German blood sausage
cold side dishes made with sea cucumbers 3sand cucumbers 6
scottish sol tummy
Editor's note: Food culture is an important part of a country's culture. Geographic location, natural environment, cultural background, etc. create different food cultures in different countries. Understanding differences is an excellent way to enhance communication. We can find a sense of intimacy and freshness from the "same and different" dietary habits. This edition will use two issues to start from different themes, and invite authors living in countries around the world to introduce food culture to you.
In the impression of Chinese people, most people think that foreigners do not like to eat animal offal, and even think that they keep away from the flesh that can see shapes and parts. This is not the case. They not only ate internal organs, but also invented various funny and strange ways to eat them.
Pork elbow, sauerkraut, blood sausage, random stew...
German food is actually a great Northeast hard dish?
When it comes to German food, most people will immediately think of German roasted pork elbows. The pork on the outside is burnt and tender on the inside is accompanied by refreshing and sauerkraut. Then there is a big mouthful of iced wheat beer . In Northeast dialect , it is "Gaga Beauty". As a Harbin girl who has lived in Germany for many years, I found that Germans and Northeastern people have very similar eating habits.
Germans and Northeasterns
Both like to eat pork elbow, potatoes and sauerkraut
German roasted pork elbow uses the front and back calves of pigs, which is the part between the tarsal joints and elbow joints that is wrapped with a thick layer of fat. It is worth emphasizing that pig's feet do not include them. This dish has two different German names, which are translated into Chinese as crispy pork elbow and ice legs. The reason why it is called "ice legs" is that Germany used the shins of pig's calves to make ice skates a long time ago. The recipe for
is different in the north and south Germany. Southern Bavarian is mainly charcoal-grilled and smoked. First marinate the pork elbow with salt, pepper and garlic, then cook in vegetable soup with low heat for 25 minutes, then use a fork to thorn on the skin, apply honey and soy sauce to the skin, and bake for three hours, the skin becomes crispy and golden and shiny. The northern Berlin area is mainly boiled in water. The salted pork elbow is put into the broth, and carrots, onions, celery roots, etc. will be added, as well as spices such as rosemary , basil leaves and other spices. The pork elbow meat after the pot is tender but not rotten, the pork skin is soft and elastic, and the taste is like the sauce elbow in the Northeast, but the elbow elbow is braised.
The soul mate of German pork elbow is German sauerkraut . Unlike cabbage pickled in Northeast my country, the raw material used in Germany is cabbage, which tastes very similar. German sauerkraut tastes a little sweeter and lighter. It is said that during , during of World War II, German soldiers were equipped with sauerkraut. The Allies gave the German soldiers a nickname of "sauerkraut" with a slanderous nature. Interestingly, this nickname did not disappear with the war, and the Germans are now joking about being a "sauerkraut".
In the past, the long winter in Northeast my country was almost only green onions, cabbage and potatoes. I remember that my mother tried her best to make arrangements and combinations every day: fried potatoes with cabbage, fried vermicelli with sauerkraut, sauerkraut, white meat ... After coming to Germany, I magically discovered that the restaurants of Germans also had potatoes with sauerkraut, and the dishes were amazing and affordable.
Germans and Northeasterns
Both use pig blood and internal organs to make sausages
Unexpectedly, the Germans did not even let go of the blood of animals, and used the condensed pig blood to add pork, fat, pig tongue and oats to make blood sausages. When I saw blood sausages in the supermarket for the first time, I was really shocked. The purple-red sausages were covered with fat grains, and there was a meat-pink tongue in the middle, which looked like I had no appetite at all.
Later, a German friend invited a "sausage banquet" and saw five or six different sausages on a plate. The side dishes were mashed potatoes cooked with milk butter. I learned how to eat them in German and put them in a piece of blood sausage wrapped in mashed potatoes. It tasted very wonderful. It was rustling with the pig blood of potatoes, and the pig tongue was very tough to eat.The most famous dish in the Rhine region of Germany is called "Heaven and Earth". The sky here refers to the apples on the trees and the earth refers to the potatoes in the ground. The main ingredients are potatoes, apples and fried blood sausages.
In addition to eating pig blood, Germans also use pork liver sausages to mix pork liver sausage with mixed pork liver crumbs, onions and spices. They are usually eaten with bread for breakfast. In addition, Germany has a more powerful way to eat it than the Northeastern people: eat pork stuffing raw! That’s right, just apply a thick layer of raw meat on the bread, then add some raw onion rings and sour cucumber slices to have a feast.
