Argentina has an average of 300 sunny days every year, with little rainfall and low humidity, which makes diseases unable to grow and the use of chemicals relatively reduced. The grapes are fully ripe. Argentina is also one of the important producers of concentrated grape juice in the world. This concentrated grape juice is transparent and colorless and can be used to increase the alcohol concentration of wine. Influenced by European immigrants, most popular European varieties are not difficult to find in Argentina.
The local people live on meat, but there are also various vegetables. The restaurant mainly provides western-style catering. There are also many McDonald's, pizzas and fried chicken shops. Self-service barbecue restaurant is especially recommended. The meat is freshly baked, the dishes are self-service, and the drinks are also included in the list. Generally, 8- 10 pesos per person is enough. In Iguazu, you can eat Brazilian barbecue with different flavors. People who like sweets should try its chocolate and ice cream, and spend the same money, they will get twice as much as those in North America and Europe.
A variety of herbs and spices are added, mainly fish, shells and meat, as well as various fruits and vegetables, which combine the characteristics of Spanish cuisine with the national traditional characteristics of various regions in Chile. This is the style of Chilean cuisine. Northern Chile's cuisine embodies a strong Aymara culture, central and southern Chile's cuisine embodies Mapuche culture, and the famous Easter Island cuisine embodies Polynesian culture. As Tomás Olivera Leiva, a famous chef in Santiago, Chile, said, "Chilean cuisine reflects the country's constant pursuit of national essence and traditional identity in the process of cultural change."
Santiago, the capital of Chile, is the fourth largest city in South America. In addition to the world-famous salmon, red grapes and red wine, Santiago de Chile also has a treasure, that is, the famous chef Tomás Olivera Leiva. Tasting the traditional Chilean food prepared by him has become a must for many tourists.
The color of fresh salmon is too bright. Add cheese, egg white, mayonnaise, ice cream and special sauce to make Chilean salmon cheesecake, which looks like a special sandwich. With fresh salmon roe, each bite is sweet and soft, which makes people fully appreciate the fresh breath of the sea, and the layered taste is rich and beautiful.
Salmon, shrimp, mandarin fish, clams, mussels with sweet corn, olive leaves, lemon sauce, olive oil, mustard, black pepper and other spices, made a stunning Chilean seafood salad! Enough for two or three people to eat, but also let people appreciate the warm and generous customs of South America. Seafood casserole featuring shrimp tails, mussels, crayfish and crabs has completely subverted the traditional casserole concept of Alashan people. White bread crumbs, milk, cheese, butter and other elements have become a delicious experience on the tip of the tongue, which is unforgettable. ...
Peruvian cuisine can be roughly divided into two major departments: the coastal areas represented by Lima are mainly spicy, and the main ingredients are fish, seafood, chicken and potatoes, and the practices are mostly cold salad, steamed and barbecue; The mountain vegetables represented by Cusco are mainly sweet, and the main ingredients are beef, mutton and potatoes, mainly stewed, stewed and fried. Many Peruvians also like French food and Spanish food. Generally speaking, Peruvians especially like peppers and spices.
Pisco and pisco cocktails.
Pisco is a wine that combines India and Spain under the influence of Peruvian wasteland miracle. This wine is stored in a small, large, conical mud container. Pisco is committed to producing these containers. Pisco is made by distillation, which is a traditional technology, and started shortly after grape cultivation was introduced in the middle of16th century. We use pisco to make sour cocktails, and pisco enjoys a good reputation all over the world. When preparing, add egg white, sugar, lemon juice, syrup, bitter liquid, crushed ice and cinnamon powder.
Saibiche fillets
Sabiche comes from ancient Moche. This dish was invented by soaking fish and meat in marinade for preservation. Ancient Peruvians didn't know lemon, but they knew other sour fruits, such as "Chuluba", "CAMU-CAMU" and Spanish lotus. The juice of these fruits can provide enough fresh-keeping function. Later, red onions, peppers, curry and lettuce were added to this dish. It was not until the arrival of Andean immigrants that it was finally shaped into the shape of boiled sweet potatoes and corn cobs.