Cuisine from all over the world

No. 1 Mexican national dish: corn feast

(Mexican food-corn feast)

Mexicans eat corn as their staple food, and the state banquet is also a plate of corn dishes.

Tortillas are pancakes baked with corn flour in a pan, similar to spring cakes in China. It is crispy and delicious, especially the pancakes made of green corn. "Dako" is a fried taco wrapped in shredded chicken, salad, onion and pepper; The top "Dake" is full of locusts. The whole corn state banquet, including bread, biscuits, ice cream, sugar and wine, is based on corn, which is an eye-opener.

NO.2 Danish national dish: the devil's sun

(Danish national dish-the devil's sun)

Danes like to eat omelets and desserts, and their Danish souffles are very popular all over the world. Denmark has a cold climate, and the earth is a natural freezer. Meat is not rotten and can be eaten raw. Denmark's most famous national dish is to chop raw beef into mud, put a raw egg yolk, mix it with meat, dig it down with a spoon and eat it bit by bit. This dish is called "Devil's Sun" and it is expensive. People with weak spleen and stomach may feel sick for three days when they see it, but Danes eat this big meal like sweets.

NO.3 Xi Xi pin mei Han can three absolutely

At the invitation of Korea Tourism Organization (Korea Tourism Bureau), a group of journalists recently conducted a line interview in South Korea from north to south. Wherever they went, they not only fully felt the simple folk customs of the Korean people's hospitality, but also had a very deep feeling and understanding of the charm of Korean traditional food culture.

Kimchi, one of the three wonders, has formed a unique culture.

(Korean food-kimchi)

Kimchi is one of the most important dishes in Korea. The variety and delicious richness of kimchi are absolutely beyond the imagination of ordinary foreigners and people who have never been to Korea. According to research, kimchi in Korea has a history of more than 3,000 years. In China's Book of Songs, the word "rudder" was interpreted as sauerkraut in China's dictionary. Koreans believe that this is the first written document about kimchi in the world. Because of the cold and long winter in Korea, in ancient Korea, a large number of lactic acid bacteria were produced in the pickling process of kimchi, which was a way for Koreans to obtain necessary nutrition from food. At first, kimchi only used salt to pickle vegetables. From 16 to 17 century, the introduction of pepper completely changed the production of kimchi. Because Korea is rich in marine resources, peppers are used as spices to remove the fishy smell of kimchi made from fish, and countless kinds of kimchi have been born since then. The second of the three unique rice cakes is too delicate to eat.

(Korean food-glutinous rice cake)

Glutinous rice cake can be regarded as the pillar of holiday food in Korean traditional diet. Eating rice cakes in Korea is almost as long as eating grains. Koreans pray for peace by making cakes on birthdays, going home, children's centenary birthdays, weddings and sacrifices. Festival cakes are also made on festivals such as Spring Festival or Mid-Autumn Festival. Rhododendron cakes are made on the third day of the third lunar month, and muffins are made on the Mid-Autumn Festival. Many Korean food cultures are very similar to those in China, such as eating whole grain rice on the 15th day of the first month and drinking chrysanthemum wine on the Dragon Boat Festival.

Both glutinous rice and japonica rice are raw materials for making Korean rice cakes. The practice of rice cakes is similar to that of China, including steamed cakes and beaten cakes. Korean rice cakes are mostly made into biscuits and fancy snacks of various colors. Most cookies and snacks have fresh, salty and sweet fillings. Cookies should be covered with petals and fried in a pot. In the past, Korean nobles attached great importance to eating rice cakes on holidays. In the Korea Museum and the Korea Traditional Diet Research Institute, exquisite porcelain excavated by archaeology and special utensils left by the people for making rice cakes were exhibited. Reporters have seen and tasted all kinds of exquisite rice cakes in the Korean market, in the Korean Institute of Traditional Diet in Seoul, in Anyi City, Shuntian, Jeollanam-do, and even in the face of colorful and exquisite rice cakes such as plum blossom, grapefruit flower, peach heart, mulberry leaf, peach, pear, apple, persimmon and watermelon.

