National Foods and Drinks in YN

[Nacrad]

Since time immemorial, countries have strived to make themselves stand out from others, whether due to a genuine need, or out of a novelty complex. Nonetheless, countries use many things to identify themselves, like culture, climate, geography, languages, and so much more.

When a food or drink is commonly used to associate with a nation, it can be called a "national food" or "national drink". These may range from simple snack items, to multi-course gourmet meals, and may or may not be recognised by the national government. What are your country's national foods and drinks?

For Nacrad, there are multiple food items that can be regarded as a national food, involving fried noodles, fried rice, and other side dish items, namely fried rice noodles with beef, Singapore-style fried vermicelli, Formosan beef noodle soup and oyster omelette, the former two originating in the Pearl River Delta region and the latter in and near Formosa.

With exception to the beef noodle soup, the national foods of Nacrad were also on the menu for Nacrad's own battle rations, and they were consistently regarded as the best items in the assortment of rations.

What are your country's national foods?

[Aikoland]

The national dish of Aikoland is widely considered to be Chamionnais beef and onion stew (ragoût de bœuf et oignon à la chamionnaise), often simply referred to as Chamionnais stew (ragoût à la chamionnaise). The dish originates from the Chamion region of Île-de-Saun and the earliest recorded reference to the dish is from a 1549 cookbook that refers to the dish as being 'a well-known dish from the Kingdom of Saun'.

As its name implies, it is a stew wherein the primary ingredients are beef and onions. Other ingredients added to the stew can vary, although 'traditional' Chamionnais stew generally contains beef, onions, carrots, celery, peas, and beans and is typically topped with black pepper and chives. In addition to these ingredients, potatoes have become a fairly popular component of the stew since the mid-19th century, although they are not widely accepted as a 'proper' ingredient and practically any instance of Chamionanis stew containing potatoes will make note of this.

In modern Aikoland, not only is Chamionnais beef and onion stew served at practically every restaurant, from the cheapest ones to ones where even an appetizer might cost you at least twenty francs, but preprepared varieties, canned or otherwise, are widely available at Aikolandais supermarkets so someone who doesn't have the time nor patience to make it 'properly' can buy one of them to toss in the microwave or heat on the stovetop instead.

[Republica Federal de Catalunya]

To say a classic Fricandó a beef stew. Stews are a classic in my country.
https://www.elnacional.cat/en/gastronom ... 8_102.html

I only refeer to metropolitan territories cuisines.

Catalan cuisine is part of the Western Mediterranian cuisine. Is highly related with nearby Iberic Peninsula cuisine as País Valencià cuisine and southern French cuisine.

Traditional cuisine relies heavily on ingredients popular along the Mediterranean coast, including fresh fruit and fresh and dry vegetables (especially tomato, garlic, potatoes, peppers, onion, spinach, aubergine, capsicum, and artichoke),, rice (we are the main EU producers), wheat products (bread, pasta), for example: Coca is similar to a tomatoless pizza. Olives. Arbequina variety olive oils, wines, legumes (beans, chickpeas), mushrooms (particularly wild mushrooms), nuts (pine nuts, hazelnuts, cheesenuts, wallnuts and almonds), all sorts of pork preparations (sausage from Vic, ham, salted ham, xoriço, etc.), sheep and goats' cheese, poultry, beef, lamb, and many types of fish like sardine, anchovy, tuna, and cod. Sea food as mussels, Cray fish, prawns, etc.

The traditional Catalan cuisine is quite diverse, ranging from pork-intensive dishes cooked in the inland part of the region (Catalonia is one of the main producers of swine products in the EU) to fish-based recipes along the coast. These meat and seafood elements are frequently fused together in the Catalan version of surf'n'turf, known as mar i muntanya. Examples include chicken with lobster (pollastre amb llagosta), chicken with crayfish ('pollastre amb escarmalans), and rice with meat and seafood (arròs mar i muntanya).
Fish and seafood dishes are very common in coastal areas while in the mainland traditionally uses river fish and dryed fish as cod.

