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delicaciesBy趙彤彤魏湘寧Ifthepersonisnotgoodtoeat,cannotthinkwell,love,andhaveagoodrest。ItalianfoodItalianfood,famous,andwesternmethodswithcooknoodles,rice,notasstaplefooduse意大利面提拉米蘇Italianfoodisthemotherofwesternfood.IncommonlyItalianpeopleeattheacquisitionusedsixorsevenmatureate,thisisothercountriesdonothave.Tastehobby:westernroastlamb,steak,etc.一般在意大利吃人的習(xí)慣六或七成熟就吃，這是其他國(guó)家所沒有的?？谖稅酆茫何鞣綗嵫蛉猓Ｅ?，等。2023/2/5世界美食4pizzapastaDessertandcoffee卡布奇諾cappuccino

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瑪奇朵Macchiato康寶藍(lán)conpannaGelato意式冰淇淋提拉米蘇TiramisuMousse芒果慕斯FrenchcuisineFrenchfoodfeaturesare:widechoiceofmaterial(suchassnails,gooseliverarethedeliciousfoodofFrenchdishes).法國(guó)菜的特點(diǎn)是：材料的廣泛的選擇（如蝸牛，鵝肝是法國(guó)菜的美味食物）法國(guó)鵝肝Gooseliver鵝肝2023/2/5世界美食8Snail蝸牛TherearevariousofflavoringinFrenchfood,Withwinetotaste,whatkindoffoodmatchupthewinehasstrictregulation,suchasclearsoupwithwine,seafoodwithbrandyanddessertaccompanywithvariousliqueurorbrandy.有各種各樣的法國(guó)食品調(diào)味，用酒來調(diào)味，什么樣的食物搭配的葡萄酒有嚴(yán)格的規(guī)定，如清湯海鮮酒，白蘭地酒或白蘭地，伴隨著各種甜點(diǎn)。Frenchsteak法式牛排馬卡龍

Macaron法式面包Frenchbread法式奶酪cheeseFrenchtruffules法國(guó)松露JapanesecuisineJapanesefoodfocusontheratioofcuisine

nutritionandlikeeatingtherawfood:lobster,tuna,threelinesfish,aredippedthegreenmustardandcondimentrawfood,eatintodrinksomewine日本料理講究營(yíng)養(yǎng)的配比，而且喜吃生食：龍蝦、金槍魚、三紋魚，都是蘸了綠芥末和調(diào)料生食，吃進(jìn)喝一些清酒。InadditiontotheJapanesesashimi,sushicookingdishesandteppanyaki,tempura,dipineggsbeefhotpotandsimilarChineseinstant-boiledmuttonbeefwaterpot.除生魚片、壽司外，日式料理的名菜還有鐵板燒、天婦羅、蘸生雞蛋吃的牛肉火鍋和類似中國(guó)涮羊肉的牛肉水鍋。米酒ricewine天婦羅Tempura鐵板燒TeppanyakiShouXishao壽喜燒KoreancuisineKoreanfoodislargelybaseduponrice,vegetables,andmeats.TraditionalKoreanmealsarenotedforthenumberofsidedishes(banchan)thataccompanysteam-cookedrice.Kimchiisoftenserved,sometimesateverymeal.韓國(guó)料理主要是根據(jù)水稻，蔬菜，肉類。傳統(tǒng)的韓國(guó)餐是小菜數(shù)表示（班禪）伴隨蒸熟短粒米。泡菜是通常，有時(shí)在每一餐。KimChi韓國(guó)泡菜

石鍋拌飯Babimbap←2023/2/5世界美食15

friedricecake炒年糕2023/2/5世界美食16KoreanseafoodHotpot韓國(guó)海鮮火鍋2023/2/5世界美食17KoreanBBQ

ChinesecuisineBeijingcuisineBeijingcuisineiscomposedbythreetypesofcuisine:ShandongcuisinewithBeijingflavor,nationalmuslimcuisineandpalacecuisine。北京菜是由三種菜系：山東菜和北京風(fēng)味，全國(guó)清真菜、宮廷菜醋椒魚鹿茸三珍BeijingcuisineIthasagreatinfluenceandreputationintheworld,thoughthehistoryofformationisnotverylong.它具有強(qiáng)大的影響力和在世界上的聲譽(yù)，但形成的歷史不是很長(zhǎng)。北京烤鴨北京涮羊肉DongbeicuisineThemainfeaturesofNortheastcuisinearestew,sauceandroast,whichisshapedrough.ThecolourofDongbeicuisineisheavyanditstasteisstrong.東北菜的主要特點(diǎn)是湯，醬和烤，外形粗糙。東北菜的顏色和味道非常重。燒肘子鍋包肉.Suchassaucepigspine,saucechickenfeet,saucechickenliverandsoon.Thenyoudrinkthemellowsorghumwine,youwouldhaveabitpridefromthestomach,filledwiththetasteoftheGreat。如醬豬脊骨，醬雞腿，雞肝臟等。然后你喝醇厚的高粱酒，你會(huì)從胃部有一點(diǎn)驕傲，充滿了滿足的味道HunancuisineInlong-termdietcultureandcookingpractice,hunanpeople'screatedavarietyofdishes.在長(zhǎng)期的飲食文化和烹飪實(shí)踐中，湖南人民創(chuàng)造了各種各樣的菜。左宗棠雞辣子雞丁Hunancuisinehasgraduallyformedthreekind