Salmon

Of all the Finnish salmon dishes, the most impressive is the whole smoked salmon. Smoked salmon fillets are usually eaten after marinating the sashimi and then smoking it at low temperature in the freezer until the flavor becomes good. Now, whole salmon is smoked over high-temperature smoke until ripe. This is the traditional cooking method of Nordic salmon. The process is very natural, with no other ingredients added, emphasizing the original flavor of salmon. If the fire is controlled well, the fish will remain tender and have a rich wood-charred aroma, making it a favorite among those who love healthy eating.

Boiled cod roe

Caviar is also loved by Finns, especially cod roe in winter. Finns mix it with yogurt and chopped onion powder. Best served with pancakes and creamy cod soup. It's delicious, creamy and spicy with onions. Wonderful! It is said that in ancient times, Finnish sailors liked this food the most after going to sea. The materials are easy to obtain and the method is simple, but it can generate extremely high heat, enough to withstand the cold in the biting sea breeze.

Yoghurt cake

Reindeer meat

Christmas special food

Natural Finnish food Natural Finnish food

If you If you like fresh air, exciting culture and exciting sports, then this is your ideal space! Finland’s unique four seasons and pure natural environment will make your travel experience colorful and dizzying.

Xin is a country of thousands of lakes, with many harbors, towering forests, and dotted islands. This is a wonderful poem left by Guo Moruo, a famous Chinese historian and poet, when he visited Finland in the 1950s. Many Chinese people have the impression of Finland as a distant and unfamiliar country, but in fact it is much closer than they think: Finland and China are separated by Russia, and it only takes 8 hours to fly from Beijing or Shanghai to Helsinki with Finnair about. In addition, Finland established diplomatic relations with China as early as 1950 and was one of the first Western countries to recognize New China. China and Finland have maintained good bilateral relations since the establishment of diplomatic relations. At the same time, political, economic, cultural and other exchange activities between the two countries are also quite active.

When it comes to words related to Finland, I believe that apart from the Nokia mobile phone, people are most familiar with the Finnish national quintessence sauna. Sauna is one of the few Finnish words to enter the world language.

Harsh climate conditions, beautiful natural environment, special geographical location and historical reasons give Finns a unique national character and culture. Finns like to use the word sisu, which cannot be translated in other languages, to describe their national character. The general meaning of the word sisu may be that Finns are kind, honest, law-abiding, introverted, and not talkative, as well as their perseverance and unusual patience.

Finland has produced many accomplished artists. Especially Finland's ultra-modern design style makes many handicrafts and buildings from decades ago still appear to modern people as novel, unique and imaginative masterpieces. Most of the works of Finnish design masters are famous for their simple and simple design style, high-quality materials and exquisite workmanship.

The relatively large number of holidays is also a feature of Finnish life. According to Finns, enjoying the leisure time brought by vacation is a right that everyone should enjoy. Therefore, on holidays (including Sundays), all shops are closed, and even the frequency of buses is reduced to less than half of usual times. People have fun with family or friends during festivals and share family happiness. There are 415,000 private villas in Finland, most of which are built deep in beautiful forests, lakeside or coastline. Most Finns spend their holidays in their own cabins, because the unbroken tranquility of nature is what Finns find most difficult to let go of.

Food classification

Selection and taste

Finland’s traditional food culture has left a profound mark on people’s lives. At the same time, the unique natural environment also allows Finns to enjoy fresh, pollution-free natural food from fields, forests, lakes and the sea. Modern perceptions of food trends emphasize purity and health, and traditional Finnish cooking methods are particularly in line with this trend. Green tourism is popular all over the world. Finland not only conforms to this main essence in terms of its natural environment, but its food style is also close to nature. Travel colleagues may wish to recommend it to tourists who like to return to a pure world.

Finnish food structure is mainly based on meat, fish and potatoes, among which beef and pork are the main meats. Tomatoes, cucumbers, carrots and cabbage are the most common vegetables. Milk and cheese are the main staple foods. In addition, Finnish caviar (when eaten with yogurt and minced onions) is also a very attractive food. Mainly potatoes, with different fish or gravy, it is a common home-cooked dish. Finland is also the home of black rye. Rye, made into a variety of breads or porridges, is rich in beneficial fiber and is both delicious and nutritious.

