你們國家食物的味道是怎么樣的？
What is the general taste of food in your country like?
譯文簡介
網(wǎng)友：俄羅斯：對少量的香料比較偏愛，所以所有的食物都保持其天然的味道。對于世界上的許多國家來說，味道將過于平淡。大多數(shù)食材是通過預(yù)保存來保存的，之后，它們會產(chǎn)生一種咸味或酸味以及一種特殊的氣味。大多數(shù)歐洲人不喜歡這種氣味.....
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你們國家食物的味道是怎么樣的？
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Russia:
Preference for the minimum amount of spices, so all food retains its natural flavor. For many nations in the world, this will be too bland.
Most products are preserved by pre-preservation, after which they acquire a salty or sour taste and a specific smell. Most Europeans do·n't like this.
All food will be warm - there are almost no cold and hot dishes, they are either slightly colder than usual (room temperature), or slightly warmer than usual (hot tea based on freshly boiled water).
There is a pronounced difference between the taste of summer and autumn dishes, and the taste of winter and spring dishes. The most tasteless ones are spring ones. We only have 3 summer months to grow crops, 1 crop per year. Therefore, by the spring, the taste of food deteriorates significantly. In the summer-autumn period, the dishes are the most delicious - from fresh products, without preservation. In the winter-spring season, food is canned or stale, tasteless. We have no choice - we have to use what we have. I think that the dishes of the summer and autumn seasons will find a lot of fans, while the winter and spring dishes are very specific.
We eat a lot of sweet foods all year round - and they are delicious all year round! I think this particular taste will appeal to the absolute majority of people on the planet.
俄羅斯：
對少量的香料比較偏愛，所以所有的食物都保持其天然的味道。對于世界上的許多國家來說，味道將過于平淡。
大多數(shù)食材是通過預(yù)保存來保存的，之后，它們會產(chǎn)生一種咸味或酸味以及一種特殊的氣味。大多數(shù)歐洲人不喜歡這種氣味。
所有的食物都是溫的，幾乎沒有冷盤和熱菜，它們要么比平時(室溫)略冷，或比平時(用剛煮過的水泡制的熱茶)稍熱。
夏秋菜的味道和冬春菜的味道有明顯的區(qū)別。最無味的是春天的菜。我們只有在夏天3個月的時間種莊稼，一年只能種一季。因此，到了春天，食物的味道會明顯變差。在夏秋季節(jié)，菜肴最美味——用新鮮的食材，不需要保存。在冬春季節(jié)，罐裝的食物會變味，或者會變得無味。我們沒有選擇，我們必須利用我們所擁有的食材。我認為夏秋兩季的菜會吸引很多粉絲，而冬天和春天的菜是非常獨特的。
我們一年四季都吃很多甜食—而且一年四季都很好吃！我認為這種特別的口味會吸引地球上絕大多數(shù)人。
The food looks delicious. I wish you had said what each dish was. For example, in the first photo of the soup, what is it called and what is in it? And what are those layers inside the dough thing?
食物看起來很好吃。我希望你能說出每道菜的名字，湯里面有什么。例如，第一張照片中的湯，它叫什么，里面有什么？面團里面是什么？
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It is a type of cake that is made from many layers of thin savory pancakes or crepes with chicken or fish, egg, mushroom and onion.
這是一種由多層美味的薄煎餅或可麗餅、雞肉或魚肉、雞蛋、蘑菇和洋蔥做成的蛋糕。
A lot of those are similar to what I grew up on.
很多菜都和我小時候吃的很像。
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I’d love to try some. And I hope to someday soon, after this Covid thing is over.
我想嘗嘗。我希望不久的將來，在新冠病毒結(jié)束后能夠嘗到這些菜
This post made me hungry.
這篇帖子讓我感到饑餓。
While Russian (or Eastern European countries) do go easier on the spices, usually the base food taste better and don’t necessarily need assistance from spices to pop.
雖然俄羅斯(或東歐國家)對香料的使用比較少，但通?；臼澄锏奈兜栏?，并不一定需要香料的幫助。
You need to try some of my food! lol
你得嘗嘗我的食物！哈哈
Exclude the Balkans. True Dalmatian food is more Mediterranean; inland, food seems pretty Turkish/Greek.
排除巴爾干半島。真正的達爾馬提亞美食更有地中海風味；在內(nèi)陸，食物看起來很像土耳其/希臘風味。
WOW, beautiful Russian cuisine. I have decided to find a Russian restaurant tonight.
