介绍： Books & arts

来源于《图书与艺术》版块
Immigration on a plate
盘子上的移民
A bao in every steamer
每个蒸笼上都有一个包子
The development of Chinese-American cuisine reflects the community’s own upward trajectory
美籍华人烹饪的发展反映了社区自身的上升轨迹
For several years, beginning in the mid-2000s, devotee...

介绍： Books & arts

来源于《图书与艺术》版块
Immigration on a plate
盘子上的移民
A bao in every steamer
每个蒸笼上都有一个包子
The development of Chinese-American cuisine reflects the community’s own upward trajectory
美籍华人烹饪的发展反映了社区自身的上升轨迹
For several years, beginning in the mid-2000s, devotees of Chinese food on America’s east coast obsessed over a mystery: Where was Peter Chang? A prodigiously talented—and peripatetic—chef, Mr Chang bounced around eateries in the south-east. One day diners at a strip-mall restaurant in suburban Richmond or Atlanta might be eating standard egg rolls and orange chicken; the next, their table would be graced by exquisite pieces of aubergine the size of an index finger, greaselessly fried and dusted with cumin, dried chillies and Sichuan peppercorns. Or by a soup made of pickled mustard greens and fresh sea bass, in its way as hauntingly perfect and austere as a Bach cello suite.
从21世纪中期开始，连续数年，美国东海岸的中餐爱好者们正为一个谜而着迷：张鹏亮在哪里？作为一名天赋异禀、四处奔波的厨师，张鹏亮在美国东南部的餐馆里奔波。某天在里士满郊区或亚特兰大的一家购物中心餐厅用餐的顾客，可能会吃到标准的蛋卷和橙汁鸡；接下来，他们的餐桌上将会出现食指大小的精致茄子，无油煎炸，撒上孜然、干辣椒和花椒。或者用酸菜和新鲜海鲈鱼做成的汤，就像巴赫的大提琴组曲一样完美而又简朴，令人回味无穷。