Street foods are mostly like people who taste varieties of food around the world. according to the traveling websites here, provide some top counties were popular among travelers
Moroccans have a serious sweet tooth, and you find a lot of cookies and pastries sold in the stalls in the souks. My favorite Moroccan street snack is the Meloui, a kind of pancake made of folded pastry that you buy hot off the stove. It’s a very heartwarming bite, a sort of comfort street food.
2. Turkey – Istanbul:
The most recognizable Turkish street food is probably simit — a cross between a bagel and a pretzel dipped in molasses and crusted with sesame seeds. Because so many people from around Turkey and the region migrate to Istanbul, the city’s sidewalks are a walkable sampler platter. Durum is basically kebabs turned into wraps; they can appear on menus of fine restaurants, but just as easily on street corners. Turkish pizza, properly called lahmacun, presents a simple but satisfying meal at all hours of the night. Turkish ice cream is ubiquitous and immensely satisfying, especially in pistachio.
3. Thailand -Bangkok:
Street food vendors in Bangkok operate on a fixed rotation, from breakfast to late-night. Thai-Style Fried Noodles, Flat Noodles Stir-Fried with Soy Sauce, Spring Rolls are some of the popular dishes among the street food lists. Banglamphu or Bangkok’s Old Town is a famous place for food vendors.
4. Hong Kong:
Fei Jie’s (Shop 4A, 55 Dundas Street, Mong Kok) braised turkey kidneys and pig intestines attract a line of fans every day. Hop Yik Tai (121 Lam Street, Sham Shui Po) serves some of the silkiest Cheong fun.
Some Egyptian street food has become takeaway fare internationally. Koshary mixes rice, pasta, lentils, and chickpeas, topped with a vinegary tomato sauce. For dessert, hot tea helps wash down the kunafa, crystallized honey that’s better than Willy Wonka’s confections.
6. Mexico: Mexico City:
Even the humblest taco stand in Mexico City has fresh tortillas and grilled meats, or tlacoyos (fatter than tortillas) topped with favas, cheese, and a dollop of green salsa. In recent years interest in native Mexican cuisine has exploded, making use of indigenous ingredients and methods for flavors impossible to experience anywhere else. Tours like Eat Mexico guide newcomers through it all, from atole drinks of rice and masa for breakfast to late-night tacos and mexcal.
7. Franc- Paris:
Dining in Paris can be an experience in itself. On cold days, nothing’s more welcome than street vendors roasting chestnuts and crepes on the streets around Montparnasse. A buckwheat crepe with gruyere, ham, and egg — crispy around the edges, soft in the middle — is a must-have. Haute cuisine is, of course, the subject of entire books, schools, and libraries.
8. Italy – Rome:
The pizza at Pizzarium, near the Vatican, aka Bonci pizza Rustica, carefully concocts slow-leavened doughs from stone-ground flour that gets topped with fresh, seasonal ingredients. The chef Gabriele Bonci also has a patisserie called Panificio Bonci, a perfect spot for an espresso and exploring ancient methods of bread-making.
Some of Beijing’s best street food is now available off the streets and in organized food courts, where customers buy a card that they load with cash and swipe at each vendor. The Jiumen Snack Street, surprisingly well-hidden among the narrow paths of the hutongs around Houhai lake, hosts many of the vendors who once shouted at patrons on the sidewalk. They claim to offer 200 kinds of snacks, drinks, and desserts, but that could be a low count.
10. South Africa -Durban:
Durban is known for its curries, which over the generations have adapted to South African ingredients and tastes. Prince Edward Street downtown is a humble but revered institution that remains true to the classic Tea Room takeaway. Sunrise Chip & Ranch, Afro’s Chicken, by the beach, grills up its poulet to order and offers shaded seating with an ocean breeze. Local culture and cuisine is a blend of Zulu, Indian and white South Africans. Local culture and cuisine is a blend sourced from Zulu, Indian and white South Africans, who each bring a little something to the mix.