The third of the three wonders: Shui Yuan's roasted spareribs keep their lips and teeth fragrant.

(Korean food-Shui Yuan roasted ribs)

The "Three Sons Pork Shop", which has been operating in Suwon for more than 60 years, is the most famous. The number of diners here can reach 500 to 600 every day, and it has exceeded 2000 at the peak. The restaurant in the three-story building is elegantly decorated. The chef first performed his special ribs making in the garden in front of the hall. The proprietress with silver hair and dignified manners is giving a detailed technical explanation next to her. Shui Yuan spareribs are made from the loin of the first-class cattle. The loin of the cattle is cut into thin slices with a width of 50 cm and a thickness of 2-3 mm (only one bone remains at the tail of the slice, indicating that it is a sparerib), then sprinkled with salt, sesame oil and sesame seeds, folded and marinated for 2 days. When serving, roast the ribs until they are tender and fragrant, then dip them in mustard sauce or bacon sauce, or dip them in seasonings mixed with sesame oil, sugar, fruit juice and honey. Shui Yuan roasted ribs can be served with radish strips, lettuce, cauliflower, spicy crab, pickled garlic, various Korean kimchi and miso soup according to personal taste, and its delicacy can be imagined.

NO.4 Origin of Dutch "National Cuisine"

(Dutch cuisine)

In the Netherlands, a dish made of potatoes, onions and carrots is regarded as a "national dish". From 65438 to10.3, almost all Dutch people eat this dish every year. This is the same as eating moon cakes during the Dragon Boat Festival and Mid-Autumn Festival in China, and it also has an unusual origin.

On May 26th, 1547, Spanish troops surrounded the beautiful city of Leiden, the Netherlands. The residents in the city asked for help, and Prince Guillermo promised to help them, but asked them to persist for three months in order to give him the time needed to equip the fleet.

The residents of Leiden persisted for 90 days, but there was no sign of reinforcement. The city has run out of ammunition and food, but the prince's fleet has not arrived yet. The prince wrote a letter to the besieged residents, saying that he wanted to open the bank of the canal so that his fleet could sail to Leiden, but the overflowing water was only a few centimeters deep, so the plan failed. The residents of Leiden endured hunger and persisted in order not to be captured.

654381October 2, the rainstorm lasted all day, and the average ground water level reached about one meter, and the prince's fleet finally set sail; When the Spanish learned the news, they immediately retreated and abandoned Leiden. When the residents of the city saw the besieged people evacuated, they immediately rushed to the Spanish position. Their only idea is to find something to eat quickly. But the Spanish took all the delicious things, leaving only some coarse grains such as potatoes, onions and carrots. People quickly cooked them in the pot and ate them with relish.

It was the night of l5471October 3rd 10.

The fifth is a wonderful cranberry from North America.

(North America-Vaccinium)

Cranberry, blueberry and Concord grape are three unique fruits in the United States.

Cranberry is a small round fruit with bright red skin, which grows on dwarf vines. It grows in the cold North American wetlands, with a global production area of less than 40,000 acres, limited to Massachusetts, Wisconsin, New Jersey, Oregon and Washington in the northern United States, Quebec and British Columbia in Canada, and Chile in South America. Cranberry is only suitable for planting in sandy soil with high acidity, and it takes 3-5 years to grow into bright red fruit.

Cranberries are sown in spring and harvested in autumn every year. Harvesting methods are divided into "water harvesting" and "dry harvesting". High quality cranberries contain air, so they can float on the water. To harvest with water, the fruit farmers first fill the cranberry fields with water, then patrol the fields with water trucks to get water, and then use fences to cover the fallen cranberries. Waterwheel, red fruit, sparkling light and blue sky form a magnificent picture, which often amazes visitors who stop to enjoy it. As long as you can catch the harvest season, you can experience the dazzling red shock beside the cranberry field.

The name of cranberry comes from its original name "cranberry", because the flowers of cranberry are very similar to the head and mouth of crane.

