The world's three major cuisines mainly refer to: Chinese Cuisine (Oriental Cuisine), including China, Korea, Japan, a number of countries in Southeast Asia and some countries in South Asia, represented by Chinese food, which is the world's most populous one. French Cuisine (Western Cuisine), also known as Western Cuisine, includes many countries in Europe, America, and Oceania, and covers the largest area, with Western Cuisine as the theme. Turkish cuisine, including Central Asia, West Asia, South Asia and some Muslim countries in Africa.

Chinese cuisine

China is a big country of food culture, for a long time in a certain area due to the geographical environment, climate and products, cultural traditions and national customs and other factors, the formation of a certain degree of kinship inheritance relationship, similar cuisine flavor, high visibility, and part of the masses of people love the local flavor of the famous genre known as the cuisine. There are many schools of cuisine in cooking, among which the most influential and representative ones are also recognized by the society: Lu, Sichuan, Suzhou, Guangdong, Fujian, Zhejiang, Hunan, Hui and other cuisines. Lu Cuisine, Sichuan Cuisine, Suzhou Cuisine, Guangdong Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine, Anhui Cuisine is called "eight major cuisines", plus Beijing Cuisine and Hubei Cuisine, that is, "ten major cuisines".

Other Oriental Cuisines

Japanese

Japanese cuisine is also known as "Japanese cuisine" according to Japanese custom. In the literal sense, it means to prepare the right ingredients. Japanese cuisine is currently an important school of cooking in the world, with its unique cooking methods and style, in many countries and regions have Japanese restaurants and Japanese cooking techniques, its influence is second only to Chinese and Western food.

Korea

Korean food Korea has a variety of diets, as Korea used to be in an agrarian society. Therefore from ancient times the staple food has been mainly rice. Recently, Korean diet is composed with various vegetables, meat, and fish***. There are various fermented preserved foods such as kimchi (fermented spicy cabbage), seafood paste (salted seafood), and soybean paste (fermented soybeans). It is known for its nutritional value and special flavor.

Southeast Asia

Southeast Asian cuisine is still mainly based on Chinese cuisine, due to the wider distribution of Chinese in the region, in addition to the Southeast Asian countries in many of the Chinese civilization circle is a member of the more or less by the influence of China, such as Vietnam, Singapore, Thailand, Indonesia, Malaya, etc., and therefore in the diet is also influenced by Chinese cuisine, a school of its own.

French cuisine: France

French cuisine is said to be the 16th century Italian woman Catherine married King Henry II of France, after the Italian Renaissance prevailed in porcini, black mushrooms, tender steak, cheese and other cooking methods to France, Louis XIV also initiated a cooking competition, that is, the now popular Corden Bleu Award. Anthony Kellemme, who was the chief cook to King George IV and Tsar Alexander I of Russia, wrote a dictionary of food. Caillemé wrote a dietary dictionary, Dictionary of Cuisine, which became the basis for classical French cuisine.

French cuisine: European

European cuisine is still mainly by the French cooking techniques coupled with the rest of Europe's own national characteristics of the cuisine of its own, in the European map, in addition to the French cuisine, we can also learn about the Italian, Greek, Spanish and German cuisine, these dishes also more or less influenced the eating habits of the whole of Europe, although not as famous as his source! French cuisine is so famous, but also influence each other.

French cuisine: the Americas

American cuisine when Columbus brought his crew to the Americas and a large number of Europeans moved into this area, they also brought their own national food culture, these people who speak Germanic and Latin languages to bring the European cooking techniques, and the integration of the local Indians so that the American cuisine has the sweetness of the French cuisine, but also the richness of the Indian cuisine. The French and Indian cuisine are both sweet and savory, and the Indian cuisine is rich and full-bodied.

French cuisine: Oceania

Oceanian cuisine is still mainly based in Australia, New Zealand and the Hawaiian Islands, the descendants of these Europeans, a good blend of French cooking techniques and local indigenous cooking techniques, for example: contemporary Australian cuisine borrowed from the cooking methods of the indigenous people, known as the "bush food", including the use of local flora and fauna. For example, contemporary Australian cuisine borrows from Aboriginal cooking methods, known as "bush food", including the use of local flora and fauna to create specialties that can satisfy a wide range of tastes.

[edit]Turkish cuisine

Turkish cuisine: Turkey

Turkish cuisine Asia and Asia Minor's rich variety of crops, the long historical process of interaction with a variety of cultures, the Seljuk and Ottoman-era court in the fancy cooking methods, have had an impact on the formation of Turkish culinary culture. Turkish cuisine generally consists of sauces delicious with cereals, various vegetables, meats, soups, gazpacho mixed with olive oil, pastries, and wild vegetables, as well as many healthy foods such as grape juice boiled down to a syrup, yogurt, steamed buckwheat, and so on.

Turkish cuisine: Central Asia

Central Asian cuisine is still popular in the five Central Asian countries, such as: Kazakhstan has noodles, kebabs, horse sausage, and horse's milk; Uzbekistan has naan, kebabs, and a variety of fruits; and Kyrgyzstan has smoked and grilled fish and a variety of milky tofu. The influence of Turkish cuisine is quite deep, the difference is just more meat and less vegetables.

Turkish cuisine: the Middle East

Middle East cuisine is mainly based on Arabian and Iranian cuisine, Arabian cuisine staple food to beef and lamb-based, its cooking methods are varied, and the flavor of its snacks are mainly salty, cumin, curry and satay and other condiments, forming a unique flavor. Iranian cuisine is characterized by fresh aroma and mellow live fresh and crisp. In particular, the use of some of the expensive spices and herbs, so that people suddenly thought, such as saffron, such as rose petals.

Turkish cuisine: South Asia

South Asian cuisine today's dining popular South Asian trend is not exactly just Indian food or familiar curry, that is only a very small part of the South Asian trend. The biggest feature of South Asian dining is in the application of a variety of spices, although it is not more than 20 kinds of basic types, but because of their proportion of collocation and the use of methods can be very personal, so the specific flavor is difficult to explain to everyone.