Turkish cuisine
Turkish cooking originated in East Asia and developed in Anatolia. In a sense, it is a transition between Far East cooking and Mediterranean cooking. 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. Original flavor. Meat, vegetables and beans are the main parts of Turkish dishes, and beef is mainly beef, 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 many cultures and the influence of Otto Manchu Empire, have increased the diversity of Turkish cuisine and spread to many neighboring countries.
Breakfast staple food is generally cheese, olives, bread, eggs and jam, and drinks are mainly tea. In addition, there will be local cheese, sausages, tomatoes, cucumbers, peppers and other foods. Some villages still have the custom of drinking soup, eating honey, grape honey and condensed milk.
Lunch includes stew, soup, salad and so on. Dessert, meat and time-consuming food are not provided.
Dinner includes soup, main course, salad and dessert, because dinner is the only meal that the whole family can sit together and eat.
The last meal of the day is called "midnight snack", and appetizers, fruits and nuts are served. Although many people drink tea now, people in some areas still drink Boza (a kind of beverage and dried fruit pulp produced by slight fermentation of millet).
French cuisine
The spirit of French cuisine is to highlight the original flavor of food, so when a French chef cooks elbows, any seasonings, side dishes and even wine he adds have only one purpose: to set off the original flavor of the main ingredients.
French Lai is the most famous dish in western food. It pays attention to creating many famous cuisines with its own knowledge and flexible use of materials, which is the pride of French cuisine.
French cuisine prefers beef, mutton, poultry, seafood, vegetables, snails, truffles, foie gras and caviar. In terms of ingredients, a lot of wine, butter, whipped cream and various spices are used.
France is one of the countries rich in wine, champagne and brandy in the world, and the French are very particular about the collocation and use of wine in catering. If you should drink a light aperitif before meals; Drink white wine when eating salad, soup and seafood; Drink red wine while eating meat; Have some brandy or liqueur after dinner. It is said that the prevalence of arteriosclerosis and cardiovascular diseases in France is the lowest among European countries, thanks to wine.
The orthodox French meal has five or six courses, but there is a tendency to simplify it at present. Generally speaking, you can choose salad, dessert or soup, main course and dessert, and about three or four courses are enough. Salad is usually served after the main course is finished, in order to remove the flavor left by the main course in the mouth. On the other hand, because vinegar is usually added to salad, there is no wine suitable for its taste.
In recent years, French cuisine has been constantly improving, pushing traditional classic dishes to new cooking methods and learning from them. The modulation method pays attention to the coordination of flavor, nature, skill, decoration and color.
French meals usually include soup, lettuce, main course, main course, cheese, dessert and so on. ).
Western food pays attention to the freshness of ingredients, is loyal to the original flavor, advocates nature, and the cooking techniques retain complete nutrition and freshness. Taking vegetables as an example, it is very common to eat raw food directly mixed with salad or other sauces, while in seafood cooking, it is steamed or only vegetables are added to cook soup to enjoy the delicious seafood. Bacon, sausage, steak, lamb chops, chickens and ducks, smoked fish, etc. They are all classic European dishes. Besides different ingredients and techniques, appropriate sauces can also enhance the flavor and taste of food itself.
Europeans love sweets, mainly cakes, which are indispensable after meals, such as chocolate, cream cakes, apple pies, pancakes made of various cheeses, fruit pies and so on.
The world-famous French cuisine has conquered the stomachs of gourmets all over the world with its exquisite and luxurious taste. The French regard "eating" as a great pleasure in life. They think that food is not only a kind of enjoyment, but also an art. In the16th century, the French court had a set of exquisite food culture. After the French Revolution, with the life of court chefs in the market, court cuisine began to take root among the people.
French cuisine attaches great importance to the use of "ingredients". "Second-class materials can't make good dishes" is a famous saying of French cuisine, and the characteristics of local materials in French cuisine have created different tastes in the north and south, so "where to eat and what to eat in season" is very important.
The essence of French cuisine lies in the sauce (sauce). Because the French pay attention to ingredients, a good sauce can enhance the flavor and taste of the food itself when seasoning with sauce, so how to prepare the best sauce depends on the skills of the chef! In addition, French cuisine is also considered as the most expressive dish of the chef, and every dish is the artistic creation of the chef.
Truffle mushroom is also called "black mushroom". As long as you add a little truffle mushroom to the dish, the taste will be the finishing touch. The truffle mushroom has such an effect because it has a special flavor, which helps to improve the taste of food. Truffle mushroom is actually a fungal plant, which emits a special smell from the ground, which dogs or other animals can use to find its trace. Because truffle mushrooms are scarce, they are expensive. The French government has invested a lot of manpower and financial resources in research and breeding, but the effect is not good.
The foie gras called "white pearl" is called "sauce" because it tastes as soft as mud. Goose used for foie gras needs to be cultivated in a special way. After obtaining fresh foie gras, it takes seven days to completely scrape the blood vessels and then treat them. Completely hand-made, the degree of preciousness is average.
French cuisine originated from Italian cuisine, and Italian culture was inherited from the Roman Empire. Therefore, Italians have accumulated thousands of years of experience in food culture and cooking skills, and cooking skills reached a peak during the Renaissance. French cooking technology will be very advanced and will even replace the mainstream position of Italian food. This is because France has a unique geographical environment, a delicious mouth, a picky stomach, a pair of exquisite hands and a clever mind. It can create its own style from the essence of world-famous Italian cuisine.
