Deepest inherently philosophical doctrines of ancient China, has always impressed us with their depth and wisdom sayings. Every word and thought, though filled with invaluable drops of meaning that are the determining factor in the formation of modern socio-political behavior of the Chinese people. China is not just a country with its own laws and concepts, is a place of beauty, aesthetics and a truly traditional symbolism. Such philosophies like Taoism (currently the religion with stately design) and Confucianism simply could not go away completely, they are modernized, changed and subsequently have survived, thus having a significant impact on the life of China’s population. So it is with cuisine, Chinese cuisine is very diverse and aesthetically pleasing, appearance and colour of food in China attach great importance.
Cuisine of China can not be called a centralized and uniform for all provinces, each province of China has its own feature, which affects the flavors of the dishes. This way you can select multiple regions, where you can enjoy the traditional flavours of Chinese cuisine — Shandong, Sichuan, Canton (Guangdong) and Fujian. By the way if you trace menu, all regions, all the same, you will observe the heterogeneity of regional cuisine, so cuisine of China can be called a collective, each province Continue reading
1. Haggis (Scotland).
The Scots know a lot of non-standard dishes, Haggis is a proof. It is made from lamb innards, namely the liver, lungs and heart, which are cut and generously seasoned with onion, fat and spices. And then boiled in sheep stomach. A sort of version of our homemade sausages. Haggis in Scotland is revered, while for foreigners this dish the habit may seem alapetite.
2. Paella (Spain).
Spain without paella is not Spain. The basis of the dish is the rice, and added so many ingredients that can vary. They say that there are several hundred variants of paella, and to disagree is very difficult. Because it can be tinted with turmeric, add the olive oil, experiment with different types of meat, seafood and vegetables. However, the most classic is the paella with seafood.
3. Bigos (Poland).
Stew sauerkraut and fresh cabbage, fry the meat, mix them together and again sweat – there you have the bigos. The meat should be juicy-Pesochnoe, prozhilochki fat. And in bigos add smoked meat, spices, wine, prunes and mushrooms. A great winter dish, perfectly eaten with vodka.
4. Couscous (Morocco).
Most popular Continue reading
Japanese food is quite simple, as strange as it may sound. In the kitchen use a small range of products, and methods of cooking do not cause problems. But despite this, it is considered one of the most exotic and mysterious. The most important ingredient which is the basis of Japanese cuisine is rice, in Japanese it replaces the bread. It is present almost everywhere, especially in the sushi and the rolls. The Japanese, rice is boiled without salt and spices. Cooked rice should not be like porridge and sticky, each grain of rice must be separated from each other.
Also in Japanese cuisine use all the possible seafood, which are rich waters of the Pacific ocean and the sea of Japan. A variety of dishes from salmon, tuna, crab and shrimp, as well as exotic dishes of sea urchins, fish-saws, octopus, cuttlefish. It is important that the fish in Japan is not subjected to heat treatment, it is served raw, so it is necessary that all the products were fresh.
The world’s most popular dish of Japanese cuisine is sushi. In our time in the menu of any Japanese restaurant sushi are absolutely indispensable dish. There are many kinds of sushi: spicy and sharp, of marble, white and coloured rice, with octopus, salmon, eel, shrimp and many other tasty toppings. You can also find and vegetable Continue reading