The cuisine includes many preparations that mix sweet and savoury and stews with sauces based upon and the characteristic picada (ground almonds, hazelnuts, pine nuts, etc. sometimes with garlic, herbs, biscuits).

Spices are not specially hot mainly local condiments; as time, rosemary, oregano, black pepper, white pepper and sweet red pepper or bitxo pepper, etc.

Some traditional dishes and condiments.

Catalan-style cod (with raisins and pine nuts)
Escalivada (various grilled vegetables)
Escudella (a stew, it may be served as soup with pasta and minced meats and vegetables, or as the soup first and then the rest)
Fricandó
Ollada (meat and vegetable stew)
Esqueixada (salted cod salad with tomato and onion)
Mongetes amb botifarra (beans and pork sausage)
Pa amb tomàquet (bread smeared with tomato and oil, and sometimes garlic)
Tonyina en escabetx (tuna escabeche)
Suquet de peix (a seafood casserole)
Savoury Coca. A kind of white pizza. Generally the most common are with onion and sweet red pepper with meat preparations or sardine. And, spinach, raisins and pinenuts.
Mar i Muntanya ("Sea and Mountain") dishes, which combine meat and seafood
Embotits, a generic name for different kinds of cured pork meat, including Fuet (a characteristic type of dried sausage) and Sauchisson or Llonganissa, butifarra (boudin).
Calçot (specially cultivated onion, grilled and served as a "Calçotada")
Cargols a la llauna (cooked snails)
Rice dishes as: Paella, arròs rosary at, arròs de muntanya.
fideuada I fideus rossejats.
Sonsos (Gymnammodytes cicerelus, also known as Mediterranean sand eel, sonso in Catalan, and barrinaire or enfú in Menorca, is a fish in the family Ammodytidae. It is the only species of this family in the Mediterranean Sea.)

Popular Sauces:
Allioli, a thick sauce made of garlic and olive oil, used with grilled meats or vegetables, and some dishes. Allioli means garlic (all) and (i) oil (oli) in Catalan.
Samfaina, also called tomacat or pebrots amb tomàquet. It is a variety of Occitan ratatouille.
Romesco or Salvitxada (made from almonds, hazelnuts, garlic, bread, vinegar, tomatoes, olive oil and dried red peppers) from Valls.
Xató, a variety of Salvitxada without tomatoes.

Wine is very popular drink. We produce a great range of varieties and we have many protected denominations. Also Champagnes (Caves), apperitives as Muscat and
Vermouth, dessert wines as sweet muscat, Banyuls and Rancí.
Our wine is similar by varieties used to southern French wines and iberic nearby regions.

[Gandoor]

Grilled tuna and rice is considered to be the national dish of the Democratic Republic. The dish is extremely simple and merely consists of a piece of grilled tuna that has been completely covered in white rice. It's often joked in our nation that if you can still see the tuna, then you don't have enough rice on it.

[Silvedania]

The national food of Silvedania is Ache, a round flatbread about 4 inches in diameter. It is composed of flour, water, a pinch of baking powder, salt, and eggs(a somewhat typical flatbread so far). For a sweet version, they are regularly topped with a creamy fruit puree or sauce and small chunks of fruit or chocolate. For a more savory option they are topped with a spicy tomato sauce and baked chunks of potatoes. They can also be dipped plainly in cheese sauces such as ricotta, which is a more common snack version.

OOC: I included the ricotta version in a factbook that covers Silvedanian Cuisine.


Plain Ache Chips

Ache with Ricotta

OOC: A lot of Silvedanian cuisine has to do with flatbread. Don't ask me why, I just chose that when I was worldbuilding. I also couldn't find pictures of flatbreads with chocolate, fruit, or potatoes.

The national drink of Silvedania is tea, most commonly lemon or ginger.

[The Elyrion]

Hello. Thanks for asking this question.
I must start off by saying that, the religion that almost everyone within the Elyrion nation dictates most of our lives with major power. The most important tenant to this topic is, due to the focus on natural conservation that the gods and goddesses wish for us to follow, it is forbidden to harm plants and other fauna. Even when hunting animals, a specific process is needed as to not upset our deities.

