American food: The 50 greatest dishes美國食物:最偉大的50菜

We got chips, we got grits, we got ribs, we got wings. We've even got a salad. Have you got the appetite?

Fast, junk, processed -- when it comes to American food, the country is best known for the stuff that's described by words better suited to greasy, grinding industrial output. 

But Americans have an impressive appetite for good stuff, too. 

To celebrate its endless culinary creativity, we’re throwing our list of 50 most delicious American food items at you.

We know you’re going to want to throw back.

Ground rules: acknowledge that even trying to define American food is tough; further acknowledge that picking favorite American items inevitably means leaving out or accidentally overlooking some much-loved regional specialties.

Tell us about your favorite U.S. foods in the comments!

Now get the rubber apron on because we’re going first. Let the food fight begin.


50. Key lime pie

Key Lime PieMore than 200 years old and still a national favorite.

If life gives you limes, don’t make limeade, make a Key lime pie.

The official state pie of Florida, this sassy tart has made herself a worldwide reputation, which started in -- where else? -- the Florida Keys, from whence come the tiny limes that gave the pie its name.

Aunt Sally, a cook for Florida’s first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s.

But you might also thank Florida sponge fisherman for likely originating the concoction of key lime juice, sweetened condensed milk, and egg yolks, which could be “cooked” (by a thickening chemical reaction of the ingredients) at sea.


49. Tater tots

We love French fries, but for an American food variation on the potato theme, one beloved at Sonic drive-ins and school cafeterias everywhere, consider the Tater Tot.

Notice it often has the registered trademark -- these commercial hash brown cylinders are indeed proprietary to the Ore-Ida company. If you’d been one of the Grigg brothers who founded Ore-Ida, you’d have wanted to come up with something to do with leftover slivers of cut-up potatoes, too.

They added some flour and seasoning and shaped the mash into tiny tots and put them on the market in 1956. A little more than 50 years later, America is eating about 32 million kilos of these taters annually.


48. San Francisco sourdough bread

San Francisco Sourdough BreadBaguettes, U.S. style. Bigger, badder, sourer.

Sourdough’s as old as the pyramids and not coincidentally was eaten in ancient Egypt. But the hands-down American favorite, and the sourest variety, comes from San Francisco.

As much a part of NoCal culinary culture as Napa Valley wine, sourdough bread’s been a staple since Gold Rush days. Once upon a frontier time, miners (called “sourdoughs” for surviving on the stuff) and settlers carried sourdough starter (more reliable than other leavening) in pouches around their necks or on their belts.

Thank goodness that’s not the way they do it at Boudin Bakery, which has been turning out the bread that bites back in the City by the Bay since 1849.


47. Cobb salad

The chef’s salad originated back East, but American food innovators working with lettuce out West weren’t going to be outdone.

In 1937, Bob Cobb, the owner of The Brown Derby, was scrounging around at the restaurant’s North Vine location for a meal for Sid Grauman of Grauman’s Theater when he put together a salad with what he found in the fridge: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold chicken breast, a hard-boiled egg, chives, cheese, and some old-fashioned French dressing.

Brown Derby lore says, “He started chopping. Added some crisp bacon, swiped from a busy chef.” The salad went onto the menu and straight into the heart of Hollywood.


46. Pot roast

The childhood Sunday family dinner of baby boomers everywhere, pot roast claims a sentimental favorite place in the top 10 of American comfort foods. There’s a whole generation that would be lost without it.

Beef brisket, bottom or top round, or chuck set in a deep roasting pan with potatoes, carrots, onions, and whatever else your mom threw in to be infused with the meat’s simmering juices, the pot roast could be anointed with red wine or even beer, then covered and cooked on the stovetop or in the oven.


45. Twinkies

TwinkiesSo good, the shelf life of 25 days has never been tested.

Hostess’ iconic “Golden Sponge Cake with Creamy Filling” has been sugaring us up since James Dewar invented it at the Continental Baking Company in Schiller Park, Illinois, in 1930.

The Twinkie forsook its original banana cream filling for vanilla when bananas were scarce during World War II. As if they weren’t ridiculously good enough already, the Texas State Fair started the fad of deep-frying them.

Dumped in hot oil or simply torn from their packaging, Twinkies endear with their name (inspired by a billboard advertising Twinkle Toe Shoes), their ladyfinger shape (pierced three times to inject the filling), and their evocations of lunchtime recess.

Note to hoarders: supposed shelf life of decades is in truth 25 days.


44. Jerky

Dehydrated meat shriveled almost beyond recognition -- an unlikely source of so much gustatory pleasure, but jerky is a high-protein favorite of backpackers, road trippers, and snackers everywhere.

It's American food the way we like our wilderness grub -- tough and spicy.

We like the creation myth that says it’s the direct descendant of American Indian pemmican, which mixed fire-cured meat with animal fat.

Beef, turkey, chicken, venison, buffalo, even ostrich, alligator, yak, and emu. Peppered, barbecued, hickory-smoked, honey glazed. Flavored with teriyaki, jalapeno, lemon pepper, chili.

Jerky is so versatile and portable and packs such nutritional power that the Army is experimenting with jerky sticks that have the caffeine equivalent of a cup of coffee.

However you take your jerky -- caf or decaf; in strips, chips, or shreds -- prepare to chew long and hard. You’ve still got your own teeth, right?


43. Fajitas

FajitasYep, this is real American food.

Take some vaqueros working on the range and the cattle slaughtered to feed them. Throw in the throwaway cuts of meat as part of the hands’ take-home pay, and let cowboy ingenuity go to work.

Grill skirt steak (faja in Spanish) over the campfire, wrap in a tortilla, and you’ve got the beginning of a Rio Grande region tradition. The fajita is thought to have come off the range and into popular culture when a certain Sonny Falcon began operating fajita taco stands at outdoor events and rodeos in Texas beginning in 1969.

It wasn’t long before the dish was making its way onto menus in the Lone Star State and spreading with its beloved array of condiments -- grilled onions and green pepper, pico de gallo, shredded cheese, and sour cream -- across the country. Don’t forget the Altoids.


42. Banana split

Like the banana makes it good for you. Still, kudos to whomever invented the variation of the sundae known as the banana split.

There’s the 1904 Latrobe, Pennsylvania, story, in which future optometrist David Strickler was experimenting with sundaes at a pharmacy soda fountain, split a banana lengthwise, and put it in a long boat dish.

