No. 1 Mexican national dish: corn feast

(Mexican food-corn feast)

Mexicans eat corn as their staple food, and the state banquet is also a plate of corn dishes.

Tortiya is a kind of pancake baked in a pan with corn flour, which is similar to spring pancake in China. Crispy and delicious, especially the pancakes made of green corn. "Dako" is a fried taco wrapped in shredded chicken, salad, onion and pepper; The top "Dake" is full of locusts. The whole corn state banquet, including bread, biscuits, ice cream, sugar and wine, is based on corn, which is an eye-opener.

NO.2 Danish national dish: the devil's sun

(Danish national dish-the devil's sun)

Danes love omelets and desserts, and Danish souffles are popular all over the world. Denmark has a cold climate, and the earth is a natural freezer. Meat does not rot and can be eaten raw. Denmark's most famous national dish is to chop raw beef into mud, put a raw egg yolk on it, mix it with the meat, dig it down with a spoon and eat it bit by bit. This dish is called "Devil's Sun" and it is expensive. People with weak spleen and stomach may feel sick for three days, but Danes eat this big meal just like sweets.

No.3 Xi Pinmei Korean Food No.3

At the invitation of Korea Tourism Organization, a group of journalists recently conducted a line interview from north to south in Korea. Wherever they went, they not only fully felt the simple folk customs of the Korean people's hospitality, but also had a very deep feeling and understanding of the charm of Korean traditional food culture.

Kimchi, one of the three wonders, has formed a unique culture.

(Korean food-kimchi)

Kimchi is one of the most important dishes in Korea. The variety and richness of kimchi are absolutely beyond the imagination of ordinary foreigners and people who have never been to Korea. According to research, kimchi in Korea has a history of more than 3,000 years. In China's The Book of Songs, the word "rudder" was interpreted as sauerkraut in China's dictionary. Koreans believe that this is the first written document about kimchi in the world. Because of the cold and long winter in Korea, in ancient Korea, a large number of lactic acid bacteria were produced in the pickling process of kimchi, which was a way for Koreans to obtain necessary nutrition from food. At first, kimchi only pickled vegetables with salt. From 16 to 17 century, the introduction of pepper completely changed the production of kimchi. Because Korea is rich in marine resources, peppers are used as spices to remove the fishy smell of kimchi made from fish, and countless kinds of kimchi have been born since then. The second of the three unique rice cakes is too delicate to eat.

(Korean food-glutinous rice cake)

Glutinous rice cake can be regarded as the pillar of holiday food in Korean traditional diet. Eating rice cakes in Korea is almost as long as eating whole grains. Koreans pray for peace by making cakes on birthdays, going home, children turning 100, getting married and offering sacrifices. Festival cakes are also made on festivals such as Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third lunar month, and muffins are made on the Mid-Autumn Festival. Many Korean food cultures are very similar to those in China, such as eating whole grains rice on the 15th day of the first month and drinking chrysanthemum wine on the Dragon Boat Festival.

Both glutinous rice and japonica rice are raw materials for making Korean rice cakes. The practice of rice cakes is similar to that of China, including steamed cakes and beaten cakes. Korean rice cakes are mostly made into cookies and fancy snacks of various colors. Most cookies and snacks have fresh, salty and sweet fillings. Cookies should be covered with petals and fried in a pot. In the past, Korean nobles attached great importance to eating rice cakes on festivals. In the Korea Museum and the Korea Traditional Diet Research Institute, exquisite porcelain excavated by archaeology and special utensils left by the people for making rice cakes were exhibited. Reporters have seen and tasted all kinds of exquisite rice cakes in the Korean market, in the Korean Traditional Diet Research Institute in Seoul and in Anyi City, Shuntian, Jeollanam-do, even facing the colorful exquisite rice cakes such as plum blossom, grapefruit flower, peach heart, mulberry leaf, peach, pear, apple, persimmon and watermelon.

The third of the three wonders: Shui Yuan roasted spareribs with fragrant lips and teeth.

