34. Maple syrup, Canada 加拿大楓糖漿

Ever tried eating a pancake without maple syrup? It's like eating a slice of cardboard. Poorly prepared cardboard. In fact, Canada's gift to parents everywhere -- throw some maple syrup on the kid's broccoli and see what happens -- makes just about anything worth trying. Pass the cardboard, please.

試過(guò)吃沒(méi)有楓糖漿的煎餅嗎？簡(jiǎn)直就像在吃硬紙板。而且是沒(méi)有制作好的硬紙板。事實(shí)上，楓糖漿是加拿大送給世界各地父母的禮物，孩子不肯吃西蘭花，撒些楓糖漿試試。它讓一切都成為美食。麻煩把那張“硬紙板”遞過(guò)來(lái)。

33. Fish 'n' chips, UK 英國(guó)炸魚(yú)薯?xiàng)l

Anything that's been around since the 1860s can't be doing much wrong. The staple of the Victorian British working class is a crunchy-outside, soft-inside dish of simple, un-adorned fundamentals.

要是什么食物從1860年代以來(lái)就一直很流行，那一定有其受歡迎的原因。這種維多利亞時(shí)代英國(guó)工人階級(jí)的主食，外酥里嫩，是簡(jiǎn)單而沒(méi)有什么虛飾的基本食品。

32. Ankimo, Japan 日本安康魚(yú)肝

So, who's up for a chunk of monkfish liver with a little grated daikon on the side? Thought not -- still, you're missing out on one of sushi's last great secrets, the prized ankimo. The monkfish/anglerfish that unknowingly bestows its liver upon upscale sushi fans is threatened by commercial fishing nets damaging its sea-floor habitat, so it's possible ankimo won't be around for much longer. If you do stumble across the creamy, yet oddly light delicacy anytime soon, consider a taste -- you won't regret trying one of the best foods in Japan.

誰(shuí)看到一大塊安康魚(yú)肝配上一點(diǎn)點(diǎn)磨碎的蘿卜會(huì)很興奮呢？你認(rèn)為沒(méi)有。然而，你正在錯(cuò)過(guò)壽司最后一個(gè)偉大的秘密——珍貴的安康魚(yú)肝。安康魚(yú)/琵琶魚(yú)默默地將其肝臟奉獻(xiàn)給高檔壽司迷，自己卻因商業(yè)捕撈破壞其棲息的海底棲息地，而面臨生存的威脅，所以安康魚(yú)肝可能以后就吃不到了。如果你有機(jī)會(huì)吃這種柔滑可口的美食，嘗一嘗吧，你不會(huì)后悔的。

31. Parma ham, Italy 意大利帕爾瑪火腿

You see it folded around melon, wrapped around grissini, placed over pizza, heaped over salad. There's good reason for that: these salty, paper-thin slices of air-dried ham lift the taste of everything they accompany to a higher level.

你看到它層疊在甜瓜旁邊，包裹在棒形面包外面，放在比薩上，堆在沙拉上。這些都有充分的理由：這些味道咸咸的、薄如紙的風(fēng)干火腿片，能將和它們一起的任何美食的味道提升到一個(gè)更高的層次。