Eat in British

        Do you love British accent over American accent? If your answer is yes, then, do you love British food? British food has a long history, it has been influenced by foreign invaders. First the Vikings, then the Romans and even the French brought to the English table a melting pot of ingredients and foods. Also, the colonies have a great influence on British foods. The British Empire’s colony in East Asia brought tea back to England, and in return the English took it to India another colonial outpost. From India came the English obsession with curry, spicy sauces and condiments which now are an intrinsic part of English. Although much damage was inflicted on British cookery throughout two world wars, British has regained its reputation for some of the finest foods, best chefs, and renowned restaurants. And here I'm gonna introduce some traditional British foods for you and hope you will like them.

1. Yorkshire Pudding

        This dish is not usually eaten as a dessert like other puddings but instead as part of the main course or at a starter.Yorkshire pudding, made from flour, eggs and milk, is a sort of batter baked in the oven and usually moistened with gravy. The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and vegetables as a starter of the meal. Then when the meal is over, any unused puddings should be served with jam or ice-cream as a dessert.

2. Fish and chips

        Fish (cod, haddock, huss, plaice) deep fried in flour batter with chips (fried potatoes) dressed in malt vinegar. This is England's traditional take-away food or as US would say "to go". Fish and chips are not normally home cooked but bought at a fish and chip shop to eat on premises or as a "take away".

3. Pie and Mash with parsley liquor

         This is a very traditional East End London meal. The original pies were made with eels because at the time eels were a cheaper product than beef. About fifty years ago, mince beef pies replaced the eels and have now become the traditional pie and mash that people know. The traditional pie and mash doesn't come without its famous sauce known as liquor which is a curious shade of green and definitely non-alcoholic. The liquor tastes much nicer than it looks (it's bright green!).

4.  Bubble & Squeak

        This dish typically made from cold vegetables that have been left over from a previous meal, often the Sunday roast. The ingredients are potato and cabbage, but carrots, peas, brussels sprouts, and other vegetables can be added. The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed potato until the mixture is well-cooked and brown on the sides. The name is a description of the action and sound made during the cooking process.

5. Black Pudding (Blood Pudding)

        The Black Pudding looks like a black sausage. It is made from dried pigs blood and fat). Eaten at breakfast time. Black pudding recipes vary from region to region, some are more peppery and some are more fatty than others. Personally, I don't think I have the courage to try it.

Eat in Australia

    In your memory, Australia must be a wonderful travel destination. It has great sunshine and beaches. Maybe you will add that Australia also has hot ladies in bikini.: ) Today, I want to introduce some local foods of Australia. I hope it will give you some advices when you actually been there.

1. Hamburger with beetroot

You can eat burgers all over the world, but nothing is more Australian than slinging a piece of beetroot on top a pattie made with Aussie beef. That soft bun, all-beef pattie and cheese is simply not properly done without the finishing touch of beetroot.

2. Green chicken curry pie

Australians love Thai food. They also love pies a lot. Put a Thai chicken green curry inside a pie casing and you get the Aussie variant of a green curry.

3. Chicken and corp soup

Australia has embraced Chinese food. There’s an abundance of Chinese restaurants dotted throughout every city and town. Chicken and corn soup is a staple of these menus and it tastes so good that both Australian and foreign visitors love it.

4. Crab sticks

They're called crab sticks, but do they contain any crab? Crab sticks are an indispensable part of the culture, a dish in which processed, pulverized white fish flesh is shaped and cured to resemble crab leg meat.

5. Barramundi

Barramundi gets its name from the Aboriginal language meaning “large-scaled river fish.” It's served in restaurants across the country. Best pan-fried or seared skin-side first (rarely battered or deep fried), it’s often dished up as a fish steak with a herbed oil.

6. Grilled kangaroo

In some areas, kangaroos are overpopulated and the methane-free kangaroo is low in fat. So many Australian eat kangaroo. Kangaroo generally cooked rare to medium, often primarily on one side. Besides, kangaroo goes well with garlic, pepper, juniper, rosemary and fruity flavors such as plum, red currant and orange. But how can anyone eat such a lovely animal?

