User:KeruoJiang/National Dish



A national dish is a meal or snack that is considered indigenous to a particular country. A culinary creation can be considered a national dish for a variety of reasons. For example:
 * A staple selection of locally available foodstuffs that can be prepared in a distinctive way, such as Fruits de mer, which is served along the west coast of France.
 * A particular 'exotic' ingredient that is produced locally, such as the South American Paprika grown in the European Pyrenees.
 * A festive culinary tradition that forms part of a cultural heritage such as barbecues at summer camp or fondue at dinner parties and sometimes as a religious practice such as Korban Pesach or Iftar celebrations which marks the end of fasting for the day.

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

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.

Platos nacionales
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.

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.

National dishes and foods by country
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: 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.
 * Afghanistan: Kabuli Pilav
 * Algeria: Couscous
 * Angola: Muamba de galinha
 * Argentina: Asado, Empanada
 * Armenia: Harissa
 * Aruba: Keshi yena
 * Australia: Vegemite, Meat pie, Roast lamb
 * Azerbaijan: Dolma
 * Austria: Tafelspitz, Wiener Schnitzel
 * Bahamas: Crack conch with peas and rice
 * Bahrain: Machboos
 * Bangladesh: Biryani, Rice and fish, especially Ilish
 * Barbados: Cou-Cou and Flying Fish
 * Belarus: Draniki
 * Belgium: Moules-frites
 * Bermuda: Bermuda fish chowder
 * Bhutan: Ema datshi
 * Bosnia and Herzegovina: Bosnian pot, Ćevapi, Pljeskavica
 * Brazil: Feijoada and Churrasco
 * British Virgin Islands: Fish and Fungi
 * Brunei Darussalam: Ambuyat
 * Bulgaria: Yogurt, Banitsa
 * Burma: Mohinga
 * Cambodia: Amok trey
 * Cameroon: Ndolé
 * Canada: Nanaimo bar, Poutine,   Butter tarts,  Kraft Dinner, Burgers/Hot dogs/French fries
 * Cape Verde: Cachupa
 * Chile: Asado, Empanada, Cazuela, Pastel de choclo
 * China: No official national dish.
 * Special Administrative Regions of the People's Republic of China
 * Hong Kong: Char siu, dim sum
 * Macau: Minchee
 * Colombia: Ajiaco, Bandeja paisa
 * Costa Rica: Gallo pinto
 * Cuba: Platillo Moros y Cristianos, Ropa vieja, Puerco asado, Yuca con mojo
 * Czech Republic: Vepřo knedlo zelo (roast pork with dumplings and sauerkraut), Svíčková
 * Democratic Republic of the Congo: Poulet Moambé
 * Denmark: Frikadeller, Wienerbrød (Danish pastry), Smørrebrød
 * Dominica: Mountain chicken, Fish broth
 * Dominican Republic: La Bandera ("The Flag") rice, red beans, meat (beef, chicken, pork, or fish).
 * Ecuador: Encebollado, Fritada, Guatitas,
 * Egypt: Ful medames, kushari, molokhia, falafel
 * El Salvador: Pupusa
 * Eritrea: Zigini with injera
 * Estonia: Verivorst with Mulgikapsad (sauerkraut stew)
 * Ethiopia: Wat with injera
 * Finland: Mämmi, Sautéed reindeer
 * France: Crêpe, pot-au-feu
 * Gabon: Poulet Nyembwe
 * Georgia: Khachapuri, khinkali
 * Germany: Currywurst, Sauerbraten
 * Bavaria: Weisswurst and Brezn
 * Greece: Fasolada, Moussaka
 * Grenada: Oil Down
 * Guyana: Pepperpot
 * Honduras: Baleada, Carne Asada, Sopa de Caracol (Conch Soup)