Germans and Northeasterns
both make "big stew"
Germany and my country have similar latitudes and similar eating habits. Northeastern people like to eat stews. The most classic one is called Dafeng Harvest: stew beans, potatoes, green peppers, corn, eggplant, pumpkin and pork ribs together. There is a kind of soup in Germany called Eintopf, which is translated as "one pot stew", which is actually stewed randomly. Ingredients usually include potatoes, carrots, diced bacon and sausage pieces, as well as pea cubes. It was about the 19th century that the common people in Prussian did not have a kitchen at home. When cooking, they put a pot on Fire Pond and threw everything they could eat in. The German version of stew was born. It was not until the German Nazis came to power in 1933 that this dish had an official name and was given political significance: On October 1, 1933, the Nazi regime launched a campaign called "Step Stew Sunday" in Germany, forcibly promoting each family that must have one Sunday each month to eat stew, forcibly save money and deduct it directly from their wages, and donate it to the so-called "cold winter relief organization". As a symbol of "ethnic and social unity", the origin of the name Eintopf is now little known, but eating stew has become a subtle habit of German families. Text/Ren Miaomiao (now in Germany)
Australian specialty wild kangaroo: It is not only a national treasure, but also a dish?
Australia, the largest country in the southern hemisphere, is surrounded by the sea on all sides. There are two national treasures on the national emblem of Australia: the kangaroo on the left and the emu on the right. Standing on the food that koala likes eucalyptus , guarding six states. There are more than 60 kinds of kangaroos in Australia, all of which are wild animals, and it is difficult to count. How to solve the problem of large-scale breeding kangaroos? Ecologists and the Kangaroo Industry Association gave a common answer: Eat!
Why eat kangaroo meat?
is nutritious, environmentally friendly, pollution-free, and has no natural enemies to reproduce quickly. In the diet of Australian indigenous people, kangaroos are an important source of meat. In the hunting and life records of the natives, there are scenes of hunting and eating kangaroos. After the new immigrant arrived in Australia, he tasted fresh kangaroo meat. In the 19th century when food was poor, Kangaroo meat was used as a substitute for beef and mutton, solving the difficulties of meat food.
Now, with further research on kangaroos, kangaroo meat has become recognized as healthy and environmentally friendly meat. Australia does not raise kangaroos as domestic animals. They eat wild kangaroo meat, which is purely natural and pollution-free. Kangaroos have rosy meat, less than 2% fat, and are rich in vitamin B, zinc, iron and other nutrients. Kangaroos eat two-thirds less herbs than sheep with similar body size, and they do not emit high methane like cattle and sheep. The environmental pollution is low and there is no need to breed - in the eyes of Australians, kangaroo meat is the most ideal and most in line with the concept of sustainable development given by nature.
There are no large hunting animals in Australia, and the strong kangaroos are the king of grasses. The way kangaroos eat grass is also very responsive to the "Clean Plate Operation". Large herbivores like Eastern Grey Kangaroos can maintain the ground vegetation without grass after eating - many small animals are displaced and hungry and cold as a result. Ecologists and the environmental department hope to control kangaroo populations to protect small animals and rare plant populations.
In fact, Australians also have "emotional filters" for kangaroos
so they are still niche food
At present, the Australian agricultural department only counts the four types of kangaroos that can be hunted, namely red kangaroo , eastern gray kangaroo , western gray kangaroo and ordinary big kangaroo. Each state also has quota regulations for catching kangaroos. The original intention is to protect species when hunting and killing them, and not kill them all. However, the number of kangaroo hunting cannot reach the quota every year, and the actual number of kangaroos is about 3% of the total number of kangaroos, which cannot keep up with the growth of kangaroos.
Despite its edible history and environmental calls, people's consumption has not yet been fully opened for the emotional filters of kangaroos, difficulty of capture, market reasons and other factors. The emotional filter is not difficult to understand. The watery eyes of the kangaroo, the head of a baby poked out from the parenting bag, and the status of the national emblem mascot make it difficult for locals to eat. Australians love to eat meat very much, but more than half have never eaten kangaroo meat, and one in five people will never try kangaroo meat.
Kangaroos are all wild, and to catch them, you need to hunt with a licensed hunter. Australia has some specialties in killing animals. It cannot be too cruel. It can only hit the head. If it is not killed and has been injured, it can hit the heart. You cannot shoot it in one shot and cause the kangaroo to be covered with bruises.
Don’t think that wild game can be sold at a high price. The supermarket price of Kangaroo meat is about 40 yuan, which is similar to beef; the meat in the good parts of Kangaroo is much cheaper than the high-end beef in similar parts. Small demand, time-consuming and small profit margins have limited development of the kangaroo meat market.
