The traditional local cuisine in Turkey is very particular and takes a long time to prepare and cook. For example, bacon, just like sausages made by myself as a child, should be washed, stuffed, smoked, air-dried, cooked and sliced before eating. Also need to choose meat, cleaning, pickling and other processes; Rice wrapped with vegetable leaves and green peppers needs to be wrapped with vegetable leaves or green peppers, seasoned and steamed. Redmi is loved by children; Vegetable soup is made by chopping and stewing all kinds of vegetables, which is healthy and delicious. With the accelerated pace of the times, traditional local cuisine is becoming less and less, which has almost become the patent of housewives who are good at cooking and have time.
Turkey is free to travel. The most exquisite modern local cuisine is fish. The fish hall occupies the best position on both sides of the Bosphorus Strait, and the most exquisite design and decoration are the fish hall. The local food pays attention to the environment, or depends on the sea and borrows the sea view to accompany it; Or by the mountains and rivers overlooking the fence, attracting countless greedy insects to compete for their bellies; There will definitely be a yard if conditions permit. In summer, among the green grass, fruit trees and flowers, we can enjoy the combination of nature and man-made products while enjoying nature. It is true that local people will enjoy life. The fisherman's restaurant and Poseidon's restaurant in Istanbul are representatives of fishmeal in Turkish diet philosophy. Although Ankara has no strait decoration, it does not prevent gourmets from creating high-end fish restaurants such as Teulie, Yakamoz and Dalyan.
There is usually a table in front of the fish house, covered with ice, where all kinds of fish lie for you to choose from. Turkish seafood also pays attention to freshness, but unlike ours, they usually freeze the fish pieces to death, which is called chilled, which is convenient for preservation and transportation. There are bass, trout, yellow croaker, shad, flounder, swordfish and ham fish in the Black Sea, and the unique kalkan pot-covered fish, prawn and squid. It is worth mentioning that the fish in Turkey are basically wild, and mainly marine fish, which tastes good.
The order starts with Meze (Turkish appetizer), just like the sixth course before dinner. Generally, there is Turkish cheese (which may be more diverse than western cheese). Cheese, yogurt and pickled olives are three indispensable foods for Turks since childhood. Turks can't understand that China people don't eat cheese! ), pickled olives, pickled red bell peppers, tomato sauce, mashed potatoes, bracken, cloud beans, pickled octopus, shrimps, etc. The waiter will push the dining car to the dining table for you to choose. Then there is a hot appetizer, fried shrimps with butter and fried squid rings. Delicious fish soup is also indispensable. Then there is the main course fish, or fried small yellow croaker, or fried flounder, or freshly roasted bass, or stewed soup, all of which make people salivate.