 * Hungary: Gulyás
 * Iceland: Hákarl
 * India: No officially anointed national dish.  See here for a survey of important dishes from various states.
 * Indonesia: Gado-gado, Nasi Goreng, Sate, Soto
 * Iran: Chelo kabab, Ghormeh sabzi
 * Iraq: Samak masgouf
 * Ireland: Colcannon, Irish stew, Breakfast roll, Full breakfast, Battered sausage, Fish and chips
 * Israel: Hummus, falafel,   Israeli salad,  limonana
 * Italy: Pasta, Polenta, Pizza
 * Jamaica: Ackee and Saltfish
 * Japan: Japanese curry, Ramen, Sushi
 * Jordan: Mansaf
 * Kazakhstan: Beshbarmak
 * Kenya: Ugali, Sukuma wiki, Nyama choma
 * Kuwait: Machboos
 * Kyrgyzstan: Beshbarmak, laghman
 * Laos: Larb with sticky rice
 * Lebanon: Kibbeh, tabbouleh
 * Lithuania: Cepelinai
 * Luxembourg: Judd mat Gaardebounen, smoked neck of pork with broad beans
 * Macedonia: Tavče Gravče
 * Madagascar: Romazava
 * Malaysia: Nasi Lemak
 * Malta: Pastizzi, Rabbit Stew (Fenkata)
 * Mexico: Mole poblano, Tacos
 * Mongolia: Buuz
 * Montenegro: Kačamak, Raštan
 * Morocco: Couscous, Tagine, Pastilla
 * Nicaragua: Gallo pinto
 * Nepal: Dal bhat
 * Netherlands: Stamppot, hutspot
 * New Zealand: Pavlova, Bacon and egg pie, Hāngi, Meat pie, lamb
 * North Korea: Kimchi
 * Norway: Fårikål
 * Pakistan: Biryani, Nihari
 * Paraguay: Sopa paraguaya
 * Peru: Ceviche
 * Philippines: Adobo, Lechon, Sinigang
 * Poland: Bigos, Pierogi, Kotlet schabowy, Żurek
 * Portugal: Bacalhau, Cozido à Portuguesa
 * Puerto Rico: Arroz con gandules with Lechon
 * Republic of the Congo: Poulet Moambé
 * Romania: Mămăligă, Ciorbă de burtă, Sarmale, Mici
 * Russia: Shchi, Okroshka, Borscht, Coulibiac, Ukha
 * Constituent federal subjects of the Russian Federation
 * Republic of Tatarstan: Öçpoçmaq
 * Tula, Russia: Tula gingerbread
 * San Marino: Torta Tre Monti
 * Saudi Arabia: Kabsa
 * Senegal: Thieboudienne
 * Serbia: Ćevapčići, Proja, Kajmak
 * Slovakia: Bryndzové halušky
 * Singapore: Chilli crab, Hainanese Chicken Rice
 * South Africa: Bobotie
 * South Korea: Kimchi, Bulgogi
 * Spain: Paella, tortilla española
 * Sri Lanka: Rice and curry
 * Sudan: Ful medames
 * Sweden: Köttbullar, Kräftskiva, Surströmming
 * Switzerland: Cervelat, Fondue, Rösti
 * Syria: Kibbeh
 * Tajikistan: O'sh
 * Taiwan: Beef noodle soup, Stinky tofu
 * Tanzania: Ugali
 * Thailand: Pad Thai, Som Tam,  Tom Yum Goong
 * Trinidad and Tobago: Kallaloo
 * Turkey: Kebab, Sarma, Baklava, Yogurt, Pilav
 * Tunisia: Couscous
 * Turkmenistan: Palaw
 * Uganda: Matoke
 * Ukraine: Borscht
 * United Kingdom: Fish and chips,    chicken tikka masala
 * England: Beef, especially roast beef; pudding, particularly Christmas plum pudding
 * Northern Ireland: Ulster fry
 * Scotland: Haggis
 * Wales: Cawl
 * United States: Hot dog, apple pie, hamburger, roast turkey. Regional dishes include Jambalaya (Louisiana Creole), New England clam bake (New England), Barbecue (South), Fish boil (Great Lakes).  Many states also have at least one official state food.
 * United States Virgin Islands: Fish and Fungi
 * Uruguay: Asado, Chivito
 * Uzbekistan: O'sh
 * Venezuela: Pabellón criollo
 * Vietnam: Phở, Bún bò Huế
 * Yemen: Saltah

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.

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.