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Hey guys we are GROUP 1.Welcome to our channel. And then I will share to Swedish famous local food.This famous local food is Surstromming. In English Surstromming is canned herring.

This is my thoughts and feelings Canned herring is a fermented food but it smells bad to me .Although I have not tried,but I've read accounts of canned herring in books，the book  writer say  he can not  bear to canned herring，so I will scared to try this .

What is canned herring? The most likely source is that early Swedes used an appropriate amount of salt with fermentation to prevent food decay, so as to save precious salt costs.

And now let's move on the process of cooking,in the cuisine.You need to prepare herring during spring spawning and herring is then rubbed with salt and cured for 20 hours to remove the blood.  After removing the head and guts, the herring is put into unsterilized bobbins and allowed to ferment naturally for 1 to 2 months in a lighter brine at a temperature of 15 to 20 degrees Celsius.

It's sounds hard to cook a  canned herring right.This process is hard to prepare this material  because this isn't to make every season. And if you want to try you can try it.
Bye~ See you next time.

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1.Hi everyone, today i will share to you my chosen famous local cuisine of South Korea
2.Are you excited? Well for me if we talk about food my feelings are so excited and makes me happy
3. But first, how did this famous food in South Korea start?
4. And now let’s move on the process of cooking, in this cuisine Cabbage Chili Powder Vinegar use the same process
5. It sounds so hard to cook Kimchi right? Because there are so many ways of cooking Kimchi. That's for all today guys, Hope you like it! See you on the next video!

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https://jamboard.google.com/d/15XH8Qp84XeqZ3N025YnPOeJdUM60XbaxxHrJhfqyQjI/edit?usp=sharing

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The version of the browser you are using is no longer supported. Please upgrade to a supported browser. Dismiss

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1.What is it made of?

2.How was it prepared?

3.Where does it come from?

4.Do you want to try that food? And Why? Give at least 3 reasons.

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https://www.youtube.com/watch?v=ZdxSPFt4oxk

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Simple Filipino Chicken Adobo | Kenji's Cooking Show

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This food is from Philippines.

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Hi everyone ! Today I will share to you my chosen famous local cuisine of France.
Are you excited ? Well for me if we talk about food my feelings is delicious !
But first, how this famous food in the France started ?
The French eat them in Burgundy with butter and parsley
Before cooking, be sure to fast the snails and let the snails expel all the remaining food before they can remove their digestive system and prepare them for consumption.
it's hard to cook because you can eat just Burgundy snails, not all snails.

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1 Hello everyone I want to show you this dish which is very typical in Yunnan, which is located at the south of China

2. Are you excited ? Well for me If we talk

about food my feelings is special so I want to try it

3. But first, how this famous food in the

Yunnan started Pasta like food produced by people in the ancient north to avoid the south

4. And now let's move on the process of

cooking, it made by rice noodles minced pork water tofu winter vegetable small leek peanuts spicy sweet and salty mixed sauce

5. I think that this dish is kind of difficult due to all the steps that you have to follow, but if you do it correctly the taste will be one of the best I have ever tried. I barely recommend toy to try it with your friends and family.

Have a nice day

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Hi,everyone I am Angela.
Welcome to my channel today I will share to you my chosen famous local cuisine of Sweden.

Are you curious? Well for me If we talk about food my feelings is special.

What we are going to introduce ？
Is canned herring.

how to we can buy this food.Are you curious? Well for me If we talk about food my feelings is special.

What we are going to introduce ？
Is Swedish salted herring.
How to make this food?
Herring is sliced, smeared with a little salt, and then fermented by microorganisms dominated by lactic acid bacteria.

How to we can buy this food.
It is only in Sweden.
In Taiwan, canned herring can only be purchased by purchasing agents.

This food is smell really bad .Do you want to try it.
Maybe you can try this , and share to others . So, That's for all today. See you on the next video.

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Hi everyone today I will share to you my chosen famous local cuisine of spicy rice cake of Korea.

Are you excited ? Well for me if we talk about food my feelings is so exciting.

But first, how this famous food in the Korea  started ?It’s a dish that the emperor of Joseon must eat on the first lunar month.

And now let's move on the process
of rice cake,spicy sauce and kimchi
cooking, in this cuisine.

It’s sound easy cooking because spend little time. You have time you can try to cook and
share to your friends.
That's for all today guys, hope you like it ! See you on the next video.

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Hi I 'm Jade,Welcome to my channel, the dish that I'm going to introduce is Japanese ramen.

I am very excited when I talk about this dish. I like to eat ramen because I think it is very delicious.

First of all, how did Japanese ramen become famous?In fact, Japanese ramen originated from Chinese cuisine.Because of the Chinese
that appeared on the streets of Japan Restaurant.So it was gradually introduced to Japan.

What is it made of?

Traditionally, Japanese ramen was  served in a miso or soy sauce soup broth with added noodles, sliced pork, nori (dried seaweed), menma (bamboo shoots) and scallions. However, today it is known for being an easy-to-prepare and very customizable meal (meaning there is no one way to eat it). You can add eggs, cheese, vegetables, different kinds of meats and sauces. Completely up to you!

It sounds easy to cook a ramen 🍜 right? and if you have time you can try to cook and share to your friends.That is for all today guys, hope you like it!See you on the next video.