That means us Elyrion live a completely meat - based diet, so food and drink is naturally more limited.

The national food of Elyrion is more like a snack than a full meal, and that is the i#mm∑a# ~a₼₼∫∑ (Animal Waffle), made from chicken's eggs and pork sausages.



The national drink is even harder to pick. I suppose most Elyrion natives drink a light gravy to sate their appetite (Perhaps a little weird to outsiders, I could imagine), so perhaps that's the national drink?

Well, I appreciate the question.

This message was personally crafted by his majesty King Elaminuus I

[Charoskania]

Ham Kebab

[Naxera]

Probably the Goat Stew is our national dish.
The most popular drink could be beer.

[Brilinako]

The food which is most widely considered to be the national dish of Berilia is stoof, which is a local adaptation of a Dutch stew called hachee. Stoof is traditionally prepared in a Dutch oven and contains beef cubes, spices and onions. Variations of stoof can include variants with pork or reindeer or include vegetables. Stoof is most commonly served with potatoes.

Due to Berilia's large amount of colonial heritage from being a Dutch colony until the 1970's, Dutch cuisine is widely popular including variants of Indonesian dishes like mi goreng and satay, which are less spicy compared to the original.

Due to Berilia's Jewish minority and lack of percieved antisemitism, Berilia has become a hotspot for Jewish cuisine and a growing community of yordim (Jewish emigrants from Israel) has further increased the diversity of Berilian cuisine. Due to religious observations, foods which involve stewing overnight are popular including a variant of stoof which is prepared using fish or eggs instead of beef. A group of emigreés brought and popularized a variation on the Israeli street food sabich, which consists of egg, fried eggplant, salad and a tahini-based sauce, modified to local tastes.

[Felicidadia]

the National drink is the Orange Juice and the National Food is Breadsticks and they are both a big tourist attraction.

[Diarcesia]

National food: Sausage salad with redcurrant dressing
National drink: Prismatic Whiskey

[Ko-oren]

Main dish:
Fruit stews (dishes with meat/fish and vegetables, but sweet fruits mixed in for taste. Includes (sweet) potatoes since they were available to us.
Fish and vegetable burritos (staple food. Where fish aren't available, meat is switched in)

Side dishes:
Fruit salad biscuits (originally a way to prevent fruit from rotting, also includes (short)cakes)
Rich salad, a salad consisting of meat(, potatoes), and small bits of vegetables, served cold

There are other dishes, but they are mostly regional, even if they have since spread to the entire archipelago. Generally, our dishes are rarely spicy or very seasoned, but instead are (very, very) sweet (or sweet & sour).

[The Piratini Republic]

Chimarrão, a drink made from yerba mate, is our national drink. Chimarrão is made by soaking dried leaves of yerba mate in hot water.

The national food is churrasco, which is basically barbecue. There are churrascarias (steakhouses) everywhere, in every town and city of the country. Another national food is the Xis, a pressed bread filled with hamburger, bacon, or filet steak. The Xis is bigger (and, according to some, better) than most McDonald's and Burger King's hamburgers, although it is undeniable the Gaúcho sandwich is just a "copy" of the American hamburger.

[Catarra]

Caçoleta, Cassoleta, Cassolet or Cassoulet but also mongetada.

is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs, mongetes in Naut Catarrès), this dish is originary from southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.

All cassoulets are made with white beans (french: haricots blancs or lingots),[a] duck or goose confit, sausages, and additional meat. In the cassoulet of West Catarra, the meats are pork and mutton, the latter frequently a cold roast shoulder. The central catarran version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castell-Aragonès uses a duck confit instead of mutton.

Haute cuisine versions require mixing pre-cooked roasted meats with beans that have been simmered separately with aromatic vegetables, but this runs counter to cassoulet's peasant origins. In the process of preparing the dish it is traditional to deglaze the pot from the previous cassoulet in order to give a base for the next one.

