International Cusine-
Italian Cuisine--
Breakfast -The traditional breakfast in Italy is simply(lie continental) Caffè e latte (hot coffee with milk) or coffee with bread or rolls, butter, and jam—known as prima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and biscotti (cookies) are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino e cornetto (frothed hot milk with coffee, and a pastry) or espresso and pastry. Also,cereals, fruit compote (Macedonia), muesli and yogurt . In Sicily, occasionally with feast days or Sundays, people eat ice-cold granita with brioches, or pastries.
Lunch -appertiser or aperitivo (antipasto ). cold meats (affettati) and hams, cheese, bruschette and small sandwiches, olives or sauce dips.
primo or first course which consists of usually-non meat hot food, such as pasta or spaghetti, soup, crepes, ravioli, risotto etc.
Second course, or secondo in which meat or fish is usually served.
dessert
Fruit which is occasionally eaten with nuts or pistachios. lunchbreak hours (12.00 ~ 14.00), most shops close for a pausa.
Mid-afternoon snack or in Italian merenda - 3.00 pm to 5.00 pm. This can be anything, from fruit, yoghurts, ice cream, nuts, brioches, cookies and biscuits, cake, raisins or mousses
Dinner-
(7.30 pm to 9.30pm)The Italian dinner structure is very similar to that of lunch, but lighter meals at dinner-time. This usually consists of perhaps a salad, soup, risotto or the left-overs of lunch-time. Dinner is called cena in Italian.
Italian Dishes -Pizza ,Spaghetti ,Black truffles,Ribollita(peanut dish), Parmesan cheese ,Ligurian(Pasta dish) with Focaccia(a type of bread) ,Aqua Pazza (seasonal vegetable dish ) Lasagna(A dish made out of a pasta pastry baked with mozzarella cheese, and filled with beef, or the vegetarian version with ingredients such as aubergines, courgettes etc.)Olive oil is used for cooking.Dishes
Pasta (Spaghetti - Carbonara - Ragu - Puttanesca) – Pizza
Lasagna – Cotoletta – Baccala – Cotechino and Zampone
Gnocchi - Mortadella – Arancini - Pizzoccheri
Dessert --Zeppule(cookie type topped with chocolate and cream),Cassata siciliana( a rich sweet cake Sicily containing different nuts, raisins, ricotta, different liquers and candied fruits)Tiramisu - Panettone - Cassata,Zuppa Inglese – Cannoli – Gelato,Granita - Pandoro - Easter cake - Panna cotta
Drinks -Coffee,wine .Alcoholic
Chinese Cuisine
Rice-based dishes
Fried rice (chaofan)
Noodles
Fried noodles (chaomian),Noodle soup,Zhajiang mian (zhajiangmian) - noodles mixed with a heavily flavored meat sauce
Legume-based dishes-- Doufu with,Mapo doufu,Soy milk( dou4 nai3 or dou4 jiang1) in either sweet or "salty" form Stinky tofu (choudoufu)
Vegetable-based dishes
Buddha's delight (luohanzhai) (vegetarian dish popular amongst Buddhists)
Pickled vegetables (jiangcai) ( jiang4cai4; lit. sauced vegetables)
Cooking method-Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎ and bào
Dumplings
Jiaozi steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings)
Wonton (huntun) (sphere-shaped dumplings usually served boiled in broth or deep-fried)
Guotie(fried jiaozi dumplings)
Xiao Long Bao (xiaolongbao) (soup dumplings) - a specialty of Shanghai
Dim sum (dianxin)- a staple of Cantonese cuisine
Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
Baozi (filled steamed buns)
Mantou (steamed bun)
Pastry
Mooncake (yuebing) (special cake eaten at Mid-Autumn Festival)
Shaobing- a flaky baked or pan-seared dough pastry.
Youtiao - "oily tail", or other fried Chinese doughfoods
Fried pancakes including green onion pancakes (congyoubing)
Longevity buns (steamed buns filled with bean paste, made to look like peaches and served on birthdays)
Soups, stews and porridge
Hot pot,Hot and sour soup (suanlatang),Congee ( zhou1): rice porridge,Red-cooked stews(slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients)
Tong sui (tangshui) (sweet Cantonese soup or warm custard served as a dessert
Mexican Cuisine
Spices used- chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, garlic and onions.
