Peru borders the Pacific Ocean to the west, with the majestic Andes Mountains running through its center. To the east lies the Amazon rainforest, characterized by year-round high temperatures and abundant rainfall, and covered in forests. Nature has endowed the country with an exceptionally diverse landscape, climate, and ecosystem. It's safe to say that Peru possesses every natural environment on Earth. In fact, Peru, renowned for its abundant tourism resources, also boasts irresistible cuisine. Peruvian culinary techniques, spanning centuries, have blended the cooking styles of indigenous Indians and Spanish colonists, influenced by the culinary traditions of peoples around the world, including early slaves from Africa and immigrants from Asia, Europe, and the Arab world. However, the essence of Peruvian cuisine lies not in its culinary techniques alone. As the host of the Taiwanese food program "Food Three Links" explained, Peruvian cuisine is precisely due to its ecological and climatic diversity, which has fostered a rich food chain. For example, the abundant marine fish and shellfish resources, the countless varieties of potatoes and corn found in the Andes, and the countless game species from the Amazon rainforest—these fresh ingredients delight every chef and are a source of inspiration for talented chefs.
    Cuisine opens the door to the wisdom of the Peruvian people and allows the world to gain a deeper understanding of Peru and its culture. Peruvians cherish their culinary culture with gratitude. Not only does they hold an annual food festival in Lima, but they've even built a dedicated food museum in the capital.
    I've watched several episodes of the Taiwanese food program "Food Big Three Links" about Peruvian cuisine. The chef-turned-hosts use humorous language, exaggerated expressions, unique perspectives, and genuine personalities to describe Peruvian cuisine: the cheapest seafood is abalone, the most popular late-night snack is grilled beef heart, the most outrageous shops have entire streets, the most bizarre drinks are made to look like they're being prepared as medicine, and the best donuts have bubbles bubbling inside the flour. And then there's the Big Mac breakfast chicken burger that's enough to make you go mad, the Peruvian steamed buns are so big they're stuffed with Dongpo pork, the spiciest chili isn't spicy at all, and the scariest drink is made with live frogs...
    So, how do Peruvians view their own cuisine? Actually, the food museum doesn't offer the exaggerated descriptions depicted in "Food Big Three Links," just as frog drinks aren't mentioned in the museum's introduction. It seems Peruvians don't consider drinking raw frog juice to be anything special. The museum's introduction to Peruvian cuisine is fairly standard, accurately and focused on the unique characteristics of Peruvian cuisine. My overall impression is that Peruvian culinary culture is influenced by its natural conditions, and is divided into three regions from east to west: the western coastal region (an arid desert with little rain), the central Andes plateau, and the eastern Amazon tropical jungle. Relatively speaking, the cuisine of the central and eastern regions is still primarily indigenous, while the western coastal regions, with their large population of immigrants, have a more diverse flavor profile.
In Peru
, there's a cola called Inca Cola. This yellow soft drink, with a hint of pineapple and a sweet flavor, is so deeply ingrained in the lives of Peruvians that no other beverage can surpass its status. It's practically the country's "national drink." Known as the "Taste of Peru," Inca Cola's advertisements are ubiquitous throughout the country. Whether you go to restaurants in major cities, on the tables of ordinary families, or even in remote mountain towns, you'll find Inca Cola everywhere you go, and it's enjoyed by everyone, regardless of social status.
 When talking about famous drinks in the Andes, corn juice and corn wine are absolutely indispensable. Corn juice is a local staple, a deep purple liquid with a unique aroma. Due to the starch content of corn, the drink is slightly thick, and a few drops of lemon juice enhance its flavor. Corn wine is a staple at every Andean celebration. Available in purple and creamy varieties, corn wine is smooth and sweet, its juicy sweetness disarming, but it actually has a strong aftertaste. Failure to resist the sweetness of corn wine could lead to its captivation. Besides festivals, to find corn wine on a regular basis, simply look out for long bamboo poles erected at the entrances of homes in the countryside. Topped with a red plastic bag and a large bouquet of flowers, these poles advertise the sale of corn wine. Without signage, newcomers to the Andes might be unaware of the hidden meaning behind these long bamboo poles adorned with red plastic bags and flowers.
The museum is filled with Spanish-language introductions, so it's a bit difficult to understand what's going on here... This article took a long time to write, but fortunately, it's finished... Peruvian cuisine is more than just this, but space is limited, so I can only write about this. As the culinary kingdom of the Americas, Peru does have many amazing places, so the most important thing you can't miss when visiting Peru is the food...