Each region has its own linguistic quirks (they're not all called joual, but the term has become a catch-all), and visitors from other French speaking places are often taken aback by the unique contractions and "anglicisms" that have crept into the daily vernacular.
The most creative and colorful joual from the Montreal region usually entails combining multiple words into one, lopping off extraneous syllables or casually dropping English terms with French pronunciation. For instance, most people simply say "weekend" instead of "fin de semaine." Sentences often end with "tsé," which means "tu sais," or "you know"?
Joual is considered a working-class dialect, so while it's celebrated for being homegrown, people of a certain stature aspire to speak a more refined French.
6. Montreal and Quebec City have their own haute cuisine scenes
With almost no outside interference, Montreal has forged its own strange culinary identity, bringing formal French education and homegrown ingredients to rich, meat-heavy Quebec staples.
Expect a lot of foie gras (duck liver), Princess scallops, Matane shrimp, organic vegetables, cheese and high-quality pork. For those interested in game, venison and caribou appear on some menus.
In Quebec City, where the cooking scene is more youthful, there's a fierce commitment to using only made-in-Quebec ingredients.
Quebec is by far the world's largest producer of maple syrup, and during the spring thaw in March, sugar shacks (cabanes à sucre) offer the tasty treat, poured over snow or with a full meal of pancakes, beans, pork and more.
Because cooking school is subsidized by the provincial government, trained chefs in Quebec tend to come from more diverse backgrounds.
7. Even the poutine is being reinvented
The cat is out of the bag concerning Quebec's slimiest treat. The famous dish -- consisting of fries, sauce brune (gravy) and cheese curds -- is being copied in the rest of Canada, and has even made its way down to New York.
In Montreal specifically, some chefs have expanded upon the traditional poutine by adding fancier toppings like foie gras and duck confit.
The greasy spoon (or casse-croûte) favorite is no longer just for famished drunks.
A few towns in Quebec claim to have invented poutine, but the loudest and proudest of those is Drummondville, an hour east of Montreal.
8. Quebec's biggest party is also when it's coldest
Carnaval du Quebec is held every February in Quebec City, the provincial capital, and the success and sheer size of the event is a testament to Quebecers' defiance toward the cold.
There are myriad outdoor activities to partake in over the two-week-long, tourist-friendly festival, but the biggest draws are the massive, illuminated ice palace and the ice sculpture contest.
The ice palace is meant to be the home of Bonhomme, the festival's smiling mascot. The big guy's reach extends far beyond Carnaval though: he's one of Quebec's most recognizable faces.
9. Bear the cold: Quebec's best activities are done outdoors
Ice fishing and snowshoeing -- two activities that were long ago done for necessity -- have evolved into beloved pastimes.
Wherever there's a frozen lake in Quebec, expect to see a handful of temporary huts over it. Renting the necessary gear during the season -- which goes from December to February -- is a painless process.
Snowshoe technology has modernized dramatically. Snowshoes don't look like oversized tennis rackets anymore: they're made with lightweight synthetic materials, and there are different types, depending on whether you're walking in the deep snow for leisure or sport.
In the summer, there's the Route Verte: a network of bicycle paths that stretches across the province from West to East.
10. Expo 67 modernized Montreal, and there are still remnants of it
Montrealers can be shameless braggarts when it comes to civic pride, and the World's Fair the city hosted in 1967, known simply as Expo 67, is considered by many natives to be a high-water mark for the city.