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Hello guys today I will share to you my chosen famous local cuisine of Miaoli.
Are you interested? Well for me if we talk about food my feeling is so happy and excited.
But first,how this famous food in the Miaoli started? in Miaoli,we often use salty seasonings to cook our food,because hakka people are very like eat salty food with rice,this is our culture.
And now let's move on the process of cooking,in this cuisine you need to prepare some salt and vegetables and soy sauce And pork oil,to cook our food,and we use easy cooking method, because this accord hakka people behaviour of thrifty
It is sounds easy to cook a hakka stir-fry right? Because the main ingredients is not hard to find and the process is easy to follow,if you have the time you can try to cook and share with your friends, that's all today guys, I hope you like it ,see you next time,bye!

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Hi, everyone. Welcome to my channel. Today I will share with you my chosen famous local cuisine of Korea .Kimchi can feel a little spicy, and I love its taste.The history of Chinese pickles can be traced back to the Wuding period of the Shang Dynasty 3,100 years ago. At that time, salted vegetables appeared in China. Salted vegetables are considered to be the earliest prototype of Chinese pickles.4.And now let's move on the process of cooking, in this cuisine cooking, in this recipe you first need to cut the vegetables first, the cabbage is cut into 1/4 and then cut into 5 pieces, the radish is sliced ​​and halved and cut into 4 pieces with salt (1 cup) and water (3 cups)  ) Add the mixed brine to the cabbage and radish, then mix the vegetables and brine evenly, let it sit for 20 minutes and then mix it again, let it sit for another 20 minutes and then mix it again, after 60 minutes, put the marinated vegetables  Wash three times, drain the water and mix the veggies with the chili puree and you're done Because the kimchi recipe can also be made at home, try it if you have time. 

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Hi, everyone. Welcome to my channel. Today I will share with you my chosen famous local cuisine of Korea .Kimchi can feel a little spicy, and I love its taste.The history of Chinese pickles can be traced back to the Wuding period of the Shang Dynasty 3,100 years ago. At that time, salted vegetables appeared in China. Salted vegetables are considered to be the earliest prototype of Chinese pickles.4.And now let's move on the process of cooking, in this cuisine cooking, in this recipe you first need to cut the vegetables first, the cabbage is cut into 1/4 and then cut into 5 pieces, the radish is sliced ​​and halved and cut into 4 pieces with salt (1 cup) and water (3 cups)  ) Add the mixed brine to the cabbage and radish, then mix the vegetables and brine evenly, let it sit for 20 minutes and then mix it again, let it sit for another 20 minutes and then mix it again, after 60 minutes, put the marinated vegetables  Wash three times, drain the water and mix the veggies with the chili puree and you're done Because the kimchi recipe can also be made at home, try it if you have time. 

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1. What is it made of?

Adobo refers to a method of marinating and stewing for any cut of meat or fish in a briny mixture of vinegar, soy sauce, and spices (garlic, green or red chili, onion, pepper)

2. How was it prepared?

The chicken is slowly simmered in the sauce making it flavorful and incredibly tender.

3. Where does it come from?

In Southern part of the Philippines . The adobo was traditionally cooked in clay pots but today is made in more common metal pots or woks. When the Spanish invaded and settled in the Philippines during the 16th century, they witnessed this traditional Filipino cooking method and called it adobo, which is the Spanish word for marinade.

4.Yes ! because it’s look delicious and pleasing to the eye.

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I found the French snail from world cuisine

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I found the French snail from world cuisine

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https://read01.com/GmaJG4E.amp

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Copy and paste the Ray ID when you contact the site owner.

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The early Swedes used a moderate amount of salt with fermentation to prevent food spoilage, in order to save precious salt costs

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What is it made of?

Cut all the ingredients into bite-sized pieces, put water in the pot, pour in all the sauces and seasonings, and add the ingredients except the rice cakes to boil. Rinse the rice cakes with water, put them in a pot, add eggs, and cook until the rice cakes are cooked.

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What is it prepared?

1. Korean rice cake 300g
2. Fish plate 2 pieces
3. 2 shallots
4. One boiled egg
Rice Cake Sauce:

1. Soy sauce 25cc
2. 30g sugar (original recipe 50g)
3. Korean chili powder (coarse) 5g
4. Chili sauce 25g
5. Water 300cc

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Where does it come form?

South Korea is on the northern half of the eastern half of the earth

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Do you want to try that food? And why?Give at least 3 reasons.

I want to try because it looks delicious and I want to try some spicy food also interested in Korean food culture

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https://www.dachu.co/recipe/126930.amp

