美味大探尋 在重慶吃遍世界美食②

□ 文/本刊記者 楊艷

美味大探尋 在重慶吃遍世界美食②

□ 文/本刊記者 楊艷

重慶，美食之都，是不少“吃貨”心中的“美食天堂”。隨著不同國(guó)家地域間的人員往來(lái)和文化交流的展開(kāi)，越來(lái)越多的異國(guó)美食在這里落地生根，重慶的美食類(lèi)型在不斷豐富。如今，開(kāi)放的重慶已成為各種風(fēng)味美食的匯聚之地，來(lái)自不同國(guó)家地區(qū)的人在這里以美食為紐帶加深彼此情誼。本期和記者一起，繼續(xù)探尋這些來(lái)自異域的美食吧。

【日本】斗十千 純正日料在舌尖綻放

“斗十千”這店名取自曹植著作《曹子建集》的《名都篇》：“歸來(lái)宴平樂(lè)，美酒斗十千。膾鯉臇胎鰕，炮鱉炙熊蹯?！鳖H有些喝酒吃肉的豪邁之意。斗十千的裝修有別于傳統(tǒng)的日料店，店內(nèi)以原木色為主，墻面及桌椅均是原木。老板將大面積的玻璃做成隔斷，明朗通透，吧臺(tái)下是柔軟細(xì)致的白砂，在燈光下?tīng)I(yíng)造出流動(dòng)的水波紋。店內(nèi)有一棵樹(shù)齡超過(guò)40年的手植羅漢松，是老板跑遍南山，從一位山隱老翁園中覓得的寶貝，裝點(diǎn)出淡雅的日式枯山水庭院氛圍，自然清凈，暖色調(diào)燈光給人柔和的舒適感。

店內(nèi)設(shè)有4個(gè)用餐區(qū)域，互不打擾。設(shè)有10人至14人的包間式用餐區(qū)，私密性較好。而開(kāi)放式用餐區(qū)，將傳統(tǒng)的榻榻米改造成下沉式，高低錯(cuò)落，更增添了幾分情趣。一個(gè)人來(lái)店里可以坐在原木色吧臺(tái)，一邊享受美食，一邊與廚師閑聊。

老板是廣州人，出身美食世家，與美食的緣分打從娘胎肚子里就開(kāi)始了，他的爺爺奶奶都是一輩子精研廣州美食的廚房高手。店里的料理團(tuán)隊(duì)也來(lái)頭不小，料理長(zhǎng)和副料理長(zhǎng)師承日本著名料理師加藤師傅及平澤師傅，擁有10年以上的高端日料的制作經(jīng)驗(yàn)。

在斗十千，能吃到不那么常見(jiàn)的日料。食材是從日本、加拿大、澳洲等地空運(yùn)采購(gòu)。老板首推店里獨(dú)創(chuàng)的招牌熱壽司，選用日本大米、秘制醬汁，加以芝士封蓋，用石板加熱慢焗，芝士融化滲透在雪蟹肉與飯團(tuán)內(nèi)，醇香彌漫于唇齒之間。還有一道法國(guó)紅酒浸鵝肝，這是經(jīng)過(guò)法國(guó)AO級(jí)紅酒腌制，慢煮后，再次腌制、密封、冷藏，烹制方法繁瑣。擺盤(pán)很有藝術(shù)感，色澤粉嫩，這道菜口感細(xì)膩綿密，唇齒生香。

海膽汁焗帝王蟹是大菜，將北海道頂級(jí)蝦夷馬糞海膽汁淋灑在日本深海帝王蟹之上，用爐火慢焗，不僅保留了帝王蟹的鮮嫩，還帶有一絲海味和咸香。脆皮烤鰻魚(yú)是點(diǎn)菜率較高的菜，鰻魚(yú)來(lái)自日本北海道，現(xiàn)殺現(xiàn)烤，經(jīng)廚師一刀剔骨后，蒸至45分鐘，再經(jīng)過(guò)25分鐘的烤制，直到鰻魚(yú)皮被烤得像海苔一樣酥脆，刷上以鰻魚(yú)頭、骨節(jié)熬制的醬汁，入口鮮甜酥脆，肉質(zhì)飽滿(mǎn)細(xì)嫩，再淺飲一杯甜美醇香的自釀梅子酒，瞬間舒爽，美味在舌尖綻放，帶來(lái)由內(nèi)而外的滿(mǎn)足。

