Ventu / Stray Dog Kanshan
Editor/Stray Dog Kanshan
Today's topic: How do Western chefs from Europe and the United States feel when they taste our Chinese food? Will they be amazed!
Our country is big and has a lot of things, and there are too many kinds of ingredients to count. From north to south, from the sea to the mountains, it's everything. When the Western chefs saw this posture, their eyes straightened. They had probably never seen so many ingredients, let alone how they made them. We Chinese can turn these ingredients into delicious dishes and open their eyes.
When it comes to cooking, the craftsmanship of our Chinese chefs is called a must! Stir-frying, stewing, boiling, steaming, frying, roasting, proficient in everything. The Western chefs couldn't help but applaud when they saw that our chef was chopping vegetables as if they were playing, the seasoning was just right, and the heat was just right. They may be thinking, "We have to learn this craft!" ”
Let's take a look at what netizens have to say
I've seen French consommé before, and putting an onion with a slightly carbonized surface in it can dye the soup a wonderful brown color
Boiling water cabbage is also the last to remove impurities with minced chicken to clear the stock. If it weren't for the popularity of Douyin in recent years, the technique of hanging soup is just a secret of the chef's industry.
This is the correct solution, most people prefer the taste of their hometown, the taste of habit; No matter how delicious the others are, they are just the seasoning of life
So the richer the place, the greater the tolerance for taste
People who think that nothing is inferior to his daily food, in a word, are short-sighted. Many people think that when it comes to Western food, the monotony is bad, but he doesn't know that every country in Europe and the United States may have different food styles.
Southerners say that the vast majority of dumplings, including almost all those in the north, are unpalatable... The fried dumplings are a little more delicious...
Yes, high-end Chinese food can no longer be found except for Cantonese cuisine, and high-end restaurants with more than 1,000 per capita can compete with Japanese and French cuisine. Other cuisines are all finished, the traditional cuisine of the north is almost lost, the non-spicy Sichuan cuisine is almost lost, Hunan cuisine and Northeast cuisine are difficult to high-end, and there is only a state banquet of Huaiyang cuisine left, but it is difficult to achieve 1000 per capita no matter how fine it is.
The most popular Chinese food here is Cantonese morning tea. The rest is basically all about the Chinese business
Chinese food is lost on the plating, not as exquisite as Japanese and French food [tears laughing] I see you often say that India food is like a mush, in fact, there are many Chinese food similar to mush. For example, mapo tofu, scrambled eggs with tomatoes
This hamburger fries steak can't be compared to Zuo Zongtang chicken. Zuo Zongtang chicken is not available in China, and foreigners misunderstand Chinese food. But fries burger steak is a real thing in United States, and Trump, Obama often chooses for lunch. Don't tell me there is no McDonald's in United States!
Although Zheng He's trip to the West is very great, not only to show national strength and promote national prestige. How did your teacher come to the conclusion that it would do more harm than good.
There is also a "Hanfu" that no one in the Han Dynasty knows, and walks the streets and alleys abroad to boast about it
Indeed, it is better than what is eaten, and it is not comparable, so it is incompetent and furious.
First of all, many people will compare a big banquet with a beautiful fast food restaurant, and secondly, they like to compare a special snack they love to eat with a big road goods fries and fried chicken.
During the Spring Festival, it is especially easy to "accumulate food", guess why [surprise] is not that the Spring Festival food has been put for a long time, and the incidence of food poisoning is high. However, in fact, the management of cold dishes in China is very strict, and it has always been required to have a special cold food room. The requirements for braised vegetables are relatively low, and I personally tested the poison and felt that it was okay to eat the braised vegetables on the same day and reheat them before eating.
I also like Sichuan peppercorns, and I often make dry croquettes, soft-fried shrimp, dry-fried mushrooms, and dry-fried tenderloin in order to eat freshly baked peppercorns and salt. It can be said that dumplings are made for vinegar. [covers face]
This must have been true, and it was published in a local Chinese tabloid.
That's how magic is Chinese food! It will amaze Western chefs and make foodies all over the world go crazy. Eating Chinese food is to enjoy a feast of taste and culture. We Chinese, what a blessing!
What else do you have to say about this? Share your thoughts in the comments section!
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