观点：东亚菜很棒，但东亚甜点往往很烂~_风闻

【来源龙腾网】

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

我针对的主要是中国、日本和韩国的甜点，这是到目前为止我试吃过的。我实在是搞不懂那些炒作所为何来。这三国所有的甜点甚至都不怎么甜，还都黏糊糊的，恶心得很。我甚至都搞不清楚为什么它们现在这么流行。

评论原创翻译：

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.

“这三国所有的甜点甚至都不怎么甜”

我觉得这是一种特点，而不是什么错误。

也即，如果你身在那几个东亚国家中，并且吃的主要是他们那些菜系，那你在你日常饮食中吃到的糖可能会更少。那里的东西尝着会更甜一些，因为你不会被藏在咸味食物中的糖连环轰炸，后者在西方的加工食品中很常见。

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）有一个流传很广的笑话，说是亚洲父母对甜点的最高赞誉就是：“它不太甜”。

即便是更甜或更油腻的甜点，比如芒果糯米饭，甜味也总是会被另一种味道平衡掉，比如一点点的盐。

我更喜欢东亚的甜点，但这可能是因为我是吃着东亚甜点长大的。

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

（回）我三十岁了，我也开始说同样的话了，“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）你们有没有吃过这样的水果冰淇淋，它的甜度刚好能让各种味道释放出来，但又不太高，不至于冲淡其他的味道？这就是为什么宾夕法尼亚州的Peachy Paterno冰淇淋成了我最喜欢的水果冰淇淋。

原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

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）我来自一个拥有美味甜食和甜点的国家，但我妈去了一个反对大量放糖的地方，她现在经常说这句话。而对于她试吃过的亚洲甜点，就更是如此了。

过去，他们确实不得不去制作那些含糖量很高的果酱，才能度过严酷的冬天。如今做这个的没那么多了。

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）我不是吃着这些长大的，但我很喜欢它们。

我发现很多印度甜点都太甜了。我接受不了galub jamun（玫瑰浆果），里头下的糖太狠了，相当于咬了一大口柠檬。实在太甜了，我的嘴会抗议的。

原创翻译：龙腾网 http://www.ltaaa.cn 转载请注明出处

（译注：玫瑰浆果为印度国民甜点，主料为乳固体和面粉，由加入玫瑰/藏红花的糖水熬制而成）

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）那些做得很低劣的确实很可怕。而高品质的那些（非常罕见）会在你嘴里融化。

不过确实，和东亚的甜点相比，印度次大陆的甜点那是超级甜的。

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）不太甜是东亚甜点的特点，却不是印度甜点的特点。印度甜点放的印度酥油和糖量是很大的。事实上，如果你在店门外就能闻到酥油和糖浆的气味，那人们就会认为这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）这就很搞笑了，因为在波兰人的婚礼上，如果上来的蛋糕品质很好，那每个人说出的第一句话就是这句了。

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，我是来自马来西亚的马来人。当我说这甜点不太甜时…相信我，所有人都会想尝尝它的，而且会大受欢迎。

每次去尝试我最喜欢的美国面包师/油管播主的蛋糕/饼干配方时，我总是必须把糖的量减半。按我的口味，它实在是太甜了。

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）我本人是很反对甜的，但糖对某些食物的成品口感有很大的影响。高糖含量能让很多烘焙食品变得湿润、柔软，它对冰淇淋之类的冷冻甜点的口感影响也很大。所以有时候它的存在是有其原因的…在不改变成品口感的情况下替换掉它是需要很多烹饪知识的。

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。美国的甜点那是甜到让人恶心，简直是无法入口的东西。

中国面包店里的蛋糕是很让人愉悦的，不会让你感觉吃完后需要呕吐或是陷入昏迷。

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

（回）你说的是西方国家，但在我们这里，其实所有东西都含有美国的高果糖玉米糖浆

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）高果糖玉米糖浆是美国的东西，但其他西方国家在加糖这件事情上也有份。美国可能是领导者，但英国、加拿大和澳大利亚对加工食品和含糖量很高的面包也是熟门熟路的。

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）中国人和韩国人会在烹饪时放很多糖。那是真的很多。其中有些是为了平衡酸味的食材，还有些只是为了调味。说实话，当我开始看烹饪书和优秀厨师的油管视频时，韩国菜中含糖量之高是很让我震惊的。而我常见的做法是完全不放糖，或是加入蜂蜜来代替糖。

npcnpcatm

As a korean, our dessert is cigarette.

作为一个韩国人，我们的甜点是香烟。

And iced Americano

（回）还有冰美式咖啡

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

（回）不，在韩国，是装在一次性杯子里的速溶咖啡，外加一支烟，最好是七星的