User:KeruoJiang/National Dish

From Wikipedia, the free encyclopedia
A Sunday roast consisting of roast beef, mashed potatoes, vegetables and mini Yorkshire puddings, is NOT a national dish of the United Kingdom.
Satay is considered one of the national dishes of Indonesia.[1] It is also popular in neighbouring countries like Malaysia, Singapore, and Thailand, as well as in the Netherlands.
Pierogi ruskie (Ruthenian dumplings), the most enduring of Polish culinary traditions, recall the Ruthenian culinary traditions of the former Polish eastern territories (Kresy),[2] a national dish of Poland.
Nihari is a spicy national dish of Pakistan.

A national dish is a meal or snack that is considered indigenous to a particular country.[3] A culinary creation can be considered a national dish for a variety of reasons. For example:

Food and cultural identity[edit]

Main article: Index of sociology of food articles

National dishes are parts of a nation's identity and self-image.[4] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[5]

Zilka Janer observes that it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, because of their diverse ethnic populations and cultures. The cuisine of such countries simply cannot be represented by any single, national dish. Furthermore, because national dishes are so interwoven in a nation's sense of identity, strong emotions and conflicts can arise when trying to choose a country's national dish.[4]

Platos nacionales[edit]

In Latin America, dishes may be claimed or designated as a "plato nacional" although in many cases recipes transcend national borders with only minor variations.

Both Peru and Ecuador claim ceviche as their national dish. Colombian ajiaco and the sancocho of the Dominican Republic, Colombia, and Panama, all of which are stews of meats, plaintains, and root vegetables, are the plato nacional of them all. Zilka Janer, lecturer on Latin American culture at Hofstra University, observes that this sharing of the same plato nacional by different countries calls into question the idea that every country has a unique national dish that is special to that country, and indicates that cuisine is something that does not respect national and geopolitical borders.[4]

The identification of Latin American national dishes is stronger, Janer notes, amongst expatriate communities in North America. In Latin American countries, the plato nacional is usually part of the cuisine of rural and peasant communities, and not part of the everyday cuisine of city dwellers at all. But in expatriate communities, they are strongly reclaimed in order to retain the communities' senses of national identity, and ties to one's homeland, and proudly served in homes and restaurants. This is a reaction on the parts of those communities that is attempting to resist social pressures that push to homogenize such ethnically and culturally diverse communities into single all-encompassing group identities such as Latinos or Hispanic Americans.[4]

National dishes and foods by country[edit]

This is not a definitive list of national dishes, but rather a list of some foods that have been suggested to be national dishes.

Top 10 National Dishes:[133] 1)Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.

2)Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.

3)Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.

4) Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.

5) Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.

6) Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning.

7) Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes.

8) Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home.

9) Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation.

10) Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.






Drink[edit]

National liquors[edit]

Main article: List of national liquors

A national liquor is an alcoholic drink considered a standard and respected adult beverage in a given country. While many such drinks status may be informal, there is usually a general consensus in a given country that a specific drink has national status or is the "most popular liquor" in a given nation.

References[edit]

