Chinese and western food

Spaghetti, also known as spaghetti, is the most acceptable western food in China. Duran wheat, as the legal raw material of pasta, is the hardest wheat variety, which has the characteristics of high density, high protein and high gluten. So the pasta made from it is yellow, resistant to cooking and tastes good. Authentic raw materials are an important condition for pasta to taste good. Moreover, it is one of its greatest characteristics that it does not paste after being cooked for a long time. In addition to ordinary flour, there are hundreds of kinds of snails, elbows, butterflies and shells. Generally speaking, spaghetti sauce can be divided into red sauce, green sauce, white sauce and squid ink sauce. Red sauce is mainly tomato sauce, which is the most common at present; Green sauce is a sauce made of basil, pine nuts and olive oil, which has a very strong flavor. White sauce is a kind of sauce based on salt-free cream, which is mainly used for baking noodles, lasagna and seafood pasta. Black sauce is a sauce made of cuttlefish juice, which is mainly used for seafood pasta such as cuttlefish.

About the origin of spaghetti, some people say that it originated from ancient Rome, hungry people, and others say that Kelpolo spread from China to the whole of Europe via Sicily. The world of spaghetti is like a kaleidoscope. It is said that there are at least 500 kinds of spaghetti, and with the combination of sauces, thousands of spaghetti dishes can be made! The earliest spaghetti was formed from 13 to 14 century, which is most similar to the spaghetti we eat now. After the Renaissance, the types and sauces of spaghetti gradually enriched with the art. In Italy, there are 130 kinds of dried noodles with different shapes, such as letters, macaroni (macaroni shorter than 4CM is called macaroni, and the larger one is called another), angel hair (slender as hair, which Italians affectionately call "angel hair") and big concentric (macaroni).

Second, foie gras (food source: France)

The raw material of foie gras can be said to be inhuman, and it is also called unhealthy food by nutritionists, but this does not detract from the fact that this kind of food is still popular all over the world. However, I'm afraid it's hard for most people in China who have a light taste to accept.

Fatty liver, the main material of foie gras, is mainly produced in southwest France (around Bordeaux), and breeders use special duck and goose breeds. This French "black treasure" is sometimes added to fatty liver because there is another supreme seasoning of French cuisine: truffles, or lumps (which is why a square little black spot sometimes appears in the middle of fatty liver).

In terms of taste, foie gras tastes delicate, dense, rich and juicy, and it feels greasy when eaten, which is why it is praised by gourmets. The taste of duck liver is not as delicate as foie gras, but the rich taste has some pastoral flavor, and the price is civilian, which makes duck liver have quite a few fans. When enjoying foie gras, if there is an expensive and rotten sweet white wine from Sauternes in Bordeaux, France, it is a perfect match.

Third, sausages (food source: Germany)

When it comes to German food, you can't help mentioning sausages. Germans like to eat meat, especially sausages. They produce more than 65,438+0,500 kinds of sausages, 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 excellent. Germany's national dish is to spread all kinds of sausages on sour cabbage, sometimes replacing sausages and ham with a whole pig's hind leg. Germans can kill the whole cooked pig leg without changing color.

In fact, German food is mainly sour and salty, with strong seasoning. Cooking methods mainly include roasting, stewing, skewering and stewing. There is a basket of bread on Langer's tablecloth, and guests can enjoy it 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 local freezing climate. It is said that Germany lives frugally, cooking sausages, a pot of thick potato and bean soup, as well as famous pickled sauerkraut and bread, and sending them away at one meal.

In addition, German cuisine also includes famous German mung bean soup, German sashimi, German roasted miscellaneous meat, German sausage, sauerkraut, German apple crisp, fried biscuits and so on.

4. Sushi (food source: Japan)

I talked about Germany, Italy and France, three great food countries, and then talked about our neighbor Japan.

SUSI, or sushi, is one of the favorite traditional foods in Japan. 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 cooked rice can be preserved for a long time if it is put in a clean fish room and buried in an underground altar, and the food will have a slightly sour taste due to fermentation, which is the embryonic form of sushi. Although sushi is a Japanese food, it originally came from China. Sushi is also called "Yi". This word first appeared in China's dictionary Erya Shi Qi in the 3rd and 4th centuries BC, which recorded that "meat is soup and fish is righteousness". "This means that the meat paste is called soup (also called 檒, hǐ i, ?ㄞˇ), while the minced fish is called ㄑˊ (qí ㄑˊ).

Nowadays, there are countless kinds of sushi in Japanese cuisine. 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 white, tuna and salmon are selected. Slice it on a white and fragrant rice ball, knead it, then spread it with bright green mustard sauce, and finally put it on an antique porcelain plate ... This color 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 can be filled without leaving gaps. The rich flavor has nowhere to escape, lingering in the mouth for a long time, full of twists and turns.

