The youngest yellow-green olive, with a strong taste of bitter orange and walnut, is also the most biting one.

There are various shapes of pickled olives in Spain, the most common ones are cyan and black, and some are dark rose, bordeaux, gradually discolored or ochre yellow, which is entirely due to the maturity and functionality of olives.

System. The youngest yellow-green olive has a strong taste of bitter orange and walnut, and the taste is also the most biting. The curing time will be longer, and the curing materials will match its taste.

Lemon, thyme and other main ingredients will enhance the green taste of green olives, while red olives, which are also popular, will be softer in meat and more energetic and long in taste as they mature.

Therefore, it will be marinated with garlic, oregano and vinegar, which is particularly rich and soft. As a supporting role in wine, it is perfect. When the most mature black olives reach the highest level because of their pure taste, they will only be salted.

To make a simple sublimation, black olives usually appear in the kitchen or dishes because they are not so complicated.

Tappas

Iberian ham in Seville, octopus, Spanish fried eggs and stewed tripe in Madrid, shredded tomato bread and fried cuttlefish in Barcelona are basically local recommended dishes.

Tappas in Spanish eyes is a form. Tapas is not a Spanish dish, but a deeply rooted habit and culture. Tapas is actually very similar to the popular tasting menu, which is to satisfy the idea of diners trying more and reduce the area of some dishes.

Generally speaking, Tapas is a form that can best reflect the local characteristics and tastes in Spain, such as Iberian ham octopus in Seville, stewed tripe with Spanish fried eggs in Madrid, and shredded tomato noodles in Barcelona.

Wrapped fried cuttlefish is basically the top ten recommended dishes in the local area. When you go to any local bar or restaurant to eat Tapas, you will first see them in the conspicuous places of bars and restaurants that day.

I am proud of the dishes and the freshest materials. In addition, the Tapas recommended today will be written on the blackboard, and next to the name of the dishes, the menu will be marked with big, small and Tapas. All Spaniards are.

I will enjoy eating at my boss's house, and then I will continue to eat at my hometown. This kind of behavior called "Tapas flies" happens from time to time in Spain. This comes from their wild and unrestrained sex that they don't want to stay.

Ge, it's Tappas.

roast suckling pig

Roast suckling pig is a feature of segovia, an ancient city not far from Madrid. The roast suckling pig here is the most authentic. If you want to eat the most authentic roast suckling pig in Segovia, you should go to the famous local restaurant candido Mason.

It has been 222 years since this restaurant opened at 1786. It is famous in Spain for its delicious roast suckling pig, which is made with a unique secret recipe. Guests include Spanish King Carlos and Queen, Jackie Chan and other stars.

It is said that the predecessor of this restaurant was a small shed where Roman officers and men often sat together to drink and eat roast pork. Times have changed, and the shed has evolved into a hotel.

Spanish roast suckling pig belongs to central Spain. Unlike the crispy suckling pig in China, the skin of Spanish suckling pig is soft and tough, and it is difficult to bite, but its meat is extremely juicy, soft and tender. This is a handmade dish. choose

1.5 kg piglets are coated with butter, rosemary and garlic, and then baked in the oven for one and a half hours, during which time wine and pepper are continuously poured. Out of the pig, the fat inside has been baked into a semi-melted state.

It melts in the mouth, is extremely sweet, and has a hint of vanilla. It is fatter and softer than Chinese roast suckling pig, but it is easy to get tired after eating a few pieces.

According to an insider, the suckling pigs in this hotel are raised by a special pig company.

The food provided by the market is characterized by two courses. The first course is roast pigskin. The skin of suckling pig was baked orange with charcoal fire, and the taste was crispy. Coupled with the special seasoning in this restaurant, guests are often full of praise at the first bite.

Mouth; The second course is roast pork. The tender meat of a suckling pig is on the inside of the leg, but because it is a piglet, even the thigh has only a small piece of fresh meat.

The restaurant also hangs photos of many celebrities such as former US President George W. Bush, the governor of Texas, and American superstar Schwarzenegger. Whenever a celebrity is present, the hotel owner must be present in person to welcome him. But the boss's welcoming ceremony is not just a few words and applause. His welcoming ceremony has a different flavor.

