Review of the best according to the editorial board. On the selection criteria. This material is subjective, does not constitute advertising and does not serve as a purchase guide. Before buying, you need to consult with a specialist.
The ability to cook culinary masterpieces is one of the most ancient arts in the world, it has developed and improved over the centuries. Today there are thousands of different dishes, from the finest, which are prepared in fashionable restaurants, to street food. Nevertheless, according to the results of numerous surveys, it is quite possible to single out from all this huge assortment of dishes that are popular from year to year and deserve the title of the most delicious.
Although recipes are readily available in our information age, this does not mean that gastronomic tourism has lost its relevance. There are many factors that prevent food from traveling. These are unique details of recipes carefully kept secret and the inimitable peculiarities of local products, and even such seemingly insignificant little things as the composition of water or humidity in a particular area. So those who want to taste the best dishes from different countries of the world should go to their homeland to feel their true taste.
The most delicious dishes in the world
|The most delicious dishes in the world||1||Peking duck||5.0|
One of the main symbols of Chinese cuisine, syrup-topped duck with a crispy thin skin, roasted over low heat in a large oven. The Peking duck recipe dates back to the 14th century; it was developed by a court nutritionist specifically for the emperor of the Yuan Dynasty. This dish is best prepared in special restaurants located in the capital of China. For cooking, specially grown birds are used, in addition, the correct serving of the Peking duck is accompanied by the traditional ceremony of cutting into many small pieces. Duck is usually served with thin pancakes, onions and bean sauce.
This Thai dish of Malaysian origin is known for its unusual combination of sweet and salty flavors. Unlike other types of curries, such as green or red, Massaman is almost not spicy, but very spicy. Its main ingredients are finely chopped beef and potatoes stewed in coconut sauce. Roasted peanuts or cashews are often added. The dish is generously seasoned with spices: cardamom, cinnamon and others. Like all curries, Massaman curries are served with boiled rice.
Indonesian rendang is a meat dish that is stewed over very low heat in a spicy, tangy sauce made from coconut milk and a mixture of selected spices. Young beef is most often used for cooking, but sometimes it is prepared from other types of meat or fish. There is even a vegetarian vegetable redang. Due to long-term simmering, the dish acquires a delicate texture and rich spicy taste. Redang spices include ginger, turmeric, chili and a number of other Indonesian condiments. The dish is known to have a long history – it existed in West Sumatra as early as the middle of the 16th century.
Curry laksa is one of the best dishes in Peranakan cuisine, it is extremely popular both among tourists who have come to rest in Malaysia and among locals. This spicy creamy soup with vegetables, shrimp and rice noodles is cooked with fish broth and coconut milk. Fried tofu is often added to traditional curry laksa. The best place to try an exotic dish is where it is prepared according to carefully guarded classic recipes – in Kuala Lumpur, the capital of Malaysia.
Foie gras, made from goose liver, is considered one of the main French delicacies. The history of the treat dates back to ancient Egypt, where poultry were often forcibly fattened to produce fatty and soft liver. In France, this tradition originated in the second half of the 18th century. Now the dish is officially recognized as part of the country's gastronomic and cultural heritage. Foie gras is usually served cold, as an appetizer; a classic combination of liver with white wine sauternes is considered.
The famous Swiss dish, which is melted cheese, into which slices of bread, vegetables, or meat are dipped using special long forks. Real fondue is prepared in a large cauldron over an open fire, but the main secret of its exquisite taste lies in the types of Swiss cheeses that are put into the fondue. The dish also includes white wine or kirschwasser alcoholic drink.
Bouillabaisse is considered a real gem of Provencal cuisine, this French fish soup includes more than 10 types of fish, some other seafood and spices. The fishermen of Marseille became the pioneers of the dish, initially they simply cooked soup from fish that they did not have time to sell on the market. Many years later, bouillabaisse attracted the interest of chefs and turned into a gastronomic hallmark of the city. It is prepared in two stages: first, the broth is boiled, adding garlic, saffron, tomatoes and many other ingredients to it, and only then add the fish. It is better to taste bouillabaisse in traditional Marseille restaurants, where they follow classic recipes.
Tiramisu is native to the city of Siena, located in the Italian province of Tuscany. It is a light dessert with mascarpone cheese and savoyardi biscuits. Its structure is a bit like pudding, but the taste is, of course, very different. It is believed that a genuine, unique tiramisu is impossible without fresh products of exclusively Italian origin.
Oddly enough, there is no single correct recipe for making an Argentinean steak. Why, then, is this dish so famous and popular? It's all about beef and pastures – Argentina has the largest number of thoroughbred cows in the world and an abundance of ecologically clean natural areas. Argentine steak is usually served with local red wine.
Pad Thai is one of the national dishes of Thailand, it is very popular with both locals and numerous tourists coming to rest. It is made from rice noodles, which are fried with shrimp (or meat) and a lot of additional ingredients: beans, tofu, nuts, garlic, and so on. The dish is usually garnished with lime wedges. Pad Thai is sold everywhere in Thailand, from street food vendor carts to upmarket restaurants.
Small pintxos sandwiches are a traditional light snack native to the Spanish city of San Sebastian. They are usually served with red wine or beer. A wide variety of products can serve as a filling for pintxos: shrimp, mushrooms, tuna, ham, balsamic vinegar and much more, it all depends on the imagination of the cook. They owe their name to a small wooden skewer (pincho is Spanish for spit or skewer) holding the filling on the bread.
The South Korean dish first appeared in Jeonju City and has become popular in other parts of the country over time. It is currently believed to be best prepared in Seoul. Bibimbap means “mixed rice” in Korean, and it does contain rice and a mixture of various local vegetables laid out in a circle. The centerpiece of the dish is a raw or slightly fried egg.
The famous Viennese schnitzel is found almost in all corners of the world, but according to gourmets, only schnitzel prepared in Austrian restaurants has a unique and inimitable taste. The history of this dish goes back four centuries, during which the best chefs have perfected the art of its preparation to perfection. Classic Viennese schnitzel is made from thin beef tenderloin, fried in a lot of melted fat or butter. The dish is garnished with lemon and parsley and served with a side dish.
Feijoada is a traditional Portuguese dish today, but it originated in Brazil. According to the popular version, the recipe for the dish was created in the 15th century by African slaves. Feijoada contains a mixture of black beans and several meats, as well as smoked sausage, seasoned with a lot of spices. Depending on the region of Portugal, the generally accepted recipe for the dish may change somewhat, for example, even seafood is added there in the Algarve. Feijoada is usually served with white rice and oranges, the latter helping to facilitate digestion, as the dish is spicy and high in calories.
In the modern world, there are very few places where you have not heard about pizza. However, the classic pizza, invented in Naples around the 18th century, is completely unique. It uses fresh locally sourced mozzarella, hand-kneaded dough made from the finest Italian flour, olive oil, basil and specially grown tomatoes. Italians regard the art of making traditional Neapolitan pizza as a real art. It is cooked in a wood-burning oven at a temperature of about 900 degrees.
Attention! This rating is subjective and does not constitute an advertisement and does not serve as a purchase guide. Before buying, you need to consult with a specialist.