Author: Cicci

Asia's 10 greatest street food cities [Copy link] 中文

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Post time 2012-3-26 15:12:42 |Display all floors
This post was edited by Cicci at 2012-3-26 15:14

Xi'an



Although perhaps most famous for the Terracotta Warriors, Xi'an is also known for its cuisine, a distinctive mix of traditional Shaanxi fare and Chinese Muslim influence. The city’s Muslim Quarter is packed with tiny restaurants that spill out onto the street, along with more traditional street food vendors. Lamb is particularly popular with the local Muslim Hui population, and the air in the Muslim Quarter is filled with the smell of mutton roasting over smoky charcoal.
Night markets in Xi'an are also a good place to try the local street food. There you'll find both Muslim-influenced snacks and specialties of Shaanxi Province, of which Xi’an is the capital.


A noodle that cools down the summer heat.


1. Majiang liang piA variant of cold sesame noodles that is a Shaanxi specialty, liang pi are thick white wheat noodles that are served with tangy vinegar, salt, chili oil and nutty black sesame paste (maijiang). The ingredients create a sensational flavor combination that is only improved by adding crunchy sliced cucumbers or bean sprouts. Although you can get majiang liang pi in restaurants, on the street it's usually served in a plastic bag for easier transport.
Try it at: Muslim Quarter, Bei Yuan Men Jie, off Xi Da Jie, Xian, China


Does anything that comes on little sticks taste bad?


2. Yang rou chuanYang rou chuan, or lamb kebabs, is a dish of Chinese Islamic origin that is ubiquitous in Xi'an's Muslim Quarter. On the street known as Muslim Snack Street, men grill lamb that's been marinated in cumin and red pepper over hot coals. The result, spicy, tangy and tender, is especially tasty during the cold winter months.
Try it at: Muslim Night Market, Bei Guangji Jie, Xi'an


Perfect combo of persimmon and flour.


3. Shi zi bingIn autumn the streets of Xi'an are overflowing with red-orange persimmons and shi zi bing. The dough for these small, chewy cakes is made from flour and persimmons, which give them their beautiful orange color. A variety of fillings are available, including ground walnuts, rose petals, or black sesame, which are mixed with sugar. The cakes are grilled until the outside is crisp and the filling becomes a sticky, sweet syrup.
Try it at: Damaishi Jie Night Market, Xi'an


Like sunshine on a grill.


4. Kao anchun danAnother specialty of the Muslim Quarter is quail eggs cooked on a specially designed griddle that has rows of small, round wells for the eggs and a groove to slide a skewer in. As they are cooking, the quail eggs are brushed with sesame paste. The result is a stick of five delicious, bite-sized eggs perfect for eating on the run.
Try it at: Muslim Night Market, Bei Guangji Jie, Xi'an

5. Xun rou da bingLest you worry that you'll not be able to get any pork in Xi'an, xun rou da bing come to the rescue. Smoked pork is wrapped in a crispy pancake with thinly sliced fresh onions and a mild, sweet sauce. These greasy smoked pork rolls are the perfect companion for a night of boozing, and you'll often find them being sold near bars in the evening.
Try it at: Defu Alley, west of De Fu Xiang, Xi'an


Eight treasures, one bite.


6. Babao meigui jing gaoTranslated as “eight treasure rose mirror cake,” this is a Muslim treat that's made by putting unsweetened sticky rice into individual wooden molds. The cake is sprinkled with sugar and a sweet sauce made from rose petals, and then one side is dipped in crushed nuts, the other in black sesame. Other flavors are also available, such as watermelon, red bean and melon. The steamed rice is then removed from the mold with a skewer and served up as a sort of nut-covered rice lollipop.
Try it at: Muslim Quarter, Bei Yuan Men Jie, off Xi Da Jie, Xian, China


Hamburger in a Chinese disguise.


7. Rou jia moOften called Shaanxi Province's answer to the hamburger, rou jia mo is a popular street food that's now found all over China. A meat filling, usually mutton or beef -- although in non-Muslim areas pork is popular -- is stewed with more than a dozen spices until it melts in the mouth. Then the shredded meat is served in a flatbread bun with sweet pepper and cilantro. The delicious combination is claimed to be one of the world's oldest sandwiches.
Try it at: Muslim Quarter, Bei Yuan Men Jie, off Xi Da Jie, Xian, China


Cousin to Shanghai’s xiao long bao.


