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亞洲 /餐飲

從辣椒螃蟹到巴東牛肉：亞洲50道最佳料理

這份亞洲美食指南帶你嚐遍各式滋味

Jasmin Woolf 撰文 / 2026年06月22日 / 14 分鐘閱讀

合作夥伴

Overhead view of an Indian meal spread featuring naan and papad on the side, a central dish of creamy orange curry, and surrounding plates of kebabs, fritters and grilled items, accompanied by small bowls of chutneys, sauces and pickled vegetables.

Credit: Copper Chimney Kalaghoda

發掘最佳票價飛往

亞洲

立即預訂

亞洲大陸地大物博，地貌千變萬化，更是數十億人口的家園；要以50道料理概括亞洲菜源遠流長、博大精深而又五花八門的面貌，可謂難如登天。

不過有志者事竟成，全新連載專題正式掀幕，上至喜馬拉雅雪峰，下至陽光明媚的峇里島海灘，我們追溯亞洲飲食傳統，細味多元風味的精髓，薈萃成必嚐亞洲料理圖鑑，並分享每道佳餚的名店。第二篇將探索香港、中國台灣及中國內地多姿多彩的美饌。

隨我們踏上旅程，追尋韓國烤肉的炭火煙燻，循著胡志明市窄巷間金屬蒸籠發出的清脆碰撞，黎明時分於雅加達餐車旁排隊——只為尋覓每位旅人都不該錯過的亞洲美食。

東南亞

Rice topped with crispy suckling pig skin and shredded meat, served on a banana leaf with leafy greens, set on a woven tray on a wooden table at Warung Babi Guling Pande Egi.

Credit: Cn0ra/Getty Images

1. 峇里島烤乳豬

烤乳豬有興旺和感恩的寓意，古時曾是寺廟、婚禮及葬禮儀式上的祭品。時至今日，峇里島深受喜愛的烤乳豬已演變成路邊攤常見的主流美食。

Warung Babi Guling Pande Egi ： F8FF+576, Jalan Bukit Buluh, Gianyar, Bali

A hand holds a bundle of skewered meat, grilling it over charcoal embers on a long, narrow metal grill at Warung Sate Madura Pak Awi. Smoke rises from the burning coals, and a small black fan sits on the right side.

Credit: Yana Supriyatna/Getty Images

2. 峇里島沙嗲

沙嗲的焦香是東南亞夜市的靈魂。這種令人欲罷不能的簡單烤肉串，可說是印尼對烤肉界的一大貢獻，通常配搭香辣花生醬享用。

Warung Sate Madura Pak Awi： Jalan Raya Semer No.15, Kuta, Bali

Overhead view of several bowls of khao soi on a wooden table at Khao-So-i Soi Convent Silom, each served on individual trays with egg noodles in orange broth, topped with crispy noodles and garnished with lime wedges, pickled vegetables and condiments on the side.

Credit: Moon Moon Hossain 500px/Getty Images

3. 曼谷泰北咖喱麵

這種泰北椰奶咖喱麵雖起源自清邁，但早已贏得國民芳心。柔軟蛋麵浸泡在香滑的椰奶咖喱湯中，通常鋪上酥炸麵條增添口感，佐以雞肉或牛肉、新鮮青檸、醃酸菜和紅蔥頭。

Khao-So-i Soi Convent Silom：14/2-3 Convent Road, Bangkok

Plate of pad krapow from Original Pad Kra Pao 1993, featuring minced meat stir-fried with basil and chilli served over white rice, topped with a crispy fried egg.

Credit: Stopboxstudio/Getty Images

4. 曼谷香葉肉碎飯

這道看似簡單的菜式風靡全國，其來有自。炒豬肉碎鋪在鬆軟白飯上，佐以半熟荷包蛋，散發胡椒香的打拋葉更是神來之筆，成為整道菜的靈魂所在。這道看似簡單的菜式風靡全國，其來有自。炒豬肉碎鋪在鬆軟白飯上，佐以半熟荷包蛋，散發胡椒香的打拋葉更是神來之筆，成為整道菜的靈魂所在。

Original Pad Kra Pao 1993：231 Soi Charoen Rat 4, Bangkok

Plate of pad Thai from Pad Thai Mae Am, featuring stir-fried rice noodles topped with prawns and a folded omelette, served with bean sprouts, chopped peanuts and chives, with a fork lifting a portion of noodles.

