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April 24, 2024
Food Tasting

Benefits for foodies! Which of these delicacies would you PICK?

Dang dang dang.The poison came late at night.Enjoy yourself.After all.Online food.You won’t get fat if you eat.Georgia.Georgian barbecue.Unlike “kebabs”, Georgian barbecue has plenty of pieces, showing the “wild wind”, not “kebabs” name. On a hot summer’s day, have a “kebab” with fresh beer and a delicious local sauce. It’s definitely worth it!Hinkali.Khachapuri, or Hinkali, is a traditional Georgian dish shaped like a melted canoe with glittering egg yolks among bread and cheese. Khachapuri is the national dish of Georgia and is included in the list of intangible Cultural heritage of Georgia.

Churchhela.

Churchkhela is a traditional Georgian dish of candle-shaped candy. The main ingredients are grape juice, nuts and flour. Skewers of almonds, walnuts, hazelnuts and chocolate, and sometimes raisins, are dipped in a thick grape or fruit juice and dried to form a sausage.

Puhali.

Pkhali (Puhali) is a traditional Georgian dish made from any type of cooked vegetable mixed with crushed walnuts, garlic, herbs and spices. They are usually shaped into balls and decorated with pomegranate seeds. It is like a cold vegetable sauce, traditionally served with Georgian tortillas called mchadi, and the collision of vegetables and pomegranate seeds gives Pkhali its distinctive flavour.

Klappie.

Tklapi is a traditional Georgian puree roll. It’s a thin layer of sun-dried fruit pulp that’s been around all over Georgia since ancient times. It can be sweet or sour, strong or light, soups or stews, and even cures diseases.

Georgian wine.

Georgia is one of the oldest wine regions in the world, and its inhabitants began growing grapes and burying clay containers to make wine more than 8,000 years ago (6000 BC).

Due to Georgia’s thousands of years of wine history and its prominent economic role, the wine tradition is considered inseparable from Georgian national identity. In 2013, UNESCO added the ancient traditional Georgian wine-making method using Kvevri clay POTS to UNESCO’s Intangible Cultural Heritage list.

Congo-Brazzaville.

Gus Gus.

This is the national dish of the four North African countries, “Gusgussi,” which is similar to a rice dish, with steamed coarse grains in the shape of millet on the bottom. Before eating, thank God for the food according to the local custom, then lift the lid of the traditional bowl and wait for the chef to pour a spoonful of lamb, carrot and onion “topping” over the millet. Then everyone applauds and starts eating. Mutton is soft and rotten, and steamed multi-grain rice is eaten together with soup. This way of eating has a special sense of ritual, which is not common.

Roasted tortoise.

This is a common turtle in the Congo River basin beach swamp area, every year during the dry season, the local people take the way to set fire to drive out the turtle, so they can catch a good one, I have to admire their imagination. Once the turtles are ready, they are seasoned with Onions, Congolese peppers and baby tomatoes, marinated with local spices, then wrapped in tin foil and grilled on an oven, where they are soon cooked. Serve with chives and a typical roast turtle served with a spicy Congo sauce, especially for the heavy palate.

Magnock.

The tapioca cake, which is shaped like zongzi and wrapped in leaves, is a traditional staple in the region and can be used as an alternative to bread before dinner in high-end Western restaurants. Zongzi is made from cassava blocks, which are soaked in water to remove toxins, then mashed, filtered, fermented and steamed in a pot for several hours before being ready to eat. The appearance is milky white, the taste is elastic, can be paired with roast chicken and sauce.

Smoked fish.

Congo Brazzaville smoked fish is even exported to Europe, the United States, Australia and Singapore, these developed countries value the smoked fish here is extremely fresh. Such as batch smoking, from the fishing boat landing to the completion of the production, often only need 5-6 hours. If you eat at home, use a simple metal net fire, spread spices, honey, lemon and other spices. The taste is mild, the appearance is charred, is the local proud of the dish.

Fried banana.

Fried bananas are undoubtedly one of the most popular dishes in China. The raw material is large tropical plantain, sliced and fried. Plantain’s own sugar does not require any sweetener, making for a crispy, creamy, golden dessert. In the local fried banana for the side dish, can be paired with steak, baked fish and other edible.

Malaysia.

Coconut rice.

