Koreans generally like to eat cold salad. Cold salad is made by cutting vegetables directly or blanching them with boiling water and adding seasonings. There are also raw fish, fish and shrimp sauce and other dishes. Raw fish is made by slicing raw meat, raw fish and so on. Add seasoning, shredded radish, pears, etc. , and pour with vinegar sauce or hot sauce.
Soup is also an essential part of eating. Usually cooked with vegetables, wild vegetables, meat, soy sauce, salt, miso and other raw materials.
Koreans love to eat Chili peppers, and almost all of them are put in home cooking. Koreans have the habit of eating four meals a day, which are arranged in the morning, noon and evening respectively. Koreans eat with spoons and chopsticks. Everyone has his own rice bowl and soup bowl, and other dishes are placed in the middle of the table for everyone to enjoy. Koreans are also very particular about the use of rice bowls, which are divided into men, women and children. Koreans pay attention to frugality, and try to eat all the food, whether they eat by themselves or entertain the poor.
Introduction of Japanese food culture
When it comes to diet, it's not only Japanese food with rice as the staple food and vegetables, fish and meat as the non-staple food, but also China food in western Europe, where you can enjoy all kinds of meals. Japan is a country with abundant high-quality water resources and perfect sanitary facilities, so you can drink tap water anywhere in Japan. Modern Japanese culture is even more colorful. While studying the traditional Japanese culture since ancient times, such as tea ceremony and flower path, girls can also dance disco. It is not unusual to see cities, ancient temples and tall buildings built next to each other. Therefore, modern Japanese culture is a combination of ancient culture, emerging culture, western culture and eastern culture.
Japanese people generally like to eat raw fish, so sushi wrapped in sashimi is the most popular food in Japan.
Japanese cuisine attaches great importance to maintaining the original flavor of food, and does not advocate adding too much seasoning, mainly light. Especially for the dishes, the requirements are very high. Not only are all kinds of very delicate containers used to hold food, but the shape, arrangement and color matching of food are carefully considered. Looking at Japanese cuisine as exquisite as landscape painting, tourists who have just arrived in Japan often can't bear to destroy that beauty.
eating habits
Japanese cold noodles are placed on bamboo boards, picked up with chopsticks and eaten in cold soup. Some restaurants don't have spoons, so Japanese people are used to picking them up and drinking soup.
night life
Japanese people are used to drinking in groups after work. In the entertainment center of metropolis, there are bars, discos and nightclubs everywhere.
Japanese wine
Beer: Japanese people like to drink beer best, whether it is draft beer or bottled beer. In summer, some department stores have outdoor beer halls, which attract a large number of tourists.
Sake: Sake can be drunk hot or cold. No matter what kind of sake, it is the best match for Japanese cuisine. Wine tastes fragrant and sweet, and it is easy to get drunk if you drink too much.
Whiskey: Japanese people like to drink whisky with ice and water (Mizuwari).
Jiu Shao: This wine is made from sweet potato, barley, sucrose and other raw materials. The filtered alcohol is a bit like vodka.
Thai food enjoys an international reputation. Whether the taste is spicy or light, harmony is the guiding principle of every dish. In essence, Thai cooking is organically combined with the influence of the East and the West with a history of hundreds of years, forming a unique Thai diet. The characteristic of Thai food is to satisfy everyone's appetite by chefs, diners, occasions and cooking places. Thai cooking originally reflected the characteristics of aquatic lifestyle. Aquatic animals, plants and herbs are the main components Avoid using large pieces of meat. Later, this influence led to the use of quite large pieces of meat in the Thai diet.
Introduction of Thai food culture
Because of their Buddhist background, Thais avoid using large pieces of animal meat. Large pieces of meat are chopped and mixed with herbs and spices. Traditional cooking methods in Thailand are steaming, roasting or barbecuing. Influenced by China, the methods of frying, frying and frying were introduced. Since17th century, cooking methods have been influenced by Portugal, Netherlands, France and Japan. /kloc-In the late 7th century, Portuguese missionaries got used to the taste of South American red pepper, so they introduced red pepper into Thai food.