Credit: Pad Thai Mae Am

Woman holding a plate of pad Thai at Pad Thai Mae Am, with a sign displaying Thai text and prices above and cooking equipment and ingredients arranged around the counter.

Credit: Pad Thai Mae Am

5. 曼谷泰式炒金邊粉

這種泰國國民美食利用猛火翻炒，將滑溜金邊粉與蝦仁、豆干、雞蛋及自家秘製醬料完美融合。出色的泰式炒金邊粉在於甜、鹹、酸恰到好處，切忌側重其中一味。

Pad Thai Mae Am ： Rama 4 Road Khlong Toei, Bangkok

Bowl of tom yum goong from Rongros, featuring large prawns in a vibrant orange broth with herbs, chillies and vegetables, served in a black pot on a wooden table.

Credit: piyato/Getty Images

6. 曼谷冬蔭功

以飽滿彈牙的大蝦為主角的經典湯品，與加入香茅、泰國青檸葉和南薑的香濃湯頭一同熬煮而成。每一口都能品嚐到相得益彰的青檸酸爽與辣椒辛香，譜出甜、酸、辣三種味道的和諧協奏。

Rongros： 392/16 Maha Rat Road, Bangkok

Plate of lumpia from Cebu Lumpia House featuring golden fried spring rolls cut open to show a savoury filling, served with a dipping sauce and slices of cucumber on a white plate.

Credit: MDV Edwards/Getty Images

7. 宿霧菲律賓炸春卷

雖然亞洲不同菜系都有各式各樣的炸春卷，但宿霧風味的菲律賓炸春卷特別加入嫩滑椰肉，為傳統的豬肉及蝦仁餡料增添一絲清甜和堅果香。

Cebu Lumpia House： 262 Manalili Street, Cebu City

Hand holding a banh mi from Banh Mi Tam Ha Noi, featuring a crusty baguette filled with meat, herbs and pickled vegetables, set against a blurred city street with motorbikes and buildings in the background.

Credit: Chalabala/Getty Images

8. 河內越式法包

越式法包將越南街頭小吃夾在樸實的法式長棍麵包中，透過這種平民美食亦能了解文化共融。層層烤肉與細滑肝醬在酥脆的麵包中完美交融，新鮮青瓜、醃蘿蔔和芫荽畫龍點睛，帶來清新爽脆口感。

Banh Mi Tam Ha Noi：8 P. Hang Da, Hanoi

Bun cha from Bun Cha Ta, featuring grilled pork patties in a light dipping broth, served with a plate of rice noodles, fresh herbs and pickled vegetables on the side.

Credit: VU PHAM VAN/Getty Images

9. 河內烤肉米線

你或許曾在電視節目《波登闖異地》見過這款烤肉米線，其中一集Anthony Bourdain與奧巴馬一邊暢飲啤酒，一邊品嚐河內午餐主食。焦香烤豬肉餅和薄切豬腩肉伴以米粉、香草和鹹甜醬汁，難怪遠近馳名。

Bun Cha Ta ： 21 Nguyen Huu Huan Street, Hanoi

Large pot of bun bo hue from Bun Bo Hue Duyen Mai Quan 4, featuring a dark, simmering broth filled with slices of meat, herbs and chillies, with a ladle resting on the side.

Credit: VU PHAM VAN/Getty Images

10. 胡志明市順化牛肉湯檬

在胡志明市逛了一整天，沒什麼比一碗熱騰騰的順化牛肉湯檬更令人滿足。湯檬浸泡在以牛骨、香茅及辣椒油熬製的深棕色湯底中，鋪上嫩滑的牛肉片和肉丸，炮製出香氣四溢的湯麵。

Bun Bo Hue Duyen Mai Quan 4： 132 Ben Van Don, Ho Chi Minh City

Fresh goi cuon from Goi Cuon Tom Nhay, featuring translucent rice paper rolls filled with prawns, vermicelli noodles and green herbs, arranged on a banana leaf.

Credit: falcon0125/Getty Images

11. 胡志明市越式春卷

初嚐越南菜的你，不妨從越式春卷入手。它與越式炸春卷截然不同，熟蝦或豬肉、新鮮香草、檬粉及爽脆生菜配搭成滋味餡料，色彩繽紛、味道清新，而且健康有益。蘸上醬汁再大咬一口，就會明白何以它成為國民最愛主食。

Goi Cuon Tom Nhay：424 Lac Long Quan, Ho Chi Minh City

Three bowls of pho from Pho Phuong 25 filled with steaming broth, sliced meat, herbs and noodles, being carried on a tray.