For Indian tribes in North America, cranberries represent nutrition and health. They use dried venison to stir cranberry residue and oil to make cakes. They often apply cranberries to wounds to absorb curare.

In the colonial era, wild cranberries were already one of the earliest products exported to Britain in the "New World". Sailors always keep cranberries on board to prevent scurvy caused by vitamin C deficiency. During 1677, the colonial government of New England presented three famous native products of North America to King charles ii of England at that time, including 2 barrels of Indian corn, 3,000 cod and 3 barrels of cranberries. However, after a long voyage, both cod and corn rotted, and only cranberries were presented to the king in their original state, making them famous all over the world.

Nowadays, cranberries have become an indispensable food for American families and a daily food companion. Since 1962, turkey with cranberry sauce has been a suitable food for Thanksgiving in American families. Cranberry juice drink is a must-have drink in American refrigerators. Americans consume 400 million pounds of cranberries every year, 70% of which are produced by Australian companies.

Cranberry contains a special compound-concentrated tannic acid, which is not only considered to have the function of preventing urinary tract infection, but also can effectively inhibit the adhesion of Helicobacter pylori to the stomach. Helicobacter pylori is the main cause of gastric ulcer and even gastric cancer.

The sixth way of eating at the edge of the equator

The equator runs through central Africa, forming a unique climate and customs. In Africa, Kampala, the capital of Uganda, is the capital closest to the equator. From the capital, it will drive southwest along the asphalt road, and it will cross the equator at about 120 km. In order to attract the attention of passing vehicles and pedestrians, the relevant departments specially built "equatorial circles" on both sides of the road, drew a yellow equatorial thick line on the road surface, and dressed the equator as a small tourist hotspot. When the passing cars arrive here in each row, most of them will deliberately stop, take pictures in the equatorial circle and buy handicrafts in roadside shops at the equator as a souvenir. This is really enlightening.

The characteristics of products and customs near the equator are directly related to the equatorial climate. Near the equator, the temperature is high, the humidity is high, the sunshine is abundant, it is muggy and rainy all year round, and the annual average temperature is 25 to 30 degrees Celsius, with little change. When the northern part of China entered the severe winter, the equator was still sunny, and the strong sunshine was so strong that people couldn't open their eyes. When you wear sunglasses, you can see green grass and flowers in full bloom. Looking around again, due to the unique sunshine and rain, the surrounding vegetation is obviously more prosperous than other places, and the banana forest is particularly dense, so that bananas are generally obese and can be as big as two ordinary bananas. The fruit of a banana tree can weigh 30 to 40 kilograms. I saw that local farmers can only take three bikes at a time.

According to the local black friends accompanying him, this banana is no longer a fruit, but a kind of "grain". Locals call this kind of banana rice banana to show its difference from banana as a fruit. The taste of rice banana is far less sweet and delicious than that of banana as a fruit. Since it is food, it can't be eaten directly, and it must be processed, otherwise it is not only bitter but also difficult to digest. The processing method is to peel off the thick banana skin, then tightly wrap a mass of yellow banana meat with banana leaves, and then steam it in a pot for about an hour. When eating, add a little seasoning or side dishes. It tastes neither sweet nor greasy, and has a refreshing taste. Eating it for the first time can also be addictive. Today, I was lucky enough to taste the main meal of African residents. I don't know if it's the first time to eat it or if I like its special taste. I seem to have a soft spot for it. I dug several times from the huge banana bag until I burped. This is a delicious meal. This is the staple food of local residents, just like corn and wheat in northern China.

Perhaps because of the direct sunlight, people living near the equator have dark skin. They are very healthy, as healthy as cows. This is not a random use of adjectives. I carefully observed several cows grazing on the equatorial line. Cattle are not only beautifully shaped, but also have long and curved horns, beautiful arcs and exquisite shapes. Under the impact of the huge waves of the market economy, the equatorial people also

When I became smart, I read the Equator Sutra. With the establishment of the equatorial circle, stalls and simple shops around the circle have quietly arrived. These equatorial stalls and shops mainly sell equatorial native products, which are divided into handicrafts and fruits and vegetables.