哇，美味的俄羅斯菜。我決定今晚找一家俄羅斯餐館。
I’d love to try authentic Russian bread sometime. My mother was in Moscow (during Soviet times!) briefly for a trip, and she said that Russian bread is surprisingly good.
There was a Russian cafe in San Francisco that I remember as a child, they had piroshkis that were absolutely delicious.
我想找個時間嘗嘗正宗的俄羅斯面包。我母親曾在莫斯科(蘇聯(lián)時期！)短暫旅行，她說俄羅斯面包非常好吃。
我記得小時候在舊金山有一家俄羅斯咖啡館，他們的餡餅（用肉、魚、雞、蛋和蔬菜等做餡子的）非常美味。
If you can find German bread, it is fairly similar.
如果你能找到德國面包，他們很相似
It has similar color, but not the taste. German bread is a bit sour because of the use of sourdough and long fermentation processes. Russian is more sweet, dough is used when not all the sugar has been consumed by the yeast.
它的顏色相似，但味道不同。德國面包有點酸，因為使用酸面團，并且有漫長的發(fā)酵過程。俄羅斯的面包比較甜，面團使用的時候里面所有的糖分并沒有都被酵母消耗掉了。
Your first sentence sold me. A man in Kashmir once pointed out that his favourite sweet was a walnut dipped in honey. Even “bland" foods have a taste to enjoy.
你的第一句話打動了我。克什米爾的一名男子曾經(jīng)表示，他最喜歡的甜食是蘸了蜂蜜的核桃。即使是“淡而無味”的食物也有一種享受的味道。
It all looks fabulous!
看起來太棒了！
What wonderful photos! The cucumber-yogurt soup looks especially fantastic; I make an Iranian version that’s quite similar.
很精彩的照片！黃瓜酸奶湯看起來特別棒；我做了一個伊朗版的，和這個類似
i dont think the choice was to forego spices because you wanted natural taste - it’s because historically you had little access to spices…
我不認為你會因為想要自然的味道而放棄香料—這是因為從歷史上看，人們很難獲得香料……
i think that’s why it’s called “traditional”. I like some authentic slavic food - the breads, the soups.
我想這就是它被稱為“傳統(tǒng)”的原因。我喜歡正宗的斯拉夫食物——面包，湯。
Not exactly Russia historically been in the middle of most trade routs from east to west and there were plenty of spices. Pepper, Cumin, cardamon and more pepper from the silk road and Russia is long been home to Mustard and Horse radish. Main reason for not using spices is more related to eating meat that needed spice to be preserved. Main diet in Russia and Slavic region was plant based, like bread and porridge, Borsch, Shi and most salads all started out as pure vegetarian dishes, meat was added to them in the last few centuries.
確切地說，俄羅斯在歷史上并不在東方和西方的大部分貿(mào)易路線的中間，那里有大量的香料。來自黑海岸邊的辣椒、茴香、豆蔻，俄羅斯是芥菜和馬蘿卜的產(chǎn)地。不使用香料的主要原因與食用需要香料來保存的肉類有關(guān)。俄羅斯和斯拉夫地區(qū)的主要飲食以植物為主，比如面包和麥片粥、羅宋湯、石菜和大多數(shù)沙拉都是從純素食開始的，在過去的幾個世紀里才添加了些肉。
Places liked india use so many spices that all of the food starts to taste the same.
像印度這樣的地方使用了很多香料，所以所有的食物嘗起來都一樣。
I recently moved to Ukraine and didn’t realize how seasonal products in markets and rynoks can be. I learned I need to freeze certain fruit and vegetables if I want to be able to enjoy them all year long.
我最近搬到了烏克蘭，并沒有意識到市場上的食材是具有季節(jié)性。我知道，如果我想全年都能享用它們，我需要冷凍某些水果和蔬菜。
I lived in Moscow for many years. Beeing an Indian who likes and only exposed to spicy Indian and Chinese food, non spicy Russian food was not very palatable for me in the beginning. But soon I started to enjoy all types of cuisines, winter as well as summer. I liked all types salads, pickled and smoked vegetables and meat. Now I mostly like Russian cuisines and crave for many dishes and food stuffs.
