Street Food in Northern Europe, Bringing Chinese Cuisine to Fame

The soil and water support the people, and the Jincheng saying goes to the people of Jincheng. People are strong... Sorry, I got offended. As far as I know, foreigners in Europe and America don't like Chinese food. Americans like sweet things, but I don't know about Europeans' taste. Japan and Korea will make changes when they introduce our food. A place where water and soil support a person is not an empty talk. There is no Chinese restaurant that has survived abroad without making changes. Making the food more suitable for local tastes is a necessary process. Aren't we also not used to eating foreign food? Why do you think foreigners will definitely like to eat authentic Chinese food? Do you rely on lust? There are eight major cuisines in China! The taste of food will be different in each place. Take the Changsha stinky tofu as an example. Wasn't there a popular video before? Some people said that the boss's stinky tofu was not authentic, so they bought the boss's stinky tofu and traveled to Changsha to feed the locals to eat it. However, it was also said to be unauthentic. Why can the stinky tofu seller survive in their local area? Is it authentic? No, Changsha stinky tofu is sold in various places, and the taste of each place is different. The land of China is like this, let alone the world?

Fortunately, I have been to Europe, otherwise I would have been brought in by you.

Nowadays, the delicacies in Europe and the United States are all tasteless, and you are..., You are also drunk😵‍💫

There is no end to the nonsense. If you have such skills, you would already have opened your own restaurant, and you still work as a sous chef? Wouldn't it be nice to be your own boss? The end of working abroad is to open your own shop and become your own boss.

After reading the previous ten chapters, I went to Baidu to look at the status of Chinese food in the world. Basically, it has been localized to suit local tastes. Popular tastes include sweet and sour, as well as salty food. I find it strange that so many people love eating Roujiamo from the beginning, because I don't have a unique feeling about Roujiamo. Living in Beijing, my taste is a bit mixed. I have been out several times. I have been to Shanxi to eat noodles with vinegar, to Shandong, Yunnan, and Hubei. I really feel that each place has its own taste. It is recommended to add some magic modifications to make the system more immersive.

The writing is so ideal. The author brought the environment to China. I suggest you check more information.

My undergraduate and postgraduate studies were in Sydney (Australia) and Toronto (Canada). Less than 7 years in total. Let me talk about my observations: 1. General: The vast majority of foreigners like Chinese food. 2. Comment 1: When they first came into contact with Chinese food, they didn't quite understand the big dishes, such as sea cucumbers roasted with green onions and nine-turn large intestines. This requires long-term adaptation and cultural accumulation. 3, Comment 2: But they understand that there is no threshold for snacks and home-cooked meals. For example, sesame seed cakes, garlic scallops, bombed squid, Cantonese morning tea, pork slices, ground delicacies, etc. 4, Branch 3: Due to limitations in raw materials and differences in taste, restaurants opened by the previous generation will be improved. 5. Comment 4: But the new generation of Chinese restaurants are not much different from those in China. Even the spicy Hunan cuisine is eaten by many foreigners. 6. Summary: There is only the difference between delicious and not delicious. Imagine that there are pizza, Vietnamese pho, Middle Eastern barbecue, Chinese restaurants, and Japanese noodle shops on the street. As long as it tastes good, people will come to eat it. But why do you think Chinese restaurants can't compete? I just read the description in the book. There are too many details, which reflects two points: on the one hand, he does not understand the habits of foreigners, and on the other hand, the author has never opened a restaurant. Of course, these two points I mentioned are also false propositions. This book would be very boring if it were about the real behavior of foreigners. If you write about the daily life of real foreign restaurants, it will directly become a business novel. So, the correct way to eat is to only look at how the food is cooked, and the rest is purely fictional and necessary for the plot. I won't be surprised if one day customers start flying after finishing their food.

Anyone who has been abroad knows that the dishes cooked by many famous Chinese restaurants in foreign countries are not authentic. Why not authentic? Because authentic Chinese food is not popular, more than 95% of Chinese restaurants abroad are modified according to the taste of foreigners. They are not what you imagine at all.

These comments all sound sick If a Chinese food novel doesn't write about how foreigners like Chinese food, why should it write about Chinese chefs who died of poverty in foreign countries because no one could eat the food they cooked?

I remember that I came across a foreign blogger a while ago. He said that by posting delicious Chinese food and Chinese beef batches, he would get traffic and then make money.