What are some recommendations or places to pay attention to when going to Switzerland during the Christmas holidays?

Personal experience, three recommended places.

Recommended one, Chamonix. Chamonix-Mont-Blanc. You can go from Annesi first, and take the narrow-gauge train at Annecy Lake. The small town under Mont Blanc has snow-capped mountains and glaciers. You can take a cable car to see Mont Blanc. There will be a little more people during Christmas, but not too crowded. Skiing is very convenient, there are a lot of ready-made ski equipment for rent, and there are lessons. Three days of skiing can be kept within 60 euros.

Recommendation 2: Ervonnes in Switzerland (I remember it based on the French pronunciation). This place is a mountainous area with hot springs nearby.

Third, Martigny. This place is very famous. Legend has it that it was the place where Hannibal crossed the Alpine Pass.

There are ruins of the ancient Roman Arena.

Also: the St. Bernard Dog Museum! ! !

Finally, regarding food, I will go to the Alps for Christmas, first to the city of Annecy next to Lake Annecy at the foot of the mountain. Some parts of Annecy Lake look quite like the West Lake: the mountains reflect the clouds, and the long embankments are filled with trees. There is a Christmas market on the canal facing the lake, selling two local products: mulled wine and goat cheese potatoes. The red wine is paired with homemade ginger candy, which is sweet but slightly spicy, and has a rich flavor that gives you a relaxing warmth when you drink it. The goat cheese potatoes do not add any additional seasonings. They rely entirely on the goat cheese and homemade cured ham slices to provide the salty taste. Therefore, the taste is fresh and rich, and the whole body will feel warm after eating it. I asked the old chef with a red face and fat belly, who was like a live advertisement for his own food, how to make it. The old chef was quite proud and started boasting: It’s all his own cheese! ——The cheeses we have here are all very good! ! Facing the lake in Annecy, there is a tavern that is said to be the most expensive in the area - of course, in such a small town that takes half an hour to walk back and forth, it is not that expensive - it recommends a specialty dish, which is beef stew with cheese. After hearing this, I was curious and asked if it was fondue, a Swiss cheese fondue? The boss said no, it's the flavor of Annecy, which is very different from the one on the other side of the mountain. When I called it to the table, I saw that it was a thin iron pan, simmering over low heat. The cheese had melted and was bubbling. The beef was placed on it and had just been stewed until it changed color. The waiter brought slices of bread and gave instructions like a chemistry teacher instructing students to conduct an experiment: Eat it as early as possible, don't wait until it's cooked... We eat beef in the south of the Yangtze River, and like to stew it until it's crispy and tender. Serve with wine; let it dry, then talk dryly. Europeans pay special attention to the "gravy" of beef, so they are most afraid of drying out, overcooking, and losing the gravy. The meaning of this dish is that the beef is slightly cooked, the cheese juice sneaks into the night with the wind, and the beef texture is soft and moist, all of which are the umami flavor of the cheese juice and beef. I ate one piece with my fork, and my mouth was full of juice. To be fair, brown beef paired with slightly gray-green cheese is not that eye-catching; but the taste is fresh and difficult to replicate. After forking the beef, looking at the remaining cheese melting into the juice, I was still reluctant to give it up, so I took the dry bread given by the boss to dip it in again. The waiter flashed over like a ghost and offered gentle advice: Add lemon juice first... Why? Well, because this cheese is not suitable for eating alone... I didn't believe it. I took some cheese on a roll and ate it. A strange smell rushed straight from my nose to my forehead, opened my skull, and puffed out.

The waiter looked at it half gloatingly, and then advised me: Just add lemon juice... Later, his explanation was this: There are many kinds of cheese, with different tastes; this kind of cheese is specially produced in our store and is specially used for... Blended beef... No, no, this is not Swiss hot pot... Guests, are you going skiing? Well, if you go to Switzerland, you will eat Swiss hotpot...