海外文化:去了英國,不可錯過的10道有趣的美食

I knew that British food had a somewhat dubious reputation abroad but always thought it was a bit of a joke. Then I mentioned to someone that my favorite food is boiled bacon, meaning a gammon joint, and they refused to believe that we really do boil meat. Nothing beats a few slices of boiled bacon, served with English mustard, in a warm buttered roll. So in defense of Britain’s food, here is a list, in no particular order, of some British dishes which are definitely worth a try if you ever come across them.

我知道，英國食品的名聲是說不清道不明的，所以對外人來說，它一直就是一個笑話。接下來，我提到的一些食物中，有我最喜歡的食物，它的名字叫做煮臘肉，這是一道十分香的菜，他們不相信，我們會熬肉。沒有什麼能夠比煮臘肉搭配英國芥末以及熱熱的奶油卷，更能吸引我的啦。所以爲了給英國食品正名，我在這裏列個表，沒有先後排名，這些食品絕對值得你嘗一嘗，哪怕是你偶遇到這些英式菜餚。

1. Bakewell Tart 貝克韋蛋撻

The Bakewell tart is a shortcrust pastry filled with jam and almond sponge (frangipane). The result is the perfect accompaniment to a cup of tea. The tart originates from the town of Bakewell. Local legend has it that the Bakewell tart (or pudding, as it is known in Bakewell) was created when a cook misunderstood her mistress’ instructions and layered frangipane on a simple jam tart. Whatever the truth the tart has been popular since at least the early 19th century.

貝克韋爾蛋撻是一種油酥鬆餅果醬夾心糕點，它有着杏仁奶油的香味，像海綿一樣酥脆。它的完美搭配是一杯茶。它源自貝克韋爾小鎮。相傳那時的貝克韋爾蛋撻（或布丁，因爲它是在貝克韋爾），是因爲一個廚師誤解她女主人的指示，對杏仁奶油蛋糕進行分層，結果做成了一個簡單的果醬蛋撻。不管這個傳說是真是假，這種蛋撻已早在第十九世紀流行。

2. Pork pie 豬肉餡餅

Like the Bakewell tart, the pork pie comes in a variety of forms. Cheap ones are perfect for lunch boxes, more expensive ones can almost be a meal in themselves. The pork pie likely originated as a snack for hunting parties. It is usually small, round, a crust of brittle brown pastry and a filling of chopped pork.

豬肉餡餅像貝克韋爾撻一樣，有着各種各樣的形式。便宜的豬肉餡餅是飯盒中完美的一道菜，貴一點的幾乎可以成爲一道大餐。豬肉餡餅很可能起源於狩獵會上的一道點心。它通常小而圓，褐色的外皮，吃起來脆脆的、裏面還有碎豬肉。

3. Kedgeree 雞蛋蔥豆飯

The fry-up may be a more famous British breakfast but nothing beats a good kedgeree. Kedgeree is a dish of curried rice, flaked fish, parsley and boiled eggs. Kedgeree is one of those dishes brought back from India in the days of the Raj, and was wildly popular with the Victorians. It is not as popular as it once was.

在英國所有的炒飯中，也許沒有什麼比雞蛋蔥豆飯更出名的。 雞蛋蔥豆飯是一碟咖喱米飯，裏面有魚片，歐芹，煮雞蛋。 雞蛋蔥豆飯是從印度流傳過來，那天正好是印度的拉吉日，此後在維多利亞時代的十分流行。它沒有以前那麼受歡迎了。

4. Custard tart 奶油蛋撻

The custard tart does have international variants but none to compare with the Egg Custard Tart. Custard tarts must be an ancient invention, given the wide spread of variations across the world. Like all the best foods, the custard tart is simplicity itself. All you need is a shortcrust pastry, a well made egg custard, and a sprinkling of nutmeg. The custard tart can be eaten hot from the oven, but eaten at room temperature improves it immensely.

