Swiss food culture

Every country and every nation has its own unique food tradition and culture. The British pay great attention to table manners, the French pay attention to how to cook, while the Swiss pay more attention to the layout of the table. How to place every appliance on the dining table is very particular, and the right scene with the right dining table layout is the best choice.

Maybe you already know something about Swiss food, but you may not know anything about the Swiss's exquisite dining table. Swiss people not only like delicious food, but also like to decorate the dining table beautifully. Then configure the right food in the right situation. You may know the Swiss national dish fondue with cheese, which Swiss only eat in winter. Just like this, every delicious food in Switzerland needs to be matched with the right environment.

Swiss food culture

Zopf is a kind of Swiss bread. A hearty dinner or lunch is bound to be filled with all kinds of bread, but Zopf will only be eaten on Sunday breakfast.

Wurstalat is a kind of salad, which is delicious only when it is hot in summer. It must be eaten with bread and iced tea or beer.

Pastetli is a kind of meat pie, which is only suitable for a romantic table for two. But it can be paired with mushrooms, meat, cream or eaten with rice and beans, so it has a different flavor. Fondue is the most popular cheese in Switzerland. You can make it into cheese and eat it with bread, or you can mix it with cheese. But this is a delicious food that will only appear on the table in the cold winter.

Little macaroon is an innovative work of Confiserie Sprüngli, an old Swiss chocolate shop. Use the same materials as macaroon, such as meringue, almond and sugar, to make the crust, with various flavors of cream in the middle, which is generally less than that of French macaroon. However, it is not as sweet and greasy as French, and the nutty fragrance of almonds and light cream complement each other.

air-dried beef is a dish in which chunks of beef that have been air-dried for 1 to 2 years are cut into thin slices. As a representative starter, it is a good wine appetizer. In addition, air-dried beef is a traditional food in Valais and Graubendan.

Swiss wine When it comes to wine, you may think of France first. However, Switzerland, especially the French-speaking areas of Switzerland, is in the same strain as the French wine culture, extending eastward from Geneva along the northern shore of Lake Raymond to the hinterland of the Alps, and grape plantations can be seen everywhere. It is not easy to hear, see and talk in the international wine world.

Wozhou Sausages Lake Geneva is rich in many famous and beloved sausages. The most famous sausage is Wozhou sausage, followed by sausage made of cabbage. At the same time, boutefas, which weighs 2 kilograms, is also an immortal work of local sausage making technology. Another important reason is that it has been rarely exported.