Peruvian cuisine can be roughly divided into two major departments: the coastal areas represented by Lima are mainly spicy, and the main ingredients are fish, seafood, chicken and potatoes, and the practices are mostly cold salad, steaming and barbecue; The mountain dishes represented by Cuzco are mainly sweet, and the main ingredients are beef, mutton and potatoes, mainly stewed, stewed and fried. Many Peruvians also like French food and Spanish food. Generally speaking, Peruvians especially like peppers and spices.

Pisco and pisco cocktail

pisco is a kind of wine influenced by the miracle of Peruvian wasteland and the combination of Indian and Spanish. This wine is stored in a small, large, cone-shaped mud container. Pisco is dedicated to the production of these containers. Pisco is made by distillation, a traditional technique that began shortly after the introduction of grape cultivation in the middle of 16th century. We make sour cocktails with Pisco, which enjoys a good reputation all over the world. Add egg white, sugar, lemon juice, syrup, bitter liquid, crushed ice and cinnamon powder when preparing.

saibiche fillets

"saibiche" comes from ancient Moche language. This dish was invented by soaking fish and meat in marinade for the purpose of keeping them fresh. Ancient Peruvians didn't know about lemon, but they did know about other sour fruits, such as "CHURUBA", "CAMU-CAMU" and Spanish lotus. The juice of these fruits can provide sufficient fresh-keeping function. Later, red onions, peppers, curry and lettuce were added to this dish. It was not until the arrival of Andean immigrants that it was finally shaped into the form of boiled sweet potatoes and corn cobs.