And the 1907 Wilmington, Ohio, story, wherein restaurant owner Ernest Hazard came up with it to draw students from a nearby college.

Fame spread after a Walgreens in Chicago made the split its signature dessert in the 1920s.

Whatever the history, you’ll find plenty food for thought at the Banana Split Festival the second weekend in June in Wilmington.


41. Cornbread

CornbreadWorld's easiest meal?

It’s one of the pillars of Southern cooking, but cornbread is the soul food of many a culture -- black, white, and Native American -- and not just south of the Mason-Dixon.

Grind corn coarsely and you’ve got grits; soak kernels in alkali, and you’ve got hominy (which we encourage you to cook up into posole). Leaven finely ground cornmeal with baking powder, and you’ve got cornbread.

Southern hushpuppies and corn pone, New England johnnycakes; cooked in a skillet or in muffin tins; flavored with cheese, herbs, or jalapeños -- cornbread in any incarnation remains the quick and easy go-to bread that historically made it a favorite of Indian and pioneer mothers and keeps it on tables across the country today.


40. GORP

“Good Old Raisins and Peanuts,” GORP is the energy salvation of backpackers everywhere.

Centuries before trail mix came by the bag and the bin, it was eaten in Europe, where hiking’s practically a national pastime.

The thing to remember here is that the stuff is American food rocket fuel. Add all the granola, seeds, nuts, dried fruit, candied ginger, and M&Ms you want. Just be sure to store in a bear-proof canister because suspending from a branch in a nylon sack isn’t going to do it.


39. Jambalaya

JambalayaTastiest way to clean out your kitchen cupboards.

Jambalaya, crawfish pie, file gumbo … what dish could be so evocative that it inspired Hank Williams to write a party song for it in 1952 and dozens more to cover it (including everyone from Jo Stafford to Credence Clearwater Revival to Emmylou Harris)?

The sweep-up-the-kitchen cousin of Spanish paella, jambalaya comes in red (Creole, with tomatoes) and brown (Cajun, without). Made with meat, vegetables (a trinity of celery, peppers, and onions), and rice, Louisiana’s signature dish might be most memorable when made with shrimp and andouille sausage.

Whatever the color and secret ingredients, you can be sure of one thing when you sit down with friends to a big bowlful: son of a gun, gonna have big fun on the bayou.


38. Biscuits ’n’ gravy

An irresistible Southern favorite, biscuits and gravy would be a cliché if they weren’t so darned delicious.

The biscuits are traditionally made with butter or lard and buttermilk; the milk (or “sawmill” or country) gravy with meat drippings and (usually) chunks of good fresh pork sausage and black pepper.

Cheap and requiring only widely available ingredients, a meal of biscuits and gravy was a filling way for slaves and sharecroppers to face a hard day in the fields.

“The Southern way with gravies was born of privation. When folks are poor, they make do. Which means folks make gravy,” says The Southern Foodways Alliance Community Cookbook. The soul, you might say, of soul food.


37. Smithfield ham

Smithfireld HamOrwell was right -- pigs do rule.

“Ham, history, and hospitality.” That’s the motto of Smithfield, Virginia, the Smithfield of Smithfield Virginia ham. Notice “ham” comes before history, which really says something considering this hamlet of 8,100 was first colonized in 1634.

Epicenter of curing and production of a head-spinning number of hogs, Smithfield comes by the title Ham Capital of the World honestly: lots of ham is called Virginia, but there’s only one Smithfield, as defined by a 1926 law that says it must be processed within the city limits.

The original country style American ham was dry cured for preservation; salty and hard, it could keep until soaked in water (to remove the salt and reconstitute) before cooking. The deliciously authentic cured Virginia country ham happens to have been the favorite of that famous Virginian, Thomas Jefferson.


36. Chicken fried steak

A guilty pleasure if there ever was one, chicken fried steak was born to go with American food classics like mashed potatoes and black-eyed peas.

A slab of tenderized steak breaded in seasoned flour and pan fried, it’s kin to the Weiner Schnitzel brought to Texas by Austrian and German immigrants, who adapted their veal recipe to use the bountiful beef found in Texas.

Lamesa, on the cattle-ranching South Texas plains, claims to be the birthplace of the dish, but John “White Gravy” Neutzling of Lone Star State cowboy town of Bandera insisted he invented it. Do you care, or do you just want to ladle on that peppery white gravy and dig in?


35. Wild Alaska salmon

Wild Alaska SalmonThe slowest swimmers taste the best.

Guys risk life and limb fishing for this delish superfood.

Unlike Atlantic salmon, which is 99.8 percent farmed, Alaska salmon is wild, which means the fish live free and eat clean -- all the better to glaze with Dijon mustard or real maple syrup. Alaska salmon season coincides with their return to spawning streams (it’s an amazing sense of smell that guides them to the exact spot where they were born).

Worry not: before fishing season, state biologists ensure that plenty of salmon have already passed upstream to lay eggs. But let’s get to that cedar plank, the preferred method of cooking for the many Pacific Northwest Indian tribes whose mythologies and diets include salmon.

Use red cedar (it has no preservatives), and cook slow, for that rich, smoky flavor. Barring that, there’s always lox and bagels.


34. California roll

So much more than the gateway sushi, the California roll isn’t just for wimps who can’t go it raw. But that’s essentially the way it got its start in Los Angeles, where sushi chefs from Japan were trying to gain a beachhead in the late 1960s/early 1970s.

Most credit chef Manashita Ichiro and his assistant Mashita Ichiro, at L.A.’s Tokyo Kaikan restaurant, which had one of the country’s first sushi bars, with creating the “inside out” roll that preempted Americans’ aversions by putting the nori (seaweed) on the inside of the rice and substituting avocado for toro (raw fatty tuna).

The avocado-crab-cucumber roll became a hit, and from that SoCal beachhead, sushi conquered the country. After leading the charge for the sushi invasion of the 1980s, the California roll now occupies grocery stores everywhere. Wasabi anyone?


33. Meatloaf

Meat loafAmerican food means meatloaf, made with the love of millions of mothers every day.

The most humble of comfort food. Who would have imagined when the recipe for “Cannelon of Beef” showed up in Fannie Farmer’s 1918 "Boston Cooking School Cook Book" that every mom in America would someday have her own version?