Kangaroo cuisine three famous dishes
Barbecue, soup making, fried pork chop
Although Kangaroo meat is niche, there are still dishes that are out of the circle in the Australian food industry. Let me share with you the "Three Eats of Kangaroo":
Roasted Kangaroo Tail: The Kangaroo Tail is about one meter long, and it is a striking main dish on the table. The indigenous method is similar to , beef , dig 30 cm deep on the ground, put the skin-clad kangaroo tail, buried charcoal and grilled for 1 to 1 and a half hours. Bake and peel and serve.
Kangaroo soup: You can use kangaroo tail, ribs or kangaroo meat pieces, blanch it in water to remove blood foam, add garlic, carrots, onions, celery and spices to the soup. Kangaroo meat has a mutton smell and is smaller than mutton; the meat is thicker and needs to be stewed for longer. The spice choice depends on the personal taste.
Kangaroo Steak: Prefer to places with softer meat, such as tenderloin. The method is the same as the steak, dry it, apply olive oil, sprinkle with pepper and salt, fry it until it is three-quarters cooked, slice it out of the pot, and pour the sauce on it. Black pepper sauce, red wine sauce, Argentine sauce and other rich sauces are all good choices. Text/Liao Kuo (now in Australia)
British people love dark food and love coriander
When it comes to dark food in Britain, they have to mention the famous "Looking up at the Starry Sky": 4 or 6 sardine The fish head is raised from the roasted butter crust, and the fish eyes are not closed. It looks like it is still alive, and it is ridiculed as "dead with eyes open."
"Looking up at the Starry Sky Pie" is actually a branch of
One of the British national dishes, "fish cake",
"fish cake" originated from Cornwall in southwest England. One way of saying it is to commemorate Tom Bowcock, who saved the entire village by fishing regardless of his own safety at a stormy night. Another way of saying it can stop the demons for the locals, because the demons saw all the ingredients stuffed into the pie skin and were worried that they would be stuffed into it too.
The chef of The Ivy, a famous London restaurant, once used this pie as the main course in the second season of the TV series "The Great British Menu"; singer Brenda Wooton also released an album under the name of this pie in 1975. It seems that the British are still full of pride in their own historical things.
The heart, liver, and lungs are chopped into the sheep's belly
pig cow blood is chopped into the pig's intestine
. The next sheep's belly and black pudding are in my opinion "black". The sheep's belly is called Scotland's "national dish". The heart, liver, and lungs of the sheep are chopped and onion, oats and minced beef are added, put into the sheep's belly, steamed, and the phobia can cause intensive phobia to occur in minutes when cut; the poem "To Haggis" by Scotland's national treasure poet Robert Pence determines the status of this thing in Scotland - every year on the dinner on Pence's night on January 25, you have to eat belly and recite poems and drink whiskey .
black pudding is a bit like our Chinese blood sausage, but the British can chop pig blood, beef blood, fat pork, and duck meat into pig sausage, add oats and lard, cook it, cut it into black but with suspicious gray spots, fry it a little, and serve it with English breakfast. The taste is indescribable, not too salty but very greasy.The recipe for black pudding came from the Roman invasion 2000 years ago. The creative British people took creative ideas. In the 17th century, the recipe was written as follows: Take three pints of cream, four parts of nutmeg ... Take two or three spoons of chicken blood, two or three spoons of bread crumbs, six or seven bone marrow... Mix everything together to fill the pudding..." Add fat to carbohydrates, boil and fry them, it is a fat-making set meal. Fortunately, with the changes of the times, There are fewer and fewer people eating these traditional foods.
Since 2014, cilantro has defeated parsley
has become the most popular spice in the UK
Speaking of dark cuisine, I still want to complain about the British's love for cilantro. The coriander that many people in China love has become the most popular spice in the UK since 2014, selling 30 million bags of parsley every year. Two, 23 million packs. A random check of 21 recipe books, coriander was mentioned 265 times, ranking first in the seasoning. Salmon head plate will be chopped coriander, cooked quinoa with sweet potatoes and mango-sized avocado, and sprinkle a handful of coriander. There are also many people who don’t like coriander. Coriander frequently appears in hamburgers, curries, and cilantro for some people is no different from dark dishes.
British verified that coriander is from The Roman Empire was introduced to Britain during the period, and cilantro was valued as the British colonization of India in the 17th century. The Indian diet was accepted by some colonists and brought Indian chefs and raw materials back to the UK. The colonists and chefs created "curry" - in fact, Indians did not call it that. The spicy and stimulating taste conquered the plain British diet. As the aliens were assimilated, curry gradually became the national dish of the UK, and cilantro, as the main spice of curry, became popular.
was colonized and colonized, arrogant and equal, monotonous and diverse, a small coriander, in the UK, like a prism, the food brought by the colonization finally "colonized" the former colonists. Text/Li Shuang (now living in London)
Japanese food is not only "fresh", but also "heavy flavors"
After living in Japan for a long time, you will find that the ingredients that the legendary Japanese do not eat actually have a seat on their dining table. This kind of unexpected discovery will bring the joy of "meeting an old friend in a foreign land".