(Korean food-Shui Yuan roasted ribs)

Suwon City's "Three Sons Pork Shop", which has been operating for more than 60 years, is the most famous. The number of diners here can reach 500 to 600 every day, and it has exceeded 2000 at the peak. The restaurant in the three-story building was elegantly decorated. The chef first performed his special ribs making in the garden in front of the hall. The proprietress with silver hair and dignified manners is giving a detailed technical explanation next to her. Shui Yuan sparerib is made of prime beef tenderloin, cut into slices with a width of 50 cm, 10 cm and a thickness of 2-3 mm (only one bone is left at the tail of the slice, which means it is a sparerib), then sprinkled with salt, sesame oil and sesame seeds, folded and pickled for 2 days. When serving, roast the ribs until they are tender and fragrant, then dip them in mustard sauce or bacon sauce, or dip them in spices mixed with sesame oil, sugar, fruit juice and honey. Shui Yuan grilled ribs can be eaten with radish strips, lettuce, cauliflower, spicy crab, pickled garlic, various Korean kimchi and miso soup according to personal taste, and its delicious taste can be imagined.

NO.4 Origin of Dutch "National Cuisine"

(Dutch cuisine)

In the Netherlands, a dish made of potatoes, onions and carrots is regarded as a "national dish", and almost all Dutch people eat this dish every year from 65438 to1October 3. This is the same as eating moon cakes on Dragon Boat Festival and Mid-Autumn Festival in China, and it also has unusual origins.

1547 On May 26th, Spanish troops surrounded the beautiful city of Leiden, the Netherlands. The residents of the city asked for help, and Prince Guillermo promised to help them, but asked them to persist for three months and give him the time needed to equip the fleet.

The residents of Leiden persisted for 90 days, but there was no sign of reinforcements. The city has run out of ammunition and food, but the prince's fleet has not arrived yet. The prince sent a letter to the besieged residents, saying that he wanted to open the bank of the canal so that his fleet could sail to Leiden, but the overflowing water was only a few centimeters deep, so the plan failed. The residents of Leiden are hungry and persist in order not to be captured.

654381October 2, the rainstorm lasted all day, and the average groundwater level reached about one meter, so the prince's fleet finally set sail; When the Spanish heard the news, they immediately retreated and abandoned Leiden City. When the residents of the city saw the evacuation of the besieged city, they immediately rushed to the Spanish position. Their only idea is to find something to eat quickly. But the Spanish took all the delicious food, leaving only some coarse grains such as potatoes, onions and carrots. People quickly put them in the pot to cook and ate them with relish.

It was the night of l5471October 3rd 10.

No 5 is a wonderful cranberry from North America.

(North America-Cranberry)

Cranberries, blueberries and Concord grapes are three unique fruits in the United States.

Cranberry is a small round fruit, which grows on a short vine and has a bright red skin. Growing in the cold North American wetlands, the global production area is less than 40,000 acres, limited to Massachusetts, Wisconsin, New Jersey, Oregon and Washington in the northern United States, Quebec and British Columbia in Canada, and Chile in South America. Cranberries are only suitable for planting in sandy soil with high acidity, and it takes 3-5 years to grow into bright red fruits.

Cranberries are sown in spring and harvested in autumn every year. Harvesting methods are divided into "water harvesting" and "dry harvesting". Good cranberries contain air, so they can float on the water. To harvest with water, the fruit farmers first fill the cranberry fields with water, then patrol the fields with a waterwheel to get water, and then block the fallen cranberries with a fence. Waterwheel, red fruit, sparkling light and blue sky constitute a magnificent picture, which often amazes visitors who stop to enjoy it. As long as you can catch up with the harvest season, you can experience the dazzling red shock next to the cranberry field.

The name of cranberry comes from its original name "cranberry", because the flowers of cranberry are very similar to the head and mouth of crane.

For Indian tribes in North America, cranberries represent nutrition and health. They use dried venison to stir cranberry residue and oil to make cakes. They often apply cranberries to wounds to absorb curare.

