瑞典有什么特产，要详细介绍
1、达拉木马，公元17世纪前后，在原始森林密布的瑞典中部达拉纳省地区，人们大多以伐木为生。工人们一旦进入原始森林，常常是十天半个月，最多甚至要待半年时间。伐木工人思念孩子，就有人想到用木头刻一些小玩具，回家时可作为给孩子的礼物。
2、瑞典腌鲱鱼，瑞典传统食物，将处理过的鲱鱼装入罐头中任其自然发酵而成的一种散发着恶臭、味道偏酸的罐装食品。
扩展资料：
达拉木马被誉为“瑞典的象征”，是当地人馈赠外宾的常备礼品，也是各国游客选购的热门纪念品。
在1939年纽约举行的世界博览会上。当时，达拉纳地区的作坊为瑞典展区制作了一匹两米多高的大木马，引起了人们的关注。当时很多家报纸在当时都选用了瑞典木马的大幅照片来报道这次展会。
在斯德哥尔摩市政厅的商店、街边的纪念品店甚至超市，随处可买到大小不同、颜色多样的达拉木马。不仅是因为达拉马是全手工制作，瑞典人为了维护这一品牌，也决不会降价出售。本是为儿童而制作的手工小玩具现已成了瑞典的一种国家象征物。
参考资料来源：百度百科-达拉木马
参考资料来源：百度百科-瑞典鲱鱼罐头
用英语介绍瑞典鲱鱼罐头
Surströmming (pronounced [ˈsʉ̟ːˌʂʈrœmːɪŋ], Swedish for "sour herring") is fermented Baltic Sea herring that has been a staple of traditional northern Swedish cuisine since at least the 16th century.
Just enough salt is used to prevent the raw fish from rotting (chemical decomposition). A fermentation process of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidic taste.
When a can of surströmming is opened, the contents release a strong and sometimes overwhelming odour. The dish is ordinarily eaten outdoors. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even more so than similarly fermented fish dishes such as the Korean Hongeohoe or Japanese Kusaya.[1]
The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring, found in the North Sea. Traditionally, the definition of strömming is herring fished in the brackishwaters of the Baltic north of the Kalmar Strait.[2] The herring used for surströmming are caught just prior to spawning.
At the end of the 1940s, producers lobbied for a Royal ordinance (Swedish: förordning) that would prevent incompletely fermented fish from being sold. The decree forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer on the books, the retailers still maintain the date for the "premiere".
