Polish cuisine draws on the culinary essence of many ethnic groups, especially Jewish, Ukrainian, Belarusian and Lithuanian traditions. For centuries, they lived on this land together. In addition, Polish cuisine is also greatly influenced by Russia, Germany, the Czech Republic, and Austria, and even further afield, Italy, France, and the Middle East. Poles eat meat, potatoes and butter as their staple food. They don't eat as much starchy food as the Czechs, and their cuisine isn't as spicy as Hungarian or Belgian food. Polish food preferences and taboo food preferences: Specifically, Polish people mainly eat pasta. They like to eat grilled, boiled and stewed dishes, which have a lighter taste.

In terms of drinks, they also like to drink coffee and black tea. When drinking black tea, most Polish people like to add a slice of lemon, and they don't like the tea to be too strong. Polish people drink soup first when they eat. The types of soup include beet soup (barszcz), egg drop cold soup (chtodnik), cabbage soup (kapusniak), barley soup (krupnik). Some barley soup also adds eggs and sausage (zurek). ). There are many types of main meals. Common ones include: cabbage rolls (gotabki), filled with rice and meat; fried pork chops (kotletschabowy); pizza and soft cheese (Nalesniki); and various types of pierogi (dumplings). There are meat, potatoes, cheese or blueberries, etc.

Dietary taboos: In terms of dietary taboos, Poles mainly do not eat pickled cucumbers and steamed dishes. Polish people like to treat guests to dinner when interacting with others. When entertaining guests, Polish people are very particular.

1. It is taboo to have an odd number of diners. They thought this was a bad omen.

2. When eating a whole chicken, duck, or goose, the Poles usually make sure that the youngest hostess present cuts it into pieces, and then distributes it to each guest one by one. on the food plate.

3. Regardless of whether the food is to their own taste, the guests should strive to eat more and express their gratitude to the host for their hospitality.

4. Speaking with food in your mouth is considered rude to Polish people.

Different styles of regional cuisine

Silesia: People in Silesia prefer a variety of potato dishes. The most famous of these are black dumplings (pyzy?l?skie) made from potato flour and mashed potatoes. Another popular ingredient is white and red cabbage, the latter often paired with fried bacon. Dessert mak?wki, usually poppy seeds, raisins, nuts, etc. mixed with honey are placed on bread slices dipped in milk. Best eaten cold.

Wielkopolska: There is a dish very similar to Silesia: kartacze, a dumpling filled with meat, mushrooms or broccoli mixed with mushrooms. This dish was especially praised by food critics.

Beskid Mountains: There is a famous stewed pig's trotters in this area, which is stewed in beer with pig's trotters and a large number of vegetables. There are two soups that are very popular in this region, the local Chu soup (?ur), which is cooked with egg whites and barberry (kwa?nica,), and the sauerkraut soup, which is made with sauerkraut and lots of pork. (including bacon).

Tatras and Poha Highlands: In the kitchens of residents of the Tatras and Poha Highlands, the famous sheep cheese (bundz and oscypek) is absolutely impossible to miss. Another common dish is roast lamb. . The bacon at this place is smoked with a secret cured meat and has a unique flavor. At the same time, you can also taste kwa?nica made with pig snout and served with potatoes.

Galicia: The cuisine of this region is heavily influenced by Austrian cooking, especially Viennese cuisine. A good example of this is a cold appetizer: lean pork tendon in frozen mustard sauce. White borscht thickened with yogurt and served with white sausage made from bacon is traditionally enjoyed at Easter. The most popular dessert in this region is cheesecake covered with vanilla cream or chocolate, called sernikwiedeński.

Masurian region: Deeply influenced by German, Russian and Polish cuisine, the Masurian region has a unique food style. There is a kind of soup here that uses a lot of fish and shrimp, plus mountain herbs, and is simmered slowly in a large cast iron pot. It is absolutely delicious. When it is almost finished, some lit birch wood is often added to make it more fragrant.

Southeastern Poland: The dishes in southeastern Poland originate from Lemberg (Lw?w) in Ukraine. The typical one is kulebiak, which is filled with cabbage, rice, eggs and fish, and is made with fermented dough. Skin. It is usually served with a Ukrainian-style borscht soup thickened with yogurt and plenty of vegetables.

Polish vodka (wodka) enjoys a high reputation around the world. The brands of premium vodka (wyborowa), cowgrass vodka (zubrowka), premium vodka (luksusowa) and Belvedere vodka (belvedere) are almost everywhere in the world. It's loud everywhere. According to historical records, the production of ancient Polish specialty alcoholic beverages was beer, mead (okowita), Polish shochu palikotowka (formerly known as water of life), and then vodka.

Poland's specialty is pure vodka, and its crown jewel is none other than fine vodka. Among vodkas containing flavor and vanilla extract, the most popular is cowgrass vodka, commonly known as cowgrass wine, which is made from selected distilled alcohol. Experts value its extraordinary aroma and taste because bison grass leaves are added to each bottle of wine. The bison grass makes the color of the wine pale yellow and makes the wine more fragrant and rich in taste. This grass grows only in the Bialowieski Forest in Poland. Appetizing bitter vodka (Gorzka Zoladkowa) (although its name is bitter, its taste is quite sweet) also has many fans. It's made from small oranges with vanilla and natural caramel.

The famous Gdansk gold leaf wine (Goldwasser) is very popular among people. Tourists who have visited Gdansk will bring back several bottles of this wine as gifts to their relatives and friends. This is a vodka made from roots and vanilla according to a 16th-century recipe. Some aromatic essential oils are added to this wine, and a little gold powder is sprinkled on it. The gold powder sparkles in the transparent wine liquid. Many wine lovers often store this wine in their own wine cabinets. In cold weather, a glass of warm beer or red wine with some honey or essence is the most popular refreshing drink. Stronger wine is recommended for those who have just drank a large amount of medicinal soup, need to warm up, or are looking for stimulation. For dessert, try Polish liqueur, mead or sweet cheese made with alcohol, egg yolks, vanilla and chocolate.

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