觀點：東亞菜很棒，但東亞甜點往往很爛~_風聞

【來源龍騰網】

I am mostly about Chinese, Japanese and Korean which is what I have tried so far. I literally don’t know what the hype is. All their desserts aren’t even that sweet, they’re gooey and yucky. I don’t even know why they’re so trendy right now

我針對的主要是中國、日本和韓國的甜點，這是到目前為止我試吃過的。我實在是搞不懂那些炒作所為何來。這三國所有的甜點甚至都不怎麼甜，還都黏糊糊的，噁心得很。我甚至都搞不清楚為什麼它們現在這麼流行。

評論原創翻譯：

HoleToad

All their desserts aren’t even that sweet

I think this is a feature, not a bug.

With that said, if you’re in one of those East Asian countries, and primarily eating that cuisine, you’ll probably be exposed to less sugar in your regular diet. Things taste sweeter, because you’re not being bombarded by sugar hiding in savoury items, as is common in processed western foods.

“這三國所有的甜點甚至都不怎麼甜”

我覺得這是一種特點，而不是什麼錯誤。

也即，如果你身在那幾個東亞國家中，並且吃的主要是他們那些菜系，那你在你日常飲食中吃到的糖可能會更少。那裏的東西嘗着會更甜一些，因為你不會被藏在鹹味食物中的糖連環轟炸，後者在西方的加工食品中很常見。

There’s a running joke that the highest praise for a dessert an Asian parent will give is “it’s not too sweet”.

Even with the sweeter or richer desserts, like mango sticky rice, the sweetness will always be balanced with another flavour like a bit of salt.

I prefer East Asian desserts, but probably because I grew up with them.

（回）有一個流傳很廣的笑話，説是亞洲父母對甜點的最高讚譽就是：“它不太甜”。

即便是更甜或更油膩的甜點，比如芒果糯米飯，甜味也總是會被另一種味道平衡掉，比如一點點的鹽。

我更喜歡東亞的甜點，但這可能是因為我是吃着東亞甜點長大的。

I am 30 and I started to say the same thing “not too sweet.”

（回）我三十歲了，我也開始説同樣的話了，“不太甜”。

You ever have a fruit ice cream where it’s just sweet enough to make the flavors pop, but not so much it washes over the other tastes? That’s what makes Peachy Paterno at Penn state my favorite fruit ice cream.

（回）你們有沒有吃過這樣的水果冰淇淋，它的甜度剛好能讓各種味道釋放出來，但又不太高，不至於沖淡其他的味道？這就是為什麼賓夕法尼亞州的Peachy Paterno冰淇淋成了我最喜歡的水果冰淇淋。

原創翻譯：龍騰網 http://www.ltaaa.cn 轉載請註明出處

From a country with delicious sweets and desserts, but my mom went on an anti-sugar kick and says this constantly now. And moreso for Asian deserts she’s tried.

Back in the day they did have to make sugary preserves to survive the brutal winters. Not so much anymore.

（回）我來自一個擁有美味甜食和甜點的國家，但我媽去了一個反對大量放糖的地方，她現在經常説這句話。而對於她試吃過的亞洲甜點，就更是如此了。

過去，他們確實不得不去製作那些含糖量很高的果醬，才能度過嚴酷的冬天。如今做這個的沒那麼多了。

I didn’t grow up with them, but I like them.

I find a lot of Indian desserts too sweet. I can’t do galub jamun - it’s the sugar equivalent of taking a big bite of lemon. It’s too much, my mouth complains.

（回）我不是吃着這些長大的，但我很喜歡它們。

我發現很多印度甜點都太甜了。我接受不了galub jamun（玫瑰漿果），裏頭下的糖太狠了，相當於咬了一大口檸檬。實在太甜了，我的嘴會抗議的。

原創翻譯：龍騰網 http://www.ltaaa.cn 轉載請註明出處

（譯註：玫瑰漿果為印度國民甜點，主料為乳固體和麪粉，由加入玫瑰/藏紅花的糖水熬製而成）

The bad ones are horrible. The good ones (very rare) melt in your mouth.

But yes, compared to East Asian desserts, Indian subcontinent’s desserts are super sweet.