Fannie made hers with slices of salt pork laid over the top and served it with brown mushroom sauce. (In her day, you had to cut the meat finely by hand; the advent of commercial grinders changed all that.)

However your mom made it -- we’re guessing ketchup on top? -- she probably served that oh-so-reliable meatloaf with mashed potatoes and green beans.

And you were probably made to sit there, all night if need be, if you didn’t eat all your beans. A better threat might have been no meatloaf sandwich in your lunch tomorrow.


32. Grits

People who didn’t grow up eating them wonder what the heck they are. People who did grow up eating them (and that would be just about everyone in the South) wonder how anyone could live without them.

Grits, beloved and misunderstood -- and American down to their Native roots. They’re the favored hot breakfast in the so-called Grits Belt, which girdles everything from Virginia to Texas and where the dish is a standard offering on diner menus.

Grits are nothing if not versatile: They can go plain, savory, or sweet; pan-fried or porridge-like. Simple and cheap, grits are also profoundly satisfying.

Which might be why Charleston’s The Post and Courier opined in 1952 that “Given enough [grits], the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.” Now don’t that just butter your grits?


31. Macaroni and cheese

Macaroni and CheeseNothing crafty about this Kraft phenomenon -- just great tasting grub.

The ultimate comfort food, macaroni and cheese is also the salvation of many a mom placating a finicky toddler.

Nothing particularly American about pasta and cheese -- except for the fact that on a European trip, Thomas Jefferson liked a certain noodle dish so much he took notes and had it served back home at a state dinner as “macaroni pie.”

Jefferson’s cousin Mary Randolph included a recipe for “macaroni and cheese” in her 1824 cookbook "The Virginia Housewife."

So whether you’re eating a gourmet version by one of the countless chefs who’ve put their own spin on it, or just digging like a desperado in the pantry for that box of Kraft, give mac and cheese its patriotic props.


30. Maryland crabcakes

The Chesapeake Bay yields more than just the regatta-loving suntanned class in their sock-free topsiders.

It’s the home habitat of the blue crab, which both Maryland and Virginia claim as their own.

Boardwalk style (mixed with fillers and served on a bun) or restaurant/gourmet style; fried, broiled, or baked, crab cakes can be made with any kind of crab, but the blue crabs of Chesapeake Bay are preferred for both tradition and taste.

When Baltimore magazine rounded up the best places to get the city’s signature food, editors declared simplicity the key, while lamenting the fact that most crabmeat doesn’t even come from home turf these days. Kind of makes you crabby, doesn’t it?


29. Potato chips

Potato ChipsOne of the world's best-selling jokes.

We have a high-maintenance resort guest to thank for America’s hands-down favorite snack.

Saratoga Springs, New York, 1853: American Indian chef George Crum is in the kitchen at the elegant Moon Lake Lodge. A persnickety customer sends back his French fries (then highfalutin fare eaten with a fork) for being too thick. Crum makes a second, thinner, order.

Still too thick for the picky diner. Annoyed, Crum makes the next batch with a little attitude, slicing the potatoes so thin, the crispy things can’t possibly be picked up with a fork. Surprise: the wafer-thin fried potatoes are a hit.

Traveling salesman Herman Lay sold them out of the trunk of his car before founding Lay’s Potato Chips, the first nationally marketed brand. Lay’s would ultimately merge in 1961 with Frito to create the snack behemoth Frito-Lay.


28. Cioppino

San Francisco’s answer to French bouillabaisse, cioppino (cho-pea-no) is fish stew with an Italian flair.

It’s an American food that's been around since the late 1800s, when Portuguese and Italian fishermen who settled the North Beach section of the city brought their on-board catch-of-the-day stew back to land and area restaurants picked up on it.

Cooked in a tomato base with wine and spices and chopped fish (whatever was plentiful, but almost always crab), cioppino probably takes its name from the classic fish stew of Italy’s Liguria region, where many Gold Rush era fishermen came from.

Get a memorable bowl at Sotto Mare in North Beach, Scoma’s on Fisherman’s Wharf, and Anchor Oyster Bar in the Castro District. Don’t feel bad about going with the “lazy man’s” cioppino -- it only means you’re not going to spend half the meal cracking shellfish.


27. Fortune cookies

Fortune CookiesOne thing the Chinese didn't actually invent. An American food classic.

Culinary snobs like to look down their holier-than-thou chopsticks at ABC (American-born Chinese) food, but we're not afraid to stand up for the honor of such North American favorites as General Tso's chicken, Mongolian beef, broccoli beef, lemon chicken, deep-fried spring rolls and that nuclear orange sauce that covers sweet-and-sour anything.

As the seminal symbol of all great American-born Chinese grub, however, we salute the mighty fortune cookie. Almost certainly invented in California in the early 1900s (origin stories vary between San Francisco, Los Angeles and even Japan), the buttery sweet crescents are now found in Chinese joints around the world ... with the notable exception of China.

That's OK -- the crunchy biscuits are still our favorite way to close out any Chinese meal.


26. Peanut butter sandwich

Peanut butter and bananaIf it's good enough for the King ...

Creamy or chunky? To each his own, but everybody -- except those afflicted with the dreaded and dangerous peanut allergy and the moms who worry sick about them -- loves a good peanut butter sandwich.

First served to clients at Dr. John Harvey Kellogg’s sanatorium in Battle Creek, Michigan, peanut paste was improved upon when chemist Joseph Rosefield added hydrogenated vegetable oil and called his spread Skippy.

That was 1922; not quite 100 years later, peanut butter is an American mainstay, often paired with jelly for that lunchbox workhorse the PB&J. For a rocking alternative, try peanut butter sandwiches the way Elvis Presley liked them: with ripe mashed bananas, grilled in butter.


25. Baked beans

It’s not a cookout, potluck, or the end of a long day in the saddle without a bubbling pot full of them. Just ask the Pioneer Woman, who waxes rhapsodic about the baked-bean recipe on her site (not a version with little weenies, but how fun are they?).

Yummy and plenty historical. Long before Bostonians were baking their navy beans for hours in molasses -- and earning the nickname Beantown in the process -- New England Indians were mixing beans with maple syrup and bear fat and putting them in a hole in the ground for slow cooking.

Favored on the frontier for being cheap and portable, chuck wagon, or cowboy, beans will forever live hilariously in popular culture as the catalyst behind the "Blazing Saddles" campfire scene, which you can review in unabashed immaturity on YouTube.


