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French cuisine referred to French cuisine. It was a kind of dining culture that the French were famous for being good at eating. The characteristics of French cuisine included a wide range of ingredients, fine processing, exquisite cooking, strong and light flavors, and a variety of colors. A complete French meal usually included appetizers, soup, appetizers, main course, dessert, coffee, and so on. During the meal, there were also some dining etiquette that needed to be observed, such as the lady sitting first, placing her hands on the dining table during the meal, and gently using a napkin to remove oil stains. French cuisine became popular all over the world in the 19th century and became the preferred dish for diplomatic occasions. Different regions of France had their own specialties, such as the red chicken and beef stew in the Bergendy region, as well as the specialties of the Normandie region. In general, French cuisine was a refined, delicious, and ceremonial dining culture.

Chengdu was a famous food city in China, with a rich and diverse food culture. Chengdu's food strategy included many specialties, such as Mapo Tofu, hot pot, skewers, and Maocai. In Chengdu, you can taste authentic Sichuan cuisine and experience its unique taste and flavor. Some of the recommended gourmet shops included Chen Mapo Tofu, Xiaolongkan Old Hotpot, Spicy Space Clear Oil Hotpot, Kang Erjie's skewers, and so on. In addition, there were many old and famous gourmet shops in Chengdu, such as Ye Wonton Soup, Sweet and Sour Barbecue, Wang Mei Beef Offal Hotpot, etc. These shops were all frequent customers of Chengdu people. The dishes were unique, fresh and spicy, and the prices were reasonable. If you want to eat all of Sichuan's top ten specialties at once, you can refer to Chengdu's food guide and choose a food route that suits your taste. Whether you like food, shopping, or pursuing uniqueness and culture, Chengdu can satisfy your needs.

In Thailand, green curry is a specialty. It is made with a blend of green chilies, coconut milk, and various herbs and spices, giving it a unique and spicy - sweet flavor. Usually served with rice, it is loved by many.

As a city in the Tibetan region of Tibet, the food culture of Tibet is an important part of Xizang food culture. The following are some references on the food culture of Xizang: The Tibetan Culinary Culture Manual: This book was written by the Xizang cultural scholar Jacob Sanje. It introduced the history, characteristics, ingredients, and cooking methods of the Tibetan food culture. The book was detailed and practical from the aspects of traditional food, tea, wine, snacks, pastries, drinks, etc. in Tibet. 2. Xizang Food Culture: This book was written by Ye Qingzhang, a scholar of Xizang culture. It introduced the history, characteristics, traditions and current situation of Xizang food culture in detail. The book was systematic and rich in content from the selection of ingredients, cooking methods, eating habits, festivals, and so on. 3. Research on Xizang Food Culture: This book was written by Professor Luosang Qunpei of the Institute of Tibetan Studies of Xizang University. It is a systematic and professional collection of research papers on Xizang food culture. The book covers the history, characteristics, traditions, and current situation of Xizang food culture, which has high academic value. 4. Xizang Food Culture: This book was compiled by the Culinary Association of Lhasa City. It introduced the food culture of Xizang in detail, including traditional delicacies, special dishes, snacks, etc. The book is easy to understand and practical, suitable for readers to understand and experience Xizang food culture. The above are some references on the Tibetan cuisine of Tibet and Tibet. You can choose according to your own needs.

Su Cuisine Recipe Encyclopedia included Stir-fried Scallops with Gingko, Du Sanzhen's Braised Vegetables, Spiced Pork Ribs, Snowflake Crab Dou, Sauce Fang, Suzhou Braised Duck, etc. The specific steps and methods could be found in the recipe provided.

There were many classic traditional dishes in Su Cuisine, including Gusu Braised Duck, Crab Tofu, Salted Fresh, Stewed Pork with Hundred Leaves, Gingko Cabbage, and so on. The specific steps of the recipe were not provided, so the detailed recipe could not be provided.

There were many representative dishes of French cuisine, including boeuf au vin, Provence chowder, bouillabaisse, duck in oil seal, French snail, French foie gras, and so on. These dishes all had the characteristics and traditions of French cuisine, representing the essence of French cuisine culture.

A great tasting local cuisine story could be about someone visiting Italy and tasting pizza for the first time. They would experience the thin, crispy crust, the rich tomato sauce, and the gooey mozzarella cheese. The combination of flavors and textures is what makes Italian pizza so special.

I have no idea. Maybe you could look for reviews or comments from other manga readers who might have more insight into whether Fermat's Cuisine is a BL manga or not.

Chinese cuisine is an important part of Chinese culture, and poetry and allusions are one of the quintessence of Chinese culture. The following are some poems and allusions about Chinese cuisine: 1 Sichuan Cuisine: Spicy Boiled Fish "Spicy Boiled Fish" was a traditional Sichuan delicacy. The main ingredient was fresh and spicy. The meat was tender and had a unique taste. The story could be traced back to the Tang Dynasty. It was said that Li Bai, the prime minister of the Tang Dynasty, once tasted the "Spicy Boiled Fish" in a restaurant and was overwhelmed by its delicious taste. Therefore, he wrote a poem,"I Will Drink Wine":"Don't you see that the water of the Yellow River flows from the sky to the sea and never returns?" Can't you see the bright mirror in the high hall sad, white hair in the morning like black silk, turning into snow in the evening? Life is full of joy, don't let the golden cup empty to the moon." 2. Cantonese: Dim sum "Dim sum" was an important part of Guangdong's food culture and one of the eight major cuisines in China. The story could be traced back to the Tang Dynasty. It was said that Emperor Xuanzong of the Tang Dynasty once tasted the "dim sum" of Guangdong and brought it into the court. Since then, Guangdong's dim sum production technology has continued to develop into one of today's characteristics. 3. Shandong Cuisine: Braised Pork "Braised pork" was one of the classic dishes in Shandong's food culture. It tasted delicious, fat, but not greasy. The story could be traced back to the Han Dynasty. It was said that Emperor Liu Bang of the Han Dynasty had tasted Shandong's "braised pork" and praised it as "fat but not greasy and fragrant". Since then, braised pork has become a specialty of Shandong and has been passed down to this day. 4 Hunan Cuisine: Spicy Chicken "Spicy Chicken" was one of the classic dishes in Hunan's food culture. It was very popular because of its spicy and fragrant taste. The story could be traced back to the Ming Dynasty. It was said that Emperor Zhu Yuanzhang of the Ming Dynasty had tasted Hunan's "spicy chicken" and praised it as "fragrant and spicy." Since then,"spicy chicken" has become a special delicacy in Hunan and has been passed down to this day.