（回）那些做得很低劣的確實很可怕。而高品質的那些（非常罕見）會在你嘴裏融化。

不過確實，和東亞的甜點相比，印度次大陸的甜點那是超級甜的。

Not too sweet is a feature of East Asian desserts not Indian. Indian desserts use ghee and sugar very liberally. Infact if you can smell the ghee and sugar syrup combo from outside the shop it is considered a great sweet shop.

（回）不太甜是東亞甜點的特點，卻不是印度甜點的特點。印度甜點放的印度酥油和糖量是很大的。事實上，如果你在店門外就能聞到酥油和糖漿的氣味，那人們就會認為這是一家很棒的甜品店了。

That’s funny because it’s the first thing everyone says on Polish wedding party when the cake is good.

（回）這就很搞笑了，因為在波蘭人的婚禮上，如果上來的蛋糕品質很好，那每個人説出的第一句話就是這句了。

Yes, I’m Malay Malaysian. When I said the dessert not too sweet..trust me everybody will want to try it and it’ll be a big hit.

I always have to cut the sugar amount in half everytime I tried cakes & cookies recipe from my favourite american baker/youtuber. It just too sweet for my liking.

（回）是的，我是來自馬來西亞的馬來人。當我説這甜點不太甜時…相信我，所有人都會想嚐嚐它的，而且會大受歡迎。

每次去嘗試我最喜歡的美國麪包師/油管播主的蛋糕/餅乾配方時，我總是必須把糖的量減半。按我的口味，它實在是太甜了。

I’m pretty anti-sweet myself, but sugar has a big effect on the finished texture of some things. A high sugar content is what makes many baked goods moist and tender, and it has a big effect on the texture of frozen desserts like ice creams too. So there is a reason for it to be there sometimes…subbing it out without altering the finished products mouthfeel can require a lot cooking knowledge.

（回）我本人是很反對甜的，但糖對某些食物的成品口感有很大的影響。高糖含量能讓很多烘焙食品變得濕潤、柔軟，它對冰淇淋之類的冷凍甜點的口感影響也很大。所以有時候它的存在是有其原因的…在不改變成品口感的情況下替換掉它是需要很多烹飪知識的。

This. American desserts are disgustingly, almost inedibly sweet.

A cake from a Chinese bakery is a delight and doesn’t leave you feeling like you need to throw up or lapse into a coma after eating it.

（回）正解。美國的甜點那是甜到讓人噁心，簡直是無法入口的東西。

中國麪包店裏的蛋糕是很讓人愉悦的，不會讓你感覺吃完後需要嘔吐或是陷入昏迷。

You say western but really America HFC is in everything here.

（回）你説的是西方國家，但在我們這裏，其實所有東西都含有美國的高果糖玉米糖漿

HFCS is an American thing, but other Western countries have their share of added sugar. The US might be the leader, but UK, Canada, and Australia are no strangers to processed foods and sugary breads.

（回）高果糖玉米糖漿是美國的東西，但其他西方國家在加糖這件事情上也有份。美國可能是領導者，但英國、加拿大和澳大利亞對加工食品和含糖量很高的麪包也是熟門熟路的。

Chinese and Koreans put a lot of sugar in their cooking. Like a lot. Some of it is for balancing acidic ingredients and some is just for flavor. I was honestly shocked how much sugar is in Korean food when I started looking at cookbooks and watching YouTube videos of good cooks. I always skip it or add honey instead.

（回）中國人和韓國人會在烹飪時放很多糖。那是真的很多。其中有些是為了平衡酸味的食材，還有些只是為了調味。説實話，當我開始看烹飪書和優秀廚師的油管視頻時，韓國菜中含糖量之高是很讓我震驚的。而我常見的做法是完全不放糖，或是加入蜂蜜來代替糖。

npcnpcatm

As a korean, our dessert is cigarette.

作為一個韓國人，我們的甜點是香煙。

And iced Americano

（回）還有冰美式咖啡

nah, in Korea, instant coffee in a disposable cup AND a cigarette, preferably mild 7s

（回）不，在韓國，是裝在一次性杯子裏的速溶咖啡，外加一支煙，最好是七星的