Old Colosseum

Sukiyaki. “Sukiyaki,” also known as Japanese hot pot, is from the latter half of the 19th century until after the popular. It is cut into thin slices of beef, and seafood, vegetables, cooked, raw eggs stained with juice, sugar, soy sauce and eaten with sauce made ​​of. Ancient Japanese have this habit of eating, before the Meiji Restoration of farmers on the outside of the bushmeat after eating cooked on a hoe, originally called the “hoe burn.” Later in the pit on the development of the iron pan, add onions, tofu, fish, vegetables, etc., all while eating cooked the “Sukiyaki.”

Stonegrill. “Stonegrill” that stone burn. Is the steak cooked on hot stone, dipped in soy sauce, fresh food. This beef is the result of specific breeding and feeding techniques. It is said that the feeding period, cattle regularly to drink some of the low alcohol content (4% to 5%) of beer, so that it runs blood, speed metabolism, and then some of the hay or brush, brush all over the body for the cattle, so that fat evenly distributed, rather than what we often see red is red and white is white beef. So, this is called “Kobe beef” and “Matsuzaka cow” beef meat is soft, fresh anomalies, and taste very sweet. Specifically be used to make stone burn.

Burning birds. That is chicken. Chicken cut into sheets about the small bamboo stick on the string, dipped in soy sauce, sugar, wine and other prepared sauce, then grilled over the fire. Also useful for the internal organs of chickens or pigs as raw material, but have said burning birds. It is cheap, as many people like snacks. “Burning Bird House” can be seen everywhere throughout Japan.

Teppanyaki. Teppanyaki is very popular in Japan, authentic Japanese teppanyaki, by definition, is a big iron on a variety of barbecue food, while a Japanese Teppanyaki cuisine in an expensive, because Teppanyaki will the finest selection of materials, such as fresh seafood, including lobster, abalone, etc., made ​​of cow meat will be used, such as “Kobe beef”, “Matsuzaka beef” or “Omi beef”, etc., and sometimes a 200 grams of superior beef, they have to spend 10,000 yen or more.

Italian sculptor and chocolate Guinness world record holder Weiqi Ya (Mirco della Vecchia) the use of black, white chocolate carving out a model of cultural heritage monuments around the world, including the Great Wall of China, France Arc de Triomphe, the Greek Parthenon Temple, the Roman arena and the leaning Tower of Pisa in Italy, Australia, the Sydney Opera House, UK Stonehenge, Egypt Abu Simbel temple, etc., well that is very realistic.

According to reports, with chocolate carving requires great patience and careful, and hard work, Weiqi Ya have done it.

In these sculptures, the Leaning Tower of Pisa in Italy and France, a larger proportion of the Arc de Triomphe, Leaning Tower of Pisa’s tilt angle just right, the Leaning Tower of grace and reality are very similar.

Weiqi Ya at work, concentrate, and focus on the kind of reduction, even outside Italy, the Roman arena collapse damaged part of his chocolate sculpture is also carried out faithfully restored, art is amazing.

In Egypt, Abu Simbel temple carved in the figures, Weiqi Ya they also deal with the beard.

Reported that Weiqi Ya is the creator of the world’s largest chocolate sculpture of the Guinness world record holder.

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French people like to drink fine chemicals slowly

In contrast the French fine chemicals like alcohol drink slowly, they must be from the tip of the tongue slowly slide wine throat, esophagus because of a drop of wine, not even the best of taste on the taste, so the more slowly the more wine to drink. French champagne, wine is world famous. Champagne is ready for the celebration, so long as encounters of celebration, the French people to open champagne toast to celebrate. Champagne is the wine for any occasion are available, but not with the barbecue with the use. Alcohol or smoke away, wasted. In the country of the French food, drinking known as stress. Has always been “white wine with fish, red wine with meat” of the unwritten law. Here the white wine, red wine, of course, refers to the French white wine, red wine, this method only with the color match with the food dish, and not the ice wine, red wine should not be too warm, which is General. In addition, the glass also learned, goblets and wine can keep a distance from the palm, the wine is not increased temperature. Want to do “wine doctor” is not easy, there are several schools in France, specialized training such students. Shows that the French are to enjoy the flavor of the master.

British a good cocktail

British “whiskey” in 1839 was officially cast factory production, but in 1494 the UK has been officially with barley wine, wine may not approach, in addition to drinking more than fat, the temper is still very weird. Today’s Canadian rye whiskey, oats, corn … “mix is an art.” Englishman said. Most have to follow the Japanese forces, the British have always wanted to know “hybrid” is art, because the British bartender is very creative, very dust.

First, the integration of Germany and France, Alsace-style new
Bring food Alsace in France can be said that a unique style, how do you say? In the food before tasting, but first please have patience and listen to me talk about a short history of Alsace. If you child has read the “Last Lecture” has little impression, it should remember that bit in the German-French border, Alsace, hundreds of years has been fought over Germany and France, many local seniors are now experienced students are French, who knows overnight into German, the Ming Dynasty when the French began to wake up that part of Dianpei disorder years, but history has accidentally created a distinctive Alsace today.

Alsace-style building full of German

France does not end when you rest, then went to Alsace, will certainly not help but sigh hist issued this: “Here is Germany ah!” But Alsace is not quite how people say they like outsiders, like Germany, “We are not like France, unlike Germany, we like Alsace! “half-wooden buildings with colorful flower filled window frames, just like the German Grimm fairy tale scene, but here’s Alsace language (of the Germanic dialects) may sound also no different with the German.

As for the cuisine of Alsace, Germany and France will be the advantages on its head, the integration of authentic Alsatian style, although not outside the experience of the French to give refined and elegant, I like the food of Alsace, in addition to taste, the more the kinds of simple village mother hand made ​​warm, do not rub artificial correction, large component is able to satisfy people, now to introduce the four main food of Alsace, tentatively called Alsace F (food) 4 it!

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5. Eel:

Break open the eel, steamed, then doused with sweet and salty sauce and slowly roasted over charcoal, Serve “eel string.” Put the eel on rice is the “eel rice bowl.” Barbecue flavor makes vertical extension of three feet. Summer eating eel is said to help physical recovery. Kansai and Kanto regions, it is called different cooking methods are different.

Soba: Kanto region “buckwheat” faction, the Kansai region is the “noodles” faction, different tastes. Is made ​​of buckwheat flour, buckwheat noodles, wheat flour noodles are made ​​of, are based on both Flavored kelp, wooden fish and other basic marinade proudly taste, then add soy sauce. The surface and put on fried shrimp, eggs, etc. Flavor variety. Summer, to eat cold noodles, will face re-stained the color of the soup to eat.

Japan food

I. Hokkaido

1 Bowl of salmon seeds: seeds with fresh salmon to his mouth to bite one bite, have a flexible feel. The soy sauce, wine, marinated salmon dip a little water in the rice seed seed Rice Bowl of salmon, rice is the most taste of Hokkaido.

2 Corn: Hokkaido particularly sweet summer corn, fresh corn, whether boiled, roasted or cast a very tasty sweet chili sauce

3 Sapporo City, roast lamb hot pot: a center is a round up of Long lamb barbecue and wok dishes, and then dipped in the sauce eaten with soy sauce modulation, distinctive flavor.

4 crab along the coast of Hokkaido: Hokkaido all year round can eat fresh crab, crab, stone crab, flower crab and other crab call their cooking methods vary.