獻給吃貨：享譽全球的10種街頭小吃

法國美食家薩瓦蘭曾說過，與發現一顆新星相比，發現一款新菜肴對於人類的幸福更有好處。

要品嘗最接地氣的各地美食，路邊攤或許才是最好的選擇。

本期內容精選數種享譽全球的異國街頭小吃，帶您領略舌尖上的世界。

[亞洲篇]

Vada Pav, India

瓦達漢堡，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.
如果要選一個城市為印度街頭飲食文化”代言”，非孟買莫屬。孟買的焦帕蒂海灘有大量辛辣美味的街頭小吃，是當地人和遊客覓食的好去處。

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.
這裡的小吃幾乎每一樣都讓人食指大動。孟買大名鼎鼎的小吃包括：panipuri(印度油炸小點)，將各種餡料塞進麵糰里炸制而成，一口就能吃掉一個；pav bhaji(餐包蔬菜)是蔬菜咖喱配上酥脆的黃油麵包；而最具孟買特色的小吃還是vada pav(夾油炸薯餅的三明治)，這款三明治被譽為”印度漢堡”。

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.
正宗的瓦達漢堡做法如下：先將印度辣味土豆泥捏成球，裹上一層鷹嘴豆麵糊，放入油中炸至金黃色。接下來把切成細絲的虎皮尖椒打成糊狀，過滾油。在鬆軟又有嚼頭的麵包內塗上各種酸酸辣辣的醬料，例如羅望子醬、薄荷香菜醬、花生大蒜醬，之後再塞入一兩片薯餅、一些黃辣椒條，壓製成餅，一份甜辣可口的印度漢堡就做好了。

 

Chicken Rice, Singapore

海南雞飯，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.

海南雞飯，又稱海南飯，源自中國海南文昌市，卻是新加坡非官方的國菜。海南雞飯製作簡單，味道鮮美。這道美食說白了就是白切雞配米飯，但這種簡單的搭配卻能帶來無與倫比的世間美味，早中晚餐皆宜。海南雞飯里的白切雞需要在倒有薑汁的鍋內小火煮熟，火候正好出鍋時雞肉才會鮮嫩多汁。小火煸炒薑片、蒜片和香米，之後用燉雞的薑汁將米煮熟。上桌時米飯搭配切片的白斬雞，配上湯、黃瓜片和辣椒醬即可。

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.
要吃到正宗的海南雞飯，就得去新加坡無處不在的室外開放式小販中心，這裡有些像商場的美食街，全是各式各樣味道超棒的咖喱面和烤肉小攤。

Pork Satay, Thailand

沙爹豬肉串，泰國

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.

泰國也是街頭美食的天堂。泰式的椰奶咖喱面口感濃郁卻不油膩；純手工製作的青芒果沙拉非常爽口；而直接從燒煤的鐵鍋里盛出的pad Thai(泰式炒河粉)，外麵包一層煎蛋，加上羅望子醬的清甜口感，更是不容錯過的美味。

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.

不過一定要選出一樣泰國最具標誌性的街頭美食，那就非沙爹豬肉串莫屬了。在長長的木炭烤架上烤好的豬肉串，配上酸黃瓜沙拉和花生蘸醬，味道超贊。正宗的沙爹豬肉需要先在檸檬草、青蔥、大蒜、紅辣椒、高良姜和魚露混合製成的甜辣醬中腌泡。攤主邊烤邊在肉串上刷椰奶，這樣肉串才會有絲滑綿密的口感。

Falafel, Israel

法拉費，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(炸鷹嘴豆丸子)已經成為一道風靡全球的路邊攤美食，不管是在巴黎還是在紐約都可以看到路邊攤出售炸成金黃色的法拉費。不過以色列的法拉費毫無爭議是最好吃的，尤以海濱城市特拉維夫的為甚。在這裡，無論何時你都能夠品嘗到熱騰騰、厚厚的超大皮塔餅，裡面塞滿了剛炸好的法拉費和其他配料。

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.

法拉費源於埃及，之後傳到了中東各國，直到20世紀末以色列人才將其定為國菜。經典的以色列法拉費是用鷹嘴豆泥加上小茴香、香菜、辣椒粉、生蒜、洋蔥和大把歐芹等調味料油炸而成。常用的澆頭是芝麻醬和以色列番茄黃瓜沙拉。

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.

在特拉維夫的法拉費攤位，你還可以選擇搭配鷹嘴豆泥、腌菜、烤茄子沙拉、希臘乳酪、法式炸薯條以及種類繁多的辣醬一起吃。

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)被認為是全世界最美味的三明治之一。越南曾是法國的殖民地，這段歷史給越南留下的唯一一樣美好的東西可能就是越式三明治了。一份頂級的越式三明治用料必須講究，麵包必須是剛剛出爐的迷你法棍。之後把這根迷你法棍縱向切開，塗上一層厚厚的蛋黃醬和一層薄薄的肉醬，目前為止都是法式的做法。

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.

接下來就是當地的特色了。首先夾在麵包中間的肉一般會選擇叉燒肉，越式豬肉丸、豬肉卷和越南薩拉米香腸也是不錯的選擇。夾在麵包中間的蔬菜有黃瓜薄片、腌蘿蔔和胡蘿蔔，來一把香菜，再加上分量足夠的辣椒醬(也可直接加紅辣椒)，辣到你流汗。

[歐洲篇]

Currywurst, Germany

咖喱香腸，德國

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.