24. Popcorn

PopcornMovie theaters have a lot to be thankful for.

As the imperative on the Orville Redenbacher site urges: “All hail the super snack.” The bow-tied entrepreneur pitched his popcorn tent in Valparaiso, Indiana, which celebrates its heritage at the Valparaiso Popcorn Festival the first Saturday after Labor Day.

It’s just one of several Midwestern corn belt towns that vie for the title of Popcorn Capital of the World, but centuries before Orville’s obsession aromatically inflated in microwaves or Jiffy Pop magically expanded on stovetops, Native Americans in New Mexico discovered corn could be popped — way back in 3600 B.C.

According to, Americans currently consume about 15 billion liters a year; that’s 48 liters per man, woman, and child.


23. Fried chicken and waffles

Scottish immigrants brought the deep-fry method across the pond, and it was good old Colonel Saunders who really locked in on the commercial potential in 1930 when he started pressure-frying chicken breaded in his secret spices at his service station in Corbin, Kentucky, paving the way for Kentucky Fried and all the other fried chickens to come.

Nuggets, fingers, popcorn, bites, patties -- one of our all-time favorite ways to eat fried chicken is with waffles. And one of our favorite places to eat it is at Roscoe’s Chicken and Waffles.

Immortalized in "Pulp Fiction" and "Swingers," the L.A. institution got the soul-food seal of approval when Obama himself related to Jay Leno on "The Tonight Show" that he’d popped in for some wings and waffles and downed them in the presidential limo


22. New England clam chowder

New England Clam ChowderCreamy, oniony, clammy ... more please.

Gone are the days when Catholics religiously abstained from eating meat on Fridays, but you’ll still find clam chowder traditionally served in some East Coast locales -- not that it reminds anyone of penance these days.

There are time-honored versions of chowder from Maine to Florida, but the most famous and favorite has to be New England style: creamy white with potatoes and onions.

There’s Manhattan: clear with tomatoes. And there’s even Minorcan (from around St. Augustine, Florida): spicy with hot datil pepper. The variations on East Coast clam chowder are deliciously numerous.

Even the West Coast has a version (with salmon instead of pork). With your fistful of oyster crackers ready to dump in, you might stop to wonder: What were the Pilgrims thinking when they fed clams to their hogs?


21. New Mexican flat enchiladas

It was the pre-Columbian Maya who invented tortillas, and apparently the Aztecs who started wrapping them around bits of fish and meat. You have only to go to any Mexican or Tex-Mex place to see what those ancients wrought when someone dipped tortillas “en chile” (hence, the name).

“Flat” (the stacked New Mexico style) or rolled, smothered in red chili sauce or green (or both, for “Christmas” style), enchiladas are the source of much cultural pride in the Land of Enchantment; they’re particularly enchanting made with the state’s famed blue-corn tortillas -- fried egg on top optional.

Have a giant flat red one in Las Cruces, New Mexico, the last weekend in September at the Whole Enchilada Fiesta, where the main event is the making and partaking of the world’s biggest enchilada.


20. S’mores

S'moresS'mores on frozen hot chocolate.

Proust’s madeleines? We’ll go you one better on remembrance of things past: s’mores.

Gooey, melty, warm and sweet -- nothing evokes family vacations and carefree camping under the stars quite like this classic American food.

Whether they were first to roast marshmallows and squish them between graham crackers with a bar of chocolate no one seems to know, but the Girl Scouts were the first to get the recipe down in the 1927 "Tramping and Trailing with the Girl Scouts," transforming many a standard-issue campfire into a quintessential experience.

Celebrate sweetly on August 10: It’s National S’mores Day. Get those marshmallow sticks sharpened.


19. Lobster rolls

Boiled or steamed alive -- animal cruelty some insist -- lobsters practically define a great Down East occasion. And maybe nowhere more so than in Maine, which provides 80 percent of the clawed creatures, and where lobster shacks and lobster bakes are culinary institutions.

Melted butter on knuckle, claw, or tail meat -- we love it simple. But the perfect accompaniment to a salty sea air day in Vacationland would have to be the lobster roll. Chunks of sweet lobster meat lightly dressed with mayo or lemon or both, heaped in a buttered hot dog bun makes for some seriously satisfying finger food.

Fabulous finger-licking lobster time in Maine is during shack season, May to October, and every August, when Rockland puts on its annual lobster festival. Suggested soundtrack for a weekend of shacking: B-52s’ “Rock Lobster.”


18. Buffalo wings

Buffalo WingsNothing to do with buffaloes, everything to do with delicious.

Long before Troy Aikman became pitchman for Wingstop, folks in Buffalo, New York, were enjoying the hot and spicy wings that most agree came into being by the hands of Teressa Bellissimo, who owned the Anchor Bar and first tossed chicken wings in cayenne pepper hot sauce and butter in 1964.

According to Calvin Trillin, hot wings might have originated with John Young, and his “mambo sauce” -- also in Buffalo. Either way, they came from Buffalo, which, by the way, doesn’t call them Buffalo wings.

If you think your kitchen table or couch-in-front-of-football represents the extreme in wing eating, think again: Every Labor Day weekend, Buffalo celebrates its great contribution to the nation’s pub grub with the Buffalo Chicken Wing Festival.

At the 2011 event, 85,000 people snarfed 37 tons of the things.


17. Indian frybread

If you’ve had it at Indian Market in Santa Fe or to a powwow or pueblo anywhere in the country, you’re probably salivating at the very thought.

Who would think that a flat chunk of leavened dough fried or deep-fried could be so addictive?

Tradition says it was the Navajo who created frybread with the flour, sugar, salt, and lard given to them by the government when they were relocated from Arizona to Bosque Redondo, New Mexico, 150 years ago.

Frybread’s a calorie bomb all right, but drizzled with honey or topped with ground beef, tomatoes, onions, cheese, and lettuce for an Indian taco or all by its lonesome, it’s an American Indian staple not to be missed.


16. Barbecue ribs

Barbecue Ribs President Lyndon Johnson eats ribs the Texas way at a 1964 election victory barbecue party.

Pork or beef, slathered or smoked -- we’re not about to wade into which is more embraced, what’s more authentic, or even what needs more napkins. There are cook-offs all over the country for your own judging pleasure.

