Malaysia is a country in Southeast Asia.It is divided into two parts by the South China Sea.Its mainland is located on the Malay Peninsula and faces the Straits of Malacca on its West coast and on the South China Sea on its East coast.The other part of this country,sometimes known as East Malaysia,is located on the northern part of the island of Borneo on the South China Sea.Kuala Lumpur on the Malay Peninsula is its capital,however the federal capital was recently moved to Putrajaya,a newly created city exclusively designed for administration.It is a federal state made from 13 states.There are various ethnic groups in Malaysia,such as Chinese,Malay and Indian.Its official language is Malay but English is often used in education and economic scenes.There are over 130 other languages spoken in Malaysia,with 94 in Malaysian Borneo and 40 on the peninsula.Although Islam is their official religion,the citizens have the freedom to practise other religions.马来西亚是南洋的一个国家，它是由中国南方地区海分为两个部分。
Malaysia (pronounced /m??le???/ or /m??le?zi?/) is a country in Southeast Asia that consists of thirteen states and three Federal Territories, with a total landmass of 329,845 square kilometres (127,354 sq mi). The capital city is Kuala Lumpur, while Putrajaya is the seat of the federal government. The population stands at over 28 million inhabitants. The country is separated into two regions, Peninsular Malaysia and Malaysian Borneo, by the South China Sea. Malaysia borders Thailand, Indonesia, Singapore and Brunei. The country is located near the equator and experiences a tropical climate. Malaysia's head of state is the Yang di-Pertuan Agong, an elected monarch, and the head of government is the Prime Minister. The government is closely modeled after the Westminster parliamentary system.Malaysia as a unified state did not exist until 1963. Previously, the United Kingdom had established influence in colonies in the territory from the late 18th century. The western half of modern Malaysia was composed of several separate kingdoms. This group of colonies was known as British Malaya until its dissolution in 1946, when it was reorganized as the Malayan Union. Due to widespread opposition, it was reorganized again as the Federation of Malaya in 1948 and later gained independence on 31 August 1957. Singapore, Sarawak, British North Borneo and the Federation of Malaya merged to form Malaysia on 16 September 1963. Tensions in the early years of the new union sparked an armed conflict with Indonesia, and the expulsion of Singapore on 9 August 1965.During the late 20th century, this Southeast Asian nation experienced an economic boom and underwent rapid development. Bordering the Strait of Malacca, an important international shipping crossroad, international trade is integral to Malaysia's economy. Manufacturing makes up a major sector of the country's economy. Malaysia has a biodiverse range of flora and fauna, and is also considered one of the 17 megadiverse countries.The name Malaysia was adopted in 1963 when the Federation of Malaya, Singapore, North Borneo and Sarawak formed a 14-state federation. However the name itself had been vaguely used to refer to areas in Southeast Asia prior to that. A map published in 1914 in Chicago has the word Malaysia printed on it referring to certain territories within the Malay Archipelago. Politicians in the Philippines once contemplated naming their state ＂Malaysia＂, but in 1963 Malaysia adopted the name first. At the time of the 1963 federation, other names were considered: among them was Langkasuka, after the historic kingdom located at the upper section of the Malay Peninsula in the first millennium of the common era.In 1850 the English ethnologist George Samuel Windsor Earl, writing in the Journal of the Indian Archipelago and Eastern Asia, proposed naming the islands of Indonesia as Melayunesia or Indunesia. He favoured the formerArchaeological remains have been found throughout peninsular Malaysia, Sabah and Sarawak. The Semang, an ethnic Negrito group, have a deep ancestry within the Malay Peninsula, dating to migration from Africa over 50,000 years ago. They are considered an indigenous people to the area.The Senoi appear to be a composite group, with approximately half of the maternal DNA lineages tracing back to the ancestors of the Semang and about half to later ancestral migrations from Indochina. Scholars suggest they are descendants of early Austronesian-speaking agriculturalists, who brought both their language and their technology to the southern part of the peninsula approximately 5,000 years ago. They united and coalesced with the indigenous population.The Aboriginal Malays are more diverse. Although they show some connections with island Southeast Asia, some also have an ancestry in Indochina around the time of the Last Glacial Maximum, about 20,000 years ago.Anthropologists support the notion that the Proto Malays originated from what is today Yunnan, China. This was followed by an early-Holocene dispersal through the Malay Peninsula into island Southeast Asia.Ptolemy showed the Malay Peninsula on his early map with a label that translates as ＂Golden Chersonese＂. He referred to the Straits of Malacca as Sinus Sabaricus. From the mid to the late first millennium, much of the Peninsula as well as the Malay Archipelago was under the influence of Srivijaya.A Famosa fortress in Malacca. It was built by the Portuguese in the 16th century....
