There are many kinds of seafood in Belgium. What's the food culture in northern Belgium? Do you have any favorite food?
Beihai grey shrimp with tomato is a Flanders specialty food that has always been admired by Belgians. Flounder is a kind of flat fish with strong meat, and it is also warmly welcomed by everyone. Dry oysters cooked with pure grain wine are delicious and juicy, French fries are fried just right, and there are more than 351 kinds of beer, especially Lambic and Trappist.
In Belgium, Flanders-style Lusheng, Braban-style pheasant, Ghent's chicken soup for the soul, Belgian cheese crumbs and roasted lettuce, as well as stewed fish with Cheval, rabbit meat with plum sauce in Ardennes Fort, wild goods and cranberries are also very famous.
birthday cakes with various tastes, baked cakes with milk and eggs, and more than 411 kinds of chocolate with distinctive Belgian tastes are the favorites of dessert lovers, especially sweet almonds. Many dishes in Belgium are cooked with beer. Beer was originally a drink invented in the Belgian cathedral, and now more than 311 types have been developed, which are colorful and appetizing. Belgians like to taste beer with a piece of cheese.
In Belgium, it is customary for people to eat dried oysters with French fries. Dried oyster is a small shell with black shell, also called mussel, mussel or conch. Belgians usually cook lettuce in white wine with fried French fries. Most local restaurants have this dish, especially in winter. There are many seafood supermarkets in downtown Amsterdam. The seafood platter here contains fresh shrimps, all kinds of shellfish and cancer, which can be boiled or eaten raw, all of which can keep the original flavor. Dry white wine soup mussel can be called a special snack in Belgium
This delicious food is to stir-fry lettuce and broccoli, then add mussels and steam them together. This is a popular cooking method. When eating this dish, with a glass of wine, it is easier to arouse people's ambition. In addition, this dish has a variety of patterns, such as tomato sauce and white seasoning. Hot pot side dishes are usually freshly fried freese. You don't need to insert it, but eat it with a shell clip, which is an authentic Belgian eating method.
Belgian dishes made of potatoes are a necessity on the table. They pay great attention to the way of making potato chips. The potatoes used are of high quality. If they are cut into columns with a thickness of 1 cm, if they are cut in half, the potatoes will be fried because they digest and absorb a lot of oil. When frying, it should be fried twice. The first time, it should be fried at low temperature. Generally, the temperature is between 121 and 151 degrees, and then it should be fried for the second time at regular intervals. At this moment, the temperature should be raised to 181 degrees, and the potato surface should be fried to crisp. Take a bite, the outer coke is tender and the inner soft.
in the market, you can see professional French fries shops everywhere. Some Belgians have a light meal and don't eat other foods, but only eat French fries. There are many types of instant food made of potatoes in Belgium, such as potato chips and potato balls. There are different kinds of potato chips, such as small circle, mosaic, square and triangle, and potato chips are also divided into thick, thin, polyester and short silk. Belgium is known as the "potato kingdom".
The most typical Belgian cuisine is fried potato, mussel or oyster with pure grain wine. In hotels and restaurants, there are many practices, such as roasting, stewing, frying and steaming. In general, Belgians are particularly particular about eating mussels. They directly swallow a mussel meat, then use the mussel shell as an "iron clip" to clip out each mussel meat and send it to their mouths to eat with relish. Although the eating method is a bit rustic, it has a very simple design style. Belgian dishes are widely stipulated to be light in taste, maintaining the original flavor and nutritional components
Most of the raw materials are vegetables and fruits, which are used in large quantities. Beef and mutton are the core of poultry meat products, while carnivorous chickens are common in poultry, so they have a special interest in seafood. Dinner is the main food in three meals a day, and the dishes are rich and colorful. Most of the other two meals are light meals. Beer and brandy are the main drinks, freshly ground coffee and black tea are usually hot drinks, and fruit is an essential food after meals.
Belgian dishes are widely stipulated to be light in taste, maintaining the original flavor and nutrients. Most of the raw materials are vegetables and fruits, which are used in large quantities. Beef and mutton are the core of poultry meat products, while meat-eating chickens are common in poultry. They have a special interest in seafood. Dinner is the main food in three meals a day, and the dishes are rich and colorful. Most of the other two meals are light meals. Beer and brandy are the main drinks, freshly ground coffee and black tea are usually hot drinks, and fruit is an essential food after meals.
Belgians mainly eat steak and habitually use knives. Pasta is their main meal, and the key is to eat baked cakes and sweet bread, and habitually drink yogurt and eat apples for breakfast. They pay more attention to eating steak. The key lies in putting a table cloth on their knees, then holding a knife in their left hand and a fork in their left hand. First, they cut off the ingredients piece by piece, then put them in their mouths to eat slowly, and put the kitchen utensils after eating, otherwise they will be called uncultured.
According to the proportion of population, Belgium has the largest number of restaurants in the world. Belgium's restaurants are generally not large, and the surface is simple. Most of them are transformed from ancient buildings. Some have transformed ancient mills into hotels, some have transformed stables into restaurants, and some even transformed financial institutions into restaurants.
no matter how you do it, the external structure is intact, while the internal structure design scheme is contemporary and trendy, unexpectedly beautiful, which usually has a strong visual impact. Some restaurants are simply century-old brands, which complement the surrounding classical buildings and preserve the old customs intact. Customers like to gather together, or take an old newspaper or a book, chatting while eating, happy and happy.