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【德國(guó)】海森堡 吃正宗豬肘看球賽才過(guò)癮

德國(guó)原裝進(jìn)口的啤酒，皮脆肉嫩的招牌德式豬肘，多種口味的秘制德國(guó)香腸……在海森堡德國(guó)餐廳可以品嘗這些來(lái)自德國(guó)的傳統(tǒng)美食，感受現(xiàn)代的德國(guó)生活方式，這里已成為“既可以讓外國(guó)人緩解思鄉(xiāng)之情，又可以讓當(dāng)?shù)厝梭w驗(yàn)異國(guó)情調(diào)”的地方。

店內(nèi)裝飾融合了現(xiàn)代德國(guó)的摩登工業(yè)風(fēng)格，金屬質(zhì)感極強(qiáng)的酒桶墻、皮質(zhì)座椅、簡(jiǎn)約吊燈、大面積的酒杯柜、充滿(mǎn)德甲特色的裝飾墻，打造出一個(gè)頗帶運(yùn)動(dòng)感的餐廳氛圍。

德國(guó)餐廳最吸引人的是啤酒，海森堡的啤酒是遵循了1516年德國(guó)最古老最嚴(yán)格的釀造法則精心釀制的。每道菜品在來(lái)自?shī)W地利大廚的監(jiān)管下，保留了最傳統(tǒng)地道的風(fēng)味。德國(guó)傳統(tǒng)菜肴的代表作是香腸，德國(guó)香腸不下百種之多，主要原料從豬肉到牛肉，再到蔬菜，包括培根肉、小牛肉、牛奶和洋蔥末，甚至豬和牛的內(nèi)臟、舌頭等，都可以成為原料，再加入鹽、胡椒及豆蔻等香料，形成風(fēng)味不同的美食。他們家的香腸內(nèi)含肉塊，可吃得到肉塊，搭配啤酒真的很過(guò)癮。

他們家的招牌菜是特色豬肘，現(xiàn)在有6款口味，特別是海森堡經(jīng)典原味豬肘，表皮香脆，經(jīng)過(guò)近24小時(shí)、數(shù)道工序的腌制，最終烤制而成，外脆里嫩，肉汁豐富。柏林傳統(tǒng)豬肘也不錯(cuò)，經(jīng)過(guò)16小時(shí)秘方腌制，用慢火燜煮，肉質(zhì)新鮮，食而不膩。老板說(shuō)不久將會(huì)新增3款口味，特制了熱辣味、黑胡椒味，還有特別融合巧克力和芝士的蒜香味等。

德國(guó)的啤酒、葡萄酒在全世界享有盛名。德國(guó)是世界飲酒大國(guó)，酒類(lèi)年消耗量居世界第二位，其中啤酒的銷(xiāo)量居世界首位。啤酒、葡萄酒在他們家自然不能少。點(diǎn)一杯葡萄酒，仿佛整個(gè)空氣中都彌漫著誘人的葡萄清香。滿(mǎn)腦子浮現(xiàn)的是一串串芳香撲鼻的葡萄，紅艷艷地閃著晶瑩的亮光，令人垂涎，呡一口如蜜汁浸齒，香溢舌間。

店內(nèi)設(shè)有大屏幕，每逢有重大球賽，球友不約而同聚集在此，邊看直播邊享受美食，就像一場(chǎng)節(jié)日狂歡。

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【西班牙】派利多 熱情與奔放融化在美食中

“住在法國(guó)，行在美國(guó)，吃在西班牙?！蔽靼嘌廊藢?duì)待美食的態(tài)度令人折服，無(wú)論是享譽(yù)全球、貴比LV的伊比利亞火腿，抑或是花樣百出、琳瑯滿(mǎn)目的Tapas，西班牙的美食總是帶給人們驚喜。

在派利多西班牙餐廳，室內(nèi)陳設(shè)具有濃烈的西班牙風(fēng)格，深邃的黑色與火熱的紅色碰撞出熱情與奔放的氣質(zhì)。從開(kāi)闊的落地窗灑進(jìn)來(lái)的陽(yáng)光，微笑如和煦陽(yáng)光的帥氣服務(wù)員，一道純正地道的異域美食，這些元素都是派利多餐廳的標(biāo)配。

