1. Spaghetti (food source: Italy)
Spaghetti, also known as spaghetti, is the most acceptable western food in China. Duran wheat, as the legal raw material of spaghetti, is the hardest wheat variety, which has the characteristics of high density, high protein, high gluten, etc., so the spaghetti made from it is yellow, resistant to cooking and good in taste. Authentic raw materials are an important condition for spaghetti to have a good taste. Moreover, it is also one of its greatest characteristics to cook for a long time without pasting. In addition to ordinary straight powder, there are hundreds of kinds of screw, elbow, butterfly and shell. Generally speaking, spaghetti sauce can be divided into red sauce, green sauce, white sauce and Squid-Ink Sauce. Red sauce is a sauce mainly made of tomatoes, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a special and rich taste. White sauce is a sauce mainly made of unsalted cream, which is mainly used for baked noodles, lasagna and seafood pasta; Black sauce is a sauce made of cuttlefish juice, which is mainly used in seafood pasta such as cuttlefish.
About the origin of spaghetti, some say it originated from ancient Rome, hungry people, and some say it was spread to Europe from China via Sicily by Kyle Polo. The world of spaghetti is like a kaleidoscope. It is said that there are at least 5 kinds of spaghetti, and with the combination of sauces, thousands of kinds of spaghetti dishes can be made! The earliest spaghetti was formed in the 13th and 14th centuries, which is the most similar to the spaghetti we eat now. After the Renaissance, the types and sauces of spaghetti were gradually enriched with art. There are more than 13 kinds of dry noodles with different shapes in Italy, such as common Alphabets, Macaroni (macaroni is called macaroni when it is shorter than 4CM, but it is another kind when it is bigger), angel hair (Angel Hair, Capellini, slender as hair, which Italians affectionately call "angel's hair"), and Datong Heart Noodles (Manicotti, also with sleeves).
Second, foie gras (food source: France)
The raw material of foie gras is not humane enough, and it is also called unhealthy food by nutritionists, but it does not detract from the fact that this food is still popular all over the world. However, I am afraid that most Chinese people who have a light taste are difficult to accept.
The origin of fatty liver, the main material of foie gras, is mainly in the southwest of France (around Bordeaux), and the breeders use special duck and goose varieties. Because the local area also produces another supreme seasoning of French cuisine: truffles, or lumps, this French "black treasure" is sometimes added to fatty liver (which is why a small square black spot sometimes appears in the middle of fatty liver).
In terms of taste, foie gras tastes fine, dense, rich and juicy, and it feels greasy and melts in the mouth, which is why it is praised by gourmets. The taste of duck liver is not as delicate as that of goose liver, but the rich flavor has some pastoral flavor, and the price is civilian, which makes duck liver also have considerable fans. When enjoying foie gras, it is a perfect match if there is an expensive and rotten sweet white wine in Sauternes, Bordeaux, France.
Third, wurst (food source: Germany)
When it comes to German food, you can't help mentioning wurst. Germans like meat, especially sausages. There are more than 1,5 kinds of sausages made by them, many of which are popular all over the world, such as "Black Forest Ham" named after a place name, which can be cut as thin as paper and tastes wonderful. Germany's national dish is to spread all kinds of sausages on sour cabbage, and sometimes a whole pig's hind leg is used instead of sausage and ham. The Germans can kill the cooked whole pig's leg without changing color.
In fact, German food is mainly sour and salty, with strong seasoning. The cooking methods are mainly roasting, stewing, skewering and stewing. There is a basket of bread on the tablecloth of Lange, and guests can enjoy it slowly while waiting. German bread is very biting, and only people with good teeth can taste it. German-style soup is generally thick and likes to break the raw materials in the soup, which is probably related to the freezing climate in the local area. It is said that Germany is frugal in life, with boiled sausages, a pot of thick potato and bean soup, and famous pickled sauerkraut and bread, a meal is sent away.
