What are the characteristics of Peru?

Snacks: Peruvian cooking is an accidental fusion of Spanish and local cooking, both of which have developed greatly-more importantly, they are deeply influenced by many other cooking traditions. Under the influence of slaves from Africa, China people and Italians who lived in central Peru in the last century, today's delicious and diverse Peruvian cooking has been formed. .

Saibiche fillets

It is generally believed that "Sabiche" comes from ancient Moche, although there are dishes with similar names in Arabic cooking. This dish was invented by soaking fish and meat in marinade for preservation. Although ancient Peruvians didn't know lemon, they knew other sour fruits, such as "Chuluba", "CAMU-CAMU" and BaiXiang Lian. The juice of these fruits can provide enough fresh-keeping function. Later, when this dish was compiled into a fashionable recipe in coastal areas, red onions, peppers, curry and lettuce were added. It was not until the arrival of Andean immigrants that it was finally shaped into the shape of boiled sweet potatoes and corn cobs.

Peruvian cooking is native to Spain, and occasionally the two kinds of cooking have been well integrated-more importantly, other traditional cuisines have also been deeply influenced. Slaves from Africa, China people who lived in Peru and Central America in the last century, and Italians are all influenced by all kinds of delicious food and Peruvian cooking in their present forms. .

Fish-cutting game

It is generally believed that "Sabiche" comes from the ancient Moche language, although there is a similar name in Arabic cooking, and the fresh meat and fish in the dish need to be dipped in Lu Zhi. Although ancient Peruvians didn't know what this lemon was, they knew other sour fruits, such as "Chuluba", "CAMU-CAMU" and Xilinfan. These juices can provide enough preservation function. Later, when Fashionion dishes were included in the coastal areas, they added red onions, peppers, curry and lettuce until the arrival of immigrants, which was the last form to add amorphous boiled sweet potatoes and corn cob.