The cuisine of the province is enhanced by English traditions.
Things to know: Spirits, beer and wine can be served in licensed restaurants, dining rooms, pubs and bars. Taverns (pubs) are open until 0100, bars and cabarets until 0200.
Regional specialties:• The Pacific Ocean yields a great variety of seafood, including king crab, oysters, shrimp and other shellfish, as well as cod, haddock and salmon (
coho,
spring,
chum,
sockeye and
pink) which are smoked, pan-fried, breaded, baked, canned or barbecued, and complemented by local
vegetables.
• Fruits grown in the province include apples, peaches, pears, plums, apricots, strawberries, blackberries, the famous
Bing cherries, cranberries and loganberries.
•
Victoria creams, a famous chocolate delicacy derived from a recipe dating back to 1885, are exported worldwide from British Columbia. The original confectioners shop is situated in Victoria on Vancouver Island.
Regional drinks:
• Sparkling wines are produced in the Okanagan Valley and all the usual alcoholic beverages are widely available.
Legal drinking age: 19 years.
Tipping: It is customary to tip between 15 per cent and 20 per cent at bars and restaurants in BC. Tips are also given to tour guides, and for taxi service, spa treatments and haircuts. Porters at airports, railway stations and hotels generally expect C$1-2 per item of luggage.
NightlifeMajor cities and towns have top-class restaurants, nightclubs and bars, sometimes in pub style. Vancouver has an active theater life. Better nightspots are often found in hotels.
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