But we will admit we’re partial to pork ribs. The Rib ’Cue Capital? We’re not going to touch that one with a three-meter tong, either. We’ll just follow signs of grinning pigs in the South, where the tradition of gathering for barbecues dates to before the Civil War and serious attention to the finer points of pork earn the region the title of the Barbecue Belt.

Outside of the belt, Texas smokes its way to a claim as a barbecue (beef) epicenter -- check out the ’cue-rich town of Lockhart. And let’s not forget Kansas City, where the sauce is the thing. But why debate it when you can just eat it?


15. BLT

How many sandwiches get to go by their initials?

When tomatoes come into season, there’s hardly a better way to celebrate the bounty than with a juicy bacon, lettuce, and tomato.

Food guru John Mariani says the BLT is the no. 2 favorite sandwich in the United States (after ham), and it’s no. 1 in the United Kingdom.

Bread can be toasted or un, bacon crispy or limp, lettuce iceberg or other (but iceberg is preferred for imparting crunch and no interfering flavor), and mayo good quality or just forget about it.

Provenance of the BLT isn’t clear, but a remarkably similar club sandwich showed up in the 1903 Good Housekeeping Everyday Cook Book. Even if the sodium level gives the health-minded pause, the BLT tastes like summer -- and who can resist that?


14. Apple pie

Apple PieWhen a pornographic scene in a delinquent movie does nothing to affect its popularity, you know a food is great.

According to a pie chart (seriously) from the American Pie Council, apple really is our national favorite -- followed by pumpkin, chocolate, lemon meringue and cherry.

Not to burst the patriotic bubble, but it’s not an American food of indigenous origin.

Food critic John Mariani dates the appearance of apple pies in the United States to 1780, long after they were popular in England. Apples aren’t even native to the continent; the Pilgrims brought seeds.

So what’s the deal with the star-spangled association? The pie council’s John Lehndorff explains: “When you say that something is ‘as American as apple pie,’ what you're really saying is that the item came to this country from elsewhere and was transformed into a distinctly American experience.”

And you’re saying Americans know something good enough to be an icon when we eat it, with or without the cheddar cheese or vanilla ice cream on top.


13. Frito pie

Even the most modest chili has legions of fans. Consider Kit Carson, whose dying regret was that he didn’t have time for one more bowl. Or the mysterious “La Dama de Azul,” a Spanish nun named Sister Mary of Agreda, who reportedly never left her convent in Spain but came back from one of her astral projections preaching Christianity to Indians in the New World with their recipe for venison chili.

Less apocryphally, “chili queens” in 1880s San Antonio, Texas, sold their spicy stew from stands, and the “San Antonio Chili Stand” at the 1893 Chicago world's fair secured chili’s nationwide fame.

We really love the American ingenuity that added corn chips and cheddar cheese to make Frito pie, a kitschy delight you can order served in the bag at the Five & Dime on the Santa Fe Plaza, the same physical location of the original Woolworth’s lunch counter that came up with it.


12. Po’ boy

Po’ boy sandwichAmazing Po’ boy sausages.

The muffaletta might be the signature sandwich of Crescent City, but the po’ boy is the “shotgun house of New Orleans cuisine.”

The traditional Louisiana sub is said to have originated in 1929, when Bennie and Clovis Martin -- both of whom had been streetcar conductors and union members before opening the coffee shop that legend says became the birthplace of the po’ boy -- supported striking streetcar motormen and conductors with food. 

"We fed those men free of charge until the strike ended,” Bennie was quoted. “Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.’”

Enjoy the beloved everyman sandwich in its seemingly infinite variety (the traditional fried oyster and shrimp can’t be beat) and fight the encroachment of chain sub shops at the annual Oak Street Po-Boy Festival in November.


11. Green chili stew

Have pork and green chiles ever spent such delicious time together? Green chile stew has been called the queen of the New Mexican winter table, but we don’t need a cold winter day to eat this fragrant favorite.

We like it anytime -- so long as the Hatch chiles are roasted fresh. Order them from Hatch Chile Express in Hatch, New Mexico, the Chile Capital of the World; they come already roasted, peeled, deseeded, chopped, and frozen.

Better yet, make the trip to green chile stew country and order up a bowl. Whether you eat it in New Mexico at a table near a kiva fireplace or at your own kitchen table, the aroma and taste are to die for, and the comfort level remarkable on the resurrection scale.


10. Chocolate-chip cookies

Chocolate Chip CookiesChew-crunchy, yummy perfection.

Today the name most associated with the killer cookie might be Mrs. Fields, but we actually have Ruth Wakefield, who owned the Toll House Inn, a popular spot for home cooking in 1930s Whitman, Massachusetts, to thank for all spoon-licking love shared through chocolate chip cookies.

Was Mrs. Wakefield making her Butter Drop Do cookies when, lacking baker’s chocolate, she substituted a cut-up Nestle’s semisweet chocolate bar? Or did the vibrations of a Hobart mixer knock some chocolate bars off a shelf and into her sugar-cookie dough?

However chocolate chips ended up in the batter, a new cookie was born. Andrew Nestle reputedly got the recipe from her -- it remains on the package to this day -- and Wakefield got a lifetime supply of chocolate chips. Can you feel the serotonin and endorphins releasing?


9. Blueberry cobbler

Also charmingly called slump, grunt, and buckle, cobbler got its start with early oven-less colonists who came up with the no-crust-on-the-bottom fruit dish that could cook in a pan or pot over a fire.

They might have been lofting a mocking revolutionary middle finger at the mother country by making a sloppy American version of the refined British steamed fruit and dough pudding. Cobblers become doubly American when made with blueberries, which are native to North America (Maine practically has a monopoly on them).

We love blueberries for how they sex up practically any crust, dough, or batter, maybe most of all in cobblers and that other all-American favorite, the blueberry muffin.


8. Delmonico’s steak

SteakIf cows weren't meant to be grilled, why did God make them sizzle so deliciously?

There are steakhouses all over the country but perhaps none so storied -- with a universally acclaimed steak named for it no less -- as the original Delmonico’s in New York.

The first diner called by the French name restaurant, Delmonico’s opened in 1837 with unheard-of things like printed menus, tablecloths, private dining rooms, and lunch and dinner offerings. Among other firsts, the restaurant served the “Delmonico Steak.” Whatever the excellent cut (the current restaurant uses boneless rib eye), the term Delmonico’s Steak has come to mean the best.