According to the vendor, they sell genuine equatorial goods. Take the fruit and vegetable stalls as an example. There are all kinds of mangoes, watermelons and pumpkins. In front of a tomato stall, an oval fruit with thorns on it is very eye-catching, and I also feel very fresh. When asked about its name, the other party replied that it was a tomato. I inexplicably pointed to the red tomato on the lower floor of the stall and said, I didn't order a tomato. The other party smiled and said that he didn't mean that tomato. Then he introduced to me that there are two kinds of tomatoes: the red round ones are vegetable tomatoes, which we all know, and the green and yellow oval ones are fruit tomatoes. He further emphasized that yellow is the symbol of tomato's complete maturity, and green and yellow are the symbols of tomato's imminent maturity. Under normal circumstances, it is not necessary to wait until the epidermis turns yellow before harvesting. Because of the high temperature in the equatorial region, it is difficult to store, so it must be sold or destroyed immediately. When I picked up one, I thought the thorns on this tomato looked fierce, but they were actually very soft and gentle, so they didn't sting. In terms of appearance, it is slightly larger than vegetable tomatoes, but the price is almost the same. Since it is a fruit, the juice is naturally rich, and it tastes thick and sweet, without the inherent sour taste of vegetables and tomatoes. Like most fruits, this kind of fruit, tomato, is connected with skin and meat and can be eaten.

Bananas can be eaten as meals, and tomatoes are fruits. This is because bananas are divided into fruit bananas and rice bananas, while tomatoes are different from vegetables and fruits. From the knowledge provided by tomatoes and bananas, people can get a glimpse of one of the rich products in the equatorial region.

NO.7 Millennium history crock simmer soup

(Crock simmer soup)

Crock stew has a history of 1000 years in Jiangxi. In the past, there were many poor people in Jiangxi, so I couldn't bear to throw away the leftover juice, so I put it together in a crock and ate it next time when it was hot, but I got used to it when I accidentally found it was particularly delicious and nutritious. In the process of gradual evolution, they no longer use leftovers to cook, and then use the principles of traditional Chinese medicine to help each other, regulate yin and yang, and emphasize the complementary collocation of materials, so that the skills of stewing soup dishes become more and more exquisite, forming a unique and different style of food culture. On this basis, later generations created a new method of canning with cans. The raw material tank is placed in a one-meter-long Fiona Fang vat and simmered with charcoal fire at a constant temperature. The jar is sealed and does not overflow, and the taste is more delicious and mellow, and the nutrition is not lost.

What's special about this crock soup? The first is the pot for simmering soup. The huge 3.5-meter-high crock stands proudly, which makes people have to look up. At first glance, Leng Ding thought it was a wine storage tank of a winery. It is said that this cylinder is specially designed and customized, and it has also applied for a patent. Secondly, the material of this crock is taken from the soil of Jingdezhen in Taodou. The jar is natural and delicious, and the soup simmered with this jar can better keep the original flavor of the food. Third, the raw materials of crock simmer soup are authentic, mostly native chicken, snake, turtle, gastrodia elata, Hericium erinaceus and so on. Most of the materials are native products of Jiangxi province, while the water for stewing soup is natural mineral water, showing the original flavor.

What's the secret of making crock simmer soup? It should be said that the method of mixing crock with soup is quite unique:

In a huge crock, small crocks are stacked one by one, and the bottom is kept at a constant temperature with a hard charcoal fire, which usually lasts for more than seven hours. Because the cylinder in this cylinder is transferred by the heat of gas, the internal heat of direct stewing is avoided, and the stewed soup is not only delicious, but also nourishing and beneficial to people without getting angry.

All kinds of soups are put in clay pots and simmered at the back end. After serving, the jar mouth is still sealed with a thin layer of tin foil, and it is full of fragrance after opening. Therefore, the soup simmered in the crock is particularly delicious and mellow, because the crock has the characteristics of breathability, water absorption and heat resistance. The raw materials are heated for a long time in a low-temperature closed environment, and the nutrients are fully spilled. The soup is original, soft and delicious. Moreover, the more times the crock is used, the more delicious the soup will be. There is a folk saying: "An old crock hangs soup for a hundred years."

