1, the ingredients are fine and wide. The ingredients of French cuisine are mainly pork, beef, mutton and fish. Vegetables, poultry, seafood and fruits are also widely used, especially snails, black mushrooms, mushrooms, asparagus, lilies and lobsters. The materials are very selective. French cuisine has good color, smell and variety.

2. The dishes are fresh and tender. French cuisine requires dishes with sufficient moisture, fresh and tender texture, and tends to be half-cooked or eaten raw. For example, steak and leg of lamb are mainly medium-cooked: steak generally requires visible bloodshot; Roast beef and roast leg of lamb only need to be 7 or 8 ripe; Oysters are mostly eaten raw. It is stipulated that there should be no less than two kinds of side dishes for each dish, and various cooking methods are required.