最美味的国家，世界三大美食国家是哪三个？英文双语对照

1、土耳其是一个非常注重美食的国家，名列世界三大著名美食国家之一，它的料理在世界上是很有名的。料理的种类也非常多：有各种汤菜，有种类繁多的凉菜，以及各种肉料理和鱼料理。饭后，还有著名的土耳其点心和糕点等，最后是土耳其咖啡。传统的主食除了面包，还有羊肉、葡萄酒、点心……不过，土耳其的点心对怕胖或是怕甜食的人来说，有些甜，会稍微踌躇不前。尽管如此，土耳其还是葡萄酒圣产地和水果王国。四季分明为土耳其的水果种类，酝酿了自然丰富的美食王国。当地人喜吃羊肉和小牛肉，尤其喜欢将羊肉串起来以炭火烤熟，用刀削下肉片夹面包吃，可说是土耳其的麦当劳。现今路边小吃沙威玛（siskebab）据说是自土耳其引进的。不过多以鸡肉做沙威玛的主材，事实上在土耳其夹羊肉才是道地的沙威玛。因为嗜吃羊肉，为了净口，当地人常用各种酸味小黄瓜佐菜。

国成为烹饪王国的主要原因不是五花八门菜肴的名字，而是“味”。“一菜一格”，“百菜百味 ”，它是中国菜肴的最大特色，也是成为烹饪王国的根本原因之一，它是三大美食王国之首。

2中国的饮食文化由来已久，各朝各代的封建君主便是当时的文化继承者，社会名流、文人学士也在其中赋予了饮食文化以诗歌、辞令、散曲、典故等文化底蕴，可以说是浑然天成，具天下之文化于一身，这也是我国成为烹饪王国的重要原因。

中国的烹饪艺术是在烹饪历史发展过程中，逐渐形成、发展并丰富起来的。具有实用目的与审美价值紧密相联的特点。如陶制炊器的器形从实用需要设计出发，本意为放置平稳，受热均匀，却给人以对称、均衡美的感受。陶器、铜器、铁器的不断演进，不仅是对工艺、性能方面的改进，还包含着追求形式美的意图。随着物质生产的发展和社会生活的进步，烹饪越来越具有审美性质，直至发展成为实用与审美并重的各种花色造型菜点及丰盛华丽的筵席。中国烹饪艺术虽然受到烹饪原料、烹饪技术、食品实用功能等因素的制约，具有相对的局限性，但它与其他艺术种类相比较，却有自己的艺术特点，即融绘画、雕塑、装饰、园林等艺术形式于一体。

3、法国菜最主要特征是对复合味调料（沙司sauce）的制作极其考究，选料十分新鲜，甚至有许多菜是生吃的。常用的烹调方法有烤、炸、氽、煎、烩、焖等，菜肴偏重肥 、浓、酥、烂，口味以咸、甜、酒香为主。肉菜中总伴有多种蔬菜配伍。调味上酒的使用严守陈规，烹制什么菜一定要用什么酒。法国最著名的美食极品是鹅肝

鹅肝酱

酱，它与黑菌（松露菌）、黑鱼子酱称为食物三宝。法国人用膳时饮酒也十分讲究，吃哪种菜配哪种酒。最上规格的是吃哪一种菜，注定要用哪一家酿酒厂哪个年份酿造的哪个名称的酒，否则就不能称为高规格了。一般在吃菜前先要喝一杯味美思酒或威士忌的开胃酒，吃鱼时要饮酸干葡萄酒，吃肉时要伴饮红葡萄酒等。法国饮食在国际上尤其是欧洲食坛上好几个世纪以来占主导地位， 16世纪亨利二世和亨利四世相继与罗马联姻，罗马的食制、食风传入，尤其相随的宫廷烹饪名厨的精湛技艺，使法国在饮食上追求豪华， 注重排场，烹调技术等方面迅速精进。法国大革命使法国社会政治、经济发生巨变，豪门贵

鱼子酱

族的厨师都受雇于餐馆。他们以烹调技巧相互 竞争，从而名厨辈出，遂使法国烹调技术趋于举世无双的地位。本世纪60年代法国有些有威望的厨师掀起了新派法菜的潮流，提出“自由 烹饪菜”（Free-cooking）的号召，要一改以往法国烹饪太注重传统束缚，提倡随着时代转变，烹调也应有所改进，强调许多食品无须煮 得过久，用缩短烹饪时间去保留食物的鲜味，过于浓腻的菜逐渐减少，清淡的菜相应增多，进而赢得更多人的喜爱。

