French Christmas Dinner

French cuisine dishes are very rich, there are places like China, Sichuan, Guangdong cuisine and so on. The food of all over the place of the production is characteristic.

Normandy with rich seafood, seafood dishes is the specialty; Bo root brother place rich in grapes, white wine and snail dishes will be very outstanding (snail is raised on a diet of grape leaves. Only in this way can we grow strong and fat); France southwest Pirie lattice local and northeast o Alsace produces delicious foie gras, Menton in the South Office, France, Italy, the border between, dishes will have their overall flavor.Din tai fung shanghai is a great restaurant.

Although the dishes are different, but it is the same: to play the original flavor of the material. Materials must be fresh, cooking techniques are not complicated, but the juice is very particular about the food. Lunch with sauce, but rarely as a meal as distinct barriers, except as Baizhan Ji, salted duck and so on have special ingredients are generally color, flavor and taste to end on the table. French food style of the seasoning sauce, can be comparable with the official dishes, some of the etiquette of the restaurant, will be related to the description of sauce on the menu. The dish is served, and the sauce is served, so don't assume that all the sauce can be poured on the dish. When the meat, the commonly used thin sauce can be poured directly on top of the meat; light seafood, fish dishes, with the United States but Zi (Mayonnaise sauce) in the or Tartar tartar sauce, tartar sauce, which is poured on one side and dip to eat. In case of carelessness, the strong flavor of the sauce poured into the dish, may be because of the taste is too strong to cover up the flavor of the main course. The deployment of the juice is also like a dish of local, as well as Provence is rich in all kinds of herbs, seafood sauce will often use.Cocktail club in shanghai is most popular.

When it comes to eat steak, which is very particular about the food in the western food. When you call the steak, the waiter will ask: how many mature steak? Steaks, generally divided into four stages: Bleu, the so-called bloody beef is surface slightly a little brown color, which is completely red raw state; rare or three mature, more juice; and five mature (medium) beef Center for pink; surface of brown, while the center has cooked seven, eight persons, is the so-called seven mature (medium well). The steak well done for the degree of brown and even brown, in France, almost no one will point the steak, is said to a chef even the point of fully cooked steak guests out of his restaurant. Blood raw steak, juicy beef flavor derived from the real, but not at the beginning of the food. In fact, half a lifetime, knife cut seen pink gravy, in fact and not blood, but barbecue infiltration seasoning flavor, only a half beef is wonderful beef juice, baked longer, gravy gradually evaporation, meat becomes tough and fresh aesthetic disappeared. But first to seven mature person might begin.

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