The eating habits of Poles are similar to those of other Eastern European countries. Polish cuisine has absorbed the cooking essence of many nationalities, especially the traditions from Jews, Ukraine, Belarus and Lithuania. This article will introduce the local cuisine in Poland, hoping to help everyone!

specifically, Poles usually eat pasta. They like to eat roasted, boiled and stewed dishes, which have a mild taste. In terms of drinks, they also like to drink coffee and black tea. When drinking black tea, most Poles like to add a slice of lemon, and they don't like the tea to be too strong. In terms of dietary taboos, Poles mainly don't eat pickled cucumbers and steamed dishes. Poles like to treat people to dinner very much in interpersonal communication. When entertaining guests, Poles are very particular.

Poles eat soup first. There are three kinds of soup: sweet potato soup (barszcz), cold egg soup (chtodnik), cabbage soup (kapusniak) and barley soup (krupnik). Some barley soups also include eggs and sausages (zurek). There are many kinds of main meals, the common ones are: gotabki, which contains rice and meat; Kotlet schabowy; Pancakes and soft cheese (Nalesniki); And all kinds of foreign dumplings (pierogi), such as meat, potatoes, cheese or blueberries.

Eating habits

First, it is odd to avoid eating. They decided that this was a bad omen.

Second, when eating whole chickens, ducks and geese, Poles usually pay attention to dividing them up by the youngest hostess present, and then distributing them to each guest's food plate one by one.

thirdly, whether the food is to one's own taste or not, the guests should try to eat more, and thank the host for his hospitality.

Fourth, speaking with food in your mouth is rude to Poles.

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Bacon with various flavors is a specialty of Poland. Kiebasa sausage, in particular, is made with traditional secret recipes and then smoked with branches of juniper or fruit trees, which is popular all over the world. Lisca sausage made of "kiebasa myliwska" stuffed with juniper and garlic is definitely worth tasting by Polish tourists. The cured and smoked ham, poultry, pork, steak and bacon are amazing. In addition, Polish patties (ptés) made from different meats or game are equally delicious.

All kinds of delicious bread in Poland enjoy a real reputation in the world, such as white bread, brown bread, whole wheat bread and so on. There are countless fillings such as raisins, prunes and sesame seeds.

In the main meal of Polish daily diet, the real essence is soup, and the order in which Poles eat soup is ahead of the habits of other western countries. One of the most popular uszka fermented beetroot soup (barszcz), which is usually served with beans and jiaozi stuffed with minced mushrooms. Another delicious soup is urek, which is cooked with rye flour and mushrooms and usually served with potatoes, sausage slices and boiled eggs. People who are really fastidious will thicken wild mushrooms with yogurt and serve them with uszka jiaozi. Many other kinds of soups are very delicious, such as kapuniak soup made with stewed vegetables, krupnik soup cooked with lots of chicken, vegetables and chunks of pork, potato soup and tomato soup. There is also a kind of soup called rosó, which is made of poultry meat or beef. It is usually eaten with noodles and can be mixed with some French incense at will.

There are many ways to cook meat, such as roasting, stewing, frying and baking. Hot food can be served with salty marinade, and cold food can be served with mustard, wasabi, pickled mushrooms or pickled cucumbers.

Perhaps the most famous Polish classic dish is "kotlet schabowy", that is, pork chops wrapped in bread crumbs are fried in oil and served with potatoes and cabbage. In addition, the barbecue stuffed with dried plums (Pieczony schab) is also a great appetite. Other popular pork dishes include "golonka" and "kaszanka", which used to be the main food of farmers, but now they are only available in the best restaurants. "Polish pork jelly" (smalec) is also very popular. It is made of pork strips mixed with a lot of minced meat and onions, seasoned with salt, pepper and various spices, and then boiled until it melts.

The best beef dish is "zrazy zawijane", where pickled cucumbers, sausages and mushrooms are stuffed into meat rolls for stewing, and then served with chopped buckwheat. The "kaczka po krakowsku" stewed with mushrooms is also very good to eat with oats. On some special occasions, you can also taste a rare roast suckling pig stuffed with spicy buckwheat crumbs.

jiaozi in Poland is world-famous, especially pierogi, which is fried with noodles filled with minced meat, chopped sauerkraut and stuffing such as mushrooms, dried cheese or fruits. One of them is particularly popular, "pierogi ruskie", which is filled with cheese, potatoes and fried onions. Other popular vegetarian foods in jiaozi include naleniki pancakes, steamed dumplings made of potato flour, and jiaozi stuffed with fruit.

the most famous ethnic dish in Poland is called "bigos", which is made by mixing a variety of mushrooms with a variety of meat and sauerkraut. Another delicious food worth tasting is gobki-minced meat, rice, wheat, etc. wrapped in cabbage, served with potato or mushroom sauce.

