what is the most popular food in denmark
Danish cuisine Danish cuisine (Danish: det danske køkken), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as frikadeller (meat balls) and medisterpølse, or from more substantial meat and fish dishes such as flæskesteg (roast pork with crackling) or kogt torsk (poached cod) with mustard sauce and trimmings. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained in popularity since the 1960s.[1][2]
Tourtière Tourtière (French pronunciation: ​[tuʁ.ˈtjɛʁ], Quebec French: [tuʁ.ˈt͡sjaɛ̯ʁ] is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie.[1][unreliable source?] A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec,[2][3] it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long.