The main characteristics of Korean diet are: high protein, more vegetables, light taste, no greasy taste, and mainly cold and spicy taste. Koreans have used rice as their staple food since ancient times. The dishes are mainly stewed and baked, and cooking is basically not done. Koreans prefer noodles, beef, chicken and dog meat to steamed bread, mutton and duck. Koreans generally like to eat cold salad. Cold salad is made by cutting vegetables directly or blanching them with boiling water and adding seasonings. There are also raw fish, fish and shrimp sauce and other dishes. Raw fish is made by slicing raw meat, raw fish, etc., adding seasoning, shredded radish, pear, etc., and pouring vinegar sauce or hot sauce. Soup is also an essential part of eating. It is usually cooked with various raw materials such as vegetables, mountain vegetables, meat, soy sauce, salt, miso and so on. Koreans love to eat peppers, and almost all of them are put in home cooking. Koreans have the habit of eating four meals a day, which are arranged in the morning, noon, evening and night respectively. Koreans eat with spoons and chopsticks. Everyone has his own rice bowl and soup bowl, and all other dishes are placed in the middle of the table for everyone to enjoy. Koreans are also very particular about the use of rice bowls, which are divided into male, female and children. Koreans pay attention to thrift, whether they eat for themselves or entertain the poor, they try their best to eat up all the food. Introduction of Japanese food culture When it comes to food, it is not only a Japanese-style meal with rice as the staple food and vegetables, fish and meat as the non-staple food, but also a popular meal in China, Western Europe, where you can taste a variety of meals. Japan is a country with abundant high-quality water resources and perfect sanitary facilities, so tap water can be drunk anywhere in Japan. Modern Japanese culture is even more colorful. While studying the traditional Japanese culture since ancient times, such as tea ceremony and flower path, girls also dance disco. It's not unusual to see the city, ancient temples and high-rise buildings built next to each other. Therefore, modern Japanese culture is formed by combining ancient, emerging, western and oriental cultures. Japanese people generally like to eat raw fish, so sushi covered with sashimi is the most popular food in Japan. Japanese cuisine pays great attention to maintaining the original flavor of food, and does not advocate adding too many seasonings, mainly light. In particular, there is a high demand for the color of dishes. Not only are all kinds of very delicate containers used to hold food, but also the shape, arrangement and color matching of food are carefully considered. Looking at the Japanese cuisine that is as delicate as a landscape painting, tourists who have just arrived in Japan often can't bear to destroy that beauty. Eating habits Japanese cold noodles are put on bamboo plates, picked up with chopsticks and eaten in cold soup. Some restaurants don't attach spoons, and Japanese people are used to picking them up and drinking soup. Japanese alcoholic beer: Japanese people like to drink beer best, whether it is draft beer or bottled beer. In summer, some department stores have open-air beer halls, which attract a large number of tourists. Sake: Sake can be drunk hot or cold. No matter which kind of sake, it is the best match for Japanese dishes. Wine tastes delicious and sweet, and it is easy to get drunk after drinking too much. Whiskey: Japanese people like to drink whisky with ice and water (Mizuwari) to burn wine: this wine is made of sweet potatoes, barley, sucrose and other materials, and the filtered alcohol is somewhat similar to vodka. Thai cuisine is internationally renowned. Whether the taste is spicy or light, harmony is the guiding principle for every dish. In essence, Thai cooking is organically combined by the influence of the East and the West with hundreds of years of history, forming a unique Thai diet. The characteristics of Thai cuisine depend on the chef, diners, occasions and cooking places to satisfy everyone's appetite. Thai cooking originally reflected the characteristics of aquatic lifestyle. Aquatic animals, plants and herbs are the main ingredients. Avoid using large pieces of meat. Later, the influence led to the use of quite large pieces of meat in the Thai diet. Introduction of Thai food culture Because of the Buddhist background, Thais avoid using large pieces of animal meat. Large pieces of meat are chopped and mixed with herbs and spices. Traditional cooking methods in Thailand are steaming, baking or barbecue. Influenced by China, the methods of frying, frying and frying were introduced. Since the 17th century, cooking methods have been influenced by Portugal, Holland, France and Japan. In the late 17th century, Portuguese missionaries got used to the taste of red pepper in South America, so they introduced red pepper into Thai food. Thais are very good at "Siam-Yi Shi" foreign cooking methods and substitute some ingredients. Butter used in Indian diet was replaced by coconut oil, and coconut juice replaced other dairy products. Reduce the use of too strong pure spices and increase fresh herbs, such as lemongrass and galangal. Finally, use less spices in Thai curry and increase the use of fresh herbs. Usually, people know that Thai curry has a strong spicy taste, but it lasts for a short time, while other curries have a strong spicy taste, which lasts for a