Traditional Food Around the World: 50 Famous Dishes You Have To Try

Every foodie loves the prospect of eating the traditional food around the world, trying a new flavor on for size for the first time or finally getting to savor that uniquely traditional dish you’ve been hearing about.

It’s our favorite thing to do and the genuine pleasure of culinary travel — traveling to the世界上最好的国家的食物and letting your palate guide the way.

What’s equally fun with food travel is when you get to the point where you have some culinary experience — where patterns begin to emerge and you take note of similarities among ingredients, dishes, cultural expressions, cooking techniques, geography, and other influencing factors.

Little by little, the more we eat our way around the world, the better our understanding of the world becomes.

And yet…the more those food stories become global and bound together, the more regionally defined they are….once again leading us to feel like first time foodies all over again — a pleasant conundrum.

Thankfully there’s always what lies ahead… a new food experience to enjoy, another dish to be devoured.

So let’s eat the world, my culinary friends, in 50 famous and traditional dishes, starting in the good old USofA!

What’s in Traditional Food Around the World?

(Click to Jump Ahead)

North America

Central and South America

Cuba and the Caribbean

Europe

Eastern Europe

Middle East

Africa

Asia

Australia

When it comes to regional food diversity, size indeed matters — withgeographythat is!

And given the massive amount of land in the United States from sea to shining sea, it’s no wonder there’s no such thing as American food. But regional American food specialties?

Oh yeah! Americans can claim some awesome regional food.

Truth be told, there’s far too many to include in this ‘Food Around the World’ post, so you’ll find more greatAmerica food destinationshere.

But these are our absolute faves.

美国of America

Lobster Roll

Crustacean on a bun? When the succulent meat from amonstah lobstahis lightly tossed with mayo, tossed with a pinch of chopped celery and stuffed in a roll —Yes please!

The easternmost state in the USA produces one of our favorite American sandwiches, the ubiquitousMaine Lobster roll, easily one of the most famousfoods in Maineand the US.

It’s a simple but expensive dish — one lobster roll will typically set you back $12-$15 dollars or more, even at a roadside walk-up.

But considering the amount of meat that spills over and out the sides, and the fact that it would take you an hour to extract all that meat in a DIY lobster deconstruction, it’s worth every cent!

It’s easy tomake lobster rollsat home, but forauthentic New England lobster rolls,

you have to usesplit-top bunsfor New England-style lobster rolls and frankfurter hot dogs!

Boudin

If you’ve been to Louisiana, chances are you tried a shrimp Po’Boy, étouffée, and of course a good crawfish boil! But have you tried boudin?

The only thing better than eating boudin in Louisiana is saying it, with a southern twang. Pronouncedboo-daninLooziana, this delicious sausage is traditionally made with pork, Louisiana rice, other assorted pork parts like hearts and livers, andseasoningsstuffed in a natural pork casing.

Recipes for the ratio of meat to rice and how it’s all seasoned varies widely from place to place.

We’ve had it in the traditional way in Lafayette, and also made with shrimp or crawfish.

Then there are boudin balls which are most often served with a good local mustard.

Take a trip along theCajun Boudin Trailfor some of thebest food in Lafayette或if you’re in the area in October don’t miss the famous Boudin Cookoff.

The Bagel

Ah, what can we say about the New York bagel, one of New York’s most perfect foods (we’re northeast Yankees and admittedly biased)! ;-)

Arguably the most traditional food of New York, the bagel is a simple food that’s not easy to make well, at least not outside the NYC metro.

That’s because of one essential ingredient — water. The water in New York is what makes a bagel aNew York bagel.

It’s also sadly why no matter where you eat a bagel outside of NYC, the taste just isn’t the same.

The yeasty smell of an authentic New York bagel greets you as you tear it open like a loaf of fresh bread, chewy (not crusty) on the outside and gluten-y soft (not crumbly) inside.

As for how to eat a bagel? Well you can slather andschmearit with cream cheese and add lox (the traditional Jewish bagel) or any number of other toppings from red onion and capers to eggs and lunch meat.

But the true test of a great bagel is how it stands up on its own.

No toppings, no props or gimmicks. Just the pure joy of a bare naked bagel.

Key Lime Pie

Florida is one of the biggest states in the Union with some pretty unique climate zones that yield a wide array ofFloridan foods, from fresh seafood to citrus fruit.

But if you head to the Southernmost Point in the USA, all the way down highway A1A to the tropical outpost of Key West in the Florida Keys, you’ll find some of the country’s most beloved foods with a Floribbean flair, and certainly some of thetastiest things to do in Florida

The hands-down favorite of course isKey Lime Pie.

It’s hard to pick a favorite Key Lime pie with那么多好ones in Key West, but they all have just three basic ingredients in common: 1) sweetened condensed milk, 2)fresh lime juicefrom the small and freshest local key limes, and 3) a good graham cracker crust.

When you visit Florida, plan aroad trip down to the Florida Keysand taste one of the biggest — and most delicious — reasons to go to Key West!

烧烤

Texas is known for its excellent food across the board, but among all thebest Texas foodsto try, none is more iconic than barbecue.

Texas barbecue originated in the mid-nineteenth century, when German and Czech immigrants brought their traditions of smoking meat to the Lone Star State.

Mix cultural traditions with plentiful livestock and a booming cattle business, and Texas barbecue quickly exploded.

While there are many styles of Texas barbecue, what most non-Texans think of as the iconic “Texas” style belongs to Central Texas, where it’s traditional to smoke meats low and slow over open fires, coated in minimalseasoning(sometimes just salt and pepper!).

The most essential features of any plate of Texas barbecue are ribs, sausage, and--most importantly--brisket. Brisket is the pride and joy of many pitmasters (aka barbecue chefs), and an essential part of the traditional Texas diet.

Eaten at all times of day (brisket breakfast tacos are not to be missed), the most die-hard fans will even claim that you shouldn’t put barbecue sauce on your brisket, but rather enjoy the meat just as it comes.

At traditional barbecue joints, you’ll order meat by the pound, and sides (think potato salad, mac n’cheese, and corn) by the pint.

Your meal will frequently be served on white butcher paper, and will generally come with white sandwich bread, onions, pickles, and barbecue sauce, so you can pile it up however you like.

While choosing the best barbecue joint in Texas is impossible, you can’t go wrong with visiting the small towns ofTaylor,Luling, orLockhart(the self-declared barbecue capital of Texas), which are well-known for their concentration of excellent spots.

By Kate fromLone Star Travel Guide

Philly Cheesesteak

Philadelphia is one of America’s ultimate foodie destinations. One of the most famousPhiladelphia foodsis thePhilly cheesesteak.

While locals will all tell you that it’s just calledthe cheesesteak, they won’t agree on where to get the best one.

事实上,大多数基因座ls even avoid the two most famous cheesesteak shops —Pat’sandGeno’sin the Italian Market.

不过,故事或igin of the famous sandwich is owed to Pat’s cheesesteak stand.

The legend of the first cheesesteak dates back to the 1930’s. That’s when Pat Olivieri’s hot dog shop made a daily special of chopped beef and onions that were grill-fried and served in a loaf of bread.

A local cab driver is said to have tried the item and told Pat that he was onto something, should quit selling hotdogs and keep making this new sandwich.

So he did, and帕特国王牛排was born.

