Turkey's traditional local food is very particular, and it takes a long time to prepare and cook. For example, bacon, like the sausage made by myself when I was a child, should be washed, filled with meat, smoked, air-dried, cooked and sliced before eating. It also needs meat selection, cleaning, pickling and other processes; For rice covered with vegetable leaves and green peppers, rice needs to be wrapped with vegetable leaves or green peppers, seasoned and steamed. Red rice is what children like; Vegetable soup is made by chopping and stewing all kinds of vegetables, which is healthy and delicious. With the accelerated pace of the times, there are fewer and fewer traditional local meals, which has almost become the patent of housewives who are good at cooking and have time.
Turkey's free travel modern local food is the most exquisite fish. Fish restaurants occupy the best position on both sides of the Bosphorus Strait, and the most exquisite design and decoration are all fish restaurants. Local meals pay attention to the environment, or rely on the sea, borrow the sea view to accompany the food; Or near the mountain, overlooking the fence, attracting countless greedy insects to compete for the belly; Conditional will certainly have a yard, in the summer in the green grass, fruit trees and flowers, while enjoying nature, while enjoying the products of natural and artificial combination. It is true that natives will enjoy life. The fisherman's restaurant and Poseidon restaurant in Istanbul are the representatives of fish meal in Turkish food philosophy. Although Ankara is not decorated with straits, 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 restaurant, which is covered with ice cubes, and all kinds of fish lie there for you to choose from. Turkish seafood also pays attention to freshness, but different from our freshness, they usually freeze fish pieces to death, which is called chilled, which is convenient for preservation and transportation. There are bass, trout, yellow croaker, shad, flounder, swordfish, Hamsi fish in the Black Sea, unique Kalkan pot-covered fish, prawns, squid and so on. 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 for appetizing dish), like the ⅵ dish before our main meal. Generally, there are Turkish cheeses (probably more diverse than western cheeses). Cheese, yogurt and pickled olives are three indispensable foods for Turks from childhood to dinner table. Turks can't understand that China people don't eat cheese! ), pickled olives, pickled red bell peppers, tomato puree, mashed potatoes, bracken, cloud beans, pickled octopus, shrimps, etc. The waiter will push the dining car to the table for you to choose. Then there are hot appetizers, fried shrimps in yellow oil and fried squid rings. Delicious fish soup is also indispensable. After that, it 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 drool.