Argentina is the world's largest producer and consumer of wine.
The area of ??wine fields accounts for approximately 3% of the world's total, equivalent to one-third of the total area of ??grape fields in the Southern Hemisphere.
Wine production ranks between fourth and fifth in the world.
More than four hundred years of wine history make it difficult for us to classify Argentina as an emerging wine producer.
Argentina has an average of 300 sunny days every year, with low rainfall and low humidity, which prevents the disease from growing. The use of chemical agents is also greatly reduced, allowing the grapes to fully mature.
Argentina is also one of the world's important producers of Concentrated Must/Mout Concentre.
This concentrated grape juice is transparent and colorless and can be used to increase the alcohol concentration of wine.
Influenced by European immigrants, most popular European varieties are not difficult to find in Argentina.
The locals eat meat as their staple food, but there are also various vegetable restaurants that provide mainly Western-style meals.
There are also many McDonald's, pizza, and fried chicken restaurants.
We particularly recommend the self-service barbecue restaurant, where the meat is grilled, the vegetables are self-service, and the drinks are single-priced.
Generally, 8-10 pesos per person is enough.
In Iguazu, you can eat Brazilian barbecue, which has a different flavor.
Those with a sweet tooth should try its chocolate and ice cream. For the same money, you will get something twice as big as in North America and Europe.
Chilean cuisine combines a variety of herbs and spices, mainly fish, shells and meat, and adds a variety of fruits and vegetables. It combines the characteristics of Spanish cuisine with the traditional national characteristics of various regions of Chile.
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The cuisine of northern Chile reflects the strong Aymara culture, while the cuisine of central and southern Chile reflects Mapuche culture, and the famous Easter Island cuisine reflects Polynesian culture.
As Tomás Olivera Leiva, a famous chef in Santiago, Chile, said: "Chilean cuisine reflects the country's continuous pursuit of national essence and traditional identity in the process of cultural changes." Santiago, the capital of Chile, is the fourth largest city in South America.
Known for its salmon, grapes and red wine, Santiago, Chile also has a treasure, that is the famous chef Tomás Olivera Leiva. Tasting the traditional Chilean delicacies prepared by him has become a must-have for many tourists.
The color of fresh salmon is so bright. Paired with cheese, egg whites, mayonnaise, ice cream and exclusive special sauce, it becomes Chilean Salmon Cheese Pancake. It looks like a special sandwich, and topped with fresh salmon roe, every bite is delicious.
One bite of the fresh, sweet and glutinous taste makes people fully appreciate the fresh breath of the sea, and the distinct taste levels are rich and beautiful.
Salmon, shrimp, mandarin fish, clams, and mussels are paired with sweet corn, and seasonings such as olive leaves, lemon curd, olive oil, mustard, and black pepper are added to create an amazing Chilean seafood salad!
The portion is enough for two or three people, and it also gives people a taste of the warm and generous style of South America.
The seafood casserole featuring shrimp tails, mussels, crayfish and crab has completely subverted the traditional Shanghainese casserole concept. White bread crumbs, milk, cheese, butter and other elements have become a delicious experience that constantly appears on the tip of the tongue.
Unforgettable... Peruvian cuisine can be roughly divided into two major categories: the coastal area represented by Lima is mainly spicy, and the main ingredients are fish, seafood, chicken and potatoes, and the cooking methods are mostly cold, steamed and barbecued;
The mountain cuisine represented by Sko is mainly sweet, with beef, mutton and potatoes as the main ingredients, and is mainly stewed, stewed and fried.
Many Peruvians also enjoy French and Spanish food.
Peruvians are particularly fond of chili peppers and spices in general.
Pisco Wine and Pisco Cocktail Pisco is a wine influenced by the wonders of the Peruvian wilderness and the combination of Indians and Spanish.
This wine is stored in a large conical clay container that is not deep.
Pisco is exclusively used in the production of these containers.
Pisco is produced using a distillation method, a traditional technique that dates back to the mid-16th century, shortly after grape cultivation was introduced.
We use pisco wine to make sour cocktails, which are well-known around the world.
When preparing, add egg whites, sugar, lemon juice, syrup, bitters, crushed ice and cinnamon powder.
Sebiche fillet "Sebiche" comes from the ancient Moche language. This dish was invented out of the need to preserve fish and meat by soaking them in marinade.
Ancient Peruvians didn't know lemons, but they did know some other sour fruits, such as "CHURUBA", "CAMU-CAMU", and Western lotus.
The juices of these fruits can provide sufficient freshness preservation function.
Later, red onions, peppers, curry and lettuce were added to the dish, and it was not until the arrival of Andean immigrants that it took its final form with boiled sweet potatoes and corn on the cob.
Supplement: Brazilian food has a strong taste, and Bahia’s food is famous for its spicy food.
Most Brazilians love to eat red pepper (Pimenta). If you add too much, it may be unbearably spicy. If you add the right amount, it may be very spicy.
However, most of the chili sauce is prepared separately, so guests can use it as they like.
Most restaurants serve specially prepared chili sauces, and sometimes the secret recipes are carefully known.
Brazil's signature dish is feijoada, which is made by simmering black beans and various smoked dried meats over low heat.
When this dish was originally made, all the ingredients that were unnecessary in the kitchen were cut because they were for slaves.
Nowadays, pig tails, pig ears, pig feet, etc. have become ingredients for slow cooking.