有地道的西班牙廚師坐鎮(zhèn)，保證了口味的純正。先點(diǎn)一道菜品Tapas，這是西班牙人餐桌上不可或缺的食物，一道百搭菜式，它可以搭配火腿，也可以是沙拉、煎魚(yú)、奶酪卷等各式復(fù)雜的食物。它不僅僅是一道配酒的小菜，更像是一個(gè)開(kāi)胃小零食，更是象征著西班牙人的熱情和自由，這才是打開(kāi)一頓西班牙盛宴的正確方式。

食材豐富的海鮮飯、美味可口的5J火腿，是他們家不可錯(cuò)過(guò)的菜品。海鮮飯是與法國(guó)蝸牛、意大利面齊名的西餐三大名菜之一，在西班牙飲食文化中占有重要地位。他們家的海鮮飯以西班牙的艮米為原料，佐以香料藏紅花，加上各色海鮮燜制而成，用料很足，扇貝青口個(gè)頭大，蝦也較多。

蔓越莓山羊奶酪核桃沙拉也不錯(cuò)，奶酪很美味，具有濃厚的奶香，層次分明，用料是羊奶酪，口味明顯有別于普通的奶酪，羊奶獨(dú)特的味道與果醋結(jié)合，細(xì)細(xì)品嘗后有些回甜，在口腔留下馥郁的芬芳。讓服務(wù)員推薦一款與餐食搭配的葡萄酒，再點(diǎn)些小吃，讓西班牙的美味就從口腔進(jìn)入胃，再襲卷全身每個(gè)細(xì)胞。

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【越南】渝越薈 越式風(fēng)味釋放植物清香

在重慶，專(zhuān)做越南菜的餐廳屈指可數(shù)，渝越薈就是其中一家。走進(jìn)餐廳，墻面上一汪湖綠色與兩面古樸圓鏡相搭，呈現(xiàn)出一派淡雅寫(xiě)意，糅合著溫婉的東方美學(xué)，讓人瞬間沉靜下來(lái)。整體的湖水綠襯著具有濃厚越南風(fēng)格的傳統(tǒng)縷空雕花，吧臺(tái)墻由深咖啡色的越南古董窗欞拼接而成，主餐區(qū)的吊燈極富越南風(fēng)，尤顯秀逸。從人聲喧擾的商圈至此，僅一步之遙的距離，卻仿佛穿越至19世紀(jì)萬(wàn)種風(fēng)情的越南。

越南菜烹調(diào)注重原味、清爽，強(qiáng)烈推薦他們家的越南米粉，它的精髓在于天然提煉食物的營(yíng)養(yǎng)。大廚用28味秘方香料和牛肉，通過(guò)24小時(shí)原湯燉制，不添加任何味精、防腐劑，以少就是多為原則，將食材的營(yíng)養(yǎng)發(fā)揮最大化。它采用越南本地優(yōu)質(zhì)大米，采用傳統(tǒng)工藝磨漿，蒸熟、分切成粉，然后自然風(fēng)干，整個(gè)制作工藝有30多道，最大程度保留了大米的清香，更保障了營(yíng)養(yǎng)和健康。米粉晶瑩剔透，厚薄一致，入口柔滑。

“PHO火車(chē)頭”是其中一款越南米粉，是他們家的招牌。相傳在舊時(shí)的越南火車(chē)站，有位賣(mài)牛肉湯的老伯，由于他的湯足湯靚料，十分味美，輪候的人往往由火車(chē)頭排至火車(chē)尾，“火車(chē)頭”因而得名。這道菜食材相當(dāng)豐富，有手打的牛肉丸、魚(yú)丸，還有牛百葉、牛筋、牛腱肉、生肥牛，料足味美，丸子十分Q彈、多汁。據(jù)老板透露，烹飪的器皿是獨(dú)家定制，為保持湯的溫度，且方便加入來(lái)自東南亞的九層塔、薄荷葉、檸檬等香料，所以特制成3層，形成一個(gè)不讓營(yíng)養(yǎng)流失的圓形燉盅。

他們家的菜品講究陰陽(yáng)調(diào)和，即使是油炸的菜肴，廚師也會(huì)配上新鮮生菜、薄荷菜、九層塔、小黃瓜等可生吃的菜，一上桌就能聞到沁人心脾的植物芳香。如炸春卷，菜色鮮嫩，廚師制作時(shí)，通過(guò)火候的變化可以去除油膩，基本保持越南菜清淡自然的口味。廚師通常把肉類(lèi)用香料腌制后再烹調(diào)，這樣使得香味“逼”入肉質(zhì)，咀嚼之間口舌生香。

