When it comes to international food, we are spoiled for choice, so it has been difficult to narrow down where the best flavours in the world are. However, exploring a few different countries and what they have to offer should go some way to satisfying our palate, should we decide to add them to our travel list and then make them our go-to destination.

Jiaozi (China)

If you love dumplings in your soup, then the Chinese variation on dumplings is Jiaozi. They are not plain, like those found in English soup at least, they are stuffed full of vegetables and mincemeat. The filling is wrapped up in a yanbao (silver ingot) shape and they are then deep-fried. To add further to their taste, they are dipped into sesame oil. Jiaozi are generally eaten for breakfast in China. So, what a delicious start to the day they could be?

Pho (Vietnam)

These are not many letters to tell your friends about. Talking of dumplings, this is the soup. It contains lots of rice noodles and includes fresh vegetables and spices. In its traditional form, thin slices of beef will be added to the soup at the last minute, which is flash cooked. Pho Ga is an alternative that will use chicken instead of beef for one of its ingredients. For versatility with this dish, there are also tofu variations. With many pho restaurants opening their doors, you will have no trouble finding this inexpensive and easy dish to enjoy while out and about in Vietnam.

Cheese Fondue (Switzerland)

If you are looking for a warming dish, which you would be in Switzerland, then how about Cheese Fondue, which originated from the Alps? Traditionally, it was a peasant dish that used the winter ingredients available, including cheese, wine, and bread. Anyone who adores cheese will love this dish. It is cooked in a fondue pot and skewers are required. Once you have the tools, the recipe is simple, but these foods are always best experienced where they originated. The perfect places to sample it are therefore at a Swiss or French restaurant.

Tagine (Morocco)

If you like a good stew, then tagine is for you. It is a dish that is slowly cooked in a clay pot that is dome-shaped. This will keep its ingredients moist and full of flavour, which can only benefit the eater. In terms of flavour, it is a smoky one. The meat used in the dish is either lamb or chicken. If you like to go primitive, you will love the idea that the dish is traditionally eaten with hands. Who needs cutlery or chopsticks? This Moroccan meal is served over couscous to keep it accurate. But then, this will be the case if you eat it in its homeland. It is one you could try recreating yourself, but without the correct cookware, one that is best left to those experienced in cooking it.

So, four different countries and four different foods those countries are known for. It has become a part of travelling that we experience the local foods from the places that we visit, and ones that are specific to that place. This can be established beforehand from an internet search before you decide on your final destination. If your local travel agent happens to have a member of staff that has visited your chosen country, then they will have an idea of local foods eaten too. Other clues might be found in supermarkets and on product packaging, except that you might not want to spoil the surprise by tasting those foods before you go, but instead, on your return. It will be interesting to see how closely food producers have been able to replicate these traditional foods.