7. Cheese and bacon roll

Not the dish for the health enthusiasts, but a favorite roll among those suffering from the effects of the night before.The cheese and bacon roll is, quite simply, a bread rolled topped in bacon chunks and cheese.

8.Crocodile

Although crocodile leather is made into wallets, belts and handbags, its meat is consumed by locals -- though it’s definitely more of a delicacy and not widespread. It's really cruel and I can't take that! 

After read this blog, do you have any comments? If you do, please don't hesitate. Hope to hear from you!

Eat in France

        France is considered to be the most romantic country in the whole world. In this magic country, you will have a chance to see many types of amazing cuisines that you may ever imagine. They look so good and as well as tastes. Following are some famous France dishes. And if you have some better ideas or want to introduce other famous cuisines, please make a comment below this blog and I will add these advises to my next blog.

1. Bacheofe (Alsatian Meat and Vegetable Stew)

        A wine-simmered dish of meat and vegetables is cooked in a dough-sealed pot is Alsatian through and through. It's an improvised meal of odds and ends that cooks for hours at low heat while you go about your business and emerges from the oven with enormous flavor.

2. Mrouzia (Honey-Braised Lamb Shanks)

        Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria.

3. Couscous Royale (Couscous with Grilled Meat)

        A plate of fluffy couscous is lavished with meatballs, lamb chops, chicken skewers, merguez sausage, and a saffron-scented chickpea stew in this celebratory dish, a staple at Moroccan restaurants in Paris.

4. Frittata Incu u Brocciu a Menta (Fresh Cheese and Mint Omelet)

        Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.

5. Chocolate Mousse

        This simple yet sophisticated, airy yet intense concoction has been a hit with home cooks in America at least since theNew York Times published its first recipe for the dessert in 1955. Suddenly, it seemed that every hostess was beating egg whites to perfection, folding them into melted chocolate, and chilling the mixture in crystal bowls for dinner parties.

6. Rose Cocktail

        A popular cocktail in 1920s Paris, this delicate concoction gets its soft pink color from the addition of raspberry syrup, and its floral notes from the use of vermouth and kirsch, a dry cherry brandy.

Peking Cuisine：the Foods Which Have Hundreds Years Old

        Since my hometown is Peking, China, today I want to introduce you some peking cuisines and I'm pretty sure that you will be amazed.

        Chinese food is categorized into geographical categories: Eastern food, including Shanghai style dishes, are known for their seafood and sugary taste. Western Chinese foods, such as Szechwan and Hunan dishes, incorporate a lot of chili peppers, making them very hot and spicy. Southern cuisine includes Cantonese-style dishes with sweet and sour combinations. Northern foods, also called Peking foods, are famous for their flour dishes such as breads, noodles, and dumplings. 

        The origin of food from Peking dates back hundreds of years. Hundreds years ago, Chefs from all over China went to Peking to cook for the Emperor, and many cooks opened their own restaurants offering the best foods from all different regions.With the fall of the Ching dynasty in 1911 and the rise of the Republic, all of the court chefs were forced to leave the Forbidden City. Many of them established restaurants in Peking rather than returning to their native provinces.

        The most famous Peking dish is Peking Duck (the pronunciation is : Peiching kao ya). Preparation takes several hours. The ducks are first cleaned; then air is blown into them so that they puff up, allowing the meat to cook evenly and the juices to flow throughout the birds. The ducks are marinated and basted with a sugar and water combination and air dried for three to four hours. This allows the skin to cook crispy and tasty. They are then roasted in a barrel-shaped oven over a low charcoal fire for more than 40 minutes. The charcoal adds a distinct flavor to the birds. The proper way to eat Peking Duck is to place slices of meat and skin, scallions, and a drop of sweet soy bean paste on a thin pancake, and then roll it into a pocket. The most famous restaurant that serves peking duck is Quan Ju De.

