Romanian cuisine blends Balkan, Slavic, Hungarian, German, and Ottoman influences. Signature dishes: sarmale (stuffed cabbage), mămăligă (polenta), mititei (grilled meat rolls), ciorbă de burtă (tripe soup), and papanași (cheese doughnuts). Țuică (plum brandy, 40-60% alcohol) is served before meals. Mici (grilled meat) is the street food king. Every region has specialties — Transylvania has Hungarian influences, Moldavia features Russian-style dishes, while the Danube Delta serves fish.