The boss did not appear before the guests ate, but at the last finale, the famous Spanish roast suckling pig.

The roast suckling pig in Spain has the "three-three laws": the cubs born for three weeks are strictly selected (only breast milk can be drunk during this period), baked in the furnace for three hours, and diners spend another three hours enjoying it.

The boss pushed a freshly baked suckling pig in front of the guests with a delicate trolley, and then cut three "knives" on the crispy suckling pig with a porcelain plate in his hand, one horizontal and two vertical, and cut the suckling pig into six pieces. After cutting, divide the meat into the guest's plate, then lift the porcelain plate high and fall heavily on the ground. With a bang, the plate was smashed to pieces, and the boss turned and left.

The sound of smashing plates replaced the boss's "welcome" voice. The whole process ended in 30 seconds, clean and tidy. This is the boss's unique welcoming ceremony. Anyone who can be welcomed by smashing plates must be a celebrity. Once, China's famous film artists Sun Daolin and Qin Yi visited Spain and enjoyed the reception standard of "smashing dishes".

sherry

Without saying a word, the old bartender, who has experienced vicissitudes of life and sharp eyes, picked up a wine extractor made of whalebone sterling silver, took out a fino from the black barrel behind him, turned around like a matador, and the golden liquid crossed an arc in the air and fell into a special sherry glass.

Sherry is a kind of fortified wine with a unique brewing method, which the Spanish call "Vino de Jerez". According to the law, only the sherry produced in the triangle of Andalusia in southern Spain can be called sherry. Sherry, like flamenco and bullfighting, is an indispensable part of experiencing Spain and a perfect match for ham, a Spanish national dish.

According to different brewing methods and sweetness, sherry can be divided into 10. Fino and Manzanilla, the lightest and most skinny flavors, are almost the same as Tapas in Spanish pubs.

Can't go up. The mellow and slightly sweet Oloroso is a perfect match for Spanish roast suckling pig and stew, while the sweet and silky smooth cream that is thick enough to be eaten as dessert is a perfect wine after dinner.

PX liqueur is no exception, sherry is above 15 degrees, and the special taste of wheat straw produced by hops makes people who like it flock to it. But what makes Spain proudest is that they use PX just like syrup.

The sherry brandy brewed in wooden barrels is enough to surpass the imagination of brandy in the past.

The most influential sherry brand in Spain is Tio Pepe (Gonzalez

Byass)、La

Ina (Domec) and DrySack (Williams & ampHumbert) are known to almost everyone. If you buy it, it's of high quality and respectable.

PX(30 years of Bidelot? Jimenez), Sibarita Auroso (30 years of Orolosso), Capuchino Palo Cortado(30 years).

Paro? Cotado is a very classic choice. Of course, sherry can also be bought in China now, such as Rio Viejo Oloroso and the venerable PX(30 years).

) and Loustau.

wine

Spanish wine is undoubtedly the most cost-effective wine in the old world. Even the top rioja Rioja Gran Reseva is not too expensive, so it is a pragmatic choice.

Spain is a big wine-producing country in the old world that has been ignored by the world. For many years, Spanish wine has always enjoyed the reputation of French wine. When people talk about old-world wines, they seldom think of making Spain feel extremely proud.

DUERO and Rioja and Kava sparkling wine. In fact, Spain's wine production ranks third in the world, and, under the premise of stipulated prices, Spanish grapes

Wine is undoubtedly the most cost-effective wine in the old world, even the top Rioja Gran Reseva is not too expensive, and it is a pragmatic choice.

Charming kava sparkling wine is the representative product of sparkling wine. Its quality is completely comparable to that of French champagne, but its price is far from that of champagne. Spanish wines are waiting for us with more affordable prices and more stable quality.

Spanish fine wines can be divided into Olkin wines (DO) and excellent wines (excellent Denominaciones de).

Origen

University of California (DOC) level two. Among them, there are 55 DOs, while the DOC is only one producing area in rioja, rioja. In addition, strict distinctions will be marked on the wine label.

Good "preservation" requires at least 3 years of aging, of which at least aging in small oak barrels 1 year. For liquor, it takes at least 2 years to age, of which at least 6 years should be aged in small oak barrels.