Typical sushi is salmon sushi in Hokkaido and Aomori Prefecture. Salmon sushi is made of fresh raw salmon fillets and radishes with rice and koji stains. There are also fish sushi in Akita Prefecture, sardine sushi in Chiba Prefecture and so on.

Five, 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 chicken is also called rich chicken. 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 adopts local specialty-Luyuan Sanhuang Chicken as raw material. This chicken is tender, and the best one is about 1700g. After the chicken is slaughtered, it is salted, wrapped in oil and roasted on the fire. Its production method is similar to the "cannon dolphin", one of the "eight treasures" in the Zhou Dynasty. "cannon dolphin" is a dish made by wrapping suckling pigs with clay, grilling and further processing. 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. It tastes better with chopped green onion and sweet noodle sauce. It is a traditional dish in Changshu, one of the three chickens in Suzhou.

There are two famous allusions about beggar chicken. According to legend, a long time ago, a man named Huazi went to a village in Changshu County (now Changshu City) and begged for food along the way. One day, he happened to get a chicken and wanted to kill it for cooking, but there was neither cooker nor seasoning. He came to the foot of Yushan Mountain, killed the chicken, took out 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 removed the chicken feathers and mud shell together to reveal the chicken. About 100 years ago, according to this legend, the "Mountain View Garden" restaurant in Yushan Resort in the northwest of Changshu County, refined the chicken by removing the rough and selecting the fine. In addition, it is said that Emperor Qianlong visited Jiangnan incognito and accidentally wandered into the wilderness. A beggar felt sorry for him, so he gave him a beggar chicken, which he thought was delicious. Sleepy and hungry, I naturally think this chicken is particularly delicious. After eating, I asked his name and called him Flower Head. I was embarrassed to say that this chicken was called "beggar chicken", so I praised it as "rich chicken". Gan Long 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 in Yalou.

Six, West Lake vinegar fish (delicious source: Hangzhou, China)

West Lake vinegar fish, as its name implies, is a famous dish with grass carp as raw material in Jiangsu and Zhejiang provinces, 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 flavor. The cooking temperature is very strict, and it takes three or four minutes to cook just right. The pectoral fin is upright, and the fish is tender and beautiful, with crab flavor and unique meat quality. Of course, the cooking methods of West Lake vinegar fish 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 with a long history. According to legend, in ancient times, there were two brothers named Song, who were full of articles and knowledgeable, lived in seclusion in the West Lake and made a living by fishing. Zhao Daguan, a local villain, once visited the lake. In Lu Yu, there was a woman who was washing gauze by the lake. When she saw her beauty, she wanted to occupy it. Send someone to inquire, it turns out that this woman is Song Xiong's wife, so she killed Song Xiong with a conspiracy. The invasion of evil forces made Song's uncle and sister-in-law very angry and went to the government to complain, hoping to uphold justice and punish villains. They don'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 expelled from the government. After returning home, Sister-in-law Song told me to pack my things and run away so as not to be followed and retaliated by villains. Before leaving, Sister-in-law cooked a bowl of fish, added sugar and vinegar, and cooked Fachet. Song Di asked his sister-in-law: Why do fish do this today? Sister-in-law said: Fish is sweet and sour. I hope you 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 your sister-in-law's bitterness. My brother was very excited. He ate the fish and left, bearing in mind his sister-in-law's wishes. Later, Song Di became famous and returned to Hangzhou to avenge his brother and punish the bad guys. But at this time, Song Sister-in-law had escaped and could not be found. Once, Song Di went out to attend a dinner party. During the dinner, he ate a dish that tasted the same as his sister-in-law when he left home. He hurriedly asked who burned it before he knew it was his masterpiece. It turned out that after he left, her sister-in-law became a kitchen worker in order to avoid being entangled by villains and remain anonymous. Song Di was very happy to find his sister-in-law, so he resigned from his office, took his sister-in-law home and began to live as a fisherman again. Later, I asked people who had eaten this dish in ancient times, which was very poetic. I wrote a poem on the wall of the dining room: "The skirt is drunk and Qingyang is on the balcony. How many boats swim in front of the door, and half of them are printed on the moon from Santan. " Why do you want to go back to Hans Zhang bass (the vinegar fish in West Lake tastes better than Songjiang bass)? Because the fish in the West Lake is delicious, it can be seen that there was no sister-in-law in the Song Dynasty. The last sentence of the poem refers to the creation legend of "West Lake Vinegar Fish".