Thais are very good at "Siam-Yi Shi" foreign cooking methods and substitute some ingredients. Butter used in Indian diet was replaced by coconut oil, and coconut juice replaced other dairy products. Reduce the use of too strong pure spices and increase fresh herbs, such as lemongrass and galangal. Finally, use less spices in Thai curry and increase the use of fresh herbs. Usually, people know that Thai curry is very spicy, but it lasts for a short time, while other curries are very spicy and last for a long time. Thai food is served not in a certain order, but at once, so that diners can enjoy the flavor of complementary combination.
A complete Thai dish should include a soup, a curry with seasoning, fish and vegetables. Salads with spices can replace curry dishes. Soup can also be spicy, but curry should be replaced with something that is not spicy. Every dish, whole rice, taste and ingredients should be coordinated.
Taicang wild hot spring
Thailand's spa industry is forming a unique, fresh and energetic Thai style, a truly fashionable and healthy diet.
Ancient healthy food usually refers to lettuce and carrots on the plate, and now they have entered the ranks of SPA healthy cuisine. However, today, the chefs of Thai SPA cuisine found many fresh vegetables, fruits and herbs in the garden, and processed them and appeared on the dining table.
Thai cuisine is one of the best cuisines in the world, and it is also the most innovative cuisine in Asia in terms of quality and production methods. Now, those healthy foods are replacing the traditional Thai cooking methods, and guests can expect some very special foods.
For those rare SPA foods, Andrew, the leader of health food, unveiled a myth: unlike vegetarianism, some raw materials are not used to cook "fish" and "meat". In any case, healthy food is usually combined with many vegetables to balance the demand for protein. The chef's innovation is to cook vegetables, fruits and herbs with delicious fish and meat into healthy food.
SPA cuisine is healthy and nutritious, which integrates the three basic elements of cooking: reducing fat, reducing salt and reducing blood sugar into simple health.
SPA cooking is to choose organic raw materials, such as cooking dishes with fruits and vegetables, instead of unhealthy foods that change the taste and color of raw materials with monosodium glutamate, soda and food coloring. Instead, healthy and nutritious materials, such as pure olive oil, apple juice, herbs and sea salt, can enhance the taste of dishes and have medicinal effects.
Food preparation is very important. It is absolutely forbidden to fry and use the microwave oven. Food should be baked, fried and steamed.
With the above main guidelines, it is not surprising that the SPA industry in Thailand has developed rapidly. Chefs have their own unique views on the understanding of SPA cuisine.
The composition of Thai food
It may be appetizers, side dishes, side dishes, and/or pre-dinner snacks, including spring rolls, barbecue strips, and vanilla popcorn cakes, which embodies the interesting and creative character of Thai people.
salad
What matters is the coordination of various flavors and the taste of herbs. The main tastes are sour, sweet and salty. According to the texture and occasion of meat, the degree of spicy is different.
Ordinary dishes
A sweet and sour dish, a soft egg and a stir-fried dish are a complete meal.
Dipping sauce
It's a little complicated to dip it in. With vegetables and meat, it can be used as the main course of a meal. When the dipping sauce is thin, it can be designed as a salad. The special simple dipping sauce is made of red pepper, garlic, shrimp, lime juice, fish sauce, sugar and shrimp sauce.
soup
On average, each person should have a soup and rice for a meal. Traditional Thai soup is unique because it has more flavor and ingredients than other foods.
Curry dishes
Most non-Thai curries consist of powdered or dried spices, but the main ingredient of Thai curries is fresh herbs. Simple curry paste includes dried Chili, onion and shrimp paste. More complicated curries include garlic, galangal, coriander root, lemon grass, lime peel and pepper seeds.
A dish
It is a complete meal in itself, including rice and noodles, such as Khaoh Pat and Thai fried rice.
dessert
The meal would not be complete without Thai dessert. Desserts after meals are very sweet, and they are especially popular after meals, with a strong flavor of spices and herbs.
How to eat and order Thai food
Thai food uses forks and spoons. Even if there is only one dish, such as fried rice with meat or roasted duck rice, cut it into small pieces or blocks, and avoid using a knife. Spoons are used to send food to the mouth.
It is best to eat Thai food in groups of two or more people, mainly because the more people eat, the more food they order. Generally speaking, two people order three dishes, three people order four dishes, and so on. Diners choose what they need from shared dishes, usually adding it to their own rice. Soup is enjoyed with rice. Don't order soup separately, but enjoy it with other dishes. And don't order spicy food alone. Spicy dishes should be "neutralized" with mild dishes to avoid discomfort caused by being too spicy.
