Daliba, the transliteration of bread in Russian, means big bread.

It would be hard to swallow this kind of bread if we trace its origins, so it would be better to talk about the modern practice.

Daliba did not have this big character originally, because his size is too big compared to ordinary bread - you must know that the net weight of a big Liba is more than two kilograms. When writer Qin Mu came to Harbin for an interview, he used the metaphor "bread is like a pot lid", referring to Dalieba.

Actually, when it comes to this, we have to mention one company, and that is Qiulin Food Company. The reason why our country came into contact with Daliba and why it developed and prospered in our country after the founding of New China was because of the Tyulin Food Company established by the Russian businessman Ivan Yakolovich Tyulin. It brought many Russian delicacies to our country - such as red sausage.

I don’t need to say more about the deliciousness of Daos red sausage here. It has been introduced to China for a hundred years and has become a traditional delicacy in Harbin. As for its source, it is also Russia.

Russia is not just about Russians, there are many ethnic groups on the vast Siberian plain. Although their tastes are close to traditional cuisine, they are still very different.

For example, while East Asian people despise Russians for eating potatoes, Russians despise Belarusians for loving potatoes, and give the Belarusians the nickname бульбаш, which means "potato lovers". It can be seen that How much the Belarusian people love potatoes, they are just like the legendary Irish.

Драники (potato omelette): The main ingredients are potatoes and eggs, sometimes flour is added to increase toughness. In places in the north, it is fried. In some places in the south, they like to fry it briefly and then put it in a pot and simmer it over a fire. When eating, you can dip it in сметана (Russian-style sour cream), or you can dip it in whatever you like. Other jams, such as chive jam, can also be eaten dry.

Холодник (Beet Soup)

Originated from the Polish cold soup, it is called свекольник in Moscow. It is a good way to relieve heat in summer. It is also a cold soup that I personally like very much. If you take a sip during the scorching heat of summer (although it is rare in Northern Russia), it will be so sour and refreshing. The only pity is that this thing can only be drunk in summer in places like Moscow, and generally there is no place to find it in winter.

The main ingredients are naturally shredded beets, boiled with yogurt or кефир (a fermented milk product from the Caucasus, with a sour taste, and is called kefir in China, but the taste is different from its original origin). I personally like the latter method. After boiling, add cucumber shreds and cut boiled eggs, then let it cool before drinking. It is popular to add сметана (sour cream) when drinking it naturally. This soup is light purple in color when it's ready. It tastes sour, sweet and cool. It feels very good - except for those who are not used to drinking it. At least I have seen people vomit after taking one sip.

There are many unique Russian delicacies, such as the unbreakable fat sausage and the strong-flavored pickled leeks - goodbye.

Voldemort chose hot pot, why should I wrong myself