① Poland - Pierogi (Polish Dumplings)
As a national delicacy of Poland, Pierogi has a history dating back to the Middle Ages. The traditional method involves making the dough with buckwheat flour or wheat flour, wrapping it with potato puree, farm cheese, sauerkraut minced meat, etc. It is boiled and then fried until golden brown, served with sour cream or bacon bits. Its shape is half-moon-shaped and plump, with a soft and chewy texture. The filling is salty and rich, and it is a must-have food on family gatherings and holiday tables in Poland, carrying a strong sense of family warmth and regional characteristics.
② Hungary - Goulash (Hungarian Beef Soup)
Goulash is the national dish of Hungary, originating from the dietary culture of the Magyar nomadic people in the 10th century. It is made with beef brisket as the main ingredient, along with red chili powder, onions, garlic, tomatoes, potatoes, carrots, etc., and is simmered for several hours. The soup is thick and dark red, with a unique spicy and meaty aroma. Traditionally, it is cooked in an earthenware pot, which has excellent heat retention properties. Eating a bowl during the cold winter season can warm the body and stomach. Its rich flavor and abundant nutrition showcase the passionate and unrestrained dining style of the Hungarians.
③ Czech Trdelník (Chimney Roll)
Trdelník is the most representative snack on the streets of the Czech Republic. It originated in the Transylvania region in the 19th century. During the preparation process, the fermented dough is rolled into strips and wound around a wooden stick before being baked. The surface is brushed with melted butter, and then cinnamon powder, walnut， or coconut flour and other seasonings are sprinkled on it. When it is baked， the outer layer turns golden and crispy， while the inside is soft and sweet. It gets its name because of its shape resembling a chimney. It is freshly baked and eaten immediately， emitting a pleasant aroma. The texture is crispy on the outside and soft on the inside, sweet but not overly so, making it an indispensable culinary experience for tourists visiting Prague.
④ Romania - Mici (Romanian Smoked Sausage)
In Romanian, "Mici" means "small". It is the most popular meat snack in Romania. It is made by mixing beef, pork and mutton in a certain proportion, adding garlic, black pepper, cumin and other seasonings for marination, then forming sausage strips without intestines and baking them. The cooked Mici has a crispy outer layer and tender, juicy interior, with a rich meat flavor. It is often served with pickled cucumbers, mustard sauce and freshly baked white bread, making it a classic choice for Romanians at bar gatherings and family picnics. It exudes a simple rural flavor.
⑤ Ukraine - Borscht (Roshen Soup)
This is the national soup of Ukraine. It is made from beetroot as the main ingredient, combined with cabbage, potatoes, carrots, beef, etc., and is simmered together. The soup has a purple-red color, is sweet and sour, and is rich in nutrients. It is often served with sour cream and is a warming dish on the Ukrainian table during winter.
⑥ Bulgaria - Tarator (Cold Cucumber Soup)
This is a typical Bulgarian cold soup for summer. It is made by blending cucumbers, yogurt, garlic, walnuts, etc. The taste is refreshing and icy-cold, with the freshness of cucumbers and the richness of yogurt. It is an excellent choice for cooling off in summer.
⑦ Serbia - cevapi (grilled meat skewers)
A national delicacy of Serbia, the meat is mixed and minced from beef and mutton, then seasoned with spices and formed into small meat patties. It is grilled and served with soft somun bread, onions, and Ajvar chili sauce. The combination of meat aroma and sauce aroma is harmonious, and it is extremely satisfying to take a bite.
⑧ Croatia - Paška sir (Paig Island Cheese)
This is a sheep's milk cheese produced on the island of Paig in Croatia. Due to the unique sea breeze and grass flavors on the island, the cheese has a rich, salty aroma and nutty taste. It is hard and can be sliced, and is often served with olive oil, figs, and red wine. It is a representative of high-end cuisine in Croatia.
