What where do they eat?

Each country has its own ethnic, cultural and, of course, culinary traditions. Features of cooking are largely dependent on the climate, historical conditions and religion of the people. Cooks created recipes for dishes that are still popular today.

The question of what they eat often interests many people. So what is eaten in different countries of our vast planet? Let's take a few countries as an example.

China

Chinese cuisine is famous for Peking style duck. They also cook pancakes with meat, and the meat is soaked for a long time in all sorts of spicy sauces. Roast the dish over fairly high heat, adding pepper and ginger.

In China, they eat pork. It is cut and slices, and cubes, and strips, fried on a large fire. Exotic dishes add soy sauces - from very hot to sweet.

In the homeland of Mao Zedong, you will taste sweet fried potatoes or spiced chicken with boiled rice. However, in Chinese restaurants one should be very careful in choosing dishes - there is a risk to try the meat of a dog, cobra or cat, which is unusual for a European stomach.

These are the features of cuisine in this amazing country! And what else do they eat?

Israel

The mistresses of the motherland of Judaism are very resourceful and hardworking. Girls are not too lazy to pull out all the bones from the pike, stuff it and treat it to their fiance's dish.

The most popular dish of the country - hummus - mashed peeled polka.

As for meat dishes, then there are many taboos. You can eat dishes from ruminant artiodactyls, and the camel meat is good, but the pork is gone. You will never see a resident of Jerusalem or Bethlehem chewing the meat of a hare and a rabbit, but a dish of duck or chicken can be seen in every home.

Another "no" applies to the simultaneous consumption of dairy products and meat: there are no meat salads or borscht with sour cream.

India

Homeland of yogis and "Kama Sutra" striking abundance of spices. In Indian folklore there is even a special goddess who is responsible for seasoning dishes. The cuisine of this country is a philosophical system - it calculates proportions, the number of consumers, their age, the time of year and even the phases of the moon.

The cow in India is sacred, because the soul of God is infused into it, so the Indians do not eat beef.But the lamb jelly is quite acceptable for Indian cuisine. In addition, residents of the northern provinces will treat you to rogan-josh (lamb with curry) or biriani (chicken stewed in orange sauce). If you suddenly find yourself in Goa, then try the rice with pork, seasoned with saffron and turmeric.

Ever since ancient times, residents of the Indus and Ganga lamb pilaf, almond bread and dahi yogurt have been held in high esteem. Historically, meat in a hot climate of the country has not been stored for a long time, but there were plenty of vegetables and fruits. This is how vegetarianism was born, which India is famous for today.

Scotland

Here they love cheeses, ales, fresh bread and, of course, meat. Long since the birthplace of the Loch Ness monster was famous for herds of sheep, which brought not only wool, but were also actively used in food. Mutton or beef steaks should be baked with herbs, fried or boiled so that the meat melts in the mouth.

Scots love fish - it is smoked, salted, fried, pickled and dried. In honor of the inhabitants of this country porridge of barley, which is considered healthy.

But to generously flavored butter porridge you must be served haggis - a Scottish dish of giblets.It is prepared from a sheep's scar, which contains the lungs, liver and heart, generously seasoned with pepper and basil. Wash down the national dish of Scottish cuisine is recommended strong malt whiskey.

Australia

The kitchen of the smallest continent is shocking and amazing. For local residents, kangaroo stew with fried onions, turtle soup, crocodile fillet on skewers or emu leg are quite common. In honor of any meat.

Australia is also famous for fish cuisine, seafood dishes, and the level of their preparation depends on the region. Oysters are cooked in Sydney, scallops are cooked in Coffin Bay.

Traditional lamb and mutton are well fried. The same is done with beef, which is eaten much more often. Meat dishes from the inhabitants of the exotic continent are eaten with cheese or “yeast extract” spread on bread. This mixture is a yeast combined with salted celery and onions.

It is always interesting to know what they eat. How many cuisines, so many culinary traditions. Some dishes are shocking, others are so tasty that they melt in your mouth, and some are familiar and familiar for a long time. Anyway, everyone can find something close or new to themselves in the food traditions.

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