The new invention wasn’t served with cheese — that came later and the new local favorite spread around the city when a manager in their Ridge Avenue location addedsmoked provolone cheeseto his sandwich.

In 1952, a new product calledCheez Whizhit the market in the United States and millions of American parents turned to the convenience of spreadable processed cheese.

So did Pat Olivieri who began adding it to his cheesesteak sandwiches and today, they’re the most popular variety of cheese topping.

Other toppings include peppers, mushrooms, marinara sauce, and of course onions.

However you order it, the cheesesteak is a truly special American original.

By Derek and Mike ofRobetrotting

PRO-TIP— Order A Cheesesteak Like a Local!

Remember, Philly cheesesteaks comeWITH CHEESE, usuallyCheez-whiz.To order, step up to the counter and say“One Cheese WIT”(no ‘h’, it’s Philly slang)或however many steaks you want!

If you don’t want cheese, it’s a real conversation starter. You might get the stink eye or they might ask you where you’re from! But all in good fun. ;-)

CANADA

Poutine

If you're traveling in Canada, one dish that you must try isPoutine, the Québécois dish made of fresh-cut french fries topped with cheese curds andgravy.

Although many variations of the dish now exist, including vegan poutine!

The origins of poutine are uncertain and several restaurants in Quebec claim to be the creator, although there is no agreed consensus.

Whatisknown is that the dish was created in the Centre-De-Quebec area in the late 1950s, and has now become a staple of Canadian cuisine.

It's become so popular in fact, that you can now find the dish at many restaurants in the United States!

There’s just something about the combination of fresh-cut fries with cheese and gravy that is endlessly satisfying.

After a big night out, I often find myself craving poutine the next day. It’s the ultimate hangover cure and comfort food.

If you find yourselfvisiting Montreal, Quebec, one of Canada’s most charming cities, don’t miss the chance to try this Canadian delicacy.

One of the best places for poutine in Montreal is La Banquise, a late-night restaurant which offers vast variations of the dish.

By Lora atExplore with Lora

Alberta Steak

Alberta beef is one of the most popular food items from Canada’s northern province of Alberta. This province is home to the iconic Canadian Rockies.

As the name suggests, Alberta steak is produced in the province. It is ethically-raised and antibiotic-free beef.

There are many local small businesses that have been working for generations producing high-quality beef, that you can enjoy during your trip.

How cattle were raised in the province is very unique.

Historically, Alberta was never overly populated, and in order to encourage migration large pieces of land were provided to ranchers. These settlers made Alberta their new home and led innovations in the field of irrigation and animal welfare.

Today Alberta produces the largest number of cattle in the country. The environment, animal diet, and climatic conditions also make the beef tastier.

So when visiting Banff, Jasper, or the capital city of Edmonton you must try Alberta steakin one of the restaurants.

You can order steak, with mashed potatoes and asparagus on the side for a fulfilling dinner.

You can also purchase raw steak (including minced) from supermarkets and prepare it whichever way you like, from sandwich patties to BBQ.

So when you head to Alberta next, do try out our steak! I am sure you will love it!

By Mayuri atCanada Crossroads

MEXICO

Cochinita Pibil

If you’re planning a visit to the Yucatan state of Mexico — home of Cancun, thecolonial city of Merida, and the laid-back beach town of Tulum among others — you owe it to yourself to try one of Mexico’s most traditional dishes.

Cochinita Pibil(so fun to stay!) could well be known as the bar-be-que of Mexico, and lovers of pulled pork will love it.

But the intense traditional method of cooking Cochinita Pibil is what also makes it one of the country’s most beloved foods.

Small local pigs are seasoned and cooked underground in steaming pits lined with stones and charred timber. The meat is cooked for hours, turning the event into a social event that culminates hours later with the unveiling.

This Yucatan-style pork is then layered in a simple taco and topped with a sprig of cilantro or pickled onion. Don’t miss it!

Chile en Nogada

Puebla is one of the most exciting cities in Mexico, known especially for its rich cultural heritage, a fusion of Arabic, Spanish and indigenous traditions, and its baroque architecture and colonial feel.

For good reason, Puebla’s historical center was proclaimed a UNESCO world heritage site, but let’s not forget about thefood in Puebla.

The” City of Angels” is, in fact, one of the most compelling culinary destinations in Mexico.

Among all the delicious dishes that you can try in Puebla, the Chile en Nogada is the one that stands out for its peculiar taste and historical importance.

Considered the unofficial Mexican national dish (that distinction belongs to molé), it was apparently invented on the occasion of Mexican independence.

The way in which it is presented in fact, shows the colors of the Mexican flag — the white sauce, the red pomegranate seeds, and the green parsley.

Because of the seasonal ingredients it carries, you can only find it from July through September.

The Chile en Nogada blends different flavors and textures, salted and sweet, not for every palate for sure. It’s a breaded sweet pepper filled with a mix of meat, dried fruits, and spices, cooked together, and stuffed into the pepper.

The whole piece is ultimately covered in a white sauce made with different nuts (NOGADA), decorated with pomegranate seeds, and green parsley.

In the right season, all restaurants in Puebla serve Chile en Nogada. It’s an elaborate and laborious dish that requires about 6 hours of preparation. So it cannot be cheap.

Choose a high-end restaurant with good reviews to try it. Among the most highly rated restaurants arePorfirio,Casareyna, andCasa Barroca. Also, make sure you plan your visit to Puebla in the right months.

Oh, and if you are vegan, no worries. While it’s not the same, most modern restaurants have a vegan version. Always ask first!

By Isabella ofBoundless Roads

Tacos al Pastor

If there's one word that's synonymous with Mexico, it's tacos! Some say, if you visit Mexico and don'teat way-too-many tacos, did you even visit Mexico!?

Well, if you visit Mexico City, and don't eat tacos al pastor, you really didn't experience Mexico's capital.

Though many know tacos as a culinary monolith, there are actually many unique types of tacos, each one native to a different part of Mexico.

In Mexico City, one type of taco reigns supreme —Tacos al pastor.

As with all tacos, they consist of three components: a meat (in this case it’s pastor/pork), a tortilla, and salsa. The pastor meat is often red in color because it’s marinated in chile de arbol (tree chile) and chile guajillo, both native to central Mexico.

Ironically enough, these “tacos” actually have Middle Eastern origins. If you’ve ever seen the Arabian-style spit pastor meat is cooked on, you may have guessed as much.

Many aren’t aware of this fact, but Mexico had a pretty sizable influx of Lebanese and Middle Eastern immigrants from about 1875-1935.

As with many mass migrations of people, they brought with them their unique customs, design esthetic, and of course, food!

While you can eat tacos al pastor all over Mexico, they are a decidedly Mexico City food — one ofMexico’s most popular foodsbut also one of the most regional too.

Try them from a taquero at a street stand to ensure you get your daily dose of what locals call, Vitamin T.

By Shelley fromTravel Mexico Solo

BELIZE

Fry Jacks

When you visit Belize, you may not expect the food to be one of the biggest highlights of your trip. In fact, many travelers never read anything about Belize’s food scene prior to their trip.

Now, when I think about my favorite mouth-watering carbs, the Fry Jacks I feasted on in Belize always top the list.

Fry Jacks are a crescent- or circular-shaped deep-fried pastry, and a Belizean staple when it comes to breakfast foods.

但他们也作为完美的像你ν的零食rse a glass of Caribbean Rum. The pastry’s middle is hollowed out and filled with savory favorites like eggs, sausage, ham and refried beans.