Credit: Sam/Getty images

12.胡志明市越南牛肉河粉

要炮製美味的越南河粉，要先細火慢熬湯底，才能炮製出迷倒萬千饕客的焦香和豐富層次，配以軟滑河粉及鮮嫩肉片，更可按喜好加入多種新鮮香草及配料，調校出心目中的完美湯河。

Pho Phuong 25： 25 Hoang Sa, Da Kao, Ho Chi Minh City

Plate of beef rendang from Rumah Makan Pagi Sore, featuring tender beef in a rich dark sauce served with prawn crackers, cucumber slices and chilli, with a bowl of rice on the left and utensils placed on a plaid napkin on the right.

Credit: Achmad Budiwantoro/Getty Images

13. 雅加達巴東牛肉

巴東牛肉是印尼家常美食，不時躋身全球最美味菜式之列，以糅合惹味香料、香濃椰奶和微辣辛香的複雜醬料加入牛肉慢燉而成，香噴噴的滋味教人回味無窮。

Rumah Makan Pagi Sore ：設有多間分店

Plate of nasi goreng from Nasi Goreng Kambing Kebon Sirih, featuring fried rice topped with a sunny-side-up egg, served with prawn crackers and a small bowl of sauce on the side.

Credit: Rizky Panuntun/Getty Images

14. 雅加達印尼炒飯

這道菜式的誕生最初只出於消耗隔夜飯的實際考量，如今卻成為大受歡迎的印尼國民美食，早午晚三餐都有它的存在。跟不少美食一樣，鑊氣是關鍵所在，將米飯與甜豉油、紅蔥頭、蒜頭、羅望子及辣椒拌炒時，方能散發獨特焦香，配料大多為雞肉、蝦仁和煎蛋。

Nasi Goreng Kambing Kebon Sirih： Jalan Kebon Sirih No.3, Jakarta

Bowl of mie goreng from Ropang Plus Plus, featuring stir‑fried noodles topped with chopped scallions, vegetables and crispy prawn crackers, with a fork and spoon resting at the side.

Credit: MieIPhoto2008/Getty Images

15. 雅加達印尼炒麵

印尼炒麵是窩心的平民街頭美食，在東南亞隨處可見。麵條倒進燒紅的熱鑊中，加入以甜、鹹、辣兼備的甜醬油調製的醬料，與蝦仁、雞肉及椰菜一同翻炒，最後撒上炸紅蔥頭便大功告成。鑊氣是美味的關鍵。

Ropang Plus Plus ： Jalan Pluit Sakti No.21 A8, RT.8/RW.7, Jakarta

Bowls of bak kut teh from Ah Hei Bak Kut Teh, featuring pork ribs in a dark herbal broth, served with a white ceramic spoon alongside multiple side dishes on a table.

Credit: weechia@ms11.url.com.tw/Getty Images

16.吉隆坡肉骨茶

肉骨茶是充滿胡椒香的排骨湯，是不少東南亞人的早餐和窩心美食首選。馬來西亞的肉骨茶屬於福建派，以肉排、內臟、蒜頭和八角燉煮多個小時而成，味道相對清淡，胡椒味更突出，與藥材味較重的新加坡肉骨茶有所不同。

阿喜肉骨茶： 33A, Medan Imbi, Imbi, Kuala Lumpur

Bowl of chicken curry from White & Black Kampong Heritage, featuring pieces of chicken in a rich orange curry sauce with spices and chillies, served in a glass bowl on a wooden table.

Credit: MOHD SYAZWAN/Getty Images

17. 吉隆坡咖喱雞

不同地方都有咖喱雞這道菜式，馬來西亞版本的味道層次尤其豐富。由乾辣椒、香茅和南薑製成的娘惹香辣醬加入大量椰奶，令醬汁香滑濃郁，與鬆脆麵包或白飯堪稱絕配。

White & Black Kampong Heritage： 15 Jalan Kamunting, Kuala Lumpur

Plate of nasi lemak from Nasi Lemak Tanglin, featuring a mound of coconut rice on a banana leaf surrounded by fried chicken, sambal, boiled egg halves, peanuts, cucumber, crackers and small side dishes arranged on a woven tray.