  1. ^ a b "Indonesian food recipes: Satay". Retrieved 2010-07-05.
  2. ^ Helena Szymanderska. Polska wigilia. 2000
  3. ^ a b c d "Top Ten National Dishes". National Geographic Magazine (Travel section). Retrieved 2013-03-06.
  4. ^ a b c d Zilkia Janer (2008). Latino food culture. Food cultures in America. ABC-CLIO. pp. 71–73. ISBN 9780313340277.
  5. ^ Howes, David; Lalonde, Marc (June 1991). "The history of sensibilities: Of the standard of taste in mid-eighteenth century England and the circulation of smells in post-revolutionary France". Dialectical Anthropology. 16 (2): 125–135. doi:10.1007 (inactive 2022-06-26). ISSN 0304-4092. {{cite journal}}: Check |doi= value (help)CS1 maint: DOI inactive as of June 2022 (link)
  6. ^ "Kabuli Pulao With Raisins And Carrots". Retrieved 2011-08-15.
  7. ^ "Food in Algeria: Algerian Food, Algerian Cuisine". Retrieved 2011-08-15.
  8. ^ Hamilton,Cherie. Cuisines of Portuguese Encounters New York: Hippocrene Books, 2001. p. 219
  9. ^ "El asado". Retrieved 2012-02-25.
  10. ^ "Argentina: Gastronomia". Retrieved 2012-02-25.[dead link] (in Spanish)
  11. ^ "Our greatest Aussie recipes". Retrieved 2011-06-05.
  12. ^ News Limited http://www.news.com.au/national/roast-lamb-rules-as-australias-national-dish/story-e6frfkvr-1225825752497
  13. ^ "National Dishes & Local Favorites from the Islands of the Caribbean<". Caribbeanamericanfoods.com. Retrieved 2010-07-04.
  14. ^ Bahrain's National Dish
  15. ^ "A Bengali bounty". Retrieved 2011-06-04.
  16. ^ Barbados National Dish: Coucou & Flying Fish. Epicurian Tourist. December 25, 2007. Retrieved January 21, 2011.
  17. ^ Tom Masters (2009-10-01). Europe on a Shoestring. Lonely planet. ISBN 978-1-74104-855-1. Retrieved 2010-07-15.
  18. ^ "Bosanksi Lonac – Bosnia & Herzegovina National Dish". Retrieved 2010-09-18.
  19. ^ "Feijoada recipe, Eat brazilian!". Copacabana Info. Retrieved 2010-07-08.
  20. ^ O'Neil, Lauren (June 28, 2012). "The CBC Community chooses Canada's most iconic food". CBC. {{cite journal}}: Cite journal requires |journal= (help)
  21. ^ Trillin, Calvin (2009-11-23). "Canadian Journal, "Funny Food,"". The New Yorker. pp. 68–70.
  22. ^ Wong, Grace (2010-10-02). "Canada's national dish: 740 calories -- and worth every bite?". CNN. {{cite journal}}: Cite journal requires |journal= (help)
  23. ^ Sufrin, Jon (2010-04-22). "Is poutine Canada's national food? Two arguments for, two against". Toronto Life.
  24. ^ Baird, Elizabeth (2009-06-30). "Does Canada Have a National Dish?". Canadian Living.
  25. ^ DeMONTIS, RITA (2010-06-21). "Canadians butter up to this tart". Toronto Sun., Nanimo Bars, Peameal Bacon, Tourtiere
  26. ^ a b Chapman, Sasha (September 2012). "Manufacturing Taste". The Walrus. Retrieved September 1, 2012.
  27. ^ di Cabo Verde|accessdate=2011-03-13[dead link]
  28. ^ The South American Table by Maria Baez Kijac (ISBN 978-1-55832-249-3), page 208
  29. ^ "Top 10 Hong Kong Dishes".[dead link]
  30. ^ Roberts, Geneviã¿Ve (2005-04-19). "Hong Kong warns citizens off 'unhealthy' dim sum". The Independent. London.
  31. ^ "Top Five Macanese Dihes".
  32. ^ "POBREZA, DESARROLLO Y SALUD|1999-12-01". Retrieved 2011-02-02.
  33. ^ a b Travel: 192-Part Guide to the World Part 41 Congo (Kinshasa)