It’s not a straight-forward savory dish, though. There’s something sweet and magical about that pastry dough that makes it unlike any pastry I’ve eaten.

Some restaurants may offer you sweet alternatives like honey or jam to drizzle, which is just as delicious as the savory options. I affectionately remember Fry Jacks as a food that brings people together.

It was while indulging in Fry Jacks that I learned the most about Belizean culture and how to truly celebrate their vibrant, yet often forgotten past.

Briana’s Food Placeis the local spot in San Pedros to order your Fry Jacks. The hot, fried-dough goodness is a favorite among locals and is a must-eat dish during your stay.

If you’re looking to dive more into Belize’s traditional cuisine, including its Mayan and Creole roots, definitely partake in a food tour while in one of Belize’s most lively cities, San Pedro.

By Martha ofQuirky Globetrotter

PERU

Ceviche

Peruvian cuisine is world-famous for its unique flavors and incredible diversity from the alpine Andes to the tropical Amazon and the arid coastal region.

Various groups of native peoples and immigrants from around the globe have contributed to the many factors that ultimately gave birth to an unbelievably diverse fusion cuisine, calledCreole cuisine.

And among all the delicious Creole dishes that can be found in Peru, the most iconic one is without a doubtceviche.

Originating in the coastal regions of Peru, ceviche is one of the most unique foods in the world and amust-try Creole dish when in Lima. In its essence, Peruvian ceviche is raw white fish fillet marinated in lime juice and a couple of spices.

The lime juice keeps the meat moist and denatures its proteins, causing the fish to adopt a soft texture as if it were cooked - without applying any heat.

While the concept of ceviche is not too uncommon across Latin America, Peruvian ceviche is unique due to the high quality of fresh fish and seafood that is being used and the type of lime.

It is usually served fresh with raw onions,rocoto, boiled sweet potato andchoclo, and roasted corn.

Although ceviche may be as soft as well-cooked fish, it’s important to keep in mind that the acid of the lime juice doesn’t kill harmful microorganisms like heating would do.

From a food safety standpoint, it’s crucial to consume ceviche as soon as possible after the fish is killed.

For this reason, you won’t find many restaurants serving ceviche in the evening since most of the fishing is done early in the morning.

Your best bet to find tasty ceviche in Lima is atChorillos Beacharound noon.

By Arabela fromThe Spicy Travel Girl

First Time to Peru? Check out thisFirst Timers’ Guideandhow to avoid altitude sicknessso you can enjoy your trip!

Cuy (Guinea Pig)

When you think of guinea pigs, you might think of small little critters that make the perfect household pet.

However, in countries like Ecuador, Peru, and Bolivia, guinea pigs (or cuy in Spanish) is a typical meat used for consumption.

This practice originated in the Andes Mountains, where guinea pigs were used as livestock.

Raising guinea pigs in large numbers requires only low maintenance allowing the Andean inhabitants to have a reliable source of meat.

The consumption of guinea pig solves the problem of needing to refrigerate or preserve your meat.

Peru is one of the best places to go to if you would like to try cuy, where they are still raised to be consumed.

As a stable part ofPeruvian cuisine, cuy can be easily found in cities located at high elevations such as Cusco.

Typically you will find them cooked in one of three ways - grilled, fried, or roasted.

Many compare the taste of cuy to the taste of rabbit, but like all meat, the seasoning plays a major part in the taste of the dish.

It is definitely worth a try when you visit Peru, but just don't have high expectations.

Compared to other common meats used such as chicken or beef, cuy has very little meat in comparison.

By Sean atLiving Out Lau

ARGENTINA

Steak

Tango, Buenos Aires, and fútbol are all images that might pop into your head when someone says Argentina.

The country is also famous and well-known for juicy steak. There’s actually more cows in the country than people!

Beef has been produced and exported in the country for centuries. It’s known to be some of the best quality grass-fed beef you can find. Typically the whole cow is used.

Bife de Lomo (Tenderloin/Filet mignon) and Bife de Chorizo (Sirloin/New york strip) are two of the most common and delicious cuts of meat.

Try the famous Argentine steak at a steakhouse, known as a parilla. You will find parrillas in every town and city in the country.

Theparillas in Buenos Airesare some of the best. You will receive a huge portion of the cut of meat you choose cooked to perfection.

One of the more traditional ways to eat your weight in steak is at an asado. Asado means grill but also refers to the social gathering that revolves around cooking the meats.

You will see first hand how the meat is prepared traditionally over a large fire of wood or charcoal instead of on a gas grill.

The process is slow, but worth the wait!

Argentineans take great pride in their beef. Try it for yourself to have both the experience of having steak in Argentina and the taste of quality steak.

By Elizabeth ofThe Fearless Foreigner

Heading to Patagonia soon? Check out these iconicChilean foodsto try!

GUATEMALA

Pepián de Pollo

One of the most famous traditional dishes of Guatemala is Chicken Pepián also known as Pepián de Pollo.

It's of indigenous Mayan origin as it features toasted squash seeds, chicken, tomatoes, and chiles, ingredients typically found in the highlands of Guatemala.

Although the country itself lies at a southern latitude — situated between Mexico and El Salvador — the altitude of the volcanic mountain ranges of the highlands means temperatures are often chilly especially in the evenings.

This means that stews, soups and other warming meals are especially welcome.

Whileauthentic recipes for pepián de pollovary among households and restaurants, pepián is generally a lightly-spiced, annatto-hued, thick tomato sauce containing pieces of chicken and an assortment of vegetables such as huisquil (chayote), green beans and potato.

It's usually served in a clay or pottery bowl alongside white rice, avocado and hand-made corn tortillas.

Much like many other traditional Guatemalan dishes, the best place to sample pepián is in someone's home in Guatemala (or at many people's homes so you can experience the regional differences!).

But if you're unable to score an invitation to dine with a local family then your best bet is to seek out a restaurant serving comida tipica — typical food.

在安提瓜岛的殖民历史古城进行了le, Sabe Rico restaurant serves a version that is highly regarded while Kakao restaurant is popular among visitors to the capital of Guatemala City .

By Michele Peterson ofA Taste for Travel

BRAZIL

Feijoada

Feijoada (Fey-joh-ada或feh-wha-da) is the most traditional national dish in Brazil, and whether you are planning a trip to Brazil或are just a food lover, I strongly recommend you try feijoada at least once in your lifetime.

You typically can find feijoada in any traditional Brazilian restaurant in the town you’re visiting.

What is so special about feijoada? As a traditional Brazilian girl, just saying this magical word makes me hungry.

这个名字源于“feijao”(bean)范围h is the key ingredient of feijoada. It is a perfect combination of black beans cooked on low heat with beef and pork for hours and hours, stewed to perfection!

Traditionally, feijoada is served with rice, collard greens, salsa, farofa (cassava flour) and orange, which helps with the digestion of all the heavy food on your plate.

Feijoada is typically eaten during the weekend with family or a large group of friends, over an extended lunch period, and it is considered a comforting (and heavy) food. The right way to savor it is to eat it slowly.

Besides the flavor, the origin of feijoada is also fascinating. It was created by slaves in Brazil who put together the beans and scraps of leftover meat from their owners to create a hearty stew.

By Paula ofPaula Pins the Planet

JAMAICA

Jerk Chicken

Traditional Jamaican foodis always local — made from what is fresh and locally available from season to season.

