你一辈子一定要至少吃一次的十种世界著名美食_风闻

【来源龙腾网】

正文原创翻译：

China: Peking duck中国：北京烤鸭

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，北京烤鸭是中国繁华多样的料理当中的上等菜。有大蒜味的甜味苏脆皮儿让它成为了“死前必吃”的最佳选择。做出这道菜本身就是一件大事：买一整只鸭子，然后它烤好后会在你面前被切片。

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，给你呈上来的是那个最好部分甜脆皮儿。然后，是多汁的被切成长条的嫩肉和蒸汽腾腾的薄饼，上来洋葱还有海鲜甜酱这样你就可以自己卷出自己爱吃的烤鸭卷儿了。如果你吃完了还是饿，那剩下的鸭子会被做成椒盐儿鸭子或者是鸭架汤。 

France: Escargots法国：焗蜗牛

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，你真该尝试下这道菜，就算只是区分它们潜藏在那些黄油蒜泥底下的味道也好。古罗马人就已经开始吃蜗牛了，全世界范围内，从柬埔寨到摩洛哥都在吃。然而，法国人是最快认出这些美味佳肴的，理想的蜗牛供应地是法国城市勃艮第。 

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.

焗蜗牛一般被作为开胃菜，呈上来的时候带着贝壳，和美味的大蒜，西芹和黄油一起烹调。那么，它们尝起来怎么样呢？就想你想的那样，质地坚硬，但是并不难嚼，加了那样的大蒜和黄油，味道尝起来类似于贝类。

Greece: Moussaka希腊：穆萨卡（茄夹）

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. 

当地的这道家常菜绝对不容错过。如此尤物在口中慢慢消融之时，很少有人能够抵抗住这份诱惑。与意大利千层面不同的是，做这道菜时要在上面密密浇层Bechamel奶焗酱汁，然后送入烤箱。当闻到飘溢奶香，看到外表色泽金黄时便可大快朵颐。 除了牛绞肉或羊肉之外，本菜很重要的一部分便是茄子：各地情况有所不同，有时可能会用其他蔬菜代替，比如马铃薯或洋蓟，不过大体都是循此方烹制。将茄子切片在盐水中浸泡后取出油炸，完成后铺上肉酱，然后放上洋葱，大蒜，西红柿以及调味料。无论你身处何地，在冬天这样热腾腾烤出炉的酪制美食总会让你暖心暖肚，心满意足。

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（南印度薄饼） 如果说次大陆（印度）有种素菜，能够让平常只顾吃荤的人回心转意，我想那一定就是南印度的摩挲拉多沙了吧。这种装在盘子里，薄如纸的煎饼是用米和小扁豆磨成的，在热锅上会煎出浅浅的花纹。磨碎的熟土豆和炸洋葱作为香料被放在一起，浑然天成，再佐以充足的大蒜甜辣酱。天呐，实在是美味不可挡。

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.

任何吃过托斯卡纳（一个意大利中部大区）的南瓜花的人，都觉得死而无憾了。所以我们有必要把它加进这张食谱里。鲜黄娇嫩的南瓜花填上美味的馅料，也许是海鲜鱼片，也许是乳清干酪，然后蘸上天妇罗做的酱汁，用橄榄油煎炸。炸好的南瓜花吃的时候会融化在你的口里，香甜脆爽，恨不得能马上尝一口。 

Japan: Teppanyaki日本：铁板烧

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.

如果你喜欢把厨房变成你的舞台，有观众参与围观你制作食物，不要错过日本的铁板烧餐厅。如同一场焰光四射的表演，时不时还伴随有惊险的颠锅和翻炒。经验丰富的厨师会在你面前完成食物的烧烤过程，仅靠烧天然气的炉子和一口滚烫的平底锅。

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.

如果你点了神户牛排、海鲜、鸡肉，或者是特色的大火炸洋葱圈的话，那就要准备好赞叹店里厨师的高超刀技了。

Malaysia: Seafood curry laksa马来西亚：海鲜咖喱米粉

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. 

马来西亚的面汤之王是一碗麻辣、劲爆，浇着椰汁、盛满面条的汤，里面还有海鲜、鱼条、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. 

这道中马混合风格的菜是传统的peranakan料理，糅杂了马来西亚和新加坡的烹饪元素。面里包含大量的地方特色，有些海鲜米粉里还有鸡肉。如果你吃的是阿萨姆米粉，你会发现面里加的是鱼而不是椰子酱。

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.

总的来说注意事项就是，面摊周围环境越简陋，米粉汤面的味道就越好。所以，民那桑可以到槟城或新加坡的后街小巷里找一家小摊，开始大吃特吃吧。

Thailand: Som tam (green papaya salad)泰国：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. 

要在一道菜里品尝泰国的四种风味——酸、甜、咸、辣，只要端起一碗som tam，准备迎接感官盛宴吧！碎青木瓜的底料和以下任一一起搭配：棕榈糖、大蒜、酸橙汁、鱼酱、罗望子汁、虾皮，或是常见的海鲜、番茄、胡萝卜、豆子和花生。只要简单地把原料放进钵子捣碎即可。

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.

作为一道伊桑地区的北泰料理，som tam常常和烤鸡、糯米饭一起吃。如果你打算在家做这道菜，又苦于没有青木瓜，你可以用青芒果、苹果或黄瓜代替，烹制一道神似却不太正宗的替代物。

Australia and New Zealand: Pavlova澳大利亚和新西兰：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.

澳大利亚和新西兰就这种另他们痴迷的点心展开了激烈的竞争。现在，获胜希望最大的是新西兰，惠灵顿的一家酒店，他们在创造性地加入了蛋白酥和奶油的杂烩。

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.

这道菜以俄罗斯女芭蕾舞演员Anna Pavlova的名字命名，的确它柔软，薄纱似的酥皮就像芭蕾舞裙的纱边。经典的奶油水果蛋糕会在上面淋上很多奶油，并加上火龙果、草莓和猕猴桃。USA: BBQ ribs美国：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.

如果说美国有一道菜会让人馋的口水直流的话，就是这道烤猪排骨了。堪萨斯、孟菲斯、圣路易斯，不能忘了烤肉之都——德克萨斯，还有南北卡罗来纳州，见鬼，看来无论如何每个人都能找到合适自己的口味。

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

无论你选择哪种烤肉，你都要准备系好围裙，收拾盛宴过后的残局。