What are the characteristics of South American tourism?

Peruvian cuisine can be roughly divided into two major departments: the coastal areas represented by Lima are mainly spicy, and the main ingredients are fish, seafood, chicken and potatoes, and the practices are mostly cold salad, steamed and barbecue; The mountain vegetables represented by Cusco are mainly sweet, and the main ingredients are beef, mutton and potatoes, mainly stewed, stewed and fried. Many Peruvians also like French food and Spanish food. Generally speaking, Peruvians especially like peppers and spices.

Pisco and pisco cocktails.

Pisco is a wine that combines India and Spain under the influence of Peruvian wasteland miracle. This wine is stored in a small, large, conical mud container. Pisco is committed to producing these containers. Pisco is made by distillation, which is a traditional technology, and started shortly after grape cultivation was introduced in the middle of16th century. We use pisco to make sour cocktails, and pisco enjoys a good reputation all over the world. When preparing, add egg white, sugar, lemon juice, syrup, bitter liquid, crushed ice and cinnamon powder.

Saibiche fillets

Sabiche comes from ancient Moche. This dish was invented by soaking fish and meat in marinade for preservation. Ancient Peruvians didn't know lemon, but they knew other sour fruits, such as "Chuluba", "CAMU-CAMU" and Spanish lotus. The juice of these fruits can provide enough fresh-keeping function. Later, red onions, peppers, curry and lettuce were added to this dish. It was not until the arrival of Andean immigrants that it was finally shaped into the shape of boiled sweet potatoes and corn cobs.