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【韓國(guó)】紫霞門(mén)菜 舌尖上的“大長(zhǎng)今”料理

“紫霞門(mén)”乍聽(tīng)起來(lái)，不免讓人猜想是否與電影《大話(huà)西游》有關(guān)，其實(shí)它就是一家韓國(guó)餐廳，經(jīng)營(yíng)地道的韓國(guó)美食。來(lái)到紫霞門(mén)，你會(huì)發(fā)現(xiàn)很多與其他韓餐烤肉店不一樣的地方。走進(jìn)紫霞門(mén)，最先感受到的是店內(nèi)的古典風(fēng)格：古香古色的窗格、敦實(shí)的木桌椅?？臻g布局寬敞，就算散客區(qū)，也設(shè)有間隔。最?yuàn)Z人眼球的是陳列在巨型玻璃櫥窗內(nèi)的韓國(guó)傳統(tǒng)服飾，質(zhì)地華麗，它靜靜訴說(shuō)著韓國(guó)文化，在韓國(guó)電視劇《大長(zhǎng)今》里，女主角就是穿著這樣的服飾烹飪出絕世美味。

餐廳廚房是半開(kāi)放式，食客從外面能看見(jiàn)廚師制作的全過(guò)程。韓國(guó)人喜愛(ài)做牛肉、豬肉料理，并且各個(gè)部位都有不同的吃法和做法，而且講究配合不同的季節(jié)選擇食材和烹飪方式。翻開(kāi)菜單，各種烤肉令人目不暇接。在韓國(guó)料理中，王排骨是頂級(jí)排骨的意思，只有高級(jí)餐廳才有充足的王排供應(yīng)，這里有烤生牛王排，還有秘制調(diào)味豬王排，精華都濃縮在這巴掌大的一塊肉上。當(dāng)然，價(jià)格也不便宜。

先說(shuō)說(shuō)烤牛王排骨，牛王排骨是牛肋第6根到第8根之間的排骨，肉質(zhì)細(xì)嫩，汁水飽滿(mǎn)。精選的牛肉在大廚的精心刀工下，呈現(xiàn)出極具美感的外形，烤制后，香軟爽口，鮮嫩多汁。餐廳專(zhuān)門(mén)準(zhǔn)備了加熱爐，鋪上一層洋蔥圈。烤熟的肉塊可以放在上面保溫，淡淡的洋蔥味起到提鮮作用。豬王排骨選用上好的豬肋骨，與牛排相比，豬肉纖維更松散，烤熟后口感也更酥軟。秘制的豬排醬料偏甜，特別適合用蔬菜包著吃。

一份最高品質(zhì)的烤肉是牛肉里脊與肋骨之間的肉，而這部分肉在牛身上只有4%，擁有著天然的大理石花紋，油脂和肌肉分布均勻，吃起來(lái)肉汁豐富而口感十足。聽(tīng)店長(zhǎng)說(shuō)，這些牛肉是韓國(guó)進(jìn)口，切成鮮美的薄片，在口腔中有一種幾乎要融化的感覺(jué)。

除了烤肉，還得嘗嘗他們家口碑頗高的炒年糕，這道普通的食物是鑒別一家韓國(guó)餐廳是否正宗的關(guān)鍵，他家的年糕醬汁不膩口，很入味，年糕的口感也很軟糯。韓國(guó)有句諺語(yǔ)：“每天一碗大醬湯，不用開(kāi)藥方”，他們家的大醬湯，醬香濃郁、味道獨(dú)特，記得一定要嘗嘗。餐后喝一杯桂皮茶，味道濃郁，沁人心脾。

坐標(biāo) 渝北區(qū)新開(kāi)元龍懷街1號(hào)保利皇冠假日酒店一樓

(圖片由受訪者提供)

Chongqing, the city of delicacy, is a gourmet paradise for many foodies. With frequent personnel exchanges and cultural interaction between different areas, increasing exotic food has been found here, bringing varied delicacies to local people. Today, people in different places have gathered here to enjoy the delicious food, which has strengthened their friendship. Now come with me and continue exploring those delicacies from other countries.