8. Guan tang baoziA Xi'an specialty, these appetizing dumplings are similar to Shanghai's xiao long bao (soup dumplings). They're filled with mutton, beef or prawns and savory gravy that squirts out when you bite into the baozi. They're served with a vinegar dipping sauce plus red chili and spicy Sichuan pepper.
Try it at: Jia San Soup Parcel Shop, 111 Bei Yuan Men Jie, Xi’an


China's favorite breakfast.


9. Jian bing guo ziMost commonly eaten as a breakfast food, this tempting crepe-like dish is made of a thin mung-bean-flour batter and cooked on a hot round grill. It's filled with egg, scallions and a crunchy deep-fried stick of dough and then folded over itself many times and topped with a fried egg. The dish originally hails from Tianjin, but you'll find variations all over Xi'an in the mornings.
Try it at: South gate of Xingqinggong Park, Xianning West Road, Xi'an


Grand achievement of a kung fu noodle master.
10. Dao xiao minThese hand-cut wheat noodles, yet another specialty of Shaanxi Province, are sliced off a large block of dough with a knife into a steaming pot of boiling water, earning them the nickname knife-cut noodles. When they're cooked, dao xiao min are either added to a rich broth and a spicy sauce or served with an eggplant and pork dipping sauce.
Try it: Near the Drum Tower, Bei Yuan Men Jie, Xi’an


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Post time 2012-3-26 15:17:44 |Display all floors
This post was edited by Cicci at 2012-3-26 15:19

Manila



Manila is a city filled with street-food options. Most vendors are mobile and can be found walking up and down Manila's busy streets, crying out their specialties. It all makes for a delicious, if fattening, affair. Whenever possible, foods are deep-fried, which makes them that much more mouth-watering and, as a bonus, kills germs.
Cold drinks and sweet desserts are also popular snacks in Manila's tropical heat. Wherever you are heading in Manila, it's worth stopping for a few minutes and sampling the cuisine of the streets.

Chicharron improved with chili = tsitsaron.


1. TsitsaronTsitsaron is a popular snack that originated with the Spanish, who call it chicharrón. These deep-fried, salted pork rinds are eaten with vinegar and sliced chilies or pickled green papaya, called atsara. You'll find tsitsaron being sold all over the streets of Manila, as well as served in restaurants and homes as a pulutan, or finger food.
Try it at: Quintin Paredes Street, Manila


Manila champions eat custard for breakfast.


2. TahoA signature sweet of the Philippines, taho is sold every morning by magtataho, or taho vendors, carrying buckets on a pole across their shoulders. It’s a custard-like combination of fresh silken tofu, arnibel made from caramelized brown sugar and vanilla, and sago pearls. Served warm and sweet, it’s a tasty Manila breakfast treat.
Try it at: Jorge Bocobo Street, Manila


A little bit of gross yields a lot of satisfaction.


3. BalutNo mention of Manila street food would be complete without balut. Early evenings you'll hear vendors lustily shouting "Baaaaluuuut" on the streets of Manila, hawking fertilized duck eggs. The embryos are allowed to develop for about three weeks before they're cooked and sold, meaning that when you crack into the egg you'll find an almost fully-formed baby duck -- complete with tiny feathers -- ready to be eaten whole with chili garlic and vinegar. It’s a crunchy mash of both egg and chicken flavors.
Try it at: Pateros, Metro Manila


Bite-sized shots of protein.


4. Kwek kwekA beloved Filipino street food easily recognized by their bright orange color, kwek kwek are hard-boiled, battered, deep-fried quail eggs served with a spicy vinegar dipping sauce. They get their distinctive color from atsuete, a mild, peppery spice that was originally brought to the Philippines by the Spanish.
Try it at: Recto Avenue, Manila


It's all in the banana ketchup.


5. SilogThe most common Filipino breakfast, silog is a word combining sinangag (fried rice) and itlog (egg) and is used to refer to any of the myriad of flavorsome, filling breakfasts that feature these ingredients. Tocilog, or tocino silog, is sweet cured pork served with rice and a fried egg. Silog is usually served with chili sauce or banana ketchup on the side.
Try it at: Banchetto Shopwise, Parking lot of Shopwise Libis, Rodriguez Jr. Avenue Quezon City, Metro Manila


All the intestine that you never knew you wanted to eat.