Authentic Finnish dishes focus on sweetness; and Lapland in the north has long-lasting cold weather, so its cooking characteristics are mostly rich, rich and heavy.

New Prisoner

Finland is known as the land of a thousand lakes, with a long coastline and an abundant supply of fish. Salmon, Baltic herring, salmon, and freshwater cod are all delicious. It is truly a paradise for fish lovers. Processing methods include smoking, open flame roasting, steaming, roasting, etc. Finland's environment is very clean and rarely polluted.

You can buy fresh fish from the market or make sashimi from fish stalls in supermarkets. Graavi, known as fish sushi in Finland, is a famous snack. Wrapped in marinated sashimi and eaten with sweet potatoes and creamy coriander, it naturally has a unique flavor than Japanese sushi with rice.

Salmon (Salmon: Salmon) is the most expensive and popular fish food, commonly found in the rivers and oceans of Lapland. Smoked raw fish, stewed, grilled, simmered with bacon and onions to make omnivore, you choose; you can also make Kulibiaka fish cakes specially: the filling requires salmon, rice, eggs and chopped dill, which is a spice. Freshwater cod (burbot) is only available in winter and can be buttered or cooked omnivorously; its eggs are an absolute delicacy and can be served with toast, yogurt, raw onions or buckwheat pancakes, the traditional Russian pancake. Baltic herring is Finland's most important fish. Because it is available all year round, it is more abundant in spring and autumn. The Finns cook enough with Baltic herring to fill a cookbook. Smoking is more common, and the skin of the whitebait will be smoked to a golden color; fried or soaked salads are also good; a new approach is to add garlic and mustard for seasoning; some Finns believe that no matter how you cook it, you should eat the whole fish, This is the healthiest way.

In addition, crayfish from these waters are an indispensable seasonal delicacy for Finns in summer. A glass of local vodka paired with a sandwich with caviar is a treat for seafood lovers.

Berries and Mushrooms

As soon as August arrives, Finnish forests will start to produce lots of wild berries. There are more than ten kinds of blue berries (Mustikka), red berries (Karpalo), black currants, wild raspberries and even wild strawberries. Under local laws, everyone, including tourists, is free to harvest these natural resources. Finns are now busy turning them into cakes, biscuits or jam. Sometimes, various fairs or picking competitions are held for people to enjoy themselves in the woods. While munching on delicious berries. In autumn you can taste fresh wild mushrooms in restaurants. If you want to harvest your own mushrooms, you must also understand fungi. Some wild mushrooms are poisonous or require cooking before consumption.

Black bread

Homemade bread is very common in Finland. Bread made from rye is particularly popular. It is a basic staple food in homes and military camps. The Finns call themselves the kingdom of brown bread.

This ring-shaped bread with a hole in the middle is made from fermented rye and is very fresh and soft when it comes out of the oven. In the past, people used a stick to pass through the middle and hang it under the beam of the farmhouse for long-term storage. Black bagels with a special lactic acid fermentation flavor are known for their crispiness and are a very popular export food. Residents living on the southwest coastal islands popularly make a kind of dark brown malt bread, which tastes sweet and sour, with the aroma of wine, and the more you chew it, the better it gets. It is the famous island bread.

Pure grain bread is also a healthy food that Finns like very much. There are many varieties of bread made from whole grains such as corn and oats, and their shapes and seasonings are constantly changing, with many new varieties often appearing. Finns firmly believe that rye bread and whole grain bread are the best foods to keep healthy and smart. An ancient tradition. Rural handicrafts and locally grown cereals form the hallmark of Finnish bread culture and continue to this day.

Game

Finland’s most famous game is the reindeer, a burly polar animal that migrates in the cold mountains. In the eyes of Chinese tourists, it is a very nutritious tonic. From a healthcare perspective, reindeer meat, which contains very little fat, is indeed a beneficial option. Most of the reindeer eaten today are farmed. Braised reindeer meat (Poronkaristys) is a great way to cook it. The minced meat is first cooked until the meat is crispy and the juice is thick, then served with mashed potatoes and sweet cranberry sauce. After a hearty meal, people will feel relaxed and warm. You can also try roasting venison and sautéing it over a low heat. It has gamey flavor and a full mouthfeel.

