Studying in Spain, how much do you know about Spanish specialties? Come with me to see a few specialties of Spain!

The tradition of eating ?Tapas? starts with a glass of Spanish wine at the end of the day. The first and most primitive tapas: tapas or appetizers? People would eat something before having a glass of wine: Spanish ham, cheese or a slice of bread with fresh olive oil and garlic. As tapas has evolved, it has become more and more elaborate and has become a tapas culture. Spain is a country with a very high level of tourism, and people recognize Spanish cuisine almost from the beginning of 鈥?apas鈥? From hot shrimp with garlic olive oil, Spanish ham to salami omelette, everything has been loved by diners all over the world, and has become a classic art of tapas.

Spain is the home of bullfighting, beef, and thus the Spanish roast beef is also famous throughout the world, from the colonial period in the 15th century to the Americas, characterized by one is tender, the second is fresh, the north of the Basque style roast beef is even more delicious. The Basque Country is a famous gastronomic region in Spain, where there is an ancient custom of country men's gastronomic clubs, regular gastronomic gatherings, cooking traditional Basque food.

Freeze Soup

Spain is all about beaches and sunshine, and the beautiful Mediterranean climate brings a warm and welcoming attitude to life. The motto of every Spaniard is "live and enjoy life".

From the sunny beaches back to their own gardens, the best drink is a kind of fresh tomatoes, garlic bread, cucumber made of orange-colored frozen soup, its name is called ?Gazpacho?, every person who has been to Spain will be this refreshing frozen soup will be y fascinated.

Olive Oil

One of the most important aspects of Spanish cuisine is the Spanish olive oil. The Mediterranean climate is ideal for the growth of olive trees, making Spain the world's largest producer of olive oil, which accounts for half of the world's total production. The oil extracted from Spanish olives has the charming aroma of fresh olives and is rich in unsaturated fatty acids, vitamin E and natural antioxidants. Whether it's for salads or snacks, the Spanish use olive oil.

At the NunezDePrado oil mill in Cordoba, you can see that the whole process, from manual irrigation to manual harvesting to pressing, is extremely? The process is extremely green. Green? The first pressing and separation of the selected olives produces a shiny yellowish-brown liquid that is in fact the authentic "juice" of the olives. Juice? It has a fresh, greenish aroma and a natural allure. This oil is said to provide the richest nutrients to the skin, maintaining the baby-like clarity that the Spaniards imaginatively called "virgin oil". Virgin Oil? ExtraVirgin is also the highest quality of olive oil.

No matter how much you know about Spanish cuisine, you must have heard of paella, right? This kind of fresh shrimp, squid, chicken, Spanish sausage, with onions, garlic, tomato sauce, saffron and other simmered? A chowder? The dish has a fresh flavor and is one of the best in Western cuisine. The idea of paella and the naturalness of the? The idea of paella is more similar to that of The idea of paella seems to be more similar. An ordinary pan, yellow rice particles clear, interspersed with large chunks of vegetables, meat through the juice thick flavor, but also prawns, mussels, scallops clustered on the surface, full of simplicity and primitive. Paella has been described as the "Baroque" of cuisines. Baroque? , it is believed to be due to the mysterious effects of saffron. It's like a perfume, so light it doesn't seem to exist, but it definitely makes an impression. In Spain, you'll also often see black paella. Actually, it's because of the cuttlefish juice. When you close your eyes and taste it slowly, you will really feel the damp and warm wind and waves on the rocky beaches of the Mediterranean coast.

The whole hoof and bone of the raw ham is a specialty of Spanish cuisine? It looks like Jinhua ham from Zhejiang Province in China, so maybe people are going to aspire to the same thing for the flavor!

Spain's raw ham is almost exclusively seasoned with coarse salt, naturally air-dried, rare smoked ham, very simple and natural. After curing the pork leg, it will take one to two years of air-drying before going on the market. People like to eat raw ham, natural grade, there are many rules. The so-called "ham jamon Jamon" refers to the hind leg, and the finest Jamon Iberico is undisputedly the best ham in the world, rich and fatty, melting in your mouth. It is rich, fatty and melts in your mouth.

Cheese and wine, as well as bread, all three in the production process, including the fermentation process, so the Spanish believe that these three foods are closely related. In Europe, in Italy, France and Germany, you can hear the locals proudly proclaim ? We have the best cheese in the world. And so it is with the Spanish. Spain's cheeses come in many varieties (cow's milk, goat's milk, sheep's milk, and molded blue cheese) and are found in the country's appellations, as are wines and olive oils. In Barcelona, there is a store called Tutusaus, which not only offers a wide range of Spanish cheeses, but also cheeses imported from all over Europe. In fact, for most Chinese, of all the Spanish food, perhaps only the cheese has to be tasted to know whether to love or not.

Spain's red wine is very good, inexpensive and beautiful; a bottle of red wine equivalent to 100 yuan, at least 800 yuan in Beijing, this is a Beijing do catering a little famous industry people said.

In Spain, whether eating a meal or eating other snacks, Spanish wine is an indispensable drink. And, when you order a glass of wine in a Spanish bar, the waiter will naturally give you a small plate of tapas, usually ham.

In Spain, as long as you drink beer, whether in a bar or a restaurant or in a big hotel, the glass is always chilled, and the flavor is of course excellent.

The Spaniards show us another side to their exuberant flamenco and fierce bullfighting.

The Basque diet is based on traditional home cooking, with marmitako (cooked with potatoes and fox bonito) and txangurro (made with clam meat and spiny crab) being the most distinctive regional dishes. Galician specialties include pote (a thick soup made of ham and kidney beans, to which some cooks add young turnip leaves), caldeiradas (similar to a thick fish stew, but the soup is served separately from the fish), and pulpo a la gallega (Galician octopus).

Cuisines invented based on Don Quixote's stories are particularly popular. For example, salpicn (cold meats) and roasts (lamb and baby goat) are delicious dishes with a mountain flavor. Madrid braised meat (cocido adrile o), the main ingredients of which consist of chickpeas, pork, blood sausage, ham heart, potatoes and vegetables, cod and tripe (callos) are also distinctive.

The various Andalusian cold soups (gazpachos, made of diced tomatoes, cucumbers, peppers and olive oil, vinegar and garlic, often with a small amount of toasted bread croutons) and other soups, frituras and stews are representative of the cuisine of the South, which has a long and strong cultural tradition.

Catalan cuisine, for its part, is known for its flavor and refinement. The coastal diet is dominated by a rich variety of fresh fish, while inland specialties are dominated by thick broths (escudilla, often served with carn de olla stew) and roasts (carne asado). Valencian cuisine combines a wide variety of Mediterranean-style dishes (fish, seafood, greens and fruits) with mountain cooking (broths, stews, and shish-kebabs and pan shish-kebabs paella with and without broths, with rice as the main ingredient).

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