What are the delicious foods in New Zealand?

The general situation of food and diet in New Zealand can represent the national character. New Zealand cuisine is famous for its inclusiveness and natural freshness. There is plenty of sunshine and rainfall here, and the volcanic ash soil all over the island is fertile, making New Zealand a paradise for agriculture and animal husbandry. The sea keeps bringing delicious fish such as scallops, snappers and tuna to New Zealand. New Zealand's cooking style is mainly western food, which is much simpler than Chinese food. New Zealanders like barbecue, and they usually eat by barbecue in summer. Grilled steak, sausage, chicken, potatoes, fish, shrimp, shellfish and so on. Another cooking method is worth mentioning. New Zealand has special geothermal energy. Geothermal steam has become a unique cooking method in Maori food culture.

Mutton New Zealanders like to eat mutton, which has various flavors. One-year-old mutton tastes light and is very popular with local people. Beef lamb or mutton is often used to make lamb chops, which has almost no odor and soft meat, so it has become one of the most popular dishes in New Zealand. Mutton is usually marinated with herbs, grilled or sauteed, served with sauce and served with taro or French fries. It has a unique taste.

Venison New Zealand is the main supplier of venison in the world. Among them, 85% of venison served in American restaurants comes from New Zealand.

New Zealand abalone New Zealand black-edged abalone, also known as PAUA, is a local treasure. When people eat it, they usually chop it into diced abalone or fry it whole. Some people also eat sashimi raw.

Salmon tasting New Zealand cuisine, you must not miss New Zealand salmon. Besides salmon sashimi, freshly smoked salmon can also be made into salad with coriander, basil, a little pepper and watercress.

Green shellfish Green shellfish is a unique shellfish in New Zealand. The shell of green shellfish is bright green, the lips are green, the meat is tender and full, and the taste is extremely delicious. In addition, mussels, scallops and clams are common shellfish dishes on restaurant menus. Among them, Qingkou has been successfully cultivated in many areas of New Zealand for food and nutrition health care. Xiao Ye green mouth is excellent, delicious, Sauvignon Blanc, and there are many herbs. Cooked in a shell, it is tempting to put it in a big bowl.

When it comes to dairy products in New Zealand, we can't help but mention the cream crust, New Zealand's most famous dessert. This delicious dessert is like a giant marshmallow with a crispy shell on the outside, but sweet and chewy inside. Serve with cream and kiwi fruit, passion fruit or pear on the top.

New Zealand wine grapes were brought in by immigrants and have a history of 160 years. Only in the past ten years have they appeared internationally. New Zealand has a mild climate, which is a typical cold climate wine grape growing area, which makes New Zealand wines have a special flavor. It is generally believed that Sauvignon Blanc in New Zealand is the best in the world and is famous for its pure taste. There are also famous wines, such as Chardonnay, Riesling, Cabernet Sauvignon, Merlot, Black Pi Nuo and sparkling wine.

Kiwifruit Kiwifruit is a specialty of New Zealand. In fact, its ancestral home is in China, formerly known as Kiwi. /kloc-More than 0/00 years ago, a New Zealand headmistress discovered kiwifruit while traveling in China and brought it back to New Zealand. From then on, she began the immigration career of kiwifruit. Kiwi and Kiwi are the same fruit. It is only because it was cultivated and improved in New Zealand that it enjoys a good reputation in the world.

As for why it is called kiwifruit, it is because it resembles kiwifruit, the national bird of New Zealand. Kiwifruit is rich in vitamins C, A, E, potassium, magnesium and cellulose, and also contains folic acid, carotene, calcium, lutein, amino acids and natural inositol, which are rare in other fruits, so it is called the source of nutritional vitality by nutritionists. According to analysis, every 100g of fresh exotic pulp contains 100 to 300 mg (even more than 400 mg) of vitamin C, which is 20 to 80 times higher than that of apples and 5 to10 times higher than that of oranges. New Zealand is the hometown of Baiyun, a small but enviable country. Because it used to be a British colony and an immigrant country, there is no special food here, but each has its own characteristics. Walking down the street, you can see China restaurants, Korean restaurants, Indian restaurants, Middle Eastern restaurants and even Turkish and Moroccan restaurants.

Today's topic is about some special dishes in New Zealand. Although I am not a glutton, I have been to many restaurants in the streets and once shared a room with a gourmet and columnist, so I benefited a lot from her. You can eat well for ten or twenty dollars. Breakfast: fish and chips, interesting cereal with Maimeto sauce, lunch and dinner: roast lamb chops and steak are often eaten for dinner. The total number of sheep and cattle in New Zealand is greater than the population, and the quality of beef and mutton is among the best in the world. The beef and mutton here is tender but not hard, juicy and delicate. It's delicious, mutton has no smell, and it's especially easy to cook. You can supplement iron, fill your stomach and enjoy delicious food. New Zealand sirloin steak, New Zealand lamb chop, New Zealand oyster.

When traveling to New Zealand, the most important thing to miss is the famous local oysters. At the entrance, the crystal clear oyster meat seemed tender and full, and the taste buds on the tip of the tongue immediately became extremely sensitive, tasting the salty taste of the bay water. It is also accompanied by the fragrance of vegetation and the slight smell of rocks. After biting the soft oyster, there is a very pure sweetness flowing in the mouth, mixed with the smell of seawater, vegetation and rocks. After biting, there is an elastic crisp feeling between teeth and cheeks. This kind of return. Oysters should certainly go with good wine. We also brought home a bottle of wine made in New Zealand. At dinner, dipping fresh oysters in mustard sauce and adding a little lobster sauce, balsamic vinegar and Jiang Mo is another flavor.

Oyster meat is rich in nutrition, contains a lot of protein, eight amino acids necessary for human body, and zinc, a trace element that can promote children's intelligence, so it is called intelligence-enhancing seafood. Oysters contain a lot of zinc, which is also regarded as the gospel of men with kidney deficiency. New Zealand's unique pink oyster (known as New Zealand's star oyster because of its delicious meat and pleasant color) is said to be the best in the world's top restaurants.