Every year during the autumn hunting season at the end of summer, the tables of major hotels are filled with many mountain birds and game, especially wild ducks and grouse (Riekko). Authentic Nordic games are repeatedly recommended to tour groups to try something new. If visitors are lucky, they can also taste bear meat dishes that are increasingly popular in traditional restaurants. Other famous dishes are Kaalikaaryleet and Lihapullat. The so-called hunter steak is minced meat with mushroom sauce (Metsastatajanpihvi).

Soup

Chinese people like to drink soup, which is roughly the same as Finnish people. The sweet and delicious salmon soup should be the first choice for tourists before meals. The sweet and creamy white soup is unforgettable. In winter, people use the fattest freshwater cod to make soup, which is also the royal delicacy of fish soup. Fish soup is usually made from potatoes, and is eaten with the soup of the ingredients. It is a very satisfying soup feast. Pea soup is a special stomach-warming food after winter sports. In the summer when the temperature is slightly warmer, make regular Kesakeitto vegetable soup.

Fruit wine

Finland’s forests are vast. In autumn, not only do colorful foliage appear, but many wild berries are also produced. The weather in Northern Europe is not suitable for growing grapes, so Finnish farmers use different berries to make wine. There are now about twenty berry wineries across the country. Tourists are especially welcome to come and taste them, and we hope that guests will like the products there. Especially among locals, it is a mixed wine made from a variety of berries.

Strawberries, black currants, and cranberries are all raw materials for making red wine. Not a true French Burgundy, but a good 12 proof fruit wine! Local makers try to add other berries to the highly alcoholic wine.

Also famous are liqueurs made from yellow berries and arctic berries, which grow in the Arctic Circle and have a rich aroma. There is also a wild berry wine made with fresh blueberries and cranberries. The liqueur tastes sweeter, like juice, but has a lot of staying power. At Christmas, locals like to celebrate the holiday with homemade Glogi mulled wine. This liqueur is made from red wine mixed with sugar, cinnamon, cloves, raisins, and almonds and is usually heated when drinking.

Finnish Vodka

Landia is Finlandia's vodka, and its production process originated from Russian biography. Ice sake bottle designed by Tapio Wirkkala. Available in the best bars and restaurants around the world, as well as in duty-free shops at airports and cruise ships.

Vodka is distilled according to officially recognized brewing methods. Distilleries must follow this rule in order to produce colorless spirits without any characteristics, aroma or taste. The so-called colorless wine is a distilled wine with a high alcohol content without any characteristics, aroma or taste. Vodka can be mixed with other alcoholic beverages or juices or beverages to attract consumers, which increases its market demand. The classic way to drink it is to smoke the fish with caviar and vodka. Dry vodka is made from grains and is often served with juice, such as cranberry, or a tonic mix. Finland's favorite liquor is Koskis vodka (aka Koskis or Kossu), which has reigned supreme for decades. Kersken tiles are also made from cereals with a little sugar. Many gourmets consider this drink to taste far better than vodka.

The word vodka evolved from the Russian Voda. In the 12th century, honey was used for distillation. In the 18th century, vodka was distilled from potatoes and grains (corn, barley malt) into a colorless and tasteless liquor with an alcohol concentration as high as 95% (the alcohol content of vodka is generally between 40% and 55%). The Soviet Union, Finland, Poland and other countries were the first countries to produce vodka.

The types of vodka include: orthodox vodka, flavored vodka, pepper vodka and lemon vodka.

Muscat wine

Another wine, Marskin Ryyppy, is also deeply loved by Finns. It is a cocktail that combines absinthe and gin with brandy or other spirits. This wine is named after Marshal Mannerheim (also translated as Mannerin). Madhan's nickname is Masky. During World War II, Madahan led the Finnish armed forces to resist the Soviet army. According to legend, during the war, Mada Khan was so dissatisfied with the quality of the wine that he ordered his lieutenants to use something to suppress the smell of the wine. This is the story of Marskin Ryyppy (meaning Marskin wine). When drinking muskie, the glass must be filled to the brim, and no drop of alcohol is allowed in the entire process from picking up the glass to pouring the wine down your throat.

