The most important thing about Japanese food is that it is very light.

When cooking, use as little or even no oil as possible.

The soup made from seafood such as dried fish and kelp is used to make dishes such as side dishes or miso soup.

The characteristics of Chinese cuisine are summarized as: color, aroma, taste, meaning and shape, which are called the five national dishes.

According to cooking characteristics, it can be divided into four aspects: material selection, knife skills, heat and seasoning.

The specialty of Japanese cuisine is raw food, but it sacrifices the aroma and taste of the food.

Chinese food presents the taste and nutrition of the food itself. Chinese food also pays attention to the selection of food ingredients: suitable for the season, suitable for the region, different varieties, different parts, freshness and tenderness, attention to ingredients, nutritional matching, etc.

Diet is a broad term and concept, including the culture and behaviors related to eating and drinking.

?Food is a modern culture, and Chinese cuisine is famous all over the world.

It is an indisputable fact that Chinese food is delicious and foreigners love to eat it.

China's food culture has a long history.

For thousands of years, people have formed eight major cuisines of Chinese cuisine through continuous summarization, namely Shandong, Sichuan, Guangdong, Fujian, Jiangsu, Zhejiang, Hunan and Anhui schools.