In itself, the West started with marine civilization, and was far better at cooking fish than the Chinese who started in the Central Plains. Especially in ancient times, roasting was the most primitive and widely used way of eating almost all human ancestors.

Smoked fish, which extends from grilled fish and can preserve food for a longer period of time, is also a method of preserving food earlier than sauerkraut and human ancestors.

The source of this method is no longer possible, but according to scholars' speculation, the most likely reason is that during the barbecue, the paste can be kept away from rotting for a long time, which attracted the attention of the ancients, thus extending the cooking method of smoke.

This statement is more convincing than the statement that the food left behind after the house was fired and the food left behind after it was extinguished was preserved for a long time and was noticed by the ancients.

However, although the method of smoke is very common in the West, it is not popular in the East. There are only sausages in a small number of areas such as Shuchuan.

A large part of this is due to religions in Europe.

In China, there are many people who make a living by hunting.

Even during the slack season, farmers may go out to hunt.

Hui cuisine among the eight major cuisines gradually took shape due to geographical reasons in the local mountainous areas of Huizhou in the Northern Song Dynasty.

In Europe, especially in medieval Europe, ordinary people from all European countries under the rule of the church were not allowed to hunt.

Hunting is a right that only lords have.

Ordinary people are only worthy of catching some little guys. Hare may be the most delicious meat in the eyes of ordinary people, but even hares must have this mountain.

In addition to the church's regulations, people cannot eat meat during the special periods of Wednesday, Friday, Saturday, Lent and Advent. Therefore, Europeans are not allowed to eat meat for more than half of the year.

This must be abide by, including the kings of all countries, let alone ordinary people.

But what is amazing is that the meat mentioned by the church does not include fish, but only mammal meat is forbidden.

This makes fish one of the most popular foods among nobles all year round.

However, even though Europe has many places near the sea, according to ancient transportation, fresh fish can only be eaten by the people near the sea, because fish are prone to rot.

Therefore, when it comes to the meat needed by inland people, it is not enough to be satisfied by pickling fish alone.

First, the pickled fish is not preserved long enough and the flavor is single. Second, the pickled fish is limited in types, which is far from enough for the living needs of inland people.

Therefore, this method of smoke became completely popular in medieval Europe.

This is contrary to the peace and stability of the people in ancient China, when the wise emperor wished that the people could eat meat every day.

Therefore, the ancient Chinese food was rich and colorful, with delicacies and luxury, and a variety of dishes complemented each other.

Even though there are many styles in the West, nutrition and fresh concepts are deeply integrated into it.

This has a lot to do with the fact that East-West cultural exchanges were opened in the Middle Ages before the Ottoman Turkish Empire blocked the key transportation routes between the East and the West, and the main food was basically transmitted through trade.

If it was Rome BC, or if the teachings of Europe were moved forward for 81,000 years, it would be difficult for Westerners to form a dietary pattern.

The same is true for the eight major cuisines including China. None of them was formed since ancient times, from the Xia, Shang and Zhou dynasties or the pre-Qin period, and during the Han dynasties.

The periods of formation were mostly in the Song and Ming dynasties.

Because before the Song and Ming dynasties, trade exchanges between the East and the West were not perfect and were underway, which led to the continuous integration and innovation of the pattern of main foods and the additives during cooking.

This process started from the Han Dynasty to the founding of the Tang Dynasty and flourished greatly. By the Song Dynasty, especially by the Ming Dynasty, exchanges between the East and the West had become quite frequent, and the items traded were upgraded. At this point, the basic trading materials of food have become more perfect, which led to the birth of the cuisine and can be passed down far-reachingly to this day.

Europe during this period was under the rule and influence of the church.

The improvement of food materials, especially the traditional habits formed, has always been left to this day by Westerners since the influence of the Middle Ages.

Because the inland people's demand for meat and the fact that fish cured fish cannot meet the factors of inland people, the method of making food by smoke began to be widely circulated in Europe.

