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The "Czech hot dog" (párek v rohlíku, also called pikador in South Bohemia) is a street food consisting of boiled or steamed sausage dipped in mustard or ketchup served in a roll with a hole made inside, not in a sliced bun like the common hot dog.
Chechen cuisine is the traditional folk cuisine of the Chechen people, who dwell in the North Caucasus.. The bases of Chechen cuisine are meat, leeks, cheese, pumpkin and corn.
Coffeehouses and cafés in the Czech Republic (2 P) Czech snack foods (3 P) Czech-American cuisine (1 C, 6 P) P. Czech pastries (8 P) R. Czech restaurants (1 C, 4 P)
The tradition is known locally by its Slavic names, all literal variants of "bread and salt": Belarusian: Хлеб і соль, Bulgarian: Хляб и сол, Czech: Chléb a sůl, Macedonian: Леб и сол, Polish: Chleb i Sól, Russian: Хлеб-соль, Serbo-Croatian: Хлеб и со, Hlȅb i so, Slovak: Chlieb a soľ, Slovene: Kruh in sol, Ukrainian: Хліб і сіль.
This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten.
The Czech Republic has been home to many architectural jewels and renowned architects. Peter Parler's contributions to gothic Prague, Benedikt Rejt's late gothic deconstructivistic work, father and son Dietzenhofers' baroque works, Santini's unique baroque style, Fanta's and Polívka's Art Nouveau landmarks of the early 20th century Prague, Rondocubist attempts of Gočár and Janák at ...
Smažený sýr (Czech pronunciation: [ˈsmaʒɛniː ˈsiːr]) or vyprážaný syr (Slovak pronunciation: [ˈʋipraːʐaniː ˈsir]) – both meaning "fried cheese" – is a Czech and Slovak cheese-based dish [1] that is widely consumed in both countries of the former state of Czechoslovakia. It is a common street food in both countries [1] and ...
Moravian cuisine makes much use of pork meat (in Moravian Wallachia also lamb), goose and duck meat and wild game (hares, partridges and pheasants). Lard (sádlo), goose fat (husí sádlo) and duck fat (kachní sádlo), beechnut oil and grape oil were mainly used as dish grease; butter was historically expensive and rare, and olive oil was imported.