Sea Cucumber: Cut into pieces and mix with vinegar as a cold dish
Sea Cucumber is written in Japanese Sea Rat . I used to hear that Europeans and Americans stay away from it because of their ugly appearance, so I take it for granted that Japanese people will also dislike it by their appearance. In Japanese restaurants, it is rare to see dishes with sea cucumber dishes in Chinese or Japanese food. Single.
Until one day, they suddenly found out that they cut sea cucumber into small pieces and made " oxali ", that is, a cold dish with vinegar. In fact, they have eaten it countless times, but because it was cut into pieces and unrecognizable, they thought it was a shellfish that was very crispy.
Japan had used sea cucumber as a ingredient a long time ago, and not only ate it themselves but also exported it. It is a "common thing exported by in the Edo period Three products" (Edo period [1603-1868], two seafood exported from Nagasaki Port trade, sea cucumber and abalone , and later, shark fin was added.)
Yano Kenichi's book "Cultural History of Things and People" also records: "Since the Edo Motori era, shark fins have been exported to China. Since the first year of Ming Dynasty (1764), dried abalone and dried sea cucumber have also been added. "At this time, China was in the during the Qianlong period of the Qing Dynasty. In the " Suiyuan Food List " of , the sea participated in bird's nest, shark fin and abalone as high-end ingredients, ranked second. But Yuan Mei also said, "sea cucumbers are tasteless, with more smelly sand and fishy, which is the most difficult to please." It is recommended to "cut small pieces of diced" and cook. I wonder if the way Japanese people use vinegar to remove fishy and cut small pieces is related to the suggestions of Yuan Dacaizi.
Intestines: Fat intestine hot pot conquers Japanese diners
As a Beijinger, when he first came to Japan, he once searched for something - braised and boiled . The result was disappointing. There is indeed no shop here that uses pig intestines and lungs as cooking materials. As for unprocessed animal offals, let alone ordinary supermarkets and shopping malls, even Yokohama Zhonghua Street , which is known as a complete list of Chinese ingredients, can’t buy foods like water.
However, based on this, we concluded that it is probably too early for the Japanese to not eat animal offal. They have the famous Hakata fat intestine hotpot. I have seen an interesting saying: Tang Dynasty Sun Simiao invented the traditional Shaanxi cuisine Hulutou Pomo with Pig Intestine . This dish crossed the ocean and directly changed the taste of a group of Japanese diners. After being integrated with the local flavor, it developed into the current Hakata Fat Intestine Hotpot. There is also a name for this pot called hormone hot pot, which is the internal organ pot. But compared to braised , its taste is still much lighter.
The cooking of the hot pot is to use the internal organs such as the large and large intestines of pigs or beefs, and then fry and process them with cabbage, leeks, tofu, etc. and miso or soy sauce, and stew them carefully over low heat. The fatty large intestine has been repeatedly cleaned to remove the smell of smell and is very chewy in the mouth. The toughness of the large intestine and the crispness of the cabbage are perfectly combined, and sprinkled with a handful of chili powder makes the soup delicious. So although the fat intestine hotpot originated from Kyushu Hakata, it is now spread all over Japan. Its signature can be seen on the restaurant floors of many large shopping malls.
Pig trotters: Popular dishes at food stalls or skewers
I heard from several Japanese that ingredients that can’t be recognized even if they can’t eat them, such as rabbit heads, chicken feet, fish eyes, etc. And so on, such ingredients as pig trotters, you will definitely be on the bench in Japan. The fact is that pig's trotters are still followed by foodies in Japan. I first found the joy of selling pig trotters at AEON Mall, and it was so full that it was overflowing.
's product name is Dunzhenmei, vacuum packaging, it is already cooked food, it can be eaten after heating it opens a bag. The manufacturer is the production of pills. The words "domestic pig's trotters" are marked above the bag, and the lower part is also thoughtfully written: " collagen , 20,000mg."
A friend told me that although pig's trotters are not a common ingredient in Japanese cuisine, they are often made into Kanto and cooked in Okinawa or placed in Okinawa soba noodles. It is a home-cooked dish. In addition, in Kagoshima, Shizuoka , Hakata, and Yamagata Prefecture, pig trotters are popular dishes at food stalls or skewers.
Delicious food is not alone, there must be neighbors. For the first time, I saw a lot of money in a Chinese product store, and all kinds of flavors came to my heart. What a happy thing it is to see and eat food that "in memory, there is also the meaning of the past. Maybe I want to deceive me for the rest of my life and make me look back at it all the time"! Text/Tian Fang (now lives in Japan)
