No. 9: Wuhan Hot and Dry Noodles, mainly in the Hubei Province of China, especially in the local area of Wuhan City. Friends who love sesame paste have a special liking for Wuhan Hot and Dry Noodles. Wuhan locals are not strong enough to eat hot and dry noodles for a day. Wuhan people even eat hot and dry noodles as breakfast. Of course, foreign visitors who come to the local area, all want to taste this world-renowned Wuhan Hot and Dry Noodles. Most tourists will feel that it is more delicious than fish and meat, and they would like to eat this food three times a day.
No. 8: Old Beijing Fried Noodles. Old Beijing Fried Noodles are almost as famous as Beijing Roast Duck. President Biden of the United States loves to eat them. He once came to a noodle shop to taste the famous fried noodles of old Beijing. Since then, old Beijing fried noodles have been very popular in overseas regions.
No. 7: Sichuan Dandan Noodles. Sichuan is known as the City of Gastronomy. In addition to the delicious Yibin Burning Noodles, there are also the famous Dandan Noodles. It is said that more than 200 years ago, a Sichuan porter carried a shoulder pole on his body, with noodles and hot soup on both ends. People who were down in the dumps felt that the noodles were very fragrant after tasting them. Since then, Dandan Noodles have been very popular today. Friends who come to Sichuan for tourism should not miss this delicious food.
No. 6: Shanxi Sliced Noodles, a special delicacy in Shanxi Province. Some people in Shanxi operate restaurants that cut noodles overseas. Why is it called “Sliced Noodles”? It is noodles cut with knives. It is to carry the dough on your shoulder, and then use a knife to cut the dough into noodles and put it into a pot to cook. In a few minutes, a bowl of authentic Shanxi noodles will be ready. A few pieces of vegetable leaves and meat will immediately activate the color, smell, and taste. It is not to mention how beautiful it is to serve such a bowl of noodles in cold winter. Foreign friends can’t wait to drink the soup, which is enough to see the charm of Shanxi noodles.
No. 5: Shaanxi Youpo Noodles. Shaanxi is a veritable province of pasta. Rougamo and saozi Noodles are very famous, but saozi Noodles are not representative of Shaanxi. In Shaanxi, the really rich noodles are the famous Youpo Noodles, which are long and wide and look like trouser belts. They are also called trouser belt noodles. After they are out of the pot, they are drenched with secret oil-spiced peppers. The fragrance is immediately aroused. Few people can resist the temptation, This kind of noodles was once popular overseas, and many Chinese restaurants added the option of belt noodles to their menus.
No. 4: Taiwan Tanzai Noodles, also known as Minced Pork Noodles, has a history of 100 years in Taiwan. The practice is very simple. Add the secret Minced Pork Noodles, fresh shrimp, eggs, etc. to the cooked noodles, and you can eat them. The taste is very light. It is suitable for foreigners who have just come to China to taste it. A bowl of instant food can be sold for 50 yuan. Many people are willing to pay the bill.
No. 3: Henan stewed noodles, which are smooth and powerful in the mouth, have a fresh but not greasy soup. It was once listed as one of the top ten noodles in China. It is said that the stewed noodles are made of mutton soup, and the soup has to be boiled for three days and nights. How can it not be delicious if it takes so much effort? Put the noodles pulled in advance into the soup and cook them, then spread a layer of meat slices and coriander, and finally drizzle some pepper oil. It tastes great.
No. 2: Chongqing Xiaomian is a traditional pasta widely accepted by Chongqing citizens as a southerner. It is famous for its unique taste and spicy food, which is well-known nationwide in recent years. Chongqing noodle, a Sichuan noodle, is one of the four characteristics of Chongqing. Chongqing noodles originated from Sichuan – Chongqing municipality – Chongqing’s main urban area and are one of the staple foods in Chongqing, especially breakfast. Chongqing Xiaomian is the simplest kind of pasta in Chongqing. As the most popular pasta in Chongqing, Chongqing noodles have become an indispensable breakfast for the Chongqing people. Chongqing noodles were formerly called cut noodles, also known as “barbed noodles”. It is a comprehensive feature of “pressed noodles” and “cut noodles” developed from the three traditional techniques of “pressing”, “pulling” and “cutting” of Chinese handmade noodles.
No. 1: Lanzhou beef noodle was first introduced in the Jiaqing period of the Qing Dynasty. Ma Liuqi, a Dongxiang ethnic group in Gansu, learned the craft of making beef noodle soup from Chen Weijing, a former Imperial College student in Suzhai Village, Huaiqing Prefecture, Henan Province (in Boai County, Henan Province). After innovation and improvement by Chen Hesheng, a descendant of the Chen family, and Ma Baozi, a Hui chef, The standard of Lanzhou beef noodles was unified with “Yiqing (soup), Erbai (radish), Sanlv (coriander and garlic sprouts), Sihong (chili), and Wuhuang (noodles yellow and bright)”. Over the next 200 years, Lanzhou Beef Noodles enjoyed a good reputation all over the world. It was famous at home and abroad for its delicious meat, fresh soup, and fine flour quality. It entered the country and won praise and honor from domestic and even worldwide diners. It was one of the top ten pasta dishes in China and was identified by the state as one of the three major Chinese fast food pilot promotion varieties. It was honored as “the first noodle in China”.
| order | Region / Country | Food Name | summary |
| 1 | The United Arab Emirates | Shawarma | Shawarma is one of the few foods that the public can afford in the United Arab Emirates. Exactly, For this reason, it has become the most popular dish in the country. It is made of pita A recipe made of bread with roast meat (usually a mixture of lamb, chicken, Turkey, or beef) and vegetables. It usually has tahini, chickpea paste, or hot sauce on top. |
| 2 | Ukraine | Varenyky | A dumpling filled with mashed potatoes, cheese, pickles, cabbage, or meat. They are boiled or steamed, and then ingredients like fried Salo (pig fat) and onions are added, And with Smetana (a sour cream). |
| 3 | U.S.A | hamburger | The United States is so vast and there are so many kinds of meals that it is almost difficult to choose one kind as the United States representative of Chinese cuisine. If you have to choose a meal with American characteristics, it is hamburgers, especially when they are associated with French fries When matching milkshakes. |
| 4 | Venezuela | Pabelloncriollo | Pabelloncriollo is made of white rice, stewed black beans, and a kind of shredded meat called desmechada. |
| 5 | Welsh | Clark’s Pies | It has a lovely nickname called “cookies” or “clarksies”, which is a salty meat pie from Cardiff, Wales. This pie is made from a secret recipe and usually contains meat, vegetables, and gravy. |
| 6 | Slovakia | BryndzoveHalusky | Bryndzove halusky is made of potato dough piece by piece with light sheep milk cheese (bryndza) and bacon. |
| 7 | Slovenia | Kranjskaklobasa | Kranjskaklobasa is a Slovenian pork sausage similar to polish smoked sausage. Its raw materials are only pork (20% of which is Bacon), salt, pepper, water, and garlic. |
| 8 | South Africa | Biltong | Biltong is a kind of dried meat unique to South Africa. It is made of beef or game-like ostrich. Compared with other beef jerky, it has an excellent taste. This salty and spicy dry meat strip is really delicious. Because the quality of each place is different, ask the local people where the best beef jerky is. |
| 9 | the republic of Korea | Banchan | Traditional Korean cuisine consists of many kinds of snacks, so it is almost impossible to order only one dish, and it is impossible for someone to eat only one dish. Therefore, Koreans like Banchan. This dish with rice will be shared with you. These dishes may be kimchi (fermented spicy cabbage), Guk (a soup), gochujang (fermented pepper), and jiggle (a stew or vegetable). |
| 10 | Spain | JamónIbérico | Jam ó n IB é Rico is a salty, pickled ham made from the hind legs of pigs. It’s a typical Spanish dish, especially when it’s served with spirits, hard bread, and olive oil. |
| 11 | Scotland | Smoked salmon with toast | On smoked salmon, drop a few drops of fresh lemon juice, add freshly baked bread, and match it with butter or cheese. Think about it, it makes people salivate. |
| 12 | Saudi Arabia | Kabsah | It is made of complex spices, such as clove, cardamom, saffron, cinnamon, pepper, nutmeg, laurel leaves, and so on Made of. It is usually mixed with meat and vegetables for people to enjoy. It’s all over the Middle East, but in Saudi Arabia Arab, is particularly popular. |
| 13 | Russia | Borsch | Borscht is made from beetroot. General cold food (of course, it can also be eaten after heating), which is often drenched with a cup of water or Some sour cream. |
| 14 | Romania | Sarmale | Sarma is made of pickled cabbage leaves wrapped in rice and rich minced meat. It’s winter in Romania Very, very popular. |
| 15 | the Philippines | Adobo | Adobe is a popular spice, but in the Philippines, it is a dish – that adds vinegar, soy sauce, garlic, and oil to the meat (pork or chicken). This dish is very popular, also known in the Philippines “Unofficial national cuisine”. |
| 16 | Norway | Rakfisk | Rakfisk is made from trout pickled and fermented for several months. Instead of cooking, it can become the protagonist with onions and yogurt. |
| 17 | Mexico | Mole sauce | Mole sauce is the most complex and delicious sauce in the world. It contains rich flavor, and cream The wonderful combination of chocolate and spicy makes people nostalgic. It originally originated in Oaxaca, Puebla state, but it is all over the world that Mexican tacos drenched with mole sauce can be found in Mexico. |
