~ 轉錄自CNN ~
http://www.cnngo.com/explorations/eat/40-taiwanese-food-296093?page=0%2C0
31. 豬血糕 (Pig’s blood rice pudding)
* This pudding is a mix of pig's blood and sticky rice and stuck on the end of a stick like a lollipop. For the final Taiwanese touch, the pudding is coated in a sweet peanut powder.
這個有名的糕是由豬血跟糯米混合而成。插在竹籤上看起來有點像棒棒糖。最後裹上一點甜的花生粉增加台灣味。
* Basketball star Jeremy Lin Shu-How endorsed pig’s blood rice cake as one of his favorite snacks on his recent visit to Taiwan. If it is good enough for Lin, it is good enough for us.
籃球明星林書豪稱豬血糕是他最近一次造訪台灣時最愛的一樣點心。如果林書豪覺得很棒，我們一定也會覺得很棒。
32. 三杯雞 (Three-cup chicken)
* Three-cup chicken is cooked in a cup of rice wine, a cup of oil and a cup of soy sauce. To this Taiwanese culinary triumvirate is added some fresh basil, chilies and garlic for an irresistible combination.
三杯雞是用一杯米酒、一杯油、一杯醬油煮成的。這道三杯還會加入另外三樣更增加不可抗拒的組合，分別是九層塔、辣椒、蒜頭。
* Some kitchens have a different definition of three-cup chicken, such as a cup of wine, a cup of sesame oil and a cup of sugar.
也有人說三杯是一杯米酒、一杯芝麻油、一杯糖。
33. 阿給 (Tamsui Agei)
* Agei comes from the Japanese "aburaage" which are deep-fried tofu pockets.
阿給是從日文aburaage就是炸豆腐包的意思。
* These Taiwanese agei are stuffed with mung bean noodles and sealed off with fish paste. A typical sweet-spicy sauce completes it.
這些台灣阿給包綠豆粉絲用魚漿蓋住。在淋上經典的甜辣醬就完成了。
* The tofu soaks up the soup its cooked in so each bite bursts with broth. Paired with a soy milk, the agei makes a great savory breakfast.
豆腐在煮的時候會吸滿湯汁，每一口吃的時候都會有湯汁爆出來。搭配豆漿一起吃，是一頓豐盛的早餐。
34. 粉圓 (Fen yuan)
* Fen yuan refers to all the chewy dough that Taiwanese like to add to their dessert.
粉圓表示所有有嚼勁的麵糰，台灣人喜愛加進甜點裡。
* Sometimes they are made with sticky rice flour and various fillings. The dough is slightly translucent when steamed, revealing the colorful insides -- red bean, green tea, egg custard. They are just so joyful to look at.
有時候是用糯米粉做的再填入不同口味的餡料。麵粉蒸過後有一點透明，就可以看到裡面漂亮的顏色。紅豆、綠茶、蛋黃醬。光看就很享受。
* Fen yuan is more commonly made from tapioca without filling. And when black sugar is added, it becomes the black pearls in bubble tea, called pearl fen yuan.
粉圓更多時後是用地瓜粉做的，沒有餡料。當加入黑糖他變成黑色的珍珠就可以加進奶茶裡那時候就叫珍珠。
35. 豪大大雞排 (Hot-star Large Fried Chicken)
* According to a Taipei Times’ report in 2011, Taiwanese devour more than 250,000 fried chicken cutlets each day.
2011年台北時代雜誌報導台灣人每天吃掉25萬片炸雞排。
* If piled atop each other, they would make a chicken cutlet tower 10 times as tall as Taipei 101, the island’s tallest skyscraper at 508 meters.
如果把他疊起來，他們可以變成台北101十倍高的塔。
* Go to Hot-star for the original oversized chicken cutlet. The enormous slice of meat is as big as your face and very moist with a crispy crust. A generous coating of five-spice powder and pepper gives it a kick.
到豪大大雞排吃最原始的超大雞排。這巨大的肉片跟你的臉一樣大，而且非常多汁又有脆脆的外皮。大量的裹上五香粉跟胡椒讓他更有味道。
36. 章魚的每一種煮法 (Anything with cuttlefish)
* Barbecued Taiwanese cuttlefish hits the spot every time. The island gets a lot of great cuttlefish and grill stations covered in cuttlefish skewers can be found everywhere in the southern tip.
