First, China cuisine
Chinese food includes Shandong, Sichuan, Vietnam, Minnan, Jiangsu, Zhejiang, Hunan, Huizhou and so on, which are the eight legendary dishes.
After the founding of the People's Republic of China, especially since 1979, gratifying achievements have been made in the inheritance and innovation of dishes. Traditional flavor dishes from all over China have come back to the market one after another. Besides Beijing's imitation food, Xi 'an, Hangzhou, Kaifeng, Yangzhou and other places have also excavated and developed imitation Tang cuisine, imitation Song cuisine, Confucian cuisine and red chamber cuisine.
There are many kinds of dishes in China, which are not only classified by region and nationality, but also processed differently due to different consumers. There are two classifications as follows.
Consumption category. Due to different consumers, different levels of dishes have been formed, mainly including home-cooked dishes, restaurant dishes, canteen dishes, temple dishes, official dishes, palace dishes, medicinal dishes and so on. Processing category. Due to the variety of cooking techniques in China, the forms and functions of dishes are also different, which are mainly divided into cold dishes, hot dishes, large dishes, side dishes, beets and soup dishes.
Second, French cuisine
French cuisine is also called western food, and the simplest expression is called western food. It is generally believed that there are many countries that mainly focus on western food, most of which are in Europe, the United States and Oceania.
French cuisine prefers beef (b? Uf), veal (veau), mutton (agneau), poultry (volaille), seafood (fruits de mer), vegetables (légume), snails (escargot), truffe, foie gras and caviar, and a large number of ingredients are used.
When cooking, the heat plays a very important role. For example, beef and mutton are usually cooked until six or seven minutes are cooked. Seafood should be cooked properly, but not over-cooked, especially in the production of Sauce, which takes a lot of effort. It uses a wide range of materials, whether it is Stock, wine, fresh cream, butter or various spices, fruits, etc., and it is very flexible.
Third, Turkish cuisine
Turkish cuisine originated in Central Asia and developed in Asia Minor. In a sense, it is a cooking country in the Middle East and the Mediterranean. Meat, vegetables and beans are the main parts of Turkish cuisine, and meat is mainly cattle, sheep and chickens.
It is characterized by highlighting the natural flavor of raw materials (mainly meat and dairy products), paying attention to the original flavor and highlighting it with butter, olive oil, salt, onion, garlic, spices and vinegar.
Turkey's fertile soil, farming and animal husbandry, mild climate than continental Europe, and not as hot as other western Asian countries, coupled with the presence of many cultures and the influence of the Ottoman Empire's expedition to the north, have increased the diversification of Turkish cuisine and spread to many neighboring countries around it.