As we all know, French food is sophisticated: they have mousse bouche as the first course, followed by the cold appetizer, hot appetizer, the main course, the fish course, and dessert as the last. They have strict rules on wines when serving different dishes, like the red wines go with red meat and white wine is served with chicken and fish. So on the menu of a fancy French restaurant, crêpes are popular desserts and traditionally served with cider. It's also served in crêperie stands as fast food or street food with coffee, tea, or buttermilk. Walden Wei recommends one way of having crepes that may adapt to the Chinese taste.
People like crêpes since they can put anything they like on top or as filling. Apart from sweet crêpes, you can have cheese, vegetables, ham or mushrooms to make it savory. There's a famous French cake made of many layers of crêpes, called Mille Crêpe, which is popular, globally.
英國的Yorkshire pudding ——約克郡布丁
The Yorkshire pudding is a staple of the British Sunday lunch and in some cases is eaten as a separate course prior to the main meat dish. This was the traditional method of eating the pudding and is still common in parts of Yorkshire today. Because the rich gravy from the roast meat drippings was used up with the first course, the main meat and vegetable course was often served with a parsley or white sauce.
It is often claimed that the purpose of the dish was to provide a cheap way to fill the diners - the Yorkshire pudding being much cheaper than the other constituents of the meal - thus stretching a lesser amount of the more expensive ingredients as the Yorkshire pudding was traditionally served first.
There are other uses for Yorkshire pudding. In various parts of the country - but particularly in the North - it is served as a snack with jam, or as a 'pudding' in the true sense, sometimes with jam and ice cream.
澳大利亞的kangaroo meat——袋鼠肉
The Australian kangaroo industry estimates that it exports kangaroo meat to more than 55 countries. Kangaroo meat is increasingly popular, and export markets are expected to increase. It is considered one of the finest game meats. Its growing appeal stems from its well-flavoured, slightly gamey taste. Kangaroo meat is ideal for maintaining a balanced diet. Kangaroo meat is low in cholesterol and fat and high in protein and minerals.
Despite the high nutritional values and qualities of the meat, more than half of the kangaroos shot commercially in Australia each year are used for their hides only, so meat production could be increased without more kangaroos being killed. The use of kangaroo meat for human consumption started in 1980 in South Australia and in 1993 in other Australian states. One of the reasons that kangaroo meat was illegal for human consumption for such a long time is a fear by producers of traditional red meats that kangaroo would become a significant competitor for beef and lamb. However, even if all of the kangaroos shot under the commercial quotas each year were used for human consumption, this would be an almost insignificant fraction of Australia's annual red meat production, less than 2%.