American soldiers were introduced to the fried potatoes in Belgium during WWI and the soldiers nicknamed these fried potatoes as French fries. Because everyone in Belgium were speaking French. The Belgian frites are almost always served with a sauce.
Boulet à la liégeoise is a very popular dish served all over Belgium. This dish consists of one or two big meatballs made from pork and veal or pork and beef minced meat, bread crumbs, onions and parsley. Meatballs is served with sweet and sour sauce and fries. Sauce is made from onions, vinegar, brown sugar, Liège syrup and Corinthian raisins.
Carbonade flamande is a traditional Belgian beef stew. It is similar to the French Beef Bourguignon but cooked with beer instead of red wine. It is seasoned with thyme, bay leaves and mustard and generally served with fries.
Brussels Waffles are prepared with an egg-white-leavened or yeast-leavened batter, traditionally an ale yeast. They are lighter, crisper and have larger pockets compared to other European waffle varieties. In Belgium, most waffles are served warm by street vendors and they are topped with powder sugar, whipped cream, soft fruit or chocolate sauce.
Belgian beers are primarily ales with a heavy emphasis on malts and a lot of fruity yeast flavors. In 2016, UNESCO inscribed Belgian beer culture on their list of the intangible cultural heritage of humanity.