【Japan】Doushiqian: A Bite of Japan

Doushiqian (which means a pipe of wine is worth ten thousand ancient coins), is taken from the poem Famous City in the Collection of Cao Zijian, “Upon our return, in a temple we dine. A pipe of wine is worth ten thousand ancient coins. Served on the table are stewed carps in pairs, with braised tortoise and roasted paws of bears.” It shows the heroic in drinking and eating. This place is distinguished from the traditional in decoration as it is mainly in natural color. The surface of walls and tables and chairs are all made of logs. This restaurant, bright and transparent, has been partitioned into small sections with glass. Under the bar is some white sand, soft and smooth, as if rippling water under the lamplight. In this store plants a more than 40-year-old podocarpus, a treasure the manager saught over the Nanshan to acquire from a secluded garden. This tree adds simple and elegant atmosphere of Japanese dry landscape curtilage to this place, quiet and peaceful. With the soft and warm light, it is a comfortable store.

It has 4 dining areas, which prevents from the mutual disturbance. With independent dining rooms which can accommodate 10-14 people, this food store provides a good privacy. In the open dining areas, traditional tatami is transformed into the sunken one, which scatters randomly and adds interest to the area. If you are alone, the log counter is a nice choice to enjoy your food while chatting with the chef.

The boss comes from Guangzhou. Born into a family of master cooks, he has grandparents who have been engaged in Cantonese food in their whole life. He is destined to devote himself to food. This restaurant is run by a famous team. The chef and the vice chef are disciples of the Japanese masters, Katou and Hirasawa, and have over-ten-year experience in making high-end Japanese cuisine.

Less common Japanese food is also available in Doushiqian. The materials are delivered by air from Japan, Canada and Australia, etc. The shop’s specialty is the original Hot Sushi, which adopts Japanese rice and special homemade sauce, with cheese on the surface. Baking in gentle heat with a slate, the cheese permeates into the snow crab and rice balls; sweet smell just melts in the mouth. Another specialty is the French Foie Gras in Red Wine. It is pickled in the French AO-level red wine and simmered, and then it will be pickled again, sealed and refrigerated. The process is very complicated and the plate presentation is quite artistic. The meat is tender and has a smooth and rich taste, leaving a pleasant aftertaste in the mouth. Roasted King Crab with sea urchin sauce is a main course. Sprinkling the top Hokkaido strongylocentrotus intermedius sauce on the Japan deep sea king crab and baking with gentle heat, it keeps the tenderness of the crab with some salty taste of sea. Crispy Roasted Eel is another popular course. The eel is from Hokkaido and is baked as soon as killed. The fi sh is deboned with one cut, steamed for 45 minutes and baked for another 25 minutes until the skin of the eel is crisp like seaweed. Then it will be brushed with the sauce stewed with the head and bones of the eel. It is fresh and crispy, plump and tender. Taking a sip of the mellow homemade plum wine, it brings refreshing feelings and satisfaction from the inside out.

Location: Spring-shore Xingyue Commercial Center 2nd fl oor, 5th district, Beibin Road, Jiangbei District.

【German】Heisenberg The Best Match: Authentic Pork Knuckle and Ball Game

German imported beer, crispy and tender German pork knuckle, special homemade German sausages with various flavors... You can taste all the traditional German food in Heisenberg, the German restaurant, and experience modern German lifestyle. It is a place where foreigners can relieve their homesickness and local people can enjoy the exotic environment.

The decoration in this store combines German modern industrial style: the metallic beer barrel walls, the leather chairs, the simple pendent lamps, the large-scale glass cabinet and the ornamental walls full of bundesliga features, forming the atmosphere of sport.

Beer is the most attractive stuff in this restaurant. The Heisenberg beer is brewed carefully following the oldest and strictest methods in Germany in 1516. Each course is under the supervision of the Austrian chef, so it retains the most authentic fl avor. The representative traditional cuisine in German is sausage, which includes more than one hundred types. The main materials are pork, beef and vegetables, including bacon, veal, milk and onions, and even the guts and tongues of pigs and cattle. With spices such as salt, pepper and nutmeg, etc., the delicacy is of different tastes. The sausage sold in this restaurant contains meat pieces, is an excellent match to beer.

