国外特色美食？

一、国外特色美食？

国外十大美食，一起来看看吧！

一、泰国马沙文咖喱

马沙文咖喱被称为咖喱之王，其实应该也是万食之王。马沙文咖喱跟其它咖喱的最大的区别就是它口感的厚重和香浓，它拥有一种被果仁包裹着的温暖辣香味道，将辛辣、椰果味、香甜、咸味融合在一起，马沙文咖喱的口味比泰国选举更有特色。

二、意大利那不勒斯比萨

无论是过去还是现在，最好吃的比萨仍然是简简单单的那不勒斯比萨。这项发明现在已经受到其贸易协会的保护。他们采用多种质量监控方法，比如坚持使用海盐、高档面粉、三种类型的新鲜西红柿、手卷面饼，并严格使用木碳火炉烘烤。

三、墨西哥巧克力

墨西哥巧克力是一种用特种酱料调制的，味道很独特、浓厚的巧克力。我们可以在很多地方看到这种巧克力，尤其是那些售卖墨西哥食物的地方。巧克力在墨西哥和中美洲有非常悠久的历史。Theobroma可可植物可以长出用于制作巧克力的可可，原产于南美洲。

四、日本寿司

寿司是一种日本传统美食。日本古代时候的寿司，是用盐和米腌制的咸鱼，后经演变形成如今的寿司。以简单为美味，以自然为美味，日本料理之所以逐渐在世界各地蔚然成风，受到越来越多人的喜爱，原因在此。而这其中，寿司尤其是这种美食简约哲学的极致表现。

五、法国花生酱煎饼

法度煎饼涂上花生酱。法度煎饼也称可丽饼，用小麦粉制作而成，是法国布列塔尼最具代表性的特征美食。

六、德国汉堡

古代鞑靼人有生吃牛肉的习惯，随着鞑靼人的西迁，先传入巴尔干半岛，而后传到德意志，逐渐改生食为熟食。德国汉堡地区的人将其加以改进，将剁碎的牛肉泥揉在面粉中，摊成饼煎烤来吃，遂以地名而称为“汉堡肉饼”。

七、马来西亚槟榔屿亚参叻沙汤

 煮后削成片状的鲭鱼、罗望子、辣椒、薄荷、柠檬草、洋葱、菠萝…这道马来西亚最受欢迎的菜肴将酸辣的鱼浸在面条汤中(加入姜丝味道更鲜美)，香浓的汤味让你还没品尝，光是闻一闻就已挡不住诱惑了。

八、泰国冬荫功汤

  这道泰国标志性美食中添加了虾、蘑菇、西红柿、柠檬草、高良姜和柠檬叶，通常还会加些椰奶和奶油。它融合了多种人们最爱的泰国风味：酸、咸、辣、甜，深受人们钟爱。

九、美国冰激凌

 你可能已经吃到嗓子眼了，但无论如何总能再留出一点位置吃这个让你牙齿融化的美式冰激凌，那上面点缀有坚果、棉花糖，还挤上了巧克力浆。

十、加蓬鸡肉曼巴

这道加蓬美食有一款西方仿制版是把所有的东西都浸在花生黄油里。真是疯了!正规的食谱要用到鸡肉、红辣椒、大蒜、番茄、胡椒、盐、秋葵、棕榈油，还有味道浓郁热量高的非洲黄油，让你欲罢不能，又不得不连连承诺要开始健身了。

二、对比国内和国外菜谱有感

周末在家简单的做了迷迭香煎猪排，配菜是香煎土豆块，美美的享受了一顿，喝着红酒，看着落日的余晖。

我现在做煎烤类的菜肴没有弄的那么复杂，不过有几点还是要注意的，第一点肉的质量一定要好，新鲜的牛肉可以去麦德龙超市购买，冷冻的猪排也尝试过非常多，目前比较靠谱的是进口加拿大和丹麦的猪肉，味道和小时候农村用粮食喂养大的猪一样。

第二点冷冻的猪肉在冷藏室内解冻，会更好的保留水分，用粗盐和洋葱汁稍微腌制几分钟，就可以用橄榄油煎2-3分钟就好。

周末没有做蔬菜沙拉， 每次吃西餐就会想起在慕尼黑传当地餐厅发生的一件趣事，国内的菜谱是图文并茂， 虽说不能以图片为准， 但是高级点的餐厅也是实际做出的菜肴和图片差不多。