It is said that simmering soup is like an old gentleman who is an alchemist. It takes time to simmer soup for 7749 days, and the most important thing is to control the heat. The soup master must always stick to the vat and dare not be careless. Cooking soup usually lasts seven hours, so we should always pay attention to the temperature in the pot. It can be said that if it is a primary school place, it will be owed, and if it exceeds one degree, it will be finished. After a long period of slow stew, the umami flavor and nutrients of the raw materials are fully dissolved in the soup, which can refresh the brain, replenish qi and tonify the kidney. It is really an old fire soup.

Eighth place Yunnan eats strange fish scales and shells.

Nowadays, Dali's famous "three meals and one fish", namely "casserole fish", "frozen fish" and "tofu boiled fish" are very popular with diners. There is a boiled fish street in butterfly spring and South Hull Road, Xiaguan, Dali City. In addition, Shaba fish and Erhai "Fisherman's Bowl" are also well known. Among them, "fried fish scale shell" is very unique and has become "the wonder of Yunnan, and fish scale shell is a dish".

1In the spring of 993, when Yunnan Academy of Social Sciences and Dali Bai Autonomous Prefecture People's Government jointly held the "International Symposium on Mountain Culture in Southwest China" in Dali, the meeting arranged for the participants to go to Haidong Island Village in Dali City to inspect the site of Nannuma Summer Palace and the living customs of fishermen on the island. Zhang Wenxin, president of the Island City Senior Citizens Association, warmly introduced the situation to the delegates and prepared a sumptuous dinner for the meeting. In the courtyard of "three sides and one wall" in the township office, the floor is covered with loose hair, and all the red painted tables and black painted benches give people a fresh feeling. After dinner, Bai girls serve "eight dishes and one soup" on a tray at a time. The so-called "eight bowls of fish" are hot and sour fish, steamed fish, steamed fish with rice flour, fried fish slices, crispy fish, grilled fish, cold snails and seaweed soup. Although they have their own characteristics, they did not attract people's attention when they were eaten, but an additional dish called "fried fish scales and shells" caused a sensation. There are more than 20 pieces of fried fish scale shells the size of copper coins on the plate, and another plate is dipped in water. If everyone eats two or three tablets, it will disappear. At first, everyone just took a bite to try. I don't know that fish scales are crispy and palatable, which is wonderful. The more you eat, the more fragrant you get. The author has worked in Dali for more than 30 years and is full of enthusiasm for the study of food culture. Speaking of Bai people's diet, there are many treasures, but he is also very novel about this "fried fish scale shell". After the meeting, I went to President Zhang to consult the cooking method of "frying fish scales and shells". President Zhang said that the main ingredient of this dish "fish scale shell" is not a common fish scale shell. The "fried fish scale shell" on the dining table today is a "big fish" caught by fishermen in our village in the sea, weighing 100 kilograms, otherwise there would not be such a big fish scale shell. I asked him how he did it, and he said: We scraped off the scales and shells of the big herring, washed them and dried them for later use. Cooking takes a lot of brains. In order to make this dish well, have we succeeded in trial-producing it again and again? The production method of "fried fish scale shell" is briefly described as follows:

Ingredients: fish scales and shells of herring.

Seasoning: tomato, chives, garlic, pepper, pepper, monosodium glutamate, sesame oil and mint.

Method:

Wash and dry the scraped fish scales.

2. Wash the fish scales and shells with light salt water, put them in a steamer or rice cooker and steam them thoroughly.

Dry.

3. Put two kinds of oils (lard and sesame oil) in the pot, fry them on low fire, and after the fish scales are soaked, remove the remaining oil and put it on the plate.

4. Tomatoes, peeled and chopped, and the seasoning is "dipped in water". When eating, dip the fried fish scales in water.

