你一輩子一定要至少吃一次的十種世界著名美食_風聞

【來源龍騰網】

正文原創翻譯：

China: Peking duck中國：北京烤鴨

The imperial dish, Peking duck from China is synonymous with superior Chinese food of the non-takeaway variety. What makes this particular roast duck a standout ’try before you die’ candidate is the garlicky sweet crispy skin. Plating up the dish is an event in itself: order the whole duck, and the bird will be carved in front of you. 

​皇家餐桌上的食物，北京烤鴨是中國繁華多樣的料理當中的上等菜。有大蒜味的甜味蘇脆皮兒讓它成為了“死前必吃”的最佳選擇。做出這道菜本身就是一件大事：買一整隻鴨子，然後它烤好後會在你面前被切片。

First you’ll be served the famously crispy sweet skin. Next, juicy slivers of meat will be carved and served with steamed pancakes, spring onions and a sweet hoisin sauce so you can create your own Peking duck pancakes. If you’re still hungry, the remaining duck will be served as a stir fry or broth. 

首先，給你呈上來的是那個最好部分甜脆皮兒。然後，是多汁的被切成長條的嫩肉和蒸汽騰騰的薄餅，上來洋葱還有海鮮甜醬這樣你就可以自己卷出自己愛吃的烤鴨卷兒了。如果你吃完了還是餓，那剩下的鴨子會被做成椒鹽兒鴨子或者是鴨架湯。 

France: Escargots法國：焗蝸牛

You’ve got to try snails at least once in your life, if only to try to distinguish their flavor lurking beneath all that garlic butter. The ancient Romans ate snails, and they’re eaten across the globe from Morocco to Cambodia. However, it’s the French who are most readily identified with these tasty morsels, ideally sourced from Burgundy. 

在你一生中，你真該嘗試下這道菜，就算只是區分它們潛藏在那些黃油蒜泥底下的味道也好。古羅馬人就已經開始吃蝸牛了，全世界範圍內，從柬埔寨到摩洛哥都在吃。然而，法國人是最快認出這些美味佳餚的，理想的蝸牛供應地是法國城市勃艮第。 

Escargots are generally eaten as an appetizer, served in the shell and cooked in a delicious melange of garlicky parsley butter. And what do they taste like? As you might expect, the texture is firm, but shouldn’t be chewy, and the flavor underneath all that garlic and butter is similar to mussels.

焗蝸牛一般被作為開胃菜，呈上來的時候帶着貝殼，和美味的大蒜，西芹和黃油一起烹調。那麼，它們嚐起來怎麼樣呢？就想你想的那樣，質地堅硬，但是並不難嚼，加了那樣的大蒜和黃油，味道嚐起來類似於貝類。

Greece: Moussaka希臘：穆薩卡（茄夾）

The national casserole in Greece is a certain must-try dish, and these days there aren’t many of us who haven’t succumbed to this melting concoction. The Greek answer to the Italian lasagne, the dish is made by smothering layers of ingredients in a cheese béchamel sauce, and baking until creamily melted and golden. Along with ground beef or lamb, the major ingredient in a traditional moussaka is eggplant; regional varieties might use other vegetables following this method, such as artichokes and potatoes. The salted and browned slices of eggplant are layered with meat stewed with onions, garlic, tomatoes and spices. Wherever you live, the resulting cheesy casserole is a heart-warming dish to serve in winter. 

