"Welsh soup, Cawl Cymreig in Welsh, is a mutton and vegetable stew cooked by Welsh people in winter. On March 1, St David, the patron Saint of Wales Day is a day that every household will bring out their own version to commemorate and celebrate. The proportion of ingredients varies, but most of them use seasonal vegetables, plus leeks, potatoes, rutabagas/Swedish turnips ? The translation is so beautiful, it means Swede), radishes, etc., and are stewed with beef or sheep. The slow-cooked Cawl Cymreig lamb in this restaurant can be forked easily, and the vanilla flavor is at the back. I loved eating this stomach-warming thing after being out for a long time that day! I also tried the Welsh rarebit, caws pobi . The bread is crispy and then spread with a prepared cheese sauce on top and then baked. The secret of this dish that is said to have appeared in the 18th century is in the sauce. In addition to cheddar cheese, it usually also includes Brown Ale, mustard, and Worcestershire sauce. It uses sourdough as the base and chives on top to neutralize the greasy, spicy and crunchy texture. Just one bite after another. . . Originally it was called rabbit in English, but due to the lack of rabbits, it was renamed rarebit Follow @toiletpaperkiu to see more, and let’s get together 緷快狠丸"
