Best is the griddle pancake, as it’s called on the menu, a disc of dense yet somehow still fluffy flatbread that suggests an oversize English muffin, dusted (no, that’s too delicate a word — dredged) in more of that salt-cumin-chile mix and thrust on two skewers to stay upright. It is such a pleasure to carry it, like a lollipop, through the streets of Chinatown, taking small bites of the warm, fragrant bread with the sheerest barbecue crust. Someone could serve these at Smorgasburg with artisanal salts and make a killing.
最好吃的是烤馕,它是一种扁圆面包,筋道而又不失蓬松,有点像大号英式松饼,串在两根竹签上以保持直立,上面洒着(不对,应该说是涂着)更多盐、孜然和辣椒混合物。它就像个棒棒糖,拿着它走在唐人街的大街小巷上,咬一小口这温暖芳香的面包(外层像烧烤的脆皮),很有幸福感。要是有人在Smorgasburg美食跳蚤市场上供应这种烤饼,和艺术盐一起卖,一定会很畅销。
A staple of the Uighur community in northwestern Xinjiang Province, the bread appears elsewhere on the menu stuffed with long-braised, half-collapsed pork with flickers of ginger, garlic, cassia, cloves, coriander and star anise — a Chinese burger, or rou jia mo. It shows up in soup, too, chopped down to the size of mah-jongg tiles and bobbing among translucent mung-bean noodles and thin, pliant strips of lamb.
这种馕是中国西北部新疆的维吾尔人的主食。它还出现在菜单的其他地方,比如肉夹馍,就是把猪肉用姜、蒜、桂皮、丁香、芫荽和大茴香炖得烂熟,用这种饼夹着。这种馕还出现在汤里,被切成麻将块大小,和透明的绿豆粉丝、柔韧的薄羊肉片一起在汤里浮动。
【中国北方美食漂洋过海 征服纽约】相关文章:
★ 中国哲学的起源
最新
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15
2020-09-15