Beer

Beer is a big brand in Finland. The country has the oldest brewery in Northern Europe, and its different brands of beer have won many international awards. The five particularly popular brands are: Koff, Lapin Kulta, Karhu, Olvi, and Karjala, collectively known as the Big Five (Five Big Brands), which are classics that tourists must try.

Specialty Food

Every place in Finland has its own unique food culture and customs, and special food that attracts tourists can be found in the open-air markets in every town. Many tourists try Baltic herring when visiting the capital, Helsinki. In Tampere in the south, you can try a local sweet called black pudding. Pori Market on the west coast specializes in grilled eels in autumn; at Turku Market on the southwest coast, be sure to try the salt-cured sausages.

Because the eastern and western parts of Finland are influenced by neighboring Russia and Sweden respectively, their cuisines also have their own characteristics. In the East, there are Karjalanpiirakka, which is filled with rice or potatoes, and Kalakukko, which is filled with fish. Influenced by western Sweden, herring with potatoes (Janssonin Kiusaus) and beef fried with ham and potatoes (Pyttipannu) are common main dishes.

Karelia (Kareliaala) Karelia (Kareliaala carte) In Karelia, in eastern Finland on the border with Russia, the cuisine is mainly famous for delicious casseroles, such as Karelian stew Very famous in Finland. There is also the famous specialty Karelian pie. The thin crust of this oval pie is made from wheat. Place mashed potatoes or rice cooked in milk on top of the crust. Instead of completely covering the filling, the crust squeezes out folds around it and then bakes in the oven. When eating, it should be coated with a sauce mixed with cooked egg yolk and butter. Although Karelian pie is available in stores all over the country, it is the most authentic pie from its origin.

The fish-filled bread from the Savo region in central China is also the most famous and unique food in this region. The round, long toasted bread is sold from covered trucks at the square market in central Ku. Inside the bread is seabass or red trout and pork, slowly cooked in the oven over a slow fire.

When the toasted bread is gently opened, the small fish inside are arranged as neatly as sardines in a can. They taste soft, juicy and delicious.

In Finnish food culture, the food of northern Lapland cannot be ignored. When tourists come to Lapland by sleigh, the local Laplanders serve venison stew and mashed potatoes. On the formal dinner menu, salmon, reindeer and grouse are the best delicacies, as well as sweets made from golden berries. Other key ingredients include local fish, slender Lappish potatoes and wild seasonal berries.

As for the traditional recipes and menus for Christmas and Easter, they are also very exciting seasonal programs for people. As a result, different dishes and wines form an attractive menu that embraces every culinary delight.

Four Seasons Food

Like other countries, Finnish family recipes and restaurant menus change with the seasons, and the freshest food is always on the table throughout the year. When dining out in Finland, you will encounter dazzling choices, from affordable and high-quality popular fast food restaurants to warm and exquisite snack bars, as well as luxurious and top-notch gourmet restaurants, magnificent banquet centers, and so on. Finnish menu items are transparent in spirit and will clearly reflect seasonal characteristics, such as sweet potatoes, fresh vegetables, and salmon just harvested in summer. Low-salt cured white fish and Baltic herring, among others.

Crayfish are grandly launched on the market around July 20 every year until September; while fungi and game can only be launched after autumn. Different berries are often considered the protagonists of desserts. In the severe snow season of winter, it is best to taste the deliciousness of reindeer meat. Eating it will make people feel warm. Some fish caught from glaciers, lakes and oceans are quite special. Their meat is tender, so they are often served as side dishes in different colors and flavors.

January is the season for tasting cod eggs. Add some cream or shredded onions to the fish eggs and eat them with pancakes. The fish soup made from cod caught in winter is particularly delicious and is the best of all fish dishes. Finns often add milk or cream to fish soup.

In the cold February, people like to eat grilled and stewed hot foods, such as hot stews and delicious grilled fish, plus cabbage, sausages or pea soup. Every Thursday in February is National Pea Soup Day, a day when pea soup is served in homes, military camps, and restaurants.

