“世界上最好吃的50种面包”，中国烧饼又入选！

摘要：近日，美国有线电视新闻网（CNN）发布“世界上最好吃的50种面包”榜单，中国烧饼（shaobing）赫然在列。

近日，美国有线电视新闻网（CNN）发布“世界上最好吃的50种面包”榜单，中国烧饼（shaobing）赫然在列。

与烧饼一同入选的，还有法国长棍面包（baguette）、意大利恰巴塔（ciabatta）、韩国鸡蛋面包（gyeran-ppang）、德国黑麦面包（pumpernickel）等世界各地的品类。

这一次，是烧饼继2024年后再次入选。

外媒这样描述它：“掰开烧饼酥脆的芝麻酥皮，是柔软的多层结构，满满的小麦香。”

Crack into the sesame-seed crust of a shaobing to reveal tender layers that are rich with wheat flavor.

文中还提到了烧饼的制作工艺。文章称，专业的烧饼师傅可以通过旋转和拍打面团将其变得如纸一样薄，做出来的烧饼可以有18层甚至更多。还可以在里面加入各种各样的馅料，从黑芝麻酱到熏肉，再到花椒，都是烧饼的好伙伴，真是一款“可盐可甜”的美食。

Expert shaobing bakers whirl and slap the dough so thin that the finished product has 18 or more layers. The northern Chinese flatbread can then be spiked with sweet or savory fillings, from black sesame paste to smoked meat or Sichuan pepper.

烧饼以其金黄酥脆的外皮、柔软筋道的内里，以浓郁香气征服了全球美食评论家味蕾。

烧饼为什么被列为面包？

欧美关于“面包”的主流定义是“以谷物粉为主要原料，经酵母发酵、烘烤制成的主食类食品”。成分上强调以淀粉为主，工艺上必须要有发酵或者烘烤的过程。按照此定义，馒头与包子因为“蒸熟”的工艺，不算严格意义上的“面包”。

或许在很多人的第一印象中，烧饼和面包似乎是截然不同的两种东西。

然而，原文一开始便提到了面包历史学家威廉·鲁贝尔（William Rubel）的观点：对面包制定严格的定义是没有必要的，“它并不需要用任何特定种类的面粉制成。”

Bread historian William Rubel argues that creating a strict definition of bread is unnecessary, even counterproductive. “Bread is basically what your culture says it is,” says Rubel, the author of Bread: A Global History. “It doesn’t need to be made with any particular kind of flour.”

所以，入选的各类面包除了令人难忘的味道外，还在于其独特的配料、标志性的地位，以及人们在食用它们时所感受到的，家一般温馨幸福的感觉。

Along with memorable flavor, these breads are chosen for their unique ingredients, iconic status and the sheer, homey pleasure of eating them.

上榜面包风味大赏

除了烧饼，该文章还列举了众多享誉世界的面包，简单的面粉做出了千变万化的美味。

法国丨法棍

Baguette

法国人通常不喜边走边吃，但对法棍酥脆的末端却网开一面。人们可以掰下这截金黄脆壳，边走路边享用。

The French may frown on eating on the go, but there's an unofficial exception for "le quignon", the crisp-baked end of a slender baguette. You're allowed to break that off and munch it as you walk down the street.

意大利丨恰巴塔

Ciabatta

充满嚼劲的恰巴塔面包于20世纪80年代在意大利问世，为了抵制当时席卷罗马面包店的法棍风潮。

In 1982, Italian baker Arnaldo Cavallari created the low, chewy loaf in defiance of the baguette-style breads he saw taking over Roman bakeries.

英国丨烤面饼

Crumpet

英式烤面饼，用发酵小麦面糊煎烤成蜂窝状的小饼，最经典的吃法是抹上果酱、黄油或凝脂奶油。

Yeasted wheat batter bubbles into a spongy cake for this griddled treat, a British favorite when smeared with jam, butter or clotted cream.

土耳其丨西米特

Simit

裹满芝麻、盘绕成环状的西米特面包，堪称土耳其最经典的便携小吃。

Dredged in sesame seeds and spiraled into rings, simit might be Turkiye's ultimate on-the-go treat.

俄罗斯丨卡拉瓦伊

Karavai

在俄罗斯节日里，面包烘焙成为一种艺术。金黄色的卡拉瓦伊面包点缀着面团捏制的花朵、动物与漩涡纹饰。

Bread baking becomes art on Russian holidays, when golden loaves of karavai are decked in dough flowers, animals and swirls.

日本丨咖喱面包

Kare pan

咖喱面包在油炸前会裹上日式面包糠，经热油烹炸后形成酥脆外壳，与内部绵密浓郁的咖喱馅心形成强烈的口感碰撞。

Kare pan, or curry bread, is rolled in panko before being dunked in a deep fryer, ensuring a crispy crust that provides maximum textural contrast with the soft, saucy interior.

韩国丨鸡蛋面包

Gyeran-ppang

每块鸡蛋面包都藏着惊喜，这种袖珍小麦面包的内里竟包裹着一整颗鸡蛋。火腿、奶酪和欧芹碎让这款咸甜交织的美食更添风味。

There's buried treasure within every loaf of gyeran-ppang, individually sized wheat breads with a whole egg baked inside. The addition of ham, cheese, and chopped parsley adds a savory twist to the sweet-and-salty treat.

印度丨印度薄饼

Paratha

这款全麦制作的印度薄饼呈现出美妙的酥脆层次，既可原味食用，也能填入咸香馅料。

Flatbreads are wonderfully flaky in this whole-wheat Indian treat, which can be eaten plain or studded with savory fillings.

马来西亚丨飞饼

Roti canai

可能由印度移民传入马来西亚，但当地已将这种酥脆丰腴的面食彻底融入本土特色。搭配马来西亚蘸酱和咖喱食用风味绝佳。

Roti flatbread may have arrived in Malaysia with Indian immigrants, but the country has made the flaky, rich bread its own. Irresistible when served with Malaysian dips and curries, roti canai becomes a meal.

最朴素的原料，孕育出最多彩的饮食文明。揉捏烘烤间，蕴藏着一个民族的生活智慧。

不论是烧饼还是面包，它们不仅是果腹之物，更是早已超越食物本身，成为连接文化与情感的纽带。

这些各具特色的面包带领我们寻味全球治愈系美食，更印证了——创造力与面包一样，皆是人类共享的宝贵遗产。

These breads are a journey through the essence of global comfort food — and a reminder that creativity, like bread, is a human inheritance.

Notes

认识各种面包