In Hong Kong, a cultural and culinary crossroads of the East and West, chef Kenny Chan Kai-tak, 65, is keen on passing down how to cook Sichuan cuisine. The executive chef at Sichuan Lab in Wan Chai was born in Hong Kong to a family of chefs originally from Sichuan.
在香港这个东西方文化和饮食的交汇之地,65岁的厨师陈启德(音)热衷于传承川菜的做法。
He finds the fiery cuisine more difficult to learn how to cook because of the various combinations of chillies that can be used to elicit layers of spice.
他发现,辣味菜肴的烹饪更难学习,因为这些菜肴将各种辣椒进行不同的组合以产生多层次的味道。
“Sichuan cuisine allows your taste buds and the tip of your tongue to feel a ‘dancing sensation’. But not all Sichuan food is spicy – it can have surprisingly different kinds of spice, some that are mild, some that are extra hot, and their aroma can change depending on if they are cooked with meat or seafood. A spice that seems to be light in taste can have a very long, but strong aftertaste that hits you hard,” Chan says.
陈启德说:“川菜让你的味蕾和舌尖产生‘跳舞的感觉’。但不是所有的川菜都是辛辣的——它的味道多得惊人,有些是微辣,有些是超级辣,其味道会根据你是做肉菜还是海鲜而产生变化。有的调料看似口味清淡,但强烈的余味会给你带来回味长久且巨大的冲击。”
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