Street food rules in Jamaica, and the magic often happens in the most casual settings where half a 55-gallon drum or a simple metal grate over coals serve as a grill.

One of Jamaica’s most famous dishes is everyone’s favorite — jerk chicken. The bird is first dry-rubbed in the cook’s secret recipe of herbs and spices which can include garlic, ginger, cinnamon, and always pimento (allspice).

The addition of scotch bonnet peppers make one thing certain, jerk chicken is served from spicy toreallyspicy. It’s slow cooked over hot coals with a portion of rice and ‘peas’ (beans) cooked in coconut milk.

Jamaicans prefer red kidney beans mixed with rice, and addition that’s not only filling, but helps to tone down the spiciness of the dish.

CUBA

Ropa Vieja

“Ropa vieja” may be a strange name for a dish. The literal translation from the Spanish is “old clothes” and it’s the unofficial national dish of Cuba.

Named “old clothes” for the shredded beef which resembles shredded clothing, there is more to the story than just its name.

This delectable dish originated in the Canary Islands, an area many Cubans are descended from.

The region was one of the poorest in Spain in the 16th and 17th centuries when inhabitants emigrated to Cuba.

One of the popular dishes of the time was a mishmash of whatever was left over, little shreds of meat and tidbits of vegetables in a tomato sauce spiced with cumin, pepper and other spices.

As time passed and immigrants prospered, the dish evolved. Better quality beef was used, and the tomato sauce became thicker.

Some recipes included peas and red peppers, but the dish always retained its foundation.

Today, no self-respecting Cuban restaurant would dare to open its doors without prominently and proudly featuring Ropa Vieja, an exotic delicacy to non-Cubans but good ‘ole comfort food to the rest.

With the popularity of Cuban food growing worldwide, you don’t have to go to Havana to try it. TheCuban food in New York Cityis delicious, and equally good in other parts of the world. Seek it out and give it a try. You won’t be disappointed.

by Talek fromTravels With Talek

ITALY

Carbonara

You can’t talk about thefood in Italywithout including pasta, and there are many. One of our favorites is Spaghetti alla Carbonara a simpledish originally from Rome.

It’s a hearty dish made from al dente spaghetti noodles tossed with a raw egg yolk (the heat from the pasta actually cooks the egg) then topped with pecorino romano cheese and pancetta (an Italian bacon that is not smoked).

There’s an even richer version made with the addition of guanciale (pork cheeks), and variations using olive oil, garlic, and parsley.

If the addition of egg is not to your liking, try the uniquely Roman dishCacio e Pepe, a spaghetti dish made with just cheese and lots of black pepper.

The richness of Spaghetti Carbonara is quite decadent, and amust-eat when visiting Rome.

AUSTRIA

Kaiserschmarrn

This fluffy caramelized pancake is as fun to eat as it is to say and is one ofAustria’s most popular dishes.

Made from a batter of flour, eggs, and milk, these traditional pancakes are baked, then split with a fork or torn into small pieces, and dusted with powdered sugar.

Traditionally,Kaiserschmarrenis accompanied with Zwetschgenröster, a fruit compote made from stewed plums.

There are regional variations and sometimes you’ll find other ingredients included in the batter like nuts, apple pieces, raisins, and cherries, but these aren’t considered traditional. They are usually eaten as a dessert, but can also be enjoyed for a hearty lunch.

No matter the ingredients or time of day, there’s always room for kaiserschmarrn.

SLOVENIA

Bled Creme Cake (Kremna Rezina)

Most travelers visit Slovenia for the incredible scenery and outdoor activities created by such lush surroundings.

But foodies might just be going for the food!Slovenian foodis a surprising amalgam of regional influences and is one of the best reasons to visit.

And if you’re headed to Lake Bled, one of Slovenia’s most beautiful settings, be sure and try a slice of the incredible creme cake Lake Bled is known for.

Created at the Park Hotel in 1953, this decadent pastry is made with a layer of puff pastry which is filled with custard and sweet vanilla creme.

The dessert is so beloved, it has been granted the status ofProtected Designation of Originby the EU, and can only be served by the shops and restaurants at Lake Bled.

休息和享受一片天堂t coffee.

法国

Ratatouille

A classic Frenchratatouille recipe是几乎每个人都喜欢的东西。这是交付nally vegan and gluten-free. So unless someone is allergic to nightshade vegetables they will love that it is bursting with flavor.

Ratatouille或iginates fromNicein the region of Provence, on the Mediterranean coast of France. It uses fresh seasonal vegetables, and is often the prettiest vegetable dish with its layers of sliced vegetables in a tomato sauce that is roasted to perfection.

And while it looks complex, this is a rustic country dish. Once the slicing is done most of the work is done as it is cooked in one pan - making clean-up a breeze.

Some insist that a true ratatouille uses specific vegetables, but zucchini, eggplant and red peppers are most often found in the recipe. And each must be cooked separately to brown properly.

However, in the spirit of this being a true peasant’s dish using what is available, it is best to make it an easy roasted vegetable recipe relying on the quality of the ingredients.

Ratatouille is a stunning main dish. But it is also lovely as a side to a larger protein. It is wonderful to place on great french bread, and is delicious on fresh pasta or with a yolky egg on top.

By Ayngelina fromBacon is Magic

法式薄饼

法式薄饼is perhaps the most famousParis food,他们是如此的美味!他们are the perfect cheap and quick food to eat on the go during your Paris explorations but you can also eat more elaborate versions in traditional crêperies, usually washed down with cider.

法式薄饼were invented in Brittany in western France, but Parisians don’t have any problem in adopting things from other places when they are so good.

法式薄饼are always sweet and you can eat them with jam, Nutella, whipped cream, or just sugar plus lemon juice.

There’s also a salty version, namedgalettewhich is prepared with a variety of ingredients and is usually served with a small side salad.

The first crêperies in Paris appeared aroundGare Montparnasse. This was the arrival point of many Bretons coming to the French capital for better job opportunities and more money.

These Bretons usually settled near the train station where they already had some friends or relatives some of whom opened crêperies. In the beginning, these crêperies were for the Breton community in Paris, but quickly they started to receive other Parisian guests.

Today you can find crêperies all around Paris, and it is always a good and cheap option for dining out with friends.

By Elisa fromWorld in Paris

DENMARK

Pastry

When you think of famous foods from Denmark, you’ll likely think of having pastries forbreakfast in Copenhagen.

WhileDanish pastriesare famous around the world, and for delicious reasons, their origin is something few people are familiar with.

Danish cuisine has always centered around the bakery. Dense rye breads make up the base of the famous open-faced sandwiches, but the pastries are often the most famous baked goods in Denmark.

Their origin, however, actually goes back to Austria. In fact, the Danish word for sweet breads and glazed cakes is actuallywienerbrød或“Vienna bread”.

It all started in 1850, when the bakers of Denmark went on a nation-wide strike. To feed the people, hundreds of Austrian bakers headed to Copenhagen from Vienna and occupied the abandoned kitchens.

Along with the new bakers came traditional Austrian recipes and techniques which were immediately popular with the Danish citizens.

As the labor dispute was resolved, many locals encouraged the Danish bakers to hire their Austrian replacements and several did.

As the Danes learned from the Austrian bakers, the recipes were altered to adjust to local tastes and ingredients, but the Vienna bread was here to stay as far as the Danes were concerned.

