傑瑞斯 JRIS 澳洲闖天下

~ 轉錄自CNN ~

http://www.cnngo.com/explorations/eat/40-taiwanese-food-296093?page=0%2C0

想跟外國朋友介紹台灣小吃，但到底要怎麼說呢? 

傑瑞斯幫您整理、翻譯了CNN介紹的40樣小吃，建議學生可以選擇幾樣背下來，以後就有話題可以跟朋友聊了唷!!!

 台灣小吃 (small eats / snacking)

     1. 魯肉飯 (Braised pork rice) 

* A good bowl of lurou fan has finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices. 

一碗好的滷肉飯有切小塊但不太碎的豬肚肉，加入醬油跟五香做成的滷汁，以慢火燉煮

* There should be an ample amount of fattiness, in which lies the magic.

裡面應該要有一定量的肥肉，這就是魔法所在。

* The meat is spooned over hot rice.  

把肉淋在熱的飯上。

* A little sweet, a little salty, the braised pork rice is comfort food perfected.

有點甜，有點鹹，是有媽媽味道的食物。

    2. 牛肉麵 (Beef noodle)  

* You know it's an obsession when it gets its own festival .

我們對牛肉麵瘋狂，甚至創造了牛肉麵節。

* Beef noodle soup is a dish that inspires competitiveness and innovation in chefs. Everyone wants to claim the title of beef noodle king.

廚師不斷的發揮創意，增加競爭力。每個人都希望自己是牛肉麵王。

    3. 蚵仔煎 (Oyster omelet)  

* The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness -- a signature Taiwan food texture.

蛋跟在台灣沿海很容易找到的蚵仔是完美的搭配。加上地瓜粉勾芡，增加了黏黏有嚼勁的口感，經典的台灣口味。

* No wonder it was voted best snack to represent the island  in a poll of 1,000 Taiwanese by Global Views Monthly in 2007.

難怪他在2007年的Global Views月刊裡被評選為最能代表台灣這塊土地的小吃。

    4. 珍珠奶茶 (Bubble tea)  

* Bubble tea is representative of the "QQ" food texture that Taiwanese love. The cute-sounding phrase refers to something that is very chewy.

珍珠奶茶是台灣人喜愛的QQ口感的代表。QQ表示非常有嚼勁的意思。

* It is said that this unique drink was invented out of boredom. Liu Han-Chieh threw some sweetened tapioca pudding into her iced Assam tea on a fateful day in 1988 and one of the greatest Taiwanese exports was born.

據說這個獨特的飲品是因為無聊而創造出來的。有人於1988年把甜的西米布丁丟進冰紅茶裡，台灣外銷最大宗的產品之一就誕生了!

    5. 棺材板 (Coffin bread)  

* This Tainan specialty is a mutated offspring of French toast and chowder.

這個台南小吃是承襲法式吐司和濃湯。

* An extra thick piece of bread is hollowed out to resemble a flat bread bowl. It is toasted to harden it and then filled with seafood chowder.

特厚的吐司挖空變成平的麵包碗。它被烤的硬硬的，再裝入海鮮濃湯。

* Legend says a Taiwanese chef who studied Western cooking invented this bread-soup-bowl-with-corners.

傳說是台灣廚師在學習西式料理時發明這個有角的麵包湯。

* One day an archeologist tried the toast and told the chef, “It looks just like the coffin I am excavating now.”

有一天一個考古學家吃了棺材板後跟老闆說這個長的真像我正在挖的棺材。

* Thus, the chowder soup took on its morbid Chinese name, which means "coffin bread."

從此這個麵包湯就被叫做棺材板了。

    6. 擔子麵 (Slack Season danzai noodles)  

* The iconic eatery originated in Tainan about a century ago. A fisherman sold noodles during the slack season and the joint became so successful that he quit fishing altogether. 

這個指標性的小吃是約一百年前在台南誕生的。有一個漁夫在度小月的時候賣麵，這個生意實在做的太好了，最後就乾脆直接辭去漁夫改賣麵。

* The signature bowl of Slack Season noodles is served in shrimp soup with bean sprouts, coriander, minced pork and fresh shrimps.

經典的度小月擔仔麵是把麵放進蝦子湯裡加豆芽, 香菜, 豬絞肉, 新鮮蝦仁。

    7. 生煎包 (Pan-fried bun)  

* These buns are made with spongy white Chinese bread that are pan-fried on the bottom. Break them open to reveal the moist porky filling. 

這些包子適用中國白麵做成的皮，以鍋子煎底部。把他們剝開，裡面是多汁的豬肉餡。

    8. 割包 (Gua bao)  

* It's a hamburger, Taiwan-style.

台式漢堡

* A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts.

蒸過的包子皮夾大量的魯豬肚肉，中式白菜，花生粉。

* The filling is chopped up into small pieces and mixed together so there's a bit of everything in every bite. 

裡面的餡料是切成小塊然後拌在一起，所以每一口都可以吃到所有食材。

* Take in a big mouthful and enjoy the salty, sour and sweet flavors and the greasy pork swimming in your mouth.

大吃一口，享受鹹、酸、甜跟肥肉在你嘴裡游泳。

    9. 鐵蛋 (Iron egg)  

* It's called the "iron egg" because this mini egg is tough as nails. 

他叫鐵蛋，因為這個迷你蛋跟指甲一樣硬。

* With a rubbery consistency these chewy eggs dyed black from long-braising in soy sauce, are a highly addictive delicacy in Taiwan.

這個有嚼勁的被長時間放在醬油裡染成黑色的的蛋有橡皮的感覺。是會令人上癮的台灣小吃。

* Often made from quails' eggs, the little balls are cooked for hours in soy sauce then air-dried. The whole process is repeated over several days until the protein becomes tough and acquires the desired amount of chew.

大部分是用鴿子蛋做的。這個小球是用醬油長時間煮後風乾而成。這個過程不斷重覆幾天，直到蛋白質變硬，有理想的嚼勁為止。

    10. 鳳梨酥 (Pineapple cake)  

* This iconic Taiwanese pastry is one of the best souvenir options. These mini pineapple pies are filled with candied pineapple. 

這個經典的台灣糕點是最佳伴手禮之一。這些迷你的鳳梨派填滿了沾過糖的鳳梨。

* If you want the best pineapple cake experience, try SunnyHills which uses only local pineapple as filling.

如果你想要最好的鳳梨酥，試試微熱山丘，他是用當地的鳳梨當餡。

* The traditional pies at other shops are filled with a mix of pineapple and chewable bits of winter melon. They have a fruity sweetness and a golden casing of crumbly buttery pastry.

其他傳統的糕餅店是用鳳梨跟冬瓜混合而成。有水果的甜味跟黃金色的奶油酥皮。