Credit: Yasser Chalid/Getty Images

18. 吉隆坡椰漿飯

經典平民美食椰漿飯濃郁惹味，通常佐以叁峇辣醬、酥炸鯷魚、脆花生、水煮蛋或煎蛋，亦可加上香煎或香烤雞肉，是滿載馬來西亞多元歷史文化及飲食傳統的代表菜。

Nasi Lemak Tanglin： 6 Jalan Cenderasari, Kuala Lumpur

Plate of adobo from Aling Sosing's, featuring braised pork pieces in a dark glossy sauce served beside a mound of rice topped with sauce.

Credit: Chris Dela Cruz/Getty Images

19. 馬尼拉Adobo酸汁

菲律賓長年處於熱帶氣候，在現代冷藏技術尚未普及之前，當地人必須設法以安全（而不失美味）的方式保存肉類，於是他們將肉浸泡在醋、鹽、和香料之中，一道廣受喜愛的佳餚由此誕生，鹹、甜、酸交融的滋味相當引人入勝。

Aling Sosing's： Zobel Roxas Street, Manila

Kinilaw from Aling Sosing's, featuring cubes of raw fish marinated and served in a glass set over crushed ice, garnished with herbs and accompanied by a calamansi on a plate.

Credit: Richard Ernest Yap/Getty Images

20. 馬尼拉醃魚生

「Kinilaw」是菲律賓版的酸汁醃魚生「Ceviche」，簡單來說是將新鮮魚生（通常為西班牙鯖魚）浸泡在以本地醋和金桔汁調製的惹味醃料中「烹調」而成，拌以薑、辣椒和紅洋蔥，有時還會加入椰奶，一道充滿清新柑橘香氣的微辣開胃菜便大功告成，為味蕾帶來美味衝擊。

Aling Sosing's ： Zobel Roxas Street, Manila

Sisig from Manam Comfort Filipino, featuring finely chopped pork served in a cast iron pan with chillies and calamansi, with a spoon resting in the dish.

Credit: Manam Comfort Filipino

Interior of Manam Comfort Filipino, featuring a wooden table with chairs set against a textured wall decorated with colourful mixed-media artwork and modern pendant lights above.

Credit: Manam Comfort Filipino

21. 馬尼拉鐵板燒肉

「sisig」原本指酸爽沙律，多年後演變成鐵板燒肉，做法通常是將豬頭肉和豬肝切碎，再以金桔、辣椒和洋蔥調味。惹味、香辣而爽脆的滋味令人食指大動，最適合作為下酒菜「pulutan」享用。

Manam Comfort Filipino：馬尼拉設有多間分店

Plate of char kway teow from Siam Road Charcoal Char Kuey Teow, featuring stir-fried flat noodles with prawns, egg and sprouts on a banana leaf, with a blurred diner holding chopsticks in the background.

Credit: Thai Liang Lim/Getty Images

22. 檳城炒粿條

這款經典街頭主食將粿條、蝦仁、臘腸及芽菜以猛火翻炒爆香，鑊氣十足，最後撒上幾匙辣椒油，更添火辣惹味。

暹羅路木炭炒粿條： 82 Jalan Siam, George Town

Bowl of hokkien mee from Da Xia Hokkien Mee, featuring noodles in a rich brown broth topped with sliced pork, braised egg, fried shallots and tofu, with red chopsticks and a red spoon resting on the bowl.

Credit: Pamela Lao/Getty Images

23. 檳城福建蝦麵

另一道同樣大受歡迎的檳城街頭美食相當有飽足感，在飄香四溢的深色蝦湯中倒入粗黃麵，加上鮮嫩蝦肉、豬肉及新鮮蔬菜，迸發出鹹辣滋味，最後可加上青檸和叁峇辣醬提味。

大俠福建蝦麵傳奇： 49M, Pengkalan Weld, George Town

Bowl of gaeng poo from Ta Khai, featuring a creamy yellow curry with herbs and chilli slices, served in a ceramic bowl on a wooden table, with a plate of rice noodles in the background.

Credit: Ta Khai

Interior of Ta Khai, featuring an outdoor wooden dining terrace with low tables, cushioned seating and rattan chairs, set around a central pavilion with warm lighting and surrounded by lush greenery.

Credit: Ta Khai

24.布吉黃咖喱蟹伴米粉

這道泰南菜式是滄海遺珠，香辣惹味的椰香咖喱汁、大塊鮮甜蟹肉，加上滑溜米粉，必定能虜獲你的味蕾和芳心，而且辣度較其他泰式咖喱低，將蟹肉的鮮甜和薑黃的芬芳發揮得淋漓盡致。

Ta Khai ：布吉瑰麗酒店， 88/28, 88/30-33 Muen-Ngern Road, Phuket

Plate of pla muek yang from Salaloy Seafood, featuring sliced grilled squid with lightly charred edges, served with a spicy dipping sauce and garnishes on the side.