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豆花米線是老昆明的傳統小吃，流傳於民間有一個故事，很久以前，昆明德勝橋邊有一家人，專門做醃菜賣，因味道好，遠近聞名。主人有一女兒名喚小花，她眉清目秀，心靈手巧，不僅學會了做醃菜的手藝，還學會了做豆腐。家裡日子過得越來越好。　女兒到了十九歲，經媒人撮合，嫁給了一個姓楊的武官做四太太。這位楊武官已娶三房，但一直未生兒子，故娶了四太太后，盼望早生貴子。但事不如願，四太太生下的還是女兒。於是，四太太受到了冷落。 　　性情溫柔的四太太不怨天尤人，她常去寺廟敬香，後來，生活習慣也變了，天天吃齋念佛，平日裡為家裡做點醃菜、豆腐，家裡人嘗了，說「還可以」。四太太慢慢也學會了做寺廟裡的齋飯，她用豆腐做出的素雞、素肉，口感味道都不錯，甚至達到以假亂真的程度。 　　一天，四太太的父母、兄弟姊妹及親戚從遠道來看望她。四太太為招待親人，專門做了一桌素席。大家吃了，嘴說不錯，可心裡都覺得「太寡」。可老父親心裡著實不滑爽，臉色很難看，筷子沒動幾下就放下了，說： 「我不想吃飯，要吃米線。」四太太小花忙到廚房，這可犯了難，米線倒是有，可沒準備做葷菜，幾年了一點肉也沒買過，沒有肉湯，沒有肉帽，這米線怎麼做呢。情急之中，四太太燙了碗米線，舀了一勺水豆腐做帽子，再放上甜咸醬油、冬菜(醃菜的一種)、胡椒、醬、香油、麻油、剁細的韭菜、油辣子等十多種佐料，恭恭敬敬端給了老父親。老父親皺著眉頭問道：「這是哪樣米線?」小花急中生智，隨口答道： 「豆花米線，你家嘗嘗。」老父親滋成咂味，吃了兩口，似覺不錯，一小下吃完了。他頓了頓，說道： 「再來一碗。」小花忙又如法炮製了一碗端來。老父親三下兩下就劃完了。又說一句：「這個碗咋個這麼小?」小花急忙進廚房用大碗又做了豆花米線抬來，老父親居然又吃得乾乾淨淨。眾人都看愣了，紛紛說： 「是哪樣東西，那麼好吃，快給我也來一碗。」「我也要一碗。」 「我也要......」小花忙得不亦樂乎，一口氣做了十兒碗。大家吃了讚不絕口，連楊大官人吃了也笑呵呵的。 　　此後， 「豆花米線」的名聲傳開了了，為滿足人們的需求，四太太開了一家小吃鋪子，專賣豆花米線～

下面我們就來看看豆花米線的製作吧～

原料

步驟

1熱鍋多油下蒜末、薑末炒香，混合醬加水調勻炒香，倒入入味鮮肉末快速翻炒，直至豬肉出油略微酥香便可出鍋。放置待用

2花生米炒香碾碎，小韭菜切細段

3米線燙熟微微放涼，依次放入冬菜、韭菜段、花生粒，舀入鮮豆花（適當帶一些豆花水，可增加米線的豆香味），最後加上炒好的肉醬。 豆花米線完成～

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私房豆花米線[家簡呈廚·私房米線]，美食，菜譜，步驟，做法，食譜，料理

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私房豆花米線[家簡呈廚·私房米線]的詳細做法 - 大廚網簡易食譜

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豆花米線是老昆明的傳統小吃，流傳於民間有一個故事，很久以前，昆明德勝橋邊有一家人，專門做醃菜賣，因味道好，遠近聞名。主人有一女兒名喚小花，她眉清目秀，心靈手巧，不僅學會了做醃菜的手藝，還學會了做豆腐。家裡日子過得越來越好。　女兒到了十九歲，經媒人撮合，嫁給了一個姓楊的武官做四太太。這位楊武官已娶三房，但一直未生兒子，故娶了四太太后，盼望早生貴子。但事不如願，四太太生下的還是女兒。於是，四太太...

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許多人來日本旅遊，第一餐絕對少不了來上一碗道地的 拉麵！大家都知道拉麵口味有： 醬油 ，味增，豚骨，魚介，鹽味及其它新創口味的拉麵！ 在這些年來日本拉麵已經成為世界級美食的代表，由日本美食線上媒體 favy Japan 帶你一起來了解拉麵的食知識吧！

拉麵的麵條有什麼分別嗎？

冷蕎麥麵 (Zaru-Soba)

這麵條的麵團在揉製必須含有鹼水（かん水／kansui），但鹼水（かん水／kansui）的水有非常多種，簡單來說是為了要增加中華麵條彈性跟口感的液體，在許多拉麵店都會有自己店的獨家配方喔！

因為拉麵的麵條會直接影響拉麵的味道，其中以麵條拉來分辨的話： 細麵跟粗麵 的選擇絕對是非常重要的一個關鍵！

拉麵的湯頭有哪些種類？
豚骨湯頭？魚介湯頭？到底裡面都加什麼呢？
除了麵條之外，吃拉麵的另一個重點就是湯頭。所以在 麵條跟湯頭 是品嚐拉麵最重要兩件事，所以讓我們看一下：拉麵的湯頭有哪幾種？

一般日本拉麵湯底都加：豬骨、雞骨、魚乾、蔬菜、各種日本辛香料等原料。其中更細分以下常見的湯頭類型：豚骨湯頭、醬油湯頭、 味噌 湯頭、魚介湯頭、鹽味湯頭基本為主體！

中華蕎麥麵(そば/Soba)與拉麵(ラーメン/Ramen)又有什麼區別？

其實經過查證後只是名字及說法不一樣而已，拉麵中的中華そば（そば/Soba）其實就是 拉麵 ！但是為何一樣是拉麵會有其他說法呢？

中華そば（Chuka soba）的拉麵叫法是延續中國的叫法，中華（Chuka）指的是以前中國的拉麵型態：中華麵，所以中華そば（chuka soba）實際上意旨只是 中國蕎麥麵。所以常常看到店家的招牌寫著「中華そば」。 但其實跟中國料理時沒有任何關聯性的！