Month. The best "Gran Reserva" is a grade that will only be brewed in several excellent years, and it is necessary to brew "Gran".

Keeping "Grade" wines requires the permission of the local government and must be aged for at least 5 years, including at least 2 years in small oak barrels.

In Spain, it is widely accepted by the public.

Torres in Catalonia and Marques de Liscale in rioja.

Riscal), Codorniu, the oldest Cava winery in Spain, and Vega-Sicily and Pinggu, which are top-notch in quality and price.

(Pingus). Becassi Celia Winery is located in the Duero Valley. The wine produced is called Lafite in Spain, and its masterpiece "Unico" is called the best red grape in Spain.

Wine. Pinggu, known as Bertus in Spain, is the representative of the new winery. In 2004, Pingus was given a perfect score of 100 by wine critic Parker, and the price was as high as 600 euros a bottle.

Madrid braised dishes

Madrid stew is the most representative dish in Madrid. It is a kind of thick broth which mixes peas, potatoes, carrots, celery or cabbage, and puts beef, pork or other miscellaneous meat together for a long time until vegetables and meat are indistinguishable. Very delicious.

This dish is more convenient to cook, just throw all the dishes into the pot, and it is also one of the "lazy dishes".

Cuttlefish rice

There is also a paella with cuttlefish sauce in the paella series. Spanish locals call it seafood black rice. The reason why rice turns black is because black cuttlefish juice is used.

It is said that hundreds of years ago, when the Spanish Armada was fighting in Central and South America, once the cook ran out of yellow powder and couldn't buy it for a while, so the cook simply changed the yellow powder into cuttlefish juice that was originally intended to be thrown away. black

After paella is made, even the chef himself can't believe that its taste is so beautiful and fresh. The soldiers who had been hungry for a long time swept away the black rice, and the chef was rewarded. After that, paella with cuttlefish sauce was not only written into the west.

In the traditional recipe of salted duck, it has become more popular after being improved by chefs from all over the world.

A professional paella chef told reporters that the black ink of cuttlefish is used by cuttlefish to fight against enemies who want to invade it. Whenever the squid feels that it will be invaded by the enemy, it will spray black ink as a smoke screen, looking for time and opportunity to escape for itself.

The chef said that cuttlefish wouldn't spray ink if it didn't have a sense of crisis, and the ink wouldn't be fresh if it was left for a long time. Ink produced by cuttlefish after one ink spray 10 minutes is freshest and tastes best.

Therefore, in the factory for processing cuttlefish juice, the caught cuttlefish is allowed to spray old ink, and after 10 minutes, the cuttlefish juice bag is cut off, and then the black juice is taken out for processing to make seafood raw materials. For hundreds of years, cuttlefish rice has become a beautiful scenery in Spanish recipes.

Hot chocolate fritters

The Spanish city Villajoyosa became attached to chocolate as early as the18th century, when it began to import cocoa beans from Venezuela and Ecuador. Today, the chocolate industry is still prosperous in the local area. This city is

The birthplace of Valor, the oldest chocolate brand in Spain (founded in 188 1). Villajoyosa also boasts a chocolate museum, which not only shows

The history of chocolate production in Villajoyosa also shows how all kinds of chocolates that are very popular in the local area are made.

Lollipops dipped in chocolate sauce are a very popular food in Spain and are very popular among local people. Spaniards generally like to enjoy this dish during the afternoon snack time. The method of making chocolate fritters is very simple. Heat chocolate and milk into a paste in a pot, which can be matched with fried dough sticks. Fried dough sticks taste slightly salty, and chocolate sauce is slightly sweet, which is a delicious food.

Paella

Paella, which is as famous as French snails and spaghetti, is definitely a simple, convenient and well-known dish. Every grain of rice is mixed with delicious seafood, which requires that the ingredients must be fresh, and even rice has certain requirements and standards.

Sausage boiled beans

Boiled beans with sausage is a unique local dish in Barcelona. It's a delicious food made of local small white beans and sausages. First, cook the white beans, add various seasonings, and then serve with roasted sausages. This dish is not only delicious, but also nutritious.