The ideal Thai food is a harmonious combination of spicy, sweet and sour, with good color, flavor and taste. A typical Thai dish should include a soup (maybe bitter gourd stuffed with minced pork), a steamed dish (mussels in curry sauce), a stir-fried dish (fish and ginger), a hot salad (beef slices with lettuce, onion, red pepper, mint and lemon juice) and various dipping seasonings. There are desserts and/or fresh fruits after meals, such as mango, durian, pineapple, papaya, grapes or melon.
Singapore food culture
seafood
The hot waters near Singapore are rich in delicious seafood. Lobster, crab, shrimp, mussel, cuttlefish and all kinds of seafood are all good dishes on the table. The popularity of seafood also makes some restaurants specialize in all kinds of seafood. Generally speaking, seafood restaurants on the east coast are cheaper than many restaurants in the city. The most popular dish can be said to be Chili crab, which is a kind of fat crab with meat and shell, tomato juice and pepper, and its taste is endless.
Malaysian food culture
Malaysia's pluralistic society is equally obvious in terms of diet and so on. Here is a collection of China, Indian, Western and Malaysian cuisines, so that you can choose from a wide range of cuisines.
prescribe a diet
The main food of Malaysians is rice, but noodles are also common. There are many kinds of Chinese food, from street stalls to hotel Chinese restaurants, from snacks to expensive banquets. Snacks include stuffed tofu, shrimp noodles, fried noodles, fried noodles, clear soup powder, pancakes, Hainan chicken rice, clay pot rice, Wonton Noodles, Hong Kong dim sum, Bak Kut Cha, Penang spicy sand and so on.
Malays' food is mainly spicy, among which the famous ones are coconut milk rice, delicious satay (chicken, beef kebabs), Malay cake, bamboo tube rice, yellow ginger rice and so on.
Indian food is also spicy, the most common is its teh tarik and various pancakes. Other Indian foods include capati, tapai and tosei. Indian banana rice is also famous.
Besides, there are many western restaurants and fast food restaurants in Malaysia. Young people's favorite fast food restaurants include KFC hometown chicken, McDonald's fast food restaurant and Pizza Hut.
culture
Every nation in Malaysia has its own cultural traditions and customs. Malays have Malay Wushu, which they call "silat", which is a traditional art of Malay society.
Their dance also has a long history. Among them, tarianZapin introduced from Arabia is more famous. Its musical instruments include Arabic six-string pipa, tambourine and violin. Naji dance was handed down from Malacca dynasty. The most famous Najib dance is called jogetlambak. Other Malay dances include sumaza, butterfly, candle, palace and fan dances.
In terms of music, Malay music has been handed down from the era of Malacca Dynasty. It can be divided into two kinds, namely folk music and court music. Among them, the famous traditional music is:
Gassart's Lyrics
Deeply loved by the people of Johor, the musical instruments include accordion, Kangbang, violin, gambus and drums.
Malay folk song DondangSayang
This kind of music is very famous in Malacca, and the instruments used are violin and Rebana.
Hadela (Hadela)
This song is accompanied by drums, and the lyrics usually praise the greatness, advice and praise of heaven.
Dabbous
This piece of music is quite famous in Perak. This is a dance accompanied by singing and music. The instruments used are gongs, drums and drums.
In addition, Malay sculpture and handicrafts have a long tradition. They like to use forest hardwoods such as Sengar, Merlanti and Gnata to carve patterns and various plant patterns, and use them to install walls, corridors, doorposts, windows and furniture.
Among Malays, the Malays in Kelantan have the best handwork. The kites and buddies they made are beautiful and bright, and they are the first choice for many tourists' souvenirs. Malay poetry is called Pantun.
Chinese
Malaysian Chinese have basically inherited Chinese traditional culture in China, Hua Le in music and many traditional Chinese dances, including lion and dragon dances. Tai Ji Chuan, Qigong, Wing Chun Quan and Hong Quan were introduced into Wushu. On this basis, Malaysian Chinese have created new traditional arts, the most famous of which is the twenty-four drums.