In spite of the origin is from Southern France. The Legend said: That the dish was invented during the Barcelona's Great Turkish siege of 1551. Why the defenders using their last stocks before the final Turkish assault. They were invigorated by the beans. Also it had effect of making the Turks believe that defender had more arquebussiers they really had. So after being repulsed, the Turks and Barbary pirate lift the siege and returned to their African possetions.

[Demotek]

Demotek is a bit of an oddity though it was influenced predominantly by Mexican cuisine along with Neapolitan and various other sources. It's a diverse melting pot though the first two come to mind. If I have to say what our signature dish might be, it would be tlahzza, a relatively new dish. It was made by combining the elements of tacos and Neapolitan pizza. Imagine a small hand-sized pizza though folded as a taco and filled with flank or skirt steak, marinara salsa and a mix of cheeses. It's been described as basically a gourmet's verson of a Meatball Hot pocket by some of the tourists. It's a pretty good comfort food.

Another is basically a churrasco styled lamb or beef treated with kebab spices before coating with sauces and occasionally some other stuff like certain vegetables and others before placed on a long piece of pita, which is then rulled up burrito styled and then cut to be served.

As for our national drink, well... there's well... "wizard mead". It's one of the oldest beverages and said to be founded by the first known leader of Demotek. It's made from honey that has hallucinogenic properties and ensured it maintains it. Usually taken as a form of relaxant beverage. It's still brewed today by certified religious orders and can be hard to come by.

[Bigpipstan]

The cuise here in the Anocratic empire can seem bland by real life standards. Since we have carnivore and herbivore population. Gootraxians mostly eat just cooked fish. Others usualy eat cooked corn with rice. For beverages the most common excluding water is beer and mushroom wine. A rare iconic drink is the prismatic juice, a multicolored juice made using two rare cultivated fruits.
However there are some other better meals served in iperial restaurants like for example:
Porter soup, a simple soup in which the main ingredient is tomatoes and beats. Porter course, a fine vegetarian meal consisting of onions, beats and eggplants. Crimson soup, in which the main ingredients are: salmon, snap peas and salt.
In conclusion imperial nation food is cooked rice with corn. National drink is prismatic juice.

[Tangatarehua]

The national dish of Tangatarehua is Ika ma Kumara which is loosely, though often erroneously, translated as "fish and chips".

More specifically it means chips made from Kumara (sweet potato), a staple food in Tangatarehua for thousands of years along with various forms of fish. Traditionally, the fish is served raw but in modern times it's become more common for the fish to be fried.

The national drink is an alcoholic beverage called Waipiro Kumara, often marketed internationally as just "Waipiro" (although Waipiro literally translates as "Alcohol" and so would refer to any liquor.) Waipiro Kumara is a beverage very similar to vodka, except it is made from sweet potatoes and has a more amber colour to it.

[Comicsland]

Comicsland's national food is the fried comics. It is cooked by wrapping fish or chicken meat(or vegetables in the vegan version)in a special paper made out of grain and rice with some comics drawn on it and then fried and served usually with mayonnaise or spicy sauce,but you should never eat it with barbecue sauce because,for some strange reasons,it's considered an offense to the national cuisine

The national drink is Fiji water

[Ostrali]

In our region we are a large cheese exporter taking pride in cheese production our population is particularly fond of peccorino romano

A traditional Dinner would consist of the following

Ham
Cheeses
Wine
Peppers
Potatoes
And rice

[Sanvolandia]

The national dish of Sanvolandia is Isiya,a soup containing steamed meat and Baurú (edible leaves,very common in Sanvonic dishes) and tomatoes (may also contain tofu instead of meat as a vegan alternative)

There is no national drink.

[The Crimson Isles]

Currently, the national food is Drätze, which is usually a form of Medium Rare Steak covered in a cheese and garlic Gravy, and served with Spätzle noodles and warm biscuit. The origin of Drätze dates back to the German inhabited town of New Rosenheim in the early 19th century.

The national drink is Kækni, a form of floral wine that has a history dating back to the Ancient Wachinsian people that inhabited what is now the Crimson Isles.