Nowadays, French cuisine can be divided into two major trends. One is to take the advanced route of palace style. The first is the local food route bred by French customs and history.
French cuisine attaches great importance to the use of ingredients. "Second-class food can't make good food" is a famous saying of French cuisine. Due to the characteristics of local ingredients, French cuisine has different tastes in the north and south. Therefore, where to go and what food to eat is very important. Only by going to the right place can you taste real French food. The essence of French cuisine lies in the sauce. Because of the emphasis on ingredients, the French use sauces to flavor food without destroying its original flavor. A good sauce can enhance the flavor and taste of food itself, so how to prepare the best sauce depends entirely on the skills of the chef. In addition, French cuisine is also considered to be the most expressive cuisine of chefs, and every dish is an artistic creation for chefs.
Speaking of eating, the most famous in Provence is fish soup, which is a delicious fish soup in coastal areas. It is made by mixing fish and shrimp produced in the Mediterranean with sauces with special spices and slowly stewing them on a small fire.
Truffles, a specialty here, are extremely precious seasoning sacred products in French cuisine. In fact, there are more than 70 kinds of truffles, but only two can really be called "truffles", among which "Perigord Truffle" is the best. In France, this truffle comes from Provence.
Chinese food
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.
What are the three major cuisines in the world?
There are three major cuisines in the world: Turkish cuisine, Chinese cuisine and French cuisine.
1, Turkish cuisine: The reason why Turkish cuisine is famous all over the world is naturally reasonable. Turkey straddles Eurasia and has a very special geographical position. There have been many civilizations in this land in history. After the Turks came, they absorbed the local food culture. In particular, the Ottoman Turks once established an empire spanning three continents, Asia, Europe and Africa, which also made Turkey's food culture integrated into local characteristics. It can be said that history has enriched Turkish cuisine and made it one of the world-famous cuisines.
2. China cuisine: Today, one third of the world's population is eating Chinese food every day. Chinese food is easy to cook, economical and delicious. Chinese food originated in the Central Plains has the characteristics of long history, exquisite craftsmanship, rich categories, numerous schools and unique styles. It is the crystallization of thousands of years' development of China cuisine and enjoys a high reputation in the world. The dishes of the eight major cuisines alone are countless delicious dishes.
3. French cuisine: It is an art with exquisite taste, delicious sauces and gorgeous tableware. French cooking technology has always been famous all over the world. French food is not only delicious, but also has a wide variety of dishes and unique cooking methods. Snails in France should be a famous dish.
What are the three great foods in the world?
The three major cuisines in the world are:
Caviar 1
Black caviar has always been a unique treasure in Russia. In the past, Soviet travelers traveling abroad had to have several bottles of black caviar in their luggage besides vodka, which could earn them considerable local currency abroad.
It is different from many ancient precious foods, and it has survived the changes of the times. However, strictly speaking, only sturgeon eggs can be called caviar, and sturgeon eggs cannot be called caviar. Among them, caviar made from sturgeon eggs in Caspian Sea adjacent to Iran and Russia is the best.
2. Truffles
Truffles are mushrooms that grow under oak and pine trees. It is mainly produced in China, French, Spanish, Italian and other countries. Truffles require extremely high growth environment, and cannot be cultivated artificially, and the yield is scarce, which leads to their rarity and high cost. Therefore, Europeans rank truffles with caviar and foie gras as "the three great delicacies in the world".
In the world, the best truffles are Alba's white truffle and Provence's Perigueux's black truffle. Truffles are usually not easy to find, so people specially train dogs to find truffles.
3. Foie gras
Foie gras is one of the three greatest delicacies in the world and the most famous one in France. It is a bit cruel to make. In the past, geese that grew naturally were usually used. After about 65,438+04 weeks, they began to insert tubes directly into the stomachs of geese, and then poured corn and other foods directly into them, so that excess fat accumulated near the liver to grow fatty liver.
The traditional foie gras is to remove the membrane on the surface of the foie gras, then cut the foie gras and remove the blood vessels, then sprinkle salt, pepper, sugar and nutmeg powder, let it stand for about 30 minutes, then pour brandy, marinate for two hours, bake in the oven for one hour, then take it out, then flatten the foie gras, cool it, put it in the refrigerator, and finally slice it for eating.
Foie gras is the liver of a duck. Because of its rich nutrition and special efficacy, it has become an ideal food for nourishing blood and preserving health. Foie gras is also famous for its famous French cuisine.
What are the top three cuisines in the world?
1 Turkish cuisine
Turkish cooking originated in East Asia and developed in Anatolia. In a sense, it is a transition between Far East cooking and Mediterranean cooking. 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 dishes, and beef is mainly beef, 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 many cultures and the influence of Otto Manchu Empire, have 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 a French chef cooks elbows, any seasonings, side dishes and even wine he adds have only one purpose: to set off the original flavor of the main ingredients.
French Lai is the most famous dish in western food. It pays attention to creating many famous cuisines 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;
In Japan and South Korea, it is called China Cuisine or China Cuisine, and in Europe and America, it is called Tang Cuisine, which 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 cuisine 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.