Introduce several countries' cuisines in English, preferably more than four, and mainly talk about what materials and tableware are used for this dish.

Noodles are an essential ingredient and staple food in China cooking. Chinese noodles are usually made of wheat flour, rice flour or mung bean starch. Wheat noodles are more commonly produced and consumed in northern China, and rice noodles are more typical in southern China. Eggs, lye and grains can also be added to noodles made of wheat flour to make noodles have different colors or tastes. Sometimes a small amount of arrowroot or cassava starch is added to the flour mixture to change the texture and tenderness of noodles.

Chinese noodles made of wheat flour are usually made of salty dough, so there is no need to add salt to the liquid for cooking noodles. Chinese noodles are also cooked quickly, generally becoming chewy in less than 5 minutes. Some noodles are cooked in less than 1 minute. The finer the noodles, the shorter the cooking time. Chinese noodles made from rice or mung bean starch usually contain no salt.

Sushi Japanese sushi

Sushi originated from the practice of fermenting fish in rice for several months to preserve fish. This tradition can be traced back to ancient China. It originated in the Tang Dynasty in China. Although modern Japanese adopted sushi, it has almost no similarities with this original China food. In Japan, rice vinegar was added to the mixture, which aggravated the sour taste of dishes, made them live longer, allowed the fermentation process to be shortened, and was finally abandoned. The following centuries witnessed the development of oshi-zushi in Osaka. Seafood and rice were pressed into wooden molds, and this dish spread to Edo. At that time, it was considered as a cheap meal for ordinary people. This is the former founder of Edo who is popular in Japan and the world today.

spaghetti

There are several ways to knead dough, but they all adopt the same concept: a piece of dough is stretched and folded repeatedly to align the buttocks, and the dough is heated to stretch. Then the dough is stretched to about an arm's length. Then the dough puller makes a circle with the dough, connects the two ends into a dough, and then inserts his fingers into the circle to prevent the dough from sticking together. In this way, the pulling force doubles the length of the dough, and at the same time makes its thickness thinner. This process is repeated several times until the required thickness and quantity are reached.

Steak steak

There is a habit of eating beef. Pork comes from medieval Europe. Mutton is a kind of meat only for civilians, and beef is a kind of high-grade meat for aristocrats. It also enjoys a distinguished position to mix beef with them honorably. Pepper and spices are put together in special occasions and served during cooking to show the distinguished position of the owner. Today, the United States is the largest consumer of beef, and steak became America's favorite food earlier than1mid-9th century. But in Asia, there are two levels of beef, such as Japan's reaction, beef developed to the extreme, people's attitudes and habits towards beef are different, so the methods of beef are also different:

The way Americans eat steak is straightforward and bold, and informal. They slice filet mignon and barbecue it.

Four kinds of delicious food, Chinese noodles, Japanese sushi, spaghetti and American steak. ...

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