Key operation points:

It's best to make the fish scales thicker, because they are easy to fry if they are small. When frying, the fire should not be big, and the oil should be wider.

No.9 Chaozhou casserole porridge

(Chaozhou casserole porridge)

It is said that Cantonese people like to drink porridge. I don't know why this habit is caused. Maybe Guangdong belongs to the subtropical region. In hot and dry weather, it is really pleasant to drink a bowl of soft and fragrant porridge. However, Cantonese porridge is really great, not only for its variety, but also for its temperature. The combination of rice for porridge and various ingredients is more thoughtful. Many friends from other provinces like Guangzhou porridge when they come to Guangzhou.

Recently, several doctors and friends got together for dinner. These people are all professors. I want to eat all kinds of food through lectures and consultation. Knowing that the author is a glutton, there must be good dishes to introduce. I didn't know that I was taken to the new consulate area at the foot of Guangzhou Bridge, and a restaurant named "Tianyu Shi Ming Garden" tasted Chaozhou casserole porridge. The pavement of this hotel is small and the decoration is average, but it has a simple charm. What is rare is that when you walk into the store, the aroma of casserole porridge and the faint aroma of Kung Fu tea blend together, creating a special atmosphere and greatly increasing your appetite. Although I like Chaozhou food, I don't like Chaozhou porridge very much. I think it is nothing more than a bowl of cold rice porridge. This restaurant can use Chaozhou casserole porridge as its signature. I think porridge must be great.

In fact, porridge, no matter what ingredients you choose, is the bottom of porridge. The owner of this restaurant has made great efforts in the conditioning of porridge bottom, selected the first-class silk seedlings and northeast rice, and is also very particular about the cooking. When cooked with large fire, medium fire and slow fire, Chaozhou porridge is not only thick and sticky, but also smooth in taste. At the same time, the rice fragrance of the first-class silk seedlings is forced out of the casserole? It will also make you feel full. The ingredients of porridge can be varied, but it can be called beautiful porridge and its taste is very important. Many famous chefs use monosodium glutamate as the main ingredient, so it is inferior.

Under the recommendation of big doctor, the author specially ordered two kinds of casserole porridge with different tastes, one is cream crab porridge and the other is duck porridge. What is rare is that the cream crab porridge is sweet but not vulgar, the water duck porridge is sweet but not greasy, and the porridge and water are wonderful. I didn't expect this humble Chaozhou restaurant to cook casserole porridge very high. As for the brine, it is also very tasty. Braised goose slices are not only authentic in taste, but also sweet and smooth.

There used to be an idea that eating Chaozhou food was expensive? But this meal, with seven or eight people and full of wine and porridge, didn't reach 200 yuan. Guangzhou is a very special place. Sometimes you can eat cheap and high-quality food in some very humble restaurants. If you want to adjust your taste, try the casserole porridge in that small shop, and you will know that what I said is true.

No. 10 Dutch herring

(Dutch tourist herring)

Speaking of Dutch food, I really can't understand it. This is because they are born lonely and refuse to spend too much money on food. Reading travel books, their national food actually includes Sasaki and Kadogado Indonesian food, all because Indonesia was once their colony, but the food culture has deeply influenced the Netherlands.

The most impressive oriental restaurant is dynasty, which combines Chinese food with Southeast Asian food. The restaurant is very elegant, and the walls are covered with beautiful paintings by Mr. Ding Xiongquan. The lobster spring rolls made with special sauce are so delicious that you can't even eat them in Hong Kong.

The most representative food should be raw herring and herring. You must try to go to Holland. Fresh herring is treated with salt and vinegar, put into a cage and transported to the fish stall in the cage. Most of the big-name stalls in other places are hot dogs and the like, and the most in the Netherlands is herring stalls. The fishmonger peeled and boned the herring, leaving the tail for the guests to catch. Everyone looks up and swallows the whole herring in one breath. People who eat more can swallow more than 20. Each one is as big as a palm and as long as half an arm. Under chewing, it is sweet and fresh. Can't compare with Japanese raw fish. The taste is completely different, but both are addictive.