The usual dishes served in the restaurants are similar to other continental food. But a foreigner will not see much the following items, which are to be tried:
Black bread from rye
Buckwheat oatmeal
Lard
Sour milk
Pancakes
Russian pelmeni/ dumplings/ momo
Russian cottage sausages, salami, smoked meat, cheese, pelmeni, pickled gherkins, dry fish
Horse meat ( Kazakhstan Origin)
AND OF COURSE RED/BLACK CAVIAR
我在莫斯科住了很多年。作為一個喜歡并且只接觸過辛辣的印度和中國食物的印度人，不辛辣的俄羅斯食物對我來說一開始不是很好吃。但很快我就開始喜歡各種各樣的美食，冬天和夏天都一樣。我喜歡所有類型的沙拉，腌制和熏制的蔬菜和肉?，F(xiàn)在我最喜歡俄羅斯菜，渴望很多菜肴和食物。
通常餐館里供應(yīng)的菜與其他歐洲大陸菜類似。但是外國人不會看到以下很多的東西，也可以試著去嘗試一下：
黑麥面包
蕎麥燕麥片
豬油
酸牛奶
薄烤餅
俄羅斯餃子/餃子/饃饃
俄羅斯香腸，臘腸，熏肉，奶酪，俄羅斯餃子，酸黃瓜，魚干等等
馬肉(哈薩克斯坦產(chǎn))
當然還有紅/黑魚子醬
I must be special because I'm Irish, born and raised in Belgium and I absolutely love Russian food
我一定很特別，因為我是在比利時出生長大的愛爾蘭人，我非常喜歡俄羅斯的美食
what are the drinks? i couldn’t recognise the random glass jar full of liquid by the tree
都有些什么喝的？我認不出樹旁那只隨意的盛滿液體的玻璃罐子是什么？
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It’s the so-called birch juice (sap). Tastes refreshing, a bit sweet.
這就是所謂的樺樹汁。味道爽口，有點甜。
That’s a fascinating question. “The taste of country X”… Well, I’ve lived in ten countries, and spent quite a bit of time in a few others, so I’ll gladly try to boil it down to one flavour per country.
These are the tastes I have in my mouth when I think of them:
Austria: breading
Germany: gravy
Canada: maple syrup
Mexico: rice and beans
Japan: Tamari
France: vinaigrette
England: deep fried
New Zealand: mutton
India: masala
China: garlic
The Netherlands: potatoes
Belgium: pan fried bacon
Sweden: creamy gravy
Norway: salmon
Argentina: BBQ beef
Brazil: papaya
Hungary: paprika
這是個很有意思的問題。" X國的味道"我在十個國家住過，我還花了不少時間在其他幾個國家上，所以我很樂意把它歸結(jié)為每個國家的一種口味。
下面就是我想起這些國家時嘴里的滋味:
奧地利:面包
德國:肉汁
加拿大:楓糖漿
墨西哥:大米和黃豆
日本:日本醬油
法國:醋
英格蘭:油炸食品
新西蘭:羊肉
印度:馬薩拉調(diào)味醬
中國:大蒜
荷蘭:土豆
比利時:煎培根
瑞典:調(diào)味汁
挪威:三文魚
阿根廷:燒烤牛肉
巴西:木瓜
匈牙利:辣椒粉
According to your list I could live in the USA (I do), France, India, China, Paraguay, Uruguay, Argentina, Brazil, Italy, Mexico, Japan, Norway, Denmark and Spain. So if food alone was the only criteria then that would leave me with a lot of choices to live.
根據(jù)你的列表，我可以住在美國(我確實可以)，法國，印度，中國，巴拉圭，烏拉圭，阿根廷，巴西，意大利，墨西哥，日本，挪威，丹麥和西班牙。所以如果食物是唯一的標準那我就有很多選擇了。
The wide range of dishes in a self-serve Malaysian-Chinese restaurant consists of meat and vegetable, etc. - the bulk of which is soy sauce based in addition to salt and sugar and spice as seasoning. White rice is the only neutral tasting food.
Malay dishes are spicy, many of which are not chili-hot; coconut milk also help to dilute or add creaminess. And taste of soy sauce if any, does not dominate.
Indian food in Malaysia are generally all spicy, with varying spiciness level from not-capsaicin-spicy to very spicy. There's practically no trace of any type of soy sauce in the range of food, northern or southern style.
So, the general taste of food in Malaysia is salty, sweet, and spicy. You'd have to actually taste the food to discover their appeal. Most do.