一碗拉麵的靈魂就是「 湯頭 」，所以濃郁的湯頭更是美味必備的首要條件，每一間拉麵店的湯頭煮法一定都不相同，不管是使用豬骨或雞骨，還是魚乾食材，目的都是想要煮出自己店裡最獨特的味道！
拉麵湯頭可分為兩種類型：清湯（chintan）和濃白高湯（英文直譯 paitan）
這些湯的不同之處在於它們的烹飪方式。清湯（chintan）通常在較低的溫度下慢慢燉煮，濃白高湯（paitan）則是在高溫下熬煮，可以將雞骨或者是豬骨將中的膠原蛋白給煮透與湯頭結合！所以常見的雞白湯與豚骨湯頭是呈現乳白色的濃郁湯底。

1. 清湯（Chintan）

清湯拉麵味道會比較清淡一點，在日本擁有很多對此口味的忠實愛好者（味道比較不會那麼重），日本的拉麵的湯通常都會非常的鹹，所以這拉麵的湯頭在喝下口時，不會感覺口乾舌燥！

醬油拉麵（醤油ラーメン/Shoyu Ramen）

しょうゆ（Shoyu）在日語中的意思是「醬油」，顏色通常都是偏暗咖啡色，湯喝起來比較清甜，會直接影響這湯頭的味道的主因就是「醬油」!

鹽味拉麵（Shio Ramen）

塩（Shio）在日語中意為「鹽」。因此再製作鹽味拉麵（shio ramen）是以鹽為基礎的。 鹽味拉麵（Shio ramen）往往都會比較受到女性歡迎，因為在卡路里也不會太高。

味噌拉麵（Miso Ramen）

味噌拉麵（味噌ラーメン/Miso Ramen）：起源是來自北海道，北海道因為天氣寒冷，加上味噌也是家家戶戶容易取得的食材，所以比起豚骨拉麵，北海道居民據說一星期最少會吃上兩碗味噌拉麵！

2. 濃白湯（濃郁湯頭的拉麵）

豚骨拉麵 （Tonkotsu Ramen）

豚骨（Tonkotsu）在日語中的意思是「豬骨」。豚骨拉麵是 拉麵界的經典 ，味道濃厚！湯頭的濃稠程度與麵的黏濁度較明顯，通常一口吃下後，就瞬間能夠感受到湯頭的氣味！

豚骨醬油拉麵（Tonkotsu shoyu Ramen）

當豚骨加上醬油，湯的顏色就會變得更加的鮮豔，通常會選擇這拉麵的客人，是非常重口味的拉麵愛好者。

雞白湯（Tori Paitan）

Tori（鶏）在日語中的意思是「雞」。因此雞白湯（Tori paitan）是一種以雞為主要食材的拉麵（就像豚骨湯一樣）雞與豬的所散發出來甜味不同，唯一相同的是就是浮在上面的油，讓拉麵本身看看兩油油亮亮的，非常可口

3. 其它拉麵

擔擔麵 （担担麺/Tantanmen）

担担麺（Tantanmen）是日本人取自中國拉麵的叫法，口味會偏辣，上頭會鋪上碎豬肉及芝麻調味！非常適合喜愛吃辣的老饕們品嚐

沾麵（つけ麵/Tsukemen）

湯與麵條分開盛裝，方便每個人不同的食用習慣，享受每一口沾上湯頭的滋味

漬ける（Tsukeru）在日語中意為「沾」。因此沾麵（Tsukemen）就如上頭所示，沾麵（tsukemen）基本上是就是不會將拉麵放進湯頭裡，你可以隨自己的喜好去夾取拉麵，另外在麺本身也會比較彈牙！以自己的喜好夾取麵條，享受每一口Q彈嚼勁的沾麵吧！

油そば（Yu Soba）和 混ぜそば（Maze Soba）

兩個吃法都是一樣的，把麵跟醬料混在一起

是指像乾麵一樣，沒有湯的拉麵！在碗底會有店家特調的醬料在底下，一定要先把拉麵均勻攪拌一遍後再食用！如果沒有拌勻的話，就不能吃出這拉麵的特色了！

這種乾式拉麵，就把它總歸類在「日式乾麵」！台灣乾麵跟日式乾麵最大的不同就是用料，日本會放入大量肉燥，在麵的上頭會放上叉燒或者是溫泉蛋，另外不可或缺的就是鮮甜的青蔥！

▲Maze Soba （混ぜそば）

吃日本拉麵常見的必備配料有？

拉麵配料可根據湯的類型做變化，地點和商店特色有很大差異。以下是一些最常見配料的簡易列表。

1. 叉燒

叉燒（Chashu）傳統上都是以豬肉，但現在也有雞肉叉燒也很常見。作為拉麵最強配角的叉燒，但是絕對是吃拉麵時的重要配料，好吃的拉麵有幾片好吃的叉燒，絕對是加分的！

2. 筍乾

筍乾（Menma）是醃製的。有的是店家自製提供的！

3. 溏心蛋（Ajitama）

拉麵內的溏心蛋，一直都是拉麵裡扮演著重要的角色，蛋黃的濃稠感配上拉麵湯頭，可以讓拉麵的味道的展現更加突出！

4. 青蔥（Negi）

拉麵的上頭灑上一把蔥花，絕對會讓拉麵的色香味達到頂級美味！

5. 紫菜 (Nori)

