Norway has a long coastline and vast woodlands, and its fisheries and animal husbandry are relatively developed.

Due to less arable land, there are not many local vegetables and cereals, and most of them are imported. Therefore, potatoes have become a traditional staple food on the Norwegian table.

Local specialty foods include Norwegian salmon, cod, Arctic sweet shrimp, lobster, king crab and other seafood, as well as pork, mutton, and reindeer meat.

Norwegian cuisine pays great attention to the freshness of ingredients. It combines cooking methods such as stir-frying, deep-frying, stewing, roasting, pickling, and smoking, and is full of delicious food temptations.

Specific specialties include Férikél (lamb stewed with cabbage and pepper and other seasonings), Smalahove (smoked or dried sheep head stewed for 2-3 hours, which seems a bit exaggerated), Ribbe (

Pork cubes with crispy skin and tender meat) and more.