6. IsawIn the afternoons, Manila is filled with vendors selling barbecued intestines, pork or chicken, on wooden skewers. These chewy treats are cleaned multiple times, and occasionally even boiled for the sake of hygiene, before being grilled over hot coals. Isaw is best eaten right off the grill with a vinegar and chili dipping sauce.
Try it at: Mang Larry's Isawan, in front of the Kalayaan Residence Hall, University of the Philippines, Diliman, Quezon City, Metro Manila


Kikiam. When in doubt, deep-fry it.


7. KikiamA Filipino dish with Chinese roots, kikiam are a bit like a dumpling or eggroll. Ground pork and vegetables are seasoned with five-spice powder and wrapped in bean curd before being deep-fried. They're served with a sweet and spicy soy-vinegar sauce and are fried to order.
Try it at: Outside of Saint Jude Catholic School, 328 Ycaza Street, Manila


Manila's coldest sugar-high inducer.


8. Sago't gulamanThe best way to deal with the heat in Manila is with a big icy glass of sago't gulaman. The drink combines sago, similar to giant tapioca pearls, with caramelized sugar water (sometimes flavored with pandan leaves) and gelatinous red gulaman, or agar jelly. Although it's a beverage, the sago and gulaman offer the imbiber a mouthful of chewy goodness.
Try it at: Quirino Avenue, Manila


Barbecued banana. Almost healthy.


9. Banana cueThis simple yet popular street snack of a deep-fried banana coated in caramelized brown sugar can be found all over Manila. The name comes from combining the words banana and barbecue. Although it's not actually grilled, it's served and eaten on a skewer -- and in the Philippines, almost anything that's served on a skewer is called barbecue.
Try it at: Padre Faura Street, Manila


Formerly fish, now chewy, spicy morsels.


10. Fish ballsThese small, white balls of minced fish are sold by roving vendors pushing fry carts. When an order is placed, the fish balls are deep-fried and served on skewers with a variety of dipping sauces: a spicy vinegar-based sauce, a sweet banana ketchup and a sweet-and-sour option with hot chilies.
Try it at: Outside of Saint Jude Catholic School, 328 Ycaza Street, Manila

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Post time 2012-3-26 15:20:00 |Display all floors
This post was edited by Cicci at 2012-3-26 15:21

Phnom Penh



Cambodians like to snack throughout the day, so it’s no surprise their capitol is teeming with street-food choices. Depending on what time it is, you’ll find scores of different types of street cuisine being sold by roving vendors or at stationary street stalls that cook on small charcoal grills.
The local markets are also a good source of Khmer snacks, particularly Central, Kandal and Orussei, as well as the streets around the city’s many schools and universities. Breakfast time and early evenings are particularly busy, as hungry students flood the streets, looking for fried noodles, Cambodian sandwiches and sweet treats.

A classic with a Cambodian twist.


1. Num pangBaguettes are a lasting legacy of the French colonization of Cambodia -- as in Vietnam, they are used for street-side sandwiches that are filled with a mixture of Eastern and Western ingredients. In Phnom Penh the sandwiches are filled with pate, butter or homemade mayonnaise, spicy red chili paste, crunchy pickled green papaya and carrot and a type of pork bologna and served with soy sauce and fish sauce on the side.
Try it at: Outside Kandal Market, Street 5, Phnom Penh


Breakfast that travels to you.


2. Nom banh chokThis popular breakfast food is often called the Cambodian national dish. It's usually sold by women carrying the ingredients in baskets hanging from a pole balanced on their shoulders. The noodles are made from fermented rice and topped with aromatic green fish curry gravy, flavored with lemongrass, kaffir lime leaves and turmeric root. Fresh herbs, bean sprouts, banana flower and cucumber are added for a pleasant, refreshing crunch.
Try it at: Russian Market, Street 440, Phnom Penh


Eat at your own risk.


3. Num plae aiThese yummy small, round rice dumplings are filled with liquid caramelized palm sugar and topped with fresh coconut shavings. They're sometimes called nom somlap pdey, or “dessert that kills your husband,” because the smooth, chewy texture makes num plae ai easy to choke on if you eat them too fast!
Try it at: Top of street 258 and Sisowath Quay, Phnom Penh


Get in early.


