Xuzhou eats crab meat and dog meat, especially the whole dog seats, which are famous for Jiangsu famous dishes: salted duck gizzard, stewed Su core, stewed knock, fried turtle, clove ribs, stewed chicken, Jinling scallop, hibiscus crucian carp, chrysanthemum herring, chrysanthemum leaf jade plate, Jinling salted duck, barbecued duck and barbecued mandarin fish (Nanjing famous dish); Sweet and Sour Mandarin Fish, snail shrimp, emerald shrimp bucket, snowflake crab bucket, crab powder fish lips, butterfly sea cucumber, shark fin in clear soup, fried whitebait, crispy eel with dyed creek, mirror box tofu, tin meat bone, cooked beggar chicken, and braised pork (Su); Farewell my Concubine, Pei Gong dog meat, Pengcheng fish balls, lotus seed soup, fish skin in milk soup, crab roe, anchovies, fried black flowers, braised Cargill fish and braised Shaguang fish (Xuzhou cuisine); Muhu Casserole Fish, Huai 'an Soft Pocket, Jin Furong Fairy Dress, Jiangsu Point, Qinhuai Eating Method, Suzhou Cake Group, and Tangbao are all named after this. (5) Fujian cuisine: Fujian cuisine, Fujian cuisine, Fujian cuisine, Fujian cuisine and Fujian cuisine, which are fresh, refreshing and sweet, and pay special attention to the preparation of soup. Another feature is that he is good at using brown sugar as an ingredient to prevent deterioration and fishy smell, and to enhance fragrance, taste and color matching. Xiamen, the representative of Fujian cuisine, is the same. Hakka cuisine in the mountainous area at the junction of Jiangxi and Jiangxi provinces is characterized by its unique flavor. The mountainous area is rich in raw materials. Fujian cuisine is characterized by frying, frying, stewing, frying, stewing and steaming. Cooking seafood is particularly interesting. The soup is fresh, fragrant, rotten, light and slightly sweet and sour. Fujian has a unique flavor. Another advantage is that all kinds of seafood in coastal shoals are accompanied by special seasonings, which can be called delicious and famous flavor dishes: Buddha jumping wall, chicken soup and mussels. Half moon god sauce, swallow skin wonton, Fuzhou noodles, fried oysters, etc. (6) Zhejiang cuisine: Zhejiang cuisine has a long history and unique flavor, including Hangzhou and Shaoxing, Ningbo. Hangzhou cuisine attaches importance to fresh and tender fish and shrimp. Let the dish owners pay attention to the taste of knives. Ningbo cuisine tastes fresh and seafood is salty and fresh. Pay attention to freshness, softness and smoothness, and emphasize the original flavor. Shaoxing cuisine is good at cooking seafood and poultry dishes. Emphasize the fragrant, tender, crisp, glutinous soup and strong pastoral flavor. Zhejiang cuisine is bright in color, delicious, tender, soft and refreshing. The dishes are ingenious and exquisite, and the stewing, frying, stewing and steaming are all original. Jiaozi, cakes, soups and pasta in Zhejiang are all delicious. Famous dishes include West Lake vinegar fish, fried bell, crab catching, fresh eel, yellow croaker with pickled vegetable soup, soft-shelled turtle with rock sugar, oyster and egg dripping, lotus root with honey sauce, Jiaxing Zongzi, Ningbo Tangtuan, Huzhou Qianzhangbao and so on. (7) Hunan cuisine: Hunan cuisine includes Xiangjiang River Basin and Xiangxi Mountain Area of Dongting Lake. Hunan cuisine in Xiangjiang River Basin, Hengyang and Xiangtan mainly represents its characteristics, emphasizing color, material benefits and stress. Soft and tender, especially stewed vegetables are famous for cooking seafood, poultry and livestock in Dongting Lake area. Look at the characteristics and names of thick, salty and spicy soft stews. Hunan cuisine is good at making delicacies, smoked bacon and all kinds of bacon. The taste of chicken focuses on the salty, sour and strong Hunan cuisine. The famous dishes are Dong 'an Chicken, Steamed Bacon, Shark's Fin, Rock Sugar Xianglian, Beef with Red Pepper Sauce, Maoniu Baiye and Huogong Stinky Tofu. Few dishes are stewed with charcoal fire, and the original pot mats are full of fragrance. Although the pickled fish cooked by aquatic products in southern Anhui is well known, Wuhu and Anqing District represent Hefei District to cook seafood and livestock. They pay attention to the color of knives and flavor them with sugar, especially the smoked dishes are unique. Representative dishes such as Bengbu, Suxian and Fuyang pay attention to salty and spicy soup, and they are also used to seasoning famous flavor dishes with coriander: smoked duck, Mao Feng smoked shad, Fuliji roast chicken, preserved fish and shier cloud chicken.