[Rhanukhan]

Khahadjyari is a popular Rhanukhani dish consisting of cooked smoked haddock, salmon, squid, hard-boiled eggs, boiled rice, peas, sultanas, crushed almonds, parsley, ground spices (traditionally cinnamon, coriander seeds, dill seeds, ginger, cloves, and nutmeg), and cream.

The dish can be eaten hot or cold. Other fish or meat can be used, such as tuna or pork, though these are not traditional.

History
Khahadjyari is thought to have originated with the ancient Pretakhoni rice-and-bean or rice-and-lentil dish named Canchar, with its introduction into Rhanukhan traced back to the time that their empire expanded into the Holodlhessi Lowlands. Historian, Professor Henrietta Blancmange cites Gaius Sallet (c. 1340AU) mentioning a dish of mung beans boiled with rice called Khanjri and also cites a reference to a lentil-based dish, Cinchdi, from the "Lyver Cyvi" (compiled c. 1190AU). In Kambrajhan (the former heartlands of the old Pretakhoni Empire), where Cinchdi remains popular, the lentil and rice dish is usually served with a spiced yoghurt that can be mixed with the Cinchdi. Cinchdi is usually not prepared with fish in Kambrajhan, although fish is sometimes eaten alongside Cinchdi in coastal villages where seafood is plentiful. According to Professor Blancmange, while fish is considered a key element of modern Rhanukhani Khahadjyari, the use of the term for "mess of re-cooked fish ... is inaccurate".

Dominus Matthias III (r. 1662-1717AU) was fond of Khahadjyari and was doubtless responsible for its popularity spreading beyond its birthplace in the eastern provinces of the Holodlhessi Lowlands into the rest of Rhanukhan, particularly the newly acquired provinces of Elamadh, when it was served at his wedding to the Elamadhite Princess Melissa (thereafter Domina Melissa I) in 1676AU.

The dish in its modern form was listed as early as 1590AU in the recipe book of Stephana Malacolite of Bhanakha. The Rhanukhani Historic Trust's book, "The Rhanukhani Kitchen" by Christopher Truncheon notes the Malacolite recipe and other old examples. By the 19th century, Khahadjyari had become an iconic dish all across Rhanukhan, strongly associated with the country and its people around the world, and it remains so to this day.

---

Grookh is a distilled beverage made from cabbages, most famously in Wehldi province, though Grookh distilleries can be found in all parts of Rhanukhan.

The distillation technology to produce Grookh from cabbage syrup was first introduced from the southern Holodlhessi provinces in the mid-1200s CE (late-800s AU). The province of Wehldi particularly embraced the spirit and is now famed for its rolling, misty hills covered in structured, geometric rows of emerald-green cabbages. Although Grookh is made all over Rhanukhan, Wehldi Grookh is widely renowned as the finest and carries a Protected Designation of Origin. The soil of the province is rich in sulphur and limestone, giving the cabbages a sharp, crisp bite that translates into a smooth, highly sought-after burn. To the denizens of Wehldi, a Master Distiller was historically more respected than the province's Baron.

A major rival to Wehldi Grookh is the Grand Grookh of Mahsalla province. Located on the edge of the Pyhnanni Mountains, a massive, terraced volcanic crater where the geothermal heat allows giant, dense cabbages to grow year-round is the source of this notable vintage. Volcanic ash feeds the crops, injecting a natural, smoky complexity into the distillation process. The Mahsallans are highly protective and litigious. Only Grookh distilled from cabbages grown within the crater's rim can legally be called Grand Grookh. Anything else - including their famed rival - is dismissed by them as merely "sparkling cabbage liquor."

Planting, tending, and harvesting the specific cabbage strains employed in the production of Grookh remains a manual effort, largely unchanged by modern farm machinery and relying on centuries-old know-how. The people who harvest it have intimate knowledge of how the plants should be cultivated, passed down from generation to generation.

