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CHINA WORLD   MAY 2019 / 2019 年 5 月刊  18




































           青稞煎饼、牦牛麻辣烫,



           高原美味空降三五堂!


           TASTE HIGHLAND FLAVOURS



           AT SAN WU TANG





           煎饼果子和麻辣烫,可是三五堂响当当的两样镇堂之宝。                                                  Chinese Pancake and Malatang are two of the city's popular and traditional
                                                                                      dishes, but they're getting an all-new twist at San Wu Tang this month.
           近期,这两款经典又能打的诱惑美食再次升级!来自世界
           三极之一——青藏高原的牦牛和青稞,一起“策马奔腾”                                                 With recipes created by Hotel Jen Beijing’s Executive Sous Chef Jenny Gao, we're
                                                                                     adding highland barley to our signature Chinese Pancake for an earthy flavour.
           至三五堂,带来牦牛麻辣烫和青稞酱牦牛肉煎饼,让你在
                                                                                     Our signature Malatang will also greet you with highland yak meat.
           帝都便可感受地道的高原风味。
           三五堂招牌麻辣烫添加青藏高原直采的牦牛肉,现切现                                                 Last year, upon turning 48, Chef Jenny decided to embark on a new adventure by
                                                                                    driving across the country from Beijing to the Qinghai–Tibet area to find the source
           烫,锁住高原的原汁原味;而经典的“必威登录”煎饼则添
           加颇具高原生命力的青稞草磨粉,搭配精心制作的酱牦                                                 of the Sanjiang River. Part-birthday celebration, part-celebration of her 29th year as
                                                                                   a chef, her journey was full of mountains, rivers and culinary inspiration that pushed
           牛肉,裹起一层一层的风味,呈现来自高原的绿色纯净。
                                                                                   her to get creative in the kitchen.
           去年,48 岁的行政副总厨高宁高姐除了忙事业,还抽空自驾去了
           趟青海,寻找三江的源头,纪念自己曾在三江咖啡厅度过的那 29 年风云岁月。这一                            On the road, Chef Jenny’s first stop was Qinghai, where she was met with a harsh climate,
                                                                              fascinating food and animals and plants that offered up plenty of inspiration. She discovered
           路有山有水有奇遇,各种启发高姐的创造灵感,促使着高姐再次发挥她的“神来之手”,
           为食客带来各种美食。                                                         that the region’s traditional cooking methods allowed the natural flavours to truly pop. The
                                                                              philosophy “use the most simple, raw materials” is a motto deeply imprinted on Jenny’s
           青藏之行的第一站是青海,青海那令人勇往的气候,令人着迷的食材,令人不禁感
                                                                              heart. The second stop was Bayankala Mountain, where the altitude is exactly 4,829 metres
           叹的高寒地区动、植物生命力都给了高姐不同的创造灵感。原始的烹煮手法让人更
           能品尝食物的原汁原味,“使用最淳朴的原料”这句话也深深地烙印在高姐心上。                               (Chef Jenny is 48 years old, and has had a career as a chef for 29 years). That’s what we
                                                                              call fate! This serendipitous encounter is what inspired her to use the rest of her trip to put
           青藏之行的第二站是巴彦喀拉山,这里的海拔高度恰好是 4829(48 岁,从业 29 年),
           生命的数字激励着高姐的责任感,让她依然想为三五堂再做点什么。于是,高姐开                               together something special for San Wu Tang.
                                                                              Chef Jenny explored many ingredients in the highlands that helped promote the health of
           始在接下来的路途中努力寻找不一样的高原食材。
                                                                              the locals there.  When she saw yak in the Qinghai–Tibet Plateau drinking from mountain
           考虑到城市的三高人群,又想到三五堂食客的喜好,高姐在青藏探寻了多款美味,
           而当她看到身处青藏高原,饮用山泉水,口嚼天然牧草的牦牛时,肯定的话语不断                               springs and chewing on cordyceps, she thought, “That’s it!”  She immediately knew which
                                                                              local food she had to bring back to Beijing. However, Chef Jenny didn’t stop at yak meat.
           在心间回绕:“就是它了!”。但优质的牦牛肉并不能让高姐满足,她一直在青藏
           寻找着颇具生命力的植物,与牦牛肉相互搭配,相互作用,还要保证营养的均衡。                               She kept searching and finally found highland barley, the most common and most vital plant
                                                                              in the highlands. She paired highland barley with yak meat, ensuring balanced nutrition in
           找着,觅着,就在低头的一刹那,原来答案就在脚下,最普通的青稞草就是高姐渴
                                                                              her new dishes.
           望的原料。
           回京后,高姐拿出她在青藏苦苦寻来的“宝贝”,各种研究,各种搭配,各种调制配方,                            After coming back to Beijing, Chef Jenny used her culinary treasures from the
                                                                              highlands to create two highland-style updates to San Wu Tang’s signature dishes: Yak
           最终带来了这两款充满高原风味的牦牛麻辣烫和青稞牦牛煎饼。快来享用!
                                                                              Malatang and Highland Barley Chinese Pancake. Now, come enjoy the flavours of the
                                                                              highlands!
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