| 18 | Malaysia | Nasilemak | Nasilemak has been rated by the public as Malaysia’s “unofficial” national dish, including cooked rice with coconut milk and vanilla leaves. Nasilemak, wrapped in traditional banana leaves, is often accompanied by Chili Ikan Bilis, peanuts, and boiled eggs. |
| 19 | Japan | Rice with pork cover | Sushi may look more like a well-deserved representative of Japanese cuisine, but it can’t be missed. The rice is covered with pork, crispy pork chops, eggs, and condiments. |
| 20 | Italy | Pisa | Originated in Naples, Italy, the largest city in southern Italy. Naples pizza is chewy and crisp, and most of the ingredients are of great quality, such as fresh tomatoes, mozzarella cheese, cloves, and meat added to your taste. Here, pizza is an art, and pizza Iolas is an artist. |
| 21 | Georgia | Khachapuri | Khachapuri, this delicious, chewy bread is filled with cheese and eggs. This dish comes from Georgia, a small country in Eastern Europe. |
| 22 | Netherlands | Soused herring | Soused herring is a dish in which raw herring fillets are pickled in a special seasoning. It may choose cider, wine, sugar, vanilla, or spices as pickling. |
| 23 | India | Tandoori Chicken | In India, there are great differences in food cultures in different regions. Therefore, it is almost impossible to choose only one dish to represent the whole of India. In the north, dishes are generally rich in meat, thick curry, and delicious bread. The south is more vegetarian and likes to use heavy spices. The chicken used in this dish is seasoned with Tandoori masala and baked in Tandoor (a mud oven). It is usually accompanied by vegetables, yogurt, and rice. |
| 24 | Indonesia | MartabakManis/ TerangBulan | Martabak Manis is a sweet and thick Indonesian pancake. Its top and bottom are pancakes, and the middle can contain your favorite dessert. Imagine everything from chocolate to grated cheese, peanut slices, and even banana slices. |
| 25 | Canada | Poutine | Poutine comes from Quebec and drizzles French fries with gravy and cheese. It is a delicious energy giant coffee. After eating it, you can feel the warmth from the stomach and the whole body. |
| 26 | China | Steamed Dumplings | In a country with a large area and a wide range of cuisines, it is very difficult to choose only one dish. But xiaolongbao is really an impressive delicacy. It originated in Shanghai, filled with delicious fresh meat and especially boiled broth, steamed in bamboo drawers. |
| 27 | Croatia | Paški sir cheese | Pa š Ki Sir cheese is a hard cheese derived from Croatian sheep’s milk. Produced on Pug Island, it is so famous that it can be seen all over the world. |
| 28 | Egypt | Molokhia | It sells well throughout North Africa, but it is particularly popular in Egypt as the origin of molokhia. This Egyptian dish uses molokhia (a bitter dish) to peel off the leaves of its stems and chop them up and cook them together with cooked coriander and garlic. It is generally used to treat chicken, rabbit, mutton, or fish. |
| 29 | England | Roast beef with Yorkshire pudding | Roast beef with Yorkshire pudding is a British national dish. The fragrant gravy mixed with soft dough has a happy taste. |
| 30 | Australia | Pie floater | It is often praised as the perfect antidote food – pie float, which is an Australian meat pie. It is often eaten together with a rich mung bean soup. Sometimes it is sprinkled with ketchup, vinegar, salt, and pepper. |
| 31 | Austria | Wiener schnitzel | Vienna fried pork chop can even be synonymous with Austria. This kind of steak is made of very thinly sliced beef sprinkled with bread crumbs, and then deep fried. It is usually served with lemon and coriander, as well as potatoes or rice. |
| 32 | Argentina | Asado | As the country with the highest meat quality in the world, Argentina is the guarantee of delicacy. Every barbecue is an unparalleled classic, especially some rural flavors. |
| 34 | Belgium | Moules-Frites | Mules fries (mussels and French fries) may also be available in other countries, such as France and the United States, but this delicious combination actually originated in Belgium. Mussels can be cooked in different ways (cooking wine, Butter, spices, or tomato broth) with crispy French fries. Finally, have a cool Belgian beer to wash away the greasy smell in your mouth. Is there anything better in midsummer? |
| 35 | Brazil | Feijoada | Brazil is really a big food country, so it is difficult to choose only one dish. But the most representative dish in Brazil is probably the “national meal” – black bean rice, which is composed of stewed black beans, smoked beef, and pork. It is usually accompanied by farofa, rice, cabbage, chili sauce, and a slice of orange to help digestion. |
The information is in no order！
]]>| order | City | country | summary |
| 1 | Bangkok | Thailand | On the streets of Bangkok, the capital of Thailand, businessmen cook and make all kinds of delicious and cheap Thai cuisine such as soup, rice, and noodles. Restaurant supply: delicious food from all over the world, including French dessert, grilled BRET, Italian cream bacon noodles, and Latin seafood salad, can be eaten here. Thai Cuisine: dongyingong is very spicy, with unique lemon grass and galanga vanilla cooking food. All kinds of fruits and snacks with complete color and taste, such as coconut milk, red beans, soybean milk, job’s tears, mango glutinous rice, sand ice, fried River noodles, and so on, make people linger and forget to return. |
| 2 | Hong Kong | China | Hong Kong is a metropolis of the world, which gathers delicious food from all over the world. Causeway Bay, Kowloon City, East Tsim Sha Tsui and Mongkok, Hong Kong, and other places are full of restaurants on many streets. Restaurants full of Asian flavors are all over Hong Kong, including Korean barbecue, Vietnamese salad rolls, Japanese sushi, spicy Thai soup, fragrant Indian curry, and other special dishes. Chinese restaurants in Hong Kong offer special dishes from all over China, especially Guangdong restaurants. Other authentic dishes include Sichuan food, Beijing food, Shanghai food, Chaozhou food, Hunan food, etc. there are vegetarian dishes that pay attention to simplicity and tea with traditional Cantonese snacks for breakfast. Hong Kong is a popular folk traditional food, which has been rooted in Hong Kong, such as small peach cake, almond cake, blind male cake, New Year cake, zongzi, fish egg, egg tart, chicken cake, small coconut pile, peanut cake, sesame cake, Acacia pastry lattice cake, peanut sugar, bag noodles, egg, peanut beans, South frankincense crisp corner, chess cake, fried rice cake and so on. |
| 3 | Tokyo | Japan | Tokyo, the capital of Japan, is the gathering place of the world’s delicious food. All kinds of delicious food in the world can be found here. When you have the opportunity to come to Tokyo, you must taste traditional Japanese Cuisine: sushi, string roast, ramen, Shouxi roast, fried pork chop, tempura, udon noodles, Kobe beef, Huaishi cuisine, and crab cuisine. If you came to Tokyo to taste delicious food, you won’t regret coming here. Japanese desserts: candy, pudding, chocolate, ice cream, and so on. They look very exquisite, like works of art, so you don’t want to eat them. |
| 4 | Chengdu | China | When people from all over the world go to China, they must go to Chengdu, because there are so many food paradises in Chengdu, such as snacks, Sichuan cuisine, and hot pot. All people in Chengdu not only love to eat but also can eat very well. Therefore, you can hardly touch bad restaurants in Chengdu. One thing is very important: the citizens of Chengdu are very hospitable. So here, all problems can be easily solved, so this city is very suitable for visiting. Moreover, in Chengdu, eating is a very important thing. People in Guangzhou prefer morning tea, while people in Chengdu prefer night snacks. Noisy barbecue stalls and large food stalls can also be seen at 2 or 3 o’clock in the middle of the night. When you come to Chengdu, you must not miss the good opportunity to eat supper and grounding. UNESCO awarded Chengdu the title of “world food capital”. |
| 5 | Mumbai | India | Mumbai, the capital of India, is also a world food center, where all kinds of dishes and specialty restaurants can be found. From the high-end restaurant attached to the five-star hotel to the famous night market Chef “Bada MIA”, you can enjoy this delicacy everywhere. If you are a night eater, I suggest you might as well try the local roadside stall. There is a dish called halal barbecue, which can be called a major feature. In addition, the best restaurant in Colaba is a Chinese restaurant called “Nanjing”, which serves juicy and thick steamed crab and fried lobster. Mumbai’s Curry Rice, fried bread poorI, and patties cooked with lobster mixed with spicy sauce should not be missed. |
| 6 | New Orleans | USA | New Orleans is a famous Carnival city in the United States. Its traditional and unique cuisine also attracts friends from all over the world. On weekends or holidays, there are also many local tourists. Streets and alleys are full of special restaurants with excellent taste. Here, tourists can fully enjoy the pleasure brought by delicious food. While enjoying the delicious food, enthusiastic chefs and professional waiters use their way to let you fully understand the food culture of New Orleans. Classic delicacies include crayfish rice, sandwiches, Bennett cakes, okra soup, a variety of assorted rice and so on. |