Lightly seasoned with salt, basted with melted butter, and grilled over a live fire, it’s traditionally served with a thin clear gravy and Delmonico’s potatoes, made with cream, white pepper, Parmesan cheese, and nutmeg -- a rumored favorite of Abraham Lincoln’s.


7. Chicago-style pizza

Naples gave us the first pizza, but the City of Big Shoulders (and even bigger pizzas) gave us the deep dish. The legend goes that in 1943, a visionary named Ike Sewell opened Uno’s Pizzeria in Chicago with the idea that if you made it hearty enough, pizza, which up till then had been considered a snack, could be eaten as a meal.

Whether he or his original chef Rudy Malnati originated it, one of those patron saints of pizza made it deep and piled it high, filling a tall buttery crust with lots of meat, cheese, tomato chunks, and authentic Italian spices.

Thin-crust pizza made in a brick oven has its place, but if you lust for crust, nothing satisfies quite like Chicago-style.


6. Nachos

NachosFor snacking perfection, just add salsa and guacamole.

The bane of diets and the boon of happy hours -- could there be a more perfect calorie-dense accompaniment to a pitcher of margaritas?

Less rhetorically: why does Piedras Negras, Mexico, just over the border from Eagle Pass, Texas, host The International Nacho Festival and the Biggest Nacho in the World Contest every October?

Because it was there that Ignacio “Nacho” Anaya invented nachos when a gaggle of shopping wives of American soldiers stationed at Fort Duncan arrived at the Victory Club restaurant after closing time.

Maitre d’ Ignacio improvised something for the gals with what he had on hand, christening his melty creation nachos especiales. From thence they have gone forth across the border, the continent and the world.


5. Philly cheese steak

It’s a sandwich so greasy and hallowed in its hometown that the posture you must adopt to eat it without ruining your clothes has a name: “the Philadelphia Lean.”

Made of “frizzled beef,” chopped while bein  g grilled in grease, the Philly cheese steak sandwich gets the rest of its greasy goodness from onions and cheese (American, provolone, or Cheese Whiz), all of which is laid into a long locally made Amoroso bun.

Pat and Harry Olivieri get the credit for making the first cheese steaks (originally with pizza sauce -- cheese apparently came later, courtesy of one of Pat’s cooks) and selling them from their hot dog stand in south Philly.

Pat later opened Pat’s King of Steaks, which still operates today and vies with rival Geno’s Steaks for the title of best cheese steak in town.


4. Hot dogs

Hot dogsDesigned so perfectly for the human mouth, it's rude to decline.

Nothing complements a baseball game or summer cookout quite like a hot dog.

For that we owe a debt to a similar sausage from Frankfurt, Germany (hence, “frankfurter” and “frank”) and German immigrant Charles Feltman, who is often credited with inventing the hot dog by using buns to save on plates.

But it was Polish immigrant Nathan Handwerker’s hot dog stand on Coney Island that turned the hot dog into an icon. Every Fourth of July since 1916, the very same Nathan’s has put on the International Hot Dog Eating Contest (current five-time winner Joey Chestnut took the title in 2011, downing 62 hot dogs and buns in the 10-minute face-stuffing).

Meanwhile in Windy City, the steamed or water-simmered all-beef Chicago dog (Vienna Beef, please) is still being “dragged through the garden” and served on a poppy seed bun -- absolutely without ketchup.


3. Reuben sandwich

Who knew sauerkraut could be so sexy? Was it the late-night inspiration of grocer Reuben Kulakofsky, who improvised the eponymous sandwich in 1925 to feed poker players at Omaha’s Blackstone Hotel? Or perhaps the brainchild of Arnold Rueben, the German owner of New York’s now-defunct Reuben’s Delicatessen, who came up with it in 1914?

The answer might be important for dictionary etymologies, but the better part of the secret to the Reuben is not who it’s named after but what it’s dressed with. Aficionados agree: no store-bought Russian or Thousand Island -- the sauce needs to be homemade.

And you’ll want thick hand-sliced rye or pumpernickel, and good pastrami or corned beef. Don’t have a serious deli near you? Go to and try the recipe from Ann Arbor, Michigan’s famed Zingerman’s deli -- proof you don’t have to be named Reuben to do this classic right.


2. Cheeseburger

Lunch counter, traditional, gourmet, sliders, Kobe. White Castle, Whataburger, Burger King, In-N-Out, McDonald’s, Steak N’ Shake, Five Guys, The Heart Attack Grill. It’s hard to believe, but it all began with a simple mistake.

Or so say the folks in Pasadena, California, who claims the classic cheeseburger was born there in the late 1920s when a young chef at The Rite Spot accidentally burned a burger and slapped on some cheese to cover his blunder.

Our favorite rendition might be the way they do cheeseburgers in New Mexico: with green chilis, natch. Follow the Green Chile Cheeseburger Trail at (don’t miss them at Bobcat Bite and Bert’s Burger Bowl in Santa Fe).


1. Thanksgiving dinner

ThanksgivingHome is wherever there's a turkey like this.

No fancy centerpieces or long-simmering family squabbles at that first Thanksgiving when the Pilgrims decided not to fast but to party with the Wampanoag Indians in 1621 Plymouth.

Today we eschew the venison they most certainly ate, and we cram their three days of feasting into one gluttonous gorge.

Indigestion notwithstanding, nothing tastes so good as that quintessential all-American meal of turkey (roasted or deep-fried bird, or tofurkey, or that weirdly popular Louisiana contribution turducken), dressing (old loaf bread or cornbread, onion and celery, sausage, fruit, chestnuts, oysters -- whatever your mom did, the sage was the thing), cranberry sauce, mashed and sweet potatoes, that funky green bean casserole with the French-fried onion rings on top, and pumpkin pie.

Almost as iconic (and if you ask most kids, as delicious) is the turkey TV dinner, the 1953 brainchild of a Swanson salesman looking to use up 260 overestimated tons of frozen birds. No joke: He got the idea, he said, from tidily packaged airplane food. We do love those leftovers.







