Spain

Spain has many world-famous things: bullfighting, olive trees, Picasso, flamenco songs. Oh? Also, the smell of garlic wafts all over the country. There is no doubt that the most famous dish in Spain is "para", which is a delicious meal filled with crocus, rice, shrimp, clams, chicken, a spicy Spanish sausage and green beans. The word "para" comes from the Spanish word "frying pan". This dish is usually cooked in an iron pan and eaten like a family banquet, which is a bit like a mixed dish in Louisiana, USA.

Let's take a look at more delicious food on the Spanish table:

Galicia stew: a whole pot of potatoes, green cabbage, white beans and meat or ham, which is the most popular among Galicians on the Spanish coast. Spanish green soup: a thick soup stewed with a large pot of potatoes, white beans, vegetables and sausages. Meat pie: It is made of fermented dough wrapped with stuffing made of meat, spinach, sausage, squid, shrimp and vegetables. Pie: The most popular dessert, a kind of cream cake, is fragrant and pleasant. Spanish cold soup: a kind of summer cold soup made of vegetables, tomatoes, vinegar and a little pepper, also known as "liquid salad" by quilt. Sometimes some cucumber slices are added to the soup as decoration.

Galicia soup ingredients: 1 tbsp olive oil; 1 onions, chopped; 4 cups of water; 2 cups of diced white potatoes; 2-3 cloves of garlic, smashed; 2 medium large radishes, peeled and diced; 1/2 teaspoon of salt; 1/2 teaspoon of pepper; 1/2 teaspoon of chopped radish green or mustard green; 1 cans (15 ounces) of white bean, with water control; Chopped fresh parsley 1/4 cup

Method: Heat oil in a pan, add onion and garlic, stir-fry for 4 minutes, add water, potatoes, radishes and dry ingredients. Simmer for 21-25 minutes, turning occasionally. Add diced radish, beans and parsley, and cook for another 5 minutes. Turn off the fire and simmer for 11 minutes. To make the soup thicker, you can crush the potatoes with a spoon on the wall of the pot. Take it out of the pot and bowl it with crispy bread.

ingredients for grilled squid with salad: 1 pounds of fresh squid, cleaned; 1/2 cup olive oil; 6-8 cloves of garlic, smashed; 2-3 tablespoons of chopped fresh parsley; Lemon juice (squeezed from 1 lemons); 1/2 teaspoon of black pepper; 1/2 teaspoon of salt; 1 heads of lettuce with red leaves or green leaves, washed; 2 tomatoes, peeled and chopped; 1 red onions, cut into long strips; 1 cucumbers, sliced; 1/2 cup hot and sour sauce

Method: Mix oil, garlic, parsley, lemon juice and seasoning in a bowl. Add squid and put them in the refrigerator for 2-3 hours. Mix lettuce, tomato, onion, cucumber and hot and sour sauce. The oven is preheated, the charcoal fire is strong, and the grill is oiled. Take the squid out of the marinade, put it on the grill and bake it for 5-7 minutes on each side until it is cooked. Take off the grilled squid and put it on the salad.

Spanish dishes have a unique flavor, which combines the essence of Mediterranean and oriental cooking. You can totally identify Spanish dishes by their rich olive oil flavor and fragrant garlic flavor. The most representative Spanish famous spot "Pellet" embodies this feature: fry fish, shellfish and vegetables with olive oil, and then cook them with rice.

In Spain, lunch is the main meal of the day. Spaniards have a long lunch break, and people usually go home for lunch.

PAELLE, the most representative famous Spanish dish, is famous all over the world: fish, shellfish and vegetables are first fried with olive oil, and then cooked with rice until the rice is soft, and its flavor is excellent and mouth-watering. The main characters on the Spanish table are cod, shrimp, oysters and so on, as well as ham, snails, chickens, ducks and steaks. Some nutritious vegetables, fruits and coarse grains are also an important part of the diet structure of Xiban people; Of course, there are all kinds of exquisite and delicious cookies. When you go there, you must resist the temptation.

apart from the unusual taste, the well-arranged dining environment in Spanish restaurants is also an important reason for the popularity of Spanish food. These restaurants can always create a warm and easy-going atmosphere, with tablecloths full of family atmosphere, pleasing flowers and appropriate decorations. Even sitting in such restaurants is a kind of enjoyment.