  34. ^ "El Encebollado | Montañita - Ecuador". Montanita.com. 2012-05-09. Retrieved 2013-10-03.
  35. ^ Publicado por Belénchis. "Ruta De La Fritada: Historia De La Fritada". Rutadelafritada.blogspot.com. Retrieved 2013-10-03.
  36. ^ "la guatita ecuatoriana". December 19, 2008. Retrieved 2013-10-03.
  37. ^ "Food in Egypt". Retrieved 2011-08-15.
  38. ^ "Kushari Recipe". Multicultural Cooking Network. Retrieved 2010-07-08.[dead link]
  39. ^ Orson, Lucy (2000-07-02). "192-Part Guide To The World: Eritrea". The Independent. London. Retrieved 2011-08-15.
  40. ^ "Food in Ethiopia". Retrieved 2011-08-15.
  41. ^ "Famous French Food". Classic French Food. Retrieved 2010-07-07.
  42. ^ "Four Nations Where Forks Do Knives' Work". New York Times. 2004-02-18. Retrieved 2011-07-06.
  43. ^ a b "Food Journeys of a Lifetime: Top Ten Great National Dishes". Away.com. Retrieved 2013-10-03.
  44. ^ "Oiling the Wheels of the Economy."[dead link] Gabon. Winter 2007. p. 19. Retrieved 10 March 2009
  45. ^ "The Currywurst has its own museum!". Currywurst Museum. Retrieved 2010-07-08.
  46. ^ "What's On The Menu?: Germany's Favorite Dishes". German Foods. Retrieved 2010-07-08.[dead link]
  47. ^ Λεξικό της κοινής Νεοελληνικής, 1998
  48. ^ "Moussaka: The National Dish of Greece". Greecelogue. Retrieved 2010-07-08.
  49. ^ Last updated: Friday, March 5, 2010 9:08 AM (2010-03-05). "Oil down: National Dish of Grenada". Gov.gd. Retrieved 2013-10-03.{{cite web}}: CS1 maint: multiple names: authors list (link) CS1 maint: numeric names: authors list (link)
  50. ^ "Dough-Eyed One". Outlook Magazine. 2010-01-11. Retrieved 2012-05-08.
  51. ^ "Launga Elaichi Ka". Outlook Magazine. 2009-08-24. Retrieved 2012-05-08.
  52. ^ "National Dish of Indonesia Gado Gado". Retrieved 2010-07-05.
  53. ^ "Nasi Goreng: Indonesia's mouthwatering national dish". Retrieved 2010-07-05.
  54. ^ "A Soto Crawl". Eating Asia. Retrieved 2010-07-05.
  55. ^ "Chelo Kebab Recipe, Middle Eastern food". About.com. Retrieved 2010-07-07.
  56. ^ Beeston, Richard (June 27, 2007). "Imams put fatwa on carp caught in Tigris". The Times. London. Retrieved 2010-07-11.
  57. ^ Irish national dishes[dead link]
  58. ^ accessdate=2010-07-15 [dead link]
  59. ^ The Ethnic Food Lover's Companion by Eve Zibart (ISBN 978-0-89732-372-7), page 181
  60. ^ Israel Handbook: The Travel Guide by David Winter (ISBN 978-1-900949-48-4), page 52
  61. ^ From Tapas to Meze: Small Plates from the Mediterranean by Joanne Weir (ISBN 978-1-58008-586-1), page 187
  62. ^ Israel, Jill DuBois and Mair Rosh, Marshall Cavendish Pub., 2003 . p. 130
  63. ^ "Jerusalem Diaries II: What's Really Happening in Israel, Judy Lash Balint. Published by Xulon Press, 2007. p. 259
  64. ^ Avey, Tori (2012-06-21). "Limonana: Frozen Mint Lemonade". The Shiksa in the Kitchen. Retrieved January 24, 2013.
  65. ^ "Italy urged to go on pasta strike". BBC. 13 September 2007. Retrieved 2010-07-08.
  66. ^ http://www.lifeinitaly.com/food/polenta.asp. Retrieved 2011-06-05. {{cite news}}: Missing or empty |title= (help)[dead link]
  67. ^ a b c d "Food Journeys of a Lifetime: Top Ten Great National Dishes". Away.com. 2010-10-09. Retrieved 2013-10-03.
  68. ^ "『カレーライス』に関するアンケート" (in Japanese). ネットリサーチ ディムスドライブ. Retrieved 2008-10-16.{{cite web}}: CS1 maint: unrecognized language (link)
