This past weekend, on Saturday, there was an international Food Fair where international students were making foods from their home country. Unfortunately, I was not be able to able to attend, so I will talk about what Czech cuisine looks like.
All my not-Czech friends who tried Czech cuisine, they either really liked it or do not eat at all. The meal is usually very heavy and includes a meat and some type of sauce. Czech cuisine has one unique quality and that you can put it in the fridge for 2 days and reheat it and still tastes relatively good as when it is made for the first time. It is because in the history were living very economical life styles in farms many times and they were trying to use their resources as much as possible.
Like Italians developed pasta or Japanese sushi, Czech developed “czech dumpling” it very different than the Chinese one. We three types of dumplings. One is called “Bramborový” which is an adjective of potato, because the dumpling is made from potatoes. Then we have “Houskový” which is an adjective of bread roll because this type of dumpling is made from bread rolls. The last type of dumpling is called “Ovocny” or fruit dumpling because it has fruit inside, but people put there a lot of things like Nutella or jam. But if Czech person offers “Ovocný” knedlík one refers to a sweet dumpling.
Other popular meals are called Svíčková or Knedlo Vepřo Zelo.