        Another famous northern dish is Smoked Chicken. Prepared in almost the same way as duck, Peking Smoked Chicken (Peiching hsun chi) is a beautifully presented whole chicken, golden brown on the outside and juicy soft on the inside. Prepared using the traditional method, the chicken is marinated in a special sauce and then roasted over a charcoal fire which is covered with pine nuts, giving the meat a nutty flavor and the skin a crispy texture. This delicious dish is served in chopped quarters; there is no special method for eating it, except to simply enjoy it.

        Among the most popular Peking foods are dumplings (the pronunciation is: chiao-tzu). It is not uncommon to hear of one person eating 30 or more dumplings at a setting. Steamed, boiled, or fried, Chinese dumplings are small flour pies, shaped like fruit tarts and filled with vegetables, pork, or beef. The large, steamed variety is best. Try dipping your dumpling into a mixture of soy sauce, vinegar, chili sauce, and sesame oil to enhance the flavor.

        I know there are many Chinese restaurants in Canada and America, but those restaurants are not serving the real Chinese foods because the chief makes some changes in flavor in order to satisfying Canadian and American's tastes. So if you want to try the real peking foods, please come to Beijing. Just like the slogan of the 2008 Beijing Olympic Game, here I want to say, Welcome to Beijing!

Eat in Japan

    When you go to Japan, you may be confused about the weird Japanese dishes name. Since all you from different countries and different cultures, here I want to introduce you some traditional Japanese cuisines so that you will become a specialist about Japanese food after reading this blog.

1. Sushi

Sushi is the most famous Japanese dish outside of Japan, and one of the most popular dishes among the Japanese themselves. In Japan, sushi is usually enjoyed on special occasions, such as a celebration.

2. Kare Raisu (Curry Rice)

Kare Raisu (Curry Rice) is cooked rice with a Japanese curry sauce. It can be served with additional toppings such as tonkatsu. Curry is not a native Japanese spice, but has been used in Japan for over a century. Kare Raisu is a very popular dish, and many inexpensive Kare Raisu restaurants can be found especially in and around train stations.

3. Sashimi Sashimi is thinly sliced, raw seafood. Many different kinds of fresh fish and seafood are served raw in the Japanese cuisine. Sashimi, while similar to sushi, is distinct for its absence of vinigered rice. When slices of fish are served on top of a small ball of rice, it is called nigiri zushi. Sashimi is usually beautifully arranged and served on top of shredded daikon and shiso leaves. The sashimi pieces are dipped into a dish of soya sauce before being eaten. The daikon and shiso can also be dipped in soya sauce and eaten; both have a fresh, minty taste. Depending on the kind of sashimi, wasabi or ground ginger may accompany the dish and be added to the sashimi as a condiment. 4. Ramen Ramen is a noodle soup that was originally imported to Japan from China in the Meiji Period. In more recent decades, it has become a very popular dish in Japan, adapted to the Japanese taste.  Ramen noodles are about as thin as spaghetti and are served in a soup that varies based on region, city and even specific vendor. Ramen is so inexpensive and widely available, making it an ideal option for budget travelers.  5. Nabe Dishes Nabe, or hot pot dishes, are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months.  6. Tonkatsu Tonkatsu are deep fried pork cutlets. Tonkatsu is usually served accompanied by shredded cabbage or on top of cooked rice. It is also common addition to Japanese style curry rice. 7. Omuraisu Omuraisu, short for omelete rice, is fried rice wrapped in a thin egg omelete. Omuraisu is usually shaped like an American football and may be garnished with ketchup or demi-glace sauce. It is a common diner or cafe food, although specialty omuraisu restaurants also exist. 8. Hambagu Hambagu is Japanese style hamburger steak (as opposed to hambaga, which are hamburgers in a bun). Hambagu is usually served on a plate along side vegetables and rice or bread, and seasoned with a demi-glace sauce. 9. Tempura Tempura consists of seafood, vegetables, mushrooms, or meat coated with batter and deep fried. The resulting food has a light, but crispy texture, that may be seasoned with salt or dipped in a light sauce before eating. Tempura was introduced to Japan by the Portuguese in the 16th century, and has become one of Japan's most famous dishes internationally