外国食物.pptVIP

Food around the world French cuisine French cuisine is a style of cooking derived from the nation of France. It has evolved extensively over the centuries. It is characterized by its extreme diversity and style. Andouillette is a French sausage, a specialty of Lyon, Troyes and Cambrai. Traditional andouillette is made from the colon and the stomach of pig. In modern times, contents vary and normally contain intestines of pig, cow and/or calf. It is not to be confused with andouille sausage, which is much spicier, but more mild in animal-derived smells. Foie gras (French for fat liver) is the liver of a duck or a goose that has been specially fattened by gavage (as defined by French law). Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Mousse is a form of creamy dessert typically made from egg and cream(Classically no cream, only egg yolks, eggs whites, sugar, and chocolate or other flavorings), usually in combination with other flavors such as chocolate or pureed fruit. Korea cuisine Korean cuisine is largely based on rice, noodles, tofu, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany the ubiquitous steam-cooked short-grain rice and soup. Every meal is accompanied by numerous banchan. Kimchi is a fermented, spicy vegetable dish usually made of baechu, radish, or cucumber. At least one type of kimchi is served as banchan at virtually every meal, year-round. It is also a common ingredient in other Korean recipes. Galbi (??): pork or beef ribs, cooked on a metal plate over charcoal in the centre of the table. The meat is sliced thicker than bulgogi. It is often called Korean BBQ, and can be seasoned or unseasoned. A variation using seasoned chicken is called (Dakgalbi). Bibimbap (???, mixed rice): rice topped with vegetables, beef and egg, and served with