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日餐： Japanese cuisine日本料理是用眼睛品尝的料理，更准确应该是用五感来品尝的料理。即：眼-视觉的品尝；鼻-嗅觉的品尝；耳-听觉的品尝；触-触觉的品尝；自然还有舌-味觉的品尝。然后说到能尝到什么味道，首先是五味。五味可能同中国料理相同，甜酸苦辣咸。并且料理还需具备五色，黑白赤黄青。五色齐全之后，还需考虑营养均衡。日本料理由五种基本的调理法构成即：切、煮、烤、蒸、炸。和中国料理相比，日本料理的烹饪法比较单纯。日本料理是把季节感浓郁的素材以五味（实为六味，第六种味道-淡。"淡"则是要求把原材料的原味充分的牵引出来。）、五色、五法为基础，用五感来品尝的料理。 Japanese cuisine is a taste of cooking with your eyes, a more accurate sense of taste should be used five servings. : Eye-visual taste; Nose-the smell taste; Ear-hearing taste; Contact-sensitivity of taste; naturally, tongue - Taste the taste. What flavor can be tasted and then said, first of the all flavors. All flavors may be the same with the Chinese cuisine, sweetness, sourness, bitterness, peppery hotness, and saltiness. And cooking needs five colors, black, white, red, yellow, green. And need to consider the balance of nutrition. And compare to Chinese dishes, Japanese cuisine cooking method is very simply. raw fish生鱼片、sushi寿司、squid rice鱿鱼饭、Nagasaki cake长崎蛋糕、茶巾寿司Sushi Rice Packaged in Egg Pancake、炸豆腐Fried Bean Curd
韩国：Korean cuisine 韩国饮食特点十分鲜明，烹调虽多以烧烤为主，比较清淡，少油腻，而且基本上不加味精，蔬菜以生食为主，用凉拌的方式做成，味道的好坏全掌握在厨师的手指中。尝过韩式白菜泡菜的客人都对这个韩国饮食文化中的“国粹”难以忘怀。韩式烤肉以高蛋白，低胆固醇的牛肉为主。 The distinctive characteristics of Korean cuisine, cooking mainly barbecue, to more tepid and less oily, but basically no MSG. Mainly to eat vegetables with cold and the cause, all in good or bad taste of the chef. Customers who have eaten 清蒸八宝鸭 Steamed Duck with “Eight-treasures” 辣子牛肉丁 Hot Diced Beef 烂鸡海参 Steamed Sea Cucumber and Chicken Meat 鳓鱼冻 Chinese Herring Jelly 栗子焖鸡 Stewed Chicken with Chestnuts 栗子烧猪肉 Braised Pork with Chestnuts 莲蓬鲜贝 Braised Fresh Scallop Like Lotus Seed Pod 凉拌三丝 Three Kinds of Cold Mixed Vegetables 溜鲈鱼 Braised Weever 熘鹌鹑 Braised Quail 罗汉大虾(韩国) Arhat Prawns 萝卜沙拉 Radish Salad 麻辣牛肉 Beef with Cayenne Pepper 辣兔肉
泰国菜以辛辣，甜，酸味特色而闻名。选料因为选用新鲜的原料，色彩极为鲜艳，再配上各类香料，在烹饪过程中，已令人垂涎三尺。加上特殊的烹饪技巧，使泰国菜在世界美食中享誉盛名。 Thai cuisine is famous with pungent, sweet, sourness. Chooses the material because selects the fresh raw material, the colors extremely bright, again is joined to each kind of spice, in thecooking process, made one drool with envy. Because of the use of fresh raw materials, extremely bright colors, coupled with various spices and it is very delicious in the cooking process 酸辣虾汤 Tom Yum Kung、生蚝 Hoi Nanglonm、龙虾 Kungmangkawn、泰式火锅 Thai Suki、咖哩螃蟹 Pu Pat Pong Kali、茄子鸡汁汤 Kaeng Khiao Wan、泰式炒饭 Khao Phat、炒倮条 Phat Thai、凉拌木瓜 Som Tam 西餐介绍：Western-style food Western-style food refers to the food or dinner cooked according to the customs of western countries. Western-style food is originated in Europe and the European cooking methods were conveyed2 by an Italian—Martin Polo to In recent years, the number of foreign guests increased rapidly. More and more hotels have western-style food services. At the same time, more and more Chinese people have accustomed5 to the hobby of eating western-style food. When eating western-style food, you can talk with others freely and lightly. But, when you talk with others, don't chew the food in your