Vienna is not only the "heart of Europe", but also the "stomach of Europe". It brings together elites from various fields, including of course our favorite "cooks"! And take a look at Austria on the tip of your tongue, welcome to read.

1. Wiener Schnitzel (Wiener Schnitzel)

First of all, this is fried steak, not fried steak! Although in appearance, it looks quite similar to "Colonel's Chicken Nuggets" , but it’s really one heaven and one earth. Meat quality, Austria is located in the Alps and has an extremely strong livestock industry. This is a country where beef and mutton are basically the same price as chicken. In order to achieve the best taste of the schnitzel, the best beef in Austria must be selected, marinated and fried until golden and crispy.

When you take a bite, you will feel the aroma of deep-fried food and the tender texture. It is definitely a dish that is very attractive in terms of color, aroma and taste. (It looks inconspicuous, but this is Austria’s national dish...)

As mentioned in the preface, Vienna’s cuisine is a collection of cooking methods from many places in Europe. This fried steak is served. Sometimes, I will put a lemon on the plate. Whether to put it or not depends on personal taste.

To bring out all the flavor of fried steak, it is recommended to pair it with white wine. .

Tips: Wiener Schnitzel is the general name for Vienna schnitzel. Most of them are beef but some are pork or chicken. Be sure to be careful when ordering!

2. Boiled beef (Tafelspitz)

This dish is completely different from the "boiled beef" in Sichuan cuisine. To distinguish it, it has another name - stewed beef.

The preparation process of this dish is extremely complicated, and it is a "classic specialty" that must be tried once in Vienna. Use Austria's best beef to stew a few spots in the stock. At the same time, beef bones, horseradish, apples and vegetables are also added to the pot, which can be said to be the "icing on the cake".

The way to eat this dish is very particular. Generally, in a slightly higher-end restaurant, a waiter will teach you how to enjoy it better. First, let's have a bowl of delicious beef soup... By the way, the taste is completely different from the beef soup of Lanzhou Ramen in China... Put some beef and vegetables in the bowl. Then spread the beef bone marrow on the bread and eat it with the soup. Finally, put large pieces of "boiled beef" on a plate, serve with fried potatoes or mashed potatoes, and salad, and enjoy this "luxury" to your heart's content.

3. Austrian version of "Gulasch"

I have always suspected that this dish is "distantly related" to Chinese cuisine, because apart from barbecue, this is the only dish Dishes with a "hometown taste". Okay, yes, it’s beef again! If you want to eat chicken, you can go to McDonald’s! I lied to you! The burgers at McDonald’s in Austria are basically beef (as I write this, I took a look at my refrigerator and silently leaked Tears...)! Come on, praise the plump Austrian beef again! I guess Kobe beef doesn’t even dare to compare with Austrian beef. Austrian beef has now been exported to China. Fans who read today’s WeChat, if you have good cooking skills, Buy two pieces of "Austrian beef" and make it yourself!

Austria's improved "braised beef" is relatively mild and will not make you feel happy after eating it, let alone greasy. It’s about the “feeling of home.” Paired with the "exclusive specialties" of each restaurant's bread, it becomes the Austrian version of "Beef Stuffed Buns".

The difference from the domestic braised beef is that the Austrian version puts butter and a lot of onions. Almost one kilogram of onions is required for every kilogram of beef. Another difference is that in China, the soup is made from meat, and the meat is used to determine the taste of the soup, while in the Austrian version, the soup has been prepared in advance to determine the taste of the entire dish.

There is also a "soup-style" way to eat it, especially during Christmas, it is a "classic reserved dish" in the Christmas market! Hollow out the big bread, put the braised beef into the bread, and serve it on one side Tear the bread while eating...it seems to have become "stuffed beef" again...

4. Grilled Spare Ribs (Spareribs)

This dish is popular in Austria and even in the surrounding areas. The "popularity" of a country is equivalent to "mutton kebabs" in the country. This is one of the Austrian dishes that is truly the most suitable for "beer"! It is also one of the few Western dishes that you can eat directly without being stared at by others!

Now let's praise it first. Once you praise the pigs in Austria, you are afraid that they will be unbalanced if they always hear "praising the cows". High-quality Austrian pork, after marinating...the cooking method of this dish is a little "rude", that is, "grilled"! One-meter-long ribs, served with roasted potatoes, various salads, and usually 2- 3 kinds of exclusive sauces. At this time, order a glass of pure Austrian beer, which will not only relieve your tiredness but also quench your thirst! Some restaurants will sprinkle a layer of "slightly sweet" sauce on the grilled ribs, and then pair it with the tartar on the plate. Sauce... Believe me, this is an addictive feeling!

5. Roasted Pork Elbow (Schweinehaxe)

This dish is popular in Austria and even in all surrounding countries. "Welcome" is equivalent to "red waist" in China.

This is one of the Austrian dishes that is truly the most suitable for "beer"!

Friends who have been to Germany, especially those in Munich, should have tasted the "German version of grilled elbow". But the Austrian version is closer to the Czech approach.

I won’t introduce the production method in detail. You can check it online. To sum it up in simple terms, Austrian roasted elbows are more “crispy”!

If there are a lot of people, you can order a roasted ribs, and then Order a piece of grilled elbow and eat it together, and you can taste two delicacies at the same time...

6. Salzburg Fried Fish (Gebackene Fisch)

Salzburg Fort has mountains and water, and the beef and pork produced in the Alps are so good. Think about it, how can the fish produced in it be bad? Most fried fish in Austria are made with trout (Forelle). Austrian composer Schuber He once wrote a piano quintet in the name of "trout". Trout has an "indispensable" status in Austria, both as a food material and in culture...

Sitting by the lake, with mountain shadows lingering, clouds covering half of the mountain, and sparkling water, there is local Salzburg fried fish on the plate, paired with an organic salad. In order to offset the greasiness of the barbecue, it is paired with lemon and white wine, and the aroma stays between the teeth. ...