1. Brazil-Barbecue: Brazilian barbecue is a national banquet in Brazil. It is said that it originated at the end of 18. In their spare time, Brazilian cowboys put kebabs on a long sword and roasted them on the fire. It has been passed down to this day as Brazilian barbecue. Brazilian barbecue pays attention to the original flavor, highlights the flavor of the meat itself, and will not let go of too much seasoning.

2. French-foie gras: Europeans call foie gras, caviar and truffles "the three greatest delicacies in the world". More than 2,111 years ago, the Romans began to eat foie gras and presented it to Julius Caesar, who liked it very much. The production cost of a good foie gras is very high, so the price of a French foie gras is also very expensive, which belongs to the top-grade food in France.

3. Britain-Fish and chips: In the past, due to the geographical location and natural conditions, agriculture in Britain was not very developed, and food was imported every year, so the food culture was not very developed, and the selection and practice of food were relatively simple. Fish and chips are one of the few foods that people all over the world like. The main ingredients are fried cod and French fries, served with sauce.

4, India-curry: Indian folklore curry was created by Buddha Sakyamuni, and cooked with a variety of spices, which can cover the smell of mutton. Moreover, the spicy curry can stimulate appetite and promote blood circulation, which is suitable for the humid and sultry environment in India.

5. Japan-Sushi: Japan, as an island country, is rich in seafood resources. It is said that when Japanese fishermen sell sashimi, because it is difficult to identify the species of sliced fish, they will tie the skin of the fish on the sashimi with bamboo sticks for everyone to identify. Over time, the name "sashimi" has been preserved, which refers to sashimi or other seafood eaten directly with mustard and Japanese soy sauce. Sushi is made by soaking vinegar in rice, adding sashimi, and kneading by the master. Apart from the selection of materials, the key to the quality of sushi lies in the master's technique.