France has a long culinary tradition. French cuisine nowadays is a result of centuries of research, elaboration and perfection. The French are proud of their cuisine. It is an integral part of their culture. Thanks to the interest in the French for good food, the chefs have always been encouraged to elaborate new dishes to satisfy the most discriminating palate. The origins of the success of French cuisine can be attributed to Catherine de Medicis. When she became Queen of France in 1533, she brought her own Florentine chefs from Italy. At this time, Italian chefs were more experienced than French chefs. They introduced new dishes and sophisticated techniques that they adapted to French products. This gave French cooking a real boost, and the country's culinary influence has never stopped. French cuisine is sophisticated, varied, well balanced and based on local and high-quality products. France has established some regulations to protect product names from fraud, and guarantee the origin and product quality to the customer. To carry the prestigious label ＂Appélation d'Origine Contr?lée＂ (A.O.C), products must comply with strict rules related to geography, varieties, method of fabrication and other criteria. Unlike other countries, France does not have one national dish. Because each region has its own local products and specialties, it is more appropriate to name regional dishes than a single one. Here is a tour de France of the regional specialties: Alsace Alsace cuisine is strong and unique. It plays a major part on holidays and at family gatherings. Alsatian cuisine is rich and copious. Most Alsatian dishes are not found in other parts of France. The most famous specialty is Chouchroute, sauerkraut garnished with potatoes and a variety of meats such as sausage, pork or ham. The Baeckaoffe is a one-of-a-kind Alsatian fare baked with white wine usually in a traditional pottery dish only made in the village of Soufflenheim. It's a stew comprised of pork, beef and lamb garnished with potatoes. There are many Alsatian cakes and desserts, but the best is the Kougelhopf, brioche pastry with butter, eggs, raisins, whole almonds marinated in kirsch. At Christmas, bredles and gingerbreads decorate the tables of all Alsatian families. Bredles are cookies of different shapes flavoured with anise, cinnamon or almond. Brittany Brittany has excellent fresh seafood: Coquilles-St-Jacques (sea scallops), lobsters, langoustes, crabs, clams, shrimps, mussels, and oysters will all be found on the market stalls of Brittany. This region is also famous for traditional crêperies serving wheat crêpes and buckwheat galettes accompanied with cider. La Chandeleur, celebrated February 2nd, is the crêpes day in France. Eating crêpes the day of la Chandeleur will bring a year of happiness! Burgundy A trip to France would not be complete without sampling escargots and frog's legs. Burgundy snails are with the petis-gris snails, the two varieties eaten in France. Escargots à la Bourgignonne are stuffed with garlic butter. Frog's legs are sautéed in butter with fine herbs. The Boeuf Bouguignon is another typical Burgundy specialty. It's a beef stew marinated with Burgundy red wine. The best-known regional product is Mustard de Dijon, secretly produced in the town of Dijon. This strong mustard is used in vinaigrette, sauces and nicely compliments red meat. Normandy Normandy is renowned for the quality of its dairy products and apples. The region is home to the world-known Camembert cheese. Originally made more than 200 years ago in the lovely village of Camembert, genuine Camembert cheese is exclusively produced in Normandy. Apples also play an important part in the Norman cuisine. They are not only used in desserts, but in alcohol and liquors. The region is famous for cider and a strong apple brandy called Calvados. A mixture of Cider and Calvados, the Pommeau de Normandie is another regional beverage. In Normandy, it is tradition to drink a glass of Calvados in the middle of a meal to help digestion. This 200 century-old ritual is called Trou Normand. Nowadays, a Trou Normand is still served in the middle of a meal, but as an apple sorbet soaked with Calvados. Provence The warm and sunny weather of Provence produces high-quality fruits and vegetables whose delicious scents can be spotted in the open markets of Southern France. The basic ingredients of Proven?al cuisine are olive oil, garlic and herbes de Provence. Among the typical proven?al dishes, Ratatouille is a vegetable stew made out of tomatoes, peppers, zucchinis, onions and olive oil and Salade Ni?oise, ...