| 7 | Istanbul | turkey | Istanbul, the capital of Turkey, is an extremely active city. Local people love life very much, the pace is slow, and the local environment makes people feel very comfortable. Not to mention delicious food, here you can see tourists from all over the world, a cup of Turkish coffee, and a paradise for roadside snacks – the charm of Istanbul cuisine is hidden on the street, with dozens of tempting snacks. Classic delicacies include Turkish rotary barbecue, pot stew, ramajun pizza, Turkish drinks, and famous ice cream, which are also worth a try. There are also many healthy foods, such as grape juice boiled into syrup, yogurt, steamed buckwheat, and so on. Turkish cuisine is very famous around the world. The delicious taste of its fresh materials is unmatched by ordinary delicacies. |
| 8 | Paris | France | Paris, the capital of France, is the most representative city in the elegant French food culture. The classic delicacies include French minced meat, French egg, and milk jelly, French snails, and pork pot dominated by pickled pickles and goose liver. They are very famous delicacies in Paris. The dishes here pay special attention to collocation. It is not only the choice of spices that should highlight the original flavor of the ingredients but also the need to use specific wine to set off the overall perfection of the dishes. The lazy and exquisite life in Paris on the Seine river always starts from the taste buds. |
| 9 | Buenos Aires | Argentina | Buenos Aires is full of delicious food. Whether you eat meat or not, you will be happy. Most restaurants offer parrellada (barbecue), and spaghetti at a unified price, and some also offer minute (fast food), but in recent years, a large number of international and exotic restaurants have suddenly appeared in the Palermo Viejo district and near Las casitas. Another food focus area is in Puerto Madero District, but 90% of the restaurants here are very unique and expensive. Fried and roasted food are more available here than fried food. |
| 10 | Beijing | China | Beijing also shows the tolerance and magnanimity of the capital for delicious food. It can not only carry the delicacy of palace dishes but also contain the home style of stewed soybean juice. It has a wide range of delicious dishes from all over the world and embraces the customs of Kyushu. Whether it is the legendary Manchu and Han banquet, the characteristic delicacies all over the country, or the exquisite and elegant exotic western food, it will always occupy its own place in Beijing. Beijing snacks have a long history. The representatives of Beijing snacks include bean juice, sour plum soup, xiaowotou, Poria cocos cake, preserved fruit, ice sugar gourd, aiwowo, pea yellow, donkey roll, enema, belly burst, fried liver, etc. Beijing roast duck, instant boiled mutton, fried diced chicken in soy sauce, fried tripe kernel in oil, three white grains, braised shark fin in yellow sauce, imperial concubine chicken, three non sticks,s and fried Bergamot rolls are all well-known famous dishes. |
| 11 | Bologna | Italy | Bologna’s charm lies in its ancient urban area, rich and colorful cultural and artistic activities, and its long history of coexistence with Italy. Bologna cuisine is famous all over the world, so it is also jokingly called “fat city”. The biggest specialty here is the world-famous Italian meat sauce noodles. Famous delicacies include Bologna lasagna, Bologna meat sauce noodles, tortellini ravioli, salami sausage, Modena traditional balsamic vinegar, and so on. |
| 12 | Cairo | Egypt | In Cairo, you can taste delicious food from all over the world, and Chinese food is no exception. It can meet the dietary needs of tourists from all countries and tastes. You can either enjoy delicious food in your hotel or go to the streets of Cairo for a delicious food exploration trip. Common Egyptian dishes include kebabs, roast pigeons, kusari, etc. In addition, broad beans are a portion of essential food for the Egyptian people. Its manufacturing methods are diverse, and the food is also full of tricks. For example, cut rotten broad beans, fried broad bean cake, stewed broad beans, dry fried broad beans, and raw green broad beans. There are also all kinds of fresh juice and sugar red tea in Cairo, which are very worth a try. |
| 13 | Mexico city | United States of Mexico | Mexico’s diet has been rated as a human intangible cultural heritage by UNESCO because of its rich diversity and traditional culture. Mexican food is inseparable from corn and pepper. Corn tortillas, corn porridge, corn soup, corn rolls, corn dumplings, corn spring rolls… There are countless. Corn can be compared to the essence of Mexican culture, which is not too much. Special snacks in Mexico City include pickled seafood, taco, fajita, and spicy bean roast beef. Corn, cactus, pepper, and seafood are all representative foods in Mexico. Sour and spicy are the characteristics of Mexican food, which is famous for its strong taste. |
| 14 | Guangzhou | China | As a large city and an open city in mainland China, Guangzhou has a large number of immigrants from all over the world, so you can meet all kinds of world food here, The immigrants who have settled here are used to Chinese-style catering. There are very distinctive delicacies in Guangzhou. If you go to Guangzhou that day, you must have a try: Vermicelli, Guangzhou soup, roast wax, porridge, Nanxin double skin milk, radish, beef offal, wonton noodles, and so on. |
Japanese food pursues taste and has strict requirements for shape. Naming is based on natural scenery, such as SONGFENG, Taoshan, etc. Modeling is very particular. In pursuit of food freshness, the Japanese diet concept pays attention to the best eating period of food. You can eat all kinds of vegetables raw, including fish, meat, and eggs. The Japanese pay attention to “balance” in their diet and use various foods to obtain more nutrition. Miscellaneous food is a characteristic of Japanese diet culture.
The most popular ones are “sashimi” and “sushi”. Most fish are cooked at low temperatures and steamed.
7： India
The biggest feature of Indian food is strong fragrance stimulation. Dozens of spices are added to their food: Turmeric, fennel, coriander, cumin, cardamom, chili curry, ginger, garlic, clove, cinnamon, etc. Curry, in particular, likes to use it as seasoning. Add yellow curry to make the food full of tempting taste, which is used in almost every dish.
Indian delicacies: chicken, fish, and other meat are cooked in a pottery pot with spices, kebab, about, Indian pancake wrapped kimchi and curry lentils (jisamba), salmon (pomfret), coconut juice Curry Shrimp (Malai), ice cream (kulfi), Curry Mutton (Rogan Josh), spicy meatball with cheese milk (gushtaba), chicken or mutton with orange juice rice (biryani), One of the most famous dishes is “stewed duri chicken”. “Hand grabbing” is a long-standing dining custom in India. They only use their right hand to grasp food, and their left hand must not be used to touch food. At the end of the meal, the waiter will give the guests hand washing water in a small bowl, floating lemon slices for cleaning, and flower petals for decoration. Of course, only the right hand can be cleaned.
Generally speaking, Indian cuisine combines “simple ingredients + main spices + cooking methods”. The most magical thing is its seasoning. There are no less than 10 kinds of seasonings for each dish.
The choice of food materials is relatively single, usually just chicken, mutton, seafood, and all kinds of vegetables; The cooking methods of dishes are also relatively simple, including burning, roasting, frying, and so on. When ordering, diners only need to choose the ingredients, main spices, and cooking methods. Samosa (samosa), also known as the vegetarian triangle, is made of lentils and then wrapped with potatoes, green beans, scallions, and masala. After frying, it comes out of the pot It is a snack food with the highest outbound rate in the restaurant.
8： Thailand
Thai cuisine is exquisite in materials, mainly seafood, fruits, and vegetables. Rice is the staple food, accompanied by one or two courses of curry, fish, soup, and a salad (lettuce). The dessert is usually seasonal fruit or various desserts made of flour, eggs, coconut milk, and palm sugar.
The ingredients are unique. Well, They are often flavored with pepper, basil, garlic, coriander, turmeric, pepper, lemongrass, coconut, and plants and spices from other tropical countries. They are pungent, sweet, and fresh, with strong taste and unique style. They dip in various flavors with Thai food to evolve multiple flavors. Spicy cold salad, Thai hot and sour soup, red or green curry (mostly mixed with coconut milk), vegetables, and various types of barbecue kebabs (cattle, pigs, and chicken, mixed with rice or pastry), are all representative of Thai cuisine.
Thai food is sour and spicy, but the most commonly used spices are Thai Chaotian pepper, Thai lemon, and curry sauce. In addition, lemon leaf and lemon grass are also commonly used ingredients in Thai food. Signature dishes include charred crab, charred shrimp, pork neck meat, curry crab mango rice, dongyingong (sour and Spicy Seafood Soup), coconut milk tender chicken soup, curry fish cake, green curry chicken, etc.
9： Greece
Modern Greeks love to eat whole wheat bread, which is essential. The meat they eat is mainly beef and mutton. They pay attention to the “original flavor”. They cook after pickling with all kinds of herbs, lemon juice, and olive oil. The food is delicious; Mediterranean vegetables are also indispensable, such as tomatoes, green peppers, onions, eggplants, cucumbers, Western Celery, garlic, fresh fish and cheese, combined with olive oil, wine, and spices, constitute the basic diet map of the Greeks. In Greece, they drink for lunch and dinner. They like to drink iced water all year round. White wine must be iced, while they generally like strong coffee in the morning. Greek dinner is late. Like Athens, it usually starts after 10 p.m.