4. Bai sach chroukBai sach chrouk, or grilled pork with rice, is a simple and delicious breakfast food sold by numerous Phnom Penh street vendors, who usually sell out by 8:30 every morning. Thinly sliced pork that's been marinated in coconut milk or garlic is grilled slowly over warm coals. It's served over steamed rice, sometimes with a fried egg, a side of freshly pickled daikon radish and cucumber, and a dab of spicy chili paste.
Try it at: Kandal Market, Street 5, Phnom Penh


Ask for the food and drink combo.


5. Coconut waterVendors walk around Phnom Penh with carts piled high with young, green coconuts. They slice the tops off to order so customers can drink the coconut water with a straw. Cambodians believe that coconut water is extremely healthy, and many locals try to drink a coconut every day. Once you’re finished, you can ask the vendor to slice the coconut open so you can access the flesh inside.
Try it at: Sihanouk Boulevard and Street 51, Phnom Penh


Made to order.


6. Fresh fruitOne of the simplest but most delicious street foods that Phnom Penh has to offer is fresh ripe fruit. Ambulatory vendors sell juicy pineapple, papaya, dragonfruit, watermelon, guava and green mango out of glass cases. When you order, they'll offer to cut the fruit into bite-sized pieces, which are eaten with a wooden skewer, and sprinkle it with entirely unnecessary MSG, sugar and chili.
Try it at: Top of street 258 and Sisowath Quay, Phnom Penh


Keeps the kids happy.


7. Mi charFried noodles are popular with students looking for an afternoon snack once school lets out. Most noodle sellers carry a few options in their cart -- instant noodles from ramen packages, soft yellow egg noodles, or short, thick rice noodles. They're stir-fried in fish sauce and soy sauce with beef and greens, and usually a fried egg is added to the equation. Most Cambodians choose to eat mi char with mild, sweet chili sauce.
Try it at: Central Market, Street 53, Phnom Penh


Origin unknown.


8. Kuy teavYou'll find similar noodle soups in Vietnam and Thailand, but kuy teav is believed to have originated with Chinese immigrants in Cambodia. Whatever its origins, the soup is a hearty breakfast made with pork or beef broth and thin rice noodles, and topped with fried shallots, green onions and crunchy bean sprouts. Sometimes the soup will also contains prawns, beef balls or pork liver and is served with red chili sauce with vinegar and sugar.
Try it at: Across from Pencil, Sisowath Quay, Phnom Penh


Eat with beer.


9. Ngeav chamhoyCockles steamed with chilies, fragrant lemongrass, kaffir lime leaves and galangal are an enticing late-night snack sold street-side and by roving vendors pushing carts with portable steamers. Ngeav is the Khmer word for a type of native clam known as the blood cockle due to its red color, caused by hemoglobin similar to that in human blood. Ngeav chamhoy taste best accompanied by a spicy chili sauce and washed down with a cold beer.
Try it at: Street 13, Phnom Penh


Things are bound to get messy.


10. Num sang khya l'peouThis treat is as tasty as it is impressive. A pumpkin’s seeds are removed and then it’s filled with egg yolks, palm sugar and coconut milk. The top is put back on and the whole thing is steamed for half an hour. When it's done, it's sliced to best show off the contrasting orange pumpkin flesh filled with smooth, creamy custard.
Try it at: Orussei Market, Street 182, Phnom Penh


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Post time 2012-3-26 18:52:23 |Display all floors
Thanks for the delicious food introductions. I would like to correct on item 2 Malaysian Hokkien Mee.
It is called Prawn Mee and not as mentioned. The Chinese name is Hei Mee. The soup is derived from the boiling of prawn heads.
Hokkien Mee is noodles fried with black sauce and lard. The dish will come out oily black slightly wet.

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Post time 2012-3-28 17:52:08 |Display all floors
They look so yummy...I've always wanted to travel many cities and eat these delicious food,it makes me feel happy...Thank you for sharing these photos and Routes...Hoping you can have a nice trip~

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Post time 2012-3-29 10:55:05 |Display all floors
After seeing these fascinating pictures, suddenly I gain a sense of happiness of living in this snack-rich area~life is so nice!

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Post time 2012-3-29 11:13:13 |Display all floors
my mouth is watering ~~~i can not wait~~

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