Spring is here. Fresh cucumbers, tomatoes and radishes are in season. Although it is expensive, it is fresh and delicious.

Easter in April is the highlight of spring. A typical Easter food is a snack made from wheat and malt called Mammi, a dessert baked in the oven and exuding the aroma of malt. It is customary to eat various dishes made of chicken and lamb at Easter. Children crave special Easter eggs. Inside the real eggshell are chocolate, cream and nuts.

May 1 is a day to celebrate the arrival of spring. Starting from the afternoon of April 30th (Walpurgis Night), college students began to celebrate their hat day and caroused all night until the next day, the Labor Day. The traditional May Day delicacy is Tippaleipa, fried bird's nest biscuits, exquisite and unique, and Sima honey wine; you must have herring and spirits for breakfast.

April to May is the spawning season of fish, and a large number of fish swim back to the offshore sea to lay eggs. This is a great time for fishing and fishing, as well as a time for fresh bass, bream and pike.

In June, the bright summer is coming, and people are leaving the city one after another to go to lakeside villas in the countryside for vacation or weekends. Many people enjoy sunbathing outdoors, picking berries from the garden, grilling food on the grass, and taking a sauna by the lake. Afterwards, the best food in the sauna is grilled sausages and cold beer. This red grilled sausage is particularly representative of the Finnish way of life, while traditional Finnish beer brewed with high-quality barley and pure water is refreshing and delicious.

The Midsummer Festival at night is a traditional festival in June, and people in Hamey Province like to bake pancakes. The traditional food of Ostrobothnia is a soup in which cheese turns red as it cooks in the pot. At the end of June, people can eat fresh strawberries and potatoes that have just come onto the market. The best potatoes are only as big as the tip of your thumb and are extremely expensive. At more than 100 marks per kilogram, it is much more expensive than eating meat. These potatoes are boiled with dill, and the boiled potatoes are eaten with butter and pickled herrings.

In July, fresh peas and wild berries, as well as the best local cucumbers and tomatoes that mature after long periods of sunshine, begin to be available in large quantities at the market. Late July every year is the crayfish harvest season. Since July 21, regulations have allowed the catching of crayfish over 10 centimeters, and people have started holding crayfish parties. Crayfish are cooked with salt and spices and are a great delicacy. Even Finns living abroad returned to their hometowns at this time. Join friends and family for this traditional gathering. Crayfish season lasts until mid-September.

Before the wild berries ripen, there is rhubarb (rhubarb), which can be put into pies, puddings, juices, ice cream and other desserts; until the strawberries ripen, fresh strawberry vanilla ice cream once again becomes a Finnish favorite. The strawberries on the market are delicious, juicy and pure. In the early days of the market, they were very expensive. Later, wild strawberries and blueberries from the forest entered the market, and yellow fruits (cloudberries), raspberries, lingonberries, and cranberries also came on the market. Pick a bouquet of wild flowers and hold it in your arms, stroll through the farm's large kitchen, and let the sweet smell of baked blueberry pie linger around you.

It's a relaxing summer day. In the evening, have a cup of homemade yogurt called Weiyili. People should drink at least one glass a day: it can also be mixed with sugar, ginger or cinnamon. Talkkuna is a flour made from oats, barley and peas. It's delicious and nutritious mixed with Vili, but it looks a little weird.

September is the harvest season in the forest. People carry small baskets into the forest to pick mushrooms and berries. According to Finnish national regulations, everyone has the right to harvest in the forest, regardless of who owns it. In autumn, mushrooms can be picked in forests across the country. There are many ways to cook mushrooms. In addition to ordinary home-cooked dishes such as stews and salads, cream of mushroom soup is the most unique dish. Wash the fresh mushrooms, chop them finely, add chopped green onion, fry with butter, add milk, stock and fried noodles, stir and cook until delicious.

Autumn is also hunting season. Hunters with a hunting license can shoot ducks and elk. In addition, turtle doves, waterfowl, pheasants, white grouse, hares, and white-tailed deer are also your prey. At this time, you can taste grilled elk meat in restaurants and occasionally bear meat. It is recommended that you buy wild game in hotels and restaurants. A game is made of green salad and special jam or jelly. Rowanberries, cranberries, black liquid jelly are all delicious.