Special dishes: Madrid Broth

Madrid Broth is the most representative dish in Madrid. It is a kind of soup which is made by mixing peas, potatoes, carrots, celery or cabbage, adding beef, pork or other miscellaneous meat and stewing for a long time until the vegetables and meat are inseparable and become sticky. It is said to be very delicious.

This dish is easy to cook. Just throw all the dishes into the pot. It is also one of the "lazy food".

Special dishes: vegetable cold soup

Vegetable cold soup is a very popular summer dish in Andalusia, which can relieve summer heat when eaten in hot summer.

The specific method is to put popular vegetables such as tomatoes, cucumbers, onions and garlic into a pulverizer and paste them. According to your own preferences, you can also add a handful of vegetable powder, then pour some olive oil and sprinkle some pepper. How about it? It looks appetizing.

Special dishes: Boiled beans with sausage

Boiled beans with sausage is a unique local dish in Barcelona, which is a delicious food made of a local small white bean and sausage (pictured). Boil the white beans first, add all kinds of seasonings, and then serve them with roasted sausages. This dish is not only delicious, but also nutritious.

There are other things worth trying in Spain: paella, fried eel with garlic and pepper, roast suckling pig, iron plate shrimp, JEREZ aperitif wine and MANZANILLA liqueur

Another thing:

Food and restaurants in Madrid

Specialty: Liberia ham

Liberia ham is a specialty that Spaniards are proud of, and its taste is salty and fresh, which makes people feel good after eating.

Authentic Libyan ham is not easy to make. Its raw material is a specially bred pig with black skin and red meat. It only eats one kind of local fruit. Piglets are slaughtered when they are only two years old, so as to ensure the tenderness of meat, add some secret seasonings, and then air-dry their legs, and delicious ham is made.

Specialty: Wine

Due to the suitable geographical and climatic conditions, Spain is rich in grapes. Wine is not only a specialty of France, but also produces excellent wines in Spain. The quality is comparable to that of French products, but the price is of course much cheaper. Catalonia is one of the main wine producing areas in Spain, among which the wines produced in Chanides, Koesters Delsa Grey, Area and Beretta are the most outstanding, and these wine producing areas are known as "wine cellars". Other regions such as Andalusia, Aragon and the East Coast also produce excellent wines with mellow quality and delicate taste. When you have a chance to go to Spain, remember to import the goods. This grape hotel, like a supermarket, has a complete range of styles and is sold at a price close to the wholesale price, and the clerk is rich in wine knowledge, so chatting with them is like a valuable lesson.

a "dew" and a "long"

I remember someone saying: In a sense, what you eat and how you eat will determine the character of a nation. Spanish eating can be summarized as "dew" and "length".

dew is a place and a table for eating and drinking in the open air. Star hotels, restaurants, bars, snack bars, and the familiar "Haagen-Dazs" ice cream all have outdoor world. Those with better conditions have open-air balconies, and most of them camp outside the shops facing the street and on the sidewalks on the roadside. In Palma, Mallorca, Mediterranean. Some hotels are built on the top of the cliff by the sea, sitting on a high platform, facing the sea with the wind and bathing in the stars for a day; Not far away, a cruise ship covered with brilliant lights is slowly coming to the island. Eating in the open air, between heaven and earth, and blending with nature can give birth to the elegance of literati and the happiness of ordinary people.