1, Turkey is a country that pays attention to cate very much, rank one of nations of 3 big famous cate, its arrange is well known on alive bound. The sort of arrange is very much also: Have all sorts of soup food, have phyletic and various cold dish, and all sorts of flesh arrange and piscine arrange. After the meal, still famous Turkey mug-up and cake wait, finally is Turkey coffee. Traditional staple food besides biscuit, still have hotpot, bishop, mug-up... nevertheless, osmanli mug-up fat to be afraid of or it is the person that is afraid of sweetmeat for, some are sweet, meeting a little jib. Nevertheless, turkey or bishop emperor producing area and fruit are regnal. The four seasons is Osmanli fruit sort clearly, brewed the cate kingdom that abounds naturally. Local happy event eats hotpot and vituline, like to come to hotpot string to be baked with charcoal fire especially ripe, cut biscuit of reel issueing the flesh to eat with the knife, can saying is Osmanli Mcdonald's. Nowadays roadside is fastfood Shaweima (Siskebab) introduce from Turkey allegedly. Do Shaweima with chicken more nevertheless advocate material, placing hotpot in Turkey in fact just is Ma of trueborn Sha Wei. Because be addicted to eats hotpot, for clean mouth, local is commonly used dish of all sorts of assist of acidity small cucumber.

The country makes the name that the main reason of cooking kingdom is not multifarious dish, however " flavour " . "One dish one case " , "100 dish 100 flavour " , it is the biggest characteristic of Chinese dish, also be one of prime cause that become cooking kingdom, first it is kingdom of 3 big cate.

The dietary culture long-standing of 2 China, the culture successor that the feudal monarch that takes the place of toward each each is at that time, public figure, scholars also amid gifted dietary culture with poetry, language appropriate to occasion, medicinal powder the culture details such as music, literary quotation, can saying is like nature itself, the culture that has the world at a suit, this also is the main reason that our country makes cooking kingdom.

Cooking art of China is to be in process of cooking history development, form gradually, develop those who rise to be abounded. Have the characteristic that practical purpose and aesthetic value connect cheek by jowl. If contented makes cook a meal implement implement form from economic need the design sets out, original idea is place smooth, be heated is even, give a person the feeling with symmetrical, balanced beauty however. The ceaseless gradual progress of crockery, bronze ware, ironware, it is the improvement of side of pair of craft, performance not only, still including the intent that goes after formal beauty. The progress that produces as material and the progress that the society lives, cooking has aesthetic quality more and more, till development is become practical with aesthetic dots of all sorts of food of molding of design and color that pay equal attention to and big and luxuriant banquet. Although Chinese cooking art gets technology of cooking raw material, cooking, food is practical of the element such as the function restrict, have opposite limitation, but it and other and artistic sort are compared, have oneself artistic characteristic however, namely the artistic form such as brushwork of be in harmony, sculpture, adornment, gardens at an organic whole.

3, French greens is the mainest the feature is pair of compound flavour condiment (sanded department Sauce) make observe and study extremely, choose material is very new, having a lot of food even is eaten raw. Commonly used cook method has bake, scamper, float, decoct, braise, stew, fertilizer of dish lay particular stress on, thick, crisp, sodden, taste with salty, sweet, wine sweet give priority to. Total companion has a variety of vegetable conpatibility of medicines in fleshy dish. Flavor on the use of wine strictlies observe outmodel conventions, cook what dish to must use what wine. The cate highest grade with the famousest France is goose liver

Goose liver sauce

Sauce, it and black bacterium (Song Lou bacterium) , black caviar calls food 3 treasure. Drink when French mess very exquisite also, eat to plant dish to distribute which kinds of alcoholic drink. Most go up of norms is to take which kind of course, be destined to want to use which winery the wine of the which name of brew of which a particular year, cannot call high standards otherwise. Should drink a cup first before taking course commonly delicious the aperitif that thinks of wine or whisky, drink acid wants to do bishop when having a fish, the claret that accompany drink wants to wait when eating the meat. Since Europe feeds on altar several centuries, French food takes dominant place especially in the world, 16 centuries Henry 2 worlds and Henry 4 worlds in succession as allied as Rome, of Rome feed make, feed hearsay to enter, of the hutch of palace cooking name that follows especially masterly craft, make France is gone after on food luxurious, pay attention to ostentation and extravagance, rapid essence takes the side such as cooking technology. The French Revolution makes French society politics, economy produces great change, rich and powerful family is expensive

Caviar

A group of things with common features chef is hired by cafeteria. They compete each other with cook skill, thereby renown hutch comes forth in large numbers, make French cooking technology tends then unrivaled position. 60 time France has this century a little the trend that the chef of mana started course of new group method, put forward " free cooking dish " (Free-cooking) appeal, should change before French cooking pays attention to a tradition to manacle too, advocate transform as the times, cook also should be improved somewhat, emphasize a lot of food need not be being boiled too for a long time, with shorten cooking time goes preserving alimental little taste, the dish of too thick be bored with drop off, delicate dish is corresponding grow in quantity, win more person then love.