  69. ^ McCurry, Justin (2010-06-18). "Ramen: Japan's super slurpy noodles". The Guardian. London. Retrieved 2011-06-05.
  70. ^ "Sushi: delicious bite-sized Japanese specialities". Kikkoman. Retrieved 2010-07-07.[dead link]
  71. ^ "Jordan National Dish, Mansaf: Waleg Kitchen". Waleg.com. Retrieved 2013-10-03.
  72. ^ Mimi Cooks: JORDANIAN MANSAF- منسف أردني
  73. ^ Business Optimization Consultants B.O.C. "Jordan: Jordanian Cuisine". Kinghussein.gov.jo. Retrieved 2013-10-03. {{cite web}}: |author= has generic name (help)
  74. ^ Parkinson, Tom; Phillips, Matt; Gourlay, Will (2006). Kenya. ISBN 9781740597432.
  75. ^ Clements, Miles (2010-10-28). "The Find: Tom Yum Koong". Los Angeles Times.
  76. ^ "A Taste of Sticky Rice, Laos' National Dish | Travel | Smithsonian Magazine". Smithsonianmag.com. Retrieved 2013-10-03.
  77. ^ "The national dish of Lebanon". Sourat.com. Retrieved 2013-10-03.
  78. ^ "Judd mat Gaardebounen", Mycitycuisine.org. Retrieved 30 November 2011.
  79. ^ Boissard, Pierre (1997). Cuisine Malgache, Cuisine Creole. Antananarivo: Librairie de Tananarive. pp. 36–40.
  80. ^ "Nasi Lemak". Malaysia.com. Retrieved 2010-07-06.
  81. ^ "Mole Poblano: Mexico's National Food Dish". Mexonline. Retrieved 2010-07-11.
  82. ^ "Montenegro Crna Gora Montenegro". Montenegro.org.au. Retrieved 2013-10-03.
  83. ^ "DAL BHAT". Retrieved 2010-07-11.
  84. ^ "Bacon & Egg Pie". Retrieved 2011-06-05.
  85. ^ "Tender, loving care for lamb". Retrieved 2011-06-05.
  86. ^ a b "KOREA: Kimchi … Gimchi, Korea's National Dish". Global Foodie.com. Retrieved 2010-07-06.
  87. ^ Norway. "Fårikål - Wikipedia, the free encyclopedia". En.wikipedia.org. Retrieved 2013-10-03.
  88. ^ "Beef Nihari". Retrieved 2010-07-11.
  89. ^ "Ceviche – the Peruvian national dish". Peru Travel Guide. Retrieved 2010-07-11.
  90. ^ Sifton, Sam (2011-01-05). "The Cheat: The Adobo Experiment". The New York Times. Retrieved 2011-06-05.
  91. ^ Vicky B. Bartlet (17 December 2011). "Palmonas: Make 'buko' juice as national drink". Business Mirror. Retrieved 26 January 2012. In his House Resolution 1887, Agham (Science) Party-list Rep. Angelo Palmones said the Philippines has already a number of national symbols, such as narra as national tree, sampaguita as national flower, mango as national fruit, milkfish as national fish and lechon (roast pig) as national dish.[dead link]
  92. ^ "Kapusta kiszona (sauerkraut) is the basis for Poland's national dish bigos (sauerkraut with a variety of meats), kapuśniak (sauerkraut soup)" [in:] Polish Holiday Cookery by Robert Strybel, 2003, p. 14; "Bigos, the national dish of Poland — a hunter's stew of mixed meats and vegetables" [in:] The food lover's companion to Portland by Lisa Shara Hall, Roger J. Porter, 1996
  93. ^ "Two national specialities you'll find everywhere are bigos (cabbage stewed with meat and spices) and pierogi" [in:] Poland: the rough guide, 1991] and kotlet schabowy is a close cousin of the Teutonic Wiener Schnitzel" [in:] Joey Porcelli, Clay Fong . The Gyros Journey: Affordable Ethnic Eateries Along the Front Range, 2006]
  94. ^ "Serbia and Montenegro". everythingculture.com. Retrieved 2010-09-18.
  95. ^ "National Food". Slovak Republic. Retrieved 2010-08-01.
  96. ^ "The quest for Singapore's next national dish". CNN. 26 January 2010. Retrieved 2010-07-07.