This restaurant’s specialty is pork knuckle, which now has six flavors, especially the Heisenberg classic original pork knuckle. It has crispy skin and is roasted after being cured for 24 hours with several processes. Crispy in the skin and tender inside, it has abundant gravy. The traditional Berlin pork knuckle is also delicious, which is pickled for 16 hours with secret spices and then simmered. It tastes fresh but not greasy. The boss said three more flavors will be added soon, that is, the spicy taste, the black pepper flavor and the garlic flavor combining chocolate and cheese, etc.

German beer and wine enjoy high reputation worldwide. As a major drinking country in the world, Germany is in the second place in liquor consumption and ranks fi rst in the sale of beer. As a matter of course, beer and wine are indispensable in this place. Order a glass of wine, and the tempting fragrance seems to pervade all around, the bunches of aromatic and appetizing grapes appear in our mind, with red twinkling light. Take a sip, as if the honey is permeating in the mouth.

Equipped with a big screen in this store, soccer-lovers will always gather here once there is an important match. The live show matching with the amazing cuisines, it is just like a carnival.

Location: MIXC LG147, Xiejiawan Main Street No.55, Jiulongpo District.

【Spain】Parador Melting Enthusiasm and Ebullience in the Delicacies

“Live in France, travel in America and eat in Spain.” The Spanish are all admirable gourmets. Whether the Jamón ibérico, which enjoys worldwide reputation and is as expensive as LV, or the Tapas, which is of a great variety, Spanish cuisines always bring surprise.

Parador, the Spanish restaurant, is decorated with strong Spanish style where deep black and hot red bump into the temperament of enthusiasm and ebullience. The sunshine from the wide French windows, the handsome waiters whose smile is as warm as the sun, and the authentic exotic cuisines, all these are representations of Parador.

Commanded by an authentic Spanish cook, these courses hold their genuine taste. Let’s order Tapas first, an indispensable food for every meal in Spain. This is what you can enjoy with any other food, whether it is a slice of ham or some more complex cuisines like salad, fried fish and cannoli. It is not just a side dish for wine drinking but more likely an appetizer, symbolizing the ardor and liberty of Spanish people. Tapas is absolutely a proper course to begin a Spanish banquet. Paella, made from abundant ingredients and the palatable 5J ham, is the delicacy you must have a taste. Paella, as one of the three famous Western food, enjoys the same reputation with Escargot and spaghetti, and is quite important in Spanish catering culture. Paella sold in this restaurant is made from Spanish rice and saffron. It is simmered with seafood which is of many kinds and of abundance, including huge green mussel and many shrimps.

Cranberry Goat Cheese salad with walnuts is also a nice choice. The salad is coherently arranged and the goat cheese is quite palatable and creamy, different from any normal cheese. Having a taste of the combined typical goat milk and fruit vinegar, you can feel some aftertaste of sweet smell in your mouth. Asking a waiter to recommend you a bottle of wine and ordering some snacks, you can enjoy Spanish delicacies from mouth to stomach and to the whole body.

Location: Fortune Impression F6, Fortune Center, Honghu East Road No.11, Yubei District.

【Vietnam】Phoyou , the Vietnamese Delicacy Diffuses Herbal Aroma

There are just few restaurants cooking Vietnamese dishes in Chongqing. However, Phoyou is one of them. Stepping into Phoyou, you can see two retro and simple round mirrors on the emerald wall, expressing the elegant and gentle eastern aesthetics. Seeing this, all you want to do is to relax. The emerald wall is adorned with traditional Vietnamese carved flowers, and the wall near the bar is made by joint window lattice, the Vietnamese antique. Besides, the pendant lamp of the main dining room shows the elegance of Vietnam. The distance from the bustling business area to Phoyou is not that far. However, you can make yourself soak in the fascinating and charming Vietnam of 19thcentury.

Vietnamese dishes are special in their original and fresh ta The Vietnamese rice noodles are strongly recommended, its essence is the nutrition of natural food, thus making the f perfect. The chef stews the soup with 28 secret-recipe spices the beef from 8 main parts of the cattle for 24 hours. Without gourmet powder or corrosion remover, the soup holds the prin of “l(fā)ess is more” and keeps nutrition as much as possible. rice noodles are made from Vietnamese high-quality rice. T through the traditional skills, the rice is to be grinded, steamed, and fi nally dried by air. The whole process contains over 30 st which remains the original flavor of rice to the greatest ex guarantees the nutrition and health. High-quality rice noodles crystal clear in the same thickness, and taste smooth.

