1. Turkish cuisine

Turkish cuisine originated in East Asia and developed in Anatolia. In a sense, it is a transition between Far East and Mediterranean cuisine. It is characterized by highlighting the natural flavor of raw materials (mainly meat and dairy products), paying attention to the original flavor and highlighting it with butter, olive oil, salt, onion, garlic, spices and vinegar.

Meat, vegetables and beans are the main parts of Turkish cuisine, and beef is mainly cattle, sheep and chicken. Turkey's fertile soil, farming and animal husbandry, mild climate than continental Europe, and not as hot as other western Asian countries, coupled with the presence of many cultures and the influence of Otto's Manchu Empire, have increased the diversity of Turkish cuisine and spread to many neighboring countries.

2. French cuisine

The spirit of French cuisine is to highlight the original flavor of food, so when the French chef is cooking elbow, any seasoning, side dishes and even wine he adds has only one purpose: to set off the original flavor of the main ingredients.

French Lai is the most famous cuisine in western food. It pays attention to creating many well-known delicacies with its knowledge and flexible use of materials, which is what French cuisine is proud of.

3. China cuisine

One of the important components of China culture, also known as Chinese food culture, has profoundly influenced the food culture in East Asia and the whole world. The characteristics of Chinese food are summarized as: color, fragrance, taste, meaning and shape, which are called the five national dishes. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning.

Chinese food also pays attention to the selection of food ingredients: suitable season, suitable region, different varieties, different parts, fresh and tender requirements, emphasis on ingredients, nutritional collocation and so on.

Chinese food and Chinese food culture:

It is called Chinese food or China food in Japan and South Korea, and it is called Tang food in Europe and America. It is an integral part of China culture and has a profound influence on the food culture in East Asia. The menu comes from the dishes of various regions and nationalities in China. The characteristics of Chinese food are summarized as: color, fragrance, taste, meaning and shape. Known as the five national dishes. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning. ?

But anyway, "Chinese food" is just a general term, which varies greatly from place to place. Representative cuisines are Hunan cuisine, Anhui cuisine, Guangdong cuisine and Sichuan cuisine. ?

China cuisine is the epitome of China's food culture and the essence of Chinese food. Just like what we call Japanese cuisine and Korean cuisine, it is a general term for the whole food culture of Japan and Korea. China cuisine is an organic unity.