Introduction To Western Food Dishes And Serving Order, A Must-read Before Eating Western Food! Avoid Waste And Avoid Missteps

A formal Western meal focuses on mood and style.

However, in our vast and profound territory of Chinese cuisine, when we talk about the meaning of the word "pay attention to", there are representative delicacies from various places, and they will never be inferior.

If the sophistication of Western food is combined with the boldness of Chinese food, it will form a unique and distinctive meal that can bring a feast-like experience to the taste buds.

Today, we won’t talk about knives and forks, just chopsticks, and we will lead you to experience a local food tour filled with “oriental aristocratic style”.

Sichuan and Chongqing Chapter: The hot "first course" concerto

What kicks off Western food is the appetizer. In Sichuan, this appetizer is undoubtedly #couplefei piece#.

Don’t be intimidated by the name. This is a classic cold dish. Its main ingredients are beef heart, tongue, and tripe. Its color is red and bright, and its texture is soft and tender.

The chef who is in charge of cooking will pour on the carefully secreted seasoning sauce made of #红油#, Sichuan peppercorns and sesame seeds. The first thing you feel when you enter the mouth is the salty taste, followed by the well-measured #spicy# flavor, which wakes up all the taste buds in an instant. Compared with the stimulation brought by caviar, the exciting feeling is more direct and more intense.

If used as an appetizer among hot dishes, Leshan's #BoboChicken# presents a different kind of style. The fragrance of rattan pepper oil surrounds the tenderness of the chicken, lining it up one after another. This is an excellent prelude to a big meal.

Lingnan Chapter: Warm and mellow “soup” and “side dishes”

The soup in Western food is very particular about its consistency, but Guangdong's Laohuo Jingtang takes the art of "soup" to the extreme.

The soup on the table here is the absolute soul. It is like a "Winter Melon Cup". The winter melon is hollowed out as a container, and ingredients such as scallops, lotus seeds, and duck meat are put in and stewed in water. The soup is clear and mellow, and the winter melon meat that absorbs the essence of the ingredients is also soft and delicious.

You should use a spoon to drink soup and avoid making any noise. This is similar to Chinese and Western methods.

For the next “side dish”, you might as well try Chaoshan’s #蚝子老#.

Fresh oysters are mixed with potato starch paste and fried in a pan until golden brown. The edges are crispy, but the oysters remain tender and juicy on the inside. When dipped in fish sauce, they are very delicious. Although it is not a "hard dish", its unique texture level is enough to compare with any side dish of Western food.

Jiangnan Chapter: Exquisite and elegant "main dishes" and "vegetables"

Steak is often regarded as the main dish of Western food. However, in the Jiangnan region, there is a dish called #东波肉#, which has undoubtedly become the protagonist among the "hard dishes".

First, the three-layer pork belly is selected, then blanched, then drained, and then simmered. The final product has a color like red agate, and the texture of the meat is like crispy tofu, which melts in your mouth. It is oily and fat but not greasy.

Pick it up slightly with chopsticks, and the skin and fat will be separated immediately. The mellow #sauce aroma and meat aroma will blend exquisitely in your mouth. The rich and satisfying feeling is no less than any top-quality steak.

As for the vegetables used to accompany the main course, there is a dish of #花堂小 stir-fry#, which is made from white lotus root slices, emerald green snow peas, black fungus, and bright red carrot slices.

Northwest Chapter: The final “desserts” and “tea drinks”

Western meals end with desserts and coffee, but in the Northwest, the sweetness after the meal is also something to look forward to.

The #milkeggmash# from Lanzhou is an excellent “dessert”.

Pour boiling milk into the beaten eggs to form tender egg droplets, then add glutinous rice wine (rice wine), then add raisins, chopped peanuts, black and white sesame seeds, and finally garnish with a few wolfberry berries.

It has the mellow aroma of milk in the mouth, the smooth and tender feeling of eggs, and the slightly sweet wine aroma of mash. It also has the crispness of nuts. It has many layers and is very rich, which can warm the heart and stomach.

Then, that cup of "coffee" at the finale can be replaced by a cup of #八宝台杯茶# with an authentic flavor.

Use tea as the base, then add longan, red dates, wolfberry, rock sugar, raisins, roses, etc., and then use boiling water to brew.

Open the lid of the bowl, slowly and gently scrape off the foam, and then take a sip, revealing a sweet and sweet taste, in which the aroma of tea and fruit are intertwined. It can not only resolve the greasy feeling brought by the beef and mutton eaten previously, but also leave a long aftertaste between the lips and teeth.

Starting from the spicy places in Sichuan and Chongqing, then moving towards the delicious areas in Lingnan, then moving towards the mellow flavor areas in Jiangnan, and then arriving at the sweet places in the northwest. Along the way, you will find that China's food map itself is the grandest and most exquisite banquet.

Each dish carries the culture and specific memories given by the land and water. Its exquisiteness and profound heritage can be compared with the "sentiment" of any Western food, and it is equally superior. This is the most authentic and touching #noble style around us.