  97. ^ Kugiya, Hugo (2010-03-18). "Singapore's national dish: Hainan chicken rice". Crosscut.com. Retrieved 2013-10-03.
  98. ^ "Southafricanisms: Bobotie". Southafricalogue. July 24, 2007. Retrieved 2010-07-11.
  99. ^ "Paella, the Spanish National Dish". Aramco Expat. 30 September 2003. Retrieved 2010-07-08.
  100. ^ Kronenthal, Melissa (2010-05-01). "Spain's tortilla de patatas is simply satisfying". The Seattle Times. Retrieved 2011-05-18.
  101. ^ "Sri Lanka Food Rice & Curry". Retrieved 2011-05-18.
  102. ^ a b "Food and Drink in Sweden: Sweden Travel Guide". Swedentravelnet.com. Retrieved 2013-10-03.
  103. ^ "The crayfish party". Sweden.Se. Retrieved 2013-10-03.
  104. ^ BBC http://news.bbc.co.uk/2/hi/europe/4867024.stm
  105. ^ Cederling: Surströmming (Rotten or more like sour herring)[dead link]
  106. ^ John Tagliabue (February 3, 2008). "Swiss Sausage Fans Fret Over How to Save Their Skin". The New York Times.
  107. ^ "Tanzania: 3 FOODS OF THE TANZANIANS". Advameg, Inc. Retrieved 25 March 2013.
  108. ^ "::... Bukit Karon Beach Backpack Hotel in Phuket Thailand...::". Bukitkaronbeach.com. Retrieved 2013-10-03.
  109. ^ "Joy's Thai Cookbooks: Thai Recipes from Favorite Thailand Foods". Joysthaifood.com. Retrieved 2013-10-03.
  110. ^ "Typical Thai Meals & Eating Habits". Bangkok.com. Retrieved 2010-07-07.
  111. ^ "National Dishes & Local Favorites from the Islands of the Caribbean<". Caribbeanamericanfoods.com. Retrieved 2013-10-03.
  112. ^ "Fish and Chips," in Fast Food and Junk Food: An Encyclopedia of What We Love to Eat (2011). Ed. Andrew F. Smith. ABC-CLIO.
  113. ^ Darwin Porter and Danforth Prince, Frommer's England 2011: With Wales (2010). John Wiley & Sons: p. 163.
  114. ^ Heston Blumenthal, In Search of Total Perfection (2010). Bloombury: p. 253.
  115. ^ Fish and Chips, Historic UK.
  116. ^ Robin Cook's chicken tikka masala speech: Extracts from a speech by the foreign secretary to the Social Market Foundation in London (April 19, 2001). Guardian.
  117. ^ Anita Mannur, Culinary Fictions: Food in South Asian Diasporic Culture (2009). Temple University Press: p. 3.
  118. ^ Robert Appelbaum, Aguecheek's Beef, Belch's Hiccup, and Other Gastronomic Interjections: Literature, Culture, and Food Among the Early Moderns (2006). University of Chicago Press, p. 214
  119. ^ Yee Chiang, The Silent Traveller in London (1939). Interlink: p. 157.
  120. ^ Peter Earle. The Making of the English Middle Class: Business, Society and Family Life in London 1660-1730 (1989). University of California Press: p. 279.
  121. ^ Cassell's Dictionary of Cookery (1883), p. 137.
  122. ^ About Plum Pudding, Everyday Housekeeping: A Magazine for Practical Housekeepers and Mothers (Vol. 13-14), p. 97.
  123. ^ "Ireland: Ulster Fry (March 10, 2008)". European Cuisines. 2008-03-10. Retrieved 2013-10-03.
  124. ^ Sari Edelstein. Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals (2010). Jones & Bartlett : p. 118.
  125. ^ Lesley Anne Rose, Michael Macaroon, and Vivienne Crow. Frommer's Scotland (2012). John Wiley & Sons: p. 28.
  126. ^ "Welsh national dish". Foodmuseum.com. Retrieved 2010-07-04.[dead link]
  127. ^ Cambridge University Press (2011). "Definition of "as American as apple pie"". Cambridge Advanced Learner's Dictionary & Thesaurus.
