[关于中国饮食文化的英语手抄报]美国饮食文化英语手抄报

The United States Food have Hamburger, pizza ，steak.And Americans love a day and more ashamed, a proper amount of to drink coffee or dessert after the meal.The United States is the dessert apple pie and Americanice cream. The French food in general including these aspects:bread, cakes, cold food, cooked food, meat, cheese and wine.The French take it as a great honour is wine, bread and cheese. 1 cup meal aperitif indispensable. The types of wine during dinner, or even very particular about color. Point of meat with red wine should be. Eat fish and shrimp kind ofseafood drink white wine, some people eat also like drink a little brandy for a class of liquor. For each wine glassesare different.The diet custom taboo chrysanthemum, Rhododendronand all the yellow flowers, paper flowers. Also resentful ofdark green, is that these are not auspicious, so in theFrench restaurant decoration and attention should be paid to shop in taichung. At mealtime, French guests generally do not welcome someone to deliver a towel.The biggest characteristic of fresh seafood Japanesecuisine.The tea ceremony in thinking, it contains the immortal thoughts, Taoism, yin and Yang, Confucianism, Shinto; in the form of painting, sculpture, including architecture,etiquette, flower arranging, lacquer ware, pottery, bamboo,cooking, sewing and other content. The tea ceremony is called is the application of a philosophy, artistic life."Porridge." (Yamagata): This is the county Sakata localhometown flavor, to dry green roe and salted salmon roeas the center with the dish, then plus a lot of steamed riceand wine fermentation. Finally into a porridge like, so you can't use take and eat, can only use the spoon to eat, this is a very special sushi. "Yi" (Wakayama county): generally with the blue and white fish, and sometimes also used sweet fish. Now, it is a special kind of practice, not only the salt and vinegarsteamed rice together for natural fermentation, can be said that this is a prototype. This point and the above mentioned Shiga county "in common.". Sprinkle salt onsteamed rice, by hand to the sticky, and salted fishtogether with wrap, persimmon leaf, above the pressureon the heavy stones, fermented for about half a month "White wine" (Kagoshima Prefecture): plus wine in with a small amount of boiled out of steamed rice, then put thefish and shellfish, bamboo shoots, carrot, burdock andmountain vegetables on the steamed rice superimposedinto five layers, top with heavy stones down To embody the essence of Japanese culture, from theJapanese Restaurant habits is that: the traditionalcombination and now, advocating nature and mergers.

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