Japanese cuisine is mainly divided into three categories: Japanese cuisine, Shi Huai cuisine, banquet cuisine and barbecue Japanese cuisine, which are based on traditional culture and habits. Originated in Muromachi era (about14th century), it is the product of Japanese legal system. Nowadays, formal "local dishes" are rare, only appearing in a few formal occasions, such as weddings, funerals, adult ceremonies, sacrificial banquets and so on. The dishes range from five dishes and two soups to seven dishes and three soups. Shi Huai Cai is an exquisite dish prepared for guests before the tea ceremony. In medieval Japan (referring to Japan's Kamakura era and Muromachi era), the tea ceremony was formed, which led to the emergence of Shi Huai cuisine, which was formed on the basis of very strict rules. In Japanese cuisine, the earliest and most orthodox cooking system is "Shi Huai cuisine", which has a history of more than 450 years. According to an ancient Japanese legend, the word "Shi Huai" comes from a Zen monk's "Shi Wen". At that time, the Buddhist monk who practiced at that time had to abide by the commandment that he only ate brunch and lunch, and did not eat in the afternoon. However, young monks couldn't stand hunger and cold, so they wrapped the heated stone in rags and called it "Shi Wen", put it in their arms and pressed it on their stomachs to resist hunger and cold. Later, it gradually developed into eating less, which played a "warm stone" role in resisting hunger and cold. Details can be found on the Japanese cuisine website. The banquet serves rich dishes at the banquet. With the development of social activities of ordinary Japanese citizens, restaurants and banquet dishes have emerged. It may be simplified based on this dish and Shihuai dish. It also includes various local dishes. Dinner dishes can usually be tasted in restaurants specializing in Japanese cuisine. Fu dining table is China dining table, that is, dining table. Biaofu cuisine is a kind of China cuisine, including mushrooms, fish cakes, vegetable noodle soup, noodles with noodles and so on. It is characterized by the guests sitting in armchairs around the table, and all the meals are put on one table. This kind of cuisine originated from the ancient Buddhist vegetarianism in China, and was praised by Zen master Yuan Yin as a "general tea ceremony cuisine" (that is, a dish in which tea replaces wine). Because it is very popular in Nagasaki, it is also called Nagasaki cuisine. The chef used local aquatic meat in Buddhist vegetarian diet, so he created table food. The cuisines of Table Fook mainly include shark fin clear soup, tea, large plate, medium plate, side dishes, stews, rice cakes, bean soup and fruits. Small dishes are divided into five dishes, seven dishes and nine dishes, with seven dishes being the majority. Put all the side dishes on the table at the beginning, and put shark fin clear soup and other dishes on the table when eating. Tea party cuisine Tea ceremony prevailed in Muromachi era in Japan (14th century), so tea banquet tea party cuisine appeared. The original tea party cooking was just an ornament of the tea ceremony, which was very simple. By the end of Muromachi, it became very luxurious. Later, Morino, the founder of the tea ceremony, also restored the original light and simple appearance of tea party cooking. Tea party cooking should try to save space and labor, and the staple food only uses three kinds of utensils: rice bowl, soup bowl and small dish. During the dinner, there are soup, prunes and fruits, and sometimes two or three delicacies are served, and finally tea is served. Generally speaking, there are two main types of dining hall dishes in Japanese universities-rice and noodles. Rice is divided into curry, stir-fry, fried rice and bibimbap according to side dishes. Common Japanese curries include general beef curry, fried meat pie curry and fried mashed potato cake curry; Common cooking types are ginger roast, mapo tofu and fried eggplant; Fried prawns, fried vegetables and so on are common. As for cooking with fish and oysters, it is probably too expensive to eat in the school cafeteria. There are beef rice, pork rice and chicken rice in bibimbap. The name of chicken bibimbap sounds a bit cruel. Called "parent-child" bibimbap, it is to stew chicken and eggs together to make bibimbap. Noodles are mainly divided into white, thick and soft udon noodles, thin and yellow egg Lamian Noodles, and buckwheat noodles that are neither white nor yellow according to noodle processing methods. Cooking at school is relatively cheap, and a meal is generally around 500 yen. If you are in a restaurant outside, it is at least 700~ 1000 yen. There are several kinds of Japanese noodles, such as Lamian Noodles, udon, soba and lasagna. These pasta ingredients are exquisite and cheap. Especially buckwheat noodles, are very popular foods. At present, Japanese catering has gradually diversified, and American fast food, hamburgers and pasta have partially replaced rice balls. Now, quick-frozen food is very popular among housewives, and Chinese food such as jiaozi, fried dumpling, steamed stuffed bun and noodles are also very popular in Japan. Western snacks introduced from Europe to Japan, such as cakes, cookies, chaff melons, spring rolls, pot stickers, etc., which were introduced from China or evolved from vegetarian dishes in Zen temples, are also regarded as dishes by the Japanese, and they are very popular. Practice cuisine Practice cuisine is also called "intensive cuisine", which means fasting and vegetarianism. In fact, the so-called intensive cooking is a vegetarian dish without meat. In addition, there are boxed cold meals and royal festivals, which are generally eaten on important festivals of the New Year.