Generally speaking, westerners think that Japanese food is only beef hot pot or sushi with weird appearance. Many tourists know how to taste fresh fish and tender fried shrimp when they come to Japan. The main course in Japan is fish. "Sashimi" and "Sushi" were introduced to Japan from China in the Tang Dynasty, and were very popular in Japan after being improved by the Japanese. Raw food is also a very healthy way of eating, which can reduce the loss of nutrients in fish more than cooking. Most methods of cooking fish in Japan are low-temperature cooking and steaming. The selected fish are all healthy marine fish.

Japanese cold noodles are put on bamboo plates, picked up with chopsticks and eaten in cold soup.

Some restaurants don't come with spoons, and Japanese people are used to picking them up and drinking soup.

Beer: Japanese people like to drink beer best, whether it is draft beer or bottled beer. In summer, some department stores even have open-air beer halls to attract a large number of tourists.

Sake: Sake can be drunk hot and cold. Both kinds of sake are the best match for Japanese dishes. Wine tastes delicious and sweet, and it is easy to get drunk if you drink too much.

Whiskey: Japanese people like to drink whisky on the rocks (Mizuwari).

Table wine: Western restaurants have table wine imported from Japan. China restaurants also serve Shaoxing wine.

Soju: This wine is made of sweet potato, barley, sucrose and other materials. The filtered alcohol is a bit like vodka.

Taste is diverse. Because China is vast in territory and abundant in natural resources, with different climate, products and customs, it has formed many flavors in its diet for a long time. There has always been a saying in China that "south rice is north", and the tastes are divided into "sweet in the south, salty in the north, sour in the east and spicy in the west", mainly including Bashu, Qilu, Huaiyang, Guangdong and Fujian.

Four seasons are different. Eating according to seasons all year round is another major feature of China cooking. China has been seasoning and side dishes according to seasonal changes since ancient times, with rich flavor in winter and light and cool in summer; Stewed in winter and frozen in summer.

China's cooking is not only superb, but also has a tradition of paying attention to the aesthetic feeling of dishes, and paying attention to the harmony of color, fragrance, taste, shape and container of food. There are many ways to express the beauty of dishes. Both carrots and cabbage hearts can be carved into various shapes, which are unique, achieving the harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of high spiritual and material unity.

Pay attention to interest. China pays attention to taste in cooking for a long time, and has strict requirements not only on the color, aroma and taste of snacks, but also on the naming, tasting methods and the rhythm of dining and entertainment. The name of China cuisine can be said to be superb, appealing to both refined and popular tastes. The names of dishes are not only named according to the realism of main ingredients, auxiliary materials, seasonings and cooking methods, but also according to historical anecdotes, myths and legends, and celebrities' eating interests and dishes, such as family portrait, general crossing the bridge, lion's head, beggar chicken, dragon and phoenix, Hongmen banquet and Dongpo meat.

Combination of food and medicine. China's cooking technology is closely related to medical treatment. Thousands of years ago, there was a saying that "medicine and food are homologous" and "medicine and food are homologous". Using the medicinal value of food raw materials, various delicious dishes are made to prevent and treat some diseases. "