Known as the third most delicious food in the world, local cuisine truly deserves its reputation for its rich variety, special cooking, and delicious taste.

The traditional Turkish food in Turkey is very particular and requires a long time to prepare and cook.

For example, bacon, like the sausages made at home when I was a child, needs to be washed, stuffed, smoked, dried, and then cooked and sliced.

It also requires meat selection, cleaning, pickling and other processes; vegetable leaf rice and green pepper rice, the rice needs to be wrapped in vegetable leaves or green peppers, put in seasonings, steamed and eaten; red rice is liked by children;

Vegetable soup is made of chopped and stewed vegetables. It is healthy and delicious.

As the pace of the times accelerates, fewer and fewer people cook traditional local meals, and it has almost become a patent for housewives who are good at cooking and have time.

The most exquisite modern Turkish cuisine in Turkey is undoubtedly fish.

On both sides of the Bosphorus, fish restaurants occupy the best locations and have the most exquisite designs and decorations.

Local cuisine pays attention to the environment. It may be close to the sea and take advantage of the sea view to accompany the food;

While enjoying nature, enjoy the product of the combination of nature and man-made.

It is absolutely true to say that natives enjoy life.

Istanbul's Fisherman's Restaurant and Poseidon (ancient Greek god of the sea) restaurant are representatives of fish meals in Turkish food philosophy.

Although Ankara is not dotted with straits, it does not prevent gourmets from creating high-end fish restaurants such as Tellye, Yakamoz (Yakamoz), and Dalyan (Dalyan).

There is usually a table at the entrance of a fish restaurant, covered with ice, and a variety of fish lie there for you to choose from.

Turkish seafood also pays attention to freshness, but unlike our fresh seafood, they usually freeze the fish pieces quickly, which is called chilled, which makes it easier to preserve and transport.

The fish include seabass, trout, yellow croaker, anchovy, flounder, swordfish, Hamsi fish from the Black Sea, the unique Kalkan pot fish, and of course prawns, squid, etc.

It is worth mentioning that the fish in Turkey are basically wild, mainly marine fish, and taste good.

Ordering starts with Meze (Turkish for appetizer), which is like a cold dish before our main meal.

There are generally Turkish cheeses (I’m afraid there are more varieties than Western cheeses. Cheese, yogurt and pickled olives are the three indispensable foods on the table for Turks from childhood to adulthood. Turks can’t understand that Chinese people don’t eat cheese!),

Pickled olives, pickled red bell peppers, mashed eggplant, mashed potatoes, bracken, kidney beans, pickled octopus, shrimp, etc.

The waiter will push the dining cart to your table for you to choose from.

Then there are the hot appetizers, the butter-fried shrimp and fried squid rings are must-try.

The delicious fish soup is also not to be missed.

After that, the main dish is fish, either pan-fried small yellow croaker, or fried halibut, or fresh grilled seabass, or stewed in rich soup, all of which make people drool.