~ 轉錄自CNN ~
http://www.cnngo.com/explorations/eat/40-taiwanese-food-296093?page=0%2C0
21. 魚丸湯 (Fish ball soup)
* Look for handmade fish balls in Taiwan as the process incorporates more air into the ball thus allowing more broth to be soaked up. They also have a bouncier chew.
在台灣就是要找手工的魚丸，因為這個製作方式會有更多的空氣進到魚丸裡，所以可以吸更多的湯。這樣咬起來也比較有彈性。
22. 藥燉排骨 (Ribs stewed in medicinal herbs)
* This is Taiwan’s version of bak kut the, the Chinese meat soup that is also popular in Singapore and Malaysia.
台灣式肉骨茶，在新加坡跟馬來西亞也很紅。
* In Taiwan, the soup is slow-cooked in Chinese medicine, extracting the essence from pork bones and more than 14 nutritious herbs, roots and dried fruits. It's yum and good for you too, especially for keeping warm in winter.
在台灣，藥燉排骨是加中國藥材，豬骨精華，超過14種有營養的葉子、根、乾燥水果以慢火燉。不只好吃，對你的身體也很好，尤其是在冬天保暖。
* There isn't much meat on these lean bones, but the point of the dish is the soup. Don’t be shy to pick the bones up with your hands and suck the juices off them. In fact, it’s odd not to do so.
骨頭上沒有很多肉，但這道菜的重點在湯。不要害羞的拿起骨頭，大口吸裡面的汁。不這麼做才奇怪咧!
23. 鵝肉 (Goose)
* Geese, proudly bred on Taiwan farms, are never wasted. From the skin to the blood, they are made into delicious dishes.
鵝在台灣農場飼養的從不浪費。從皮到血，通通都被做成好吃的菜餚。
* Every bite of the juicy goose meat with slightly smoked goose skin is a celebration of poultry.
每一口多汁的鵝肉跟有一點煙熏味的皮是對家禽的讚賞!
* Or try one of Bistro Le Pont's bowls of steamed rice topped with goose, chili oil and x.o. sauce. The grains of rice are a vehicle for goose fat and flavor.
或試試樂朋的蒸飯加鵝、辣油、跟XO醬。米更增加了鵝的肥美跟香氣。
24. 鼎邊銼 (Ding bian cuo)
* Ding bian cuo is a bowl of slippery rice flour pasta.
鼎邊銼是一碗米做成的麵。
* Rice flour batter is poured along the side of a huge wok. It slides and spreads along the heated wok and forms slices of rice flour noodles.
米糊被倒在大鍋的邊緣。他慢慢滑進鍋裡，變成一條一條的麵。
* When dried, the sheets will be cut into smaller pieces that become the very thin and very chewy noodles when cooked as ding bian cuo.
當他乾了之後，麵會被簡成更小塊，變的非常細非常有嚼勁的麵條，然後就可以煮成鼎邊銼。
25. 大腸包小腸 (Taiwanese sausage with sticky rice)
* Taiwanese pork sausage alone is a superstar at night markets, but when served as the snack "little sausage inside big sausage" it is unbeatable.
台式香腸本身就是夜市的熱門項目，但當他變成大腸包小腸，那變成不可抵擋的食物。
* Basically, it's like a hot dog, but instead of a bun, sticky rice is stuffed inside a sausage casing to make an oversized rice sausage.
就像是熱狗，但不是麵包，而是把糯米放進香腸皮裡，讓他變成大條一點的香腸。
* That rice sausage is slit open to stuff in a pork sausage. So it's a little sausage inside a big one.
把米做的香腸切開一點點，再塞入豬肉香腸，所以就是有一個小腸在大腸裡。
26. 麻糬 (Mochi)
* These glutinous rice balls are soft as marshmallows and filled with sweet or salty things.
這些像膠一樣黏的米球跟棉花糖一樣軟，裡面包的東西有甜有鹹。
* The most traditional mochi are filled with red bean paste and rolled in peanut powder. But in recent years, strawberry jam, sesame paste, green tea jam and peanut paste are some of the popular choices of filling.
最傳統的麻糬裡面是包紅豆餡，外面裹花生粉。但這幾年草莓果醬、芝麻醬、綠茶醬、花生醬是最流行的餡料。
27. 燈籠滷味 (Lantern soy sauce braised food)
* No matter what you choose from the Lantern Lu Wei food stall, it will take on the taste of the signature five-spice soy sauce.
不管你從燈籠滷味食材架上選的是什麼，他都會有經典的五香醬油滷汁的香味。
* It's a little sweet, not too salty and very aromatic with cloves, star anise, cinnamon and other spices.
有一點甜，不是很鹹，非常濃郁的丁香、八角、肉桂跟其他香料的香味。
* Pick your preferred ingredients and the chef will cook it in the pot of special sauce. This makes a perfect light meal before a big night out.
選擇你喜歡的食材然後廚師會幫你用特殊醬汁煮。這是完美的大餐前的開胃點心。
* Expect to wait in line as the chef never rushes but takes his time to allow the sauce to be well absorbed by the food.
準備好等待，因為廚師為了食物完全吸收滷汁決不會趕著把食物盡快給你。
28. 太陽餅 (Sun cakes)
* Originating in Taichung, the suncake is simply a flakey pastry filled with maltose. And yet this sweet nothing has come to represent Taichung City and is a souvenir sought out by all visitors.
原本在台中太陽餅是簡單的酥餅裡面有麥芽糖。雖然這個甜品跟代表台中沒有太大關係，卻成為到台中必買伴手禮。
* Countless sun cake shops flourish in Taichung, all claiming to be the original store, which none of them are.
雖然台中充斥著太陽餅，且每一間店都稱自己是始祖，沒有一間是真的。
* The one and only original sun cake store Tai Yang Bakery closed down unexpectedly when the 68-year-old boss decided to retire.
最原始的那間太陽餅店因為68歲的老闆決定退休而突然關閉了。
29. 筒仔米糕 (Tube rice pudding)
* Sticky rice and Chinese mushrooms are fried with seasoning and stuffed into a bamboo tube together with pork and egg.
糯米跟中式香菇用香料炒過跟豬肉和蛋一起塞進竹筒裡。
* The tube of rice is steamed again to further soften the texture until it becomes a cylindrical pudding.
這個竹筒再一次去蒸讓食材更軟變成圓柱型的布丁。
* Be sure to add the homemade turnip-laced sweet spicy sauce to the pudding.
吃的時候要記得淋上老闆特製的甜辣醬。
30. 燒餅油條 (Taiwanese breakfast)
* Three elements to start a day right in Taiwan: sesame flat bread, deep-fried Chinese donut and soymilk.
正確的一天開始的三個重要元素: 芝麻燒餅、油條、豆漿。
* Blogger Joan H from A Hungry Girl’s Guide to Taipei says her favorite breakfast is from Fu Hang.
從匈牙利來的部落客Joan H說她在台北最愛的早餐店就是阜杭。
* “I love the thick sesame flat bread at Fu Hang because it has a slight sweetness, a thin crispy layer and soft center from coming straight out of the hot metal barrel. Many sesame flat breads are dry and flaky but Fu Hang's shows why there is often a half-hour to hour wait on the weekends.”
我愛阜杭的這個厚的芝麻餅，他有一點甜，有一層薄薄脆脆的餅皮，中間軟軟，直接從鐵桶裡拿出來。很多店的芝麻都乾乾易碎的，但吃過阜杭的食物就知道為什麼值得在假日等待半個小時之久了。
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