The habit of eating Japanese food, Korean food and Cantonese food?

Comparatively speaking, I think Japanese food is richer and more delicious than Korean barbecue.

Korean food has nothing to praise except barbecue and teppanyaki. Specifically, roast beef tongue and snowflake meat, stone rice and fried noodles. . . These are my favorites. Of course, there are pickles-that's delicious ~ ~ ~ As for dog meat, I've heard a lot, but I haven't had a chance to taste it, so I can only fantasize about it.

Just say kimchi. Kimchi has a long history and its position in Korean cuisine is far from being replaced by other dishes. Every Korean likes it very much and is proud of it. The method of making kimchi is very simple. Because of the geographical relationship, kimchi tastes spicy, and fresh seafood such as fish and shrimp are added in the pickling process, so it is very delicious and nutritious, but many foreigners can't accept its unique taste.

Eat more Japanese food and learn more. That's why I said, it's never too old to eat when you practice the true Tao. ) I like all kinds of sashimi and kebabs, Lamian Noodles.

Let's start with Lamian Noodles. When it comes to Lamian Noodles, the first thing we can think of is "Lamian Noodles with a thousand flavors". Ajisen Lamian Noodles is also famous in Japan, which is equivalent to our time-honored brand here. It comes from a small place in Kyushu, Japan (the place name has been forgotten) and is famous for Lamian Noodles. The biggest feature of Japanese Lamian Noodles is soup. Kyushu white soup is said to be very famous. I love noodles and Lamian Noodles, so I got rid of the bad habit of eating noodles instead of soup. Ha ha!

Shouji Luyuan brought the concept of Japanese cuisine to the homes of ordinary people, but in Lu Yuan, you can only eat ordinary snacks and set lunch boxes (fixed meals), which are equivalent to the daily snacks and fast food provided by our fast food restaurants. To really understand Japanese cuisine, you can go to those specialty stores under the banner of cuisine, and of course the price is not cheap.

Although Japanese food is certainly not as extensive and profound as our Chinese food, it still suits the tastes of southerners. First of all, it is clean and refreshing, which is very close to the light taste of southerners. Japanese cuisine is dominated by aquatic products, beef and vegetables. The ingredients are exquisite, the taste is refreshing, and there is no greasy feeling after eating too much. The second is pleasing to the eye. Japanese food knows how to pack. No matter what tastes bad, it looks appetizing. In addition to the food itself, Japanese cuisine also pays attention to the beauty of containers, and matches them according to different foods and even seasons to express the theme of cuisine to the greatest extent. Finally, the nutrition is rich and balanced. Japanese cuisine has no dishes with high fat, high sugar and high salt, which meets the health requirements of modern people.

Let's talk about sashimi again Sashimi tastes different because of the different raw materials used. Generally, the salmon we eat can only be regarded as a very common product in Japanese cuisine. High-grade sashimi are mostly shellfish and precious fish, such as trunk, sea urchin and lobster. I don't remember the names of fish, but their characteristics are rare and delicious. In Japan, high-grade sashimi fish sells at sky-high prices, which ordinary people can't afford, but it is much cheaper in Shanghai, which has a lot to do with the price and the source of procurement. So some Japanese eat in Shanghai as if they don't need money. . . When asked, they will say that they have never eaten it in their own country because they can't afford it, haha! Sashimi is also very laborious. The cruelest thing I have ever seen is to chop a live left-handed fish directly, sashimi. Knife is quick, hard and accurate. Put the cut sashimi back on the fish intact and serve it as quickly as possible. So when you eat it, the fish is still alive, and the mouth is open one by one. When you take chopsticks to sashimi, the fish's tail will still move, so it will watch you eat its meat! Usually after eating, pick up the fish with only bones on the plate and put it in the pool on one side. It can swim. . . . God, that's terrible ~ ~ ~ ~! Don't talk about it. . . .

It is necessary to mention Japanese hot pot. Japanese hot pot is generally divided into two types, one is pochipochi, which is the hot pot we usually eat, and meat and vegetables are rinsed in a pot of soup; There is also a Chinese fir, which is a small pot. Add butter and spices to stir fry, then add meat and vegetables to stir fry, add soy sauce and a little water, and then take out and eat. The latter comes from the lifestyle of ancient Japanese farmers and is said to be closely related to field work and shovels. In my opinion, this is a kind of respect and reservation for tradition, because I don't feel delicious at all.

I don't need to say more about skewers, such as grilled spring fish, dried eels, grilled chicken skewers and bacon rolls. . . You should be familiar with it, and many restaurants that are not Japanese restaurants also have it.

Japanese appetizers are also very distinctive. Before the main course is served, the colorful ones are very pleasing to the eye, and the sweet, sour and salty ones are very appetizing. Unfortunately, I don't know what I'm eating every time I eat it.

Not to mention sushi, which is pounded around in Leng Fantuan and added with a sesame-sized raw material, is still so expensive.

Of course, this is just a personal opinion. Whether it's delicious or not depends entirely on personal taste.