That's right, it's a food production method, not a simple method of smoked fish, nor is it a way to keep food for longer, but a direct method of making it.

The method is almost the same as the modern smoke method. It is to put the raw materials in a sealed box and ignite the trees. In the West, it is mainly oak, and then roast it on a slow fire to make the food gradually cooked.

This is different from the method of steaming first, then enema, and then fumigating in Sichuan and Sichuan areas in China.

Europeans smoked directly, and the ingredients are diverse, including cheese, eggs, vegetables, Scotch, whiskey, and even beer. They are all made by Europeans using smoked methods.

Its patterns are also divided into three types: hot smoke, warm smoke, and cold smoke.

Hot smoke is suitable for foods to eat as soon as possible. The temperature is between 50-85 degrees. The food can be smoked in a few hours, but the storage time is quite short, only about a week. This is because the moisture in the food cannot be fully dried under a high fire.

The temperature of the temperature of the hot smoke is between 25 and 50 degrees, and the temperature of the smoke is not enough to cook the food, so this food needs additional processing when eaten, or other calories are sought to help dry the moisture.

The temperature of cold smoke is between 15-25 degrees. This method also requires an additional calorie source to cook the food, and the smoked time usually lasts for several days. The sausages, hams and smoked fish that are eaten daily in Europe are basically made using this method. This cold smoked food will have a longer shelf life, but the disadvantage is that the food will be very, very salty after it comes out...

Some scholars analyzed that Europe may have a method of smoked non-meat food before slowly transitioning to bacon and smoked fish.

Therefore, compared with Chinese bacon, Western smoked foods are diverse.

However, with the rapid development after the European Industrial Revolution, the entire society also underwent earth-shaking changes. After no need to rely on smoked food to ensure the stock of meat and food, smoked food changed from the original reserved food to the flavored food.

Smoked fish has also become one of the most popular foods in smoked food because of its many choices of fish and has become more delicious than cured fish. Together with European ham, it has become one of the most popular foods in smoked food and has appeared on the stage of formal Western food.

It is hard to imagine that the smoked food used by civilians to fill their stomachs would also enter the menu of high-end Western food today. It is like the late Qing emperor who ate all kinds of delicacies but never had folk sesame cakes. He ate it deliciously with sesame cakes, thinking that sesame cakes are delicacies of the people, and was cheated of a lot of money by a small eunuch who made five dollars in a sesame cake...

This is certainly a special event in a specific period.

Perhaps there are factors that make you feel light and beautiful when you are used to eating greasy food, but it proves from the side that the food is delicious or not should actually be classified.

Any food has its own deliciousness, and any food will lose its taste when it is tired of eating it. The so-called value of money is nothing more than "scarcity is precious".

The reason is simple and easy to use.

That’s right, the various smoked fish that Tang Ming took out at this moment were exactly the “rare and expensive” in the mutated sea area. When rows of smoked fish were placed at the table, Western netizens who were watching the live broadcast were already screaming unconsciously!

Even though he didn't watch the live broadcast, Tang Ming knew in his heart that the time should be almost the same.

It's time to eat!

The aperitif for Western food is ready, and half of the appetizers are served!

This banquet can already begin.

In fact, from the number of these lists, we can see that Western food is just a few appetizers and two head basins. In fact, according to the quantity of food, it is enough to match a banquet in China.

In fact, this is indeed the case.

The number of Western banquets is really large, because there are really many people attending the banquets.

Westerners pay attention to food, but they are not particular about it.

When working, Western food is so simple that it is only nutritious, while Western food is so luxurious that it is so luxurious that it is in the family dinner after work.

Of course, this is in the homes of upper-class people, and ordinary Western people do not have this ability.

However, after the social change, Western food is no longer just a gathering of upper class or wealthy families in the simple sense. Just like ordinary people in China, as long as they have money, they can go to the most luxurious restaurant to eat a full table of Manhan.

The home-cooked Western cuisine in the West gives all modern Europeans the opportunity to enjoy Western cuisine.
Chapter completed!