1. Introduction of Sri Lankan Cuisine

Sri Lanka is located in the tropics and has a tropical maritime climate, but it is not very hot because of the sea breeze.

There are no four seasons in the whole year, only rainy season and dry season. The rainy season is from May to August and from October to February. Relatively speaking, the dry season from September to October is suitable for tourism. From February in winter to March in the following year, many Europeans spend the winter in Sri Lanka, especially between Christmas and New Year, which is the tourist season. At this time, hotel reservations are quite tight. In addition, the peak season is July-August, the local tooth festival. The advantage of traveling in the rainy season and off-season is that air tickets are cheap, and it doesn't always rain at this time. In terms of snacks, Sri Lankan black tea, rice and coconut meat all have unique flavors.

2. Introduction to Sri Lanka Cuisine English version

Sri Lanka is a tropical island country in the Indian Ocean and a member of the Commonwealth. Sri Lanka is one of the three largest tea-producing countries in the world. It has a long history and culture and attracts a large number of tourists. Sri Lanka s cuisine is deeply loved by people and is a gathering place for food lovers. Here are ten local cuisines. Come and have a look with Bian Xiao.

therefore, the domestic economy is deeply influenced by tea production. The biggest advantage of Sri Lanka and the United States lies in its mining industry and geographical location. It is a gem-rich island, one of the top five gem producers in the world, and is known as the gem island. Ruby, sapphire and Caterpillar American Eye are the most famous. Sinhalese in Sri Lanka means promised land or bright and rich land. It has a reputation as a gem kingdom and a pearl in the Indian Ocean. Kelpolo thinks it is the most beautiful island.

Sri Lankan food is reminiscent of South Indian cuisine, which adds personality to some islands. It is meaningless for Sri Lanka not to be called Spice Island. Every dish you have tasted will have a certain amount of spices, from less to more. From breakfast to dinner, every dish in Sri Lanka is your taste bud party. Breakfast in Sri Lanka is very popular with local people. The most popular dish in Sri Lanka is breakfast in Sri Lanka. Not just a dish, but a series of dishes. Breakfast in Sri Lanka will make anyone a spice fan in the morning. With a pot of tea or coffee, this is the perfect way to start the day.

rice and curry are good choices. The national dishes of Sri Lanka and the United States must be rice and curry. Every meal, including rice and curry, is a blow to the senses, and it will be different every time. Common suspects appear in steamed rice, which is a kind of protein curry, such as chicken or fish, vegetable curry, gram curry, such as mung bean chickpea and fresh Sambo, such as gotukola or passion fruit leaf Sambo. Rice and curry dishes are usually eaten by hand. You can also try jackfruit curry. There are many kinds of curries to try in Sri Lanka, but some curries are more memorable than others. Jackfruit curry is very special, because when you eat it, you can I really can't see that you are eating jackfruit. It's delicious. If they like meat-like food, but no, I don't like it, it's a great curry for vegetarians. Besides jackfruit curry, there are other fruit curries, such as mango or banana, which are worth a try.

Sweet root curry is a major feature here. There are many kinds of vegetable curry in Sri Lanka. Just like fruit curry, some are more outstanding than others, such as beetroot curry. Sweet, salty, spicy, a little crunchy, amazing. Sri Lanka beetroot curry is different, so you must try it. Sri lankans use anything to make curry. They know what they are doing. But the most comfortable food style curry is curry. This creamy, spicy, slightly orange taste will make you lick your fingers. Dhal curry is made of separated orange lentils, most of which are eaten for breakfast, although they can be found on the table when eating.

Rotti is another staple food of Sri Lankan cuisine. The classic rotti can be eaten for breakfast or juicy curry at any time, but the high-quality curry in Sri Lanka is Pollotti. Pol means coconut in Sinhalese. Macaroni is made from ground coconut. This is the best kind dipped in curry and used as a temporary spoon. One of the best fusion dishes in Sri Lanka is lamprais. The ancestors of the original Dutch settlers created this great trade meal, which is still eaten by hundreds of Sri Lankans every day. Banana leaves wrapped in rice and curry, steamed perfectly, that's all lamprais is. This venerable Sri Lankan street food can be heard in the neighborhood. Chef Kotturotti will eat some vegetables, chicken and spices, chop them up and cook them in a pot, making an unparalleled sound that will stay in your mind long after you leave Sri Lanka.

The funnel in Sri Lanka is a bit like a pancake, but it is much better. There are three kinds of funnels: funnels and egg funnels, which look like bowl-shaped pancakes, and then there are some bunches of funnels, which look like small clouds. The juice extracted from potato curry is just like anything else. When local people need fast food, they will go to the bakery or Fab to buy some snacks. Fish buns, chicken pies, egg rolls and other delicious things can be used as breakfast or tea at any time. Shortage is the fusion of British and Dutch colonial times, which inspired all kinds of delicious food. Watalappam is Sri Lankan's favorite. This creamy coconut dessert is flavored with natural base palm sugar, cardamom and nutmeg. Watalappam is the first choice for children and adults. You can find it at home, restaurants and hotels.