但是德国的餐厅菜谱是没有图片的， 都是长长的文字说明，有时候任你外语多好，即使过了六级也是会蒙圈的。

三、请帮助翻译一个中餐菜谱

Mapo tofu has enjoyed wide popularity as the most famous kind of Sichuan food. Original Mapo tofu tastes powerfully hot with unique numbing and spicy flavors. The feel of this particular Sichuan dish is often described by local cooks as being “numbing, spicy, hot, delicious, tender and soft, aromatic and flaky”. These key properties are considered to define an authentic dish of Mapo tofu. Truely-flavored Mapo tofu is increasingly easy to find outside China today, but only in some Sichuanese restaurants not yet to adapt the dish for non-Sichuanese tastes. It is said that Mapo tofu has been introduced to Japan in the form of packaged fast food.

How to Cook Mapo Tofu

Ingredients

1 block tofu (300g)

120-g finely minced pork

3 tablespoons Sichuan spicy bean paste (preferably made in Pixian County)

2 tablespoons chili powder

2 tablespoons cooking oil

3 tablespoons chili oil

1 tablespoon Sichuan peppercorns (roasted and ground to powder)

1 tablespoon light soy sauce

1 teaspoon fermented black beans (rinsed and pounded)

2 stalks of leeks or scallions (chopped into 20mm length)

2 cloves garlic (well chopped)

1/2 cup water

Salt to taste

Method:

Step 1. Cut the tofu into small cubic, drain the water and set aside.

Step 2. Bring a wok on the high heat and pour in the cooking oil and chili oil. When the oil becomes properly hot, add the chopped garlic, ground pork, spicy bean paste and stir-fry until the pork is half-done.

Step 3. Add chili powder, soy sauce, fermented black beans and stir-fry until aromatic.

Step 4. Add the tofu and water; stir gently to blend the tofu (don’t break them) well with the sauce. Bring to low heat and simmer for about 3-5 minutes until the sauce thickens.

Step 5. Add the roasted Sichuan peppercorn powder and chopped scallions. Gently stir and blend well. The dish is ready to serve.

Cooking notes

1.To tone down the numbing spiciness of this dish, use less roasted peppercorn powder, chili powder, and chili oil. Adjust them to fit your taste.

2.Most of the Mapo Tofu served at Chinese restaurants in other countries have been adapted to local taste; the level of numbing spiciness is greatly reduced.

Most famous cuisine is spiced dish, because of its unique spicy flavor and wide patrons. Authentic mapo beancurd spicy, it must also have full cuisine hot and ma. Sichuan cuisine chef often put this dish of entrance to seven words: feel hot, hot, flax, fresh and tender, fragrance and crisp. Only has the characteristics of seven to it is authentic mapo beancurd. Taste authentic mapo beancurd in present more and more easily also eat at abroad, but must to sichuan restaurant can enjoy authentic mapo beancurd. This dish has been to bag the form into the Japanese fast-food market.

Mapo beancurd cooked method:

Raw material

1 piece tofu (300 grams)

120 grams of pork

3 teaspoons of sichuan hot bean (preferably PI county recently watercress)

2 tablespoons chili powder

2 tablespoons cooking oil

3 teaspoons of oil

1 spoon sichuan DaGongPao zanthoxylum bungeanum (baked cooked research into powder)

1 spoon soya

1 spoon fermented mash wash (bad)

Two small leek or green (cut into small sections of 20 mm),

2 cloves of garlic thinly (garlic)

Half-filled water

Amount of salt

Methods:

One, will cut tofu into small pieces, filtration purification backup,

Second, the heat, fry pan into the cooking oil and oil, add garlic, pork, hot bean minced pork, until the break with minced meat;

Third, add chili powder, fermented soy sauce, Fried, a fragrance,

Four, add water and bean curd, gently turning tofu (don't get broken) with the sauce mix entirely. A simmer for 3-5 minutes, or until the sauce thick,

Five, add onion, Chinese prickly ash and cooked gently turning to the mixture. It is installed dish.

explain

One, such as the dish to relieve the spicy taste, Chinese prickly ash, chili powder, can reduce the dosage of oil and, in order to adapt to the patrons of different flavors.

