46. Som tam, Thailand 泰國(guó)青木瓜沙拉

To prepare Thailand's most famous salad, pound garlic and chilies with a mortar and pestle. Toss in tamarind juice, fish sauce, peanuts, dried shrimp, tomatoes, lime juice, sugar cane paste, string beans and a handful of grated green papaya. Grab a side of sticky rice.

制作這種泰國(guó)最有名的沙拉，要先將大蒜和辣椒用杵臼搗爛，然后加入羅望子汁、魚(yú)醬、花生、干蝦、西紅柿、檸檬汁、甘蔗糊、四季豆和少量磨碎的青木瓜。配著糯米飯一起吃。

45. Chicken rice, Singapore 新加坡雞肉飯

Often called the "national dish" of Singapore, this steamed or boiled chicken is served atop fragrant oily rice, with sliced cucumber as the token vegetable. Variants include roasted chicken or soy sauce chicken. However it's prepared, it's one of Singapore's best foods. The dipping sauces -- premium dark soy sauce, chili with garlic and pounded ginger -- give it that little extra oomph to ensure whenever you're not actually in Singapore eating chicken rice, you're thinking of it.

通常被稱為新加坡的“國(guó)菜”，清蒸或水煮的雞肉蓋在芳香油亮的米飯上，再加幾片黃瓜作為搭配的蔬菜。變化形式有烤雞肉的或醬油雞肉的。無(wú)論怎么烹飪，新加坡雞肉飯都是新加坡最好的美食之一。用優(yōu)質(zhì)老抽、辣椒、大蒜和姜泥調(diào)成的蘸料給它增添了額外的魅力，保證讓你不在新加坡吃雞肉飯時(shí)，也會(huì)想起這里。

44. Poutine, Canada 加拿大普丁

French fries smothered in cheese curds and brown gravy. Sounds kind of disgusting, looks even worse, but engulfs the mouth in a saucy, cheesy, fried-potato mix that'll have you fighting over the last dollop. Our Canadian friends insist it's best enjoyed at 3 am after "several" beers.

澆上奶酪凝乳和棕褐色肉汁的炸薯?xiàng)l。聽(tīng)起來(lái)有點(diǎn)惡心，看起來(lái)甚至更糟，但吃上一口之后，湯汁、奶酪和炸薯?xiàng)l混合的香味會(huì)讓你把它吃個(gè)精光。我們的加拿大朋友堅(jiān)決主張?jiān)诹璩?點(diǎn)“幾杯”啤酒下肚之后再享用它，效果最佳。

43. Tacos, Mexico 墨西哥卷餅

A fresh, handmade tortilla stuffed with small chunks of grilled beef rubbed in oil and sea salt then covered with guacamole, salsa, onions, cilantro or anything else you want -- perfect for breakfast, lunch or dinner. This is the reason no visitor leaves Mexico weighing less than when they arrived.

手工制作的新鮮玉米餅，鋪上些事先用油和海鹽涂抹的小塊烤牛肉，然后再蓋上鱷梨醬、莎莎、洋蔥、香菜或其他任何你想要的東西，卷起來(lái)吃無(wú)論早餐、午餐或晚餐，它都是完美選擇。這就是為什么去墨西哥的游客都會(huì)變胖的原因。