long time. Thai food is served not in a certain order, but at once, so that diners can enjoy the complementary and combined flavors. A complete Thai meal should include a soup, a curry with seasoning, fish and vegetables. Salads with spices can replace curry dishes. Soup can also be spicy, but curry should be replaced by non-spicy dishes. Every dish and the whole meal must be coordinated in taste and material. Thai food and SPA Thailand's SPA industry is forming a unique, fresh and energetic Thai style, a truly fashionable and healthy meal. Ancient healthy food usually refers to lettuce and carrots on the plate, and now they have entered the ranks of SPA healthy cuisine. However, today, the chefs of Thai SPA cuisine have found many fresh vegetables, fruits and herbs in the garden and processed them to appear on the dining table. Thai food is one of the best cuisines in the world, and it is also the most innovative cuisine in Asia in terms of quality and production methods. Now, those healthy foods are replacing the traditional Thai cooking methods, and guests can expect some very special foods. For those rare SPA cuisines, Andrew, the leader of health food, unveiled a myth: unlike vegetarianism, some raw materials are not used to cook "fish" and "meat" foods. In any case, healthy food is often combined with many vegetables to balance the needs of protein. Chefs' innovation is to cook vegetables, fruits and herbs into healthy food with delicious fish and meat. SPA cuisine is healthy and nutritious, which integrates three basic factors of cooking: reducing fat, reducing salt and reducing sugar into simplicity and health. SPA cuisine is to choose organic raw materials, such as cooking dishes with fruits and vegetables instead of unhealthy foods that use monosodium glutamate, soda and food color to change the taste and color of raw materials. Instead, healthy and nutritious materials, such as pure olive oil, apple juice, herbs and sea salt, can enhance the taste of dishes and have medicinal effects. The preparation of food is very important, and frying and using microwave oven are absolutely forbidden. Food should be cooked mainly by baking, frying and steaming. With the above main guidelines, it is not surprising that the SPA industry in Thailand has developed rapidly. Chefs have their own unique views on the understanding of SPA cuisine. Thai food may be composed of appetizers, side dishes, side dishes, and/or snacks, including spring rolls, barbecue strips, and popcorn cakes with herbs, which embodies the interesting and creative character of Thai people. Salad is important for the coordination of various flavors and herbal taste. The main tastes are sour, sweet and salty. According to the texture and occasion of meat, the degree of spicy is different. Ordinary dish A sweet and sour dish, a soft fried egg and a stir-fried dish are a complete meal. Dip in the sauce. Dip in the sauce is a little complicated. Accompanied by vegetables and meat, it can be used as the main course of a meal. When the dipping sauce is thin, it can be designed as a salad. The special simple dipping sauce is made of red pepper, garlic, dried shrimp, lime juice, fish sauce, sugar and shrimp sauce. Soup: On average, each person should have one soup and rice for a meal. Traditional Thai soup is unique because it has more flavors and ingredients than other foods. Curries Most non-Thai curries consist of powdered or dried spices, but the main ingredient of Thai curries is fresh herbs. Simple curry paste includes dried Chili, onion and shrimp paste. More complicated curries include garlic, galangal, coriander root, lemon grass, kaffir lime peel and pepper seeds. A single dish itself is a complete meal, including rice and noodles, such as Khaoh Pat and Thai fried rice. Dessert The meal is not complete without Thai dessert. Desserts are very sweet after meals, and they are especially popular after meals with strong flavors of spices and herbs. How to eat and order Thai food Thai food uses forks and spoons. Even if there is only one dish, such as fried rice with meat or roast duck rice, it is cut into small pieces or blocks, which avoids using a knife. Spoons are used to send food to the mouth. It is best to eat Thai food in groups of two or more people, mainly because the more people eat, the more dishes they order. Generally speaking, two people eat, except their own rice, order three dishes, three people order four dishes, and so on. Diners choose what they need from the dishes they enjoy, and usually add it to their own rice. Soup is enjoyed with rice. Don't order soup separately, but enjoy it with other dishes. And don't order spicy dishes separately. Spicy dishes should be "neutralized" with mild dishes to avoid discomfort caused by being too spicy. The ideal Thai food is a harmonious mixture of spicy, sweet and sour food, with good color, fragrance and taste. A typical Thai meal should include a soup (perhaps bitter gourd stuffed with chopped pork), a steamed dish (mussels in curry sauce), a stir-fried dish (fish and ginger), a hot salad (beef slices with lettuce, onion, red pepper, mint and lemon juice) and various seasonings for dipping food. After the meal, there are desserts and/or fresh fruits, such as mango, durian, pineapple, papaya, grape or melon. Singapore Food Culture Seafood The seafood in the hot waters near Singapore is rich and delicious. Lobster, crab, shrimp, mussel, cuttlefish and all kinds of seafood are all good dishes on the table. The popularity of seafood also makes