fortunately, after I arrived in Prague, I found that there is a big difference between "potato country" and "potato country". There is an timeless joke about Britain that this country that has conquered countless regions of the world has never learned any cooking skills from the conquered. If this is true, Bohemia, on the other hand, is particularly good at learning from its neighbors. For example, fried pork chops were learned from Vienna, pickled vegetables were introduced from Germany, and beef soup served in almost every Czech restaurant was originally a traditional Hungarian diet.

Roasting pork elbow

In addition to absorbing the food from neighboring countries, Bohemians who give the impression of being free and unrestrained are definitely not "rough" in front of the stove. For example, when I was in Prague, it was Easter Eve, and there were many food stalls selling a common baked potato string in the festival market in the old city. Although potatoes are also salted, the potato skewers sold here are "coir potatoes" cut by a hob. For another example, as soon as I got out of the subway, I saw a row of bread rolls baking on a charcoal fire on the roadside. It is a traditional Slovak snack, which wraps a finger-wide gluten around a thick wooden stick into a palm-sized bagel. The crackling charcoal fire is inherently appetizing, and a layer of powdered sugar and nuts should be rolled on the outside of the hot rolls before eating. Recently, the European continent has just cooled down sharply, and it is satisfying to hold this hot My Sweetie noodle roll in the cold.

Of course, the most typical dinner in the Czech Republic is probably "roast pork elbow", and many restaurants in the city center serve it all day. Compared with other main dishes, the price is lower than the average, so it should belong to the category of "daily routine", which is more authentic, so I did not hesitate to choose one. Ten minutes later, when the waiter brought out a plate of "monster" from the back kitchen, swaying across the dining tables in the hall and finally putting the plate in front of me, I and other customers were stunned, and the surprise instantly turned into laughter. I didn't expect the "pig elbow" sold in Czech restaurants to be so large, which was really a challenge for my little girl!

However, this is a very delicious challenge. The pork elbows are properly roasted and layered: the pigskin is crispy, the fat below is greasy, and the pork inside is crisp and tender. It took me a lot of effort to kill a quarter, and there was still a little gap in my stomach, which I was going to leave for dessert.

You can't go to Prague without eating apple rolls: the thin dough is baked with fried apples, cinnamon and raisins, and then dipped in fluffy whipped cream, which is sweet but not greasy. However, Czech food not only blends the essence of European continental cuisine, but also incorporates Asian elements. Especially in recent decades, more and more Vietnamese immigrants have immigrated to the Czech Republic. Therefore, Prague is still a good place to eat Vietnamese rice noodles!