在一個自助的馬來西亞-中國混合餐館里有很多菜肴包括肉和蔬菜等等。其中大部分是醬油為主，加上鹽、糖和香料作為調(diào)味料。白米是唯一的中性食物。
馬來菜很辣，但很多都不是那么辣；椰奶也有助于稀釋或增加奶油。醬油也不是主要的材料。
馬來西亞的印度菜一般都是辣的，辣的程度是從不辣到非常辣。無論是北方風味還是南方風味，食物中幾乎沒有任何醬油的痕跡。
所以，馬來西亞食物的總體味道是咸、甜、辣。你必須親自品嘗食物才能發(fā)現(xiàn)它們的吸引力。大多數(shù)情況下都是這樣
My favorite restaurant in Malaysia is the International Hotel, Jalan Transfer, Penang. Very good nasi padang, a lot of variety. I know nasi padang has its origins in Indonesia, but I sort of think of it as Malay food.
我最喜歡的馬來西亞餐廳是檳城國際酒店。非常好吃的巴東炒飯，種類很多。我知道巴東炒源于印度尼西亞，但我認為它是馬來菜。
Lots of things we eat is pickled, smoked, dried, cured or salted since fresh fruit and vegs were unobtainable for half the year.
We eat lots of other things too like pizza, sushi, hamburgers, thai woks, chinese and so on, but the more traditional dishes tend to be as i described them.
Like pickled herring in thousands of varieties
我們吃的很多東西都是腌制、熏制、曬干的，因為半年來都買不到新鮮的水果和蔬菜。
我們也吃很多其他的東西，像披薩，壽司，漢堡，泰式炒鍋，中餐等，但更傳統(tǒng)的菜肴往往像我描述的那樣。
就像成千上萬種腌鯡魚
I live in America, in the Midwest. Our food is deep fried, greasy full of butter and fat. And always topped with cheese. Only spices we use are salt and pepper, garlic too.
我住在美國的中西部。我們的食物是油炸的，富含黃油和脂肪。上面總是放著奶酪。我們使用的香料只有鹽、胡椒和大蒜。
In California, we are fortunate. We have foods from almost every country from around the world. We have Mexican, Chinese, Afghan, Japanese, Vietnamese, English, French, and some others. Places like San Francisco has many of them.
在加州，我們是幸運的。我們幾乎有來自世界各地每個國家的美食。我們有墨西哥的美食、中餐、阿富汗的美食、日本的美食、越南的美食、英國的美食、法國的美食和其他國家的美食。
Food varies as in many countries.
We have our good, bad and ugly.
So many food establishments to choose from but don’t worry.
We have the most friendly person in the world that travels around the UK testing and trying out the best that UK has to offer.
和許多國家一樣，食物也各不相同。
我們有好的，不好的，也有令人惡心的食物。
有這么多食物可供選擇，但是別擔心。
我們有世界上最友好的人，他們周游英國，測試和嘗試英國提供的最好的食物。
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in France we are lucky we have good fish both sea and freshwater seafood Shellfish excellent meat Beef Lamb Pork and game)and outstanding poultry vegetable is plentiful and varied all year round Cuisine from other Countries Outstanding Chefs and good to luxurious restaurants so on the whole food is very good
在法國，我們很幸運，我們有很好的魚，海洋和淡水海鮮，貝類，上等的肉，牛肉，羊肉，豬肉和野味)，有美味的家禽，豐富的蔬菜，一年四季都有來自其他國家的美食，而且有很好到豪華餐廳，所以整體上的食物都很好
Canada is lucky enough to be a multi-cultural society, of which we are quite proud, with foods from a dizzying variety of immigrant cultures readily available in all but the smallest and most isolated communities. Our sheer size and diversity prevents there being a singular locus of culinary tastes, and popular home-grown dishes vary, from Maritime lobster, to Quebecois poutine, to Alberta beef, to West Coast salmon.
A simply outstanding showcase of this, is the Food Network show, You Gotta Eat Here! hosted by John Catucci. While it does have international episodes, it largely focuses on Canadian locations and dishes.
