France is one of the three largest culinary kingdoms in the world.

The most important feature of French cuisine is that the preparation of compound seasonings (sauce) is extremely exquisite, and the ingredients are very fresh, and many dishes are even eaten raw.

Commonly used cooking methods include roasting, frying, boiling, frying, braising, stewing, etc. The dishes tend to be fat, rich, crispy and rotten, and the taste is mainly salty, sweet and winey.

Meat dishes are always accompanied by a variety of vegetables.

The use of seasonings and wines strictly follows the rules, and the wine must be used for each dish.

The most famous delicacy in France is foie gras, which together with black mushroom (truffle mushroom) and black caviar are called the three treasures of food.

The French are also very particular about drinking when eating, and they choose which wine to pair with which dish.

The most important thing is which dish to eat, which winery has to use which year and which name of wine. Otherwise, it cannot be called high-standard.

Generally, you should drink a glass of vermouth or whiskey as an aperitif before eating food, drink sour dry wine when eating fish, and drink red wine when eating meat.

French cuisine has dominated the international food scene for several centuries, especially in Europe. In the 16th century, Henry II and Henry IV married Rome one after another. Roman food preparations and food styles were introduced, especially the accompanying palace cooking names.

The exquisite skills of chefs have enabled France to pursue luxury in food, pay attention to ostentation, and rapidly improve cooking techniques.

The French Revolution brought about great changes in French social politics and economy, and chefs from wealthy and aristocratic families were employed in restaurants.

They competed with each other with their cooking skills, and famous chefs emerged in large numbers, making French cooking technology unparalleled in the world.

In the 1960s, some prestigious chefs in France set off the trend of new French cuisine and put forward the call for "free-cooking". They wanted to change the past focus on traditional French cooking and advocate cooking as the times changed.

It should also be improved, emphasizing that many foods do not need to be cooked for too long, and shortening the cooking time to retain the umami flavor of the food. Gradually reduce the number of overly rich dishes and increase the number of light dishes, thereby winning the favor of more people.