Ansheles Artem
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About the video:
[Eng] Quite often Hong Kong people make me try foods that I wouldn't normally try, so I have decided to revenge! I was excited to make my friends try Russian food, but of course I didn't want them to like it, so when choosing the products I tried to choose the weirdest ones. Considering how broad Hong Kong food spectrum is, it was quite a challenge, nevertheless I have managed to capture some great reactions !
[Can] 香港嘅朋友成日都要我試一啲千奇百怪嘅本土食物，所以今次我決定大報復! 今次我搵咗幾個朋友試吓俄羅斯嘅食物，仲特別搵左幾樣最奇怪既比佢哋試。香港人好多都試過好多唔同嘅食物，要令佢地驚奇都係幾難嘅挑戰。不過我仍然成功捕捉到佢地「吃驚」既反應！
Menu:
1.Kvas
Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standards, as the alcoholcontent from fermentation is typically low (0.5–1.0%).It may be flavoured with fruits such as strawberries and raisins, or with herbs such as mint
Source : https://en.m.wikipedia.org/wiki/Kvass
2.Tvorog
Quark is a type of fresh dairy product made by warming soured milk until the desired degree of curdling is met, and then straining it. It can be classified as fresh acid-set cheese, though in some countries it is traditionally considered a distinct fermented milk product. Traditional quark is made without rennet, but in some modern dairies rennet is added. It is soft, white and unaged, and usually has no salt added.
Source: https://en.m.wikipedia.org/wiki/Quark_(dairy_product)
3. Kefir
Kefir or kephir (/kəˈfir/ kə-feer) alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains. It is prepared by inoculating cow, goat, or sheep milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.
Source: https://en.m.wikipedia.org/wiki/Kefir
4. Berezovy sok
Birch sap or birch water is the sap directly tapped from birch trees, Betula alba (white birch), Betula pendula (silver birch), Betula lenta, Betula papyrifera, and Betula fontinalis.
Birch sap is collected only at the break of winter and spring when the sap moves intensively. When fresh, it is a clear and uncoloured liquid, very similar to water, often slightly sweet with a slightly silky texture. After two to three days, the sap starts fermenting and the taste becomes more acidic. Birch sap may be consumed both fresh and naturally fermented.
Source: https://en.m.wikipedia.org/wiki/Birch_sap
5. Zasolka
Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining (preparing food with brine, that is, salty water) and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish(usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbageare also often preserved in this manner.
Source: https://en.m.wikipedia.org/wiki/Salting_(food)