Tacos ,Burito,Chipotle,Tortillas
Breakfast -The traditional breakfast in Italy is simply(lie continental) Caffè e latte (hot coffee with milk) or coffee with bread or rolls, butter, and jam—known as prima colazione or just colazione. Fette biscottate (a cookie-like hard bread often eaten with butter and jam) and biscotti (cookies) are commonly eaten. Children drink hot chocolate, plain milk, or hot milk with very little coffee. If breakfast is eaten in a bar (coffee shop), it is composed of cappuccino e cornetto (frothed hot milk with coffee, and a pastry) or espresso and pastry. Also,cereals, fruit compote (Macedonia), muesli and yogurt . In Sicily, occasionally with feast days or Sundays, people eat ice-cold granita with brioches, or pastries.
Lunch -appertiser or aperitivo (antipasto ). cold meats (affettati) and hams, cheese, bruschette and small sandwiches, olives or sauce dips.
primo or first course which consists of usually-non meat hot food, such as pasta or spaghetti, soup, crepes, ravioli, risotto etc.
Second course, or secondo in which meat or fish is usually served.
dessert
Fruit which is occasionally eaten with nuts or pistachios. lunchbreak hours (12.00 ~ 14.00), most shops close for a pausa.
Mid-afternoon snack or in Italian merenda - 3.00 pm to 5.00 pm. This can be anything, from fruit, yoghurts, ice cream, nuts, brioches, cookies and biscuits, cake, raisins or mousses
Dinner-
(7.30 pm to 9.30pm)The Italian dinner structure is very similar to that of lunch, but lighter meals at dinner-time. This usually consists of perhaps a salad, soup, risotto or the left-overs of lunch-time. Dinner is called cena in Italian.
Italian Dishes -Pizza ,Spaghetti ,Black truffles,Ribollita(peanut dish), Parmesan cheese ,Ligurian(Pasta dish) with Focaccia(a type of bread) ,Aqua Pazza (seasonal vegetable dish ) Lasagna(A dish made out of a pasta pastry baked with mozzarella cheese, and filled with beef, or the vegetarian version with ingredients such as aubergines, courgettes etc.)Olive oil is used for cooking.Dishes
Pasta (Spaghetti - Carbonara - Ragu - Puttanesca) – Pizza
Lasagna – Cotoletta – Baccala – Cotechino and Zampone
Gnocchi - Mortadella – Arancini - Pizzoccheri
Dessert --Zeppule(cookie type topped with chocolate and cream),Cassata siciliana( a rich sweet cake Sicily containing different nuts, raisins, ricotta, different liquers and candied fruits)Tiramisu - Panettone - Cassata,Zuppa Inglese – Cannoli – Gelato,Granita - Pandoro - Easter cake - Panna cotta
Drinks -Coffee,wine .Alcoholic
Chinese Cuisine
Rice-based dishes
Fried rice (chaofan)
Noodles
Fried noodles (chaomian),Noodle soup,Zhajiang mian (zhajiangmian) - noodles mixed with a heavily flavored meat sauce
Legume-based dishes-- Doufu with,Mapo doufu,Soy milk( dou4 nai3 or dou4 jiang1) in either sweet or "salty" form Stinky tofu (choudoufu)
Vegetable-based dishes
Buddha's delight (luohanzhai) (vegetarian dish popular amongst Buddhists)
Pickled vegetables (jiangcai) ( jiang4cai4; lit. sauced vegetables)
Cooking method-Stir-fry - an umbrella term used to describe two fast Chinese cooking techniques: chǎ and bào
Dumplings
Jiaozi steamed (zhengjiao) or boiled (shuijiao, tangjiaozi) dumplings)
Wonton (huntun) (sphere-shaped dumplings usually served boiled in broth or deep-fried)
Guotie(fried jiaozi dumplings)
Xiao Long Bao (xiaolongbao) (soup dumplings) - a specialty of Shanghai
Dim sum (dianxin)- a staple of Cantonese cuisine
Zongzi (glutinous rice wrapped in bamboo leaves, usually with a savory or sweet filling)
Baozi (filled steamed buns)
Mantou (steamed bun)
Pastry
Mooncake (yuebing) (special cake eaten at Mid-Autumn Festival)
Shaobing- a flaky baked or pan-seared dough pastry.
Youtiao - "oily tail", or other fried Chinese doughfoods
Fried pancakes including green onion pancakes (congyoubing)
Longevity buns (steamed buns filled with bean paste, made to look like peaches and served on birthdays)
Soups, stews and porridge
Hot pot,Hot and sour soup (suanlatang),Congee ( zhou1): rice porridge,Red-cooked stews(slow-cooked stews characterized by the use of soy sauce and/or caramelized sugar and various ingredients)
Tong sui (tangshui) (sweet Cantonese soup or warm custard served as a dessert
Mexican Cuisine
Spices used- chili powder, cumin, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, garlic and onions.
Tacos ,Burito,Chipotle,Tortillas
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