In October, the annual herring market held in coastal cities enlivens the dock market. Fishermen sail here from all over the world to sell pickled herring and traditional island bread. By this time, white fish and herring eggs had become gourmet favorites, and a type of red caviar produced in Finland enjoyed a high reputation around the world.

In November, due to the short days and long nights without heavy snow, it is called the dark season. Every household is looking forward to the arrival of Christmas. At the beginning of December, the Christmas atmosphere gradually becomes stronger. The hotel specializes in festive food: herring, salmon, ham, sausages, pies and Christmas sweets. Friends and colleagues invite each other to lunch before Christmas. At this time, friends and relatives also began to hold various gatherings, during which they had to taste Glogi, the traditional Christmas liqueur brewed by the family. In the days leading up to Christmas, people start making gingerbread, coffee bread, raisin cake, and lots of pimento. A typical family Christmas table includes mashed vegetables made from ham or turkey, pickled herring, salmon, cod and various root vegetables: mashed potatoes, carrots and cabbage. Finally there is rice porridge with milk. The hostess put an almond in the rice porridge pot. Whoever can eat almonds is the luckiest person.

Coffee and Drinking Culture

Finland is the country with the highest per capita coffee consumption in the world. In every home and office, there is always hot coffee in the coffee pot, and it is also indispensable at formal meetings and receptions. People who go fishing or hunting are accustomed to bringing a pot of hot coffee with them. The Finnish addiction to coffee may seem puzzling.

Finns usually choose to meet and socialize in cafes or cafés. Many people like to drink coffee with some sugar and cream and eat a braided bread called Pulla. Pulla dough is also used to bake brown buns. Bread or fruit cake, filled with fresh fruits from all seasons.

A variety of candies and snacks are placed on the festive coffee table. There is a tradition in Finland that a good hostess must prepare at least seven different types of cakes: sandwiches with meat or jam, toast with vegetables and cheese, meat pies, bagels, soft cakes, cookies and more. Layers of soft cream and jam cake. Of course, most of the cakes are baked by the hostess herself in the kitchen, or you can buy ready-made cakes in the store.

In countries such as Northern and Eastern Europe, people like to enjoy hard liquor with their dishes. The same goes for Finns, who often eat pickled fish when drinking. This type of fish usually contains very little fat, such as pickled herring or pickled salmon fillets. Fish roe and crayfish are also great dishes to drink with. Other snacks, such as sausages, mushrooms, pies, and meatballs, are all snacks with alcohol.

Finns usually sing before drinking. The traditional way of entertaining guests to drink is to put the wine bottle in the refrigerator until the wine in the bottle is cool and refreshing; the drinking glass should also be refrigerated until it is covered with a thin layer of frost. Just a few minutes before you start drinking, take the wine and glasses out of the refrigerator and pour the wine for your guests.

In Finland, drinking hard liquor was once the exclusive preserve of students and the upper class. Drinking songs are part of Finnish culture. Drinking songs are very popular among Swedish-speaking Finns. Without the accompaniment of a song, one can never seem to hold down a glass of wine.

Sometimes friends sing and sometimes they don’t; but you must drink hard liquor, because hard liquor is a way to create a happy atmosphere. Keep in mind that the alcohol content of this wine tends to be around 40%. If you want to go out by yourself after dinner, you'd better not drink too much for yourself!

Cheers in Finnish means kippis or terve or hei, etc.

The Finnish National Wine Company (Alko) has a monopoly on the retail sale of wine and spirits. In Finland, all high-alcohol beer (Olut lll, beer number 3 and above), wine and spirits can only be sold in the state-owned Alko chain store. Bars and restaurants need to obtain an appropriate liquor license if they want to sell alcoholic beverages. As for low-end beer or drinks, they are available in supermarkets and general stores.

Adults over 20 years old can buy any alcohol at Alko stores.

Young people over the age of 18 but under the age of 20 can only buy wine, beer and large drinks with an alcohol content of no more than 22%. Alcohol consumption by minors under the age of 18 is prohibited (note that it is also illegal to sell alcoholic beverages to minors or condone underage drinking).