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豪华!法国厨师在路边摊煎饼,黑松露法式火腿味的……

发布者: 五毒 | 发布时间: 2022-9-23 18:48| 查看数: 22| 评论数: 0|

煎饼是中国北方最常见的早餐之一,面皮里裹着薄脆、辣椒酱、蔬菜和鸡蛋,吃上一口可谓满足。或许很难想象,这么一道寻常的小吃能如何在网络上引起轰动。

The Chinese pancake, or jianbing, is one of the most common breakfast foods in northern China. Usually filled with ingredients like crispy fritters, chili paste, vegetables and eggs, this almost ubiquitous dish rarely creates a storm on social media.



不过,一位中文名叫戴广坦的法国大厨(原名Corentin Delcroix),拍下自己制作煎饼的视频,在社交媒体上观看量竟达到了25万次。

,时长00:23

French chef Corentin Delcroix's rendition of this beloved snack, however, has been doing exactly that. Since it was uploaded on social media platform Sina Weibo on Aug 9, the tidbits video of him creating his own version of jianbing has been viewed about 250,000 times so far.

戴广坦的煎饼用料独特、中西结合。



煎饼里夹着奶酪、火腿、腌菜和黑松露蛋黄酱这些原本是法式可丽饼的食材。戴广坦觉得,这两种饼的区别并不是很大。

But just how does his version differ? It is packed with cheese, ham, pickle and black truffle mayonnaise — ingredients typically found in French crepes, which Delcroix says aren't all that different to Chinese pancakes.

他还在社交媒体上记录了自己制作生煎包和上海菜饭等众多中国美食的过程,收获无数网友的喜爱。

商科生结缘中国美食

戴广坦对中餐的痴迷可以追溯到2002年。对美食的热爱,改变了他的人生规划。当时他在北京留学,专业是工商管理。留学期间,戴广坦学会了做一些家常中餐,也萌生了研究中法美食不同之处的兴趣。

Delcroix's fascination with Chinese cuisine started in 2002 when he was studying business administration in Beijing. After learning how to prepare some of the popular local dishes, Delcroix found himself intrigued with the differences between Chinese and French cuisines.



戴广坦在上海成了家。他说:“我学会的第一道中国菜是番茄炒蛋。但我最喜欢的还是饺子和包子这样的米面类食物。”

"The first Chinese dish I learned to cook was scrambled eggs with tomatoes," says Delcroix, who is married to a Shanghai resident. "But my favorites are cooked wheat-based foods such as dumplings and steamed stuffed buns."



戴广坦制作的八宝糯米烤鸡

还是学生的戴广坦并未止步于此,而是选择成为了一名厨师。毕业后,他回到法国学习烹饪。2010年,他来到上海,在世博会法国罗讷-阿尔卑斯大区展馆做厨师。这之后,他在上海的博古斯学院法国餐厅承担培训工作。



戴广坦制作的奶油炖鸡宽意面

三年前,戴广坦开始在社交媒体上分享他制作的中法美食,许多菜肴都融合了两国元素,例如牛骨髓黑松露煲仔饭和鹅肝酱腌咸菜。他从网友留言中还学了不少有关做中餐的建议。

Three years ago, Delcroix decided to share his favorite Chinese and French dishes on social media. Many of his posts show him preparing dishes that marry elements of both cuisines. For example, he recently created clay pot rice with black truffle and beef marrow, and preserved vegetables with foie gras.

But this endeavor is not just about self-promotion — Delcroix says he has also managed to learn more about Chinese cuisine through the comments that he receives from his viewers.



戴广坦制作的梅干菜惠灵顿牛排

“从观众的留言里,我学会了如何制作地道的中餐。我还了解到了契合市场需要且符合当地口味的菜肴。从网友们那里得到的反馈比从市场上得到的更快、更直接。”

"It is through the viewers that I get to learn how to create a local dish that is truly authentic. I also get to learn about the market sentiment and the kind of dishes that appeal to the local palate. The feedback I get from netizens is faster and more direct than that from the market," Delcroix says.



戴广坦已熟练掌握制作地道中餐

中西美食文化的桥梁

“外国厨师时常向我咨询中餐菜谱,而中国厨师也向我了解法国菜肴。而我一直想要强调的是,菜谱并不是做出美食的关键。”戴广坦说。

"Foreign chefs always ask me about Chinese food recipes, and local chefs always want to know about French cuisine. But I always emphasize that recipes don't necessarily lead to good dishes," he adds.



“就拿北京的卤煮来举例。如果没弄明白卤煮背后的传统,那么做出来的菜不过是看着好看,但既不好吃,也不地道。”

"Take for example luzhu (boiled pork giblets), a dish from Beijing. If you don't understand the tradition behind it, all you will get is just a nice-looking dish, not a delicious and authentic one."

出于服务客户、研究新菜式的工作需要,戴广坦时常会去到中国的各个城市。这些年来,39岁的戴广坦去到了四川,体验了辣味十足的火锅,到成都露天茶馆喝了茶,还去到了广西北海的夜市,找寻新菜肴、新食材。



喜欢上吃火锅的戴广坦

尽管已在中国美食中浸染了这么多年,但戴广坦仍然觉得自己学习得还不够多:“我还想像餐馆里的厨师那样,学会做大锅菜。”

Despite having learned so much about Chinese cuisine over the years, Delcroix says he is still hungry for more knowledge. "I really want to learn how to stir fry using a big wok, just like how those chefs in restaurants do," he says.



谈及未来,戴广坦称他想要继续向海外传播中华美食。“我常常觉得,中国厨师向海外传播美食有一定的文化障碍。但如果是一个外国人来传播,事情或许会变得容易得多。我希望能够成为那个沟通的桥梁。”

Looking ahead, he wants to do more to promote Chinese cuisine to people overseas. "I always feel that there might be cultural barriers when Chinese chefs introduce their local cuisine to foreigners. It might be much easier for a foreigner to explain," he says. "I want to be that bridge."


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