加拿大很幸運，是一個多元文化的社會，我們對此感到很自豪，除了最小和最孤立的社區(qū)外，其他所有社區(qū)都有令人眼花繚亂的各種移民文化的食物。我們的飲食規(guī)模和多樣性避免了烹飪口味的單一，受歡迎的本土菜肴也多種多樣，從海上龍蝦，到魁北克肉醬，到阿爾伯塔牛肉，到西海岸鮭魚。
美食頻道的節(jié)目《你一定要在這里吃!》由約翰·卡圖奇主持。雖然它也是國際性的節(jié)目，但主要集中在加拿大的地點和美食上。
A difficult question, in cooking I like to define myself as the Mediterranean, I love the typical scents and flavors of that geographical area, traveling I have discovered many ingredients and spices that I adopted in my dishes, each country has its specialties and raw materials unique for its flavor and origin, I love to take advantage of the type of each place and adapt it to my food preferences, with this system I managed to obtain interesting results and sometimes I feel a bit proud of my discoveries. :)
The world is full of extraordinary products, for those who have the desire to experiment and discover new things, all they have to do is investigate, find and try a little of everything according to their tastes, customs, and desire to invent new quality recipes.
一個難的問題，在烹飪方面我喜歡把自己定義為地中海人，我喜歡那個地區(qū)的典型氣味和口味，在旅行中我發(fā)現(xiàn)了很多我在烹飪中使用的食材和香料，每個國家都有自己的特色和原材料，它們的味道和產(chǎn)地都是獨一無二的，我喜歡利用每個地方的特色，并適應(yīng)我的食物偏好，通過這種方式，我設(shè)法得到了有趣的結(jié)果，有時我為我的發(fā)現(xiàn)感到有點自豪
對于那些渴望試驗和發(fā)現(xiàn)新事物的人來說，世界上充滿了非凡的食材和香料，他們所要做的就是調(diào)查，根據(jù)他們的口味、風俗習(xí)慣發(fā)明新的高質(zhì)量食譜的愿望，找到并嘗試每樣?xùn)|西。
The U.S. has a pretty diverse range, across the major flavor types: salty, sweet, sour, bitter, and savory (umami). They are considering adding a sixth, something like starch, referring to rice, bread, potato, e.g. But if you have some clam chowder as an appetizer, then a nice rib-eye steak, with some asparagus and a buttered potato, followed by a chocolate ice cream dessert, you’ve kinda covered all the bases.
We have pretty good seafood, very good red wine, beer galore, vast prairies growing many different grains, orchards and groves and bogs and farms growing an abundance of fresh juicy fruit, better cheese than we’re given credit for, some might claim the best beef in the world, we import a lot of exotic stuff, such as quinoa, mango, papaya, King Crab legs, passion fruit, etc., that you won’t find in most other countries.
美國有很多不同的口味，包括這些主要的口味：咸、甜、酸、苦、鮮。他們正在考慮添加第六種，類似淀粉的東西，指的是大米、面包、土豆等。但如果你有蛤蜊濃湯作為開胃菜，然后是美味的肋眼牛排，一些蘆筍和黃油土豆，然后是巧克力冰淇淋甜點，你差不多把所有的味道都覆蓋了。
我們有很好的海鮮，非常好的紅酒，大量的啤酒，遼闊的草原上生長著許多不同的谷物，果園、小樹林、沼澤和農(nóng)場種植著大量新鮮多汁的水果，奶酪比我們想象的還要好，有些人可能會說這是世界上最好的牛肉，我們進口很多異國情調(diào)的東西，如藜麥，芒果，木瓜，帝王蟹腿，百香果，等等，你在大多數(shù)其他國家不會找到這些東西的。
I want to know where the good seafood is. It’s a constant problem that I can’t find nice seafood in the States.
我想知道哪里有好吃的海鮮。我在美國找不到好吃的海鮮，這是個老問題了。
Anywhere from Nova Scotia down to Maryland, then picking up again in Florida. You probably CAN find it in Virginia and the Carolinas, I just never have. But pretty much the rest of the East Coast.
Then down on the Gulf Coast, there’s fabulous jambalaya, gumbo, and crawfish etoufee. Up around Seattle on the West Coast, San Francisco. You can probably find it in southern California, in L.A., San Diego, etc.
People will tell me about some sushi place in Denver, and it isn’t even CLOSE to Boston or New York or L.A. or S.F. — you can smell fish as you walk in, which for me, is the kiss of death, I’d rather buy it pre-made at the sushi counter in the supermarkt. The fish in Denver is lousy too. I did take a girl out in Durango one time, en route to see a friend in Sedona, and she ordered the King Crab legs, and they were delicious….so….I mean, part of it is whom the restaurant is ordering from, whether the sub-zero chain is intact, how they handle and prepare it, etc.