some restaurants specialize in all kinds of seafood. Generally speaking, seafood restaurants along the east coast are cheaper than many restaurants in the city. The most popular dish can be said to be Chili crab, which is a fat crab with meat and shell, tomato juice and Chili, and the taste is endless. Malaysian food culture Malaysia's pluralistic society is equally exposed in food and other aspects. Here is a collection of food from China, Indian, western and Malaysian nationalities, which makes all kinds of delicious food dazzling, so you can choose from it. Diet The main food of Malaysian people is rice, but noodles are also quite common. Chinese food ranges from street stalls to hotel Chinese restaurants, from snacks to expensive banquets. Snacks include stuffed tofu, shrimp noodles, fried strips, fried noodles, clear soup powder, pancakes, Hainan chicken rice, clay pot chicken rice, wonton noodles, Hong Kong dim sum, bak Kut teh, Penang spicy sand and so on. Malays' food is mainly spicy, among which the more famous foods are coconut milk rice, delicious satay (chicken, beef and mutton skewers), Malay cakes, bamboo tube rice, yellow ginger rice and so on. Indian food is also spicy, and the most common is its teh tarik and all kinds of pancakes. Other Indian foods include capati, tapai and tosei. Indian banana rice is also famous. Besides, there are many western restaurants and fast food restaurants in Malaysia. Young people's favorite fast food restaurants include KFC hometown chicken, McDonald's fast food restaurant, pizza hut and so on. Burmese food culture Burmese people like to eat coconut milk rice and glutinous rice with turmeric powder, shredded coconut and dried shrimps; Every meal must eat a kind of fish and shrimp sauce called "Yabi"; Curry is a favorite dish. Kachin people in Myanmar like to eat animal meat. They are used to roasting food with fire, sprinkling salt after roasting and tearing it with their hands. Karen people in Myanmar, regardless of gender, age and age, smoke pipes. Wine column is a daily necessity, and people should entertain themselves with wine at any ceremony. Burmese people generally like western food in the morning and Chinese food in the afternoon and evening. The dining table likes to have condiments such as Chili oil and Chili sauce. They are used to eating a spoon and a soup plate, but they are not used to using bowls. The "tool" for eating is the right hand, so it is dexterous and convenient to grab food and take food. They are happy to have dinner together after dinner. Burmese people have the following characteristics in their eating habits: ① Attention: Pay attention to rich dishes and small quantity of dishes. ② Taste: Generally, the taste is not salty, but sweet, sour and spicy. ③ Staple food: rice is the main food, and I am also interested in dumplings, steamed dumplings, pies, scones and steamed dumplings. 4 non-staple food: I like to eat chicken, fish, shrimp, duck, eggs and various vegetables; Seasoning loves tomato sauce, shrimp soy sauce, Chili oil, Chili sauce and curry powder. ⑤ Method: Preference is given to dishes made by roasting, frying, frying, roasting, sauce and mixing. ⑥ Chinese food: I like Sichuan food in China. ⑦ Recipe: I really appreciate the big platter, vegetarian chicken, Geely fish strips, sliced duck with ginger buds, fried prawns, fried crispy chicken, bangbang chicken, milk rape flower, fried plate shrimp and other flavor dishes. 8 water wine: I like to drink beer, soda, orange water, etc. After meals, they have the habit of drinking coffee or hot tea, but what they like to drink is strange-flavored tea (that is, tea leaves mixed with soybean powder, dried shrimps, shrimp soy sauce, onion powder, fried pepper seeds, etc., which are stirred and brewed into strange-flavored tea). 9 Fruit: I like bananas, coconuts, mangoes, papayas, oranges, pineapples and other fruits; Dried fruits like walnuts and so on. Due to the diversity of ethnic groups in Yangon, the catering in Yangon has all-encompassing characteristics, especially the Shan, Burmese, China and Indian. The essence of local food includes fish, meat and vegetables cooked in curry and gourd soup. Burmese cuisine is characterized by being oily and salty but less spicy. Crisp and crispy fried vegetarian dishes: cut fenugreek melon and bean sprouts into pieces and fry them in oil wok. The former is very refreshing when fried; Bean sprouts win with crispy mouth, dipped in their own spicy sauce, sweet and sour and fragrant. Tea salad: There is no salad sauce in Myanmar's salad, but fragrant tea is used to enhance the fragrance, and shredded vegetables, shrimp rice, Myanmar pearl beans (peanuts) and broad beans are all good to accompany wine or tea. Fish powder soup: remove the meat from the fish, season it with citronella and ginger to remove the commonly known "muddy smell", and then cook the soup with fried cowpea. The rice flour not only has the delicate flavor of the fish soup, but also has a fragrant and refreshing banana tree core as a side dish, which is fried. The bottom of the fish soup is too thick to melt. Curry crab: mainly flavored with curry powder, mixed with foreign? To enhance the fragrance, the spicy degree can decrease with the increase of taste, and the meat crab is rich and fragrant. Myanmar prawns: The prawns shipped from Myanmar are famous for their multi-paste. They are cooked with ginger oil, garlic and curry powder. The coriander is very fragrant, long and tender, and the entrance is like eating lobster meat.