30. Goi cuon (summer roll), Vietnam 越南夏卷

This snack made from pork, shrimp, herbs, rice vermicelli and other ingredients wrapped in rice paper is served at room temperature. It's "meat light," with the flavors of refreshing herbs erupting in your mouth. Dipped in a slightly sweet Vietnamese sauce laced with ground peanuts, it's wholesome, easy and the very definition of "moreish."

這種用豬肉、蝦、香草、米粉和其他食材做成的小吃，包裹在米紙里，在常溫下享用。它的“肉味清淡”，清爽的香草味道充滿你的口腔。蘸稍甜的越南花生醬吃，健康、輕松，吃了還想吃。

29. Ohmi-gyu beef steak, Japan 日本近江圭牛排

This premium Japanese Wagyu beef from famed Takara Ranch has been recognized by the Imperial Palace of Japan as one of the greatest beef stocks to be raised in the past 400 years. Called the "Rolls-Royce" of beef, it's best eaten sashimi style, anointed with a drizzle of kaffir lime and green tea sea salt. Marbled fat gives each mouthful texture as the beef melts away, leaving a subtle but distinctly classic beef flavor.

這種產(chǎn)自日本著名的寶牧場(chǎng)的優(yōu)質(zhì)牛肉，被日本皇宮認(rèn)定為400年來(lái)出產(chǎn)的最好的牛肉。它被稱為牛肉中的“勞斯萊斯”，最好按吃生魚(yú)片的方式，淋上一層卡菲爾酸橙和綠茶海鹽來(lái)吃。大理石花紋的脂肪，讓每一口都充滿了質(zhì)感，吃完后嘴里還會(huì)留下一絲淡淡的經(jīng)典的牛肉味道。

28. Pho, Vietnam 越南河粉

This oft-mispronounced national dish ("fuh" is correct) is just broth, fresh rice noodles, a few herbs and usually chicken or beef. But it's greater than the sum of its parts -- fragrant, tasty and balanced.

這種經(jīng)常被發(fā)錯(cuò)音的越南國(guó)菜，事實(shí)上只是由清湯、新鮮的米粉、一些香草和（通常）雞肉或牛肉構(gòu)成。但幾種簡(jiǎn)單材料合起來(lái)就產(chǎn)生出更好的味道——芳香、美味而平衡。

27. Lechón, Philippines 菲律賓烤乳豬

A Filipino national dish, lechón is a whole young pig slow-roasted over charcoal for several hours. The process makes for tender meat and crispy skin. It's prepared on special occasions throughout the year.

菲律賓烤乳豬是菲律賓的國(guó)菜，是用整只乳豬放在木炭上慢烤數(shù)個(gè)小時(shí)而成?？境傻娜樨i肉質(zhì)鮮嫩，外皮焦脆。菲律賓人在特別的場(chǎng)合中都會(huì)烤乳豬吃。