Turkish cooking originated in East Asia and developed in Anatolia. In a sense, it is the transition of cooking in the Far East and the Mediterranean. 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.

Meat, vegetables and beans are the main parts of Turkish cuisine, and beef is mainly cattle, sheep and chicken. Turkey's fertile soil, developed agriculture and animal husbandry, milder climate than continental Europe, and not as hot as other western Asian countries, coupled with the existence of various cultures and the influence of Otto Manchu Empire, increased the diversity of Turkish cuisine and spread to many neighboring countries.

2. French cuisine

The spirit of French cuisine is to highlight the original flavor of food, so when French chefs make elbows, any seasoning, side dishes or even wine he adds has only one purpose: to set off the original flavor of the main ingredients.

French Lai is the most famous cuisine in western food. It pays attention to creating many well-known delicacies with its own knowledge and flexible use of materials, which is the pride of French cuisine.

3. China cuisine

One of the important components of China culture, also known as China food culture, has profoundly influenced the food culture in East Asia and the whole world. The characteristics of Chinese food are summarized as follows: color, aroma, taste, meaning and shape, which are collectively called the five major cuisines. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning.

Chinese food also pays attention to the choice of ingredients: suitable season, suitable region, different varieties, different parts, fresh and tender requirements, exquisite ingredients, nutritional collocation and so on.

Chinese food and China food culture;

Known as Chinese cuisine or China cuisine in Japan and South Korea, and Tang cuisine in Europe and America, it is an integral part of China culture and has a far-reaching influence on the food culture in East Asia. The menu comes from dishes of various regions and nationalities in China. The characteristics of Chinese food can be summarized as follows: color, aroma, taste, meaning and shape. Known as the five major cuisines. According to the characteristics of cooking, it can be divided into four aspects: material selection, knife work, heat and seasoning.

But in any case, "Chinese food" is just a general term, which varies greatly from place to place. The representative cuisines are Hunan cuisine, Anhui cuisine, Guangdong cuisine and Sichuan cuisine.

China cooking is the epitome of China's food culture and the essence of China's food. Just like what we call Japanese cuisine and Korean cuisine, it is a general term for the whole food culture of Japan and Korea. China cooking is an organic whole.