People who are afraid of eating raw food may feel fishy and fall in love. Without fishy smell, it is not perfect. It's hard to explain why they like it unless they try it themselves. Perhaps, after eating fish, a cup of powerful Geneva soil cannon is the main reason. This wine is very suitable for herring. The fatter the herring, the better. It bit the fish maw and the sweet juice came out. It's the best of all delicacies. The herring's bones are not straight like non-characters, but inclined like herringbone, which is its characteristic.

There are also smoked eels on the fish stalls, which are also very fat. There are fried shrimps, crabs and so on. With onions or pickles, it is another taste. In order to eat herring, you can go to Holland again to learn to eat herring. Just like falling in love with durian, you can linger in the local area.

No. 1 1 Tajik Dietary Customs

Tajik, mainly living in Xinjiang. Mainly engaged in animal husbandry, raising cattle and sheep, concurrently engaged in agriculture, planting crops such as green trees, peas and wheat in the valley, and living a semi-settled and semi-nomadic life. There are three meals during the eclipse. The main foods are meat, noodles and milk. Pasta is the main food in agricultural areas and meat is the main food in pastoral areas. I like to make noodles and milk or rice and milk as staple food. Many daily foods are similar to those of Uighurs. Tajiks generally pay attention to staple food, not to non-staple food, and rarely eat vegetables. Breakfast is milk tea and naan, lunch is noodles and milk batter, and dinner is mostly noodles, broth and ghee products. When eating meat, I like to cook large pieces of meat with clear water and then dip them in salt. Accustomed to drinking milk tea. Food and drinks are run by housewives. When slaughtering sheep, show the sheep to be slaughtered to the guests, and the guests should have a look before slaughtering. When eating, the host should first present the guest with a sheep's head, and the guest should cut off a piece of meat, and then return the sheep's head to the host. Later, the host gave the guest a piece of sheep liver with sheep tail oil. Then the host will pick up a knife for cutting meat, give the handle to the guest and ask the guest to share the meat. After the host and guests give each other humility, the meat is generally divided by experienced guests, and the meat is evenly distributed, with one person serving. If there are men and women among the guests, they usually eat separately. Issue 12 Creative California Cuisine

California food is not so much a delicacy as a culture, a new world food style and trend.

California is located in the western part of the United States, bordering the Pacific Ocean and bordering Mexico in the south. It originally belonged to Mexico before 1848. After becoming a territory of the United States, it officially became a "state" on 1850. After 150 years of development, it is now the most prosperous state in the western United States, with a population of 32.2 million and two famous cities-San Francisco and Los Angeles. California has abundant sunshine, dry climate and fertile soil. These excellent conditions make California rich in agricultural products, such as oranges and grapes, and California wines are also widely praised.

California's world-famous beaches and endless sea activities attract millions of tourists, international students and legal or illegal immigrants from all over the world to California every year, such as Disneyland, San Diego Wildlife Park, Las Vegas Casino, which is three hours' drive away, and the whale coast where about 20,000 gray whales gather from the end of1February to April every year.

This special scene of ethnic diversity and great integration has actually brought infinite business opportunities to businessmen, and the indispensable catering industry has sprung up like mushrooms after rain.

Many shrewd restaurant operators have gradually developed from a single American cooking style to a great fusion of various tastes to meet the strange and different national eating tastes and habits here. Using inexhaustible local fruits and vegetables, marine and terrestrial ingredients, based on American cooking methods, and then combining different cooking techniques from all over the world to reduce the single regional color, such as Italian-American food, Thai-Mexican food, Mexican-Italian food or French-Japanese "sashi" is formed. For a long time, I have inadvertently established a unique California cooking style in the history of cooking.

Due to the rich local products, all the cooking ingredients naturally maintain the three conditions of freshness, naturalness and health, and these three factors have become the basic requirements of "California cuisine" in the future. Coupled with the introduction of the concept of European cuisine, the dishes have been colorful and exquisite. Change.