foreign food
ElveraBins
Ingredients: milk,lemon,onion,Tricholoma,broccoli,white sugar,cooking wine,oyster sauce,Barbecue powder,Niu Tongji,Faxiang,Japanese yaki sauce
BrettWunsch
The land on which the Turks rely for survival stretches thousands of miles from the Balkans in the west, the Caucasus in the east, the Black Sea in the north, and the Mediterranean Sea in the south. It is the largest country in Europe except Russia. It covers an area of 814,578 square kilometers. The climate here is mild and varied, from coastal plains to mountainous pastures, from cedar forests to open grasslands. It is one of the countries with the richest plant species in the world, with more than 10,000 species of plants growing, of which more than 3,000 are unique to Turkey. <br /><br />In fact, the Istanbul region alone has more species than the entire UK. Turkey is surrounded by all directions, and its 5,000-mile coastline has some of the best preserved sandy beaches along the Aegean and Mediterranean coasts. Turkey has gradually become a haven for adventure travelers, with the most spectacular snowy mountains being the AgriDagi Mountains at an altitude of 17,725 feet (5,137 meters). Turkey is a country criss-crossing rivers, where the Tigris and Euphrates rivers originate. <br /><br />Turkey is a multi-ethnic country with diverse beliefs and religions. Except for the Kurds for their historical reasons, other ethnic groups get along harmoniously. Its rich products, developed tourism, and simple ethnic customs have created the country's unique food culture. <br /><br />Today, we introduce a simpler Turkish dish,"mutton pilaf". It uses cooked mutton and rice stewed in mutton soup. It tastes very good!
OmariFadel
During the Middle Ages, Spanish gypsies liked to gather to live together, cooking delicious food on a bonfire while playing and dancing. The atmosphere was bold and warm, which laid the foundation for the later world-renowned Spanish dance. At the bonfire dinner, there was a cooked paella. Seafood rice is Spain's "national dish" and almost every family can cook it. It originated in Valencia Province, Spain. When fishermen returned from fishing, the women in the family washed the various miscellaneous seafood they picked out and added rice and spices. Cooking together, this popular seafood can be easily made. It is delicious and the rice grains are shiny and oily. The earliest creators of it were not fishermen, but sailors who went out to sea from Valencia. Spain was an old imperialist. Before Britain, Spain's maritime industry was very developed and dominated the world for more than a century. Later, it fell before Britain, and now it is replaced by the United States. What sailors often ate at that time was this kind of stewed seafood rice. Of course, at that time, they used a big pot of rice that could be eaten by dozens of people at a time. Later, it was designated as the essence of a state banquet by the country, and it gradually evolved into more and more refined.