Credit: Salaloy Seafood

25. 布吉烤魷魚

在海灘暢玩一天過後，大啖新鮮魷魚自然份外滋味，經醃製和炭烤至軟嫩焦香的魷魚更加無與倫比。這道佳餚通常配搭酸辣海鮮蘸醬，令味道錦上添花。

Salaloy Seafood ： 52, 2 Wiset Road, Phuket

Plate of chilli crab from Chin Huat Live Seafood, featuring whole crab pieces coated in thick red sauce, arranged on a platter lined with leafy greens.

Credit: Justin Ong/Getty Images

26. 新加坡辣椒蟹

辣椒蟹傳統上是特別日子才享用的佳餚，如今已成為熟食中心和高級餐廳廣受歡迎的美饌。肉質豐厚的新鮮螃蟹固然不可或缺，但真正為這道菜畫龍點睛的，是融合馬來香料、中菜元素及西方食材的惹味醬汁，造就別具新加坡特色的風味。

鎮發活海鮮：Block 105 Clementi Street 12, Singapore

Plate of Hainanese chicken rice from Tian Tian Hainanese Chicken Rice, featuring sliced poached chicken topped with coriander and spring onions.

Credit: oratai jitsatsue/Getty Images

Stall front of Tian Tian Hainanese Chicken Rice, showing a busy hawker counter with a blue signboard, menu displays, staff preparing food and customers waiting.

Credit: annop24/Getty Images

27. 新加坡海南雞飯

自從海南雞飯在中國熱帶小島海南島誕生後，便成為周邊地區不可或缺的人氣主食，尤其是新加坡。新加坡派系會將嫩滑的水煮雞肉鋪在香氣逼人的油飯上，配以惹味辣椒醬、薑蓉和甜醬油，每一口都帶來完美的味覺享受。

天天海南雞飯：1 Kadayanallur Street, Singapore

Close-up of a bowl of laksa from Janggut Laksa, featuring noodles in a rich orange broth with prawns, halved boiled egg, tofu and herbs, with a spoon resting in the bowl.

Credit: redonion1515/Getty Images

28. 新加坡喇沙

在新加坡芸芸熟食中心中，香辣的喇沙湯麵一向是令人眼前一亮的美食。雖然喇沙的食譜千變萬化，但主要食材離不開粗米粉或瀨粉，配以加入椰奶的濃郁湯底，再鋪上半顆水煮蛋、雞肉、蝦仁及芽菜。

Janggut Laksa：331 Upper Paya Lebar Road, Singapore

Bowl of soto ayam from Soto Ayam "Cak To", featuring shredded chicken, vermicelli noodles and vegetables in a clear broth, served with a spoon on the side and a plate of crackers and skewers in the background.

Credit: sellyhutapea/Getty Images

29. 泗水印尼雞湯

印尼雞湯加入適量香料，相當滋補。清澈金黃的雞湯精華以新鮮薑黃、香茅及南薑提味，淋在雞絲和粉絲上，配以炸紅蔥頭、水煮蛋及叁峇辣醬，最後擠上少許青檸汁便大功告成。

Soto Ayam "Cak To"：36 Jalan Undaan Wetan, Surabaya

南亞

Masala dosa from Bengaluru Café, featuring a crisp golden-brown dosa folded over filling, served on a banana leaf with chutneys on the side.

Credit: VAISHAK JAWAHAR 500px/Getty Images

30. 邦加羅爾馬沙拉薄餅

這種酥脆薄餅屬於南印度的早餐主食，麵糊以發酵的米和扁豆製成，配以充滿香料和牛油香氣的薯仔餡料，上桌時會奉上各式配菜，包括濃香四溢的蔬菜扁豆湯及清新怡神的椰子酸辣醬。

Bengaluru Café：9th Main Road, Bengaluru

Bowl of nattu kozhi kozhambu from Erode Amman Mess, featuring pieces of chicken in a thick, spiced gravy served in a clay pot on a wooden surface.

Credit: Muralinath/Getty Images

31. 清奈土雞咖喱

Erode Amman Mess：於清奈設有多間分店

Hoppers from Nuga Gama, featuring bowl-shaped rice flour pancakes served with an egg hopper and a selection of curries and sambals arranged on a woven tray with small side bowls.

