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1 Yukon : Sourdough Bread The loaf gets its moniker from the sour taste of the fermented starter dough that acts as a natural leavening agent . The hearty bread helped hungry prospectors survive harsh conditions during the Klondike Gold Rush . In Dawson City , stop at Cheechako ’ s Bake Shop for fresh sourdough loaves .
2 B . C .: Salmon With about 50 First Nations in British Columbia ., you ’ re never too far from an Aboriginal culinary
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experience . Traditionally , salmon has been the most popular staple eaten by the peoples of the Northwest . Try sockeye salmon in chowder , salad or a panini at the Thunderbird Café at Whistler ’ s Squamish Lil ’ wat Nations Cultural Centre .
3 Alberta : Steak No one will dispute that beef is Alberta ’ s most famous food . The first large-scale ranches were established in the late 1800s , and Western Canada ’ s beef industry has been going strong ever since . Head to Longview
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Steakhouse and Country Inn for the best steak dinner in Alberta , hands down .
4 Saskatchewan : Lentils Pulses are to Saskatchewan as oil is to Alberta — big business : More than $ 2.4 billion worth of lentils were exported from the province in 2015 . You can savour variations on lentil soup most anywhere in Saskatchewan , but for a more unique take on the ingredient , try Reginabased Rebellion Brewery ’ s red lentil cream ale .
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5 Manitoba : Lake Fish Manitoba ’ s commercial fishing industry hauls in about $ 30 million annually , meaning you ’ ll find plenty of lake fish on restaurant menus . Try smoked wild sockeye at Deer + Almond in Winnipeg ’ s Warehouse District , or pickerel cheeks at the Canadian Museum for Human Rights ’ Era Bistro .
6 Ontario : Beaver Tails Named for its resemblance to the tail of our national animal , this fried-dough treat comes with sweet
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illustrations : monika melnychuk / i2iart . com |