德國人對啤酒的熱愛舉世聞名，而咖喱香腸這種安慰食物則是德國啤酒的絕配。柏林的酒吧關門之後，依然會有大量醉醺醺的食客湧向供應咖喱香腸的小吃攤，點上一盤切成小塊、澆了濃濃的番茄調味醬和咖喱粉的豬肉香腸。

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.

德國咖喱香腸博物館(是的，你沒看錯，咖喱香腸有自己的博物館)稱，這道美食可以追溯到二戰後柏林那瓦礫遍地的街頭。一位名叫赫塔·夏洛特·霍伊韋爾的家庭主婦用酒和英國士兵換取咖喱粉，當時咖喱粉還是一種進口香料。她在燉番茄中加入咖喱粉，做成一種咖喱番茄醬，然後澆在香腸上，做成了這道便宜的國民主食。這道小吃吸引了大批建築工人到她的小吃攤就餐，後來風靡全德國。

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.

如今在德國你不僅能吃到原汁原味的咖喱香腸，還能吃到一些改良口味，例如更辣的印式和泰式咖喱香腸，配上吸收醬汁的白麵包和法國炸薯條。

Burek, Bosnia-Herzegovina

布雷克肉餅，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餅的發明者，但卻是他們讓這道美食發揚光大。這種千層肉餡餅由土耳其傳入巴爾幹半島，土耳其語將其稱之為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.

在波斯尼亞，所有的卷狀餡餅都叫pita(皮塔餅)，肉餡的burek只是皮塔餅的一種。當地的皮塔餅還包括菠菜和希臘乳酪餡的zeljanica；雞蛋和乳酪餡的sirnica；土豆和洋蔥餡的krompirusa；還有一種蘋果和肉桂餡的甜餅，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.

薩拉熱窩當地人民手工做的皮塔餅是最贊的，將薄到極致的麵糰揉搓成寬橢圓形，塗一層油，放好餡料之後輕輕捲起來。然後將這些裝了餡兒的長條形麵糰圍成一圈或密密地排成一行，放到烤箱內烤至餡餅上層麵皮起泡並呈淺棕色，而中心溫熱，依然很有嚼頭。

Crêpes and Galettes, France

法式可麗餅和法式酥餅，法國

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.

在高端美食的發源地法國，可麗餅是相當樸素的一道美食了。可麗餅在法國基本分為兩種，用黑蕎麥麵粉做的鹹味酥餅和白麵粉做的甜品可麗餅。這兩樣都是法國西北部布列塔尼地區的傳統點心，後來當地移民把這種省時省事的薄餅帶到了巴黎。在巴黎，大到米其林星級餐廳，小到街頭小吃攤，都可以吃到這種經典的點心。

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.

鹹味酥餅通常用鄉村火腿和干蘋果酒融化的格魯耶爾乳酪汁做餡兒。再加一個蛋黃還是流質的半熟煎荷包蛋，鹹味酥餅就完成了。甜可麗餅的經典伴侶是能多益榛子巧克力醬或草莓和奶油，不過搭配咸焦糖和只簡單撒了糖粉的甜可麗餅也很值得一嘗。

[北美篇]

Jerk Chicken, Jamaica

挺舉雞，牙買加

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.

牙買加的波士頓海灣是挺舉雞的發源地，這裡的大型燒烤攤都會有這種美食出售。真正的挺舉雞並非是烤出來的，而是用牙買加多香果樹木熏制而成的，其果實正是製作多香果粉的原料。雞塊被直接放在多香果木上，放上一些金屬板，用悶燒的煤塊從下方間接加熱，一直熏制到骨肉分離，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.

吃挺舉雞的時候需要配上由蘇格蘭燈籠椒、多香果、嫩洋蔥和生薑混合調製的蘸汁。多香果木燃燒產生的甜美香味為蘸汁的果味增添了一絲特別的味道。美味的挺舉雞搭配牙買加豌豆飯(實際上用的是菜豆)，再來一瓶當地的紅帶啤酒或名字叫Ting的葡萄柚汽水，實乃一大樂事。

Quesadilla, Mexico

油炸玉米餅，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.

你以為你了解油炸玉米餅的味道？大錯特錯。在玉米粉圓餅里包上切達乾酪再微波一下，這種油炸玉米餅的正宗程度就和你在肯德基吃的中餐一樣坑爹。墨西哥食物的精髓在於麵糰，必須得用磨碎的玉米粉做成的麵糰，而不是小麥粉做成的麵糰。製作油炸玉米餅、玉米粉蒸肉和油炸玉米面肉夾饃等墨西哥傳統風味小吃的鬆軟玉米餅都得用這種麵糰來做。

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麵糰，才能做出正宗的墨西哥油炸玉米餅。將一大塊軟麵糰揉按成圓形麵餅，攤在燒熱的平底鍋里。最簡單的油炸玉米餅是將麵餅摺疊成半月狀，餡料是切碎的奇瓦瓦乳酪條或瓦哈卡乳酪條。不過只吃乳酪餡的油炸玉米餅就太虧了。在墨西哥的路邊攤，你會發現許多令人垂涎欲滴的餡料：包括口利左香腸土豆泥、仙人掌、南瓜花、煎蘑菇、墨西哥玉米松露、油炸豆瓣還有各式烤肉和文火烹制的肉類等。

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場里，坐在搖晃的木頭長凳上吃一份正宗的油炸玉米餅，配一大勺健康的歐芹醬，再來一杯冰爽的agua fresca(水果飲料)，愜意極了。Agua fresca是一種含糖果汁飲料，裝在大塑料壺裡售賣，只要你想得到的口味應有盡有。