Eight Cuisines（八大菜系） China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Shandong Cuisine Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China. Shandong is a large peninsula（半岛） surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component（成分） of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic（真的，真正的） Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer Sichuan Cuisine Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific（多产的） of tastes, emphasizes on the use of chili. Pepper and prickly ash（花椒） also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China. If you eat Sichuan cuisine and find it too bland（淡而无味的）， then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively（特别的突出的） spicy taste, called ma in Chinese. It often leaves a slight numb（麻木的） sensation（感觉） in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear. Guangdong Cuisine Cantonese food originates（起源于） from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China. Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats. Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangd...
French Food Culture Culture of French Food French cuisine is extremely diverse, with only the Chinese having similar variety in their food. This variety is supported by the French passion for good food in all its forms, France's extraordinary range of different geographies and climates which support the local production of all types of ingredients, and France's long and varied history. In many ways, an understanding of the culture of French food is an understanding of France itself.Meals range from the very basic, such as the traditional baguette plus cheese plus inexpensive wine, to very elaborate affairs than can involve a dozen courses and different wines consumed over several hours. Obviously, the latter type of dining is exceptional for most people. However, it is this more sophisticated dining which is typically found in ＂French restaurants＂ outside France, giving many foreigners the mistaken impression that French food is heavy and complicated. In fact, much of the French cuisine is fairly simple, relying on high quality fresh ingredients and loving preparation rather than complex recipes.It is common in much of France to take a two hour break for lunch, with many working parents (particularly in villages and smaller towns) returning home for lunch. In some areas, mainly in the south of France, even longer lunch breaks are taken. Due to the long lunch break, businesses which close for this period typically reopen around 2PM or so and then stay open until about 7PM.Regional influences on French food Almost all the famous French dishes are regional specialities, some of which have become popular throughout France (such as Coq au Vin and Foie Gras) while others are mainly enjoyed in the regions in which they originate. Although regional specialities are often offered throughout France, the quality of ingredients and preparation is often superior in their region of origin. Each region, in addition to boasting local specialities, also has a general style of cooking and choice of ingredients. For example, in Provence the food typically features olive oil, herbs and tomatoes. The evolution of regional cooking styles has been influenced by:Local availability. The French, a nation of gourmets, know that the best food is made from local ingredients, which are fresher and of better quality than items which have been transported long distances. Consequently, coastal regions (such as Brittany and Normandy, on the northwest coast of France) will favour sea fish and will use it more often and in more varied ways than inland areas. Likewise, areas where fruit or herbs grow easily, will incorporate these into their local cuisine. Neighbouring countries and immigration. Areas of France which border on other countries have incorporated some of the cuisine of their neighbours. It is not surprising to find Italian dishes near the Italian border. More notably, the French region of Alsace is similar to Germany in its food (sauerkraut is popular) and wine, partly due to it currently bordering on Germany and partly due to it having been part of Germany at various points in its history (the border has moved back and forth with various wars). In parts of the south which have a large North African immigrant population one can enjoy the cuisine which they have imported from their original countries. History and economic conditions. The culture, lifestyle and economic conditions over a long period of time have formed the development of local food traditions. The rich meat dishes and cream sauces of Burgundy are not only due to Burgundian excellence in raising cattle, but in large part to the economic prosperity of this region over several centuries. On the other hand, mountain regions excel in firm cheeses, which allow food to be preserved over the long and difficult winters, and can be produced from mountain livestock which historically were the main means of support for many families in economically limited areas. In all parts of France one will find a range of dishes, both in restaurants and in homes, which extends far beyond the regional specialities. However, in much of France the regional influences in terms of ingredients and cooking are marked. The most available food and the best cooking tend to be those produced from local ingredients and using local recipes. Therefore, the decision of where to visit or live in France tends to influence which types of food one will enjoy.The French Mediterranean uses olive oil, herbs and tomatoes in many of its dishes. The cuisine of northwest France uses butter, soured cream (crème fraiche) and apples. The cuisine of northeast France (Alsace, and to a lesser extent ...
