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Czech Food and Wine

   If you ask the locals what is the most traditional food in the Czech Republic? Almost everyone will tell you that it is barbecue with sauerkraut and steamed buns. I don't know the origin of this delicious food. In the Czech days, no matter where you go, it seems that such a golden combination is indispensable on the table. Sometimes the commonly used pork is replaced with duck, beef or other fatty meats, the sliced ​​steamed bread can be replaced by potatoes, and there are many varieties of sauerkraut. Such a combination makes us newcomers to the East feel fresh, but at the same time feel a little greasy. High energy and high protein is indeed a tradition in Czech cuisine. Roast pork is not only common in the Czech Republic, but also in nearby German Bavaria, Hungary and Poland, where pork is rich and meaty. In addition to grilled meat with sauerkraut and steamed buns, common Czech dishes include beef tenderloin with cream and beef stew. Interestingly, in the Czech Republic, I could not distinguish the meat on the plate several times. The shredded meat and fibers looked like poultry, and when cut with some blood, it looked like steak, and it tasted like pork. What kind of meat is it? The taste is similar! It turns out that the ducks and geese here are very fat after scientific breeding, and the cutting method and cooking method are similar, so it is easy to be mistaken for pork or beef. However, after getting used to the Czech meal, I don't care what kind of meat I eat, it's the taste anyway! It is worth mentioning that some restaurants have replaced the matching steamed buns or potatoes with rice, which is also said to be a kind of Traditionally, it is more to say that it absorbs the advantages of Chinese food and is conducive to controlling calories. I just tasted a chicken drumstick with rice in an exquisite open-air restaurant in Brno, the second largest city. The taste is really good! After the main course, there are also exquisite desserts. It is served both as a dessert and as a main course in the Czech Republic. The production method is to use fermented or unfermented dough, add jam filling, fruit paste or fruit slices and bake, and then sprinkle with grated soft cheese, rock sugar or bread crumbs. Another Czech traditional delicacy worth mentioning is Utopenec, which translates to sausage hamburger in Chinese. It consists of grilled or marinated sausages served with onions, white pudding, marinated cheese and other seasonal vegetables. Put some sauce, the taste is even more beautiful, it is the most popular snack in bars and outdoor stalls.

  Czech cooking fully reflects the high degree of integration of tradition and culture in historical development. From the ancestral Celtic and Slavic cultures to the time of Roman emperors Charles IV and Rudolf II, culinary techniques were clearly influenced by other European countries, due to the Czech Republic's location in the center of Europe, and the people's interest in art and culture. The positive attitude of invention makes the Czech cuisine appear broad and delicate, and for centuries, it has integrated the flavors of the East, the North and the South and became its own. The soul of Czech food culture is beer culture. Here, beer has a traditional reputation and a supreme status, which can be described as "no food without wine". So, don't forget to pair it with a glass of authentic Pilsner beer while savoring delicious food, it's Czech enough! This is a nation headed by beer. It is said that the per capita consumption of beer has surpassed Germany and ranks first in the world. It is more appropriate to use "no food without wine" to describe the Czech people's love for beer. The city of Pilsen, not far from the capital Prague, is famous for brewing high-quality light and refreshing beer. The history can be traced back to 1295, when King Wenceslas II granted 257 citizens the right to brew. They can Fermenting, brewing and selling beer from the tank or drain. However, for more than 500 years, Pilsner's reputation was not booming, and it was difficult to compete with other regional beers. Pilsner's fortunes were changed in 1842 by a brewer named Joseph, who sealed the first golden-yellow pilsner brewed according to the stratigraphic fermentation method. "The gleaming golden liquid with snow-white foam floating on top of it, the drinkers cheered excitedly after tasting the excellent beer with a hint of spiciness, they had never tasted such a good product in their own country. "The tour guide Miss Eva excitedly described to me the historical picture of the past and the future. However, technology alone is not enough. The main secret of the unique and pure taste of Pilsner beer comes from the high-quality water source of the region, the best barley and the self-produced and sold buds. In addition, the Pilsners insist on using the traditional brewing method to carry out 3 heating brewing processes in copper vessels with direct heating equipment, and the hops are heated three times to gradually ferment until the beer matures. It is said that more than 2/3 of the world's brewers have been inspired by the authentic Pilsner beer, and this inspiration is also given to the tourists who come here. From the ancient brewing pool preserved in 1842 to the modern production line, from the movie theater with a revolving stage to the uniquely designed exhibits in the beer museum, I deeply feel the unique beer culture here. After visiting the winery and museum, it is most beautiful to taste the authentic roast pork in the adjacent fermentation restaurant. Fortunately, I also enjoyed the local folk songs and dances, telling the story of a drunk man who was caught by his wife late at night, which made me feel the extraordinary charm of beer in the Czech Republic once again.



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