吃貨看過來! 盤點(diǎn)世界十佳街頭小吃(上)
街頭小吃是國(guó)際美食的靈魂和心臟。在凌晨一點(diǎn)鐘我們急于買到便利食物的時(shí)候，酒吧卻都關(guān)門了，我們的肚子也已經(jīng)餓的咕嚕嚕地叫。盡管一些餐館經(jīng)常效仿街頭食物的做法，但還是不如端著用紙盤或蠟紙包裝的美食、站著吃得滿身都是來得享受。
Street food is also the stuff of national pride. Any attempt to compose a list of the world'sbest street foods is bound to start a fight. There were so many amazing local delicacies tochoose from, some ground rules had to be made: Cover as much of the globe as possible. Asiaalone could fill a list of the top 100 street foods, but I've tried to spread the love. Stick to localspecialties. Some of the dishes on this list can be found elsewhere on the map, but all of themare light-years better at home. Sorry, America. Hot dogs, hamburgers and french fries areexcellent street food, but we're going beyond the U.S. this time. When in doubt, I let mypersonal taste be the tie-breaker. Call me biased, but I've never met a Mexican street food Ididn't love. Without further ado, let's get to the list, starting with the street food paradisecalled India.
街頭小吃還是國(guó)家的驕傲。如果任何人想嘗試編寫一份世界上最美味的街頭小吃名單，一定會(huì)引起一場(chǎng)爭(zhēng)論。有這么多美味的的地方小吃要選，所以制定一些基本的規(guī)則是必要的。名單要盡可能多地包含世界各地名小吃。僅亞洲就可以填滿前100街頭名小吃，但是我想表達(dá)我對(duì)各地美食的熱愛。專注于當(dāng)?shù)氐拿朗?。雖然名單上的一些美食可以在地圖的其他地方找到，但本地的美食要比其他好很多。雖然美國(guó)的熱狗、漢堡包、炸薯?xiàng)l都是很棒的街頭食物，但是這次我們要走出美國(guó)，去其他國(guó)家看看。當(dāng)我舉棋不定時(shí)，個(gè)人口感就成了關(guān)鍵因素。你可以說我這樣的做法是片面的，但無論如何我永遠(yuǎn)都不會(huì)去碰我不喜歡的墨西哥街頭食物。無需多言，直接從這份名單中被稱為“街頭美食天堂”的印度開始吧。
10.Vada Pav, India
10.印度瓦達(dá)三明治
If you have to pick one city that epitomizes Indian street food culture, go with Mumbai(formerly Bombay). This Western coastal city is perched on the Arabian Sea, and ChowpattyBeach is the sunset destination for locals and tourists craving spicy, soul-satisfying streetfood.
如果要選一個(gè)城市為印度街頭飲食文化的縮影,那就非孟買莫屬了(以前稱為Bombay)。這座西部的沿海城市面臨阿爾伯海。在黃昏時(shí)分，焦伯蒂海灘上會(huì)有很多香辣美味的街頭小吃,是當(dāng)?shù)厝撕陀慰蛡円捠车暮萌ヌ帯?/p>
Just about everything here is going to be mind-blowing. Panipuri, bite-size balls of stuffed frieddough, are legendary in Mumbai, as is pav bhaji, a rich vegetable curry served with a crispybuttered roll. But our winner is vada pav, an iconic Mumbai sandwich. An authentic vada pavstarts with balls of spiced mashed potato dipped in a chickpea flour batter and deep-fried untilgolden. Next, thinly sliced green chili peppers are battered and tossed into the roiling oil.Meanwhile, soft chewy rolls are smeared with various chutneys like tamarind, mint-coriander orpeanut-garlic. The roll is stuffed with one or two potato fritters, a clutch of golden chili stripsand the whole beautiful mess is squished together. The result is spicy, savory and sweet andan excellent precursor to a nap.