And while the world was happy to credit the Danes, in Denmark the Danish pastries are still credited to their old friends in Austria who took their knowledge to Copenhagen so that Denmark could spread their creations around the world.

By Derek and Mike ofEverything Copenhagen

ENGLAND

Pie Mash and Liquor

If you’re off toMerry ole Englandand want to try one of their most traditional dishes, duck into a local Pie Mash shop and try London’t original street food,Pie Mash and Liquor.

While it may not be everyone’s favorite food, it’s certainly one of the country’s most traditional, born from necessity when times were harder.

Traditionally, the dish was made with eels and served with mashed potatoes and eel liquor, but today the pies are much more palatable.

Typically made with beef and crusted over like a pie, they are still served with a side of mashes potatoes and smothered in a tasty green parsley sauce rather than the water, orliquor, from the braised eels.

Fish & Chips

Although it’s disputed who opened the firstfish & chipsshop in the UK, there’s no doubt that it’s a very British institution.

At the turn of the 20th century, there were 25,000 fish and chips shops in the UK. This dish was so important to the nation’s morale that they were one of the few items not rationed in the country during World War II.

Fish and chips is a fairly standard dish — breaded deep fried fish and thick-cut fries — served withmushy peas.

Traditionally, the fish was cod or haddock, deep fried in lard, sprinkled with salt and vinegar and served in newspaper to absorb grease. There are now healthier variations, such as vegetable oil instead of lard.

Moreover, regular old newspaper has been discontinued for food-quality wrapper (when it is used).

There are also, of course, regional variations such as the Scottish use of brown sauce in lieu of vinegar.

In a nod to the cultural variety of modern day Britain, you can even get curry sauce as a side dip.

Even though the British are mainly Protestant, the tradition of eating fish on Fridays continues.

There was a tradition of fish and chips for Friday dinner which some people still practice. My children have always had Fish Finger Friday for school lunch since the beginning.

If you want to delve deeper into the importance of this dish in the UK, check out the national fish and chips museum in Hull, England. National Fish & Chips day in the UK is the first Friday of June.

There are numerous competitors for best fish and chips purveyor and everyone has their own personal favorite.

In North London, we love Seashell of North London (which also has been name checked by celebrities like the late Princess Diana).

By Shobha ofJust Go Places

>>> Want to try another one of London’s most traditional foods? Adventurous eaters will love tryingPie Mash and Liquor!

THE NETHERLANDS

Herring and Onions

Traditional Dutch food never conquered the world as Italian or Indian food did. And after learning about this particular traditional Dutch food you will surely understand why.

The famous Dutch “delicacy” I’m talking about israw herring with onions.

The history of herring in The Netherlands dates back to as far as the middle ages (around the 5th century) when herring was one of the most important commodities, as it was a relatively easy fish to catch along the Dutch coast.

Many fishermen towns existed solely on the profit from herring (my hometown Vlaardingen included).

Traditionally, herring is preserved in barrels by smoking and salting the herring and adding vinegar.

Throughout the years, the Dutch fishermen added their own combination of herbs, spices, and brine, which makes the Dutch herring taste distinctly different from herring in other countries, usually a bit sweeter.

A traditional Dutch herring is served with raw onion and can be bought at fish stalls found at local markets throughout the country.

If you want to fit in like a true Dutchman (or woman), you are supposed to eat the herring in the not-so-charming Dutch style, by holding the tail and hanging it vertically above your mouth.

GREECE

Souvlaki

Think about the famous Atlantis and the idea of it that comes from Ancient Greece. It could have come about while Aristotle himself dined on some delicioussouvlaki.

The word is derived from the Ancient Greek word ‘Souvla’ which means skewer. The historical evidence suggests the dish was popular as early as 2000 BC.

It is no wonder that Souvlaki is the poster child of Greece and Cyprus and pretty much everyone who has been to Mediterranean has had the souvlaki.

It is typically small cubes of meat grilled and eaten off the skewer. The meat often used in Greece is pork but for the sake of tourists they also have vegetarian varieties along with chicken, lamb, and beef.

In some cases it is also called kebabs when the meat is minced.

Most people eat the freshly grilled meat on its own but it is also offered with friend potatoes, rice or pita bread. In fact the most famous version is meat sandwiched between the layers of pita bread filled with fresh or grilled vegetables and mostly chips and sometimes cheese.

It is the best hangover beater as well as the best food after a drunk night out, it beats McDonald’s any day of the week.

Souvlaki is the best of Greek culture when it comes to fast food and a great way to get to know fast food Greek style.

You just cannot miss it if you ever visit Greece or Cyprus, both countries offer great options be itfood in Athens或Larnaca.

Ucman的Brown Boy Travels

Mousaka

Mousakais one of the most classic Greek dishes you can eat on your travels in Greece.

The dish is made with either eggplant or potatoes as a base.

After the eggplant layer, you usually have minced or ground beef topped with bechamel sauce. There are veggie versions without meat though it’s not traditional.

In every restaurant, in every area of Greece, the dish will be served with slight local variants.

SomeGreek tavernas或restaurants will make only a certain amount of mousaka every day, and when it is gone, there is no more for that day.

I have arrived at a restaurant at 8 pm to eat mousaka, only to be told that it was finished and this is in a place where most people eat late.

吃我最喜欢的一个方法是当它rved in its own casserole dish. The result is a hard crusty top that keeps the heat in the mousaka. Keep in mind that you might not want anything else as the portions are known to be very large in some places if you order it.

By Tiffany ofA Girl and Her Passport

SPAIN AND PORTUGAL

Paella

One of the mosticonic dishes of Spain is paella, a rice dish originally from the region of Valencia, Spain.

The first records ofpaella(pronouncedpai·ei·uh) are from the 15th century. It was typically eaten by farmers and laborers who used the local ingredients from the countryside and rice fields.

Since then, the recipe has spread to other regions in Spain.

The original and "real" paella is calledpaella valencianawith ingredients that include chicken, rabbit, white beans, and green beans. It also elevates the unique flavor of saffron to new heights.

Outside of Spain, most people may be familiar with thepaella de mariscos, or seafood paella, which has prawns, mussels, and shrimp.

Of course, many variations have been invented after that. While many cooks mix meat and seafood, Valencian paella purists say the two cannot mix!

Traditionally, the paella is cooked over an open fire in a paella pan, which is a round, wide shallow pan.

The result is pure deliciousness from the combination of chewy short-grain rice and slow-simmered ingredients that become layered in flavor.

Another standout feature of the paella is thesocarrat,which is the scrumptious crispy rice crust at the bottom of the pan.

For authentic paella, go to the Valencia region and experience it yourself.

Eating paella at a restaurant is most fun when the waiter brings it out for everyone to share.

Not only does paella taste magnificent and nourish you, eating it is a social event that's meant to be special — a big reason why many Spanish families get together on Sunday to share a paella together for lunch!

By Justine ofLatitude 41

AZORES

Colzido das Furnas

São Miguel is the largest and most volcanically active island in the Azores and one of the main attractions is visiting the town of Furnas to see the geothermal hot springs, which double as an unusual outdoor kitchen.

While boiling water and mud erupt from the ground, your lunch,Colzido das Furnas,is stewing below the surface.

Colzido das Furnas是a heartytraditional Portuguese dishmade from various meats and vegetables.

