Russians like salmon, herring, sturgeon, trout, red fish roe, snakehead roe, smoked salted fish, pomfret and so on. However, meat, poultry dishes and various patties must be thoroughly cooked before they can be eaten. Russians also like to eat steamed bread made of fish, minced meat, eggs and vegetables. Russian cuisine is characterized by extensive selection of ingredients, heavy production, fine processing, application of skills according to materials, heavy color, diverse tastes, strong adaptability and heavy oil and taste. Russians like sour, sweet, spicy and salty dishes. Therefore, sour cream, milk residue, lemon, pepper, pickled cucumber, onion, white tower oil, fennel and fragrant leaves are often used as seasonings in cooking.

The characteristics of Russian cuisine are mainly reflected in the following aspects:

(1) is mellow and oily, with various varieties.

(2) The processing technique is complex and the cooking methods are diverse.

(3) Russian cold dishes are rich and varied.

(4) Original flavor of Russian soup

Representative dishes of Russian cuisine include caviar, maned chicken, hot and sour fish, Russian salad, red vegetable soup, creamy pea soup, canned beef stew, buttered chicken rolls, buttered grilled fish, chocolate puffing, crispy croissants and so on.