China people still keep many holiday customs, such as making lanterns and carrying lanterns in the Mid-Autumn Festival, making zongzi in the Dragon Boat Festival to participate in the dragon boat race, performing plays to reward the gods when offering sacrifices to them, eating glutinous rice balls in the winter solstice, sweeping graves in Tomb-Sweeping Day and setting off firecrackers to welcome the god of wealth in the New Year.
In life and culture, China people are still deeply influenced by Confucianism, Buddhism and Taoism in dealing with people.
Myanmar food culture
Burmese people in Myanmar like to eat coconut milk rice and glutinous rice with turmeric powder, shredded coconut and shrimp. Every meal must eat a kind of fish and shrimp sauce called Biya; Curry is a popular dish. Kachins in Myanmar likes to eat animal meat. They are used to baking food with fire, sprinkling salt on it and tearing it with their hands. Karen people in Myanmar, regardless of gender, age and age, all smoke pipes. Wine column is a daily necessity, and people should entertain themselves with wine at any ceremony. Burmese people generally like to eat western food in the morning and Chinese food in the afternoon and evening. There are condiments like Chili oil and Chili sauce on the dining table. They are used to eating with spoons and soup plates, but not with bowls. The "tool" for eating is the right hand, so it is dexterous and convenient to grasp and take food. They are happy to have dinner together after dinner.
The eating habits of Burmese people have the following characteristics:
1 Note: Pay attention to the rich dishes and the small amount of dishes.
2 Taste: Generally, the taste is not salty, but sweet, sour and spicy.
③ Staple food: rice is the main food, and I am also interested in jiaozi, steamed dumplings, pies, scones and steamed dumplings.
Non-staple food: like to eat chicken, fish, shrimp, duck, eggs and various vegetables; Seasoning love ketchup, shrimp soy sauce, Chili oil, Chili sauce, curry powder.
⑤ Method: Preference is given to dishes made by roasting, frying, frying, roasting, sauce and mixing.
Chinese food: I like Sichuan food in China.
⑦ Recipe: I really appreciate the big platter, vegetarian chicken, Geely fish sticks, sliced duck with ginger buds, fried prawns, fried crispy chicken, bangbang chicken, milk rape, fried plate shrimp and other flavor dishes.
Water wine: I like to drink beer, soda water, orange water and so on. After dinner, I have the habit of drinking coffee or hot tea, but I like to drink tea with strange taste (that is, tea mixed with soybean powder, shrimp skin, shrimp paste, onion powder, fried pepper seeds, etc. Stir and brew into strange tea).
9 Fruits: I like bananas, coconuts, mangoes, papaya, oranges, pineapples and other fruits; Dried fruits like walnuts.
Due to the ethnic diversity in Yangon, Yangon's catering has all-encompassing characteristics, especially the Shan, Myanmar, China and Indian ethnic groups. The essence of local food includes fish, meat and vegetables cooked in curry and gourd soup. Burmese cuisine is characterized by more salty oil and less spicy.
Crispy fried vegetarian dishes: cut fenugreek melon and bean sprouts into pieces and fry them in oil pan until cooked. The former is very refreshing when fried; Bean sprouts win with crispy mouth, dipped in their own hot sauce, sweet and sour and fragrant.
Tea salad: Myanmar salads do not have salad dressing, but use fragrant tea to enhance fragrance. Shredded vegetables, dried shrimps, Myanmar pearl beans (peanuts) and broad beans are all good accompaniment wine or tea.
Fish powder soup: remove the meat from the fish, season with citronella and ginger to remove the commonly known "muddy smell", and then cook the soup with fried cowpeas. Rice noodles not only have the delicious taste of fish soup, but also have delicious banana tree cores as side dishes, which are fried. The bottom of the fish soup is too thick to melt.
Curry crab: mainly flavored with curry powder, mixed with foreign countries? In order to enhance the flavor, the spicy degree can be reduced with the increase of taste, and the meat crab is rich and fragrant.
Burmese prawns: prawns shipped from Myanmar are famous for their mushiness. They are cooked with ginger oil, garlic and curry powder. Coriander is very fragrant, long and tender, and it tastes like lobster meat.
Zhuang scenery, wild atmosphere, algae, not thinking about the lake spectrum, and Li Ling introduced Pu Yin, Bao Zhong.