烤過的台灣章魚每次都是焦點。這個小島有很多很棒的章魚跟烤章魚的攤販，在南部到處都有。
* Although a thick cuttlefish soup with herbs and veggies is a typical Taiwanese winter-warmer, the best way to enjoy the mollusks is fresh out of seawater, straight onto the charcoal grill.
雖然濃郁的章魚湯加一些香料跟蔬菜是台灣冬天經典的保暖料理。最好的吃法就是直接從海裡撈上來後丟進炭火上烤。
* Imagine the smoky aroma, dark grill marks, glistening furled edges and dustings of salt and pepper.
想像煙燻的香味，焦黑的碳烤印記，捲曲的腳，灑上鹽跟胡椒。
37. 愛玉冰 (Aiyu jelly)
* Very wobbly and hardly tasting of anything, the aiyu jelly takes on the flavor of whatever it is eaten with.
非常搖搖晃晃而且幾乎吃不出味道。愛玉果凍的味道隨他搭配的食物而改變。
* Add it to lemonade and shaved ice for a refreshing summer drink. The jelly gives the liquid a fun gloopy texture.
加上檸檬汁跟刨冰在夏天吃超清爽。愛玉果凍讓飲料有一個有趣的口感。
38. 可樂餅 (Ke le bing)
* Inspired by the Japanese deep-fried patty, korokke, and the French croquette, the ke le bing is now an indispensable snack in Taiwan.
從日式炸排跟法式可樂餅學來的，可樂餅是台灣不可或缺的點心之一。
* Stuffed with mashed potato or minced meat, the disc-shaped croquette is coated with flour, eggs and breadcrumbs.
填充搗碎的馬鈴薯或肉，唱盤形狀的可樂餅裹上麵粉、蛋、跟麵包粉。
* You can choose deep-fried meat, vegetables, seafood and anything else edible that can be molded into a disc shape. We love the pork and cheese combo the most.
可以選擇炸肉、菜、海鮮跟任何一個可以被塑成唱盤形狀的食物。我們喜歡豬肉跟起司搭配的組合。
39. 潤餅 (Steamed spring roll)
* To describe it as the non-deep-fried version of a spring roll would be unfair, as "run bing" (steamed spring roll) was invented before the spring roll.
如果只把他形容成沒有炸過的春捲有一點不公平。因為潤餅是在春捲之前發明的。
* Every household has its own recipe for run bing. During festivals, families will gather at the table to have a run bing wrapping party. Each person chooses their own fillings from a buffet and rolls their own run bing.
每一家都有自己的獨特配方。在節慶時家人會團聚在一起包潤餅。每個人從自助盤上選擇自己喜歡的餡料包成潤餅。
40. 麻辣火鍋 (Spicy hotpot)
* Taiwanese are mad for spicy hot pot.
台灣人對麻辣火鍋超瘋狂。
* And who wouldn't be? The bubbling pots of broth are filled with all sorts of Chinese herbs and spices to create an incredibly rich flavor for all the raw, fresh ingredients that diners will dip into it.
誰不是呢? 滾燙的湯頭充滿中式草藥跟香料讓他有無法想像的濃郁湯頭，吃的人會將生的新鮮的食材放進去涮。
* New hot pot places pop up in Taiwan every day, each with a gimmick to attract insatiable hot pot diners.
每天都有新的麻辣火鍋店不斷在台灣開張。每個都向下毒一樣的吸引瘋狂的麻辣火鍋饕客。
* There's all-you-can-eat hot pot and yakiniku served at the same table; there's bubble tea hotpot for the jaded.
有吃到飽火鍋跟燒肉一起吃。也有珍珠奶茶火鍋。
* But it is spicy hot pot with quality ingredients that stands the test of time. While Taiwan's spice-levels can't come close to Chongqing's, they're pretty piquant.
但高檔的麻辣火鍋還是能夠經歷時間的考驗。然而台灣辣的程度還是比不上重慶，他們吃的可是非常辣。
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