這種干燥的紫菜會放在碗的邊緣，可以乾吃也能直接沾上拉麵的湯汁！

6. 豆芽菜（Moyashi）

豆芽菜（Moyashi）是另一種流行的澆頭，特別是在較重口味的拉麵上。

7. 漩渦魚板 （Naruto）

漩渦魚板（Narutomaki），中華蕎麥麵（中華そば）的拉麵上頭一定會發現這兩三片魚板。中間的漩渦名為「 火影忍者 漩渦鳴人」變的非常有名！

8. 玉米和奶油（Corn and butter）

玉米和奶油是札幌地區最常看到的拉麵。

日本拉麵飲食推薦

日本的拉麵絕對是來觀光客旅行必嚐的日本國民料理之一，無論是哪一個地區與街弄店家都有各自的飲食文化特色與種類！不管您是喜歡豚骨，鹽味，醬油，雞白湯，只要喜歡拉麵請務必去嘗試看看的不同地區派系的拉麵，挑選一家好好享受每碗拉麵不同的迷人之處！

喜歡拉麵的朋友，希望這一篇文章能夠幫助大家更加了解日本拉麵！

本文轉載自，文章、照片來源： https://zh-cht.favy-jp.com/topics/2986
延伸閱讀： 》連拉麵也可以月費制？超狂日本人讓月費制發揚光大了！？ 》拉麵、餃子都要配飯！日本人什麼都要配飯的飲食習慣 查看原始文章

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【日本拉麵知識集】拉麵文化入門攻略：湯頭種類、靈魂配料一篇完整介紹 - LINE購物

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許多人來日本旅遊，第一餐絕對少不了來上一碗道地的 拉麵！大家都知道拉麵口味有： 醬油 ，味增，豚骨，魚介，鹽味及其它新創口味的拉麵！ 在這些年來日本拉麵已經成為世界級美食的代表，由日本美食線上媒體 favy Japan 帶你一起來了解拉麵的食知識吧！ ...

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Korean kimchi, Korean kimchi, officially announced Chinese standard translation name Xinqi, is a traditional fermented food of Koreans, which can be used as a side dish, but also as an ingredient.

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Esquire HK 本地男士專屬潮流、生活品味資訊網站

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日本拉麵你不知道有關的10個知識：做法是怎樣？一碗有多少卡路里？

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日本的料理，除了壽司之外，拉麵（ラーメン，Ramen）也是相當受歡迎的平民美食！日本拉麵雖然來源自中國，但經過多年的歷史和文化的影響，日本拉麵已經自成一格，與當初的本質有很大的分別！而且不在日本不同的地方，更有當地特式風味的拉麵！拉麵的奧義，的確是博大精深，單單是麵條也可以說足三日三夜。以下10個有關拉麵的知識，拉麵迷你又認識多少？

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1.What is it made of
Pork belly, squid, dried tofu, add celery, garlic, pepper to taste.
2.How was it prepared
The squid is cut into small strips and soaked, and rice wine can be added to remove the fishy smell. Stir fry the pork belly out of fat, and fry all the ingredients into the pot one after another until fragrant.
3.where does it come from
Come from Fujian of China
4.Do you want to try that
food? And why?
Yes, because it looks delicious

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1.Chinese cabbage (best in Shandong or South Korea) 1360g

2.About 4 tablespoons of salt

3.1/2 tablespoon minced ginger

4.Crushed garlic 2 to 3 quantities

5.Carrots shreds 1/4 cup

6.1 green onion (cut)

7.1 tablespoon yellow granulated sugar (or white granulated sugar, the portions are adjusted according to taste)

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https://zh.m.wikipedia.org/zh-tw/%E7%91%9E%E5%85%B8%E9%B9%BD%E9%86%83%E9%AF%A1%E9%AD%9A

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RFI - 法國國際廣播電台

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根據傳說，蝸牛是歐洲人最早食用的動物，這主要是因為歐洲有大片森林，蝸牛是容易獲得的的食物。在中世紀，蝸牛可是窮人的美食，但是進入19世紀後，一位法國名廚，把蝸牛帶入皇家菜系，蝸牛大餐隨後也成為法國家喻戶曉，甚至享譽世界，代表法國傳統經典法式菜餚。

在法國人食用的蝸牛大概可以分為兩類。一類主要來自普羅旺斯地區，蝸牛體積相對小；另外一類來自勃艮第，體積比較大。法國食用蝸牛含有高蛋白，低脂肪，有多種維生素。

法國人簡單烹飪家常菜蝸牛，一般首先要用熱水燙洗蝸牛，把把蝸牛肉從殼裡取出，把蝸牛消化系統部份摘除，然後衝洗，再放到由醋和鹽的水裡做漂白處理。再燙一下。一般來說，一個重35克的蝸牛，經過清洗後，只剩下差不多3克重的部份是可以食用。

然後拌上法國香菜，蒜末和黃油，把配上佐料的蝸牛放回蝸牛殼子中。把幾十個蝸牛做好後，一起放入烤箱中烘烤。可以食用法國有專門烤蝸牛的容器。烘烤後的蝸牛，配上麵包和紅酒，就是一頓美餐。當然，法國人喜歡用特製的鉗子和叉子來食用蝸牛。

其實，還有其他蝸牛烹飪方法，可以油炸，爆炒，做餡兒或入湯。

法國人食用大量蝸牛，因此法國需要專業生產。法國有專門飼養蝸牛產業,一位蝸牛養殖人員介紹,她最近幾年開始養殖綠色蝸牛，供不應求，而且，總的來說，她認為養蝸牛不需要特別的技術，也不佔用太多的土地。因此特別方便。而且養殖蝸牛，烹飪蝸牛大餐也屬於法國的特色。

