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献给吃货:享誉全球的10种街头小吃

法国美食家萨瓦兰曾说过,与发现一颗新星相比,发现一款新菜肴对于人类的幸福更有好处。

要品尝最接地气的各地美食,路边摊或许才是最好的选择。

本期内容精选数种享誉全球的异国街头小吃,带您领略舌尖上的世界。

[亚洲篇]

Vada Pav, India

瓦达汉堡,印度

If you have to pick one city that epitomizes Indian street food culture, go to Mumbai. Chowpatty Beach is the right destination for locals and tourists craving spicy, soul-satisfying street food.
如果要选一个城市为印度街头饮食文化”代言”,非孟买莫属。孟买的焦帕蒂海滩有大量辛辣美味的街头小吃,是当地人和游客觅食的好去处。

Just about everything here is going to be mind-blowing. Panipuri, bite-size balls of stuffed fried dough, are legendary in Mumbai, as is pav bhaji, a rich vegetable curry served with a crispy buttered roll. But our winner is vada pav, an iconic Mumbai sandwich. It is also known as an Indian burger.
这里的小吃几乎每一样都让人食指大动。孟买大名鼎鼎的小吃包括:panipuri(印度油炸小点),将各种馅料塞进面团里炸制而成,一口就能吃掉一个;pav bhaji(餐包蔬菜)是蔬菜咖喱配上酥脆的黄油面包;而最具孟买特色的小吃还是vada pav(夹油炸薯饼的三明治),这款三明治被誉为”印度汉堡”。

An authentic vada pav starts with balls ofspiced mashed potato dipped in a chickpea flour batter and deep-fried untilgolden. Next, thinly sliced green chili peppers are battered and tossed intothe roiling oil. Meanwhile, soft chewy rolls are smeared with various chutneyslike tamarind, mint-coriander or peanut-garlic. The roll is stuffed with one ortwo potato fritters, a clutch of golden chili strips and the whole beautifulmess is squished together. The result is a spicy, savory and sweet Indian burger.
正宗的瓦达汉堡做法如下:先将印度辣味土豆泥捏成球,裹上一层鹰嘴豆面糊,放入油中炸至金黄色。接下来把切成细丝的虎皮尖椒打成糊状,过滚油。在松软又有嚼头的面包内涂上各种酸酸辣辣的酱料,例如罗望子酱、薄荷香菜酱、花生大蒜酱,之后再塞入一两片薯饼、一些黄辣椒条,压制成饼,一份甜辣可口的印度汉堡就做好了。

 

Chicken Rice, Singapore

海南鸡饭,新加坡

Although it originated in Wenchang city in Hainan, China, chicken rice, also known as Hainanese rice, is the unofficial national dish of Singapore. Chicken rice is beautiful in its simplicity. The dish is nothing more than poached chicken served over rice. But the flavors combine to create one of the world’s most satisfying breakfasts, lunches or dinners. The chicken is poached on a low simmer in a gingery broth until perfectly 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 of broth, sliced cucumber and hot sauce.

海南鸡饭,又称海南饭,源自中国海南文昌市,却是新加坡非官方的国菜。海南鸡饭制作简单,味道鲜美。这道美食说白了就是白切鸡配米饭,但这种简单的搭配却能带来无与伦比的世间美味,早中晚餐皆宜。海南鸡饭里的白切鸡需要在倒有姜汁的锅内小火煮熟,火候正好出锅时鸡肉才会鲜嫩多汁。小火煸炒姜片、蒜片和香米,之后用炖鸡的姜汁将米煮熟。上桌时米饭搭配切片的白斩鸡,配上汤、黄瓜片和辣椒酱即可。

The best place to enjoy chicken rice is in one of Singapore’s ubiquitous open-air “hawker centers,” which are like mall food courts, packed with amazing curried noodle and roti stands.
要吃到正宗的海南鸡饭,就得去新加坡无处不在的室外开放式小贩中心,这里有些像商场的美食街,全是各式各样味道超棒的咖喱面和烤肉小摊。

Pork Satay, Thailand

沙爹猪肉串,泰国

Thailand is also a street food paradise. The noodle curries in coconut milk are somehow rich 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 egg is almost a religious experience.

泰国也是街头美食的天堂。泰式的椰奶咖喱面口感浓郁却不油腻;纯手工制作的青芒果沙拉非常爽口;而直接从烧煤的铁锅里盛出的pad Thai(泰式炒河粉),外面包一层煎蛋,加上罗望子酱的清甜口感,更是不容错过的美味。

But if we had to choose the most iconic street food of Thailand, it has to be skewers of pork satay cooked on long charcoal grills and served with a vinegary cucumber salad and peanut dipping sauce. Authentic pork satay is marinated in a sweet and spicy paste of lemongrass, shallots, garlic, red chilies, galangal and fish sauce. While grilling, the pork skewers are brushed with coconut milk for a silky finish.

