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用精确到0.01克的电子秤、能够测量0.01毫米的电子测径仪和一把剪刀,像在实验室里一样,美国美食作家克里斯托弗·卡维什这么对上海小笼包进行了分析。卡维什这下可火了,被《洛杉矶时报》、CNN等全球媒体争相报道,但他的美食写法也引发了广泛讨论。34岁的卡维什到中国前曾在迈阿密等地做过10年厨师。他从2013年12月开始,花16个月吃遍上海52家小笼包店,以寻找理想的小笼包,研究指标包括皮的厚度、汤汁的多少和馅料的重量。近日,他因此研究迅速爆红网络。16个月吃7.243公斤包子卡维什花了16个月去了52家小笼包馆子,用科学
With an electronic scale that is accurate to 0.01 grams, it is possible to measure a 0.01 mm electronic caliper and a pair of scissors. As in the lab, the American food writer Christopher Karvish analyzed the Shanghai dumplings. Carvez was a disaster, was “Los Angeles Times”, CNN and other global media coverage, but his essay writing also led to extensive discussions. Karviz, 34, has been a chef in Miami for 10 years before coming to China. Starting from December 2013, he spent 16 months in 52 small dumplings in Shanghai to find the ideal dumplings. The research indicators include the thickness of the skin, the amount of soup and the weight of filling. Recently, he therefore explores the rapid explosion of red network. 16 months to eat 7.243 kg buns Cavs spent 16 months to 52 small dumplings restaurant, with science