這兒的所有小吃都令人垂涎三尺。印度油炸小點(diǎn)——塞滿餡的面團(tuán)，炸制而成，一口一個(gè)正合適;餐包蔬菜——松軟酥脆的黃油面包搭配豐富的蔬菜咖喱，都是孟買的傳奇。但是當(dāng)?shù)刈罹咛厣氖峭哌_(dá)漢堡--一種標(biāo)志性的孟買三明治。正宗的瓦達(dá)漢堡做法如下：先將五香土豆泥滾成球,外面再滾上一層鷹嘴豆面粉糊,入鍋炸成金黃色。然后,把切成薄片的綠辣椒扔進(jìn)滾開的油中，同時(shí)在柔軟耐嚼的卷筒上抹上各種酸辣醬,比如羅望子醬、薄荷香菜醬、蒜味花生醬。在卷筒里面塞一兩個(gè)油炸馬鈴薯和炸得金黃色的辣椒片。這樣所有的美味就都被濃縮在一起，結(jié)果就是辣、甜、咸三味相融合，讓人回味無窮，絕對(duì)是小憩前的必備美食。
9.Chicken Rice, Singapore
9.新加坡海南雞飯
The quickest way to start a fight in Singapore is to ask two or more locals who serves the bestchicken rice in town. Also known as Hainanese rice — the original recipe may have come fromthe tiny Chinese island of Hainan — chicken rice is the unofficial national dish of Singapore, acountry whose multicultural cuisine reflects the melting pot of Asian cultures that call it home.Chicken rice is beautiful in its simplicity. The dish is nothing more than poached chickenserved over rice. But the flavors combine to create one of the world's most satisfyingbreakfasts, lunches or dinners. The chicken is poached on a low simmer in a gingery broth untilperfectly cooked, still moist and juicy. The same broth is also used to simmer the jasmine rice,after it's been sautéed in ginger and garlic. Slices of chicken are served over rice with a side ofbroth, sliced cucumber and hot sauce.
要在新加坡引起一場(chǎng)爭(zhēng)吵，最快的方式就是詢問幾個(gè)當(dāng)?shù)厝四募业暮Ｄ想u飯最好吃。海南雞飯是一種“膾炙人口”的海南飯——因其最早可能來源于中國(guó)海南島，這種雞飯是新加坡的一種非官方的國(guó)菜。新加坡是亞洲文化大熔爐之家，其多元的烹飪技術(shù)也反映出了這一特色。海南雞飯的美好還在于它的簡(jiǎn)單樸素。這道菜不過就是白斬雞配米飯。但是味道的精妙搭配使其成為世界上最讓人滿意的美味，做早、中、晚餐都可。雞肉要去皮，放在有姜的高湯里小火煮熟，火候要正好，這樣才能使雞肉鮮美多汁。再把香米放入高湯里小火煮熟，然后放上姜、蒜炒熟。米飯配上切成片的白切雞、黃瓜片及辣椒醬，再配上熱湯就可以了。
The best place to enjoy chicken rice is in one of Singapore's ubiquitous open-air "hawkercenters," which are like mall food courts, but packed with amazing curried noodle and rotistands instead of Auntie Anne's Pretzels and Orange Julius.
吃海南雞飯最好的去處是新加坡無處不在的戶外“攤販中心”。這里就像美食廣場(chǎng)一樣，全是各種美味而接地氣的咖喱面條和烤肉小攤，而不是安妮阿姨脆餅店或朱麗葉斯橙汁那樣的連鎖店。
8.Jerk Chicken, Jamaica
8.牙買加烤雞
Jamaica's Boston Bay is the home of jerk chicken, and you'll find it being cooked there in largeBBQ pits. Real jerk chicken is smoked, not grilled, over the native pimento wood, the same treethat gives us allspice. The chicken pieces are laid directly on top of green pimento logs, coveredwith metal sheets and smoked to a fall-off-the-bone-tender state using indirect heat from thesmoldering coals beneath.
牙買加的波士頓港是這種烤雞的故鄉(xiāng)。在這兒，你可以看到在大型燒烤架上熏烤的烤雞。然而，正宗的牙買加烤雞并不是烤制而成的，而是用甘胡椒樹的樹枝熏制的。甘胡椒就是我們經(jīng)常吃到的甜胡椒。人們把雞肉直接放在綠色的甘胡椒木上，蓋上金屬網(wǎng)，然后通過燜燒的煤散發(fā)出的熱氣，將雞肉烤至骨肉分離、肉質(zhì)綿軟。
The sweet notes of the pimento smoke add complexity to the fruity heat of the jerk marinade:a blend of Scotch bonnet peppers, allspice berries, green onions and fresh ginger. Enjoy thatamazing chicken with a side of Jamaican rice and peas (kidney beans, technically) and a RedStripe beer or a fizzy grapefruit soda called Ting.
烤雞使用的調(diào)味汁是由蘇格蘭帽椒、多香果漿果、蔥、嫩姜調(diào)制而成的，而熏制過程中甘胡椒所散發(fā)的甜香味為其帶來了一股特殊的水果香氣。再配上牙買加米飯、豆子(最好是大蕓豆)、一瓶紅帶啤酒或者一杯Ting牌的葡萄氣泡蘇打水，我想你已經(jīng)無法抵制這美味的誘惑了吧。
7.Pork Satay, Thailand
7.泰國(guó)沙爹豬肉
Like India, Thailand is a street food paradise. The noodle curries in coconut milk are somehowrich and light at the same time. The hand-pounded green papaya salad is shockingly vibrant.And tamarind-sweetened pad thai straight from a coal-fired wok and blanketed with a fried eggis almost a religious experience.
