New Zealanders are very keen on their food. What is the food culture in New Zealand?

New Zealand's black-edged abalone, also called Pāua, is a treasure in Chongqing. When people eat it, they usually chop it up to make diced abalone or fry it all. Some people eat it raw as sashimi. Black-edged abalone is especially smooth and delicious because it grows in waters protected by law. When used as sashimi, it is easier to highlight its fresh fragrance without preservatives, so it is the first choice to eat.

Abalone requires a higher living environment: the sea surface should be cold, the salt content should be high, the water flow should be fast, the water body should be clear, and it also needs a downwind and downwind reef area. It is precisely because of this superior landform that New Zealand has made fresh and tender abalone with black border. In addition to black-edged abalone, there are some yellow abalone in the South Island of New Zealand. In addition, abalone shells can also be made into various decorations.

In Canterbury Museum, there is a small room decorated with abalone shells and various decorations, although Fred &; Myrtle has passed away, but they left a unique "exquisite world". Salmon

New Zealand's seafood products don't necessarily come from the sea. Unexpectedly, MountCook, the highest peak in New Zealand, has made delicious salmon in New Zealand. Mount Cook is a famous ski resort with beautiful scenery. LakeTekapo, which is formed by melting the clear glacier dew in Mount Cook, is the best place for many people to fish salmon.

Located like a sandwich between Mount Cook and Lake Tikapo is the famous salmon farm in New Zealand. Salmon is especially precious because it contains a lot of unsaturated fat, but the fish here grow and develop in the world's highest salmon farm, and are gradually washed by glacier water flowing through the Grand Canal, so they have been jumping up and down, very healthy and have very high nutrients.

There are many ways to eat salmon, and the most common way is to make salmon sashimi. Sashimi is shiny with fresh luster, smeared with freshly squeezed tree tomatoes, dipped in a small amount of soy sauce, and immediately sent to the mouth, fresh, sweet and tender, and melted in the mouth, and its fullness level is not lost to the position of fish maw. In addition, fresh smoked salmon can also be made into salad, with coriander, parsley, and a little pepper and watercress, which is especially delicious.

People in New Zealand are also very accommodating when eating lobster. They pay special attention to the appearance of the ingredients, so the general delicacies are decorated with various decorations to improve their visibility. In addition, New Zealand's meat and dairy products are of high quality, and they are very famous in the world today. Here you can eat authentic beef and mutton, which are not available in the local diet.

here is also a special dish for everyone: it is made by mixing mutton, beef and venison, then adding raw licorice, rosemary grass and red wine, and cooking for a few hours, and it is a delicious dish. You must experience that feeling for yourself.

In a word, New Zealand's diet structure is diverse, and its unique climate and rich biological species have contributed to its unique food culture and habits. Whether enjoying the scenery or tasting delicious food, you can feel it in New Zealand. I firmly believe that if you come to New Zealand and don't taste the local specialties, there will be shortcomings, especially for those who like to taste local snacks, New Zealand's food mix must not be missed.