In recent years, food circles around the world have launched "fusion dishes", and epicures are also talking about this concept. The fusion food displayed at SIAL Shenzhen (South China) also makes more popular science for consumers.

FUSION CUISINE

Also known as "borderless cuisine", it combines the characteristics of different countries with local flavors. Integration is not a simple addition, but the chef's understanding of the local food culture, and artistic rendering, and then on the basis of "color and flavor" to carry out the transformation of dishes, to give new life to the cuisine. In the eyes of Peruvians, fusion food is not the so-called "fusion", but a kind of "inclusion" of course, is a combination of evolution over time. Peru has a unique food gene, which is inseparable from its history.

At the same time, you can taste the meat of the Andes Mountains, the seasoning method imported from Europe, the Japanese seasoning technique from across the sea, and the intimate Chinese wok gas. As a result, Peru has become the epitome of fusion cuisine, which can be said to be world cuisine. Many master chefs call Peruvian cuisine a model of culinary fusion, and its charm has conquered the world's epicures. It has won the "world's Best Food Destination" award seven times.

Ceviche is a classic Peruvian fusion dish. The fresh fish comes from the Pacific coast and is marinated with lemons brought by the Spanish. The acidity of the lemons disinfects the fish and also solidifies the proteins, creating a cooked texture.

Influenced by the sashimi in Japanese food, yushong is changed from "thin and long" to "square and short" according to local conditions, which not only maintains the fresh and tender taste of raw fish, but also creates a smooth and springy taste.

The mixed sauce used to flavor the fish is called "tiger's milk," and peppers, salt, and raw Onions are mixed with large corn kernels grown on the Andean plateau, mixing several completely different ecosystems and "green more than blue."

Spanish food everywhere

The end of the Inca empire was accompanied by a revolution in Peruvian cuisine with the sound of Spanish hooves. From spices such as garlic, vinegar and cumin to ingredients such as beef and milk, the Spanish poured their love of cream and cheese on potatoes in the Andean highlands, opening up a whole new face of Peruvian cuisine.

Potatoes are an integral part of Peruvian cuisine, and Causa is one of the practices influenced by the Spanish. Soft mashed potato "towers" with seafood, avocado or corn in the middle and a creamy sauce are flattering. It's soft, it's delicious, it's an interesting appetizer.

Before the invention of today's stifried beef fillet, the traditional cooking method was mainly salt roasting, which produced a very simple taste of beef fillet. Later, with the spread of soy sauce and "fried" cooking methods, Peru's beef fillet has been sublimated since then, and gradually put on the table of people all over the country, becoming a famous "national dish".

If you want to learn more about the food industry, please visit the SIAL Shenzhen (South China) website to learn more.

Source: Peru Tourism Authority

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