mouth. Generally speaking, clean your lips with napkins6 before talking or drinking. When eating western-style food, you can not hold the plate when eating; can not stab7 the food while eating the large piece of food. You should cut the food into small pieces and then put them into your mouth. When eating western-style food, the way of eating is similar to the way of eating Cantonese food8. That is—drink soup first and then eat the dishes. When drinking the soup, and hold the spoon with right hand, the spoon should face the outer side to ladle out9 the soup, and then put it into the mouth. Don't make any sound while drinking the soup. When eating western-style food, the bones and thorns should not be put into the mouth when you meet the dishes which have them. The food which already eaten into the mouth can not be spit out. So you should know the food you eat when eating western-style food. For the food which you are not so sure or the food which you don't like, then you'd better not put them into your mouth. When eating western-style food, if you leave the table without finishing the dinner, you should put the knife and fork crossed beside the plate, let the edge of the knife faces inside. If you have finished your meal, you should put the knife and fork side by side to show that the plate can be removed. 西餐泛指根据西方国家饮食习惯烹制出的菜点。西餐起源于欧洲，最早是由意大利人马丁·波罗将某些欧洲菜肴制作方法传到中国。鸦片战争后，洋人的“家常菜”演变为后来的“西餐厅”，及至中国人经营的“番菜馆”，仅限于官僚和商人享用。 近年来，外国游客不断增多，很多饭店都有西餐服务，同时越来越多的中国人也有了吃西餐的爱好。 吃西餐时，桌上你可以和其他人轻松自由地交谈。但是说话时嘴里不要嚼食物，通常说话前或喝酒前都要用餐巾擦一下嘴。 吃西餐时，不能端着盘子进餐；吃大块食物时，不能用刀扎着食用，而应将食物切成小块，再送入口中。 吃西餐时，跟中国广东菜吃法有点相似，先喝汤后吃菜。喝汤时，右手拿汤勺，勺口朝外舀，舀上后再送入口中，喝汤时不能发出任何声响。 吃西餐时，如遇到带骨头和带刺的菜肴，一般骨头、鱼刺不进口，而且吃进口里的食物不能再吐出来。所以吃西餐时要对菜肴有所了解，没有把握或是不爱吃的菜就不要放入口中。 吃西餐时，如席间用餐未完但有事离座，应将刀、叉交叉放在盘边，刀口朝内；如用餐完毕，表示可以撤走餐盘，则将刀叉并排放入盘中即可。
北方面食 中国的北方大都以面食为主，品种繁多，历史悠久，经历了几千年孕育的现代面食更是味美！ Jiaozi (Chinese dumplings): shaped like an ancient Chinese coin called a yuan bao, it means bringing a good fortune in the new year. Yu (fish): Chinese idioms has Nian Nian You Yu, meaning the fish is the dispensable food symbolizing a wealthier life in the coming year. Niangao (Sweet steamed glutinous rice pudding):It is said to represent all the family members attaining higher standards in life, work and study. Sixi Wanzi (Four auspicious meat balls): Everything is perfect in the coming year.
烧饼Clay oven rolls 油条 Fried bread stick 韭菜盒 Fried leek dumplings 水饺 （Boiled ）dumplings蒸饺 Steamed dumplings 馒头 Steamed buns 割包 Steamed sandwich 饭团 Rice and vegetable roll 蛋饼 Egg cakes 馄饨面 Wonton & noodles 刀削面 Sliced noodles 麻辣面 Spicy hot noodles 麻酱面 Sesame paste noodles 鴨肉面 Duck with noodles 鱔魚面 Eel noodles 乌龙面 Seafood noodles 榨菜肉丝面 Pork , pickled mustard green noodles 牡蛎细面 thin noodles 板条 Flat noodles 米粉 Rice noodles 炒米粉 Fried rice noodles 冬粉 Green bean noodle Early tea 早茶，又称早市茶，它既能充饥，又能联谊，在中国华南地区流传最广。目前中国各大、中城市都有供应早茶的，但历史最久、影响最深圳特区的是羊城广州和香港、澳门特区。 Early tea, and calls the morning market tea, it both can appeasehunger, also can make friends, spreads in the 1.干蒸 dry cook 2.烧卖 steamed ball 或者 shao-mai 3.肠粉 rice noodle roll 4.河粉
泰国：Thai cuisine |