In the colonial era, wild cranberries were already one of the earliest products exported to Britain in the "New World". Sailors always keep cranberries on board to prevent scurvy caused by vitamin C deficiency. During the period of 1677, the colonial government of New England presented three famous native products of North America to King charles ii of England at that time, including 2 barrels of Indian corn, 3,000 cod and 3 barrels of cranberries. However, after a long voyage, cod and corn rotted away, and only cranberries were presented to the king in their original state, which made a great reputation.

Nowadays, cranberries have become an indispensable food for American families and a daily food partner. Turkey with cranberry sauce has been a suitable food for American families since 1962. Cranberry juice drink is a must-have drink in American refrigerators. Americans consume 400 million pounds of cranberries every year, 70% of which are produced by Australian companies.

Cranberry contains a special compound-concentrated tannic acid, which is not only considered to have the effect of preventing urinary tract infection, but also can effectively inhibit the adhesion of Helicobacter pylori to the stomach. Helicobacter pylori is the main cause of gastric ulcer and even gastric cancer.

The sixth place is the eating style on the equatorial edge.

The equator leads directly to Central Africa, forming a unique climate and customs. In Africa, Kampala, the capital of Uganda, is the capital closest to the equator. Starting from the capital, drive southwest along the asphalt road and cross the equator at about 120 km. In order to attract the attention of passing vehicles and pedestrians, the relevant departments specially built "equatorial circles" on both sides of the road, drew a thick yellow equatorial line on the road surface, and dressed the equator as a small tourist hotspot. Every time the passing vehicles arrive here, most of them will deliberately stop, take pictures in the equatorial circle and buy handicrafts as souvenirs in roadside shops on the equator. This is really informative.

The characteristics of products and customs near the equator are directly related to the equatorial climate. Near the equator, the temperature is high, the humidity is high, the sunshine is abundant, it is muggy and rainy all year round, and the annual average temperature is 25 to 30 degrees Celsius, with little change. When the northern part of China entered the severe winter, the equator was still sunny, and the strong sunshine was so strong that people could hardly open their eyes. When you put on sunglasses, you can see green grass and flowers in full bloom. Looking around again, due to the unique sunshine and rain, the surrounding vegetation is obviously more lush than other places, and the banana forest is particularly dense, so that bananas are generally fat and can be as big as two ordinary bananas. The fruit of a banana tree can weigh 30 to 40 kilograms. I saw that local farmers can only take three bikes at a time.

According to the accompanying local black friends, this banana is not a fruit, but a "grain". Locals call this kind of banana rice banana to show its difference from banana as a fruit. The taste of rice banana is far less sweet and delicious than banana as a fruit. Since it is food, you can't eat it directly, you must process it, otherwise it will not only taste bitter but also be difficult to digest. The processing method is to peel off the thick banana skin, then tightly wrap a mass of yellow banana meat with banana leaves, and then steam it in a pot for about an hour. Eat with a little seasoning or side dishes. It tastes neither sweet nor greasy, and has a refreshing taste. Eating it for the first time can also be addictive. Today, I was lucky enough to taste the main meal of African residents. I don't know if it's the first time to eat it or if I like its special taste. I seem to have a soft spot for it. I dug from the huge banana bag several times until I burped. This is a delicious meal. This is the staple food of local residents, just like corn and wheat in northern China.

Probably because of the direct sunlight, people near the equator have dark skin and are healthy, as healthy as cows. This is not a random use of adjectives. I have carefully observed several cows grazing on the equatorial line. Cattle not only have beautiful shapes, but also have long and curved horns, beautiful arcs and exquisite shapes. Under the impact of the huge waves of the market economy, the equatorial people also

I got smarter and read the Equator Sutra. With the establishment of the equatorial circle, stalls and simple shops around the circle came quietly. These equatorial stalls and shops mainly sell equatorial native products, which are divided into handicrafts and fruits and vegetables.