But by and large, the coasts of America can compete along the seafood axis with anyplace on the planet.
從新斯科舍省到馬里蘭州的任何地方，然后再到佛羅里達。你可能在弗吉尼亞和卡羅來納都能找到這些美食，我只是從來沒有找到過。但幾乎在東海岸的其他地方都能找到這些。
在墨西哥灣沿岸，有美味的什錦飯、秋葵湯和小龍蝦配菜。在西海岸西雅圖附近，舊金山，你可能在南加州、洛杉磯、圣地亞哥等地都能找到這些美食。
人們會告訴我，丹佛有什么壽司店，而且離波士頓、紐約、洛杉磯或舊金山都很遠——你走進去就能聞到魚的味道，這對我來說簡直是死亡之吻，我寧愿在超市的壽司柜臺買現(xiàn)成的。丹佛的魚也很糟糕。有一次我?guī)б粋€女孩去塞多納看一個朋友，她點了帝王蟹腿，很好吃，所以…..我的意思是，食物好不好吃部分原因在于訂餐的餐廳，在于這些餐廳零度以下的生產(chǎn)鏈是否完整，在于他們?nèi)绾翁幚砗蜏蕚溥@些食材的，等等。
但總的來說，美國海岸可以在海產(chǎn)品上與地球上任何地方競爭。
How do you talk about the “general taste” when you are comparing a curry, a full English Breakfast, a fish dish, Shepherd’s pie, roast duck, paella, and a juicy rare steak?
當你比較咖喱、一頓豐盛的英國早餐、一盤魚、牧羊人派、烤鴨、海鮮飯和多汁的牛排時，你如何談?wù)摗耙话阄兜馈保?/b>
Hungary
Generally fatty and salty. Mostly used spices are salt, black pepper, paprika(sweet, smoked or spicy), garlic. Onion in most dishes, for soups or stews the bases are made mostly from onion. Also soups/main dish/dessert are typical lunch or eating out, hot or cold appetizers are not as popular as soups.
匈牙利
通常是多脂肪的，咸的。最常用的香料有鹽、黑胡椒、紅辣椒(甜的、煙熏的或辣的)、大蒜。大多數(shù)菜肴中有洋蔥，湯或燉菜的主要原料都是洋蔥。此外，湯/主菜/甜點是典型的午餐或外出就餐必選的食物，熱菜或冷菜都不如湯受歡迎。
In the UK it’s usually food from somewhere else or food from somewhere else that we have altered somehow. Chicken tikka masala, for example, is one of the country’s most popular dishes. Fish and chips are still popular, but finding a restaurant that does a good one is tricky, especially in tourist centres like London. Where I'm from in Derby, you can get just chips and mushy peas together.
在英國，我們通常吃的是其他地方的食物或者其他地方的食物經(jīng)過我們的改造。例如，咖喱雞是這個國家最受歡迎的菜肴之一。魚和薯條也很受歡迎，但要找到一家做得好的餐館并不容易，尤其是在倫敦這樣的旅游城市。在我的家鄉(xiāng)德比，你只能吃到薯片和豌豆泥。
Bangladesh is famous for it’s delicious food and desserts. Rice is the main food of Bangladeshi people. Rice, fish curry and lentil is the most common traditional food for people of Bangladesh. You will find dozens of sweets, rice cakes, rice puddings, and many other desserts in Bangladesh, mostly made from rice and cow milk. It is a paradise for the food lovers.
someone must try while visiting Bangladesh for an authentic Bangladesh experience. Most of these foods are available to taste on the traditional Bangladeshi restaurants, but some of them are home made food and not available on the restaurants.
孟加拉國以其美味的食物和甜點而聞名。大米是孟加拉國人的主要食物。米飯、咖喱魚和扁豆是孟加拉國人最常見的傳統(tǒng)食物。在孟加拉國，你會發(fā)現(xiàn)幾十種糖果、米糕、米布丁和許多其他甜點，大多是用大米和牛奶制成的。這里是美食愛好者的天堂。
當你去孟加拉國的時候，一定要嘗試體驗一下真正的孟加拉國美食。這些美食大多數(shù)可以在傳統(tǒng)的孟加拉國餐館品嘗，但其中一些是家里做的食物，餐館里沒有。