Second, the Chinese restaurants abroad do mapo beancurd, its taste, spicy degree has already localization is reduced greatly.

麻婆豆腐是川菜中最有名的一道菜，因其独特的麻辣风味而广受食客喜爱。地道的麻婆豆腐辣味十足，它必须同时具备川菜的“辣”和“麻”的特点。川菜厨师经常把这道菜的入口感觉归纳为七个字：麻、辣、烫、鲜、嫩、香、酥。只有具备了这七大特点才能称得上是正宗的麻婆豆腐。目前口味正宗的麻婆豆腐在国外也越来越容易吃到了，但必须要到四川人开的饭店才能品尝到原汁原味的麻婆豆腐。据说这道菜已经以袋装快餐的形式进入了日本市场。

麻婆豆腐的烹制方法：

原料

1块豆腐（300克）

120克猪肉沫

3勺四川辣豆瓣酱(最好用郫县豆瓣)

2勺辣椒粉

2勺烹饪油

3勺辣椒油

1勺四川大红袍花椒（焙熟研成粉末）

1勺生抽

1勺豆豉（洗净捣烂）

2小把韭菜或青葱（切成20毫米小段）

2瓣大蒜（切成蒜末）

半杯水

适量的盐

方法：

一、将豆腐切成小块，滤净水后备用；

二、把炒锅加热，倒入烹饪油和辣椒油，加入蒜末、猪肉末、辣豆瓣酱翻炒，直到肉末断生；

三、加入辣椒粉、酱油、豆豉，炒出香味；

四、加入豆腐和水，轻轻翻动豆腐（不要弄碎了）使其与酱汁完全混合。小火炖3-5分钟，或等到酱汁浓稠；

五、加入熟花椒粉和葱段，轻轻翻动使其混合均匀。起锅装盘。

说明

一、如需减轻此道菜的麻辣味，可减少花椒粉、辣椒粉和辣椒油的用量，以适应食客的不同口味。

二、国外的中餐馆所做的麻婆豆腐，其口味已经当地化，麻辣度已大大降低。

Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's harsh and Ma in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.

Ma po tofu cooking methods:

Stuff

1 block tofu (300 grams)

120g pork Mo

3 tablespoons Sichuan spicy bean paste (preferably Pixian 豆瓣)

2 tablespoons chili powder

2 tablespoons cooking oil

3 tablespoons chili oil

Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)

1 spoon soy sauce

A spoon lobster sauce (wash smashed)

Chinese chives or green onions into 2 small (cut into 20 mm above)

2 garlic (chopped garlic)

Half a cup of water

The right amount of salt

Method:

First, the tofu cut into small pieces, filtered water reserve;

Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;

3, add chili powder, soy sauce, tempeh, Chao Chu flavor;

4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;

5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.

Description

1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.

Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.

希望能帮助你

麻婆豆腐是川菜中最有名的一道菜，因其独特的麻辣风味而广受食客喜爱。地道的麻婆豆腐辣味十足，它必须同时具备川菜的“辣”和“麻”的特点。川菜厨师经常把这道菜的入口感觉归纳为七个字：麻、辣、烫、鲜、嫩、香、酥。只有具备了这七大特点才能称得上是正宗的麻婆豆腐。目前口味正宗的麻婆豆腐在国外也越来越容易吃到了，但必须要到四川人开的饭店才能品尝到原汁原味的麻婆豆腐。据说这道菜已经以袋装快餐的形式进入了日本市场。

Mapo Doufu or Spicy Hot Bean Curd is one the most famous dishes in Sichuan cuisine, it is popular among diners due to its spicy-hot flavor. The veritable Mapo Doufu not only should it be very hot but must have the Sichuan cuisine’s characteristics of ‘hot’ and ‘spicy’ as well. Sichuan chefs often sum up the taste of this dish in seven words: spicy, hot, burn, fresh, tender, fragrant and crispy; only with these seven features can it be considered an authentic Mapo Toufu. It is getting easier to savor classic flavored Mapo Doufu in foreign countries now, but you must go to Sichuanese restaurants for the original taste. It is said that this dish has entered the Japanese market in a packed snack form.

