Moscow has their own specialties, with the passage of time, many parts of the country are slowly accepting their food culture, to travel to Moscow certainly want to try their food, so what are the specialties in Moscow?
Moscow caviar
The raw material of caviar comes from sturgeon in the deep sea. There are two types of caviar in Russia: red caviar and black caviar, while black caviar is an expensive delicacy unique to Russia. Caviar is high in protein and minerals and is cholesterol-free, making it a good skin care product. However, the taste of caviar is not acceptable to all, some people love it, while others find it fishy and salty, difficult to swallow. Caviar is often spread on bread or made into a salad for consumption.
Beetroot soup
Beetroot soup is Russia's "borscht", a soup that Russians drink almost every day. Beetroot soup is based on broth, adding beets (that is, beetroot), tomatoes, cabbage, carrots, potatoes, onions and other simmering, love of meat Russians also often add beef in the soup with the simmering. Sour cream is usually added to the soup, which is an important flavoring for a variety of cold dishes in Russia.
Moscow vodka
Like caviar is as popular as the high visibility of alcoholic beverages when the delicious vodka, vodka is a kind of Russian liquor, with wheat and potatoes and other products made of distilled grain alcohol, brewing methods and Chinese baijiu similar to the process, but there is an activated charcoal process, after the activated charcoal treatment, to remove the remaining grain flavor, so the vodka is similar to Chinese baijiu, but there is an activated charcoal process, after the activated charcoal treatment, to remove the residual taste, so that vodka is a good choice. After the activated charcoal treatment, the residual taste of grain is removed, so vodka is colorless and transparent, and does not have the aroma of Chinese baijiu, which is relatively pure. The degree of alcohol is generally between 40 degrees and 50 degrees. The flavor is fierce, strong and punchy, with a general excitement of fire.
Cold and sour fish
Russian national diet is very unique, generally inseparable from the cold, sour, soup, wine, tea. A variety of cold dishes raw fresh, sour and salty, very national characteristics, including caviar, gherkins, cold and sour fish to be the most famous three kinds of snacks in Russia. Cold and sour fish red and nice, sweet and sour taste, is a very popular Russian cold dishes.
Kiev-style butter chicken rolls
The rolls are made by mixing frozen butter with chicken, and as the rolls heat up, the butter slowly melts and penetrates all parts of the rolls. The dish has also been interpreted as a chicken roll coated with a very large amount of flour and breadcrumbs fried and crispy on the outside, somewhat similar to a fish filet. Authentic butter chicken rolls, however, make sure to control the amount of flour on the outer layer, and may even be considered baked.
Russian dalepa
Dalepa is another name for black bread, a staple of the Russian table that at first glance looks like a Chinese
sorghum-flour wok and is served in slices, with a slightly sour and salty texture. The yeast used in black bread contains a variety of vitamins and bio-enzymes, which are extremely nutritious and helpful for digestion.