不过一定要选出一样泰国最具标志性的街头美食,那就非沙爹猪肉串莫属了。在长长的木炭烤架上烤好的猪肉串,配上酸黄瓜沙拉和花生蘸酱,味道超赞。正宗的沙爹猪肉需要先在柠檬草、青葱、大蒜、红辣椒、高良姜和鱼露混合制成的甜辣酱中腌泡。摊主边烤边在肉串上刷椰奶,这样肉串才会有丝滑绵密的口感。

Falafel, Israel

法拉费,以色列

Falafel has become an international street food staple, the golden fried chickpea balls as ubiquitous on the streets of Paris as in New York City. But the undisputed king of falafel is Israel, particularly the coastal metropolis of Tel Aviv. Here you can get a warm, thick, oversized pita stuffed with fresh-fried falafel and all the fixings any time day or night.

Falafel(炸鹰嘴豆丸子)已经成为一道风靡全球的路边摊美食,不管是在巴黎还是在纽约都可以看到路边摊出售炸成金黄色的法拉费。不过以色列的法拉费毫无争议是最好吃的,尤以海滨城市特拉维夫的为甚。在这里,无论何时你都能够品尝到热腾腾、厚厚的超大皮塔饼,里面塞满了刚炸好的法拉费和其他配料。

Falafel originated in Egypt and spread throughout the Middle East before Israelis adopted it as their national food in the late 20th century. The classic Israeli falafel is a fritter of ground chickpea spiced with cumin, coriander, paprika, raw garlic, onion, and lots of fresh parsley. The basic toppings are tahini sauce and an Israeli salad of chopped tomato and cucumber.

法拉费源于埃及,之后传到了中东各国,直到20世纪末以色列人才将其定为国菜。经典的以色列法拉费是用鹰嘴豆泥加上小茴香、香菜、辣椒粉、生蒜、洋葱和大把欧芹等调味料油炸而成。常用的浇头是芝麻酱和以色列番茄黄瓜沙拉。

At Tel Aviv falafel stands, you can also add hummus, pickled veggies, roasted eggplant salad, feta cheese, French fries and a wide assortment of hot sauces.

在特拉维夫的法拉费摊位,你还可以选择搭配鹰嘴豆泥、腌菜、烤茄子沙拉、希腊乳酪、法式炸薯条以及种类繁多的辣酱一起吃。

Banh Mi, Vietnam

越式三明治,越南

The banh mi is considered one of the world’s most delicious sandwiches. Vietnam was once a French colonial outpost and arguably the only good thing that came out of that chapter of Vietnamese history was the banh mi. A world-class bahn mi starts with the bread, a fresh-baked mini baguette. The baguette is sliced lengthwise and slathered in mayonnaise and a thin spread of paté. So far, so French.

Banh mi(越式三明治)被认为是全世界最美味的三明治之一。越南曾是法国的殖民地,这段历史给越南留下的唯一一样美好的东西可能就是越式三明治了。一份顶级的越式三明治用料必须讲究,面包必须是刚刚出炉的迷你法棍。之后把这根迷你法棍纵向切开,涂上一层厚厚的蛋黄酱和一层薄薄的肉酱,目前为止都是法式的做法。

But here’s where things get interesting. The meat of choice is usually barbecued pork, although Vietnamese-style pork meatballs, pork roll or Vietnamese salami are other solid choices. Then the veggies: thin-sliced cucumber, pickled daikon radish and carrots, a handful of cilantro and enough chili sauce (or straight chili peppers) to make you sweat.

接下来就是当地的特色了。首先夹在面包中间的肉一般会选择叉烧肉,越式猪肉丸、猪肉卷和越南萨拉米香肠也是不错的选择。夹在面包中间的蔬菜有黄瓜薄片、腌萝卜和胡萝卜,来一把香菜,再加上分量足够的辣椒酱(也可直接加红辣椒),辣到你流汗。

[欧洲篇]

Currywurst, Germany

咖喱香肠,德国

Currywurst is German comfort food that goes perfectly with the country’s other culinary obsession: beer. When the bars close in Berlin, throngs of well-lubricated revelers descend on currywurst stands for a plate of chopped pork sausage drowning in a thick, spiced tomato sauce dusted with curry powder.

