Polish cuisine has absorbed the cooking essence of many nationalities, especially the traditions from Jews, Ukraine, Belarus and Lithuania. They have lived together in this land for centuries. In addition, Polish cuisine is also deeply influenced by Russia, Germany, Czech Republic and Austria, and even further Italy, France and the Middle East. Poles live on meat, potatoes and cream, but they don't eat too much starch like Czechs, and the food is not as spicy as Hungarian or Belgian food. Diet Preferences and Taboo Preferences of Poles: Specifically, Poles usually eat pasta. They like to eat roasted, boiled and stewed dishes, which are mild in taste.

In terms of drinks, they also like to drink coffee and black tea. When drinking black tea, most Poles prefer a slice of lemon to Chata strong. Poles eat soup first. There are three kinds of soups: barszcz, chtodnik, kapusniak and krupnik. Some barley soup is mixed with eggs and sausages (zurek). There are many kinds of main meals, the common ones are: gotabki, which contains rice and meat; Colette Shabovi; Pancakes and Nalesniki; There are also various foreign jiaozi, such as meat, potatoes, cheese or blueberries.

Dietary taboos: In terms of dietary taboos, Poles mainly don't eat pickled cucumbers and steamed vegetables. Poles like to invite people to dinner very much in interpersonal communication. Poles are very particular when entertaining guests.

1. Taboo diners are singular. They think this is a bad omen.

2. When eating whole chickens, ducks and geese, Poles usually pay attention to divide them up by the youngest hostess present, and then give them to each guest's plate one by one.

Whether the food is to one's own taste or not, guests should try to eat as much as possible and thank the host for his hospitality.

It is impolite for Poles to talk with food in their mouths.

Different styles of local dishes

Silesia: Silesians like all kinds of potato dishes. One of the most famous is the jiaozi made of potato flour and mashed potatoes. l？ Another popular ingredient is white broccoli and red broccoli, usually accompanied by fried bacon. Dessert mak? Wki, usually put poppy seeds, raisins and nuts mixed with honey on bread slices stained with milk. It is best to eat it cold.

Great Poland: There is a dish similar to Silesia: kartacze, a kind of jiaozi with meat, mushrooms or broccoli mixed with mushroom stuffing. This dish is especially popular with food critics.

Beskid mountains: There is a famous kind of stewed pig's trotters around here. They are stewed in beer with a lot of vegetables. There are two kinds of soups that are very popular in this area. Chu Soup with local flavor (? Ur), is made of egg white and Funiu flower (kwa? Nika, the other is sauerkraut soup, which is made of sauerkraut and a lot of pork (including bacon).

Tallat and Hubble Heights: In the kitchens of residents in Tallat and Hubble Heights, the famous goat cheese (bundz and oscypek) is absolutely indispensable. Another kind they often eat is roast mutton. The bacon in this place is smoked with secret bacon and has a unique flavor. At the same time, you can also taste kwa made of pig nose here? Potato nika.

Galicia region: The cuisine in this region is deeply influenced by Austrian cooking, especially Viennese cuisine. Cold cuts are a good example: frozen mustard sauce with lean meat. At Easter, people usually enjoy the traditional way of eating thick white Luo Songtang with yogurt and white sausage made of bacon. The most popular dessert in this area is cheesecake coated with vanilla cream or chocolate. This kind of cake is called Sernik Wie de ê ski.

Mazuri region: Influenced by German, Russian and Polish cuisines, Mazuri region has a unique diet style. Here is a kind of soup, which is cooked slowly in a large iron pot with a lot of fish and shrimp and delicacies. Absolutely delicious. At the end of the project, some lighted birch trees are often put, which will make it more fragrant.

Southeast Poland: The dishes in southeast Poland come from Rumberg, Ukraine (Lw? W), kulebiak is typical, with Chinese cabbage, rice, eggs and fish as stuffing and fermented dough as skin. It is usually served with many vegetables and Ukrainian Luo Songtang yogurt.

Spirits Vodka Polish Vodka enjoys a high reputation all over the world, and brands such as wyborowa, zubrowka, luksusowa and Bel Widdel Vodka are famous almost all over the world. According to historical records, the production of ancient Polish specialty wines and beverages was beer, Okovita and Polish shochu palikotowka (formerly known as water of life spirits) before vodka. Poland's specialty is pure vodka, and its crown belongs to fine vodka. Among the vodka containing essence and vanilla extract, the most popular one is Oxgrass Vodka, commonly known as Oxgrass Wine, which is carefully distilled from alcohol. Experts attach great importance to its special fragrance and taste, because every bottle of wine is added with the leaves of weeds, which makes the wine pale yellow and makes the wine more mellow and rich. This kind of grass only grows in the forest in Visky, Biavo, Poland. GorzkaZoladkowa (although bitter, but 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. Visitors who have been to Gdansk will bring back a few bottles of this wine as gifts for relatives and friends. This is a kind of vodka made from roots and herbs according to the formula of16th century. This wine is added with some aromatic essential oil and sprinkled with a little gold powder. Gold powder shines in transparent wine cabinets, and many people who like to collect wine often put this wine in their own wine cabinets. In cold weather, a cup of warm beer or red wine with honey or essence is the most popular refreshing drink. Stronger wine is worth recommending to people who have just finished drinking a lot of medicinal soup, or who need to warm up or seek excitement. For dessert, I suggest you try Polish liqueur, mead or sweet cheese made of alcohol, egg yolk, vanilla and chocolate.

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