According to the vendor, they sell genuine equatorial goods. Take the fruit and vegetable stand as an example. There are all kinds of mangoes, watermelons and pumpkins. In front of a tomato stand, an oval fruit with thorns on it is very eye-catching, and I also feel very fresh. Asked its name, the other party replied that it was a tomato. I inexplicably pointed to the red tomato on the lower floor of the stall and said, I didn't order a tomato. The other party smiled and said that he didn't mean that tomato. Then he introduced to me that there are two kinds of tomatoes: the red round ones are vegetable tomatoes, which we are all familiar with, and the green and yellow oval ones are fruit tomatoes. He further emphasized that yellow is the symbol of tomato's complete maturity, and green and yellow are the symbols of tomato's imminent maturity. In general, it is not necessary to wait until the skin turns yellow before harvesting. Because of the high temperature in the equatorial region, it is difficult to store, so it must be sold or destroyed immediately. When I picked up one, I felt that the thorn on this tomato looked fierce, but it was actually soft and gentle, so that there was no tingling. In appearance, it is slightly larger than vegetable tomatoes, but the price is similar. Since it is a fruit, the juice is naturally rich, and it tastes thick and sweet, without the inherent sour taste of vegetables and tomatoes. This kind of fruit, tomatoes, like most fruits, can be eaten with leather belt.

Bananas can be eaten as meals, and tomatoes are fruits. This is because bananas are divided into fruit bananas and rice bananas, and tomatoes are different from vegetables and fruits. From the knowledge provided by tomatoes and bananas, people can get a glimpse of one of the rich products in the equatorial region.

No.7 Millennium history crock simmer soup

(Crock simmer soup)

Crock stew has a history of 1000 years in Jiangxi. In the past, there were many poor people in Jiangxi, so I couldn't bear to throw the leftover juice, so I put it together in a crock and ate it while it was hot next time, but I accidentally found it particularly delicious and nutritious, so I got used to it. In the process of gradual evolution, they no longer cook with leftovers, but instead use the principles of traditional Chinese medicine to help each other, regulate yin and yang, and emphasize the complementary collocation of materials, which makes the skill of stewing soup more and more exquisite and forms a unique and distinctive food culture style. On this basis, later generations created a new method of canning with cans. Put the raw material tank in a one-meter-long Fiona Fang vat and simmer it with charcoal fire at a constant temperature. The jar is sealed and does not overflow, and the taste is more delicious and mellow, and the nutrition is not lost.

What's special about this crock soup? The first is the pot for simmering soup. The huge 3.5-meter-high crock stands proudly, which makes people have to look up. Lengding thought it was a wine storage tank of a winery. It is said that this cylinder is specially designed and customized and has applied for a patent. Secondly, the material of this crock is taken from Jingdezhen soil and pottery beans. The jar is naturally delicious, and the soup simmered with this jar can keep the original flavor of the food better. Thirdly, the raw materials of crock simmer soup are genuine, mostly native chicken, snake, turtle, gastrodia elata, Hericium erinaceus and so on. And the materials used are mostly native products of Jiangxi, while the water used for stewing soup is natural mineral water, showing its original flavor.

What's the secret of making crock simmer soup? It should be said that the method of mixing crock with soup is quite unique:

In the giant crock, the small crocks are stacked layer by layer, and the bottom is kept at a constant temperature with hard charcoal fire, usually for more than seven hours. Because the cylinder in this cylinder is transferred by the heat of gas, the internal heat of direct stewing is avoided, and the stewed soup is not only delicious, but also nourishing and beneficial to people without getting angry.

All kinds of soups are packed in clay pots and simmered at the back end. After serving, the jar mouth was sealed with a thin layer of tin foil, and it was full of incense after opening. Therefore, the soup simmered in the crock is particularly delicious and mellow, because the crock has the characteristics of breathability, water absorption and heat resistance. The raw materials are heated for a long time in a low-temperature closed environment, and the nutrients are fully spilled. The soup is original, soft and delicious. And the more times the crock is used, the more delicious the soup will be. There is a folk saying, "The old jar tastes like a century-old soup."