The first dish of Polish food usually has herring, which is cooked in many ways, such as onions, apples and cream.

traditional desserts in Poland are dim sum and cakes. They are usually made of fermented dough, but sometimes they are Swiss rolls with dried fruits and nuts. Other desserts include Mazzuca cookies (mazurek), apple pudding (szarlotka), cheesecake (sernik) and gingerbread (piernik). Pczki is also very popular.

Polish wine culture

wodka is well-known all over the world, and the brands of "wyborowa", "zubrowka", "luksusowa" and "belvedere" are famous almost everywhere. According to historical records, beer, okowita and Polish shochu "palikotowka" (formerly known as water of life spirits) were the first products of ancient Polish specialty wines and beverages, and then vodka was produced.

Polish shochu "Palicot Tovka" is a kind of water of life spirits, which is made according to the ancient Polish formula preserved in Ya Bu lublin. The water of life based on grain is precipitated in oak barrels, and the longer it takes, the more mellow the wine will be after it is brewed. Selected auxiliary materials walnut and raisin extracts make this vodka fragrant, delicate and smooth. Polish shochu "Palicot Tovka" shochu is a wine worthy of tasting by connoisseurs.

Poland's specialty is pure vodka, and its king's crown belongs to fine vodka, which has entered foreign markets ambitiously. It is sold to 7 countries, and the countries that love it most are Italian, Mexican, French, Canadian and German, including China. Boutique vodka has won 2 awards in international competitions, three quarters of which are gold medals.

among the home-scented and vanilla vodka, the most popular one is Niucao Vodka, commonly known as Niucao Liquor, which is made of selected distilled alcohol. Experts attach great importance to its extraordinary fragrance and taste, because each bottle of wine is added with leaves of wild grass, which makes the color of wine pale yellow and makes the taste of wine more fragrant and rich. This kind of grass only grows in the forest of Biawowieski in Poland.

GorzkaZoladkowa (although it is called bitter wine, its taste is quite sweet and mellow) also has many fans. It is made of small oranges with vanilla and natural caramel.

The famous Goldwasser is very popular with people. Tourists who have been to Gdansk will bring back several bottles of this wine as gifts to their relatives and friends. This is a kind of vodka made from roots and herbs according to the 16th century recipe. In this wine, some aromatic essential oils are added and a little gold powder is sprinkled. The gold powder shines in the transparent wine, and many people who like wine collection often keep this wine in their own wine cabinets.

In cold weather, a warm glass of beer or red wine with some honey or essence is the most popular refreshing drink. Stronger wine is worth recommending to those who have just finished drinking a lot of medicinal soup, or need to warm up or seek excitement. As a dessert, I suggest you try Polish liqueur, mead or sweet cheese made of alcohol, egg yolk, vanilla and chocolate.

local cuisine

People in Silesia prefer all kinds of potato dishes. One of the most famous is the "jiaozi" made of potato flour and mashed potatoes. Another popular ingredient is white broccoli and red broccoli, which usually goes with fried bacon. For dessert makówki, raisins and nuts mixed with honey are usually placed on slices of bread stained with milk. It is best to eat it cold.

There is a dish in Greater Poland that is very similar to Silesia: kartacze, a kind of jiaozi with meat, mushrooms or broccoli mixed with mushrooms. This dish is especially appreciated by food critics.

There is a famous stewed pig's trotters in Beskidd mountain area, which is made by stewing pig's trotters and a lot of vegetables in beer. There are two kinds of soups that are very popular in this area. The local flavor of "Chu Soup" (ur) is cooked with egg white and kwanica, and the other is sauerkraut soup, which is cooked with sauerkraut and a lot of pork (including bacon).

In the kitchens of residents in Tartrat and Boha Highlands, the famous goat cheese (bundz and oscypek) is absolutely impossible to be short of, and the other one that is often eaten is roast lamb. The bacon in this place is smoked with secret bacon, which has a unique flavor. At the same time, you can also taste kwanica with potatoes made from pig nose here.

The cuisine in Galicia is deeply influenced by Austrian cooking, especially Viennese cuisine. A cold starter is a good example: frozen mustard sauce with lean pork tenderloin. At Easter, people often enjoy the traditional way of eating is to add thick white Luo Songtang with yogurt and white sausage made with bacon. The most popular dessert in this area is a cheesecake coated with vanilla cream or chocolate, which is called "Sernik Wie de ê ski".

The cuisine in Mazuli area is deeply influenced by German, Russian and Polish cuisines. Here is a kind of soup, which is made of a lot of fish and shrimp, plus mountain herbs, and boiled slowly in a big iron pot. It is absolutely delicious. When it is about to be finished, some lighted birch will often be put in, which will make it more fragrant.

The dishes in southeastern Poland come from Lwów, Ukraine, and kulebiak is typical, which is made of cabbage, rice, eggs and fish as stuffing and fermented dough as skin. It is usually served with a lot of vegetables and a Ukrainian Luo Songtang with yogurt.