烤全羊 Mongolia traditional dishes, specially made for the VIP reception or held a major ceremony banquet dishes. General selection of grassland on the fatfat, weight 40 jins of sheep slaughtered, to hair skin add onions, ginger,intra-abdominal pepper, salt and other seasonings whole baked. The mutton sheep - complete, kneeling sheep in a square plate, the color red, skincrisp, tender lamb flavor.奶茶 Hot drinks in Mongolia traditional. Made of brick tea with milk boil. Drinkusually add a little salt, can also add butter, bubble fried rice and dairy consumption. Can all day drinking. Have the warm stomach, quench thirst,hunger, digestive function. Both generation rice and soup, hospitality.奶豆腐 Milk curd, Mongolian called ＂Hu Ruda＂, is a common milk food Mongoliaherdsmen home. With milk, milk goats' milk, and after solidification,fermented foods, shape similar to ordinary tofu, taste some sour, some sweet, frankincense full-bodied, pastoral love, often soaked in milk in the food, or the journey when dry, not only to quench their thirst and hunger.Also can be made into toffee milk curd, its soft and tough dragline silk isbroken, is a feast on a flavor dishes.手扒肉 Hand grilled meat is a red food. Mongolia people known carnivorous as red food, Mongolian called ＂Ulam Eade＂. As the name implies, ＂hand grilled meat＂ is Shouzhua mutton, is Mongolia people for thousands of years of traditional food, is their homely food. Hand grilled meat practice is to thebone in Mutton by Beck apart, do not put salt in the pot and other spices,cooked with juice. Eat with one hand holding a sheep bone, Mongolia knife tick meat, dip seasoning eat up good. According to the custom, hand grilled meat is commonly used for dinner. The grassland tourism do not eat a mealhand grilled meat if not fully appreciate prairie food flavor and taste, true of this line.牛肉干 Inner Mongolia dried beef is also called ＂Inner Mongolia dried beef＂, ＂air dried beef＂, ＂air dried beef jerky＂, is a specialty of Inner Mongolia, known as the ＂Gen Gi Khan March grain＂. Inner Mongolia dried beef from Mongolia cavalry battle grain, easy to carry, is rich in nutrition. Inner Mongolia dried beef choose prairie pollution-free fresh beef, combined with Mongoliatraditional handwork and modern advanced technology produced. Tourism is the home office diet jiapin.求采纳！！！！！！！！！！！！！！！！！！！！！！！！！！
The nomads of Mongolia sustain their lives directly from the products of domesticated animals such as cattle, horses, camels, yaks, sheep, and goats, and sometimes game. Meat is either cooked, used as an ingredient for soups or dumplings (buuz/khuushuur/bansh), or dried for winter (borts).The Mongolian diet includes a large proportion of animal fat which is necessary for the Mongols to withstand the cold winters and their hard work. Winter temperatures as low as -40 °C and outdoor work require sufficient energy reserves. Milk and cream are used to make a variety of beverages, as well as cheese and similar products.The most common rural dish is cooked mutton, often without any other ingredients. In the city, every other locale displays a sign saying ＂buuz＂. Those are dumplings filled with meat, which are cooked in steam. Other types of dumplings are boiled in water (＂Bansh＂), or deep fried in mutton fat (＂Khuushuur＂). Other dishes combine the meat with rice or fresh noodles into various stews (tsuivan, budaatai huurga) or noodle soups (guriltai shol).The most surprising cooking method is only used on special occasions. In this case, the meat (often together with vegetables) gets cooked with the help of stones, which have been preheated in a fire. This either happens with chunks of mutton in a sealed milk can (＂Khorkhog＂), or within the abdominal cavity of a deboned goat or marmot (＂Boodog＂).Milk is boiled to separate the cream. The remaining skimmed milk is processed into cheese (＂byaslag＂), dried curds (aaruul), yoghurt, kefir, as well as a light milk liquor (＂Shimiin Arkhi＂). The most prominent national beverage is airag, fermented mare's milk. A popular cereal is barley, which is fried and malted. The resulting flour (arvain guril) is eaten as a porridge in milk fat and sugar or drunk mixed in milk tea. The everyday beverage is salted milk tea (＂Süütei Tsai＂), which may turn into a robust soup by adding rice, meat, or Bansh. As a consequence of the Russian influence during socialism, vodka also has gained some popularity with a surprising number of local brands (usually grain spirits).Horse meat is eaten in Mongolia and can be found in grocery stores.For dessert, Mongolians have boortsog, a type of Mongolian biscuit or cookie.这些资料来自维基百科，希望对你有帮助
