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The characteristics of Hungarian food are similar to those of China food. How much do you know about Hungarian food culture?
The characteristics of Hungarian food are similar to those of China food. How much do you know about Hungarian food culture? The staple food in the daily diet of Hungarians is bread, and the non-staple food is meat, fish and eggs. The meal time for three meals a day is a little later than that in China. Breakfast is relatively simple, just eat bread, raw eggs and drink pure milk, usually bread and butter or applesauce. Old people also like to drink a glass of white wine.

Lunch is the main meal of the day, the main meal is bread, and the non-staple foods are mostly braised beef, fried beef patties, fried pork chops, fish, cheese and soup. Sometimes I also eat jam noodles or cold noodles with sour cream and milk residue. Dinner is also relatively simple, usually eating bread with sausage or sausage and salad sausage and drinking stewed milk. Eat snacks or fresh fruit and drink some drinks after dinner.

Hungarians like to eat fish, but they don't like to eat fish with thorns, and they don't like to eat different kinds of ingredients, such as shrimp, crab and sea cucumber. If the sea cucumber is chopped and peeled with a trowel, so that students can't see the original shape, they can still take it. Bacon and goose are delicious on the table, but we seldom eat beef and wild goods, and we don't eat much animal offal. Only French foie gras and sheep liver are the best cold dishes. They often eat raw peppers and pickled cucumbers. Potatoes, Chinese cabbage, mung beans, green onions and tomatoes are the most popular fruits and vegetables, but spinach and carrots are not eaten.

Hungarians like desserts, especially those made of chocolate, and fruits, especially red grapes, banana apples, jackfruit and oranges. If you like coffee, you must drink coffee every morning. Another hobby is drinking white wine and green tea, and putting sugar or green lemon in the tea. Drinking white wine in summer likes to mix natural soda water.

Hungarians avoid banquets with odd seats, especially when 13 people eat together. They think 13 and Friday are unlucky days, black cats are unlucky things, and breaking glass equipment is a bad omen. They use white for big events and gray and black for funerals. They all agree with each other. They use pig faces to represent happiness and prosperity. The best dish on New Year's Eve is roast pig. Avoid eating birds, because we are afraid that happiness will fly. At Christmas, they are used to eating turkey.

Cook the meat, a Hungarian specialty food, should be served with bone soup, or with shallots and small potatoes, cook the meat, and a lot of morning peppers. There is also a kind of "black sausage", also called "pig blood milk pudding", which is made by stuffing a section of intestines with pig blood, raw pork, smoked sausage, onion, black pepper and mugwort diluted with milk and fruit and vegetable juice. Another kind of "white pudding" is made of beef liver, green lemon, garlic, pepper and mowo thorn.

Food Matching Features Hungarian cuisine is characterized by the use of simple home cooking colors to make it delicious, with a variety of meat and fish varieties as the leading factor, and with local colorful fruits, vegetables, fruits and condiments.

Hungarian food is mainly colored and flavored with onion, tomato, pepper and red pepper powder. Meat comes from cattle, pigs, sheep, deer, livestock and other rich and varied meats. In addition, Hungary is famous for its rich fish species, which are endowed by Danube River, Tisza River and Lake Balaton, a large inland lake in central Europe.

Generally, Hungarian food tastes heavy, and some cold dishes or soups taste heavy. For example, the famous Hungarian fish soup is rich and delicious, and there are delicious fried fish in the soup. Generally, Hungarians want a fish soup with fresh bread from the restaurant, a small fruit salad on the side and a dessert, which is almost enough. Chili powder is the most important condiment in Hungarian cuisine, and sour cream plays a second important role, which is usually added to soup and meat dishes or salads.

Famous Hungarian dishes include Hungarian mutton soup (Gulyas), cabbage and pork rolls (ToltottKaposzta), red pepper chicken (CsirkePaprikas), fish soup (Halaszle), golden chicken soup (UjhazyTyukhusleves), Porkolt (cook the meat) and so on.

Hungarian snacks are so refreshing and delicious. Famous snacks and desserts include Turoscsusza, Retes(hungaritrudel), SomloiGaluska, Hungarian milk pudding, etc.

The fish on the main course is a very special local dish. The most famous is the perch in Lake Balaton. These fish are too tender to be transported alive. Another outdoor cafe in Hungary, the fish is sturgeon from Tisza River, which is delicious and has no thorns and is warmly welcomed by hotel customers. The way to cook fish is to sprinkle bread crumbs, fry, fry or roast, and sprinkle white pepper on it, all of which are delicious.

French foie gras and wild products (pheasant, deer, wild boar, etc. It's also famous in Hungary, but it's expensive and you need to go to a big hotel to eat. In addition, raw turkey, Chinese cabbage meatloaf, green pepper meatloaf, noodle soup and roast pig are also very distinctive Hungarian dishes. Saurami sausage is a good breakfast product because of its unique method and salty taste.