Zumbahua, Ecuador 必做之事

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Zumbahua, Ecuador 最受欢迎的景点

厄瓜多尔最值得做的事情涵盖火山顶峰与活生生的自然实验室。登上科托帕希火山，这座海拔5897米的层状火山跻身世界最高的活跃火山峰之列。探索加拉帕戈斯群岛，达尔文的雀鸟和巨龟依然在13座主要岛屿间自由游荡，每一座岛屿都带来独特的野生动物邂逅。

Photo: Wilson Latacunga / Pexels

Photo: Wilson Latacunga / Pexels

1. Quilotoa Lagoon

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Zumbahua

4.8 (2,326)

Lake自然景观机构

很少有地方能让你在古老火山口内划行 kayak。你将沿着陡峭的山路下行，穿过火山岩层，抵达不断变幻的碧色水岸边。

快速信息: 这个火山口湖深达250米，湖水会随阳光和矿物含量的变化在蓝绿色、翠绿色和深蓝色之间切换。约800年前的火山活动形成了这个破火山口，留下了一个近3公里宽的塌陷锥体。

亮点: 这座湖位于海拔3800米处，所栖身的火山在西班牙人踏上美洲大陆之前就再也没有喷发过。皮划艇爱好者划过火山口湖面，而安第斯秃鹰则在头顶400米的高空翱翔。

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传统甜点

Dulce de Leche

Dulce de Leche in Ecuador is often made with panela (unrefined cane sugar) and served with cheese. It is a beloved sweet treat found in markets across the country.

Espumilla

Espumilla is a light, foamy meringue-like dessert made from guava pulp and egg whites. Street vendors traditionally serve it in a glass cup with a spoon.

Helado de Paila

Helado de Paila is a traditional Ecuadorian ice cream made by hand in a large copper pot (paila) filled with ice and salt. The fruit mixture is stirred vigorously until it freezes into a creamy sorbet.

传统咸味菜肴

Ceviche

Ecuadorian ceviche is distinct from other Latin American versions as it is often made with shrimp or fish and served with a rich tomato-based sauce. It is commonly accompanied by popcorn, plantain chips, and toasted corn.

Llapingachos

Llapingachos are crispy potato patties stuffed with cheese and served with peanut sauce, chorizo, and fried eggs. They originate from the highlands of Ecuador and are a staple of Sierra cuisine.

Hornado

Hornado is a slow-roasted whole pig that is marinated in garlic, cumin, and achiote before being cooked in a brick oven. It is traditionally served with llapingachos, mote (hominy corn), and a crispy skin known as cuero.

传统饮品

Colada Morada

Colada Morada is a thick, purple fruit drink made from black corn flour, berries, and spices like cinnamon and cloves. It is traditionally consumed on November 2nd for Day of the Dead alongside guaguas de pan (bread shaped like children).

Canelazo

Canelazo is a warm, spiced alcoholic drink made from cinnamon, panela, and aguardiente (sugarcane liquor). It is a popular beverage in the Andes highlands, especially during cold evenings and festive celebrations.

Chicha

Chicha is a fermented corn drink that dates back to pre-Columbian times and is still made by Indigenous communities in the Amazon and Andean regions of Ecuador. It is often prepared by chewing corn to break down starches into sugars for fermentation.

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