因為蝸牛喜歡潮濕、陰暗和溫暖的環境，所以，首先在每個養殖區內均勻的搭起可供蝸牛棲息和餵食的木板架子，上面放有供蝸牛喜歡的一些菜葉和一些麵粉，這樣會讓蝸牛的殼長得又大又厚實。舒適避光的條件讓蝸牛生長迅速。而且，每天要向蝸牛的身上澆一次水，喚醒它們去吃食，保持蝸牛成長，和蝸牛需要的潮濕環境。

在成熟的蝸牛中，可以挑選出個大，體重和皮厚的蝸牛，留做以後的繁殖新蝸牛用。專業人士介紹，一般來說，蝸牛從11月份開始要冬眠4個月，到來年二月份，也就是春天時節開始復蘇，這時，已經強壯起來的蝸牛就開始產卵了。飼養人員把蝸牛卵分開，隨後把蝸牛卵放到一起養。一般，蝸牛的成長期在5個月到6個月左右。等到入冬就是開始食用蝸牛的季節了。當然，蝸牛成長速度與天氣好壞有關。

另外，法國有蝸牛美食節。每年7月最後一個星期到8月第一個星期，在勃艮第的Digoin舉行號稱世界上最大的蝸牛節，已經有21年歷史的蝸牛節讓這座小城熱鬧起來，成為品嘗蝸牛的天下。

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法國美食 - 法國人喜愛的美食 蝸牛

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根據傳說，蝸牛是歐洲人最早食用的動物，這主要是因為歐洲有大片森林，蝸牛是容易獲得的的食物。在中世紀，蝸牛可是窮人的美食，但是進入19世紀後，一位法國名廚，把蝸牛帶入皇家菜系，蝸牛大餐隨後也成為法國家喻戶曉，甚至享譽世界，代表法國傳統經典法式菜餚。 ...

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A Nordic country located in Scandinavia, the capital of which is Stockholm.

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https://www.creatrip.com/blog/2801

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Creatrip: 不再只有路邊攤！各具特色的首爾必吃9間年糕鍋、辣炒年糕店推薦

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https://www.google.com/amp/s/udn.com/umedia/amp/story/12919/5056593

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Hi I am Claire
Today I will share to you my chosen famous local cuisine of Italy.
2.Are you excited?We will talk about food my feelings is so excited and looking forward it.
3.But how this famous food in the Italy started?
First saute the onion and garlic, add the white wine, cover the pot and wait for the clams to open and pick up for later use.Then add 2 tablespoons of cooking water and cook the noodles for 8 minutes.
4.And now let’s move on the process of cooking,in this cuisine By the 14th and 15th centuries, the development of pasta had entered the stage of dry preservation, so that people could keep it for a long time when sailing.
5.It’s sounds difficult to cook a spaghetti right? Maybe you can try! see you again！

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Hi everyone today I will share to you my chosen famous local cuisine of Vietnam.I will share Balut Egg.

Are you excited ? Well for me If we talk about food my feelings is happy .

And now let's move on the process of
cooking, in this cuisine, after hatching for 15 to 20 days, the duck eggs that are about to hatch into ducks are cooked in boiling water, knock on the egg shells, and add salt, pepper, and other seasonings to eat together.

Although this doesn't seem to be acceptable, I hope you can try it. After trying it, you will feel that it tastes good.
See you on the next video.

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https://food.ltn.com.tw/amp/article/5167

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越南曾經遭包括中、美及法國等多國侵略，無形中也融合了越式傳統與異國文化，在飲食上更是顯著。身為前法國殖民地，「越式法國麵包」便是殖民文化下誕生的「混血」食物代表之一。

乍看之下會以為是美式潛艇堡，不過它是風味大不同的越式三明治！

異國美食大揭密-Bánh mì

越式法國麵包原文為Bánh mì，直譯就是麵包的意思，是越南人相當愛吃的庶民美食，不論在街邊攤販和餐館裡都買得到，內餡夾有豐富配料和越南特色抹醬，獨特的在地美味讓人吃過難忘。

19 世紀中晚期，法式長棍 (Baguette) 來到越南後，當地人不是沾橄欖油、紅酒醋或抹奶油食用，而是把紮實的麵包對半剖開後，抹上越南豬肝醬、美乃滋與鮮味露 (Maggi Sauce) 等，再夾入豬肉凍或精肉團（越南火腿）、小黃瓜、醃蘿蔔絲（或青木瓜）和香菜、墨西哥辣椒 (Jalapeño) 等配料，結合了酸甜香辣鹹多種滋味，口感層次相當豐富，成為在地特色三明治，如今已是越南人的主要食物。

與一般西式三明治不同，越式三明治會包入醃蘿蔔絲和黃瓜，而不是整片的生菜。

起初這樣的吃法混搭只見於路邊攤，因便宜又能飽餐，被認為是窮人的食物，並不受到重視。直到越戰結束後，逃往國外的越南人在美國開始販售這款特殊的三明治，漸漸受到矚目，後來成為了世界知名的品牌 Lee's sandwiches，讓越南法式三明治在各地大放異彩，如今已是越南人的主要食物，於柬埔寨和寮國等地也是日常食品。

