The three major cuisines in the world refer to: China cuisines: including China, North Korea, Japan and some countries in Southeast Asia, represented by Chinese food, which is the most populous one in the world. French cuisine: including Europe, America, Oceania and many other countries, it occupies the largest area and takes western food as the theme. Turkish Cuisine: Also known as Muslim Cuisine, it includes some countries in Central Asia, West Asia, South Asia and Africa.

Chinese cuisine

China: For a long time, due to the influence of specific geographical environment, climate products, cultural traditions and folk customs, a well-known school of local flavor has been formed in a certain area, which is similar in flavor and popular among some people. These schools are called cuisines, including the "eight major cuisines" of China in Shandong, Sichuan, Guangdong, Anhui, Fujian, Jiangsu, Zhejiang and Hunan. The characteristics of Chinese food are summarized as follows: color, fragrance, taste, meaning and shape, and it is the most influential cuisine in the world! A famous Hunan cuisine "Zuo Zongtang Chicken" has caused a sensation throughout new york.

Japan: According to Japanese custom, it is also called "Japanese cuisine". Literally speaking, it means to mix the materials well. Japanese food is an important cooking school in the world today, with its unique cooking style and style. In many countries and regions, there are Japanese restaurants and Japanese cooking techniques, and their influence is second only to Chinese food and western food.

Korea: It is a single way of cooking with kimchi as the ingredient, with no change.

French cuisine

France: It is said that/kloc-After the Italian woman Catherine married King Henry II of France in the 6th century, she brought to France the cooking methods of beef liver, black fungus, tender steak and cheese which were popular in the Italian Renaissance. Louis XIV also initiated a cooking competition, namely the Corden Bleu Award which is popular now. Anthony Kelemei, the former chief chef of Emperor George IV and Russian Tsar Alexander I, wrote a diet dictionary, Dictionary of Cuisine, which became the basis of classical French cuisine.

Europe: It is a unique cuisine mainly composed of French cooking techniques and the national characteristics of other European countries. On the map of Europe, we can also learn about Italian food, Greek food, Spanish food and German food, which have influenced the eating habits of the whole Europe to some extent. Although they are not as famous as French food, they also influence each other.

America: When Columbus came to America with his crew, and when Europeans moved here in large numbers, they also brought their own national food culture. These people who spoke Germanic and Latin languages also brought European cooking techniques, and the integration with local Indians made American cuisine both sweet and rich in French cuisine.

Oceania: Australia, New Zealand and the Hawaiian Islands are the main countries. These descendants of Europeans have well integrated the cooking techniques of French cuisine with those of local aborigines. For example, contemporary Australian cuisine borrowed from the cooking methods of aborigines, which is called "jungle food", including the use of local animals and plants to cook special cuisine, which can meet the requirements of different tastes.

Qingzhen cuisine

Turkey: Turkish dishes generally include delicious sauce with cereal, various vegetables, meat, soup, olive oil with cold dishes, cakes and wild vegetables, as well as many healthy foods such as grape juice boiled into syrup, yogurt and steamed buckwheat.

Central Asia: It is mainly popular in five Central Asian countries. For example, Kazakhstan has mixed noodles, kebabs, horse sausages and horse milk, Uzbekistan has oily naan, kebabs and all kinds of fruits, Kyrgyzstan has smoked fish and grilled fish, and all kinds of milk tofu. Deeply influenced by Turkish cuisine, the difference is only that there are more meat and less vegetables.

Middle East: Arabic cuisine and Iranian cuisine are the main dishes. The staple food of Arabic cuisine is beef and mutton, and its cooking techniques are diverse. Its snacks are mainly salty, and spices such as cumin, curry and satay are used to form a unique flavor. Iranian food is characterized by freshness, mellowness, freshness and refreshment. In particular, some valuable spices and herbs are used at the expense of work, which makes people think suddenly, such as saffron, such as rose petals.

South Asia: The popular South Asian trend of catering today is not just Indian food or the familiar curry, it is only a small part of the South Asian trend. The biggest feature of South Asian catering is the application of various spices. Although there are no more than 20 basic types, their collocation ratio and usage can be very personal, so it is difficult to explain the specific taste to everyone.