Britain is not a gourmet desert. In the British market, you can see almost the same variety of ingredients as in the European market. This is because Britain was once ruled by the Roman Empire and deeply influenced by Roman culture, so Britain is in the same strain as most other western cuisines. At the same time, because I am alone overseas, I have never experienced too much chaos, so the cultural heritage is good. Therefore, English food is not so much "bad" or "mediocre" as "classical" and "traditional". Referring to the medieval cooking literature, we will find that many ingredients and techniques at that time are still reflected in today's British cuisine, and many dishes can still be seen.

The British may add some proper conditioning to the fish, which is completely authentic for crustacean food. Shellfish such as oysters and bird clams are presented as a whole, while shrimps, crabs, lobsters, mussels and clams are only cooked in water until they are ripe, and they are taken out and eaten without any seasoning except lemon juice. The following two kinds of food are worth mentioning: both raw oysters and cooked oysters are suitable, but cooked top oysters will only be considered as sudden death; At present, French parsley, garlic, white wine juice and saffron are the mainstream of mussels, but the traditional practice in Britain is the most authentic steamed mussels.

Game is one of the characteristics of English cuisine. In the past, the rich in Britain loved hunting, which gave birth to a large number of private hunting grounds in Britain. Today, they still offer the freshest and interesting seasonal games. Deer, rabbits, wild boar, grouse, pheasant, wild duck, partridge and woodcock are common species. However, in Britain, games are not everywhere. You can only taste it in some specific restaurants with corresponding hunting grounds, or you can buy fresh ingredients in large markets and cook them yourself.

As long as it is a high-quality hotel, there must be a cheese platter in the dessert menu, which generally includes three categories: hard, semi-hard/white mold and blue grain. Many hotels will also choose local cheese produced by local farms, which is not necessarily a famous brand but more distinctive. It can be said that it is one of the shortcuts to understand local cuisine.