Britain is not a food desert. In the British market, you can see the same varieties of ingredients as those in European markets. This is because Britain was once ruled by the Roman Empire and was deeply influenced by Roman culture. , so the British cuisine can be said to be of the same origin as most other Western cuisines; at the same time, because it is isolated overseas, it has not experienced much change, so the cultural inheritance is better. Therefore, rather than saying that British food is "bad" or "mediocre", it is better to say that it is "classical" and "traditional." Referring to medieval cooking documents, you will find that many of the ingredients and techniques of that time are still in today's British cuisine. It shows that many dishes are still available.

The British may add some appropriate seasonings to their fish, but when it comes to crustacean food, they completely adhere to the original taste. Shellfish such as oysters and cockles are presented whole, while shrimps, crabs, lobsters, mussels, razor clams, etc. are only blanched in water until cooked and then taken out for consumption, with no condiments except lemon juice. It is worth mentioning the following two delicacies: oysters are suitable both raw and cooked, but cooked top-quality oysters will only be considered a waste; mussels are now mainstream with French-style parsley pesto, white wine juice, saffron and other flavors, but The traditional British method is the most authentic steamed mussels.

Game is one of the characteristics of British cuisine. In the past, rich people in Britain loved hunting, which gave rise to a large number of private hunting grounds in the UK. Today, they still provide the most fresh and interesting seasonal game, such as deer, rabbits and wild boar. , grouse, pheasant, wild duck, partridge, woodcock, etc. are common species. However, game is not available everywhere in the UK. You have to go to some specific restaurants with corresponding hunting grounds to taste it, or you can buy fresh ingredients from large markets and cook them yourself.

As long as it is a high-end restaurant, there will definitely be a cheese platter in the dessert menu, which usually includes three categories: hard, semi-hard/white mold, and blue veins. Many restaurants will also choose it. The local specialty cheese produced by local farms is not necessarily a famous brand but more distinctive. It can be said to be one of the quickest ways to understand local food.