10： Vietnam
Vietnam pays attention to more dishes and less. It is customary to stir-fry all the dishes and serve them with fruit. taste light, sour, spicy, and sweet. It’s mainly sour and spicy. It tastes very appetizing. Vietnamese special lemon, sugarcane shrimp, and spring rolls are special dishes. You know that They mainly eat rice and like to eat glutinous rice. They use glutinous rice and glutinous rice to make all kinds of things. They also eat bags, sugar bags, sandbags, wonton, and other products. Vice ⾷ like to eat fish, shrimp, crab, abalone, sea cucumber, shark fin, belly, chicken, thin pig, dog, etc;
Well Vegetables like tomatoes, yellow rice, rape, and so on; Seasoning: fish sauce, curry powder, sauce, garlic, guava leaves, chili powder, salt, etc. Prefer fried, steamed, roasted, stewed, and other dishes made by cooking methods, and often pay attention to color, and taste. Fish sauce, scallion oil, fried scallion, and flower chips are the four ingredients for cooking.
The flavor name is very rich, especially the snail lion powder, chicken powder, powder, shrimp cake and Zong in Hanoi are the most high-quality and cheap. Others include Vietnamese enema, fried spring rolls, green cake, sour soup, and roasted loach. Eating green vegetables can also be called a special drink in Vietnam. For Vietnam, which is located in the tropics and has a hot climate, green vegetables are not only delicious, but also healthy, and help digestion and nutrient absorption.
Vietnam (also has taboos on chopsticks like China:? Do not knock chopsticks,? Do not throw chopsticks, three do not fork chopsticks, four do not insert chopsticks, five do not wave chopsticks, and six do not dance chopsticks.
Then Vietnam (inherits the Chinese style of drinking, which combines Yin and Yang, pays attention to freshness and original flavor in cooking, and puts only a few ingredients, mainly cooking, barbecuing, stewing, and cold mixing, and frying in hot oil there are fewer. Even some fried or barbecue dishes considered to be more “top” are often accompanied by fresh dishes, mint dishes, nine-layer pagodas, yellow dishes, and other edible dishes to achieve the effect of “removing oil”.
Vietnam (believes that salty dishes belong to Yang and sour and sweet dishes belong to Yin, so it often mixes salty and sweet, such as fish sauce, braised fish, fried shrimp, and roasted and pickledSugar. When eating dessert, Western food, or drinking coconut milk, add some salt to match Yin and Yang. Vietnam not only focuses on the balance of yin and Yang between products but also pays more attention to the Yin and Yang between products balance. When (they catch a cold, they cook ginger porridge to drink, because the cold (Yin) must be subdued by ginger (Yang). If you suffer from heatstroke and (your body is positive, you must cook congee with green onions(Yin) drink.
Italian diet features: it has a strong flavor and is famous for its original flavor. It is mainly cooked by frying, frying, frying, and stewing. It likes to use noodles and rice as dishes rather than as the main food. Taste hobby: like to eat roast lamb leg, steak, and other dishes with a mellow taste. I also like all kinds of noodles, fried rice, wonton, dumplings, and dough lumps. Italian cuisine is like its culture: noble, elegant, and unique. Exquisite and delicious pasta, cheese, ham, and wine have become a paradise for gourmets all over the world.
Italian cuisine is very particular about the heat.
It requires that the steak be cooked six or seven times cooked. The steak should not be fried too old and there are many patterns.
Taking spaghetti as an example, there are black pepper beef fillet spaghetti, tomato spaghetti, meat sauce spaghetti, and so on.
Italian cuisine can be said to make a variety of tastes from a single ingredient. There are many kinds of pizzas that you often eat. If you can’t think of it, there’s nothing that it can’t do. There are hundreds of kinds of spaghetti. Authentic spaghetti is round and slender. Spaghetti tastes hard, which is more suitable for young people’s taste; In Potato balls, many people have eaten mashed potatoes. They are soft and fragrant. They can also be used as supplementary food for children. Potato balls are very similar to mashed potatoes. They are a characteristic food in northern Italy. The color of Italian food comes from natural ingredients rather than pigment. Fresh ingredients and beautiful colors make more and more people fall in love with authentic Italian food.
2： China
The vast Chinese nation has different climates, products, and customs, forming many different cuisines, including Bashu, Qilu, Huaiyang, Guangdong, and Fujian.
The cooking technology is closely related to medical care. Pay attention to “the same source of medicine and food” and “the same skill of medicine and diet”, and make use of the medicinal value of raw materials to cook all kinds of delicacies, so as to achieve the purpose of prevention and treatment of some diseases.
Cooking pays attention to taste and interest and has strict requirements on the color, aroma, taste, shape, utensil, quality, and nutrition of meals.
The color, aroma, taste, shape, and utensil of food are coordinated, and the aesthetic performance of dishes is multifaceted. Using skills and artistic cultivation, we can shape a variety of delicious food, achieve the unity of color, aroma, taste, and shape, and give people a special enjoyment of high unity of spirit and material.
The main characteristics of Chinese cuisine have always followed seasoning and side dishes according to the season. It tastes mellow in winter and light and cools in summer. Stew in winter and freeze in summer. Eat at the right time.
3： Mexico
Corn is the main food, and Mexicans are corn people; There are many kinds of chili peppers, in the country of cacti; Corn, pepper, and cactus together support the Mexican food world.
Corn is used as a staple food or in dishes. All kinds of tortillas, fried, baked, baked, and steamed, are rich and diverse. In addition to corn, another important ingredient in Mexican food is all kinds of beans. Bean paste is a characteristic staple food seasoned with oil and salt. It is also a regular guest on the table.
Mexican food tastes sour, spicy, and strong. The sour taste mainly comes from purely natural ingredients such as lemon, tomato, and sour cream, and the spicy taste comes from the pepper. Chili sauce is essential. Chili sauce is divided into red and green. The red one is prepared with red pepper and tomato sauce, and the green one is prepared with green pepper and cacti. Mexico is the origin of tomatoes.
Bright colors. Mexican dishes are bright and sell very well. The products are very rich, and all kinds of fruits can be used for cooking. The most incredible thing is that even if you eat a fruit platter, it will be sprinkled with chili powder and salt, which has never been eaten elsewhere.
Various sauces are also indispensable ingredients in Mexican food. Molly sauce is smashed and mixed with various nuts and more than a dozen kinds of fruits, peppers, and spices to form a sauce, which is the most famous condiment in Mexico.
Cactus wine. Tequila is the national wine of Mexico, known as the national soul of Mexico. Tequila is a perennial herb. Mexicans use it as raw material to brew world-famous tequila wine. The alcohol content of high tequila will also reach more than 50%. The drinking method is very interesting. There is a piece of lemon in your mouth, sprinkle some salt on the valley of your left hand, hold a wine glass in your right hand, drink tequila, lick the salt in your left hand, and let the wine blend the salt in your hand and the taste of lemon in your mouth, and then swallow it slowly.
Cactus is a common vegetable. It can be eaten raw or cooked. Mexicans either peel and chop it into salads, cook it with all kinds of meat, or roast it with chili sauce.
4： Spain
Spain is dominated by vegetables and fruits, fish, Cereals, beans, and olive oil. UNESCO has listed Spain’s Mediterranean diet as an intangible cultural heritage.
The food culture is developed, mainly seafood, with rich varieties. The more famous dishes are SOPA Castellana, Valencia paella, Central Roast suckling pig (cochinillo) and roast suckling sheep (Cordero), Sangria, and raw ham (Jamon). Lunchtime is from 2 p.m. to 5 p.m. and dinner time is from 9 p.m. to early morning. Have the habit of tipping, about 10% of the consumption. Mainly pasta, also eat rice, like sour and spicy food, generally do not eat too greasy and salty dishes. We are used to eating sour milk and fruit for breakfast. We usually drink beer, wine, or brandy for lunch and dinner, and coffee and fruit after dinner.
Many studies have found that the Mediterranean diet can help to reduce the incidence of “three highs” cardiovascular diseases, and diabetes and delay neurodegenerative diseases.
5： France
French food is very particular. There is an aperitif before dinner. The type and color of wine are very particular. Red wine for meat. Eat fish and seafood, drink white wine, and drink brandy after dinner. Different wine glasses are also different.
Coffee plays an important role in French food culture. It is almost everywhere in the streets, sidewalks, squares, gardens, and cafes in Paris, with distinctive French cultural characteristics. Food culture also includes wine culture: French wine culture has penetrated all levels. French wine has the best quality and complete variety. The study of wine bottles is not only about the texture and color, but also about the material.
French cuisine includes bread, pastries, cold food, cooked food, meat products, cheese, and wine. The French are most proud of wine, bread, and cheese. French cuisine has a wide variety and unique cooking methods. Most of the chefs employed by first-class hotels or restaurants in Europe are French. French food is superior to other Western food in delicacy, rationality, and artistry.
French food tastes fatty, tender, and spicy. Pork, beef, mutton (fat and tender), chicken, fish, shrimp, eggs, and all kinds of stewed intestines, vegetables, and fruits are their favorite foods, especially pineapple. Famous dishes include red wine pheasant, Schafer chicken, chicken liver steak, oyster cup, Marseille fish soup, bird meat Huili, Paris lobster, fire bureau snail, and making chicken.