Credit: Nuga Gama

Hoppers from Nuga Gama being prepared at a live cooking station, with a chef spreading batter in a shallow pan while finished hoppers and accompaniments are arranged on the counter under warm lighting.

Credit: Nuga Gama

32. 科倫坡阿榜糕

呈碗狀的阿榜糕是斯里蘭卡常見的早餐，以發酵米粉漿製成，中間厚實而柔軟，邊緣則薄如花邊，酥脆可口。原味阿榜糕通常配以咖喱享用；另有加入雞蛋煎成的雞蛋阿榜糕，佐以中間濃稠軟滑的蛋黃，滋味更加豐富。

Nuga Gama ：Cinnamon Grand Colombo, 77 Galle-Colombo Road, Colombo

Plate of rice and dhal curry from Upali’s by Nawaloka, featuring a mound of white rice surrounded by dhal, vegetables, sambals and curry, served on a banana leaf with papad and chillies on the side.

Credit: Upali's by Nawaloka

33. 科倫坡扁豆咖喱飯

斯里蘭卡的扁豆咖喱滋味濃郁，而且營養豐富。以芥末籽、咖喱葉和薑黃等香料慢火燉煮成口感香滑的咖喱，與鬆軟的米飯可謂完美配搭。

Upali's by Nawaloka：65 Dr CWW Kannangara Mawatha, Colombo

Plate of chole bhature from Bhogal Chole Bhature Wala, featuring fluffy fried bhature served with spiced chickpea curry, with pickles and salad on the side.

Credit: IndiaPictures/Getty Images

34. 德里鷹嘴豆咖喱炸餅

這道菜由兩部分組成：首先是以鷹嘴豆煮成的香料咖喱，還有油炸酥餅。鬆厚酥餅與咖喱酸香辛辣的風味互相映襯，口感與滋味對比鮮明，使其成為其中一款德里最著名的街頭小食。

Bhogal Chole Bhature Wala：Scindia House, Atul Grove Road, Delhi

Bowl of chingri malai curry from Terracotta Tales, featuring large prawns in a rich golden-orange curry sauce, served in a ceramic bowl on a wooden tabletop.

Credit: achaks/Getty Images

35. 達卡椰奶蝦咖喱

據說這道菜源自馬來西亞，不過現已成為孟加拉國民美食。新鮮大蝦以濃郁的椰奶咖喱汁烹煮，再加入薑、蒜、薑黃及多種香料調味，讓每一口都溫潤而富層次。

Terracotta Tales：I/A, 1208 Bir Uttam Mir Shawkat Sarak, Dhaka

Plate of shorshe ilish from a street vendor at Mawa Ghat ferry terminal, featuring pieces of hilsa fish in a mustard-yellow gravy with visible spices and oil.

Credit: Soumyabrata Roy/Getty Images

36. 達卡芥末醬煙燻雲鰣

這道菜可謂完美體現孟加拉料理的精髓，選用被孟加拉人譽為「魚中之后」的雲鰣入饌，並以濃郁的芥末醬慢火烹煮而成。菜式做法看似簡單，但芥末的辛辣和青辣椒的微妙辛香與入口即化的嫩滑魚肉結合起來，交織出濃烈且層次豐富的滋味。

達卡Mawa Ghat渡輪碼頭的街邊攤販均有發售

Plate of Hyderabadi biryani from Cafe Bahar, featuring long-grain saffron-tinted rice mixed with spiced meat, garnished with chopped herbs and fried onions, served in a metal dish with bowls of raita and gravy in the background.

Credit: Sanjay Borra/Getty Images

37. 海得拉巴香料飯

海得拉巴生肉香料飯為饕客帶來一場多重感官體驗，還未看清菜式，香氣已搶先一步佔據感官。這道菜以燒得滋滋作響的瓦鍋盛載，侍應在桌邊敲開並揭起封口的麵團後，內裡香氣四溢的米飯、肉類與香料才隨之展現在眼前。

Cafe Bahar：3-5, 815/A, Old MLA Quarters Rd, Hyderabad

Dal bhat from Jimbu Thakali, featuring a plate with mounded white rice surrounded by bowls of lentil soup, vegetable curry and pickles, with a hand pouring broth from a metal jug onto the plate.