當地的這道家常菜絕對不容錯過。如此尤物在口中慢慢消融之時，很少有人能夠抵抗住這份誘惑。與意大利千層麪不同的是，做這道菜時要在上面密密澆層Bechamel奶焗醬汁，然後送入烤箱。當聞到飄溢奶香，看到外表色澤金黃時便可大快朵頤。 除了牛絞肉或羊肉之外，本菜很重要的一部分便是茄子：各地情況有所不同，有時可能會用其他蔬菜代替，比如馬鈴薯或洋薊，不過大體都是循此方烹製。將茄子切片在鹽水中浸泡後取出油炸，完成後鋪上肉醬，然後放上洋葱，大蒜，西紅柿以及調味料。無論你身處何地，在冬天這樣熱騰騰烤出爐的酪制美食總會讓你暖心暖肚，心滿意足。

India: Masala dosaIf one subcontinental meal could persuade a committed carnivore to order vegetarian, my vote would go to a masala dosa in South India. The plate-covering, paper-thin pancake is made from rice and lentils, cooked to lacy perfection on a hot griddle. What creates the flavor is a spiced concoction of mashed cooked potatoes and fried onions, served with a liberal dose of garlicky chutney.

印度：摩挲拉多沙（南印度薄餅） 如果説次大陸（印度）有種素菜，能夠讓平常只顧吃葷的人回心轉意，我想那一定就是南印度的摩挲拉多沙了吧。這種裝在盤子裏，薄如紙的煎餅是用米和小扁豆磨成的，在熱鍋上會煎出淺淺的花紋。磨碎的熟土豆和炸洋葱作為香料被放在一起，渾然天成，再佐以充足的大蒜甜辣醬。天吶，實在是美味不可擋。

Italy: Zucchini flowers意大利：南瓜花

Everyone who’s eaten Tuscany’s fiore di zucca, or deep-fried zucchini flowers, says they’re to die for, so it makes sense to add them to our list. The tender yellow zucchini flowers are stuffed with a delicious filling, maybe herbed ricotta or mozzarella, then dipped into a simple tempura-like batter and sizzled in olive oil. The result is a melt-in-the mouth, sweetly crisp sensation that must be eaten immediately.

任何吃過托斯卡納（一個意大利中部大區）的南瓜花的人，都覺得死而無憾了。所以我們有必要把它加進這張食譜裏。鮮黃嬌嫩的南瓜花填上美味的餡料，也許是海鮮魚片，也許是乳清乾酪，然後蘸上天婦羅做的醬汁，用橄欖油煎炸。炸好的南瓜花吃的時候會融化在你的口裏，香甜脆爽，恨不得能馬上嘗一口。 

Japan: Teppanyaki日本：鐵板燒

If you like a little theater and audience participation with your food, don’t miss the experience of dining at a teppanyaki restaurant in Japan. With much flame-fuelled drama, sometimes accompanied by juggling of utensils and flipping of ingredients, the skilled chefs grill your steak right in front of you, via a sizzling-hot gas-powered griddle.

如果你喜歡把廚房變成你的舞台，有觀眾參與圍觀你製作食物，不要錯過日本的鐵板燒餐廳。如同一場焰光四射的表演，時不時還伴隨有驚險的顛鍋和翻炒。經驗豐富的廚師會在你面前完成食物的燒烤過程，僅靠燒天然氣的爐子和一口滾燙的平底鍋。

Order grilled Kobe beef, seafood or chicken, or ask for a signature flaming volcano of onion rings, and get ready to be amazed by your teppanyaki chef’s superb knife skills.

如果你點了神户牛排、海鮮、雞肉，或者是特色的大火炸洋葱圈的話，那就要準備好讚歎店裏廚師的高超刀技了。

Malaysia: Seafood curry laksa馬來西亞：海鮮咖喱米粉

Malaysia’s king of soups is a spicy, tangy, coconut-creamy soup packed full of noodles, seafood, fish sticks, puffed tofu, vegetables, a hard-boiled egg, coriander and chilli sambal. 

馬來西亞的麪湯之王是一碗麻辣、勁爆，澆着椰汁、盛滿面條的湯，裏面還有海鮮、魚條、油豆腐、蔬菜、水煮蛋、香菜和咖喱。

The Chinese-Malay dish is a classic of Peranakan cuisine, merging elements from Malaysia and Singapore. There are heaps of regional variances, and some seafood laksas also include chicken. If you come across assam laksa, you’ll find it has a fish rather than coconut broth. 

