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2. Exotic flavor

3. Banquet Since the prosperity of Qing Dynasty, the Manchu-Han banquet is the most famous banquet in China history, which is formed by the essence of a dish. Feast is a huge feast with strong national characteristics. It not only has the characteristics of court food, but also has the essence of local flavor. The dishes are exquisite and the etiquette is exquisite, forming a distinctive style. Banquets were originally organized by bureaucrats, and Han people had to sit for a full meal before serving. There are generally at least 108 kinds of banquets, which are eaten in three days. The feast has a wide range of materials, exquisite dishes and everything. Exquisite cooking and rich local characteristics. Manchu dishes highlight the special flavor of barbecue, hot pot and shabu-shabu, and are almost indispensable dishes; At the same time, it shows the characteristics of Han cooking, such as roasting, frying, frying, fermenting and burning. Both of them are really the treasures of China's food culture.

Beijing cuisine is a combination of Beijing cuisine, Shandong cuisine, ethnic cuisine and Muslim cuisine. Its formation history is not long, but it has a wide influence and enjoys a high reputation in the whole country and even in the world. The basic characteristics of Beijing cuisine are: exquisite selection of ingredients, exquisite knife work, diverse seasonings, rigorous cooking, seasonal and catering. There are various methods of "explosion" of Beijing cuisine, which can be divided into frying, sauce explosion, onion explosion, water explosion and soup explosion. Pay attention to the crisp, delicious and refreshing taste, and require superb control of color, aroma, taste and shape.

In the long-term food culture and cooking practice, Hunan people have created a wide variety of dishes. With the advancement of history and the continuous exchange of cooking techniques, three Hunan local flavor cuisines, Xiangjiang, Dongting Lake and Xiangxi, have gradually formed.

6. The basic characteristics of Sichuan cuisine represented by Sichuan and Chengdu are sour, sweet, hemp, spicy, fragrant and oily, with strong Sichuan local flavor. Sichuan cuisine is mainly cooked: frying, frying, roasting, roasting, stirring and so on. The dishes are rich in color and spicy, emphasizing three kinds of hot sauces (pepper, pepper and pepper).

7. In the Southern Song Dynasty, chefs attacked Ram. In the 20th century, with the rapid development of foreign trade in Ming and Qing Dynasties, they learned some western professional knowledge, and Cantonese cuisine also went to the world. There were thousands of Cantonese restaurants in new york alone. Cantonese cuisine is represented by Guangzhou, Chaozhou and Dongjiang.

8. Northeastern cuisine is characterized by stew, sauce and roasting, with thick appearance and heavy color. Sketch the northeast roughly, don't stick to details, and look a little rough, which is very appetizing. Spinal sauce, sauce trotters, chicken feet, chicken neck and chicken liver sauce, pickles, etc. If accompanied by mellow sorghum wine, there will be a sense of pride rising from the stomach, full of flavor beyond the Great Wall.

9. Italian food has a powerful flood. The original famous cooking is famous for frying, frying, frying, braised, etc., and likes to use noodles, rice and cooking instead of being a main food. Italians are used to eating 67% mature and normal, which is not available in other countries. Hobbies: I like to eat roast leg of lamb, steak and other dishes, and taste mellow. Every food is in the right season and the best time to make use of the taste of fresh food.

10. In Japanese cuisine, I like to eat raw food: lobster, tuna and salmon, all of which are dipped in green mustard and spices, and drink sake when eating. Besides raw fish and sushi, Japanese dishes include teppanyaki, tempura and beef dipped in raw eggs. Eating beef and mutton in hot pot is similar to that in China. But on the whole, compared with Chinese food, Japanese food is lighter in taste and less in quantity, and people who are used to drinking in large bowls are afraid of eating meat.

1 1. Thai cuisine has excellent benefits with bright colors and crisp freshness, red and green, keen eyes and keenness, whether it is fresh and colorful fruits and fresh vegetables, or fish, all seafood, especially squid, senses, all of which are not really treated by diners happily before big and intense swallowing. In terms of taste, hot and sour is the biggest feature of Thai food.

12. The characteristics of French cuisine are: extensive selection of materials (such as snails and foie gras are delicious French dishes), fine processing, exquisite cooking, strong and light taste, and various colors; French cuisine still pays more attention to eating half-cooked or raw food. For example, steak and leg of lamb are characterized by half-cooked freshness, seafood and oysters can be eaten raw, and roast duck can generally be eaten half-cooked. ; French cuisine pays attention to spices, spices and various varieties. Flavoring with wine, choosing what wine and what kind of food have strict requirements, such as wine for broth, brandy for seafood products, and various desserts for rum or brandy.