In the world, traditional cuisine is actually a concentrated expression of local history and culture. Thousands of years of skill inheritance, persistence and innovation in taste and taste are the dance of culture on the tip of the tongue. Spanish raw ham: The most unique food in Spain is raw ham. There are many doorways for the seasoning of raw ham, the variety of pork and the year of air drying. The raw ham made by the black-footed pig named "Iberia" in Seville is a top product. This kind of pig is small and fat, and only eats acorns. It takes more than 0/6 months for the black-footed pork leg to be air-dried after curing before it can be put on the market. Due to the harsh selection of materials and complicated production process, the cheapest black-footed pig raw ham needs tens of thousands of Spanish dollars to buy one kilogram. Even so, this kind of raw ham is still very popular, but local people will not easily change traditional techniques to increase production. Camembert cheese in France: There are more than 300 kinds of world-famous cheeses in France, among which Camembert cheese favored by Napoleon is considered as the best cheese. The production process of this kind of cheese is very complicated. Every morning, chymosin is added to fresh milk, and then it is put into a mold for molding according to a certain proportion, and the molded milk block is turned over at night. The next day, sprinkle salt on the cheese, spray penicillin spores, and wait for 6~8 weeks to form a layer of white fluff, which is considered successful. It takes about 10 liter of milk to make a round cheese. Japanese sushi: Sushi can be seen in many supermarkets and convenience stores. This kind of food with a special "sushi stomach", which is loved by the Japanese, has always maintained the traditional handicraft, although it is popular. Chefs in white overalls in sushi restaurants put fresh fish fillets and other materials on rice, and then pinch, pat and hold them with skillful skills ... The production process itself is like a ballet of fingers, which makes diners' index fingers move greatly. Sushi materials are changing with each passing day, such as the so-called "California roll" with avocado; Business models have also been innovated, such as revolving sushi, cafeteria, etc ... But insisting on hand-made sushi has always been the insistence of serious sushi restaurants, whether in Japan, China or Europe and America.