Spanish paella (Paella, transliterated as Bahia) is one of the three famous dishes of Western food, as famous as French snails and pasta.
Spanish paella originates from Valencia, the fish and rice capital of Spain. It is a rice food made from Spanish rice.
It is actually a large round amphorae with a flat bottom and a shallow mouth, usually no more than five centimeters deep.
Spanish paella looks great. The yellow rice grains are made from the precious spice saffron. The rice is dotted with countless shrimps, crabs, black clams, clams, oysters, and squid. It is steaming hot and mouth-watering.
Spain, a passionate country, also has unrestrained cuisine.
Spanish paella is probably the most representative food in Spain. Golden rice, green beans, white squid, red bell peppers and tomatoes make up the colorful paella.
But to everyone's surprise, paella didn't include seafood at first, and even now, "paella" with seafood is still not the mainstream of paella.
It is not surprising that Spanish paella is now renamed paella, Spanish cauldron, and Spanish risotto by many people.
French snails (French: Escargots, international pronunciation: [s.ka.]).
Alias: slug with negative shell, snail, buffalo, round snail, snail lion, snail, which belongs to the family Snail.
French escargot is an edible snail.
It is usually used as a starter in French cuisine.
French snails are produced in France, Italy, the former Soviet Union and other countries.
Temperature is basically the same as the adaptation limit of large snails.
This breed can weigh up to 400 grams.
The shell is spherical, with a shell height of 28~35mm and a width of 45~60mm.
The shell is thick, solid, opaque, and has 5.0 to 5.5 whorl layers. The spiral part grows slowly and is low conical in shape.
The body whorl layer is enlarged, the shell mouth does not tilt downward, and the shell surface is dark yellowish brown or yellowish brown, shiny, and has multiple dark brown bands.
The top of the shell is blunt, and the umbilicus of the adult is covered by the axial lip.
The shell mouth is oval in shape, with sharp edges and folded lips, and the inner substance is light yellow or light brown.
France, the world's largest snail importer, is facing a serious shortage of unique delicacies due to the development of industrialization and agriculture and the indiscriminate hunting of wild snails.
In order to have more snails to meet consumer demand, France has listed snails as protected animals.
Spaghetti, also known as spaghetti, is the pasta closest to Chinese eating habits among Western meals.
There are many types of spaghetti, each with its own name, varying in length. The hollow type is called macaroni by some Chinese speakers.
Regarding the origin of spaghetti, some say it originated from ancient Rome, while others say it was spread from China to the entire Europe via Sicily by Marco Polo.
As the legal raw material for pasta, durum wheat is the hardest wheat variety and has the characteristics of high density, high protein, and high gluten. The pasta made from it is yellow in color, resistant to cooking, and has a good taste.
The earliest pasta was formed around the 13th to 14th centuries AD, and is most similar to the pasta we eat in the 21st century.
After the Renaissance, the types of pasta and sauces gradually became richer with art.
The original pasta was kneaded, cut and sun-dried in this way. When eaten, it was cooked in a oven together with meat and vegetables. Therefore, in the streets and squares of many cities on the Italian Peninsula, noodles could be stretched and dried everywhere.
Noodle man.
French foie gras (French: Foie gras) is a delicacy made from the liver of ducks and geese.
Foie gras, although the name is "foie gras", in fact most of the French foie gras today is made from duck liver.
French foie gras, made from duck liver, has a rich flavor, while French foie gras, made from foie gras, has a delicate texture.
This food is known as the "King of Green Foods in the World". It lowers cholesterol, lowers blood lipids, softens blood vessels, and delays aging. Moreover, as a traditional French dish, it will definitely stimulate your taste buds.
You can’t really eat French food without trying foie gras.
If we make an analogy, foie gras is as valuable as shark's fin and sea cucumber in our Chinese food.
The charm of foie gras is that it is a delicacy, and it is just a "delicious" food.
The cruelty of the production process and nutritional "defects" will not affect its "deliciousness".
Likewise, its delicious taste will not reduce the cruelty of the production process, nor will it produce "very rich nutrients and special effects."
Foie gras is not actually a French patent.
The ancient Egyptians discovered it long ago.
German sausages, in Germany, every place has its own sausage varieties that it can be proud of. Among them, the sausages of G?ttingen and Regensburg have been famous since the Middle Ages.
There's nothing like Thuringia's bratwurst, a grilled sausage spiced with delicious marjoram.
The residents of Kassel love their home-made liverwurst the most, while people in Swabia are obsessed with black sausages with condiments such as thyme, cloves and beans.
There is also finger-sized grilled sausage, which comes from Berlin. The sausage is cut into thin slices, smeared with seasoned tomato sauce, and sprinkled with a thin layer of curry powder. It is fragrant and fresh.
It is well-known and has many varieties. The butcher shop has a dazzling array of whole sticks, bunches and slices.