Coconut rice is a dish served in Malaysia, Singapore, and Brunei. It is the unofficial national dish of Malaysia. In Malaysia, it is enjoyed not only by the Malays, but also by the Chinese, Indians and other ethnic groups.

As the name suggests, the rice is first soaked in thick coconut milk, and then cooked, so that the cooked rice will have a strong smell of coconut, then put up with sliced cucumber, small anchovies, peanuts, water spinach, cooked eggs, Indian pickles and hot sauce. Such a delicious dish with unique Southeast Asian characteristics makes people linger.

Bak kut teh.

Bak kut teh is a special dish in Singapore. Although the name contains the word “tea”, it does not contain tea leaves or tea ingredients. Bak kut teh takes pork and pork bones as the main raw materials, and then adds different herbs and spices to boil into bone soup. The color of the soup is rich and bright, and the taste is fresh. The delicious meat and the sweet medicine are competing to occupy the taste buds. Either dry or soup bak kut teh is usually served with plain rice or churros, seasoned with soy sauce, small chilies and minced garlic as a dipping dish, and served with a cup of tea to clear the mouth. In a damp and cold climate, eat a bowl of bak kut teh to dispel dampness and cold. Just as Wang Zengqi said, life is like mail, don’t live up to tea, soup and weather.

Fried fish cake.

Fish cakes are a traditional Malay snack originating from the east coast of Malaysia, and are most famous in Terengganu, where they are commonly served at roadside stalls. The fish cake is made of fish pulp from minced fish. After being fried, it is crisp on the outside and tender on the inside. When eaten, it is very chewy.

Fried stamen.

Traditionally, Cendol is made of glutinous rice and colorful leaves. The basic ingredient of Cendol is green vermicelli on shaved ice, dripped with coconut water or coconut milk, and sprinkled with palm sugar. Locals often add condensed milk, coffee, longan and other ingredients. There will also be a seasonal limited durian cendol. It can be said that it is a special and delicious Malay summer drink.

Angola.

Fengxi.

Fengxi is the staple food of most Angolans. The main ingredient is tapioca flour or corn flour. To cook, add water and tapioca to a pan while heating, stirring until the roux comes to a boil and thickens. Serve with meat sauce or vegetables. Angola is rich in cassava, Fengxi as a widely spread traditional staple food, is the representative of local food culture.

Serbia.

Cabbage roll.

Sarma(cabbage roll) must be one of every Serbian’s favorite dishes. Serbian men think that making a good cabbage roll is the way to judge a woman as a good wife for them. The original Sarma was made with pickled cabbage, minced meat and rice, but in the summer, it can be made with vine leaves or minced meat. Such a Sarma is also known as Sarmica, which is just a nickname, but for every Serbian, only this dish deserves the name “Sarma”.

Tanzania.

fritter.

Frittata is a Tanzanian street food made with potato and egg. Fried French fries into the pot, into the mixture of beaten egg liquid, back and forth pan, egg fried solidified a pot out, sprinkled with salt, plus green salad, with tomato sauce seasoning, eat delicious and full tube while hot.

Turkey.

Turkish fried fish.

Turkey is surrounded by sea on three sides, the Black Sea to the north, the Mediterranean Sea to the south, and the Aegean Sea to the west, and is rich in seafood. The Turks fry mackerel, anchovies, squid, and any fish they catch in the Mediterranean. A simple gutting, a little marinade with seasoning and lemon juice, a light coating of flour, a pinch of salt and pepper, and a sprinkling of lemon juice as you go. It’s delicious.

Rice pudding.

Rice pudding is a popular dessert among Turks. Rice pudding has a long history. Most food historians believe it originated in the Middle East. It began as a porridge made from several different grains. The Chinese and Indians created it using rice, which was abundant in the East, and it has been around since medieval cookbooks in the West.

Germany.

Kaba.

Kaba is a delicacy of Turkish origin, a bit like Chinese rou Jia mo, which came to Germany with Turkish immigrants and developed various forms in Germany. Doner is arguably one of the most popular snacks in Germany, the hexagonal warrior of the snack world.

In terms of taste: Doner lacks the satisfaction of a soft, mellow meat melting at the tip of the tongue and exploding in the mouth, but the unique taste and aroma of Turkish barbecue, combined with a refreshing salad and sauce, can basically kill a load of rich oil and salt German snack.

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