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Bhutanese Cuisine
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Geliefert zwischen Di., 18.11.2025 und Mi., 19.11.2025
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High Quality Content by WIKIPEDIA articles! The staple foods of Bhutan are red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat and mutton. Soups and stews of meat, rice, ferns, lentils, and dried vegetables spiced with chilies and cheese are a favorite meal during the cold seasons. Zow shungo is a rice dish mixed with leftover vegetables. Ema datshi, made very spicy with cheese and chilies, akin to chili con queso, might be called the national dish for its ubiquity and the pride that Bhutanese have for it. Other foods include jasha maru, a chicken dish; phaksha paa and fried rice. Dairy foods, particularly butter and cheese from yaks and cows, are also popular, and indeed almost all milk is turned to butter and cheese. Popular beverages include butter tea, tea, locally brewed rice wine and beer.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130849535
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130849535
- Format Fachbuch
- Titel Bhutanese Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 124
- Genre Biologie
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