NO.35
Singapore chilli crab
In Singapore, all kinds of seafood are common on the dinner table, and one of the most famous is chilli crab. The fresh crab meat is tender, and the signature sauce is spicy and slightly sweet. It is the “national dish” that Singaporeans are proud of. When the first bite to eat, that strong and rich taste is fascinating and enjoyable, even long after the taste, it can still make people forget, long aftertaste.
NO.34
Canadian maple syrup
Maple syrup, a true “superfood.” Residents and visitors alike, when it comes to Canada’s national treasure, no one forgets MapleSyrup, or maple syrup. Canada’s sugar maple, the tree juice is extremely high in sugar, made into maple syrup, is also one of Canada’s most famous specialties. Seventy percent of the world’s maple sugar production is now concentrated in Quebec. This maple syrup sweet as honey, unique flavor, rich in minerals, is a very unique natural nutrition, is said to be able to nourish the beauty, drizzled on vegetables, but also do not like to eat vegetables children big quick care, popular.
NO.33
British fish and chips
Every time we talk about British food, everyone will think of Fish & Chips for the first time. Although the unique fish and chips that are so famous in the world can not be compared with the Chinese food that we are proud of, if you come to the UK, you must taste it yourself. Although Britain is known for its dark cuisine, fried fish, a grass-roots snack, is surprisingly good. The fried fish is a bit like the Shanghai “mei-tow fish”, in which the treated cod is rolled in the dough and then fried in the oil until golden brown. When eating crispy inside tender, a bite full of juice, for the British people who are not good at cooking is really very good food.
NO.32
Japan
In Kanto, Japan, the fish is regarded as the best in the world. There is a saying that there are puffer fish in the west and puffer fish in the east Japanese people eat meat is cut into hot pot or marinated after frying, and the rest of the fish liver is even more It is said to have the function of clearing heat and detoxifying skin, and the general method of eating is steamed or sashimi. Fish liver taste is relatively elegant.
NO.31
Italian Parma ham
Italy’s Parma ham, a top delicacy to rival Spain’s Iberian ham, is native to the southern mountains of the Italian province of Parma. There are many kinds of ham in Italy, but only the authentic Parma ham can be called “Prosciutto di Parma” and branded with the five-star Ducal crown logo. It is said that in Italy, the qualified raw Parma ham only accounts for one-third of the local ham production each year.
Parma ham must be salted, dried and aged in three stages. The traditional Italian pig breed Duroc pig or landrace pig is used, raised for 9 months, the weight is more than 150 kg, and the hind legs of the pig at this time are more than 15 kg, and no spices and additives are added when pickling, only coarse salt is added, and the traditional process is used. The cured ham is hung in the production area to dry. The valley of the Parma region is always breezy and full of the smell of chestnut trees, which is such a special geographical condition to give the Parma ham excellent flavor. The ripening time of Parma ham is generally more than one year, due to natural changes in temperature and humidity.
The best Parma ham must be at least 9 kilograms, its color is pink as roses, fat distribution is uniform, taste is the softest of all kinds of ham. After slicing, it has a sense of perspective, with marble texture of fat, smell of aged meat and smoke, taste salty, and melt in the mouth. In Italy, the ability to provide high-quality Parma ham has almost become a standard for evaluating the quality of a restaurant.
NO.30
Vietnamese summer rolls
Vietnamese summer rolls are also called salad rolls, Vietnamese spring rolls, and crystal rolls. The most distinctive place is the rice paper wrapped outside (banh trang), thin as cicadas wings, transparent as light yarn, with good toughness and ductility. “Greasy powder Joan makeup through bisque gauze, snow Hugh kua.” The summer roll made of rice paper, crystal clear and clear against the orange and red shrimp, silver like rice flour, clear green vanilla, really like a shy Vietnamese girl. That kind of beauty is half covered, has artistic conception, not straightforward.
NO.29
Kikuni steak, Japan
This premium beef from Japan’s famous Treasure Ranch was recognized by the Imperial Palace as the best beef produced in 400 years. It is known as the “Rolls Royce” of beef and is best eaten the way you eat sashimi, with a drizzle of kaffir lime and green tea sea salt. The marbled fat gives texture to each bite, and as the beef slowly melts, it leaves a subtle and clear classic beef flavor.