In addition, German cuisine includes famous German green bean soup, German sashimi, German roasted mixed meat, German sausage, sauerkraut, German apple crisp, fried cookies and so on.
iv. Sushi (food source: Japan)
We have talked about the three great food countries of Germany, Italy and France, and then we will talk about our neighbor Japan.
SUSI, or sushi, is one of the favorite traditional Japanese foods. The Japanese often say that "where there is fish, there is sushi". This kind of food is said to come from the subtropical region. People there found that if cooked rice is put in a clean fish chamber and buried in an jar, it can be preserved for a long time, and the food will produce a slightly sour flavor due to fermentation, which is sushi. Although sushi is a Japanese food, it originally came from China. Sushi is also called "Yi". This word first appeared in Er Ya Shi Qi, a dictionary in China in the 3rd and 4th centuries BC, in which it was recorded that "meat is the soup and fish is the Yi". "It means that the meat sauce is called soup (also called 檒, hǐ i, ㄏㄞˇ), while the minced fish is called ㄑˊ (qí, ㄑˊ).
There are countless kinds of sushi in Japanese cuisine nowadays. For example: maki-zushi, futo-maki, hoso-maki, oshi-zushi, inari-zushi and so on. When making, fresh seafood such as sea urchin yellow, abalone, peony shrimp, scallop, salmon roe, cod fish white, tuna, salmon, etc. are sliced and put on the white and fragrant rice ball, kneaded, then smeared with bright green mustard sauce, and finally put on the antique porcelain plate ... This TINT is really "delicious". When eating sushi, we should pay attention to the integrity of eating, that is, the whole piece of sushi should be eaten in one bite. Only in this way can the fragrance of rice and sashimi be completely blended, and the teeth and cheeks will be filled up without leaving a gap. The rich flavor has nowhere to escape and lingers in the mouth for a long time, full of twists and turns.
The typical sushi is the salmon sushi in Hokkaido and Aomori Prefecture, which is made by adding fresh raw salmon slices and radish with rice and koji stains. There are also fish sushi in Akita Prefecture, sardine sushi in Chiba Prefecture and so on.
5. beggar chicken (delicious source: Changshu, Jiangsu, China)
China's food culture can be described as extensive and profound, and it is impossible to list them one by one. Just say two dishes that I like better.
beggar chickens are also called rich chickens. Beggar chicken is cooked everywhere, but the raw materials are far apart and the taste is different. Among them, the beggar chicken in Changshu, Jiangsu Province is the most famous.
Changshu Jiaohua Chicken uses local specialty-Luyuan Sanhuang Chicken as raw material, which is plump and tender, and the best chicken is about 17g each. After the chicken is slaughtered, it is pickled and tasty, wrapped and oiled, and baked on fire. Its preparation method is similar to "cannon dolphin", one of the "eight treasures" in Zhou Dynasty. "cannon dolphin" is a dish made by wrapping suckling pigs with clay, grilling them and further processing them. When eating this dish, open the mud shell, the house is full of fragrance, the entrance is crisp and tender, and the flavor is unique. If it is served with scallion and sweet noodle sauce, it tastes better. It is a traditional dish in Changshu and one of the three chickens in Suzhou.
There are two famous allusions about beggar chicken. According to legend, a long time ago, there was a man named Huazi, who begged for food along the way and went to a village in Changshu County (now Changshu City). One day, he happened to get a chicken and wanted to slaughter it for cooking, but there was neither cooker nor seasoning. He came to the foot of Yushan Mountain, killed the chicken, removed its internal organs, coated it with yellow mud and firewood, simmered the coated chicken in the fire, peeled off the mud shell when it was cooked, and the chicken feathers were removed with the mud shell, revealing the chicken. About 1 years ago, according to this legend, the "Mountain View Garden" restaurant in Yushan Resort, northwest of Changshu County, refined and refined the chicken. In addition, it is said that Emperor Qianlong visited Jiangnan incognito and accidentally wandered into the wilderness. A man named Hanako felt sorry for him, so he gave him a beggar chicken, which he thought was delicious. Being sleepy and hungry, I naturally feel that this chicken is extremely delicious. After eating, I asked him his name, calling him Hua Tou. I was embarrassed to say that this chicken was called "beggar chicken", so I boasted that this chicken was called "rich chicken". Ganlong was full of praise for the chicken. The beggar learned afterwards that the tramp was the present emperor. This "beggar chicken" became a "rich chicken" because of the emperor's golden mouth. Spread to this day, it has also become a famous dish on the elegant floor.