這道中馬混合風格的菜是傳統的peranakan料理，糅雜了馬來西亞和新加坡的烹飪元素。面裏包含大量的地方特色，有些海鮮米粉裏還有雞肉。如果你吃的是阿薩姆米粉，你會發現面里加的是魚而不是椰子醬。

The general rule is the simpler the surroundings, the tastier the curry laksa, so pull up a stool at a streetside stall in a Penang backstreet or Singapore food court and tuck in.

總的來説注意事項就是，麪攤周圍環境越簡陋，米粉湯麪的味道就越好。所以，民那桑可以到檳城或新加坡的后街小巷裏找一家小攤，開始大吃特吃吧。

Thailand: Som tam (green papaya salad)泰國：som tam（青木瓜沙拉）

To savour Thailand’s four essential flavours - sour, salt, sweet and chilli - in one dish, load up a bowl of som tam and prepare for sensory overload. The base ingredient of shredded unripened papaya is combined with any or all of the following: palm sugar, garlic, lime juice, fish sauce, tamarind juice, dried shrimp and, quite often, seafood, tomatoes, carrot, beans and peanuts. Simply add the ingredients to a mortar and start pounding. 

要在一道菜裏品嚐泰國的四種風味——酸、甜、鹹、辣，只要端起一碗som tam，準備迎接感官盛宴吧！碎青木瓜的底料和以下任一一起搭配：棕櫚糖、大蒜、酸橙汁、魚醬、羅望子汁、蝦皮，或是常見的海鮮、番茄、胡蘿蔔、豆子和花生。只要簡單地把原料放進缽子搗碎即可。

A northern Thai dish from the Isan region, som tam is typically served with grilled chicken and sticky rice. If you’re making the dish at home and can’t source a green papaya at your local supermarket, you can substitute unripe mangoes, apples or cucumbers for a similar, but not as authentic, result.

作為一道伊桑地區的北泰料理，som tam常常和烤雞、糯米飯一起吃。如果你打算在家做這道菜，又苦於沒有青木瓜，你可以用青芒果、蘋果或黃瓜代替，烹製一道神似卻不太正宗的替代物。

Australia and New Zealand: Pavlova澳大利亞和新西蘭：奶油水果蛋糕

Fiercely competitive Australia and New Zealand vie for ownership of this iconic dessert. Currently the odds are on a hotel in Wellington, New Zealand as having invented this heavenly melange of meringue and cream.

澳大利亞和新西蘭就這種另他們痴迷的點心展開了激烈的競爭。現在，獲勝希望最大的是新西蘭，惠靈頓的一家酒店，他們在創造性地加入了蛋白酥和奶油的雜燴。

The dish is named for the Russian ballerina Anna Pavlova, and indeed the meltingly soft light-as-air meringue does bring to mind the fluffy tulle of a ballet tutu. A classic pavlova is topped with lashings of whipped cream daubed with passionfruit, strawberries and kiwi fruit.

這道菜以俄羅斯女芭蕾舞演員Anna Pavlova的名字命名，的確它柔軟，薄紗似的酥皮就像芭蕾舞裙的紗邊。經典的奶油水果蛋糕會在上面淋上很多奶油，並加上火龍果、草莓和獼猴桃。USA: BBQ ribs美國：烤排骨

If there’s one US cuisine that has aficionados frothing at the mouth, it’s the holy grail of smoked pork ribs: the BBQ. Kansas City, Memphis and St. Louis are US BBQ capitals, not forgetting Texas, the Carolinas … hell, it seems everyone has their favorite local variety.

如果説美國有一道菜會讓人饞的口水直流的話，就是這道烤豬排骨了。堪薩斯、孟菲斯、聖路易斯，不能忘了烤肉之都——德克薩斯，還有南北卡羅來納州，見鬼，看來無論如何每個人都能找到合適自己的口味。

Whichever style of BBQ you choose, get ready to tuck in your bib for a messy feast. 

無論你選擇哪種烤肉，你都要準備繫好圍裙，收拾盛宴過後的殘局。