Bulgaria is an empire of poetry. There are many famous people. Just like the poems of the famous writer Vazov, sitting on the beams of the neighbor's garden and the fragrance drifting from there, Bulgaria initially gave people the impression that it was a country of flowers. It was sold on the street.

The flowers are like the ones closing at night in Kunming (sold in bundles).

What do you know only after going to Bulgaria?

The special feature of Bulgarian cuisine lies in the perfect balance between meat, kefir, cheese and fruits, which complement the Bulgarian climate.

There are some dishes that are specially prepared for specific Bulgarian holidays, such as Christmas, Easter events, St. George's Day and St. Nicholas' Day.

Thyme plays an important role in Bulgarian cuisine.

Many traditional dishes are flavored with thyme, such as basil, thyme, oregano and spearmint.

Bulgarian Kefir In the 20th century, the famous Russian immunologist Ilya Mechinikov discovered during his analysis that Bulgaria ranked first in the world in the proportion of long-lived elderly people, about 4 per 1,000 people.

After eliminating other factors, Mechinikov felt that the reason for the longevity of Bulgarians is likely to be due to the long-term and large consumption of kefir.

Metchnikoff believes that aging, especially aging too quickly, is actually a "disease."

According to its research, proteins in the human intestine will dissolve to form harmful amines, which will be absorbed, causing changes in the structure of the aortic wall, and ultimately causing "aging changes."

Moderate amounts of Lactobacilli are often a powerful way to reduce the harmful effects of this microbial strain.

Metchnikoff is also known as the "originator of lactic acid bacteria drinks" because of his exploration of the significance of lactic acid bacteria drinks.

Bulgarian Tripe Soup: Tripe soup is a Romanian specialty. It is made with fresh beef and mutton, onions, carrots, etc., and is added with fresh cream, bran, vinegar and garlic sauce.

This traditional food has a very strong smell. For some customers, the important part of the dish is not the tripe, but the soup itself.

In addition to meat (tripe, beef, mutton, and even pig's trotters), some vegetables such as carrots, peppers, onions, and lettuce are also placed in the pot for seasoning.

Finally, serve with garlic cloves and sour cream, and a few slices of baked cake.

Bulgarian Cabbage Rolls Cabbage rolls are an indispensable dish for Romanians during festivals, and their influence is no less important than the Chinese dumplings.

This dish originally originated from Turkey, and later became popular in the Balkans, but the practices in various countries around the world are slightly different.

Romanians think their cabbage rolls are the best. They use vinegar-pickled cabbage leaves to wrap raw pork, beef and mutton, onions, and rice to make a filling.

Boil the sauce.

Or put a few pieces of smoked bacon in a pottery and cook it slowly in an electric oven until it becomes fragrant.

The traditional way to eat it is cabbage rolls with polenta.

Bulgarian smoked bacon Romanian bacon is called slnin, which is very different from the bacon we know.

It is a must-have ingredient for Romanian families in winter. It is fat pork marinated with garlic, pepper, chili powder and other spices and then smoked and grilled.

Bulgarian sausage is a Bulgarian appetizer or snack. I can recommend the sausage without hesitation. It mainly consists of small to large beef and pork.

Sausage is one of the most suitable ingredients for picnics. It is a very good choice to be paired with fruits, vegetables, cream cheese, or as a side dish with wine.

The lean meat in the sausage is clearly visible, and after being pickled and dried with various spices and herbs, a thin slice will make you want to stop eating.

It is worth noting that the methods of making sausages are different across Bulgaria, which also gives customers different feelings.