法國皮、越南骨

這款三明治外表看來很「法式」，但吃起來其實很「越南」。

雖然用的是「法國麵包」，不過越南的原料、做法仍有些微不同，真正的越式法國麵包其實還有加入在來米粉。有著濃濃麥香的法國麵包是在法國殖民時期帶進越南的，因為越南當地盛產稻米，用在來米粉 (Rice Flour) 代替部份麵粉的成本會比較低，便誕生了這款「法國皮、越南骨」的麵包，加了在來米粉的麵糰質地相對上比較鬆軟，也比傳統法式麵包更輕。

道地的越式法國麵包，外皮脆香、內部鬆軟，咀嚼散發出淡淡麥香味。(PhotoAC)

至於餡料則有四大要素： 豬肝醬、肉、醃蘿蔔及香菜。

越南豬肝醬 (Vietnamese pork liver pâté) 也是源自法式內臟醬料如鴨、鵝肝，傳到越南後，當地人改用價格較低的豬肝搭配豬頭皮、豬油以及法式第戎芥末醬 (Dijon Mustard) 來製作；有的人會蒸煮成塊狀再切片，或是質地較軟的抹醬狀，現在市面上亦有販售罐頭。

至於肉類，多是使用豬肉，從火腿、肉醬、肉丸到肉凍等都有，不過現在也有許多新穎配料可以選擇搭配，想加雞肉、烤肉片還是牛肉絲全依個人喜好。

繽紛配色讓人看了食慾大開。(PhotoAC)

因為越南的天氣悶熱，飲食上很需要酸、辛、甜等味道來開胃，有助刺激味蕾、增進食欲。在越式三明治中，紅、白蘿蔔切成細絲後，便會以白醋和糖來醃漬，再搭配生吃也OK的墨西哥綠辣椒，吃起來酸甜微辣的味道正是我們印象中「東南亞料理」的一大特色。加上越南飲食非常注重料理的視覺效果，喜歡繽紛色彩的搭配，所以各種菜肴不僅要美味，配色呈現也很重要，三明治的內餡便有了小黃瓜和香菜的綠、蘿蔔的紅、白來點綴。

香菜就不用說了。越南料理如河粉湯、生春捲往往都會加入大把的香菜，越式三明治也不例外！而且跟台灣撕成小葉片灑在料理上不同，越式三明治通常是連同筋部整根擺上，對熱愛香菜的人來說可是相當過癮呢。

越式三明治搭配冰越南咖啡，就是當地人常吃的一餐！(PhotoAC)

不用抽 不用搶 現在用APP看新聞 保證天天中獎　 點我下載APP按我看活動辦法

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看來很「法式」，吃起來很「越南」-越式法國麵包 - 食譜自由配 - 自由電子報

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越南曾經遭包括中、美及法國等多國侵略，無形中也融合了越式傳統與異國文化，在飲食上更是顯著。身為前法國殖民地，「越式法國麵包」便是殖民文化下誕生的「混血」食物代表之一。 乍看之下會以為是美式潛艇堡，不過它是風味大不同的越式三明治！ 異國美食大揭密-Bánh mì 越式法國麵包原文為Bánh ...

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Hola~ My name is Ella , and I will share to you my chosen famous local cuisine of Singapore

It’s Bak Kut Teh, and i choose this food because it’s look like delicious ,and smell great!

Are you excited? Well for me if we talk about food my feelings is so special ! I never tried Bak Kut Teh before ! Have you ever tried that before ? When I got there and try to taste it, I just feel peppery but skim off that ,it’s taste good.

But first, how this famous delicacy originated? Original in Malaysia but it blooms  in Singapore.

Bak kut teh this three words are meaning of meat bones and medicine made decoction medicine,because of the “tea” in

both  Cantonese and Hokkien have the meaning of soup medicine.

And now let’s move on the process of  cooking, in this cuisine.

Step1. Blanch the bones of the pig, remove impurities and blood, and then fish it out.

Step2. Wash the small rows, peel the garlic and set aside.

Step3. Bring 6 bowls of water to a boil in a pot, then add the pork bones, small ribs, snow white mushrooms and spices and bring to a low heat for 30 minutes.

Step4. Add the garlic and continue to cook for 15 minutes, no additional seasoning is required.

It's sounds easy to cook a Bak Kut Teh right ? But it just a little difficult to get medicine , if you have time you can try to cook and share to your friends.

That's for all today guys, hope you like it !

See ya ！

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Hi, everyone. Welcome to my channel. Today I will share with you my chosen famous local cuisine of kimchi.

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But first, how this famous food in the Philippines started...?

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But first, how this famous food in the Philippines started...?

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The history of Chinese kimchi can be traced back to the Wuding period of the Shang Dynasty, 3100 years ago, when salted vegetables appeared in China, and salted vegetables are considered to be the earliest prototypes of kimchi in China.(Nancy)

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Hi everyone today I will share to you my chosen famous local cuisine of Vietnam.I will share Balut Egg.

Are you excited ? Well for me If we talk about food my feelings is happy .

And now let's move on the process of

cooking, in this cuisine, after hatching for 15 to 20 days, the duck eggs that are about to hatch into ducks are cooked in boiling water, knock on the egg shells, and add salt, pepper, and other seasonings to eat together.

Although this doesn't seem to be acceptable, I hope you can try it. After trying it, you will feel that it tastes good.

See you on the next video.

# data[].attributes.body
But first, how this famous delicacy originated?
Original in Malaysia but it blooms  in Singapore. Bak kut teh this three words are meaning of meat bones and medicine made
decoction medicine,because of the “tea” in
both  Cantonese and Hokkien have the meaning of soup medicine.

