Beautiful landscapes, cold winters and much more- Canada is known for a few things, but food doesn't top the list. However, there are some national Canadian dishes that are unique to the country. Let's take a look.\n\n\n\nCanadian cuisine varies greatly by region. The cuisine has English, Scottish and French roots, with the classic ones of English Canada being closely related to British, while the other cuisine of French Canada developed from French and fur traders winter supplies. With the subsequent immigrations from Southern and Eastern Europe, South Asia and the Caribbean in the 19th and 20th centuries, the Canadian cuisine was expanded.\n\n\n\nMaple Syrup \n\n\n\nCanadian maple syrup is world famous. And Canadians eat it with, on and in everything. Really everything: In the morning oatmeal, on pancakes, as maple fudge, maple butter or on ham. In short, Canadian dishes become even more Canadian when they're soaked in maple syrup. The Canadian love for maple syrup culminates in the so-called taffy.\n\n\n\nCanadian National Dish - What to ean in Canada\n\n\n\nFish, Lobster and Seafood\n\n\n\nLet's stay with Atlantic provinces: These are famous for fishing. While you're there, don't miss out on lobster, seafood chowder (a heavenly-smelling chowder) and oysters! On the west coast, on the other hand, you can taste salmon. Also gladly dried as salmon jerkey.\n\n\n\nPoutine\n\n\n\nThis dish was invented in the 50s only in French-speaking province. Although Quebec is otherwise quite different from the rest of country, Poutine is recognized by many citizens as a national dish. The ingredients are easy: french fries, cheese curds and gravy - no one ever said Canadian food was healthy! Poutine is such a trendy fast food that you can get it pretty much anywhere.\n\n\n\nPeameal Bacon \n\n\n\nWhen we hear bacon, we usually think of crispy, streaky bacon. The Canadian peameal bacon can therefore come as a different version. This is back bacon, a less fatty but still tasty variant of bacon. The name peameal goes back to the practice of rolling bacon in yellow pea flour. Nowadays, however, corn flour is mostly used.\n\n\n\nMontreal Bagels\n\n\n\nTraveling to Canada and then eating bread may seem strange at first, but let one bread lover tell you: you should definitely try bagels. The bagels in Montreal are a bit different than in the rest of Canada. They are slightly smaller and thinner, but denser. They contain malt and egg, but no salt. The bagels are cooked from baking in honey water and then baked in a wood-fired oven.\n\n\n\nButter Tarts\n\n\n\nThey are small baked goods made with butter, sugar, syrup and egg filling. The filling is placed on puff pastry and after baking, the filling of the tart is crunchy and mostly firm. The tarts are one of the quintessentially Canadian cuisine, but their origin is unclear.\n\n\n\nSome believe the history dates back to the 17th century, while others believe the pies are similar to American pecan pies and Quebec sugar pies. Canadians enjoy eating healthier foods while trying to balance their love of baked goods and other convenience foods. Among the unique dishes Canada has created for the world is an intriguing combination of sweet and savory.