Today I’m going to tell you about Lyon. The first time I really visited Lyon was during a three-day vacation a year after I came to France. The third second I left the train station, I saw a shop.

Oh My God!

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Finally found Starbucks!

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I was drinking a long-lost Vanilla Frappuccino and walking on the streets of Lyon. There were crowds of people and traffic, and everyone looked very busy.

Sitting on the subway and passing a sloping platform, I took my first photo of Lyon.

A cute, fast-paced city with Starbucks.

This is my first impression of Lyon.

Later, by some strange combination of circumstances, I left the South of France and lived in the suburbs of Lyon... Only then did I slowly begin to understand this city in depth.

Lyon has four subjects, food, drink and fun.

Just taking this to eat is not simple.

There are no steamed lamb, steamed bear paws, steamed deer tail, roasted duck, roasted chicken, or roasted goose!

(Then what are you talking about!!!) However, after all, it has a long history, a large population and is connected in all directions. As the third largest city in France after Paris and Marseille, its unique geographical location has brought thousands of delicious foods to the ancient but vibrant Lyon.

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Lyon has a dazzling array of specialties from various countries, including kebab from Turkey, pho from Vietnam, tacos from Mexico, sushi from Japan, mcdo from the world, Chinese hot pot, cold skin pork buns, sweet and sour pork loin, and couple’s lungs fried with green onions.

Mutton boiled fish dumplings~!

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This is not what we are going to talk about today!

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Let’s talk about Lyon’s traditional cuisine. An authentic Lyonnais cuisine will definitely delight your taste buds!

Salade Lyonnaise – Lyon’s specialty salad. Walk into any Lyon bistro (bouchon) and open the menu. The top item on the salad page must be salade Lyonnaise!

What?

You ask me what can I recommend about salade?

Just kidding, this is awesome! Salade Lyonnaise may be the toughest salad in France!

The basic ingredients are bacon, runny eggs, and crispy bread crumbs. The truly authentic salade Lyonnaise also adds chicken liver, lamb shank, smoked herring and other high-quality "hard dishes" as raw materials.

I don’t know if Jue Li exists!

By the way, let me introduce this bouchon. Bouchon is one of the characteristics of Lyon. It is a Lyon bistro that combines eating and drinking, called bouchon.

Lyon's famous bouchon de jura is because Lyon was once the leading area of ??the European textile industry, where textile workers from all over the world gathered here, and the bouchon was once a small restaurant specifically designed for these textile workers to rest and have a drink.

Later, it slowly evolved into the bouchon that is now a bistro that can be seen everywhere in the streets and alleys of Lyon. It has wooden tables and chairs, a transparent floor-to-ceiling window with the name of the bistro written on it, and a red and white checkered tablecloth, which is very tasteful.

Among them, 24 are selected by the Lyon government as the most authentic and Lyon bouchons.

Don't say anything!

Look for this mark!

Tout est bon dans le cochon! "Pigs are full of treasures!" When Brother Kuan invited me to write the article, I was actually stunned for a moment. The first sentence that flashed in my mind was: How can there be delicious food in Lyon!

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But I have a special function, my imagination and my memory have taste, and I started to recall every meal and dish I had at Lyon.

Then the memories slowly came back, as if the taste of those delicacies came back with me. I ate a bowl of white rice according to the taste in my mind.

Strangely enough, there are many traditional Lyon delicacies in my memory, such as saucisson, andouillettes, tripoux, cochonaille, quenelles...etc... There are many varieties, but the central idea is the same.

They're all pigs!

Lyon people use the most common and affordable pork, and use the intestines, stomach, heart, liver, and lungs that most people look down upon to cook delicacies that belong to Lyon people.

Cochonaille Sausage Platter is a dish that you may have eaten all over France. It is a plate of appetizer meat... sliced ??various sausages are placed in front of you, and you can smell the light meat.

Fragrant, thinking that I just came out of the gym half an hour ago.

No!

I lose weight!

I will not eat!

But... I said no, but my body no longer obeyed!

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Paired with a glass of fine bourgeois or cote du rhone, that's it!

Comfortable!

By the way, speaking of sausages, there is another dish called rosette, rose sausage.

It is also a famous dish in Lyon that is delicious and delicious.

Just... don't look up how this dish is made and what it's made of, just eat it.

Yes, it is like that.

mwah.