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发帖数: 6973 | 1 Keith B Richburg, The Chef Who Cooked Chinese, Then Went to China. Washingtn
Post, Sept 27, 2011.
http://www.washingtonpost.com/lifestyle/food/the-chef-who
-cooked-chinese-then-went-to-china/2011/09/20/gIQA3VXP2K_story.html
Note:
(a) chow feung noodle: usually spelled chow fun; Cantonese; 炒(河)粉
(b) Tiandi Yijia restaurant 天地一家 (owners 任小勇和张霞夫妇)
(c) stockpot
http://en.wikipedia.org/wiki/Stockpot
(traditionally used to make "stock (cooking)" or "broth")
(d) trotter (n): "a pig's foot used as food"
www.m-w.com
(e) natural (n): "one born without the usual powers of reason and
understanding"
(f) For line chef, see chef
http://en.wikipedia.org/wiki/Chef
(section 2.4 Chef de partie: also known as a "station chef" or "line cook")
(g) The daikon 大根 is Japanese for turnip.
http://en.wikipedia.org/wiki/Daikon |
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