德国人对啤酒的热爱举世闻名,而咖喱香肠这种安慰食物则是德国啤酒的绝配。柏林的酒吧关门之后,依然会有大量醉醺醺的食客涌向供应咖喱香肠的小吃摊,点上一盘切成小块、浇了浓浓的番茄调味酱和咖喱粉的猪肉香肠。

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. A housewife named Herta Charlotte 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 curried ketchup, which she poured over sausages, a cheap national staple. The combination drew crowds of construction workers to her street stand, and the currywurst craze was born.

德国咖喱香肠博物馆(是的,你没看错,咖喱香肠有自己的博物馆)称,这道美食可以追溯到二战后柏林那瓦砾遍地的街头。一位名叫赫塔·夏洛特·霍伊韦尔的家庭主妇用酒和英国士兵换取咖喱粉,当时咖喱粉还是一种进口香料。她在炖番茄中加入咖喱粉,做成一种咖喱番茄酱,然后浇在香肠上,做成了这道便宜的国民主食。这道小吃吸引了大批建筑工人到她的小吃摊就餐,后来风靡全德国。

Today across Germany you’ll find the classic currywurst, as well as spicier Indian and Thai versions, accompanied by a slice of white bread to mop up the juices and a mound of French fries.

如今在德国你不仅能吃到原汁原味的咖喱香肠,还能吃到一些改良口味,例如更辣的印式和泰式咖喱香肠,配上吸收酱汁的白面包和法国炸薯条。

Burek, Bosnia-Herzegovina

布雷克肉饼,波黑

The Bosnian people didn’t invent burek, but by all accounts they’ve perfected it. This flaky pastry stuffed with ground meat arrived in the Balkans by way of Turkey, where it’s called burek.

波黑人民不是布雷克肉饼的发明者,但却是他们让这道美食发扬光大。这种千层肉馅饼由土耳其传入巴尔干半岛,土耳其语将其称之为burek。

In Bosnia, meat-filled burek is only one type of pita, the term for all rolled and stuffed pastries. Other varieties include a spinach-and-feta pita called zeljanica, an egg-and-cheese version called sirnica and a potato-and-onion-filled krompirusa. A sweet version with apples and cinnamon is called jabukara.

在波斯尼亚,所有的卷状馅饼都叫pita(皮塔饼),肉馅的burek只是皮塔饼的一种。当地的皮塔饼还包括菠菜和希腊奶酪馅的zeljanica;鸡蛋和奶酪馅的sirnica;土豆和洋葱馅的krompirusa;还有一种苹果和肉桂馅的甜饼,叫做jabukara。

The best pita are still made by hand in Sarajevo, the impossibly thin dough rolled and flipped into wide ovals, then painted with oil and rolled gently around the chosen filling. The tubes of stuffed dough are then coiled into circles or lined up in tight rows before entering the oven until the top layers brown and blister and the savory center remains chewy and warm.

萨拉热窝当地人民手工做的皮塔饼是最赞的,将薄到极致的面团揉搓成宽椭圆形,涂一层油,放好馅料之后轻轻卷起来。然后将这些装了馅儿的长条形面团围成一圈或密密地排成一行,放到烤箱内烤至馅饼上层面皮起泡并呈浅棕色,而中心温热,依然很有嚼头。

Crêpes and Galettes, France

法式可丽饼和法式酥饼,法国

For a country that invented fine dining, the crêpe is astonishingly simple. There are two basic varieties, the savory galette made from dark buckwheat flour and the white-flour crêpe reserved for sweet treats. Both were traditionally eaten in Brittany in the northwest of France, but immigrants from the region brought the quick-cooked griddle cakes to Paris, where everyone from street vendors to Michelin-starred restaurants serve the classic dish.

在高端美食的发源地法国,可丽饼是相当朴素的一道美食了。可丽饼在法国基本分为两种,用黑荞麦面粉做的咸味酥饼和白面粉做的甜品可丽饼。这两样都是法国西北部布列塔尼地区的传统点心,后来当地移民把这种省时省事的薄饼带到了巴黎。在巴黎,大到米其林星级餐厅,小到街头小吃摊,都可以吃到这种经典的点心。

The traditional filling for a savory galette is country ham and melted Gruyere cheese washed down with a dry cider. The complete version of the galette includes a fried egg with a sumptuously runny yolk. For a sweet crêpe, there’s always the hazelnut-chocolate spread Nutella or strawberries and cream, but don’t miss out on salted caramel or the simple pleasure of powdered sugar.

