Hungarian foie gras and game (pheasant, deer, wild boar, etc.) are also very famous, but they are expensive and can only be eaten in big restaurants. In addition, roast turkey, cabbage meatloaf, green pepper meatloaf, pimple and roast suckling pig are also distinctive Hungarian dishes. Saurami sausage has become a good breakfast product because of its unique production method and salty taste. Today, Xiaobian will introduce you to Hungarian specialties.

Dietary characteristics

Hungarian cuisine is characterized by the use of simple dishes to prepare delicious food, with a variety of meat and fish as the main ingredients, and rich local fruits, vegetables and seasonings. Hungarian dishes are mainly colored and seasoned with onions, tomatoes, green peppers and red pepper powder. Meat comes from cattle, pigs, sheep, deer, poultry and other rich meat. In addition, Hungary is rich in fish thanks to the Danube, Tisza River and Lake Balaton, the largest inland lake in Central Europe, so Hungarian fish soup is very famous.

Generally, Hungarian food has a strong taste, and some cold dishes or soups have a strong taste. For example, the famous Hungarian fish soup is very rich and delicious, and there are also delicious fish pieces in the soup. Usually, Hungarians will order a fish soup with fresh bread provided by the restaurant, accompanied by a small salad, and then order a dessert, which is almost enough. Red pepper powder is the most important seasoning in Hungarian cuisine, and sour cream plays a second important role, which is usually added to soups and meat dishes or salads.

famous Hungarian dishes include Hungarian beef soup (Gulyas), cabbage meat roll (Toltott Kaposzta), red pepper chicken (Csirke Paprikas), fish soup (Halaszle), golden chicken soup (Ujhazy Tyukhusleves), Porkolt (stew) and so on.

Hungarian snacks are all delicious. The famous snacks and desserts include Turoscsusza, Retes, Hungarian strudel, Somloi Galuska, Hungarian pudding, etc.

wine

Hungarian wine is very famous because of the combination of climate, soil and other factors. Many wines made in Hungary are exported to all parts of the world, and usually have a considerable market share because of their high quality and low price. Tokaji aszu and aigre Bull Blood Red Wine (Egri Bikaver) are the most famous wines. In particular, Caio Su wine is sweet, usually used as dim sum wine, and is known as "the king of drinkers and the wine of the royal family". Other famous red wines are Medoc Noir, Villanyi Burgundi and Oporto. The most famous Hungarian liquors are badacsonyi rizling, badacsonyi szurkebarat, kekyelu and Abasari Rizling. Champagne In addition to Hungaria and Torley, there are many high-quality and diverse champagnes to choose from in Hungary. There are two kinds of Hungarian beer, vilagos (light beer) and barna (dark beer). Other brands include Dreher, Aranyaszok, Kobanyai, Soproni, Bak, Borsodi, Szalon and so on.

aperitif

Palinka is a kind of distilled fruit brandy unique to Hungary, which is mainly produced in Kecskemet, Kaiqu, with barack (Kecskemet apricot apricot wine), cseresznye (cherry brandy), korte (pear pear wine) and szilva (kosher plum brandy). In addition, there are two kinds of sweet spirits: Bon Bon meggy (sweet cherry brandy) and Kakao likor (chocolate sweet brandy). Zwack Unicum has a history of 15 years. The slightly bitter medicinal liquor contains more than 4 kinds of herbal ingredients, and the bomb-like bottle has a golden cross on it. Besides Kai wine and bull blood wine, Unikun herbal wine is also one of the most famous Hungarian alcoholic products.

Cuisine features

The fish in the main course is a distinctive local dish. The most famous one is the perch in Lake Balaton, which is very delicate and cannot be transported alive. Another Hungarian open-air cafe, the fish is sturgeon from Tisza River, which is delicious and has few thorns, and is very popular with restaurant guests. The way to cook fish is nothing more than spreading bread crumbs, frying, frying or baking with pepper, all of which are delicious.