British cuisine ＂Welsh rabbit＂ is a toast coated with sauce. It is made of cheddar,malt, mustard, peppers, mayonnaise and the like. The bread first brush butter, then roasted, and finally topped sauce, it became delicious ＂Welsh rabbit＂!The ＂Welsh rabbit＂ first appeared in the 18th century England, is a traditional sandwich. The legend is this: when Welsh peasants lived a miserable life, local aristocracy did not allow them to hunt hares. Farmers work very hard, want to eat rabbit without. Had to melt the cheese, instead of rabbit meat greedy.
韩国泡菜Kimchi , also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onion or cucumber.Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew , kimchi soup , and kimchi fried rice .Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi. The most popular type of kimchi is the baechu variety but there are many regional and seasonal varieties. Popular variants include ggakdugi which is a kimchi made with cubed radish, pa-kimchi (made with scallions), chonggak-kimchi and oisobagi , a cucumber kimchi with hot and spicy seasoning; gat-kimchi , boochoo-kimchi , Kkaennip kimchi features layers of perilla and other spices.
烤全羊Mongolia traditional dishes, specially made for the VIP reception or held a major ceremony banquet dishes. General selection of grassland on the fatfat, weight 40 jins of sheep slaughtered, to hair skin add onions, ginger,intra-abdominal pepper, salt and other seasonings whole baked. The mutton sheep - complete, kneeling sheep in a square plate, the color red, skincrisp, tender lamb flavor.奶茶Hot drinks in Mongolia traditional. Made of brick tea with milk boil. Drinkusually add a little salt, can also add butter, bubble fried rice and dairy consumption. Can all day drinking. Have the warm stomach, quench thirst,hunger, digestive function. Both generation rice and soup, hospitality.奶豆腐Milk curd, Mongolian called ＂Hu Ruda＂, is a common milk food Mongoliaherdsmen home. With milk, milk goats' milk, and after solidification,fermented foods, shape similar to ordinary tofu, taste some sour, some sweet, frankincense full-bodied, pastoral love, often soaked in milk in the food, or the journey when dry, not only to quench their thirst and hunger.Also can be made into toffee milk curd, its soft and tough dragline silk isbroken, is a feast on a flavor dishes.手扒肉Hand grilled meat is a red food. Mongolia people known carnivorous as red food, Mongolian called ＂Ulam Eade＂. As the name implies, ＂hand grilled meat＂ is Shouzhua mutton, is Mongolia people for thousands of years of traditional food, is their homely food. Hand grilled meat practice is to thebone in Mutton by Beck apart, do not put salt in the pot and other spices,cooked with juice. Eat with one hand holding a sheep bone, Mongolia knife tick meat, dip seasoning eat up good. According to the custom, hand grilled meat is commonly used for dinner. The grassland tourism do not eat a mealhand grilled meat if not fully appreciate prairie food flavor and taste, true of this line.牛肉干Inner Mongolia dried beef is also called ＂Inner Mongolia dried beef＂, ＂air dried beef＂, ＂air dried beef jerky＂, is a specialty of Inner Mongolia, known as the ＂Gen Gi Khan March grain＂. Inner Mongolia dried beef from Mongolia cavalry battle grain, easy to carry, is rich in nutrition. Inner Mongolia dried beef choose prairie pollution-free fresh beef, combined with Mongoliatraditional handwork and modern advanced technology produced. Tourism is the home office diet jiapin.求采纳！！！！！！！！！！！！！！！！！！！！！！！！！！