VI. West Lake Vinegar Fish (delicious source: Hangzhou, China)
West Lake Vinegar Fish, as its name implies, is a famous dish in Jiangsu and Zhejiang provinces with grass carp from the West Lake, and also a famous dish with traditional flavor in Hangzhou.
this dish is characterized by no oil, only boiled water with seasoning, and the fish is cut off, paying attention to its freshness and original taste. The cooking temperature is very strict, and it can only be cooked properly in three or four minutes. The pectoral fin is erect, and the fish is tender and beautiful, with crab flavor and unique meat. Of course, the cooking methods of vinegar fish in West Lake are different, and the taste is slightly different, but they can't get rid of the word "fresh".
The age of vinegar fish in West Lake can be traced back to the Song Dynasty, which can be described as a long history. According to legend, in ancient times, there were two brothers named Song, who were full of articles and learned, and lived in seclusion in the West Lake to make a living by fishing. The local villain Zhao Daguan once visited the lake, and a woman who was washing gauze by the lake in Lu Yu wanted to occupy it when she saw her beautiful posture. Send someone to inquire, it turned out that this woman was Song Xiong's wife, so she used conspiracy to kill Song Xiong. The invasion of evil forces made Song's uncle and sister-in-law very angry, and they went to the government together to complain, hoping to uphold righteousness and punish the villain. They didn't know that the government at that time took it out on the same nostril as the evil forces. Instead of accepting their complaints, they were beaten out of the government. After returning home, Sister-in-law Song asked Song Di to pack up and flee quickly, so as not to be followed by villains for revenge. Before leaving, sister-in-law cooked a bowl of fish, added sugar and vinegar, and cooked Fatchett. Song Di asked his sister-in-law: Why is the fish cooked like this today? Sister-in-law said: Fish is sweet and sour. I want you to go out this time. Don't forget how your brother died. If your life is sweet, don't forget the bitterness of being bullied by ordinary people. Don't forget the bitterness of your sister-in-law. The younger brother was very excited when he heard this. He ate the fish and left, bearing in mind his sister-in-law's wishes. Later, Song Di gained fame and returned to Hangzhou to avenge his brother's death and punish the villain. But at this time, Song Sister-in-law had fled and left, and could not be found all the time. On one occasion, Song Di went out to a dinner party. During the dinner, he ate a dish, and the taste was the same as that of his sister-in-law when he left home. He hurriedly asked who burned it, only to know that it was his masterpiece. It turned out that after he left, sister-in-law hid her name and worked as a kitchen worker in order to avoid being entangled by villains. Song Di was very happy to find his sister-in-law, so he resigned from his official position, took his sister-in-law home, and began to live as a fisherman again. Later, I asked someone who had eaten this dish in ancient times, and I was very poetic. I wrote a poem on the wall of the restaurant: "The skirt is drunk, and the green sun is on the balcony. How many boats are swimming in front of the door, half from the three pools to the moon. "Why go back to Hans Zhang perch (the vinegar fish in the West Lake is better than the Songjiang perch with delicious taste)? Because the fish is delicious in the West Lake, you can tell that there was no sister-in-law in Song Dynasty. The last sentence of the poem refers to the creation legend of "West Lake Vinegar Fish".