38. French toast, Hong Kong 香港法式吐司

Two pieces of toast are slathered with peanut butter or kaya jam, soaked in egg batter, fried in butter and served with still more butter and lots of syrup. A Hong Kong best food, best enjoyed before cholesterol checks.

兩片吐司抹上厚厚的花生醬或卡亞果醬，在雞蛋面糊中浸泡，然后在黃油中煎炸，最后和更多的黃油和大量的糖漿一起享用。最好在去做膽固醇指標(biāo)檢查之前享用這道香港最佳美食。

37. Chicken parm, Australia 澳大利亞帕爾瑪干酪雞排

Melted Parmesan and mozzarella cheese, and a peppery, garlicky tomato sauce drizzled over the top of a chicken fillet -- Aussie pub-goers claim this ostensibly Italian dish as their own. Since they make it so well, there's no point in arguing.

雞柳上淋上熔化的帕爾瑪和馬蘇里拉奶酪，以及辣味蒜香番茄醬—澳大利亞的酒吧客們聲稱這道顯然是意大利風(fēng)格的菜品是他們自己的發(fā)明。既然他們把它做得如此美味，也就沒有什么好爭(zhēng)論的了。

36. Hummus, Middle East 中東鷹嘴豆泥

This humble Middle Eastern spread, made with chickpeas, garlic, lemon juice and tahini has become a fridge staple all around the world. This tangy treat tastes good as a dip, with breads, with meats, with vegetables, beans or -- hear us out -- on a Marmite rice cake.

這種用鷹嘴豆、大蒜、檸檬汁和芝麻醬制成的平價(jià)中東調(diào)味品已經(jīng)成為世界各地人民的冰箱常備物。這種氣味撲鼻的調(diào)味品可以用來做蘸醬，可以抹在面包、肉、蔬菜、豆子上，也可以涂抹在馬麥醬年糕上。

35. Chili crab, Singapore 新加坡辣椒蟹

You can't visit Singapore without trying its spicy, sloppy, meaty specialty. While there are dozens of ways to prepare crab (with black pepper, salted egg yolk, cheese-baked, et cetera) chili crab remains the local bestseller. Spicy chili-tomato gravy tends to splatter, which is why you need to mop everything up with mini mantou buns.

游覽新加坡，就不能不品嘗一下這道辛辣而肥美多汁的特產(chǎn)。雖然烹制螃蟹的方法有幾十種（黑胡椒螃蟹、咸蛋黃螃蟹、奶酪烤螃蟹等等），但辣椒螃蟹仍是當(dāng)?shù)刈顣充N的美食。香辣的辣椒番茄汁水容易飛濺，這就是為什么所有東西都需要用小饅頭蘸著吃了。