The three major cuisines in the world refer to: China Cuisine: including China, North Korea, Japan and some countries in Southeast Asia, represented by Chinese food, which is the most populous in the world. French cuisine: including Europe, America, Oceania and other countries, it covers the largest area and takes western food as the theme. Turkish cuisine: also known as Muslim cuisine, including some countries in Central Asia, West Asia, South Asia and Africa.

Chinese cuisine

China: For a long time, due to the influence of specific geographical environment, climatic products, cultural traditions and folk customs, a well-known local flavor school has been formed in a certain area, with similar flavors and is popular among some people. These schools are called cuisines, including China's "eight major cuisines" in Shandong, Sichuan, Guangdong, Anhui, Fujian, Jiangsu, Zhejiang and Hunan. The characteristics of Chinese food can be summarized as follows: color, fragrance, taste, meaning and shape, and it is the most influential cuisine in the world! A famous Hunan cuisine "Zuo Tang Zong Chicken" once caused a sensation in new york.

Japan: According to Japanese custom, it is also called "Japanese cuisine". Literally, it is to mix the materials well. Japanese cuisine is an important cooking school in the world today, with its unique cooking style and style. In many countries and regions, there are Japanese restaurants and Japanese cooking techniques, and their influence is second only to Chinese food and western food.

Korea: This is a single cooking method with kimchi as raw material, and it has not changed.

French cuisine

France: According to legend, Catherine, an Italian woman in the16th century, married King Henry II of France and brought the popular cooking methods of Italian Renaissance such as beef liver, black fungus, tender steak and cheese to France. Louis XIV also launched a cooking competition, that is, the Cordenblue Prize, which is popular today. Antony Klemi, the former chief chef of Emperor George IV and Russian Tsar Alexander I, wrote a diet dictionary, Cooking Dictionary, which became the basis of classic French cuisine.

Europe: It is a unique food, mainly composed of French cooking techniques and national characteristics of other European countries. On the map of Europe, we can also learn about Italian food, Greek food, Spanish food and German food, which have influenced the eating habits of Europe to some extent. Although not as famous as French cuisine, they also influence each other.

America: When Columbus came to America with his crew, when Europeans moved here in large numbers, they also brought their own food culture. These Germanic and Latin speakers also brought European cooking skills, and the integration with local Indians made American food both sweet and rich in French cuisine.

Oceania: The main countries are Australia, New Zealand and Hawaii. These descendants of Europeans have well integrated the cooking techniques of French cuisine with those of local aborigines. For example, contemporary Australian cuisine is called "jungle food" because it draws lessons from the cooking methods of aborigines, including the use of local animals and plants to cook special foods, which can meet the requirements of different tastes.

Qingzhen gourmet

Turkey: Turkish cuisine generally includes delicious sauce with cereal, various vegetables, meat, soup, olive oil with cold dishes, cakes and wild vegetables, and many healthy foods such as grape juice boiled syrup, yogurt, steamed buckwheat and so on.

Central Asia: mainly popular in five Central Asian countries. For example, Kazakhstan has noodles, kebabs, horse sausages, horse milk, Uzbekistan has fried naan, kebabs, all kinds of fruits, Kyrgyzstan has smoked fish and grilled fish, and all kinds of milk tofu. Deeply influenced by Turkish cuisine, the difference is only that there are more meat and less vegetables.

Middle East: Mainly Arabic food and Iranian food. The staple food of Arabic cuisine is beef and mutton, and the cooking techniques are varied. Its snacks are mainly salty, with cumin, curry, satay and other spices, forming a unique flavor. Iranian food is characterized by freshness, mellow, freshness and refreshment. In particular, the use of some valuable spices and herbs is at the expense of work, which suddenly reminds people, such as saffron, such as rose petals.

South Asia: The popular catering trend in South Asia today is not only Indian food or curry, but also a small part of it. The biggest feature of South Asian catering is the application of various spices. Although there are no more than 20 basic types, their collocation ratio and usage can be very individual, and it is difficult to explain the specific taste to everyone.