The matching of each dish and drink in French food is an “art”. A glass of aperitif before dinner is indispensable. During the meal, the type and even color of wine are very particular. Order meat with red wine. For seafood like fish and shrimp, we should drink white wine. Some people like to drink some spirits such as brandy after dinner. The glasses used for each wine are different.
There are only about 10 kinds of main dishes in French food. The order of order is: the first dish is cold dishes or soup, and the second is soup. There are thick broth, light vegetable soup, and delicious seafood soup. The third course is dinner, delicate and exquisite, which makes diners unforgettable. The most in the dinner are Chicken chops, fish chops, steak, pork chops, etc. The last one is dessert. French dessert is considered unparalleled in the world: fragrant, soft, and smooth.
After dinner, have a cup of espresso, fruit, ice cream, wine, cider, mint wine, fried snails, foie gras, black mushrooms, and lilies. I never get tired of it.
To summarise the 20 most popular types of food served in the United States.
1. Lobster Mac and Cheese
Nothing screams ‘New England’ more than sweet chunks of lobster, especially when they are baked into a delicious plate of macaroni and cheese.
2. Louisiana Jambalaya (Jambalaya)
New Orleans has many classic foods, but jambalaya is a Louisiana staple. Shrimp and sausage are mixed together to make a delicious and hearty jambalaya.
3. Lobster Roll
Boston lobster is actually called Maine lobster and is not produced in Boston.
Maine is also known for its cold lobster rolls. Unlike the steaming chunks of lobster in Connecticut, Maine lobster is frozen and tossed with mayonnaise, celery or shallots in a seafood salad, then piled on a small bun called a ‘New England’.
4. Boiled Crawfish (Crawfish Boil)
Crawfish have been used as food in Louisiana for hundreds of years, and were introduced to Japan from the United States in 1918 as bait for bullfrogs. Later, crawfish were introduced to China and became a national hit.
5. Fried Green Tomatoes
This Southern classic is particularly loved in Alabama. Try dipping these fried items in ranch dressing for a wonderful appetiser.
Fried green tomatoes are just one of the iconic American foods that everyone should try once.
6. Reindeer Sausage
Whether you imagine reindeer gliding across the Christmas Eve sky or in a hot dog bun, this wild reindeer meat has been an Alaskan staple since the late 19th century.
7. Texas Barbecue Brisket (Barbecue Brisket)
In Texas, barbecue means one thing: brisket. Slow-smoked, juicy slices of beef don’t get much better than this.
8. Bison Meatballs (Bison Meatballs)
In the vast farmlands of Montana, farmers actually owned more bison than cattle. An excellent source of lean protein, bison also provide a variety of B vitamins, zinc, iron, and selenium. And, because bison are free-range, they are more organic and tasty than regular beef.
9. Buffalo Wings
Buffalo wings are a favorite among New Yorkers, especially in the city’s major bars. But the earliest wings were actually served at a Buffalo restaurant called Anchor Bar. But it wasn’t the fried goodness that made the wings so addictive, it was the exciting sauce.
10. apple pie.
Apple pie originated in Europe but is now one of the most iconic desserts symbolizing American culture.
Apple pie has had a different meaning at each point in American history; at the time of the American Revolution it represented the natural and unexplored nature of America, during the Civil War it represented the physical and economic development of the northern states, during World War II it represented America’s peace away from war, during the Cold War it represented freedom and democracy, and in modern times it represents America’s powerful film and entertainment industry.
11. Deep Dish Pizza
Chicago is famous for its Deep Dish Pizza, which was invented in 1943 at Pizzeria Uno in Chicagoland.
12. Corn Dogs
The Iowa State Fair is one of the largest summer fairs in the United States, so it’s no surprise that this batter-covered sausage is a signature staple of the region.
13. Pheasant dishes (Pheasant)
Pheasant may not be your meat of choice, but it is a delicacy in South Dakota, where the bird is often hunted and eaten.
14. Crab Cakes
Maryland uses blue crabs straight from the Chesapeake Bay and bakes them into crab cakes. You really can’t go wrong with freshly baked crab cakes dipped in a tangy tartar sauce.
15. Philadelphia Beef and Cheese Sandwich (Cheesesteak)
The Philadelphia beef and cheese sandwich is a popular fast food around Philadelphia. Thinly sliced beef with melted cheese is sandwiched in a hoagie roll.
16. Tennessee Hot Chicken
The secret to preparing the best Tennessee Hot Chicken is to baste the chicken with a chili sauce made from lard and chili before or after breading it. Most people like to top it with pickles.
17. New England Clam Chowder
No trip to Cape Cod would be complete without a bowl of New England Clam Chowder. This hearty soup is made with clams, potatoes, onions, and milk or cream. Believed to have been introduced to the northern states by French, Nova Scotian, or English settlers, this drink was a staple in the region in the 1700s.
18. Fried Cheese Curds
Is it any surprise that Wisconsin’s most beloved food is a type of cheese? We can’t think of a tastier way to enjoy dairy products than deep-fried.
19. Peach Cobbler
It’s no secret that Georgia is famous for its succulent peaches, but where did this fruit-filled cobbler come from? The pie originated as a main meal for the earliest American settlers but is now commonly enjoyed as a dessert.
20. Prime Rib
Las Vegas has become a culinary destination for many with its array of luxury hotels and upscale restaurants. Although these Michelin-starred restaurants have prime rib, the meat is actually quite cheap and is used to lure gamblers into the casinos.
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]]>01 History of the evolution of American food culture
Prior to the 16th century, American Indians were the original inhabitants of the United States, and at that time they were the face of the American diet. At this time the foundation of the American staple food – corn – was laid. Due to the low standard of living, the vastness of the territory, and the cultural dispersion of the population, it was in a state of keeping subsistence and did not form a national diet or a well-developed gastronomic system. In fact, there has been no royal family in the United States, and as royal cooking helped to unify and advance the culinary arts of the country, the United States lacked the quality of life of a royal family, and here the emphasis was simply on the drive to eat and drink, with gastronomic development being relatively slow in the course of history.
In the 16th century, the Spaniards from Mexico came to America and they really managed to intermingle their ideas with those of the Indians. As in the case of taco roasts, the Spaniards brought pork; the Indians served tacos. Later, the Puritans immigrated to America in large numbers, bringing with them the spirituality of “eating to live”, practical simplicity, and a lack of concern for the taste of food. They believed that people ate and digested in order to live another day and that no one in their right mind would discuss the taste of a particular food except in terms of vanity. Their values about food and drink were a serious obstacle to the development of the culinary arts.
In the 17th and 18th centuries, European immigrants arrived in large numbers in the United States, laying the foundation for traditional American cuisine – British cuisine. American cooking has its roots in England because most Americans are descended from British immigrants. Of course, American cuisine has its own special characteristics. The United States is a large country with a good climate, a wide variety of food, easy transportation, excellent refrigeration facilities, and the ability of cooks and housewives to choose their food at will and with the help of cooking equipment, to produce beautifully tasty and nutritious food.
American breakfasts are dominated by a variety of fruit and slightly salty-sweet snacks, with a strong preference for salads of all kinds. Americans cannot cook without fruit as an accompaniment and are fond of steak dishes, including fried dishes, which are also everyday food. With the arrival of other immigrants. Africans had a major impact on American cooking, bringing some novel food ingredients and condiments to the American table – croquettes, yams, peanuts, etc; adding to the choice of dishes available in the American diet.
The arrival of Chinese and Italian immigrants to the United States in the second half of the 19th century initiated the most important improvements in the history of the American diet. A variety of new Americanised Chinese foods emerged, such as ‘fried hash’, fried egg rolls, wonton soup, fried rice, shredded chicken chow mein, and baby back ribs. Unfortunately, Chinese food was never the most popular food in the United States because although most Americans ate it, they did not usually try to make it themselves at home. However, Americanised Chinese food did play an exceptionally important role: it opened the eyes and tastes of almost every 20th-century American to mouth-watering, exotic Asian food, and paved the way for the integration of many Asian cuisines into the eating habits of our population.
Americanised Italian food has arguably dominated American restaurant culture and is widely popular, and its real triumph has been in American homes. Pizzas, spaghetti with marinara sauce, branded macaroni with tomato salsa, meatballs, and veal with parmesan, whether frozen, home-delivered, or home-made, all play an immensely important role in the American daily diet. Moreover, it successfully proved that food from another country could not only be an interesting treat for a change of flavor in America but could also become firmly established as part of the mainstream American diet.
Other subsequent years of the 20th century saw the introduction of a diverse group of immigrants and the incorporation of more exotic cuisines into the American diet, for example, Americans celebrated the French approach to food as a cornerstone of the American diet; giving Danish pastries a firm place in the American breakfast.
Americans are generally more casual in their eating. They are not used to using more spices in their cooking, but rather they keep spices on the table to season themselves. But Americans love Chinese food.
Americans are characterized by the following dietary preferences.
1. They pay attention to the reasonable combination of dishes and the nutritional value of food.
2. The general taste is light, with a slight sweetness to suit the palate.
3. The staple food is usually rice, but they also like to eat siu mai, dumplings, spring rolls, chicken soup wontons, etc.
