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China: Peking duck


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.


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.


France: Escargots


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.


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.


Greece: Moussaka


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 dosa
If 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


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.


Japan: Teppanyaki


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.


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.


Malaysia: Seafood curry laksa


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.


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.


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.


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


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.


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


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.


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