Australia – kangaroos Kangaroo is a symbol that just hearing people think of Australia. This country is also known as “the land of kangaroos”. This species mainly lives in grasslands, savannas, forests… Theo BBC For a long time, Australians do not have the habit of eating kangaroos. However, about a decade ago, they started eating it because it’s good for the environment. Australians are encouraged to eat kangaroo meat. Photo: Hypro. The country’s ecologists say the number of kangaroos has exceeded the control level, affecting the environment. In 2010, Australia had only 27 million kangaroos. Six years later, the number has grown to 45 million. Dishes with kangaroo meat can include steak, meatballs, barbecue, sausage. Some people have said that kangaroo meat smells like beef but is tougher, has a stronger smell than lamb. In addition to kangaroos, Australians also eat the emu bird (Australian ostrich), which is also the symbol of this country. Denmark – swan The swan is a symbol of Denmark and often appears with beautiful images in fairy tales. In many European countries, eating this animal is also prohibited. However, this is not a problem for the Danes. Eating swan meat is not illegal in Denmark. Photo: Hello National. Share on Esquire , Mario Batali, who once ate swan said its meat is deep red, lean. Some people say the meat of this species is smelly and chewy. However, the Cr8ive1 account of a cooking blog countered. This person said that after processing, swan meat is quite soft. You just need to keep the heat on medium, no need to cook too thoroughly. “Its taste is very interesting and controversial,” this person shared. However, you will find it very difficult to find recipes for swan meat online. Finland – brown bear The ancient Finns worshiped brown bears. There are 200 names for this species in their language. Finns today are used to calling nalle, otso and mesikämmen… Some other common names in the past include mettä, metsä, otava and mörkö. Bear meat is expensive food. Photo: Npr. However, nowadays, you can absolutely find restaurants serving brown bear meat in Finland. It can be used as a steak or burger. In this country, about 150 bears are hunted every year. The hunter has the right to own it. Hunters often keep the feathers and sell the meat. However, bear meat needs to go through many rigorous tests before reaching users to avoid worm diseases. Usually, bear meat is sold whole, not retail. Some people have said that the bear paw cooked with goose fat is the most famous. Each piece of bear meat usually costs about 160 USD. “You’ll need a glass of red wine to savor the meat”, blog owner A Luxury Travel to speak. Saudi Arabia – camel Not many parts of the world love camel meat like Saudi Arabia. According to the World Atlas Camel meat is a staple of the country’s diet. Statistics for 2020 of Global Trade Mark shows that Saudi Arabia is the largest consumer of camel meat (113,000 tons), far ahead of the UAE (2nd place, 35,000 tons). Camel meat is consumed in huge quantities in Saudi Arabia. Photo: The Food Ranger. Camel meat is high in protein, low in fat and has almost no saturated fat. It contains many amino acids, iron, glycogen that help support the growth of nerve cells. There was a time when the MERS epidemic raged, camel meat lost its place because studies showed the animal was an intermediary that spread the virus to humans. Spain – bulls For a long time, the people of the country of gaur have not hesitated to eat the meat of their national symbol. The Spaniards are famous for letting the bulls fight each other to the death and then eat the meat. The Spanish-style stewed oxtail is very famous. Photo: Travel + Leisure. “The meat is very tough. We have to cut it first and cook it with red wine overnight. Then it needs to be stewed for another four hours before serving customers,” said a local restaurant manager. If you go to Spain, you should probably try the stewed oxtail. This is considered the most delicious dish from the gaur.

Ingredients for 3 people – 500g sirloin – 200 g carrots – 100g of celery, 100g of green chili, 100g of bell pepper, green onion, 2 cloves of garlic, 2 slices of ginger – White sesame seeds – Hot rice – Spices: Shaoxing wine, sugar, soy sauce, starch, vegetable oil, salt Processing Step 1: – Slice the tenderloin into thin strips, about 2.5 cm long – Mix the pork with Shaoxing wine, sugar, soy sauce, egg white, cornstarch and oil until the ingredients absorb the spices. – Marinate for at least 10 minutes Step 2: – Slice carrots, celery and green peppers – Cut the bell pepper in half, remove the seeds and cut into thin slices – Mince garlic and ginger, chop scallions If you can’t eat spicy, you can omit the green chili Step 3: – Heat oil in a non-stick pan, over medium heat – When the oil is hot, stir-fry quickly so that the pork is hunted again. You can put the meat in the pan in 2 batches to avoid sticking – When the meat is almost cooked, take it out of the pan and let it cool Step 4: – Put garlic and ginger in hot oil pan, fry until fragrant – Add the sautéed chili for 2 minutes, then add the carrots, celery and bell pepper to the stir fry – Finally, add the pork and stir-fry evenly, season with soy sauce, Shaoxing wine, salt, sugar, and white pepper. Step 5: Finally, put the dish into a bowl of hot rice, add scallions and sesame seeds. The dish is ready to enjoy

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star