咸味酥饼通常用乡村火腿和干苹果酒融化的格鲁耶尔奶酪汁做馅儿。再加一个蛋黄还是流质的半熟煎荷包蛋,咸味酥饼就完成了。甜可丽饼的经典伴侣是能多益榛子巧克力酱或草莓和奶油,不过搭配咸焦糖和只简单撒了糖粉的甜可丽饼也很值得一尝。

[北美篇]

Jerk Chicken, Jamaica

挺举鸡,牙买加

Jamaica’s Boston Bay is the home of jerk chicken, and you’ll find it being cooked there in large BBQ pits. Real jerk chicken is smoked, not grilled, over the native pimento wood, the same tree that gives us allspice. The chicken pieces are laid directly on top of pimento logs, covered with metal sheets and smoked to a fall-off-the-bone-tender state using indirect heat from the smoldering coals beneath.

牙买加的波士顿海湾是挺举鸡的发源地,这里的大型烧烤摊都会有这种美食出售。真正的挺举鸡并非是烤出来的,而是用牙买加多香果树木熏制而成的,其果实正是制作多香果粉的原料。鸡块被直接放在多香果木上,放上一些金属板,用闷烧的煤块从下方间接加热,一直熏制到骨肉分离,入口即化的程度。

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 that amazing chicken with a side of Jamaican rice and peas (kidney beans, technically) and a Red Stripe beer or a fizzy grapefruit soda called Ting.

吃挺举鸡的时候需要配上由苏格兰灯笼椒、多香果、嫩洋葱和生姜混合调制的蘸汁。多香果木燃烧产生的甜美香味为蘸汁的果味增添了一丝特别的味道。美味的挺举鸡搭配牙买加豌豆饭(实际上用的是菜豆),再来一瓶当地的红带啤酒或名字叫Ting的葡萄柚汽水,实乃一大乐事。

Quesadilla, Mexico

油炸玉米饼,墨西哥

First of all, forget everything you think you know about quesadillas. A microwaved flour tortilla stuffed with cheddar cheese is about as authentic as Chinese food from KFC. The soul of real Mexican food is masa, the ground-corn dough – not wheat flour – that’s used to make soft corn tortillas for tacos, steamed tamales, gorditas, and innumerable regional antojitos, Mexican street snacks with deep indigenous roots.

你以为你了解油炸玉米饼的味道?大错特错。在玉米粉圆饼里包上切达干酪再微波一下,这种油炸玉米饼的正宗程度就和你在肯德基吃的中餐一样坑爹。墨西哥食物的精髓在于面团,必须得用磨碎的玉米粉做成的面团,而不是小麦粉做成的面团。制作油炸玉米饼、玉米粉蒸肉和油炸玉米面肉夹馍等墨西哥传统风味小吃的松软玉米饼都得用这种面团来做。

A real Mexican quesadilla starts with that freshly ground corn masa. A large hunk of soft dough is pressed or rolled into a rough circle and laid on a hot griddle. The basic version is filled with shredded Chihuahua or Oaxacan string cheese and folded over into a half moon. But why stop with cheese? At Mexican street stalls, you’ll find mouth-watering fillings like potato and crumbled chorizo sausage, nopal, squash blossoms, sautéed mushrooms, huitlacoche, refried beans, and all varieties of grilled or slow-cooked meats.

用新磨的玉米粉做的面团,才能做出正宗的墨西哥油炸玉米饼。将一大块软面团揉按成圆形面饼,摊在烧热的平底锅里。最简单的油炸玉米饼是将面饼折叠成半月状,馅料是切碎的奇瓦瓦奶酪条或瓦哈卡奶酪条。不过只吃奶酪馅的油炸玉米饼就太亏了。在墨西哥的路边摊,你会发现许多令人垂涎欲滴的馅料:包括口利左香肠土豆泥、仙人掌、南瓜花、煎蘑菇、墨西哥玉米松露、油炸豆瓣还有各式烤肉和文火烹制的肉类等。

Real-deal quesadillas are best enjoyed on a wobbly wooden bench inside a bustling open-air market with a healthy dollop of salsa verde and an icy agua fresca, a sugary fruit juice in every imaginable flavor, ladled from giant plastic jugs.

在熙熙攘攘的露天市场里,坐在摇晃的木头长凳上吃一份正宗的油炸玉米饼,配一大勺健康的欧芹酱,再来一杯冰爽的agua fresca(水果饮料),惬意极了。Agua fresca是一种含糖果汁饮料,装在大塑料壶里售卖,只要你想得到的口味应有尽有。

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献给吃货:享誉全球的10种街头小吃
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