Hungarian cuisine
Hungarian cuisine is not as famous as French cuisine, but it is also quite delicious. For example: "Roast beef with potatoes" (Jagush) is actually a famous Hungarian dish. When you go to Hungary, not eating "potato roast beef" is as regrettable as going to China and not eating "Peking duck".
【Chinese name】Hungarian cuisine
【Cuisine】Hungarian beef soup
【Cuisine】Kale cabbage meat roll
【Cuisine】Red pepper chicken
Are Hungarian ancestors Chinese?
During the Eastern Han Dynasty, the Northern Xiongnu were defeated by the Han government and forced to move west, passing through Central Asia and the Great Plains of Eastern Europe into Europe. Destroy the Roman Empire under Attila's command. This is the ancestor of Hungary.
History of Hungary:
After the collapse of the Hungarian Empire, the Germanic tribes ruled for almost 100 years, followed by the Avars, and under their rule for nearly 200 years, the Slavic peoples began to infiltrate.
Moravians, Bulgars, Poles and Croats all attempted to overthrow the Avars, but it was not until Charlemagne that they were successfully defeated. After Charlemagne's death, the East Frankish kingdom gradually declined, and the situation was favorable for the rise of the Slavs, and the leader of Great Moravia, Svatopluk, made an ambitious attempt to establish a Moravian kingdom, but the arrival of the Magyars put an end to the strife in the region.
characteristic
It is also interesting to say that in the 60s, China and the Soviet Union had a verbal battle over the relationship between "potato roast beef" and communism, and the twists and turns were commented on by politicians, but the fame of the Hungarian dish can be seen from this. Hungarian cuisine is influenced by both Eastern and Western cultural customs, among which authentic European flavors of Italy, France and Austria are mixed with Slavic and Turkish flavors, which can be described as a collection of cosmopolitan flavors. Traveling Chinese Europe, you are often troubled by unaccustomed diet. But in Hungary, the situation is very different. Stop at the commercial street for a moment, and you will immediately smell the rich aroma of green onion oil. Even if you're not hungry, you can't help but tempt to taste it.
Because Hungarian cuisine combines Eastern and Western food characteristics and unique in color, aroma and taste, it has been highly evaluated internationally, and foods such as "salami", foie gras, chicken, wine and other foods have long been well-known and popular. Any food culture has a long tradition, so let's start with the Hungarian food traditions beyond the many delicacies.
In the Middle Ages, the traditional Hungarian diet was two meals a day. This tradition is still preserved in some Hungarian villages. Hungarian breakfast was called "Regre", "Ebed" or "Frustock", and later, "Ebed" was also used to mean lunch. It is said that the tradition of two meals a day is related to the fact that farmers add coal to the stove twice in the morning and twice in the afternoon.
During the spring plowing and summer harvest seasons, due to the increase in farm work and the increase in the intensity of physical labor, people add a lunch between meals. Lunch was simple: a slice of salted meat and raw shallots in bread, similar to our fast food "hot dogs" today. The herdsmen who gallop on horseback all year round eat three times a day due to their high physical exertion. The pastoral cooks are cooked by young people, and meat is the staple food, including bacon, dried meat strips and bread. Dinner is the most sumptuous, with plenty of cooked meats, but also plenty of vegetables, fruits and salads.
Table wine
The Hungarian climate and soil conditions are ideal for grape harvesting and wine production. Hungarian food must be paired with Hungarian wine. Choose from 22 historic Hungarian wine regions that have won international awards to pair with Hungarian cuisine for even better flavours.
Dishes
01. Langos
This is a traditional Hungarian pasta, similar to our northern fried oil cake, and its taste is also salty and sweet, this oil cake has some sour cream in it, and some with mashed potatoes. This is one of the most typical foods on the streets of Hungary.
02. Gulyás Hungarian soup
Gulyás is one of Hungary's most recognizable dishes, perhaps because it brings together several of Hungary's most typical staples, including the ever-popular paprika.
Hungarian soup originated in the 9th century from the diet of the Magyar herders. Now it is common in Eastern and Central European countries.
The taste of this dish is very unique, and the name soup is actually a stew. The meat and vegetables are simmered in a large iron pot and added to the Hungarian paprika. Meat is generally beef, vegetables are tomatoes, celery, potatoes, white radish, carrots, onions and even pasta.
03.Somló dumplings
Somlói Galuska is an elaborate dessert made from a sponge cake base, topped with chocolate cream, walnuts and whipped cream, often with a hint of rum, depending on how it is made.
04. Cabbage filling
Cabbage rolls are made by wrapping cooked cabbage with various fillings and then eating the fillings using various cooking methods such as roasting, steaming, boiling, etc. The dish is popular throughout Central and Eastern Europe, but the Hungarian version is often made from fermented cooked cabbage, filled with pork and rice and seasoned with sour cream, pepper, and paprika.
This dish is not eaten every day as a staple food, with cabbage filling most often consumed during Easter and Christmas, and occasionally at other times of the year.
05. Kolbász (Hungarian sausage)
There is a wide variety of sausage products in Hungary, and there are all kinds of fancy practices. Kolbász is a slightly spicy sausage that can be eaten in breakfast, lunch and dinner, and is sometimes served in salads, stews and soups.
Kolbász is a traditional Hungarian smoked sausage that exists in many different varieties. Mainly in different cities the method and ingredients are different, but no matter how it is changed, it is spicy because it contains a lot of paprika.
06.Krémes
Also known as "cream" in Hungarian, Krémes is one of the most popular pastry desserts in Hungary. It is a dessert consisting of two thin layers of puff pastry, usually filled with vanilla cream in the middle.
07. Goulash stew
Hungarian goulash is very similar to the second course of Gulyás, except for the lack of paprika and minor differences in preparation techniques.
The goulash uses beef cubes, carrots, potatoes, stock and some good red wine to stew together, and generally takes a few hours to make little difference from the domestic potato goulash stew.
08. Holtobaji pancakes
This is a Hungarian pancake made by oiling beef or chicken, putting it in the oven with side dishes, brushing it with paprika and a special sauce.
09.Jancsi Rigó
Rigó Jancsi is a dessert that has been popular since the 19th century and consists of a double layer of chocolate sponge cake, between which is a thick layer of chocolate and cream filling, and a layer of almond jam.
10. Spicy stewed chicken thighs
Spicy stewed chicken thighs (Chickenpaprikash) is a stew consisting mainly of chicken thighs with ingredients including paprika, garlic, onions, sour cream, and other seasonings.
11. Fisherman's soup
Halaszle is Hungary's national dish, usually made with carp. Fisherman's soup contains a lot of paprika and is one of the spiciest dishes in Europe.
Fisherman's soup has an important part of the cooking process that makes it unique. After simmering the bones of the fish and the skin and vegetables for two hours, the debris in the soup is filtered out, leaving only the broth made from the bones, and then the fish and paprika, minced onion and vegetables (mainly tomatoes) are added and simmered for about ten minutes.