The most important things in France are wine (vin) and cheese (fromage), which are the most indispensable things on the French table. About 450 kinds of cheeses with different flavors are produced all over France, and each kind of cheese is named after the village where it was originally invented.
French food in different regions has different characteristics according to their own specialties. Olive oil is used in southern coastal areas, aquatic products are used in southern and western coastal areas, and meat is used in northern and eastern areas. Generally speaking, people in China don't like vegetarian food.
The specialties are: frog leg (grenouille), stewed chicken (coq au vin), French snail (l'escargot) and foie gras; The staple food is bread, and the bread with French characteristics includes croissant and baguette.
Seafood is the best in northeast France. Besides seafood, steamed mussels with French fries is a local famous dish. Muffins sprinkled with powdered sugar are dessert. The main course is cooked pork, and German sauerkraut with pork sausage is the most representative. Cake pies are also common, especially kouglof, a crown cake with the flavor of raisins and red currant almond cream, sometimes dipped in cherry wine.
Representative foods: soft bread with cream, potato salad, almond protein biscuits, Madeleine cake (or little Madeleine), meat sauce pie, roast beef with charcoal fire.
Western France is dominated by seafood, but the water quality here is salty, and the lambs raised here are slightly salty and have a unique flavor. It is rich in apples and has become a famous calvados.
Representative food: oysters, diced tarts, Caen tripe, seafood, grilled salmon in cream sauce.
Central France is centered on Lyon, with Lyon cuisine as the main food.
Representative food: Lyon sausage, Burroughs chicken, Burgundy snail, Burgundy stewed beef with red wine and Dijon steak.