4. As a side dish, they like to eat chicken, duck, fish, beef, pork, eggs, seafood, and game; among vegetables, they like to eat potatoes, cucumbers, lettuce, tomatoes, green beans, mushrooms, cabbage, etc.; they like to use oil, vinegar, salt, monosodium glutamate, pepper, chili paste, etc.
5. Prefers dishes prepared by frying, stir-frying, and pan-frying methods.
6. Prefers Chinese sous-vide, Sichuan, and Cantonese cuisine.
7. Enjoys aromatic chicken, fried eggplant, fried pork loin, fried prawns, sweet and sour fish, dry-roasted fish, fish with five fingers, pork with pork, dried scallops with mushroom and persimmon milk, winter melon balls, shredded apples, and other dishes.
8. They love brandy and whisky, but also the wine, mulberry wine, and sweet wine, as well as Chinese Tsingtao beer, with sand-filtered mineral water and iced water as their favorite drinks, soft drinks, coffee, milk, cocoa, and Chinese fragrant floral tea.
9. They are particularly fond of mandarins, lemons, lychees, kiwis, melons, loquats, guavas, bananas, pineapples, grass carrots, and grapes.
Americans are outgoing, warm, straightforward, and unpretentious and there are many differences in their customs and manners. The United States is a country with a strong sense of time, where events start at the scheduled time and it is rude to be late. It is easy to get in touch with an American for a date, just call and the other person will happily agree to meet at the shortest possible time.
Americans also have the habit of exchanging gifts, but they avoid accepting excessive gifts, for one thing, Americans do not value the value of the gift itself, and for another, the law prohibits excessive gifts.
American society has the habit of tipping, all service items need to pay a tip, hotel doorman, room service, etc. need to pay a tip of not less than 1 US dollar, and the hotel dinner in the checkout charge 15% tip. When Americans invite guests to dinner, most of them are arranged in restaurants and clubs for official communication and are paid for by the company they work for, while close friends and relatives are invited to their homes for dinner.
The food of Americans varies from region to region and from nation to nation, with hamburgers, “hot dogs”, pies, doughnuts, and Kentucky Fried Chicken all being popular foods around the world, but American hospitality is economical and affordable, without being ostentatious or formal.
A typical family dinner is a long table with a large plate of salad, a large plate of grilled chicken or meat, a plate of fried rice, and a plate of sliced bread, as well as sweets, fruit, cold drinks, and alcohol. The guests are seated around the table, and when the host says “please”, each person picks up a plate and eats the dish they like, adding to it as they go along, eating and talking.
Americans treat guests to a meal, a glass of wine, or a weekend at the country house as a way of making friends, and do not necessarily ask the other party to reciprocate but to invite them to their own home for dinner if they have the opportunity. After the meal, the guest should express special thanks to the host, especially the hostess.
Thanksgiving is celebrated every year on the last Thursday of November. Thanksgiving is an ancient holiday created by the American people. On Thanksgiving Day, the whole country of the United States is in high spirits as people go to church to give thanks, and there are costume parades, theatrical performances, and sports competitions in cities and towns. Families return from all over the world to enjoy a delicious Thanksgiving turkey.
One of the most important meals of the year for Americans is the Thanksgiving dinner. In a country where life is fast-paced and competitive, weekday meals are extremely simple, as illustrated by the fast food culture in the United States. But on Thanksgiving night, families throw a huge feast with a staggering amount of items. Roast turkey and pie are a must for everyone from the president down to the common man. These two “treasures” embody the pioneering spirit of the American people to remember their ancestors from the past. For this reason, Thanksgiving is also known as Turkey Day.
The traditional Thanksgiving meal of roast turkey is stuffed with Stuffing, which is made from torn pieces of cornbread, white bread, and celery, before roasting. The giblets are also used to make a thick sauce (gravy). Another sauce is Cranberry Sauce, which is made from cranberries that are in abundance in September and October each year. Other sides include baked mashed potatoes, baked mashed sweet potatoes, green beans, and biscuits, to name but a few.
The final dessert, of course, is the festive melon pie. After the American Thanksgiving meal, the family is usually treated to an American football game. Although Thanksgiving is the time when millions of turkeys tie the knot for life, it is a very interesting tradition that every year the President of the United States releases a turkey from the White House to live out its life on a farm. In addition, the Macys Thanksgiving Day Parade, which dates back to 1927, is one of the most important annual events.
Some places in the United States have their own peculiar and interesting “dietary laws”.
The central city of Lexington, Kentucky, does not allow anyone to buy ice cream and put it in their pocket.
In Lake Winona, Indiana, ice cream is not allowed at the counter on Sundays.
In Waterloo City, Nebraska, it is forbidden for barbers to eat onions from 7 a.m. to 7 p.m.
In Graytown, Indiana, anyone who has eaten garlic is not allowed to enter the theatre for four hours.
In Oklahoma, it is illegal to take a bite out of someone’s beef patty.
In Columbus, Ohio, nachos are not allowed to be sold on Singles Day.
In New Jersey, if you find someone making noise while drinking soup in a public restaurant, you will be detained.
1、Mongolian roast sheep
Mongolian herdsmen regard sheep as a guarantee of life and a source of wealth. The Mongolian people are mainly found in Inner Mongolia, Xinjiang, and the neighboring provinces of the People’s Republic of China and the Russian Federation, and in Xinjiang, Qinghai, Gansu, Liaoning, Jilin, and Heilongjiang.
Food made from milk is called “white food”, while food made from meat is called “Ulan Yid” in Mongolian, meaning “red food”.
2. Pasta of the Hui
In the thirteenth century, a large number of Muslims migrated from Central Asia to China and fused with the local Han, Uighur, and Mongolian peoples, gradually forming the Hui ethnic group through intermarriage and other factors.
Typical Hui foods include halal cakes, lamb tendon dishes, golden phoenix chicken, wing dumplings and mung bean skin.
3、Sour fish soup of the Miao people
In ancient Chinese texts, the ancestors of the Miao people can be traced back to the Chi You tribe, which was active in the Central Plains during the primitive society era.
The Miao people generally enjoy sour dishes and sour soups. The main dishes are blood dunking soup, chili bones, turtle and phoenix soup from the Miao countryside, mian vegetable poi, worm tea, wanhua tea, knife fish, fish in sour soup, etc.
4、Dai’s dried beef
As far back as the 1st century AD, there were already records of the Dai people in Chinese historical texts.
The Dai people use rice and glutinous rice as their main food. Representative foods include dog meat soup pots, dried beef, pickled eggs, and dried eels.
5、Lisu duck stew with lacquer oil
The Lisu first lived around the Jinsha River valley on the border of Sichuan and Yunnan, and gradually moved to settle in the Nujiang region of western Yunnan.
Representative foods: pearl congee with pig’s trotters, duck stewed in lacquer oil, piglets cooked in water, etc.
6、Tibetan shortening tea
The Tibetan people are one of the oldest ethnic groups in China. The Tibetan people call themselves “Bo” and those who live here call themselves “Bopa”.
The representative food of the Tibetan people: tsampa, barley wine, ghee tea, and Kamma rice, etc.
7. Zhuang’s Ningming Zhuang Dumplings
The Zhuang are one of the most populous ethnic groups in China and are indigenous people in the south of the country. There are more than 20 kinds of self-names such as “Bu Zhuang”, “Bu Tu”, “Bu Nong” and “Bu Ya Yi”. After the founding of New China, they were collectively known as the “Tong” and later changed to the “Zhuang”.
The typical food of the Zhuang people includes Ningming Zhuang dumplings, horse foot poles, raw fish, roast suckling pig, glutinous rice with flowers, Zhaoyuan Chai-du, etc.
8、Kimchi of Korean origin
The Korean people are mainly found in Jilin, Heilongjiang, and Liaoning provinces. The Yanbian Korean Autonomous Prefecture is the main settlement area.
The ancestors of the Korean people were Koreans who moved into northeast China from the Korean peninsula. Pickled vegetables are an indispensable daily dish. The representative foods of the Korean people include cold noodles, beaten cakes, Korean kimchi, divine ovens, tonic ovens (also known as tonic soup and dog hotpot), and so on.
9. Rice wine of the Kao Shan ethnic group
The Kao Shan people are a collective name for the ethnic minorities in Taiwan province, including more than ten ethnic groups.
The representative foods of the Alpine ethnic group include corn wine, rice wine, and potato wine.
10、Ham Poi of the Naxi
The Naxi people live mainly in Lijiang Naxi Autonomous County in Yunnan.
The main representative foods are Lijiang ham poi, Li Chun copper hot pot, hemp tonic, snow lotus platter, and so on.
11、Bamboo tea of the Brown ethnic group
The Brown people are mainly found in the western and southwestern parts of Yunnan along the border.
Tea drinking is another hobby of the Brown people and they are good at making tea. Bamboo tea and sour tea are unique to the Brown people. Sour tea is often used as a gift for friends and relatives.
12. Spicy and sour fish of the Achang people
The majority of the Achang people live in Yunnan and are one of the earliest inhabited ethnic groups in Yunnan, China.
The Achang’s spicy and sour fish is the representative food of the region.
13、Nu Biwa Meat
The ancient inhabitants of the Nu ethnic group are mainly found on the banks of the Nu and Lancang rivers.
