NO.44
canadin
Poutine, a name known only to Canadians and northern Americans. In 2007, CBC did a poll of Canadian inventions, and Putin ranked 10th, the only food to make it into the top 10, which is called the national food. There is a saying that you are not a real Canadian until you have seen hockey and eaten Putin.
What exactly is Putin? In 1957, a truck driver in the small town of Warwick, northeast of Montreal, went to eat French fries and asked the store to mix small pieces of dry Cheese curds with French fries. Later, to keep the cheese curds warm, they were drizzled with hot gravy to make them taste even better. So, Putin is a crispy, fluffy French fries, with salty grated cheese, and then drizzled with a warm, fragrant gravy. Freshly made Poutine is the best time to taste, because then the fries are crisp enough, the cheese is about to melt under the gravy is very chewy, with a fork to scoop, the rich cheese strands continuously want to break and shame to pull, both filling mouth and adding eyes.
NO.43
burrito
Taco, sometimes transliterated as “taco,” is a traditional Mexican food. At a proper Taco, the crust is so important that any fancy restaurant will make it fresh, using the same yellow corn flour. The result is not only a soft, chewy crust, but also the aroma of roasted corn, and can absorb more gravy. Second, you can’t be sloppy with your Taco meat. It is very particular about the texture of the meat itself and a variety of different braising, roasting, frying methods, roast beef, pork, chicken, beef face meat, ox tongue are the most basic choices, and even what meat and what parts should use what spices have their own attention. Sprinkle a generous amount of homemade salsa on top of taco. When you take a bite of taco, the gravy runs down your fingertips, the sour and spicy salsa exploses in your mouth, filling you with fat and starch.
NO.42
English sourdough cream bread
English sourdough cream bread is a bread made from natural yeast, and the taste is not as soft and sweet as Japanese bread, but rather hard and sour. Also known as staple bread. Compared with ordinary bread, the texture is thick but the taste is soft, and most importantly, this bread is alkaline, and has a protective effect on the stomach.
NO.41
Stinky tofu
Stinky tofu isn’t just in China. Like durian, stinky tofu is notorious in Southeast Asia, where the smell of fermented tofu is so strong that many people can’t shake the memory of it for months. But just as we Chinese can’t get enough of stinky tofu, Southeast Asian stinky tofu has the same charm.
NO.40
German marzipan paste
In the European sweet food market, there are often almond paste products. They are delicate in texture and strong in plasticity, and can make a variety of interesting shapes, which are very popular with children. Marzipan, also known as marzipan paste, marzipan, or marzipan coating, is a sweet treat made mainly of sugar and almonds that can be used in baking, as a topping for cakes, or as a filling for desserts. German almond paste is made by smashing whole almonds, adding sugar, and partially drying them.
A common shape is to shape the almond paste dyed in various colors into bite-sized fruits, vegetables, animals or human figures (its representative product is the well-known German gift “Gluckschwein” “happy pig”, which is a kind of almond paste wrapped in gold foil, made into the shape of a pig). Brightly colored, lifelike shapes make these tiny treats look more like toys than food.
NO.39
American ketchup
In the United States, tomato sauce is usually made of tomatoes, sugar, white vinegar and spices. It is usually used as a seasoning or dressing. It has a sweet and sour taste. The rule of thumb for tomato sauce is that it should be served cold and not heated, such as with chips as a sauce. Best-selling author Malcolm Gladwell also said that it was a perfect food, as long as the addition of it, children will no longer refuse to eat, thus showing the appeal of ketchup to Americans.
NO.38
Hong Kong French toast
Can you imagine? The master of French toast is as far away as Hong Kong, China. Hong Kong has embraced British culture in its entirety, popularizing French toast, which was considered high class in the UK at the time. They slathered the toast with egg wash and fried it until it was velvet, buttered and molested, making it appetising. This way of eating later spread to the mainland, and people will wrap the toast with egg liquid and seasoned meat sauce and fry it in oil, and it is quite satisfying.
NO.37
Australian chicken Parmesan steak
This is a very classic delicacy that can also be eaten as a sandwich. The perfect combination of fragrant bread, tender chicken and smooth cheese, each bite is the ultimate taste you can’t help but admire.
NO.36
Texas Pork Barbecue
Texas is the holy land of barbecue, a pilgrimage site for every would-be barbecue lover. Generally more common barbecue methods, such as Japanese barbecue, they usually take the burning speed of the charcoal fire, direct barbecue. Texas, however, uses a “slow-fire smoke barbecue,” in which meat is cooked slowly close to a fire, rather than directly over it, which is low and smoky. For this barbecue, the ribs need to be cooked for 6 hours, and a large brisket takes 18 hours! However, the meat cooked in this way, slowly melting, is truly delicious. The result, like a layer cake, is an amazing layer and a more tender and juicy taste.