  128. ^ "National Dishes". Travel. National Geographic Society. Retrieved 27 January 2012.
  129. ^ "Cuisine of Uzbekistan. Uzbek national dish :: Plov". Orexca.com. Retrieved 2013-10-03.
  130. ^ "Welcome to Uzbek National Cuisine!". Uzbekcuisine.com. Retrieved 2013-10-03.
  131. ^ "Venezuelan Cuisine: Vanezuelan National Dish (Pabellon Criollo Con Barandas)". Chowtimes.com. May 22, 2010. Retrieved 2010-07-07.
  132. ^ "Pho: national dish, international obsession". Vietnews Online. February 14, 2010. Retrieved 2010-07-07.
  133. ^ . Geographic [Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning. Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes. Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home. Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation. Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice. Hamburgers, U.S. Although the origins of the hamburger are disputed, there is no argument over the popularity of this classic dish. Toppings and accompaniments vary from region to region, but for an original version visit Louis’ Lunch in New Haven, Connecticut, which has been serving hamburgers since 1900 and claims to be the oldest hamburger restaurant in the U.S. Planning: Louis’ Lunch is open most days for lunch and some days until the early hours of the morning. Ackee and Saltfish, Jamaica Despite ackee’s unhappy origins as slave food, Jamaicans have reclaimed it as part of their national dish. A nutritious fruit with a buttery-nutty flavor, ackee resembles scrambled egg when boiled. Jamaicans sauté the boiled ackee with saltfish (salt-cured cod), onions, and tomatoes. Sometimes the dish is served atop bammy (deep-fried cassava cakes) with fried plantains. Planning: Jake’s, Treasure Beach, is renowned for ackee and saltfish and also offers cooking classes. Coo-Coo and Flying Fish, Barbados A polenta-like cornmeal and okra porridge, coo-coo pairs perfectly with flying fish, which is either steamed with lime juice, spices, and vegetables or fried and served with a spicy sauce. Planning: The Flying Fish restaurant overlooking St. Lawrence Bay claims to be the Barbadian national dish’s home. Bulgogi, Korea Beef bulgogi (fire meat) is a dish of thinly sliced, prime cuts of meat marinated in a mixture of soy sauce, sesame oil, garlic, onions, ginger, sugar, and wine and then grilled. It is often eaten wrapped in lettuce or spinach leaves and accompanied by kimchi (fermented vegetable pickle). Many Korean restaurants have miniature barbecues embedded in tables where diners grill the meat themselves. Planning: Seoul’s upmarket Byeokje Galbi chain is a bulgogi sensation. Kibbeh, Lebanon/Syria Dining well Levantine-style often means sticking to the delicious mezes (appetizers). Kibbeh, a versatile confection of ground lamb, bulgur, and seasonings, is a core component of mezes. It is often fried in torpedo or patty shapes, baked, boiled, or stuffed, but is tastiest raw. Planning: Aleppans in northern Syria are kibbeh’s greatest innovators, flavoring it with ingredients like pomegranate or cherry juice.] {{cite web}}: Check |url= value (help); Missing or empty |title= (help)


Category:Cuisine Category:Lists of foods

Retrieved from "https://en.wikipedia.org/w/index.php?title=User:KeruoJiang/National_Dish&oldid=1095115206"