3. What is there to eat in Sri Lanka?

The crabs in Sri Lanka are so big that the meat removed by a pair of pliers is worth the meat of a whole hairy crab! Think about how hard it is to peel a hairy crab. This Sri Lankan blue crab can definitely make you eat crab meat!

black pepper crab is not only delicious, but also rich in milk flavor. The auxiliary material is local black pepper with local coconut milk, which is authentic Sri Lankan flavor.

:4. Food introduction in Sri Lanka

1. Dragon _ Xuan, the only Chinese restaurant in Michelin Samsung, is far more cost-effective than other Samsung restaurants.

2.MichelBrasToyaJapon, among the six Michelin-starred western restaurants in Japan, has the most beautiful scenery.

3. Long Yin was rated as one of the best Japanese cuisines by Japanese food experts.

4.n Grill, You from the Stars, Qian and the professor have an appointment to eat here.

5. Tai 'an, Michelin's most cost-effective restaurant, Samsung of Japan.

6. Junaijing, a famous Kyoto Shi Huai cuisine, is the most famous of the three Michelin stars.

7. Blueelephant, the only Michelin-starred Thai restaurant in Bangkok, is a must-see restaurant for celebrities such as Putin when they come to Bangkok.

8.RobuchonauDome, the only Michelin star in Macau.

9. The Crab Department is the only Michelin-starred restaurant in Sri Lanka, ranking higher than the God of Sushi in Asia.

11.8frac12 Otto Mezzoban Barna won the Michelin three-star award for four consecutive years.

5. Sri Lankan food features

Ceylon tea, also known as Ceylon black tea, features of Ceylon black tea:

1. Ceylon black tea: the main varieties are Wuwo tea or Upa tea, Timbula tea and nuwaraeliya tea.

2. Ceylon black tea is the leader in the world black tea market. Ceylon black tea is known and recognized by more and more people in China for its excellent quality and pure taste. Sri Lankan black tea has good aroma and taste and is sold all over the world.

3. Sri Lanka produces about 251,111 tons of tea every year. Tea planting bases are limited to the central highlands and southern lowlands of the island country. Tea can be divided into three categories according to the altitude at which it grows, namely plateau tea, middle tea and lowland tea.

4. The six producing areas of Ceylon black tea are Uwauwa, Uda Puselava in Pusala, Nouara Eliya in Nuwana, Luhana Ruhuna, Kantikangti and Di Bladin Bula. Due to the differences in altitude, temperature and humidity, each producing area has different characteristics. It has rich fragrance and heavy taste, and is suitable for brewing fragrant milk tea. Nuwana Aili tea belongs to alpine tea, with elegant color and rich fragrance. It is best to drink pure tea.

5. Chaze, a candy, grows in the middle altitude producing area, and its taste is not as deep as Uva tea, but after the tea and milk are blended, it forms a just right compromise taste.

6. The brewing method and taste of tea produced in different tea areas in each producing area are different. Pay attention to the label on the outside of the box when buying. Some manufacturers will label Gaudi UVA tea as [[Ceylon Nouvea]], while others will label [Dimbla] from Ceylon as [[Ceylon Dimbla]].

7. Sri Lankan tea is characterized by low sodium content. It is an ideal drink for people who have high blood pressure and need to consume a small amount of sodium.

Ceylon black tea was introduced into Hong Kong through Britain, and it developed into a brand similar to Hong Kong 139; Authentic features: silk stockings, milk tea and Yuanyang black tea.

6. The Sri Lankan staple food

The yellowbird is also called yellowbird, goldfinch and Lu Hua yellowbird. It belongs to passerine, a passerine bird. It mainly lives in Anshan, the northeast of ng#139 in Xi 'an, and passes through Hebei, Shandong, Jiangsu and other places during migration, and overwinters in Zhejiang, Fujian, Guangdong and Taiwan Province provinces. This yellow bird is about 12 cm long. It is usually yellow-green, with brown-black feathers and bright yellow spots on its wings. Most males have a black head and a black center of chin and throat. Yellowbirds can be seen in mountains and plains. Mountain areas are more common in conifers such as pine trees and fir trees, while plains are mostly inhabited by canopies such as willow trees, elms and poplars, which often live in groups for food.

The staple foods are fruits, seeds and shoots of alder, birch, elm, pine and gymnosperms, as well as crops, weeds such as thistle, mallow, wormwood and a few insects.