Representative foods include roasted goat’s belly, lacquer oil tea, gourd wine, pipa meat, lacquer oil stewed chicken, and so on.
14、Ewenki yogurt of the Ewenki people
The Ewenke people are mainly found in Heilongjiang Province and Inner Mongolia Autonomous Region in Northeast China.
The representative food is dairy products, including thin cream, butter, milk dregs, dried milk, and milk skin.
15、Oroqen roast meat of the Oroqen people
The meaning of Oroqen has two interpretations, one is “people who live in the mountains” and the other is “people who use reindeer”.
The representative food is mainly meat: hand-held meat, roasted meat, roasted meat, dried meat, dried meat, dried meat strips, blood purification, birch juice, etc.
16、Kill fish of the Hezhen people
The Hezhen people are mainly found in the Heilongjiang, Songhua, and Ussuri river basins.
The main food of the Hecher people includes fish, animal meat, wild vegetables, wild fruits, edible mushrooms, etc., with fish being the main meat.
17、The buckwheat cakes of the Menba
The Mumbai people live mainly in the counties of Tibet, such as Murdoch, Linzhi, and Shauna.
Their main food among them is buckwheat, the method is to use a round thin stone plate, placed on a triangular shelf in the fire, to wild honey instead of oil, spread on the paste of buckwheat flour branded into a cake, and then smeared with milk dregs, chili, brine, and other seasonings.
18、The Bai’s steamed pork head with willow
The Bai people live mainly in the Dali Bai Autonomous Prefecture of Yunnan Province, with the rest of the population spread throughout Yunnan, the Bijie region of Guizhou Province, and the Liangshan Prefecture of Sichuan.
This is one of the most famous Bai traditional dishes and is made by steaming the pig’s head on a wicker rack. It is one of the most popular dishes of the Bai people during the Chinese New Year.
19、The deep-fried noodle cake of the Baoan ethnic group
The Baan tribe has a slightly similar custom to the local Hui tribe because of their Islamic beliefs and customs.
It is made into steamed buns, noodles, oil, and deep-fried noodles.
20、Buyi’s five-colored flower rice
The Buyi are a large minority group in southwest China.
The Buyi people are very hospitable, and it is a special feature that they use various plant pigments such as maple leaves to dye glutinous rice into colorful colors to make flower glutinous rice for their guests and friends during the Maple Leaf Festival on February 3 (or March 13) every year. Traditional snacks include pea noodles, cold rice cakes, rice noodles, bait pieces, and so on.
21、Daur’s Ermi Rice
The Daur ethnic group is mainly found in the Inner Mongolia Autonomous Region and Heilongjiang Province, with a few living in the Tacheng region of Xinjiang.
The representative food of the Daur is “Ermi Rice”, which is a mixture of buckwheat rice and millet or jizi rice.
22、De’ang chicken stew with sour bamboo shoots
The Deang is one of the oldest ethnic groups living on the southwest frontier, mainly on the west bank of the Nujiang River.
The representative ingredient of the Deang is sour bamboo shoots, which are used as a condiment when stewing chicken, stir-frying meat, or cooking fish.
- Stacked lamb of the Dongxiang
The Dongxiang are a fusion of many different ethnic components living together in Dongxiang, mainly Hui and Mongolians of the Islamic faith. Most of them live in the Dongxiang Autonomous County area of Gansu.
The representative food of the Dongxiang is stacked lamb, and the locals are also good at making stacked lamb into a clear lamb soup, which is delicious, nourishing and nutritious, and suitable for both young and old.
- Dong raw pickles of the Dong ethnic group
The Dong people are mainly found in Guizhou, Hunan, and other places. The Dong people have their own language.
The main Dong dishes are mainly sour and include sour cucumber, sour radish, sour knife beans, sour fern, etc.
- The Dulong bee pupa
The Dulong people are mainly found in the Dulong River Valley in Gunshan, Yunnan Province.
The representative food of the Dulong people is bee pupae. Other foods include roast wine stewed chicken, jimmy, boiled taro, etc.
26、Russian baked bread
The Russian ethnic group is mainly found in the Xinjiang region of China.
Representative foods of the Russian ethnic group are baked bread and homemade beer.
27、Hani bamboo chicken
The Hani people are mainly found in southwest Yunnan.
The representative foods of the Hani people are bamboo chicken, violently pickled plantain hearts, stir-fried muntjac meat with sour bamboo shoots, raw fried bamboo worms, bee pupa sauce, etc.
28、Kazakh Naren
The Kazakhs are mainly found in the northern part of the Tian Shan Mountains.
The main foods include noodles, milk lumps, milk tofu, crispy cheese, beef, lamb, horse meat, cream, ghee, etc. Representative foods include milk lumps, frozen meat, and horse milk.
- Banana meat of the Keno people
The Kinuo are mainly found in and around Kinuo Township, Jinghong County, Xishuangbanna Dai Autonomous Prefecture, Yunnan Province.
The Kinuo mainly eat good and new rice, and stale rice is mainly fed to livestock or made into roasted wine. Representative foods include plantain meat, whole meat strips, and fried sweeper worms.
30、Catfish juice of the Jing tribe
The Jing mainly lives on the three small islands of Spreading Tail, Wutou, and Shanxi in Jiangping Township, Fangcheng Autonomous County, Guangxi Zhuang Autonomous Region.
The main food is fish and prawns, which are often made into fish juice as a condiment for every meal. Fish juice, also known as “catfish juice”, is made from a variety of small fish that have been marinated.
- Bamboo rat stew in a casserole of the Jingpo people
The Jingpo people are mainly found in the mountainous areas of the counties of Dehong Dai Jingpo Autonomous Prefecture in Yunnan Province.
Their representative foods include stewed bamboo rats in casseroles, baked fish in bamboo tubes, and pounded eels.
- Kirgiz’s grilled rice
The Kirgiz people are mainly found in the Kizilsu Kirgiz Autonomous Prefecture in southern Xinjiang.
The main foods of the Kirgiz people include grilled rice, mixed noodles, flower rolls, naan, pot stickers, oil naan, fried noodle pieces, fried fruit, pancakes, oil cakes, milk skin noodle pieces, fried lumps, baked buns, dumplings, oil deep-fried noodles, creamy thin rice, etc.
- Lahu grilled meat of the Lahu ethnic group
The Lahu people are mainly found in the Menglian, Shuangjiang, Lancang, Menghai, and Ximeng regions in southern Yunnan Province.
The representative food of the Lahu has mainly roasted meat, which is roasted over a fire or wrapped in banana leaves and buried in the fire.
- The bamboo rice of the Li people
The Li people live mainly in areas such as Tong Shi town on Hainan Island.
The main representative food of the Li people in Hainan is bamboo rice, which is cooked in fresh bamboo tubes filled with rice and seasonings.
35、The barbecue of the Lopas
The Lhoba ethnic group is mainly found in southeastern Tibet, Lhoba.
Barbecuing is one of the main ways in which the Lhoba process their food. Both vegetarian and meat foods can be grilled.
- Sachima of the Manchu people
The Manchu people are mainly found in the three eastern provinces of China.
Manchu food is mainly pasta-based. “Sachima is made from eggs, sugar, sesame seeds, semolina, melon seeds, and green and red silk.
37、Sour food of the Maonan people
The Maonan people live mainly in northwestern Guangxi.
The representative food of the Maonan people is mainly sour food, and the food: snail sour, is unique.
38、Mulao pickled bean curd
The Mulao people are mainly found in the Luocheng and other county areas of Guangxi.
The main food of the Mulao people is mainly sour and spicy, including pickled bean curd and garlic.
- Braised Pipa Pork of the Pumi People
The Pumi is mainly found in the northwest of China.
The Pumi mainly rely on livestock and poultry as their source of meat. These include: pigs, cattle, lamb, etc., and make dairy products such as ghee and latkes. Representative foods include braised pipa meat, drunken chicken, fried tomatoes with bamboo leaf vegetables, etc.
40、Qiang lamb and sliced lamb soup
The Qiang are now mainly found in the Maowen region of western Sichuan.
The typical Qiang food is mainly medicinal food, and typical medicinal food includes mutton with slices soup and sheep’s hometown soup.
- Salar Oil Churning Dough
The Salar people live mainly in the Zunhua region of Qinghai province, which is situated along the Yellow River.
The representative food is oil dumplings, made of vegetable oil and flour.
- Stuffed tofu of the She (she) people
The She is mainly found in Fuan in Fujian, Jingning in Zhejiang, Guangdong, Jiangxi, Anhui, and other areas.
then The representative food of the She is “stuffed tofu”.
- Fish wrapped in leeks of the Shui ethnic group
The Shui people are mainly found in the Lingnan region and the southeast coastal areas.
and The representative food of the Shui people is a sour soup, including spicy sour (made of chilies), mao spicy sour (made of tomatoes), and many others.
- Tajik hand-held mutton
The Tajiks are mainly found in Tashkurgan Tajik Autonomous County in Xinjiang, with the rest in the Shandong, Zepu, Yecheng, and Pishan county areas.
Well, The representative food of the Tajiks is mainly meat: the meat is cooked and then dipped in salt, which is considered to be the original soup and the original taste.