It is said that simmering soup is like an alchemist of an old man. It takes time to simmer soup for 7749 days, and the most important thing is to control the temperature. Soup stew master must always stick to the vat and dare not be careless. It usually takes seven hours to cook soup, so always pay attention to the temperature in the pot. It can be said that if it is a primary school place, it will be owed, and if it exceeds one degree, it will be finished. After a long period of simmering, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, which can refresh the mind, replenish qi and tonify the kidney. It is really an old fire soup.

Yunnan eats a dish of strange fish scales and shells

Nowadays, Dali's famous "three meals and one fish", namely "casserole fish", "frozen fish" and "tofu boiled fish" are very popular with diners. There is a boiled fish street in butterfly spring and South Hull Road, Xiaguan, Dali City. In addition, Sabah fish and Erhai "fisherman's bowl" are also well known. Among them, "fried fish scale shell" is very unique and has become "the wonder of Yunnan, and fish scale shell is a dish".

1In the spring of 993, when Yunnan Academy of Social Sciences and Dali Bai Autonomous Prefecture People's Government jointly held the "International Symposium on Mountain Culture in Southwest China" in Dali, the meeting arranged for delegates to visit the Nannuma Summer Palace site and the life customs of fishermen on the island in Haidong Island Village, Dali City. Zhang Wenxin, president of the Island City Senior Citizens Association, warmly introduced the situation to the delegates and prepared a sumptuous dinner for the meeting. In the courtyard of the "three sides and one wall" of the township office, there are messy hairs all over the ground, all red painted tables and black painted benches, giving people a fresh feeling. After dinner, Bai girls serve "eight dishes and one soup" on a tray at a time. The so-called "eight bowls of fish" are hot and sour fish, steamed fish, steamed fish with rice noodles, fried fish slices, crispy fish, grilled fish, cold snails and seaweed soup. Although each has its own characteristics, it doesn't attract people's attention, but an additional dish, "fried fish scales and shells", has caused a sensation. There are more than 20 pieces of fried fish scale shells the size of copper coins on the plate, and there is also a plate of "dipped in water". If everyone eats two or three tablets, it will be gone. At first, everyone just took a bite to try. I don't know that fish scales are crispy and palatable, which is wonderful. The more you eat, the more fragrant you get. The author has worked in Dali for more than 30 years and is full of enthusiasm for the study of food culture. Speaking of Bai people's diet, there are many treasures, but he is also very novel about this kind of "fried fish scales and shells". After the meeting, I went to President Zhang to consult the cooking method of "frying fish scales and shells". President Zhang said that the main ingredient of the dish "fish scale shell" is not ordinary fish scale shell. The "fried fish scale shell" on the dining table today is a "big fish" caught by fishermen in our village in the sea, weighing 100 kilograms. Otherwise, how could there be such a big fish scale shell? I asked him how he did it, and he said, We scraped off the scales and shells of the herring, washed them and dried them for later use. Cooking requires a lot of thinking. In order to make this dish well, have we succeeded in trial-producing it again and again? The production method of "fried fish scale shell" is briefly described as follows:

Ingredients: fish scales and shells of herring.

Seasoning: tomato, leek, garlic, pepper, pepper powder, monosodium glutamate, sesame oil and mint.

Method:

The length of the scraped fish scales will be washed and dried.

2. Wash the scales and shells with light salt water, put them in a steamer or rice cooker and steam them thoroughly.

Dry.

3. Put two kinds of oils (lard and sesame oil) in the pot, fry them on low heat, and when the fish scales are soaked thoroughly, remove and filter out the remaining oil and put them on the plate.

4. Tomatoes, peeled and chopped, and the seasoning is "dipped in water". Dip the fried fish scales in water when eating.

Key operation points:

It's better to have thicker scales, and smaller ones are easy to fry. When frying, the fire should not be big, and the oil should be wider.

