As we all know, there are many European cuisines, but what's the worst? Why does it taste bad? The answer will come out soon, and there is no need to try it. British food has the supreme reputation of "I will go to hell if I don't go to hell" in the European dark cooking world!

Haggis, a famous Scottish traditional dark dish,

Eggplant soaked in chocolate sauce is very humane. I'm afraid the creativity of English food is beyond the reach of the dark protectors in China university canteens. This is the mixture of Haggis, haggis and sheep suet oil, which is a famous traditional Scottish dark dish. Note that it is not sausage, and it tastes better in cold storage.

American pizza dark cuisine

Professor Marco Armiero and his wife, who study the environmental history of the Alps, said that many American pizzas are dark cuisine, such as Hawaiian pizza. Pork with pineapple is unreasonable. When baking cakes, it is too oily and unclear, and the cakes are generally too thick and sticky. American pizza is a dark dish, such as Hawaiian pizza.

If you are looking for dark European cuisine, you must go north.

The dividing line of climate is often the dividing line of dark cuisine, but "where you can't live without tomatoes" is usually a gourmet paradise. On the contrary, "where you can't live without potatoes" generally has a simple and rude style. Russia should discuss it separately, because Europeans think that the taste of polar bears is not understandable by ordinary people.

Beer and pork are standard from Holland to Czech Republic. Monotonous, also constitute the elements of dark cuisine.

Schwein Haxen is actually very common in Czech Republic and Austria. What most people misunderstand is that the people who consume the most beer per capita are not Germans, but Czechs. When you go to the Czech Republic, please be sure to drink this brand of beer once. In the Catholic areas of Central Europe where white beer and dark beer are popular, the Czech Republic has maintained a rare hobby of clear beer.

Professor Carmel Finley of Oregon State University, who studies the history of Pacific fisheries, said: "There are definitely few seafood in Central Europe, but the biggest problem is that food is rarely pretreated, and then it is taken out in pieces, and then the diners can handle it by themselves with sharp knives. This is a very typical nomadic eating tradition. Fried and baked, food is always overcooked. If it is made into a sausage, it is delicious, but the chewing head is gone. It is too extreme, simple and unchangeable. "