In the eyes of most Chinese people, Brazilian food is equivalent to barbecue.

If we say besides football, what else do Brazilians with a loose nature know best?

It must be beef.

Brazilian Barbeque (Picanha) Brazil divides the parts of beef very finely. The whole body of the beef is divided into more than 20 parts, and each part has a different cutting method and name.

The more delicious ones include but are not limited to Picanha (tip of rump), Cupim (beef shoulder), File Mignon (tenderloin), Contra File (tenderloin with tendons), and Costela (ribs).

Most of the main dishes on Brazilian restaurant menus are various types of barbecue, and dinner parties usually focus on barbecue.

A few years ago, Brazilian barbecue restaurants were popular in many Chinese cities.

What attracts people to flock here is not only the sumptuous buffet style and the passionate samba dance, but more importantly, everyone wants to experience this heroic way of eating meat.

In many barbecue restaurants in Brazil, people will see waiters walking between diners, holding large pieces of barbecue on steel skewers, and then taking a look at the huge oven in the semi-open back kitchen. They must have an appetite.

Wide open.

Before I came to Brazil, I had never known that you could eat like this in a restaurant: it’s a bit like a buffet. When you go in, you get a plate and pick what you like to eat. There are many choices, including fruits, famous restaurants

There are black beans and rice, hot dishes, and desserts. There is usually a barbecue station not far from the dining table, and the waiter will serve you Brazilian barbecue according to your choice.

After selecting, the kilogram rice shows its difference from the buffet. You need to take the plate to the scale. Regardless of the type of dishes, you are charged according to the total weight, usually 50 reals (about 100 yuan) per kilogram.

Kilo rice is the most common choice for Brazilian people to eat out. Its advantage is that it is fast.

When eating in Brazil, whether you eat a small burger or a big meal, you usually have to wait for a long time, and Kilogram Rice eliminates this long and boring time.

Secondly, it is concise and clear. You can see the dishes directly without worrying about what is written on the Portuguese menu without pictures. You can also choose the matching method according to your own appetite and taste.

The third is that when you pay the bill, you can clearly know how many kilograms you have eaten... When I first started eating kilogram rice, I still couldn't understand the mystery, so I tried my best to put fruits, black beans and rice on the plate, which weighed the weight of the food.

Later, I also learned to cook more meat every time. In this way, one kilogram of rice can often last two meals.

After all, reporters usually have to eat as much as possible when interviewing in competitions like the Olympic Games.

Black Bean Rice The black bean rice (Feijoada) mentioned in many places above is known as Brazil’s “national dish” and has a history of hundreds of years.

It was first used by poor slaves to pick up pig offal discarded by farmers and stew black beans to eat. Later, it evolved into a famous Brazilian dish.

Nowadays, after the black beans are stewed, the soup becomes thicker, and it is paired with pig ears, pig tails, pork sausages, etc., which is very delicious with rice.

Seafood Chowder (Moqueca) If you have time, you can also try Seafood Chowder (Moqueca). This dish is made by putting seafood (octopus, lobster, shrimp, etc.) in a clay pot, adding coconut milk to thicken it, and mixing it with palm oil,

It is stewed with yellow onions, tomatoes, coriander and green peppers and has a very good taste.

Cassava flour (Farofa) is also very popular among Brazilians. Cassava flour can be used as an ingredient in barbecue, black bean rice, and seafood chowder.

Brazilian "Ice Cream" (Acaí) If the above-mentioned are all hard dishes, acai and guarana are my favorites in the Brazilian food world.

I had heard about acai long before I came to Brazil.

The word "Acaí" comes from the Indian dialect. When searching for the Chinese translation on Google, there is only "palm berry", but it sounds completely unsentimental. It might as well be called Acaí in literal translation.

The word "Acaí" is almost everywhere in Brazil, and people selling or eating it can be seen everywhere.

The flesh of acai is purple-red and has a magical taste, somewhere between chocolate and prunes. It can be regarded as a pure natural ice cream.

It is native to the Amazon region in northern Brazil. It is said that the indigenous people living in northern Brazil have eaten it as food throughout their lives, making their bodies extra strong.

I love eating acai with oats and no ice, it tastes amazing.

However, after eating this thing, the tongue and mouth will usually be dyed purple, as if the vampire has just finished committing a crime.

Guarana (Guaraná) is also a must-have for every meal. Here, most of the brands of various products are monopolized by large multinational companies. However, in the field of beverages, Guarana beats Coke and Sprite.

It occupies the position of Brazil’s “national drink”.

It is originally a kind of bubble vine unique to Guide America. Its color is similar to domestic herbal tea, and it also has the effect of removing internal heat.

Not only Brazilians love to drink guarana, but many foreigners who come to Brazil also fall in love with the taste after taking a sip. I am one of them.

In addition, Brazil’s many freshly squeezed juices are also very good, and many tropical fruits are not common in China.

Cachaca Cachaca - Cachaca is the favorite drink of Brazilians besides beer. It can also be regarded as Brazil's "national liquor". Good quality Cachaca is known as Brazil's "Moutai".