Heavy pots layered with pork, beef, chicken, cabbage, kale, potatoes, yams, carrots, chorizo, and blood pudding are buried underground and slow-cooked for five hours in the steam of these underground volcanic vents.

The only liquid that is used comes from the juices produced by the ingredients.

Although most places in the village of Furnas serve it, one of the best places to tryColzido das Furnasis at theTerra Nostra Garden Hotel, which serves a savory interpretation of this traditional Azorean dish.

By Dana ofDana Freeman Travels

What for dessert in Portugal?Lisbon is famous for their egg tartscalledPasteles de Nata, but they’re delish for breakfast!

GEORGIA

Khachapuri

If there’s one dish that has come to symbolizeRepublic of Georgia’s underrated food sceneon the world stage, it’skhachapuri.

The famous ‘cheese bread’ or ‘cheese pie’ is featured on restaurant menus, bakery stands and kitchen tables across the country. It’s Georgia’s national dish and a staple of almost every meal.

Khachapuri has just two basic components: Bread (puri) and cottage cheese (khacho).

When most people hear ‘khachapuri’, they think of Adjaruli khachapuri – a particularly decadent pie that originated in Georgia’s western Adjara region.

This boat-shaped bread has an open top and is filled with molten cheese, a raw egg, and a small slab of butter.

Served hot, the idea is to stir the filling with a fork to make a rich, oozy goo then break off pieces of bread and dip them in.

There are a few restaurants that specialise in Adjaruli – Retro is a popular choice and has branches in both Batumi and in Tbilisi.

But you’d be mistaken for thinking khachapuri is one single dish – there are in fact dozens of varieties (more than 50 according to some researchers) traditional to different regions.

Imeretian khachapuri is the most ubiquitous – it’s a relatively simple, light pie that’s round in shape with a layer of local cheese sandwiched in the middle.

Other versions feature slices of saltysulguni奶酪(Megrelian khachapuri)或使用交错的ative fillings such as hard-boiled eggs (Guruli khachapuri) or potato blended with cheese (khabizginifrom Ossetia).

In Tbilisi, Sakhachapure n1, a humble cafeteria-style eatery, is a great place to try some of the more obscure regional renditions.

By Emily ofWander-Lush

Churchkhela

While Georgia is rightfully known for its savory dishes such as its famouskhinkali dumplings, there is also a sweet Georgian dessert that every good foodie should know —Churchkhela, a Georgian dessert as colorful as it is delicious.

When in Georgia, it’s almost impossible to miss this colorful candy hanging in market stalls, looking a lot like freshly dipped candles. Churchkhela is traditionally a fall food, reflected in the candy’s autumnal reds and yellows and brown.

Why is it made in the fall? To take advantage of the grape harvest, as grape “must” — grape juice that is boiled in a bronze cauldron to remove impurities, then thickened with flour — is a key ingredient.

The other main ingredient is walnuts, and occasionally hazelnuts or almonds, first softened in water, then threaded together on strings two to three meters long.

Next, the churchkhela is dipped repeatedly into the wine must, the coating growing thicker each time. Then the strings are dried in the sun, and voila! Churchkhela!

It's less sweet than you might expect from a dessert. No sugar is added, so all you taste is the natural sweetness of the grape juice, along with delicious, chewy walnuts.

The origins of this colorful dessert are lost to history. But we do know Georgian warriors used to bring churchkhela with them as they rode off to battle.

Why? Because it’s easy to carry and loaded with calories. It still is, but each and every calorie is totally worth it!

BULGARIA

Tarator Soup

One of the most refreshing dishes to have on a hot summer day is theBulgarian Tarator Soup. Tarator is part of a family of popular foods in the Balkans, Turkey, and the Middle East, all based on yogurt.

With a few variations as to ingredients and thickness, you can tastetzatzikiin Greece,cacikin Turkey,talattouriin Cyprus, orjajeekin Iraq.

The Bulgarian soup version is made from cucumbers, yogurt, water, garlic, a drizzle of oil, and some dill.

Local versions may also include walnuts, and sometimes the garlic is left out.

The soup is served chilled in all traditional restaurants throughout the country. Some fancier restaurants serve it in a jar or a glass as well.

Bulgarians have tarator as an appetizer or a first course instead of a salad and they often accompany it with a glass ofrakia.

One of the best places to have a delicious tarator soup isPavaj, one of thebest restaurants in Plovdiv, Bulgaria. They usually have tarator on the summer menu along with some more delicious food.

One other variation of the tarator soup is a spread or dip calledSnezhankasaladwhich means "Snow White".

Snezhanka is a dry tarator made from strained yogurt with the same cucumbers and walnuts.

Garlic is sometimes served separately, to be included or not to your preference. It's great as an appetizer or as a side for a meat dish too.

By Anda ofTravel for A While

ARMENIA

Pasus Tolma and Mshosh

Formed over 2000 years ago, Armenian food traditions are one of the oldest in Asia and in particular the Caucasus region.

The cooking method and ingredients used to make dishes hasn’t changed and the traditions have passed generations after generations.

Armenian cuisine is meat-based, but it also uses plenty of lentils, bulgar wheat, vegetables, nuts and fragrant spices.

It is said that Armenians use more than 300 species of edible plants in their food. There are many traditional Armenian dishes that are naturally vegan or can easily be adapted to suit a vegan diet.

One of the most popular dishes,Tolma(Dolmain Turkish), is a traditional dish of Armenian origin, but later went on to become popular in Europe.

Tolma is one of the most common foods in Armenian cuisine and there are as many as 50 different varieties and fillings rolled in wine leaves.

One of the most popular isPasus Tolma, made with fillings from beans and grains and rolled in cabbage leaves. This is traditionallyvegan and vegetarian friendly food in Armeniaduring Lent.

There’s even a national Tolma festival in Armenia.

Yet another popular, healthy, quick to make, budget friendly food isMshosh, Armenian lentil salad made with brown lentils, dried apricots and walnuts.

Mshosh is one of the oldest Armenian recipes and is usually prepared during Lent. Mshosh is very healthy and rich in protein and fibre, so it can be quite filling.

Mshosh can be had alone, as a side, as a spread or on soup.

By Anu ofCountry Hopping Couple

LITHUANIA

Cepelinai

Cepelinaihas been the national dish of Lithuania for 150 years. With this kind of history, you know that it has to be good!

Cepelinai are a hearty and filling meal made from potatoes – a staple inLithuanian cuisine– and traditionally, a spiced ground meat filling or the vegetarian version of cheese and mushrooms.

他们are often served with a bacon topping, sour cream, parsley and dill.

The process of making cepelinai is a labor-intensive one. Potatoes are prepared in two ways to create the walls of the dumpling; finely grated and strained raw, and riced cooked shavings.

The starchy walls of this potato dumpling are thick, often ¾” thick, which makes this meal so filling in the freezing Lithuanian winters.

Cepelinai are typically made at home to celebrate the potato harvest every fall, but are available year round when traveling through Lithuania.

These potato dumplings are served as a main course, typically 2 huge softball-sized portions or 3 slightly smaller football shaped ones.

Other traditional Lithuanian dishes to set at the table are cold beet soup and hearty dark rye bread.

In the capital of Vilnius, cepelinai are easy to find at one of the many restaurants serving traditional Lithuanian cuisine.

Try it for yourself and you’ll understand why this is Lithuania’s national dish!