速度快,垃圾,處理 - 當涉及到美國的食品,該國最出名的是這是由詞更適合於油膩的描述,研磨工業產出的東西。 




基本原則:承認,甚至還試圖確定美國的食品是艱難的; 進一步確認,採摘最喜歡的美國項目必然意味著離開了或不小心忽略了一些深受人們喜愛的地方特色菜。







佛羅里達州官方的餡餅,這個時髦的餡餅也自己一個世界性的聲譽,這在開始 - 還有什麼地方? - 佛羅里達群島,是從那裡來的小石灰,給了餅圖它的名字。





請注意,它往往具有註冊商標 - 這些商業哈希褐色缸確實是專有的礦石井田公司。如果您想要得到的格里格兄弟誰創立礦井田之一,你必須要拿出東西做的切好的土豆吃剩的條子了。





















脫水乾癟肉幾乎面目全非 - 這麼多的味覺享受的不太可能的來源,但生澀的是背包客,路遊的,和愛吃零食隨處可見的一種高蛋白的最愛。

這是美國食品,我們喜歡我們的曠野蠐螬的方式 - 堅韌和辣。




但是你把你的生澀 - 咖啡館或咖啡因; 成條,片或絲 - 準備咀嚼漫長而艱難的。你仍然有自己的牙齒,對不對?





這是前不久的菜是做它的方式到菜單中的孤星國家並與其心愛的作料陣列蔓延 - 烤洋蔥和青椒,峰蓋洛,乳酪絲,和酸奶 - 全國各地。不要忘了Altoids。









這是南炊具的支柱之一,但玉米麵包是許多文化的靈魂食物 - 黑,白,和美國原住民 - 而不僅僅是南部梅森 - 狄克遜。

磨玉米粗,你已經有了糝; 浸泡在鹼性內核,並且你已經有了霍米尼(我們鼓勵你做飯成posole)。酵細磨玉米粉與泡打粉,和你有玉米麵包。

南方HUSHPUPPIES和玉米推遲實施,新英格蘭johnnycakes; 煮熟的煎鍋或鬆餅罐; 加味奶酪,香草,或jalapeños - 玉米麵包任何化身仍然是快速和容易去到麵包,歷史使它印度和先鋒母親的最愛,今天保持它在全國各地的表。












餅乾是傳統的黃油或豬油和牛奶製成; 牛奶(或“鋸木廠”或國家)芡汁肉水滴和良好的鮮豬肉香腸和黑胡椒(通常)塊。




Smithfireld火腿奧威爾是正確的 - 豬不排除。



原有的鄉村風格美式火腿乾燥固化保存; 咸又硬,它可以保持,直到浸泡在水中(以除去鹽和重組)烹調前。在美味正宗的治愈弗吉尼亞鄉村火腿恰好一直是著名的弗吉尼亞州,托馬斯·杰斐遜的最愛。








與大西洋鮭魚,這是99.8%的養殖,阿拉斯加鮭魚是野生的,這意味著魚類自由生活,吃乾淨 - 所有最好釉用第戎芥末或真正的楓糖漿。阿拉斯加鮭魚的季節正好與他們的回歸到產卵流(這是一個驚人的嗅覺,指導他們在那裡出生的確切位置)。




這麼多比網關的壽司,加州卷不只是懦夫誰也不能去它的原始。但是,這本質上它得到了它在洛杉磯,那裡的壽司廚師從日本試圖獲得在後期1960s/early 20世紀70年代開始搶灘的方式。


鱷梨 - 蟹 - 黃瓜卷一炮走紅,並從南加灘頭陣地,壽司征服的國家。領先後的支出壽司入侵20世紀80年代,加州卷現佔地雜貨店隨處可見。芥末的人?





但是你媽媽做了 - 我們猜測番茄醬在上面? - 她大概投放了哦,所以,可靠的肉餅土豆泥和青豆。




糝,心愛和誤解 - 與美國到他們的本地根。他們青睞的熱早餐,在所謂的沙粒帶,束腹帶一切從弗吉尼亞州到得克薩斯州和地方的菜是小餐館的菜單上提供的標準。

糝是什麼,如果不是通用的:他們可以去平原,鹹味,或甜; 香煎或粥狀。簡單和便宜,糝也深刻地滿意。



通心粉和奶酪沒有任何狡猾的這個卡夫現象 - 只是美味的grub。


沒什麼特別美國關於意大利面和奶酪 - 除了一個事實,即在歐洲旅行,托馬斯·杰斐遜喜歡某個麵條菜這麼多,他邊聽邊記,把它送達回老家的國宴為“通心粉餡餅。”






浮橋式(與填料混合,並送達包子)或餐廳/美食風格; 炸,烤,或烤,蟹餅可以與任何類型的蟹製成,但切薩皮克灣的藍蟹是首選的傳統和味道。












獲取一個難忘的碗在心腹馬雷在北灘,Scoma的漁人碼頭,以及錨Oyster Bar在卡斯楚區。不心疼有關與“懶男人的”cioppino去 - 它只是意味著你不會花一半的飯開裂貝類。




正如所有偉大的美國出生的中國蠐螬的開創性的象徵,然而,我們讚揚強大的幸運餅乾。幾乎可以肯定的發明在加利福尼亞州在20世紀初(起源故事舊金山,洛杉磯,甚至日本之間變化)時,黃油甜新月在世界各地的中國人的關節現在發現...... 與中國顯著的例外

這是確定的 - 脆脆的餅乾仍然是我們最喜歡的方式來關閉任何中國餐。



霜狀或矮胖?每一個他自己的,但每個人 - 除了那些患有可怕和危險的花生過敏,誰擔心生病有關它們的媽媽 - 愛一個好的花生醬三明治。


那是1922; 不太100多年後,花生醬是美國的中流砥柱,經常搭配果凍的飯盒主力的PB&J。對於一個搖擺的替代,試著花生醬三明治的方式貓王喜歡他們:用成熟的香蕉泥,烤黃油。



美味和豐富的歷史。不久波士頓被烘烤的菜豆幾個小時的糖蜜 - 並獲得綽號Beantown的過程中 - 新英格蘭的印第安人與楓糖漿混合豆類和承擔的脂肪,並把它們在地下慢煮一個洞。





它只是爭奪世界爆米花資本的標題幾個中西部玉米帶的城鎮之一,但百年前奧維爾的痴迷芳族膨脹的微波爐或捷飛流行奇蹟般地擴展了爐灶台,美洲原住民在新墨西哥州發現的玉米可以彈出 - 路早在公元前3600,美國人目前每年消費大約15十億升;這48個升每一個男人,女人和孩子。