在國際上有許多種蛋撻，但沒有哪一種可以與奶油蛋撻相比。肯定是很早就有奶油蛋撻，然後在世界各地廣爲流傳。就像所有最好的食物一樣，奶油蛋撻的製作很簡單。所有你需要的只是，一個油酥鬆餅，蛋，和肉豆蔻灑。放進烤箱中加熱奶油蛋撻，但在室溫下食用，味道棒極了。

5. Yorkshire pudding 約克郡布丁

Yorkshire pudding is not a pudding. Yorkshire puddings are an accompaniment to Sunday roasts; some would say the best part of the meal. Miniature Yorkshire puddings with a morsel of beef and horse radish make a great canapé. Made well, Yorkshire puddings are light and crisp; made badly, they can resemble pucks. Whether or not your Yorkshire puddings rise is the true test of your cooking ability.

約克郡布丁不是真正的布丁。約克郡布丁是週日烤肉的必備；有些人會說這是膳食中最好的一部分。微型約克郡布丁，是牛肉與白蘿蔔根據一定的比例調和而成。烤好後，約克郡布丁鬆軟又香脆；如果沒有烤好了，他們就會像圓盤一樣難看。不管怎樣，約克郡布丁是真正考驗烹飪技能的一道點心。

6. Reestit mutton 茹斯蒂羊肉

Reestit mutton is a delicacy of Shetland. The mutton is prepared by soaking it in a saturated salt solution for three weeks, and then taken out and dried. If kept dry, the meat will be good for years.

茹斯蒂羊肉是設得蘭羣島的美食。羊肉需要在飽和食鹽溶液中浸泡三週，取出，曬乾。如果天氣乾燥，這肉可以放好多年了。

7. Kippers 醃魚

Kippers are one of those quintessentially English foods that leave us open for mockery. A kipper is a herring, sliced in half before being salted and smoked. It was once a common breakfast food, especially for the lower classes in the cities where fresh fish would be rare and expensive. Kippers can be enjoyed at any time though, and make a great item to throw on a barbecue.

這種醃魚使得我們不去嘲諷英國的食品。它的製作非常簡單，僅僅只是半片醃薰過的鯡魚。這是個普通的早餐食品，特別對於城市中，低下層的老百姓來講，新鮮的魚是十分稀有和昂貴的。而現在任何人都可以在任何時間享用醃魚，特別是在燒烤中最常見。

8. Fish and Chips 炸魚和薯條

Chips were apparently first made in the UK in the 1860s. The English chip is much larger than French fries, and so it has a much different texture.

很顯然，炸薯條在19世紀60年代的英國纔出現。而英國炸薯條卻比法國炸薯條要大，並且它有很多不同的口感。

9. Mince pies 肉餡餅

It is not Christmas without mince pies. The history of the mince pie may have contributed to its unusual reputation. It seems the recipe of the original mince pies was brought back by the crusaders and has been evolving ever since. They were banned by puritans as part of the celebration of Christmas; defying puritans only adds to their flavor. The mince pie used to contain meat, hence the filling being called mincemeat, but now is a mixture of dried fruits, spices, fat and brandy. Mince pies are best made fresh and eaten hot from the oven, but a cold pie is never unwelcome. Pair with a dollop of clotted cream.

這不是聖誕節上吃的無肉餡餅。這種肉餡餅的歷史可能讓其有着不同尋常的聲譽。原來，原始的肉餡餅的配方是由十字軍帶回，並演變至今。當時十字軍被清教徒禁止參加聖誕節的慶祝活動; 他們也藐視清教徒只會增加清教徒的口味。以前這種肉餡餅裏面只含肉，但是現在的口味不同，裏面還加有乾果，香料，奶油和白蘭地。這種肉餡餅最好吃現做的，冷了就不好吃。吃上剛剛從烤箱中加熱的肉餡餅，配上香滑的奶油，那味道是無與倫比的好吃。

10. Haggis 羊雜

Even though haggis didn’t originate in Scotland, it is certainly where it is most enjoyed these days. Scotland’s adopted national dish has a fearsome reputation, but it is undeserved. Haggis is made from the less popular parts of a sheep – that’s true, but the taste makes you forget your preconceptions.

即使羊雜並不是起源於蘇格蘭，但是羊們肯定是最享受那裏的天氣。這道蘇格蘭的國菜，有一個可怕的名聲，這與它的實際是不符的。羊雜的原料是羊身上最不好的地方—內臟。但它的味道會讓你忘記這個成見。