Top 4 must-eat specialties for travel
Affected by the new crown virus, life with restrictions on overseas travel continues. It’s a pain for anyone who likes to travel overseas, but the corresponding “If I can move freely, I’ll go there!” How about trying to make a plan?
Today, let’s talk about the top 4 must-eat specialties for travel
travel specialties 01 Butter Meringue
What’s interesting about Australia and New Zealand is that both countries claim that the brioche originated in their own country. This means that both countries have a large number of chefs skilled in creating this delicious dessert.
The Merengue-style base is smothered in swirls of whipped cream and garnished with plenty of luscious seasonal fruit (kiwi, passion fruit and strawberries). This dessert is as bright and fresh as Christmas in summer, and people especially love to eat this dessert in summer.
02 Blue Mussel Fries
The Belgians invented the blue mussels fries hundreds of years ago, and no one can make this dish better than the Belgians.
Blue mussels fries are a combination of elegance and rusticity. This is not only a dish, but also a feast. The extravagant heaping of mussels on a bolognese sauce (often enhanced with white wine) and paired with tiny crispy French fries is a match made in heaven. And luckily you will try its taste.
03 Bastia Pie
Delicious Bastia Pie is an elaborate patty from Morocco. Stuffed with poultry, onions, almonds, sugar and various seasonings, wrapped in a thin crust and baked until crispy and golden, it’s irresistibly delicious.
If you read “Sweet and Sour Pigeon Pie”, you’ll probably never order it. But you must overcome your self-defense instinct and have the courage to try this meatloaf, the delicious taste will not make you regret it.
There are many mouth-watering items in the French meal, but the croissant stands out with its inimitable charm.
Flour and butter, geography and climate, steam and heat, and countless conditions combine to create the most perfect French croissant in the world. The thin golden crust is torn open to reveal the delicate, porous bread inside.
What you get at local bakeries (boulangers) isn’t the kind of loaf that comes packaged in a big bakery center, but the kind of freshly baked croissant that might be life-changing.