Cuisine As an ethnic mixture of SE Asian, Chinese, Korean, Swiss, Tibetan, and Nepalese, Daistallian cuisine is extraordinarily varied. Agriculture is a major industry in Daistallia 2104. In the south, rice and wheat are staples. In the north, the staple grains are barley, wheat, and oats. Beef based agriculture is a major industry, including Lish, Lam, sheep, and goats. (Lish is a local animal resembling a mix of yak, water buffalo, rhino, and cattle. Lam is a local llama variant.) Trout farming is also important.
In the West, the cuisine reflects the SE Asian, Chinese, and Korean roots. The food is usually quite spicy. Common spices include garlic, chili peppers, mint, cilantro, cardomen, cumin, nutmeg, black pepper, saffron, sage, cloves, cinnamon, and lemon grass. Common sauces and condoments include soya sauce, curry paste (generally made at home), and Kin Nam. Of particular note is the Daistallian Naga. This is the hottest chili pepper recorded, and measures 1.02 million SHUs. Kin Nam is a cross between Korean Kim Chee, Vietnamese Nuc Mon, and various SE Asian fish based sauces. It is very pungent and spicy, being made from chille peppers, fermented fish broth, and mixed vegetables. Fresh fruits, vegetables, and seafood are major ingredients. Pork and chicken are also important. Tea, rice, sweet wines, and beer are common beverages.
In the central and eastern regions, the cuisine is more reflective of the Swiss, Neapalese, and Tibetan cusines. The food usuallly contains large quantities of dairy and beef products. Trout is a major food stuff. It is usually served smoked or in a delectable cheese sauce. Bread, potatoes, and pastas are very common. Bread is often of a flat nan or tortilla style. Beef or pork sausages and pates are common. Mutton, Lish, Lam, and goat are also eaten, especially barbequed. Lish blood pudding is a unique local specialty. Tea, schnapps (especially the chilli schnapps), barley/potato vodka, are common beverages, as is beer. However, there are numerous fine wines to be had. The smokey full bodied red wines of the Central and Eastern Uplands are particularly recomended.
Regular everyday Daistallian food is very healthy, nourishing , practical and very tasty. Generally, breakfast is generally eaten between 6:00 and 8:00 am. The main meal is lunch, eaten around noon or 1:00. Dinner is eaten around 7:00 or 8:00 in the evening. Most westernerners use chopsticks, spoons, or their hands, depending on the food. One should never touch food with the left (dirty) hand. Most easterners eat with knife, fork, and spoon, or their hands. The left hand is also taboo. The first meal of the day in the west consist of a breakfast of rice, lentil soup, vegetables, and a small amount of pickled vegetables or kin nam. Lunch is usually rice, pickled vegetables, and a small bit of meat or fish. The evening meal usually consists of numerous small dishes and rice. In the east, musli, oatmeal, or barley porridge are common breakfast foods. These are often served with cream, cheese, or yogurt. Lunch is often a light sandwich or pasta dish. The evening meal is often heavy, with lots of meat.
The national dish of Daistallia 2104 is Kae Map. Kae Map is a very spicy curry-like dish of tofu and shredded meat in a very, very spicy sauce. Desserts are often sweet and sugary. Chocolate and ice cream are very popular. The national alcoholic drink is Chili Pepper Schnapps. For non-alcoholic drinks, most Daistallians prefer a local form of tea, usually served with butter and salt.