45、Tatar Gubaidi’e
The Tatar people are mainly found in the Yining, Tacheng, and Urumqi regions of Xinjiang.
The Tatar are good at making various kinds of cakes, such as “gabardine”, which are made from flour, rice, cheese, eggs, cream, sultanas, and dried apricots, and are famous in Xinjiang for their crispy exterior and soft interior.
46、Turkish patties and bacon
The Tujia are mainly found in Hunan, Hubei, Guizhou, and Sichuan Provinces.
The main representative foods of the Tujia people are patties and preserved meat, oil tea, Chinese cabbage, deep-fried noodles, rice noodles, and fried patties.
- Gelao (gē lǎo zú) buckled meat base dish
Mainly found in the Miao Autonomous County of Guizhou Province and the Daochen Gelao Miao Autonomous County.
The main dishes of the Gelao are sour and pickled vegetables, a mixture of bok choy, chilies, garlic, and ginger, and pickled toon, made from toon sprouts, etc.
48、Halihai of the Tu ethnic group
The Tu ethnic group is mainly found in the Mutual, Minhe, and Datong areas of Qinghai Province.
The representative foods are halihai, tuhuri, garenmai, roasted wheat, etc.
- Quail meat soup of the Wa
The Wa are mainly found in the southern part of the Nu Mountain range in the west and southwest of Yunnan Province, west of the Lancang River, and east of the Nu River.
All men, women, and children eat chilies, and there is a saying that “you can’t eat without chilies”.
- Uyghur kebabs
The Uighur people live mainly in the area south of the Tianshan Mountains in the Xinjiang Uighur Autonomous Region.
The Uyghurs love to eat naan, grilled rice, buns, and noodles, and there are many famous dishes and snacks, such as roasted whole lamb, hand-held lamb, parmudin, thin-skinned buns, and grilled lamb skewers, as well as oil deep-fried noodles, halwa, haggis, quality, and roasted pumpkin.
- Rice sausage of Uzbek people
The Uzbeks are mainly found in the Xinjiang Uyghur Autonomous Region.
Rice intestines and noodles and lungs are traditional snacks loved by the Uzbeks and are finely prepared.
- Spicy jars of the Xibe people
The Xibe people are mainly found in Xinjiang and the northeast, with a scattering in eastern Inner Mongolia and the Nengjiang River valley in Heilongjiang province.
Spicy jars are a unique dish for the Xibe people. Usually, the meat is chopped, the long chilies are cut into 2cm sections to remove the spicy tendons, then the meat is stuffed, hung in batter, and deep-fried to a golden color, and served on a plate.
53、Yao Ho-Bao Za
The Yao are typical mountainous people in southern China. The Yao call themselves “Mian”, “Jinmen”, “Bunu”, “Laja”, “Bingdoyu” and so on. “There are more than 30 different names for the Yao, depending on their economic life, area of residence, and clothing.
With a large population and a wide distribution, the Yao have unique flavors of food in all parts of the country, typical of which are: oil tea, zongba, and lotus Hunza.
54、Yugu burnt shells
The August live in the Sunan area of the Hexi Corridor in Gansu Province, with the rest living in the Huangnibao area of Jiuquan. The Augusts call themselves “Yaohuer” and “Liangla Yuguer”.
The milk products of the Yugus are mainly made from yak, cow, and goat milk, including sweet milk, sour milk, milk skins, ghee and quota. The pastry delicacy burnt shells are very special.
- Boiled suckling pig in the white water of the Yi people
The Yi people are found in Yunnan, Sichuan, Guizhou, and Guangxi Zhuang Autonomous Regions.
Their specialties include buckwheat baba, battered pickled pork, and boiled suckling pig in white water.
- The eight Han Chinese cuisines
The Han people are the main ethnic group in China. The word “Han” originally referred to the sky and the Milky Way, and the poem “The Book of Songs” reads: “There is Han in the sky”. The Han Chinese are known as the “Han people”, which began in the Han Dynasty. The Han people have a long and unbroken history and are the most populous people in the world.
2. Uyghurs are careful to eat naan, which is broken open by hand and then eaten, and are not allowed to take the whole naan and bite into it. Grilled lamb kebabs are a traditional food and produce fresh, spicy meat with a distinctive flavour. Grabbed rice and ramen are also popular Uyghur foods. Side dishes include beef, lamb, chicken and various vegetables, but no vegetarian dishes are eaten and meat must be added to dishes.
3, Tibetans, the diet is mostly four meals a day, the first meal at 7am. Eat more tsampa, drink ghee tea, 10 o’clock to eat the second meal, 2 o’clock in the afternoon to eat the third meal, also known as lunch, to eat mainly meat. The fourth meal is eaten at 8pm, with porridge as the main food. On the whole, herders eat beef, mutton and milk tea as their main food, and dairy products such as ghee, yoghurt and cheese. The diet of Tibetans in agricultural areas is mainly food, with vegetables as a side.
4. Mongolians, the Mongolian people mainly eat beef and lamb meat and dairy food, the history books to “nomads travel in all seasons, but by water and grass, the only food but meat and cheese” to describe the nomadic life formed by the food habits. Roast meat, roast meat, dried meat and hand-held meat are all common Mongolian foods, with hand-held meat being the most famous and available in all seasons.
5. The Korean people, who produce rice in abundance, eat rice as their main food, followed by cold noodles and rice cakes. There are many different kinds of rice cakes, such as rice cakes, rice cakes and rice cakes. The taste of the Korean people is mainly salty and spicy, and there is a wide variety of salty dishes, which are beautiful and very tasty. Chillies are a must for every Korean family, and the Korean people are no less spicy than the people of Sichuan and Hunan.
6, Dai, like sour, spicy and fragrant. Their cooking methods mainly include steaming, grilling, boiling and pickling. Among them, grilled fish is very special, the practice is to remove the internal organs first, chopped onion, garlic, ginger and chilli into puree, placed in the belly of the fish, then wrapped with lemongrass, placed on a dark fire slowly roasted until charred. It is crispy and tender. The Dai people boil chicken and fish with sour bamboo as the best dishes for their guests.
7, Qiang, mainly produces corn, yams (potatoes), wheat, barley, buckwheat and various kinds of beans, but the yields are not high. Vegetables include cabbage, radish and bok choy.
8, the Bai, with rice, wheat, corn, buckwheat and potatoes as the main food, and many varieties of vegetables. They are good at pickling meat and savoury dishes and making their own fruit such as preserves, candied mountains and sweet plums stewed in snow. Festivals, the Bai like to use glutinous rice or wheat, barley brewing white wine, water wine, usually fond of sour, cold, spicy diet.
9. The Miao, whose taste is mainly sour and spicy, like to eat chillies. Daily dishes are mainly hot and sour soup dishes. Sour vegetables are delicious, easy to prepare and can be eaten raw or cooked. When eating fresh vegetables or beans, Miao families also mix in some sour vegetables or sour soup. It increases the appetite.
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The following are some of the major ethnic minorities’ food cultures.
Manchu long lived in the northeast of China between the white mountains and black water, the Qing Dynasty Manchu dishes affect the country, after the Manchu-Chinese exchange, some have been absorbed by the Chinese cuisine, now only in the northeast, northwest, and some other areas, Manchu Lai still retain the original flavor.
The main food has sorghum, millet, corn, etc., like to eat white boiled pork, hunting the wild boar, deer, rabbits, etc. is also part of it. The Manchu are good at making honey products. Prefer to eat pastry noodles and dried fresh fruit. Manchu traditional dishes such as white meat and blood soup, traditional snacks such as Saqi horse, cake, corn flour, etc.
The Tibetan people have long been mainly engaged in animal husbandry, and their dishes are mainly made from beef, lamb, and milk. The popular “Three Treasures of Northern Tibet”, which are made from local ingredients, include snow chicken stewed with cordyceps, rice with ginseng fruit and ghee, and lamb stewed with mushrooms. Under the influence of Lamaism, Tibetans do not eat fish.
The Mongolians are mainly found in Inner Mongolia, Gansu, Qinghai, Xinjiang, and some parts of the Northeast and are mainly nomadic. The Mongolian people call milk food “white food” and meat food “red food”. The most distinctive food is the “three treasures of the north of the country”, namely Daigo (pure ghee), cheese, and horse milk wine. The red food is mainly beef and sheep meat. The Mongolian people like to eat hand-cooked lamb. The whole lamb dinner is the best Mongolian feast.
The food culture of the Hui people still retains its ethnic characteristics. Hui cuisine, also known as “halal”, has a long history. Due to their Islamic beliefs, the Muslims have certain dietary taboos, the most important feature being that they do not eat pork, but camel, beef, and lamb meat.
Now China’s Hui Halal cuisine has three broad flavor characteristics: First, the northwest, such as Xinjiang, and Ningxia area of Halal Lai, more retained the Middle East Arab diet characteristics. The second is the northern halal dishes north of the Yangtze River, more influenced by Beijing, and Shandong cuisine, the cooking of lamb is very characteristic, and the production methods are fine, to explode, stir-frying techniques are the best. The third is the mixed southern and coastal areas of Hui Halal cuisine, the production of lamb and duck have unique features. The above make up the overall Chinese Halal cuisine.