No.9 Chaozhou casserole porridge

(Chaozhou casserole porridge)

It is said that Cantonese people like to drink porridge. I don't know why this habit is caused. Maybe Guangdong belongs to the subtropical region. In hot and dry weather, it is really pleasant to have a bowl of soft and fragrant porridge. However, Guangdong porridge is really great. It is not only varied, but also very particular about the heat. The combination of rice for porridge and various ingredients is more thoughtful. Many friends from other provinces like Guangzhou porridge when they come to Guangzhou.

Recently, several doctors and friends had a dinner party. These people are all professors. I want to eat all kinds of delicious food through lectures and consultation. Knowing that the author is a glutton, there must be good dishes to introduce. I didn't know that I was dragged to the new consular district at the foot of Guangzhou Bridge, and a restaurant called "Tianyu Shi Ming Garden" tasted Chaozhou casserole porridge. The hotel's pavement is not large, and the decoration is general, but it has a simple charm. What is rare is that when you walk into the store, the aroma of casserole porridge and the fragrance of Kung Fu tea blend together to create a special atmosphere, which will greatly increase your appetite. Although I like Chaozhou food, I don't like Chaozhou porridge very much. I think it is nothing more than a bowl of cold rice porridge. This restaurant can make Chaozhou casserole porridge a signature. I think porridge must be great.

In fact, porridge, no matter what ingredients you choose, is the bottom of porridge. The owner of this restaurant has made great efforts in the conditioning of porridge bottom, selected first-class silk seedlings and northeast rice, and is also very particular about the cooking. With strong fire, medium fire and slow fire, Chaozhou porridge is not only thick and sticky, but also smooth in taste. At the same time, the rice fragrance of the first-class silk seedlings is forced out of the casserole? It will also make you feel full. The ingredients of porridge can be varied, but it can be called beautiful porridge and its taste is very important. Many chefs' famous flavor hanging method uses monosodium glutamate as the main ingredient, so it is inferior.

According to big doctor's recommendation, the author specially ordered two kinds of casserole porridge with different tastes, one is cream crab porridge and the other is duck porridge. It is rare that cream crab porridge is sweet but not vulgar, water duck porridge is sweet but not greasy, and porridge and water are wonderful. I didn't expect this humble Chaozhou restaurant to cook that casserole porridge to a very high standard. As for the brine, it is also very tasty. The braised goose meat is not only authentic in taste, but also sweet and smooth.

There used to be an idea that eating Chaozhou food was expensive. But this meal, full of wine and porridge for seven or eight people, is less than 200 yuan. Guangzhou is a special place. Sometimes you can eat cheap and high-quality things in some very simple restaurants. If you want to adjust your taste, try the casserole porridge in that small shop, and you will know that what I said is true.

No. 10 Dutch travel herring

(Dutch tourist herring)

Speaking of Dutch food, I really can't understand it. This is because they are born lonely and refuse to spend too much money on food. Reading travel books, their national cuisine actually includes Sasaki and Kadogado Indonesian cuisine, all because Indonesia was once their colony, but the food culture has deeply influenced the Netherlands.

The most impressive oriental restaurant is dynasty, which combines Chinese food with Southeast Asian food. The restaurant is very elegant, and the walls are covered with beautiful paintings by Mr. Ding Xiongquan. Lobster spring rolls made with special sauce are so delicious that you can't even eat them in Hong Kong.

The most representative food should be raw herring. You must try to go to Holland. Fresh herring is treated with salt and vinegar, put into cages and transported to fish stalls in cages. Most of the big-name stalls in other places are hot dogs and the like, and the most in the Netherlands is herring stalls. The fishmonger peeled and boned the herring, leaving the tail for the guests to catch. Everyone raised their heads and swallowed the whole herring at once. People who eat more can swallow more than 20 herrings. Each one is as big as a palm and as long as half an arm. Under chewing, it is sweet and fresh. It can't compare with Japanese raw fish. It tastes completely different, but both are addictive.