和印度一樣，泰國(guó)也是街頭小吃的殿堂?？о媾湫迈r的椰奶，特別的味道不僅會(huì)給你帶來多重美味體驗(yàn)，同時(shí)也不乏亮點(diǎn)。而手錘木瓜沙拉則會(huì)讓你身心為之顫動(dòng)。在用煤燒熱的大鐵鍋里，是用羅望子調(diào)味的泰式炒粉，配上一個(gè)煎蛋，真是讓人流連忘返。
But if we had to choose the most iconic street food of Thailand, it has to be skewers of porksatay cooked on long charcoal grills and served with a vinegary cucumber salad and peanutdipping sauce. Authentic pork satay is marinated in a sweet and spicy paste of lemongrass,shallots, garlic, red chilies, galangal (a ginger-like spice) and fish sauce. While grilling, the porkskewers are brushed with coconut milk for a silky finish.
然而，如果要說最有特色的泰式街頭小吃，莫過于沙爹豬肉烤串了。沙爹豬肉烤串是用長(zhǎng)條形的木炭烤制而成的，食用時(shí)搭配醋腌黃瓜沙拉和花生蘸醬。正宗的沙爹豬肉要用由檸檬草、蔥、大蒜、魚露調(diào)制而成的甜酸汁進(jìn)行腌制。在烤制過程中，為了讓肉質(zhì)嫩滑，人們還會(huì)刷上一些椰奶。
6.Currywurst, Germany
6.德國(guó)咖喱香腸
Currywurst is German comfort food that goes perfectly with the country's other culinaryobsession: beer. When the bars close in Berlin, throngs of well-lubricated revelers descend oncurrywurst stands for a Styrofoam plate of chopped pork sausage drowning in a thick, spicedtomato sauce dusted with curry powder.
德國(guó)的咖喱香腸是一種令人垂涎欲滴的小吃，搭配上另一個(gè)廚房寵兒——啤酒，那就是絕配。在柏林，當(dāng)酒吧打烊的時(shí)候，成群結(jié)對(duì)喝醉酒的狂歡者們就會(huì)涌向咖喱香腸的小吃攤，人手捧著一個(gè)裝滿切碎的豬肉香腸的泡沫碟子，沉浸在這濃郁的，帶有香料、番茄醬，且撒滿咖喱粉的滋味之中。
The unlikely origin of currywurst, as explained by the Deutsches Currywurst Museum — yes,currywurst has its own museum — dates back to the rubble-strewn streets of post-war Berlin. Ahousewife named Herta Heuwer traded liquor for curry powder, an exotic spice at the time,with British soldiers. Heuwer added the powder to stewed tomatoes to make a kind of curriedketchup, which she poured over sausages, a cheap national staple. The combination drewcrowds of construction workers to her street stand in what would become Berlin's red lightdistrict, and the currywurst craze was born. Today across Germany you'll find the classiccurrywurst, as well as spicier Indian and Thai versions, accompanied by a slice of white bread tomop up the juices and a mound of French fries.
德國(guó)咖喱香腸博物館介紹了關(guān)于咖喱香腸未經(jīng)證實(shí)的起源故事。沒錯(cuò)，真的有咖喱香腸博物館——這就要追溯到戰(zhàn)后了，故事發(fā)生在柏林的一條鋪滿碎石的街道上。一位名叫赫塔·霍伊韋爾的主婦用酒跟英國(guó)士兵換取咖喱粉，在那個(gè)時(shí)候，咖喱還屬于罕見的異域香料?；粢另f爾將咖喱粉加入用火慢燉的番茄里，做出了一種咖喱味的番茄醬，然后她將這種番茄醬澆在廉價(jià)的香腸上，做出了咖喱香腸。這種奇妙的結(jié)合吸引了成群的建筑工人來到她所在的街道，使得那里變得熱鬧非凡，人們對(duì)咖喱香腸的狂熱追捧也由此誕生。如今，橫穿整個(gè)德國(guó)，你會(huì)發(fā)現(xiàn)咖喱香腸有經(jīng)典口味的，也有印度辛辣口味和泰國(guó)口味的，通常是搭配著一片吸收汁水的白面包和一堆炸薯?xiàng)l。
