Mackerel and salmon are _ salty _ salty, and most people are hard to eat. Why do Russians regard them as good dishes with wine?

With the improvement of people's living standards, people's requirements for food are also high. Food from all over the world, especially Japanese food and Korean food, is very popular in China. But at a time when Japanese and Korean meals are booming, why is russian cuisine being spit out in China?

The first characteristic of Russian food is "sour". Russians like to pickle anything, especially pickled cucumbers and persimmons, which are essential foods on their daily tables. But such pickles are too sour for China people.

The second eating habit of Russians is "salty". For example, Russian traditional smoked salted fish-dried mackerel, salmon and so on. All of them are salty, which is hard for ordinary people to eat, but Russians regard it as a good dish with wine. A major feature of Russian food is "fishy". Caviar is a specialty that Russians are proud of. A spoonful of caviar on biscuits or buns is a great snack. However, this fishy food has a low acceptance among China people. Another feature of Russian food is "cold". In addition to salad and cold soup, there is also a famous dish "Salo", which is made by pickling, freezing and slicing raw fat. Who can handle this dark cooking?

One more thing, the staple food in Russia is "Da Leba". Authentic Russian black bread baked after fermentation has a slightly sour and salty taste, a crisp shell and gluten inside. However, it is far from the domestic dessert bread and does not meet the taste of most people.

In addition, many people in China can't accept Russian "delicacies": thick fennel spice, sour cream, cherry-stuffed jiaozi and so on. It is these foods that make Russian food spit in China and even cut to pieces. Japanese and Korean food is more in line with the taste of China people because of geographical and historical reasons.