say two words. One of these two advantages is that it takes a long time to eat and drink. Eating and drinking for a long time is not eating any running water mat, but really eating running water time. One night, I went to the small call shop outside the hotel, sat in an open-air seat and chewed a sandwich. There is a gentleman opposite with a bottle of coke that has been drunk for 1/3; After more than an hour, we got up with a full stomach, but there was still 1/3 of that gentleman's coke left. When I came back to school, someone added: I saw a man with a pizza on his plate when I entered the store. After three hours, I left the store and saw that he was still a pizza. No one said he was exaggerating, but he was very obedient to the Spanish temperament.

the second advantage is the long business hours of the store. Spaniards go to work later than ours in the morning and afternoon. Most of them eat two meals a day. The catering industry is open at noon until four o'clock in the afternoon, and dinner is from six or seven in the evening to around two in the morning the next day.

Barcelona's cuisine

Seville's cuisine

Granada's cuisine

User's food notes: Spanish dinner is delicious and tiring

China's food culture has lasted for more than 1.7 million years, divided into four development stages: raw food, cooked food, natural cooking and scientific cooking, with more than 61,111 kinds of traditional dishes, more than 21,111 kinds of industrial food and colorful banquets.

characteristics of China's food culture

China is a country with civilization and a long history of food culture. I have been living in the world, eating and drinking for more than 21 years, and I have learned something. Now I will summarize the following characteristics of food culture, and I hope you can teach me:

First, the flavor is diverse. Because China has a vast territory, vast territory and abundant resources, there are differences in climate, products and customs, and many flavors have been formed in diet for a long time. There has always been a saying in China that "south rice is north", and the taste is 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.

second, the four seasons are different. Eating according to seasons all year round is another major feature of China cooking. Since ancient times, China has been seasoning and side dishes according to seasonal changes, with strong flavor in winter and light and cool in summer; Stew more in winter and freeze more in summer.

third, pay attention to aesthetic feeling. China's cooking is not only skillful, 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 aesthetic feeling of dishes. No matter whether it is a carrot or a cabbage heart, all kinds of shapes can be carved, which is unique and achieves the harmonious unity of color, fragrance, taste, shape and beauty, giving people a special enjoyment of high spiritual and material unity.

fourth, pay attention to interest. China's cooking has long paid attention to taste, which has strict requirements not only on the color, aroma and taste of snacks, but also on their naming, taste methods, rhythm during meals and entertainment. The name of China cuisine can be said to be superb, refined and popular. The names of dishes are not only named according to the realism of the main ingredients, auxiliary ingredients, seasonings and cooking methods, but also according to historical anecdotes, myths and legends, celebrities' tastes and dishes' images, such as' family portrait',' general crossing the bridge',' lion's head',' beggar chicken',' auspicious dragon and phoenix',' Hongmen banquet' and' Dongpo meat' ... < P > China's cooking technology is closely related to medical care. Thousands of years ago, there were sayings that "medicine and food are of the same origin" and "medicine and food work together". Using the medicinal value of food raw materials, various delicious dishes were made to achieve the purpose of preventing and treating certain diseases.

Ancient China people also emphasized that eating should be coordinated with the cosmic rhythm. They should eat different foods in spring, summer, autumn and winter, and even consider factors such as season and climate when processing and cooking food. These thoughts had been formed as early as the pre-Qin period, and they were clearly recorded in the Book of Rites, and they opposed the reversal of seasons. For example, there must be disasters in spring, summer, autumn and winter. Of course, we are also opposed to eating out-of-season food. Confucius said that "don't eat from time to time" has two meanings: one is to eat regularly, and the other is not to eat out-of-season food. Contrary to contemporary people's consciousness, some people eat out-of-season food to show off. In the Western Han Dynasty, the palace began to grow "onion and leek shavings" in greenhouses, and Shi Chong, a rich man in the Western Jin Dynasty, also had greenhouses. This ideology, which emphasizes adapting to the cosmic rhythm, is indeed unique to Chinese food culture. This kind of consciousness remains in modern times only about holiday food customs (there are some in traditional Chinese medicine, but they are not paid attention to).