French food
Presenter : Chen Minfang
Foie gras (Fat liver)
Foie gras is a food product made of the liver of a duck or goose that has been specially fattened. Its flavor is described as rich and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole and may also be served as an accompaniment to another food item, such as steak. French law states that "Foie gras belongs to the protected cultural and heritage of France."
• Macaron Day 2013The “spirit of the macaron” spreads all over the world and becomes more and more popular. There are extremely popular in France, in Japan and in the United States, but you can find pastries all over the world producing delicious macarons. They can be very colorful or simple and you can find big or small macarons: the taste matters!
Peking roast duck
• Peking Roast Duck, known as “the Best Taste ”, is topping the must-do list of tourists in Beijing. It has the color in brilliant red, tender texture is grilled full of flavor, the meat tastes fat but not greasy.
When it comes to food culture, most notably the Asian food to thrive in Australia. Like all over the world the mainstream of the Asian food is Chinese food. Since the the gold rush of the 1850 s , chinese has brought Chinese food in Australia. At that time, many of the small towns can find Chinese restaurants. At the beginning of the 20th century, sweet and sour pork ribs (糖醋排骨), black pepper beef fillet(黑椒牛柳), goo old meat(咕老肉)have become popular dishes. Now you can see Chinese restaurants in small town in Australia. In a big city's Chinatown, Chinese restaurantis more extensive.
Duck blood soup with vermicelli
• Nanjing residents love eating duck, from salted duck to duck-blood soup. In a bowl of duckbone stock, duck blood is presented in cubes together with vermicelli, fried firm bean curd and bits of duck organs.
Spicy crayfish
• Crayfish has taken China by a storm in the past decade or so. Cities all over the country go gaga over it. From spring to early autumn, groups of friends find a jam-packed stall, sit on tiny plastic stools and order a bucket or two of bright red crayfish.
Snail
It is a French snail which is low in fat content and high in protein, with approximately 15% protein, 80% water and 2.4% fat. The majority of French snails are collected in the wild, but a large amount of French snails are cultivated by private breeders at farms. France is famous for over 200 farms which breed snails, and it is interesting to find them all over the place.
|----diameter 5-6cm---| |------------length：about 65cm------------|
Baguettes are often sliced and served with cheese. As part of the traditional breskfast in France, slices of baguette are spread with butter and jam and dunked in bowls of coffee orhot chocolate.
English food
Presenter: Cai Yawen
Black Pudding
• Black Pudding is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled.
This fattening is typically achieved through force-feeding corn.
Foie gras production is controversial, due mainly to the animal welfare concerns about force-feeding, intensive housing and husbandry, and enlarging the liver to 10 times its usual size. A number of countries have laws against force-feeding, and the production, import or sale of foie gras.
Macaron
• The Macaron is known as the most desired cookie in France, especially in Paris. The Macaron is a trendy pastry for people to serve and this is the preferred sweet of children! Many use the Macaron as gifts for the holidays as well.
Australia’ Food
Presenter: Li Ting
steak
A Crab
crocodile meat
crocodile meat
Australian food should be the world’s most varieties,such as meat,eggs,seafood, poultry(禽类), vegetables and fruit.
Cheese
Traditionally, there are from 350 to 400 distinct types of French cheese grouped into eight categories. There can be many varieties within each type of cheese, leading some to claim closer to 1,000 different types of French cheese.
• You must know that the snails come in a variety of forms and not all species are edible. Even out of the edible variety, the mouth feel and taste of the flesh varies from species to species.
By Chen Minfang , Cai Yawen , Li Ting, Zhang Xiaodan , Zhang Yuying