Fong On was known not only for its tofu but also for soy milk, rice cakes, grass jelly and a dozen other traditional products. Mr. Eng didn't know how to make any of them, and he had almost nothing to work with. "We had dismantled all the old equipment and nothing was written down." Not even his family members could recall enough detail to recreate their old specialties. So Mr. Eng set off on a quest to try and recreate the shop's age-old family recipes.
宏安不仅以豆腐闻名,还制作豆浆、发糕、凉粉和其他十几种传统产品。伍启芳不知道该怎么做,而且也没有什么资料可以参考。“我们拆除了所有的旧设备,什么也没有写下来。”甚至连他的家人也想不起足够的细节来重现宏安的老特色。因此,伍启芳开始了一项探索,试图重现宏安的家传秘方。
This meant stepping back into a side of Chinatown that he had largely been absent from — and there was a big gulf between his streamlined vision for the shop's future and the old-school realities of the shop's past. Even when Mr. Eng tracked down the shop's former employees, translating their old methods proved impossible. Over the years, the employees had developed a system of measurements based on the tools around the shop — a particular ladle filled with this ingredient, a particular bucket filled with another, the lost cup that measured the baking soda for the rice cakes.
这意味着他要重新去认识华埠的一个他基本不了解的侧面——他的流水线生产设想,和这家店作风老派的历史之间存在巨大差距。即便找到了以前的店员,事实证明他们的老派工艺是不可能复制的。多年来,员工们根据店里的工具发展出了一套称量系统——这种配料需要用到某把长柄勺一勺的量,那种配料需要用到某只桶的一桶,一个已经丢掉的杯子,是专门用来量取发糕里的小苏打的。
【纽约老牌豆腐店重返唐人街】相关文章:
★ 名画《呐喊》中的人原来不是在呐喊!大英博物馆揭秘画家本意
最新
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15