Across the world, traditional food is actually a concentrated expression of local history and culture. Thousands of years of skill inheritance, persistence and innovation of taste and texture are the dance of culture on the tip of the tongue. Spanish ham: The most unique delicacy in Spain is undoubtedly ham. There are many tricks to the seasoning of cured ham, the variety of pork, and the age at which it is dried. The prosciutto made from the black-footed pig "Iberico" in Sevilla is undoubtedly the best product. The pigs are small, fat and eat only acorns. After the black-footed pig legs are marinated, they need to be dried for more than 16 months before being put on the market. Due to the strict selection of materials and complicated production process, the cheapest black-footed pig ham costs tens of thousands of Spanish dollars to buy one kilogram. Even so, this kind of raw ham is still very popular, but the locals will not easily change the traditional process to increase production. French Camembert cheese: France has more than 300 world-famous cheese varieties, among which Camembert cheese, favored by Napoleon, is regarded as the best cheese. The production process of this kind of cheese is very complicated. Early every morning, rennet is added to the fresh milk, and then it is put into a mold according to a certain proportion to form it. At night, the formed milk block is turned over; the next day, the cheese is given Sprinkle salt and spray penicillin spores, and wait until a layer of white hairs forms in 6 to 8 weeks to be considered successful. It takes about 10 liters of milk to make a round cheese. Japanese sushi: You can see sushi in many supermarkets and convenience stores. This kind of food, which Japanese people love so much that they have a "sushi stomach", has always maintained traditional handcraftsmanship despite its popularity. The chef in the sushi restaurant, wearing white overalls, puts fresh fish slices and other ingredients on the rice, and then uses skillful techniques to pinch, pat, and hold... The making process itself is like a ballet of fingers, and the diners can see their index fingers. Big move. The ingredients of sushi are changing with each passing day, such as the so-called "California roll", which adds avocado; the business model has also been innovated, such as conveyor belt sushi, buffet restaurants, etc. However, insisting on handcrafting has always been the insistence of serious sushi restaurants, whether in Japan , China or Europe and America.