掘金,手指,爆米花,咬傷,餡餅 - 我們的所有時間最喜愛的方式吃炸雞是華夫餅之一。而我們最喜歡的地方吃它一個是在羅斯科的雞和華夫餅。




飄的日子,天主教徒吃肉上週五宗教棄權的日子,但你還是會發現蛤蜊濃湯在一些東海岸區域設置傳統上 - 而不是它提醒苦修的人這些天。





這是前哥倫布時期瑪雅是誰發明的玉米餅,顯然阿茲台克人誰開始環繞他們周圍的魚和肉的位。你只要去任何墨西哥或德克薩斯 - 墨西哥的地方,看看那些古人鍛造,當有人蘸餅“智恩”(由此得名)。

“平”(堆疊新墨西哥州風格)或捲起,悶死在紅辣椒醬或綠色(或兩者兼而有之,為“聖誕節”的風格),辣醬玉米餅餡是多文化的自豪感在結界的土地來源; 他們分外妖嬈取得與國家著名的藍色玉米餅 - 煎雞蛋在上面選購。





糊糊,化開,溫暖和甜蜜 - 沒有喚起家庭度假和無憂無慮的露營星空下很喜歡這個經典的美式食品。




水煮或是清蒸活 - 虐待動物的一些堅持 - 龍蝦幾乎定義了一個巨大的向下東場合。也許無處遠遠超過在緬因州,它提供了80%的爪動物,並在窩棚龍蝦和龍蝦烘烤的美味機構。

對關節,爪,或尾肉融化的黃油 - 我們喜歡它的簡單。但完美的伴奏,咸氣海一天在旅遊度假村中必須是龍蝦卷。甜龍蝦肉塊加蛋黃醬,檸檬或兩者輕易穿著,堆在一個奶油熱狗麵包使得一些嚴重滿足手指食物。





在Buffalo也 - 據卡爾文Trillin,辣雞翅可能起源與約翰·楊和他的“曼波醬”。無論哪種方式,他們從水牛城來了,這,順便說一下,不叫他們布法羅翅膀。




如果你已經在Santa Fe或一個巫師或普韋布洛在全國任何地方有它在印度市場,你可能垂涎欲滴的很有思想。





燒烤排骨 林登·約翰遜總統吃排骨德州的方式在1964年的大選中獲勝的燒烤派對。

豬肉或牛肉,厚厚地塗或煙熏 - 我們不是要涉水到這是更接受,更重要的是真實的,甚至是有什麼需要更多的餐巾。有廚師銷全國各地,為自己的判斷樂趣。


帶外,德州抽煙的方式來索賠的燒烤(牛肉)震中 - 檢查出的'線索富鎮駱克的。而且我們不要忘了堪薩斯城,那裡的醬是的東西。但為什麼爭論它時,你可以吃嗎?






基本法測試的出處並不清楚,但非常相似俱樂部三明治在1903好管家每天煮書出現了。即使鈉水平給人的健康意識的停頓,在BLT味道像夏天 - 誰可以抗拒呢?



據餅圖從美國派議會(嚴重),蘋果真的是我們民族最喜愛的 - 其次是南瓜,巧克力,檸檬酥皮和櫻桃。


美食評論家約翰·馬里亞尼日期,在美國的蘋果餡餅,以1780的外觀,之後不久便風靡英國。蘋果甚至沒有原產於大陸; 朝聖者帶來的種子。










傳統的路易斯安那子,據說起源於1929年,本尼和克洛維斯馬丁 - 兩人都已經打開咖啡館的傳說成為了寶'男孩的發源地之前有軌電車導體和工會成員 - 支持驚人的​​有軌電車車長和導線同食。 





任何時候,我們喜歡它-只要哈奇辣椒被烤的新鮮。從責令其孵化智利快遞在艙口,新墨西哥州,世界的智利首都; 他們已經來烤,去皮,去籽,切碎,和冷凍。




今天,隨著殺手餅乾最有關聯的名稱可能是太太場,但是我們實際上有露絲韋克菲爾德,誰擁有收費House Inn酒店,為家庭烹飪在20世紀30年代惠特曼,美國馬薩諸塞州的熱門地點,要感謝所有的勺子舔愛分享通過巧克力片餅乾。


但是巧克力片在連擊結束了,一個新的cookie誕生了。安德魯雀巢據說得到了配方從她的 - 它仍然在封裝到這一天 - 和韋克菲爾德獲得了終身提供巧克力片。你可以感受到血清素和內啡肽釋放?







有牛排館遍布全國,但也許沒有那麼傳奇 - 一個命名為它毫不遜色有口皆碑牛排 - 為原始德爾莫妮科在紐約。


輕輕地用食鹽調味,塗上油融化的黃油和烤過實彈射擊,它傳統上用細清晰肉汁和德爾莫妮科的土豆,奶油,白胡椒,帕爾馬乾酪,和肉荳蔻製成 - 亞伯拉罕林肯的傳言最愛。







飲食的禍根和歡樂時光的福音 - 可能會有一個更完美的高熱量的伴奏,瑪格麗塔的投手?







帕特和哈里Olivieri的獲得榮譽,使第一乳酪牛排(最初與比薩醬 - 奶酪顯然後來,禮貌帕特的廚師之一),並從他們的熱狗賣他們站在南費城。








與此同時,在風城,蒸或水燜全牛肉芝加哥狗(維也納牛肉,請先)仍在“穿過花園拖”,並送達罌粟籽麵包 - 絕對沒有番茄醬。



答案可能是詞典詞源重要,但秘密給魯本的大部分不是誰它的名字命名,但就是它的穿著。迷同意:沒有商店買來的俄羅斯或千島 - 醬油必須是自製的。





我們最喜歡的翻譯可能是他們在新墨西哥州乾酪的方法:用綠辣椒,自然不可缺少。按照綠色智利漢堡足跡在  (不要錯過他們在山貓咬和Bert的漢堡碗聖達菲)。





消化不良儘管如此,沒有什麼味道這麼好,火雞是典型的全美國餐(烤或炸鳥,或tofurkey,或者說古怪流行路易斯安那貢獻turducken),穿衣(老麵包麵包或玉米餅,洋蔥和芹菜,香腸,水果,栗子,牡蠣 - 無論你的媽媽也,聖人是的東西),小紅莓醬,土豆泥和紅薯,那質樸的綠豆沙鍋在頂部的法式油炸洋蔥圈和南瓜餅。



    evita6804 發表在 痞客邦 留言(0) 人氣()