The Symyano invasion of 2008CE (11ε4AU) changed everything, but it did not change the cabbage. In a world scarred by alien invasion and rapidly pushed into hyper-advanced technology, the old-world Grookh distillers stand as stubborn monuments to human heritage. The farmers refuse to use alien technology or synthetic fertilizers. They believe the soil must contain the literal, historic dirt of Sargvilosahnah to produce a true vintage.

The largest problem with fermenting cabbage to alcohol is its very small amount of sugar and its notorious reeking smell when cooked down to a higher sugar level. If it is boiled for a sufficient time, however, it can be concentrated to the point that makes it worthwhile. For Grookh production this is traditionally carried out over a warm coal stove. It usually requires a day of boiling the vegetable to reduce it enough to get a reasonable amount of sugar, typically resembling a weak molasses by the time it is concentrated enough. The smell is famously regarded as intolerable by most people outside the industry - the areas surrounding Grookh distilleries are not popular for habitation!

The cabbage ferments very vigorously, producing extraordinary nutrient levels, and the resulting syrup is stilled in a pot still. It may be distilled a number of times, depending on the traditional tastes of the region, to reduce the cabbage flavour to the preferred level. A dozen cabbages can be expected to produce approximately one pint of Grookh by the end of the process. The final alcohol content is typically between 70-120 proof.

Grookh comes in an abundant array of colours ranging from clear, through gold, to a dark amber brown. The colour and final flavour of the Grookh varies greatly depending on the aging process and the type of wood used for storage.

In Rhanukhan, the most traditional way to drink Grookh is neat, though beyond the country’s borders, many people prefer to disguise the famously pungent flavour with other spirits or mixers (for example, a "Pyhnanni Sunset", in which a golden Mahsallan Grand Grookh is mixed with cinnamon and orange juice and served "on the rocks"). The best quality Grookhs impart a sought-after alcohol burn, and drinking it mixed with anything is likely to remove much of the flavour. These fine Grookhs are usually sipped from a ceramic cup rather than a shot glass, and savoured instead of quickly gulped. Doing so allows the taster to detect subtler fragrances and flavours that would otherwise be missed.

Mega-corporations have tried to replicate Grookh using recently introduced Symyano molecular synthesis technology, but connoisseurs claim it tastes "hollow" and lacks the iconic, sulphur-rich burn. True premium Grookh is still simmered in centuries-old, hand-beaten copper stills. Due to persistent efforts by criminal elements attempting to pass off this cheap, synthetic alcohol as true, pre-invasion style Grookh, authentic bottles are now fitted with secure quantum-encrypted barcodes to prove their regional origin - the industry's one small concession to modern technology.

Bottles harvested during the actual year of the Symyano invasion are the holy grail of the Sargvilosahnah's Grookh afficionados. The atmospheric ash and exotic material ejected by the impact of the celestial object known as "The Banana" that presaged the invasion subtly mutated that year's cabbage crop, creating a completely unique, highly dangerous flavour profile. A single bottle appearing on the market can spark a corporate war and grant its seller a lifestyle befitting an Elamadhite Merchant Prince.

[Great United States]

Fish Filet,preferably extra-deep fried and with jalapeno seasoning (full story in my overview factbook)

[Ardchu]

We have many dishes here. Ardno Acorn Pie, Anduin Eel Stew, Indus Island Kelp (smoking it in small amounts is fun, but just eating it prepared correctly is fine), Human Ribs, and Swamp Water Soda is a popular drink. Coca-Cola has even made a version of it that is very popular in Ardchu.

[The Testament]

Bread is the main Food of the Testament. Bread stands for many Things, such as, the Body of Christ, a Sign of Sharing and Thanksgiving, Love from God for Humankind, and much more. Tis also a common Staple among the Testamentarians in the offwardness of other Grains, mainly Rice and Buckwheat.

Wine is the main Drink of the Testament. Witherwardly, while Aledrinking is frowned upon both in the Holybook and Testamentarians, Wine is drunken in formal Settings, such as, Sacrament. Although you cannot drink in the Testament, Winemaking is an honored Craft - the Art of making the Blood of Christ and God is not an easy Artwork.