Warsaw's culinary tradition was shaped by its once multicultural population; its cuisine is distinct from that of other cities and towns in Poland. Strong Jewish and French influences were cultivated over the years, in particular herring, consommé, bagels, aspic and French meringue-based pastries or cakes. Traditional Varsovian food is hearty and includes a tripe soup for entrée, a pyza dumpling for main and the iconic wuzetka (voo-zetka) chocolate cream pie for dessert. Crayfish and fish in gelatin were the classical dishes in Warsaw's restaurants throughout the 1920s and the 1930s.