2. Exotic flavor
3. Since the Manchu-Han Banquet flourished in the Qing Dynasty, it is the most famous China banquet that forms the historical essence of Manchu-Han Banquet. Feast is a huge feast with strong national characteristics. It not only has the characteristics of court food, but also has the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a striking style. Banquets were originally organized by bureaucrats, and Han people sat together to have a full meal when eating together. Generally, at least 108 kinds of banquets will be served in three days. The banquet has a wide range of materials, fine materials, delicacies and everything. Exquisite cooking and rich local characteristics. Manchu dishes highlight the special flavor of barbecue, and hot pot and rinse vegetables are almost indispensable famous dishes; At the same time, it shows the characteristics of Chinese cooking, such as roasting, frying, frying, fermenting and burning. Both of them are treasures of Chinese food culture.
Beijing cuisine is a combination of Beijing cuisine, Shandong cuisine, ethnic cuisine and Muslim cuisine. Its formation history is not long, but it has a wide influence and enjoys a high reputation throughout the country and even around the world. The basic characteristics of Beijing cuisine are: exquisite selection of ingredients, exquisite knife work, diverse seasonings, rigorous cooking, seasonal and catering. There are various methods of "explosion" of Beijing cuisine, which can be divided into frying, sauce explosion, onion explosion, water explosion, soup explosion and so on. Pay attention to the crisp, fresh and delicious taste, and require exquisite control of color, aroma, taste and shape.
In the long-term food culture and cooking practice, Hunan people have created a wide variety of dishes. With the advancement of history and the continuous exchange of cooking techniques, three major local flavor cuisines, Xiangjiang, Dongting Lake and western Hunan Province, have gradually formed.
6. Sichuan cuisine, represented by Sichuan and Chengdu, is characterized by sour, sweet, hemp, spicy, fragrant and oily, and has a strong local flavor of Sichuan. The main cooking methods of Sichuan cuisine are: frying, frying, roasting, baking, frying and so on. The dishes are colorful and spicy, emphasizing three hot sauces (pepper, pepper and pepper).
7. In the Southern Song Dynasty, chefs attacked Ram. In the 20th century, with the rapid development of foreign trade, in the Ming and Qing Dynasties, they learned some western professional knowledge, and Cantonese cuisine also went to the world. There were only a few thousand Cantonese restaurants in new york. Cantonese cuisine is formed by three major cuisines represented by Guangzhou, Chaozhou and Donghe.
8. Northeastern cuisine is characterized by stew, sauce and roasting, with thick appearance and heavy color. Rough outline of the Northeast, not rigidly adhere to the details, looks a bit rough outline of the Northeast, is right for the appetite. Spinal sauce, sauce trotters, chicken feet, chicken neck and chicken liver sauce, pickles, etc. If it is served with mellow sorghum wine, it will have the kind of pride rising from the stomach and full of flavor beyond the Great Wall.
9. Italian food has a strong aroma and rot. It is famous for its original and famous cooking methods, such as frying, frying, frying and stewing. It likes to cook with noodles and rice instead of serving as a staple food. Italians are used to eating things that are 67% mature, which is not available in other countries. Taste hobby: I like to eat roast lamb leg, steak and other dishes with mellow taste. Every food is in the right season and the best time to make use of the taste of fresh food.
10. Japanese food that pays attention to nutrition ratio also likes to eat raw food: lobster, tuna and three salmon, all of which are dipped in green mustard and spices, and drink sake when eating. Besides raw fish and sushi, Japanese cuisine also includes teppanyaki, tempura and beef dipped in raw eggs. Eating beef and mutton hotpot is similar to the water pot in China. But on the whole, compared with Chinese food, Japanese food is lighter in taste and less in quantity, and people who are used to drinking big bowls and bowls will feel scared when eating meat.
1 1. Thai food has bright colors, crisp freshness, red and green, sharp eyes and keen outstanding benefits. Whether it is fresh and colorful fruits and fresh vegetables, or fish, all seafood, especially squid, and all the sensuality, no real therapeutic diners are happy to see the big and intense swallowing before. In terms of taste, hot and sour is the biggest feature of Thai food.
12. The characteristics of French cuisine are: extensive selection of materials (such as snails and foie gras are delicious French dishes), fine processing, strong taste with light taste in cooking, and diverse colors and varieties; French cuisine still pays more attention to eating half-cooked or raw food. For example, steak and leg of lamb are characterized by half-cooked freshness, seafood and oysters can be eaten raw, and roasted ducks can generally be eaten half-cooked. ; French cuisine pays attention to seasonings, spices and various kinds. Flavoring with wine, what kind of wine and what kind of food to choose have strict requirements, such as broth with wine, seafood with brandy, rum or brandy with various desserts and so on.