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4.And now let's move on the process of cooking, in this cuisine cooking, in this recipe you first need to cut the vegetables first, the cabbage is cut into 1/4 and then cut into 5 pieces, the radish is sliced ​​and halved and cut into 4 pieces with salt (1 cup) and water (3 cups)  ) Add the mixed brine to the cabbage and radish, then mix the vegetables and brine evenly, let it sit for 20 minutes and then mix it again, let it sit for another 20 minutes and then mix it again, after 60 minutes, put the marinated vegetables  Wash three times, drain the water and mix the veggies with the chili puree and you're doneBut first, how this famous food in the Philippines started...?........The history of Chinese kimchi can be traced back to the Wuding period of the Shang Dynasty, 3100 years ago, when salted vegetables appeared in China, and salted vegetables are considered to be the earliest prototypes of kimchi in China.Hi, everyone. Welcome to my channel. Today I will share with you my chosen famous local cuisine of kimchi. Kimchi can feel a little spicy, and I love its taste.It's sounds to cook a Kimchi right?Because the kimchi recipe can also be made at home, try it if you have time.

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4.And now let's move on the process of cooking, in this cuisine cooking, in this recipe you first need to cut the vegetables first, the cabbage is cut into 1/4 and then cut into 5 pieces, the radish is sliced ​​and halved and cut into 4 pieces with salt (1 cup) and water (3 cups)  ) Add the mixed brine to the cabbage and radish, then mix the vegetables and brine evenly, let it sit for 20 minutes and then mix it again, let it sit for another 20 minutes and then mix it again, after 60 minutes, put the marinated vegetables  Wash three times, drain the water and mix the veggies with the chili puree and you're doneBut first, how this famous food in the Philippines started...?........The history of Chinese kimchi can be traced back to the Wuding period of the Shang Dynasty, 3100 years ago, when salted vegetables appeared in China, and salted vegetables are considered to be the earliest prototypes of kimchi in China.Hi, everyone. Welcome to my channel. Today I will share with you my chosen famous local cuisine of kimchi. Kimchi can feel a little spicy, and I love its taste.It's sounds to cook a Kimchi right?Because the kimchi recipe can also be made at home, try it if you have time.

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My name is Liz, welcome to my channel!
Hi everyone today I will share to you my chosen famous local cuisine of "balut egg".
Are you excited? Well for me if we talk about food my feelings is so excited!
And now let's move on the process of  cooking in this cuisine , after hatching for 15 to 20 days, the duck eggs that are about to hatch into ducks are cooked in boiling water, knock on the egg shells, and add salt, pepper, and other seasonings to eat together.

Although this doesn't seem to be acceptable, I hope you can try it. After trying it, you will feel that it tastes very good.
See you on the next video!

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Hola~ My name is Ella, and I will share to you my chosen famous local cuisine of Singapore
It’s Bak Kut Teh, and i choose this food because it’s look like delicious ,and smell greatly!

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Hi guys! Welcome to my channel. My name is Ada and today I’ll be talking about Singapore cuisine, to be more precisely Bak Kut Teh, bone meat soup. Are you guys excited, because I definitely. I love food and I’m more than happy to share it with you. But first things first. How this soup originated? Well …
And now let’s move on to the cooking part. To make it all you need is meaty pork ribs, white peppercorns, a lot of garlic, and salt.

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Hi,everyone I am Vicky.
Welcome to my channel today I will share to you my chosen famous local cuisine of Sweden.

Are you curious? Well for me If we talk about food my feelings is special.

What we are going to introduce ？
Is canned herring.

How to make this food?
Herring is sliced, smeared with a little salt, and then fermented by microorganisms dominated by lactic acid bacteria.

How to we can buy this food.
It is only in Sweden.
In Taiwan, canned herring can only be purchased by purchasing agents.

This food is smell really bad .Do you want to try it.
Maybe you can try this , and share to others . So, That's for all today. See you on the next video.

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And now let's move on the process of  cooking, in this cuisine.
Step1. Blanch the bones of the pig, remove impurities and blood, and then fish it out.
Step2. Wash the small rows, peel the garlic and set aside.
Step3. Bring 6 bowls of water to a boil in a pot, then add the pork bones, small ribs, snow white mushrooms and spices and bring to a low heat for 30 minutes.
Step4. Add the garlic and continue to cook for 15 minutes, no additional seasoning is required.

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1.Hi everyone, today i will share to you my chosen famous local cuisine of Korea
2.Are you excited? Well for me if we talk about food my feelings are so excited and makes me happy
3. But first, how did this famous food in Korea start? It started in the 7th Century, when Farmers couldn’t figure out how to eat vegetables during winter since the vegetables wouldn’t grow because of the cold weather so they started to pickle the vegetables.
4. And now let’s move on the process of cooking, in this cuisine there are hundreds of ways to make kimchi but this is one of them : You are going to need cabbage, red pepper paste, garlic, ginger, sugar, and fish sauce. First, you are going to need to chop up the cabbage. When that’s done, salt the cabbage heavily and rub the salt in so the cabbage softens. Now cover the cabbage in water and let it sit around for 1-2 hours. Meanwhile, use the garlic, ginger, sugar, fish sauce and red pepper paste to make the spice paste. When that’s done, combine the paste with the cabbage and let in ferment in a jar for about 5 days. After that, you have some delicious Kimchi. Sounds so easy to cook Kimchi right? Because there aren’t a lot of ingredients, it’s not really hard. That‘s all for today guys, Hope you like it! See you on the next video!