Credit: Jimbu Thakali

38. 加德滿都扁豆飯

扁豆飯是尼泊爾飲食文化中極具代表性的菜式，香氣十足的印度香米配上扁豆湯，並佐以薑黃和孜然等香料提味。加德滿都人常會配上炒青菜和辛辣醬料一同享用。

Jimbu Thakali：於加德滿都設有多間分店

Momos from Momo Place, featuring steamed dumplings coated in a bright red spicy sauce, served in a small foil bowl and held in one hand.

Credit: Deep Gill/Getty Images

Plate of momos from Momo Place, featuring fried dumplings arranged in a circle around a central bowl of red dipping sauce on a white plate set on a wooden table.

Credit: Sergio Capuzzimati/Getty Images

39. 加德滿都饃饃餃子

深受尼泊爾人喜愛的饃饃餃子通常會以碎肉或蔬菜作為內餡，再使用多種香料調味，並以柔軟而富嚼勁的麵皮包成餃子。無論是清蒸還是香煎，蘸上辣醬的熱騰騰饃饃餃子都叫人食指大動。

Momo Place：P886+2M7, Thamel Dabali Marg, Kathmandu

Tandoori paneer being cooked at Copper Chimney Kalaghoda, with a long metal skewer holding cubes of marinated paneer cheese and sliced vegetables, suspended over the glowing red coals inside a smoky, dark clay tandoor oven.

Credit: Copper Chimney Kalaghoda

40. 孟買天多利烤芝士

散發淡淡奶香的新鮮印度芝士先以乳酪、薑、蒜、辣椒、薑黃及混合香料醃製，再串起放入窯爐烤至外焦內軟，並配上焦糖洋蔥和檸檬享用，正好展現火候與香料如何令簡單食材綻放層次與風味。

Copper Chimn ey Kalaghoda：Shahid Bhagat Singh Road, Mumbai

Interior of Eleven One Kitchen, featuring an open dining space with wooden tables, green upholstered chairs, hanging plants and bamboo elements, viewed through large wooden doors with diners seated throughout the space.

Credit: Eleven One Kitchen

Plate of amok from Eleven One Kitchen, featuring a banana leaf bowl of creamy yellow curry garnished with chillies and coconut, served alongside a mound of white rice and pickled vegetables on a ceramic plate.

Credit: Eleven One Kitchen

41. 金邊阿莫魚

這道柬埔寨國菜的歷史可追溯至高棉帝國時期。淡水魚與新鮮薑黃、香茅和南薑一同搗成細滑魚蓉，再拌入椰漿，然後以香蕉葉包裹蒸至猶如布甸的質感即成。這道美食散發著青檸葉的清香，還帶有香蕉葉微微烤焦後的淡淡煙燻味。

Eleven One Kitchen：於金邊設有多間分店

Bowl of kuy teav from David’s Restaurant Homemade Noodles, featuring rice noodles in a clear broth topped with prawns, sliced meat, herbs and chopped spring onions, served on a wooden table with a spoon and chopsticks.

Credit: Pinnee/Getty Images

42. 金邊粿條湯

早餐時分的金邊街頭往往會有不少當地人津津有味地享用這道美味湯粉。隨著華人移民將製麵傳統帶到柬埔寨首都，粿條湯亦隨時間不斷演變，融入魚露、香草等本地食材，發展出獨有風味。

David's Restaurant Homemade Noodles：166 Preah Ang Eng Street, Phnom Penh

東亞

Bowl of bibimbap from Bebab Bibimbap Korean Restaurant, featuring rice topped with a fried egg, assorted vegetables and meat, served in a hot stone bowl with steam rising from the dish.

Credit: Food Photographer/Getty Images

43. 首爾韓式拌飯

色彩繽紛、營養豐富且美味可口的韓式拌飯可謂最具代表性的韓國窩心美食。鬆軟米飯上鋪滿各式炒蔬菜、醃製肉類和一隻太陽蛋，再拌入一匙韓式辣醬，將所有食材的滋味完美融合。

Bebab韓式拌飯（비밥비빔밥한식당）：首爾特別市麻浦區弘大弘益路3-3號

Korean barbecue at Myeongdong Mongvely, featuring a table filled with grilled meats, sliced raw beef, vegetables and side dishes, with two hands in gloves clinking glasses over the spread.