People who are afraid of eating raw food may feel fishy and fall in love. Without fishy smell, it is not perfect. It's hard to explain why they like it unless they try it themselves. Perhaps, after eating fish, a cup of thick earth cannon Geneva is the main reason. This wine is very suitable for herring. The fatter the herring, the better. It bit the fish fat and the sweet juice came out. It's the best of the best. The herring's bone is not straight like a zigzag, but inclined like a herringbone, which is its characteristic.

There are also smoked eels on the fish stalls, which are also fat. There are fried shrimps, crabs and so on. With onions or pickles, it's another taste. In order to eat herring, you can go to Holland to learn to eat. Just like falling in love with durian, you can linger in the local area.

NO. 1 1 tajik dietary customs

Tajik, mainly living in Xinjiang. Mainly based on animal husbandry, raising cattle and sheep, concurrently engaging in agriculture, planting crops such as green trees, peas and wheat in the valley, and living a semi-settled and semi-nomadic life. There are three meals during the eclipse, the main foods are meat, noodles and milk, pasta is the main food in agricultural areas and meat is the main food in pastoral areas. I like to make noodles and milk or rice and milk as staple food. Many daily foods are similar to those of Uighurs. Tajiks generally pay attention to staple food, not to non-staple food, and rarely eat vegetables. Breakfast is milk tea and naan, lunch is noodles and milk batter, and dinner is mostly noodles, broth and ghee products. When eating meat, I like to cook large pieces of meat with clear water and then dip them in salt. Accustomed to drinking milk tea. Catering is run by housewives. When slaughtering sheep, show the sheep to be slaughtered to the guests, and the guests should have a look before slaughtering. When eating, the host should first present the guest with a sheep's head, and the guest should cut off a piece of meat, and then return the hands of the sheep's head to the host. Later, the host gave the guest a piece of sheep liver smeared with sheep tail oil. Then the host will pick up a knife for cutting meat, give the handle to the guest and ask a guest to share the meat. After the host and guest are humble to each other, the meat is generally divided by experienced guests, and the meat is divided equally, one for each person. If there are men and women among the guests, they usually eat separately. NO. 12 creative California cuisine

California food is not so much a delicacy as a culture, a new world food style and trend.

California is located in the western part of the United States, bordering the Pacific Ocean and Mexico in the south. It originally belonged to Mexico before 1848. After becoming a territory of the United States, it officially became a "state" on 1850. After 150 years of development, it is now the most prosperous state in the western United States, with a population of 32.2 million and two famous cities-San Francisco and Los Angeles. California has abundant sunshine, dry climate and fertile soil. These superior conditions make California rich in agricultural products, such as oranges and grapes, and California wines are also widely praised.

California's world-famous beaches and endless sea activities not only produce handsome men, healthy women and Hollywood superstars, but also attract millions of tourists, international students and legal or illegal immigrants from all over the world to California every year, such as Disneyland, San Diego Wildlife Park, Las Vegas Casino, which is a three-hour drive, and the whale coast where about 20,000 gray whales gather from the end of/kloc-0 to April every year.

This special scene of ethnic diversity and great integration has actually brought infinite business opportunities to businessmen, and the indispensable catering industry has mushroomed.

Many savvy restaurant operators have gradually developed from a single American cooking style to a great fusion of flavors to meet the strange and different national eating tastes and habits here. Using the inexhaustible local fruits and vegetables, sea and land ingredients, based on American cooking methods, combined with different cooking techniques around the world, reducing the single regional color, such as Italian American food, Thai Mexican food, Mexican Italian food or French Japanese "sashimi" (sashimi) is formed. For a long time, I inadvertently established a unique California cooking style in the history of cooking.

Due to the rich local products, all the cooking ingredients naturally maintain the three conditions of freshness, naturalness and health, and these three factors have also become the basic requirements of "California cuisine" in the future. Coupled with the introduction of European cuisine concept, the dishes have been colorful and exquisite. Change.