By Monica ofThis Rare Earth

POLAND, RUSSIA, UKRAINE

Borscht

Borschtis a delicious soup that’s a a must-try dish in Eastern Europe.

The typical main ingredient of beetroots is what gives it its famous deep red coloring, however, the broth can sometimes be made light and clear.

Each place you have it will likely make it a little differently. It can be made with beef, fish or entirely vegetables.

The vegetables used in borscht also vary from carrots, tomatoes, cabbage, potatoes, onions and more.

Many recipes also call for dill, and it is almost always served with sour cream. Borscht can also be served hot or cold. (It is better hot, in my opinion, though!)

While its origin is hotly contested, Ukraine is usually credited with originally creating borscht. It is most popular in Poland, Ukraine and Russia.

Once you try it, you’ll be eating it every chance you get.

Some of thebest restaurants in Moscow尝试是罗宋汤Café PushkinandMari Vanna.

而罗宋汤是足够足够丰盛的一顿饭on its own, it is typically served as a starter. It goes very well with pelmeni (Russian dumplings) on a cold winter day.

By Lindsey ofHave Clothes, Will Travel

IRAN

Fesendjoon

Persian foodis one of the most underrated cuisines in this world.

Not many people even know what to expect, which is perhaps whyFesendjoonisn't as famous as it should be. Not only is it one of Iran's national dishes, but it's absolutely delicious.

Fesendjoon combines some of Iran's most prized ingredients. The meat, often chicken or duck, is stewed for hours in a sauce made of walnuts and pomegranate syrup.

The end result doesn't look particularly good, but it is one of the most delicious dishes in Iran. Even though the use of spices in fesendjoon is very moderate it is nevertheless very rich in flavour.

Some like it a bit more sweet. Others prefer the sour taste.

Fesendjoonis one of the oldest Iranian recipes and it was originally from Gilan province near the Caspian sea. In this region there were so many wild ducks that in the beginning fesendjoon was made with duck meat.

Nowadays it is chicken or even lamb.

Making fesendjoon requires a lot of patience and attention. It is also a bit of a festive dish that is on the menu on holidays and celebrations. As a result it isn't often on a menu, but when it is, consider yourself lucky.

Your best bet are the traditional restaurants that serve both tourists and locals.

By Ellis ofBackpack Adventures

SYRIA, LEBANON, TURKEY

Shish Barak

Shish barak are small dumplings (think Italian ravioli) made from a dough of unleavened wheat flour and stuffed with seasoned beef or lamb, and sometimes a blend of both with onions added, then either boiled, fried, or baked.

In adherence to Islamic dietary rules, pork is never used as a stuffing.

Typically shish barak is served in a hot yogurt sauce with melted butter and traditional seasonings like sumac and mint — a delicious contrast between creamy and spicy. And toasted pine nuts on top offer the perfect crunch.

Shish barak is popular throughout the Middle East, especially in Syria and Lebanon, but the dish originated in Turkey.

Food is one of the deliciousthings Istanbul is known for, though it may be calledmantiin some parts of the country.

The dumplings are typically cooked in homes and not frequently served in restaurants, though sometimes a local food tour will include this dish.

SOUTH AFRICA

Bobotie

Bobotieis often considered as being the national dish of South Africa.

It is definitely the most well known South African dish for tourists to try, especially when visiting Cape Town. The reason for this is that Bobotie is native to the Cape province.

Now there are various stories about the official origins of bobotie. One version says it was brought to South Africa by the slaves from Indonesia and Malaysia who settled in the colorful Bo-Kaap suburb in Cape Town, hence its alternative nameCape Malay curry.

The other story is that it was brought to Cape Town by the Dutch settlers together with the spices from their colonies in Asia.

Even though Bobotie is considered to be a Cape Malay dish, you can find it in restaurants all over the country, not just in Cape Town. It is one of theSouth African dishesthat is highly recommended to try during a visit to the country.

Bobotie is a casserole made with minced meat, dried fruits and lots of spices.

传统上,羔羊肉,混合着莱斯ins and dried apricots and spiced with turmeric, cumin, coriander, ginger and apricot jam.

The taste is rather sweet with a slight hint of spicy. It is usually served with yellow rice which is rice cooked with turmeric spice, and various sambals.

By Sabine ofThe Travelling Chilli

Bunny Chow

No one's quite sure how it came to be named, but Bunny Chow is one of South Africa’s most treasured street foods.

Originating from Indian indentured sugar cane laborers living in Durban in the 19th century, this beloved bread-bowl is basically a loaf of bread hollowed-out and filled with a blistering hot curry of whatever ground meat or veggie is available, from potatoes and beans to almost always chickpeas.

For vegetarians, the meatless version that is equally spicy.

If you’re looking for South African’s favorite comfort food, bunny chow will fit the bill.Today, you’ll find bunny chow as takeaways in all major cities, but the best bunnies still come from Durban.

MOROCCO

Harira

Popular as a starter or something light between meals,Harirais a traditional Moroccan soup traditionally served during Ramadan, and by Moroccan Jews as an end to their fasting during Yom Kippur.

There are regional variations to the recipe, but will generally include chickpeas or other types of beans, lentils, onions, rice, a bit of meat (never pork), tomatoes, beaten eggs, and a splash of olive oil.

The soup stock is most often made from lamb and seasoned with ginger, cinnamon, cilantro or parsley, and tumeric for added color.

Once the ingredients are blended, the soup is thickened with mixed flour and water and often tomato paste, then finished with a squeeze of lemon juice on top.

The dish is simultaneously hearty but light in flavor — could you ask for anything more? — and usually served with locally available fruits like dates and figs, and homemade breads.

EGYPT

Koshari

If you want a taste of what Egyptian families eat at home, you can't go wrong withkoshari, a nourishing vegetarian dish which blends elements of Indian, Middle Eastern, and Italian cuisines.

Made of rice, lentils, macaroni, garlic and chickpeas, bought together by a spicy tomato sauce and sometimes topped with fried onion, and a drizzle of garlic vinegar, this popular street food is also considered to beEgypt’s national dish.

It’s comfort food at its best when the rice, chickpeas, and lentils are cooked together.

You’ll see it spelledKoshary或Kushari, but no matter how it’s spelled it’s always aromatic and delicious.

INDONESIA

Bubar Ayam

Pronouncedbur-bar I am, this warm and creamy dish is Bali’s answer to chicken noodle soup, but interestingly it’s generally not eaten for lunch or dinner.

This traditionalBalinese breakfast dishis basically a warm slightly soupy rice porridge. Typically the dish is topped with shredded chicken, chopped scallion, crispy fried shallots, and sometimes with preserved salted vegetables or chicken broth.

If you’re lucky, there will be a garnish of fried puffy chicken skin resting on the top of the dish. The crunch of the chicken skin with the creamy rice is a perfect balance. If you’re in the mood for some comfort food while visiting Bali, definitely order Bubar Ayam for breakfast.

TAIWAN

Xiao Long Bao

The soup dumpling (orXiao Long Bao) is one of the mostfamous Taiwan foods. They are actually originally from Shanghai in China, but have become one of the most popular dishes sold in Taiwan and nearly every restaurant in Taipei offers its own version of it.

The Xiao Long Bao is a thin skinned flour dumpling which is filled with a pork meatball and also a gelatinized meat stock.

When they are steamed to cook in a classic bamboo basket, the stock melts into a rich but delicate soup broth causing a juicy morsel when you bite in.