Credit: myeongdongkoreanbbqmongvely

44. 首爾韓國燒烤

鮮有美食能像韓國燒烤般呈獻溫暖且富凝聚力的用膳體驗。親友們圍坐烤爐旁一邊聊天，一邊烤製五花腩或薄切牛肉片，氣氛溫馨愜意。肉片在烤爐滋滋作響，歡聲笑語也如同桌上的美食一樣蔓延開來。

Mongvely明洞店（몽블리명동점）：首爾特別市中區8內街

Plate of Korean fried chicken from Kyochon Chicken, featuring crispy golden pieces and glazed spicy pieces sprinkled with sesame seeds, arranged together in a black bowl.

Credit: GEOLEE/Getty Images

45. 首爾韓式炸雞

韓式炸雞為這道環球經典美食注入當地元素，雙重油炸過程使外皮極為薄脆，肉質卻保持嫩滑多汁。炸雞外層裹上甜辣的韓式辣醬或濃郁惹味的蒜香醬油，當然少不了爽脆的醃蘿蔔作為清爽解膩的配菜。

橋村炸雞（교촌치킨）：於韓國設有多間分店

Plate of mandu from Myeongdong Kyoja Main, featuring steamed dumplings arranged in a circular steamer tray with pleated tops and delicate wrappers.

Credit: unimode/Getty Images

46. 首爾韓式餃子

韓式餃子堪稱韓國對完美餃子的演繹：薄薄的餃皮包著豬肉、豆腐、韭菜以及帶點辛辣的泡菜內餡，鹹香惹味，再蘸上醬油享用，叫人欲罷不能。這道料理既是韓國街頭人氣小食，也是當地人家常餐桌上不可或缺的經典滋味。

明洞餃子本店（명동교자본점）：首爾特別市中區明洞10街29

Bowl of tonkotsu ramen from Shin Shin, featuring thin noodles in a creamy pork broth topped with sliced pork, half a boiled egg, green onions and shredded toppings, served in a black bowl on a wooden table.

Credit: ken6345/Getty Images

47. 福岡豚骨湯底拉麵

豚骨湯底拉麵被譽為日本湯拉麵中的王者，特色在於其奶白色濃湯，須以豬骨熬煮12至18小時，直至骨膠原與骨髓充分乳化，方能成就濃郁醇厚的美味湯底；再配上幼身麵條、軟嫩叉燒和醃薑，就是寒冷冬夜的暖胃醒神美饌。

Shin Shin：福岡市中央區天神3-2-19號

Sukiyaki from Wagyu Sukiyaki Goku, featuring thinly sliced marbled wagyu beef arranged on plates beside a steaming hot pot with broth, vegetables and tofu, with eggs and dipping ingredients on the table.

Credit: gyro/Getty Images

48. 大阪壽喜燒

壽喜燒不止是一頓餐膳，更是一種凝聚感情的餐桌儀式。一鍋熱氣騰騰的壽喜燒，讓家人朋友圍坐一起烹煮食材，再蘸上小碗中的生雞蛋液，令滋味更見濃郁，也讓一頓餐膳化作彼此交流、維繫感情的時刻。

Wagyu Sukiyaki Goku：大阪市東心齋橋1-16-12號1樓

Plate of katsu curry from Tonkatsu Hinata, featuring a breaded pork cutlet sliced over white rice with rich brown curry sauce, served with pickles and greens on the side.

Credit: Kosin Sukhum/Getty Images

49. 東京咖喱吉列豬扒

裹上麵包糠炸得酥脆可口的吉列豬扒，以及甜中帶鹹的濃稠咖喱醬，這道料理的兩位主角可謂配合得天衣無縫。再配上一大碗白飯，將每滴醬汁吃得一乾二淨，正是日式窩心美食的最佳體現。

Tonkatsu Hinata：東京都新宿區高田馬場2-13-9號

Piece of sushi from Nihonbashi Kakigaracho Sugita, featuring vinegared rice topped with a glossy slice of fish scored into segments, being adjusted with chopsticks on a dark tabletop.

Credit: Alberto Rojas Garcia/Getty Images

50. 東京壽司

壽司製作看似簡單，實則極其講究。由煲飯、挑選食材，以至掌握細膩刀工，傳統壽司師傅往往要耗費逾十年光陰，才能將這門手藝精進至爐火純青，而這些細節，正正奠定了壽司的風味與口感。要品嚐美味壽司，還有哪裡會比現代握壽司的發源地東京更合適？

Nihonbashi Kakigaracho Sugita：東京都中央區日本橋蠣殼町1-33-6號

本文為探索亞洲飲食傳統的全新系列第一篇。