“PHO Locomotive” , one kind of Vietnamese rice noodles, is also the specialty. It is said that in the old days in Vietnam, there is an old man selling beef noodles. Because of the rich soup and fresh spices, the delicacy attracts many people, and people often wait from the locomotive to train tail, and the dish was therefore named. There are many ingredients in “PHO Locomotive”, such as handmade beef balls, fi sh balls, omasum, cowhells, leg beef, fat beef, and the balls are very chewy and juicy. The restaurateur told that the cooking utensils were made particularly to keep the heat of soup and enable the Southeast Asian spices, such as basil, mint leaf and lemons to be added easily. So the utensil, a round stew cup with the special three layers, can help to preserve the nutrition within the soup.

Dishes in Phoyou pay much attention to the harmony between yin and yang. The cook will embellish the dish, even the fried food, with fresh lettuce, mint leaf, basil and small cucumbers.You can smell the aroma of herbal when the dish is served. For example, when the cook makes the fried spring rolls, which looks tender, the cook often removes the grease taste through changing the heating degree. In that way, the natural and light flavor of Vietnamese dishes can be preserved. Apart from that, the cook often souse the meat in spices before cooking. Eating the meat with rich spices fl avor, customers can enjoy the lingering taste in their mouth.

Location: The 1st fl oor of Caixin Plaza, Jiangbeizui, Jiangbei District

【South Korea】Zixiamen, A Bite of “Dae Jang Geum” Cuisine

On hearing the “Zixiamen”, you may think of A Chinese Odyssey (a Chinese film). In fact, it is a Korean restaurant, and its dishes are full of Korean fl avor. Here, you will realize how different it is from other South Korean barbecue restaurant. In Zixiamen, you’ll see the classical style, such as the windowpane with antique beauty, wooden benches, chairs, and tables. The space is also roomy. There are dividers even in individual customers’ area. The most attractive thing is the traditional South Korean costume with luxuriant texture, which displays in large vitrine and as if telling about the South Korean culture. In the teleplay Dae Jang Geum, right in that kind of dress, the heroine cooked those classic delicacy.

The kitchen here is half-open style, and customers can watch the whole process of cooking. The South Korean like beef and pork cuisines. What’s more, meat from different parts need to be cooked by different cookery, and eaten by different eating ways. Besides, the ingredients and cookery are also chosen in line with seasons. Having a look at the menu, you’ll be amazed by the various roast meat. In Korean cuisine, top ribs are the best ribs, and only senior restaurants have enough supplies of top ribs. There is also the secret-recipe top pork chop, and all the essence concentrates on the handsize pork. The price is high and of course, deserves the delicacy.

Speaking of the top roast beef ribs, the ribs are from the 6th to 8th rib of a cattle, so the beef is tender and juicy. As for the beef, carefully chosen, then processed by the chef’s cutting technique, presents an aesthetic appearance. After being roasted, the ribs are appetizing, tender, and juicy. The oven is specially prepared. A layer of onion rings are put on it and the roast meat can be put on the rings for heat preservation, so the onion rings fl avor can freshen the meat. The top pork chops are often chosen from the top pig ribs. Compared with beef ribs, the fi ber of pork ribs are more loose, so it tastes more tender after roasted. The sauce of secretrecipe top pork chops are a little bit sweet. Due to the special flavor, rolling the pork chops with vegetables is the best fi t.

A super-quality roast meat can only be the beef between the tenderloin and ribs, and that part just occupies 4% of the whole cattle. That kind of beef has the marble pattern, with the grease and muscle well distributed. Therefore, the roast meat is juicy and tasty. According to the manager, this beef is imported from Korea and then will be cut into slices. Tasting those slices, you can even feel them melting.

Apart from the roast meat, you’d better taste their well-known fried rice cake. This normal dish is the key to identify an authentic South Korean restaurant. In Zixiamen, the sauce of fried rice cake is tasty, soft, and not greasy at all. There is a saying in South Korea, “A bowl of soybean paste soup a day, keeps the doctor away.”The soybean paste soup here smells rich in flavor, and tastes special. You’d better have a taste. After eating, you can drink the Cinnamon tea, which is refreshing and full of aroma.

Location: The 1st fl oor of Crowne Plaza, Longhuai Street No.1 , Xinkaiyuan, Yubei District.

(Pictures provided by interviewees)

Cuisine Exploration, Tasting Worldwide Delicacy in Chongqing ②

□ Article/Journalist Yang Yan