麻婆豆腐的烹制方法：

原料

1块豆腐（300克）

120克猪肉沫

3勺四川辣豆瓣酱(最好用郫县豆瓣)

2勺辣椒粉

2勺烹饪油

3勺辣椒油

1勺四川大红袍花椒（焙熟研成粉末）

1勺生抽

1勺豆豉（洗净捣烂）

2小把韭菜或青葱（切成20毫米小段）

2瓣大蒜（切成蒜末）

半杯水

适量的盐

Mapo Doufu (Spicy-hot Bean Curd) Recipe

Ingredients:

1 pc of bean curd (300 gm)

120 gm minced pork

3 tablespoons of Sichuan hot bean paste

(preferably Pixian bean paste)

2 tablespoons of chili powder

2 tablespoons of cooking oil

3 tablespoons of chili oil

1 tablespoon of Sichuan prickly ash (baked and ground into powder)

1 tablespoon of soy sauce

1 tablespoon of fermented soya beans (washed and pound)

2 wisps of Chinese chives or shallots (cut into 2 cm strips)

2 cloves of garlic (finely chopped)

1/2 cup of water

Salt to taste

方法：

一、将豆腐切成小块，滤净水后备用；

二、把炒锅加热，倒入烹饪油和辣椒油，加入蒜末、猪肉末、辣豆瓣酱翻炒，直到肉末断生；

三、加入辣椒粉、酱油、豆豉，炒出香味；

四、加入豆腐和水，轻轻翻动豆腐（不要弄碎了）使其与酱汁完全混合。小火炖3-5分钟，或等到酱汁浓稠；

五、加入熟花椒粉和葱段，轻轻翻动使其混合均匀。起锅装盘。

Method:

1. Cut the bean curd into small cubes, drain the water and set aside;

2. Heat the wok and pour in the cooking oil and chili oil, add in the chopped garlic, minced meat and bean paste, stir fry until the meat is half-cooked;

3. Add in the chili powder, soy sauce and fermented soya beans, fry until fragrant;

4. Add in the bean curds and water, gently flip the bean curds (don’t break them) to blend completely with the sauce. Simmer in low heat for 3-5 minutes or until the sauce thickens;

5. Sprinkle the prickly ash and shallot strips, gently stir to blend with the bean curds. Dish up and serve.

说明

一、如需减轻此道菜的麻辣味，可减少花椒粉、辣椒粉和辣椒油的用量，以适应食客的不同口味。

二、国外的中餐馆所做的麻婆豆腐，其口味已经当地化，麻辣度已大大降低。

Note:

1. The amount of prickly ash, chili powder and chili oil can be reduced if you need to cut down the spicy-hot taste to suit different diners’ taste buds.

2. The flavor of Mapo Doufu served in overseas Chinese restaurants has already been localized and the spicy-hot taste is greatly reduced.

Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's harsh and Ma in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.

Ma po tofu cooking methods:

Stuff

1 block tofu (300 grams)

120g pork Mo

3 tablespoons Sichuan spicy bean paste (preferably Pixian豆瓣)

2 tablespoons chili powder

2 tablespoons cooking oil

3 tablespoons chili oil

Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)

1 spoon soy sauce

A spoon lobster sauce (wash smashed)

Chinese chives or green onions into 2 small (cut into 20 mm above)

2 garlic (chopped garlic)

Half a cup of water

The right amount of salt

Method:

First, the tofu cut into small pieces, filtered water reserve;

Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;

3, add chili powder, soy sauce, tempeh, Chao Chu flavor;

4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;

5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.

Description

1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.

Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.

Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's harsh and Ma in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.

Ma po tofu cooking methods:

Stuff

1 block tofu (300 grams)

120g pork Mo

3 tablespoons Sichuan spicy bean paste (preferably Pixian flickr)

2 tablespoons chili powder

2 tablespoons cooking oil

3 tablespoons chili oil

Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)

1 spoon soy sauce

A spoon lobster sauce (wash smashed)

Chinese chives or green onions into 2 small (cut into 20 mm above)

2 garlic (chopped garlic)

Half a cup of water

The right amount of salt

Method:

First, the tofu cut into small pieces, filtered water reserve;

Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;

3, add chili powder, soy sauce, tempeh, Chao Chu flavor;

4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;

5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.

Description

1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.

Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.