The most popular place to eat Xiao Long Bao is at the Michelin-starred chain restaurant Din Tai Fung, where hour long lines of locals wait patiently for a table.

Eating the dumplings can be a little tricky. In Din Tai Fung first timers are provided with an instruction card that teaches you the correct way to eat a soup dumpling.

First you dip the dumpling into a 60-40 mixture of vinegar to soy sauce. Then you transfer the dumpling into a deep spoon and use your chopsticks to poke a hole into the side to let the steam escape and the soup spill out and fill the spoon.

Drink some of the soup from the spoon, and then add some matchsticks of ginger on top of the dumpling before slowly enjoying eating it (being careful not to scald your tongue with the hot soup!).

By Caroline atCK Travels

SOUTH KOREA

Milmyeon

Busan is the political, economic, and gastronomic center in the Southeast region of South Korea. And many international travelers and ex-pats have favored Busan over Seoul for its hospitality, easy access to gorgeous beaches, and unique food scenes.

Even for Koreans,Busan foodis unique and exciting. During the Korean War in the 1950s, many refugees fled to the city as it became the last bastion for democratic Korea. The war refugees had to get creative to survive with scarce resources.

When it comes to cooking, replacing the traditional ingredients with what’s available became a common practice.

For example, Koreans during wartime had to make rice soup with pork bones instead of beef. Pork bones were cheap and easy to get from the U.S. army base.

While beef remains a popular choice of cutlery for rice soup in other parts of Korea, today,pork rice souphas become a must-eat specialty of Busan.

Another dish you have to try in Busan isMilmyeon, cold wheat noodles. Koreans enjoy spicy cold noodles in summer, which originated from today’s North Korea.

During the wartime, the North Korean War refugees used wheat flours handed by the UN troops to make comfort food, replacing the traditional buckwheat flours.

Busan offers many other unique Korean food with history. As for the largest port city in Korea, you can also savor fresh seafood. When you visit Korea next time, take on the gastronomic journey to Busan.

By Chloe ofChloe’s Travelogue

JAPAN

Matcha Desserts

If you’re a fan of drinking Japanese tea and eating green tea desserts, then you must visit Kyoto’sUji area for the day.

Tea was introduced to Uji around 1190 and the production ofUji quality teastarted in the 1500s. From then on, Uji is considered high-quality green tea.

Uji produces three different types of green tea -matcha,sencha, andgyokuro. Matcha is ground tea powder that is used for traditional tea ceremonies.

Currently, it’s popular in foods such as soba, ramen, and desserts, for added flavor and vibrant green color. Sencha and gyokuro are chopped up tea leaves and consumed in tea.

When walking through Uji, check out the displays of food replicas in front of restaurants so you can get an idea of what to order.

Try a matcha dessert, whether it’s soft serve, ice cream, pancakes, warabi mochi matcha (a jelly-like mochi), pudding, or parfait to see if you like the flavor.

Two popular places to eat matcha desserts areNakamura Tokichi HontenandItoh-Kyuemon.

If you visit Itoh-Kyuemon, try the matcha parfait. It’s a delicious concoction with layers of jellies, ice cream, shiratama dango (white mochi balls), adzuki (sweetened red beans), and topped with a thin wafer cookie.

Normally matcha powder has a slightly bitter flavor, yet everything is blended with the right amount of sweetness. You can also top your dessert with extra matcha powder. Eating a matcha dessert is a perfect way to conclude your trip to Japan.

By Jackie & Justin ofLife Of Doing

HONG KONG

Pineapple Buns

Thepineapple bunis one of the most unique local foods from Hong Kong. This baked sweet treat is known as the “pineapple bun” not because it has pineapple in it (it has none), but it is so called due to its sugary, crunchy, golden-brown crust topping that resembles a pineapple’s exterior.

The crust is usually made with sugar, eggs, flour, and lard or butter.

As a popular breakfast pastry, it was listed as an intangible cultural heritage item by the Hong Kong Government in 2014.

Pretty much any bakery in the city will have a typical pineapple bun. However some places will offer pineapple buns with red bean, taro, custard cream, and even barbecue pork.

Tai Tung Bakery in Yuen Long is one of the most famous for pineapple buns, having made them since the 1940s.

The holy grail of pineapple buns, however, is thepineapple bun with butter. Typically available at localcha chaan tang(Hong Kong style cafes) or sometimesdai pai dong(street stalls), you’ll find pineapple buns with butter.

These delicious buns are cut in half, like a burger bun, and filled with creamy salted butter, usually from Australia. The best places to find this includeKam Fung Bakeryin Wanchai andKam Wah Cafein Mongkok.

Lamingtons

This tasty treat is one of Australia’s most famous foods, and if you’re a sweet lover, it’s one tempting morsel you’ll want to try.

Originally named for Lord Lamington, who served as Governor of Queensland from 1896 to 1901, or perhaps his wife Lady Lamington, the delicate piece of cake (typically yellow or sponge) covered in chocolate and rolled in coconut is about as perfect a confection as you can get.

Simple, yet surprisingly ingenious, it is thought by some that the tea treat became so popular at the turn of the 20th century because of the chocolate’s preserving qualities, making it a treat that traveled well and tasted fresh for weeks.

Like any iconic food, passionate lamington connoisseurs may also debate whether there should be a touch of jam in the center of the treat.

But don’t let the addition or lack of it deter you from trying Australia’s most famous sweet.

What’s not to love about a delicious bite of cake, chocolate, and coconut!

Chiko Roll

The humbleChiko rollis a ubiquitous Aussie snack. It's a complete mystery deep-fried in the tastiest of coatings that will get your taste buds guessing for hours.

The outer layer of a Chiko roll is a golden crispy doughy layer sort of like a spring roll but fluffier.

If you open up a Chiko roll, you'll never really know what's in it, sort of like the secret herbs and spices but more chunky.

The orange bits you can guess to be a carrot, the green stringy bits are probably cabbage and you really want the brown clumps to be minced meat — but it doesn't really matter because all of this deliciousness is just waiting for you.

You can start eating it all by first by digging out the mashed up mystery and savor the outer layer! Or, if you are really keen, you can eat some of the insides then some of the coating and so on.

Now don't let this put you off. It may sound terrible but a Chiko roll is reallya unique Australian delicacy you should try!

你会发现这些零食销售和准备好了t any good servo, and many Aussies have been known to pick one up for a lunch-on-the-run. The mystery of the Chiko roll simply adds to the taste!

By Bec fromWyld Family Travel

Vegemite

Don’t you just love a traditional food with a good story behind it? This iconically Australian food isn’t so much a dish as it is a cultural staple. And though the concept of a spreadable yeast by-product was originally invented in England, the improved rendition eventually named

Vegemite was heavily marketed in Australia pre-WWII — eventually making its way into C-rations for Australian soldiers during the War — and is now one of the country’s most beloved foods.

With a saltiness that’ll tip the scales and an earthy umami taste, Vegemite is often eaten for breakfast or lunch, an oh-so-thin layer spread on bread, crackers, or mixed into a favorite baked good. It’s something you just have to try when you’reDown Under.

And if you can’t find the Vegemite brand in your local grocery story, see if the original English Marmite is in the baking aisle, or wherever your favorite yeast spread by-products are found! ;-)

What is your favorite traditional food around the world?

We’d love to hear it — and include it with out next round-up! So many tempting foods, so little time ;-)