Canada, uniting the world's cuisines

Canada won't disappoint your appetite

The list of "150 Years of Canada's Homegrown Classics" includes 18 items: poutine, maple sugar cake, custard tart, pea bacon sandwiches, pea soup, Nanaimo bars, pancakes, crumpets, beaver tails, pork pate, Montreal bacon sandwiches, Montreal bagels, Saskatoon berry tarts, Halifax roasts, oysters, Alberta beef, maple syrup, and Kraft Dinner.

Canada has never lacked for food, but if you ask what the Canadian specialty is, I'm afraid even Canadians would struggle to give an answer.

A teppanyaki chef from Japan grills steaks at Teppan Village Japanese Steakhouse at the foot of Whistler Mountain on July 28, 2017 in Whistler.

Canada is blessed with an abundance of species and naturally there is no shortage of fresh ingredients.

To understand Canadian cuisine, you have to start with the country's geography. As the world's second-largest country, Canada is a vast country, with the sea on three sides; rich topography, with plateaus, plains, mountains and lakes; and a diverse climate, with four distinct seasons and plenty of sunshine in most areas.

Such a rich geographic environment, so that Canada has a full range of species resources, fresh ingredients will not be in short supply naturally. The two oceans are a treasure trove of salmon and cod, while freshwater lakes and rivers are teeming with trout and bass. On the Atlantic coast of Newfoundland and Prince Edward Island, lobster, Atlantic salmon, mussels, sea scallops and other seafood are a regular feature on the table.

Which, also known as "salmon" salmon is known as Canada's deep-sea fish in the "king of the ice sea". Salmon is a delicious, nutritious, low-calorie fish that you can eat without feeling guilty. In Canada, salmon is commonly smoked, baked and cured. The Salmon House, a 23-year-old restaurant, is one of Vancouver's most famous salmon restaurants.

Canadian salmon, the meat and flavor is excellent.

In the documentary film Nature Matters, an episode was devoted to the spectacle of the salmon run. Each fall, more than 500 million salmon swim upstream, leaving the Pacific Ocean and returning to their birthplace to breed and spawn in freshwater rivers. From ancient times, salmon have been an important food source for Canada's First Nations, and at the same time, salmon are also regarded as the spirits of departed loved ones returning to their homes, representing the expansion and continuation of the family, and have become a symbol of Aboriginal faith and spirituality.

When you come to Canada, you can't miss the local maple syrup. 1600 years ago, the First Nations discovered that the maple tree was rich in sweet sap, so they dug tunnels and holes in the trunks of the trees to collect maple syrup. It was an indispensable part of their winter diet.

Maple syrup can be eaten in a variety of ways, with muffins, milk, cocktails, ice cream, coffee, bacon and more. Some Canadians even pour maple syrup over snow, a special winter dessert.

Muffins drizzled with maple syrup.

Canadian cuisine is a combination of cuisines from around the world.

In the 15th and 16th centuries, English explorer John Cabot and French navigator Jacques Cartier first set foot in Canada, bringing English and French dining styles across the ocean. To this day, Canadian cuisine retains its British and French imprint.

In the English regions along the Atlantic coast, breakfast is toast, fish, fried potato chips, scones, and small muffins, especially in the capital city of Ottawa, where English scones can be found everywhere. In French-speaking regions, on the other hand, crescent rolls, baguettes and cakes are favored.

And in Vancouver and Toronto, where Chinese people gather, Chinese restaurants are everywhere. Of course, Chinese food in Canada has been localized and improved, with sweet flavors and the introduction of dairy flavors commonly used in Western cuisine, making it popular with locals.

Chinese food has also been localized and improved since its arrival in Canada.

Basically, Canadian cuisine is characterized by different characteristics in different provinces. The eastern provinces are y influenced by the British food culture, of course, the mainstream of Quebec is still French cuisine; the western provinces border the United States, the diet favors beef, fish, vegetables, etc.; the northern region is close to the Inuit style of eating, more pickled food; and on the west coast of B.C., immigrants from Europe, Asia and the Caribbean from the 19th and 20th centuries to bring a unique taste of their homeland. All of this has contributed to a food culture that brings together the eight corners of Canada today.

One user on Knowles joked that Canada has the second best x-country cuisine in the world. "Canada has the best x-country cuisine outside of x-country, such as the best Chinese food outside of China, the best Korean food outside of Korea, the best Lebanese food outside of Lebanon, and the best Turkish food outside of Turkey ......"

Because of this, it's hard to simply conclude what Canadian cuisine really is. According to former Canadian Prime Minister Joe Clark, Canadian cuisine is really a combination of cuisines from around the world, a "smorgasbord".

Montreal-style bacon, maple syrup, Canadian tenderloin bacon, butter tarts, Nanaimo sticks, and cheese fries with gravy.

There are 18 "150 Years of Canada's Homegrown Classic Snacks."

So, are there no Canadian specialties? The Globe and Mail has interviewed three well-known figures in the food world about this issue: Lenore Newman, a B.C. professor and author of "A Culinary Journey Through Canada"; Rose Murray, author of "Canada's Favorite Recipes"; and Derek Dammann, a Montreal chef and author of "The Real North". Dammann).

Linore Newman says Canadians love to use wild, seasonal ingredients, which is a culinary habit of high-latitude Canada; Rose Murray argues that the Canadian diet is full of diversity, with the East eating very differently from the West; and Derek Dammann adds that Canadian cuisine is becoming more and more distinctive, and that Canada is still very young compared to many of the world's great gastronomic powers, but that the diversity of cultures makes it possible for Canadians to enjoy the cuisine of the world. can enjoy a wide range of cuisines from around the world.

Canadian bacon rolls with asparagus.

Three foodies have come up with a list of "150 Years of Native Canadian Classics," which includes 18 items: poutine (cheese fries with gravy), maple sugar cake, custard tart, pea and bacon sandwiches, pea soup, Nanaimo bars, pancakes, crusty pies, beaver tails, pork paté, Montreal smoked meat sandwich, Montreal bagels, salsa verde, and a variety of other Canadian favorites. sandwiches, Montreal bagels, Saskatoon berry cobbler, Halifax roast, oysters, Alberta beef, maple syrup, and Kraft Dinner.

Poutine, in first place, is a classic that originated in Quebec. Poutine is made by topping French fries with chunks of cheese, then topping them with gravy or meat marinade, sometimes with ham, sausage or salmon. Many Canadian cities host annual poutine festivals, and there are some of the best poutine restaurants almost everywhere. There's a saying that you're not a real Canadian until you've seen hockey and eaten poutine.

Poutine is Canada's national cuisine.

Of course, there are a thousand definitions of "food" for a thousand diners. Whether it's cheap street food or one of the world's finest fine dining restaurants, Canadian cuisine offers endless possibilities and an ever-increasing number of healthy, flavorful ways to cook. It's a place where your taste buds won't go numb.

When it comes to food, China deserves its reputation!