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不要把私家菜看得过于神秘,当人们的趣味已经被大众化所营造得众口一食的时候,怎么让自己的口味完全归属于自我本身,才是个人化美食的重中之重。而北京作为内地各大菜系的汇集之地,熔入一炉后,自然要开始合久必分的另一次美食路线的演变,于是纷纷涌现的除了以私房菜为招牌的私人菜馆外,更多的是关于自我美食品位的维护和保养。这些并不会出现在闹市和街头的自家小馆,不以媚俗而适众口,单单一个私家的隐秘便将味道全数透露。既是私家,自然需要些私密。胡同里的自家院落,或在人流不多的僻静之处,求的不是客皆至,只为来客为己客,能合意,善品味,才是佳客。如此,自然欣慰非凡。年分12月,月月有佳品。并非奢望,还好,这里是北京。
Do not treat private food too mysterious, when people’s taste has been popular created a crowd, how to make their own taste completely attributed to itself, is the most important personal food. Beijing, as the place where the major cuisines in the Mainland come together, melts into the oven and naturally begins to evolve another culinary route that has to be merged for a long time. Therefore, in addition to private restaurants featuring private kitchens, many more It is about the maintenance and care of the taste of self food. These do not appear in the small downtown streets and their own, not to kitsch and fit public mouth, just a private secrets will taste all revealed. It is both private and natural and requires some privacy. Hutong in their own courtyard, or in the secluded flow of people, seeking is not fabled, only for the guest as a guest, can be desirable, good taste, is the good customer. So, natural pleased extraordinary. Year points in December, months and months have good products. Not extravagant, but fortunately, here is Beijing.