around 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 taste are the dance of culture on the tip of the tongue. Spanish raw ham: the most unique food in Spain is raw ham. There are many doorways for the seasoning of raw ham curing, the variety of pork and the year of air drying. The raw ham made by the black-footed pig named "Iberico" in Sevila is the top product. This kind of pig is small, fat-rich, and only eats acorns. Black-footed pig legs need to be air-dried for more than 16 months before they are put on the market. Due to the harsh selection of materials and complicated production process, the cheapest black-footed pig raw ham needs tens of thousands of Spanish dollars to buy a kilogram. Even so, this kind of raw ham is still very popular, but the local people will not easily change the traditional technology to increase production. French Camembert Cheese: There are more than 3 kinds of world-famous cheeses in France, among which Camembert Cheese, which is favored by Napoleon, is regarded as the best cheese. The production process of this kind of cheese is very complicated. Every morning, chymosin is first added to fresh milk, then it is put into a mold for molding according to a certain proportion, and the molded milk block is turned over at night. The next day, sprinkle salt on the cheese and spray penicillin spores, and wait for 6~8 weeks to form a layer of white fluff before it is successful. It takes about 1 liters of milk to make a round cheese. Japanese Sushi: Sushi can be seen in many supermarkets and convenience stores. This kind of food, which is loved by the Japanese to have a special "sushi stomach", has always maintained the traditional manual craft, although it is popular. Chefs in white overalls in sushi restaurants put fresh fish slices and other materials on rice, and then pinch, pat and hold them with skillful skills ... The production process itself is like a ballet of fingers, which makes diners' forefingers move greatly. Sushi materials are changing with each passing day, such as the so-called "California roll", where avocado is added; The business model has also been innovated, such as revolving sushi, cafeteria, etc ... But insisting on manual production has always been the insistence of serious sushi restaurants, whether in Japan, China or Europe and America.