A fundamental characteristic of the Hungarian cuisine is the usage of pork meat and fat, because on they raids, the Turks took over all domestic animals, except for the pigs, wich they do not eat because of the Muslim regulations. Beside pork, the traditional ingredients of the Hungarian dishes are other meats, fresh fruits and vegetables, fresh bread, milk products and honey. The most famous representatives of Hungarian cuisine are: the world-renowned goulash, stuffed cabbage, the "pörkölt" stew(from pork, beef, chicken, sheep), fish soup, the "paprikás" stew (from chicken and veal), chicken, or cock soup Újházi style, bean soup Jókai style (with hock, sausages, noodles), pork based products (sausage, salami etc), potatoes with paprika, bean goulash, cabbage, cottage cheese noodles, the meat jelly, etc. The old Hungarian cuisine can not be compared to Western European kitchens, because kitchen and culinary philosophy took a completely different point of view and was so much more complex than the contemporary European cuisine. The Hungarian cuisine is characterized above all the cooking. While in the West people rather bake, in east most of the people cook. Mouth-watering spicy dishes, rich stews and sauces, hearty soups, yummy desserts. That’s Hungarian cuisine in short! There are few other ethnic gastronomies that are so varied, creative and savory than Hungarian cooking.