主廚會客室 ｜ 專訪名廚江振誠 Interview with Michelin-star chef Andre Chiang скачать в хорошем качестве

主廚會客室 ｜ 專訪名廚江振誠 Interview with Michelin-star chef Andre Chiang

「我想川江月從一開始以來，我們的那個定調就非常的清楚，四川料理從來沒有被拉到這樣的一個高度。如果我們今天看2022的法國料理跟50年前100年前是非常非常大的不同，而她是與時俱進的，但如果我們看中餐10年前30年前、50年前或許沒有太大的改變！我覺得我們似乎好像被時間困住，那我覺得川菜應該要更開放、應該要更富有想象力。」 相关阅读：在皇宮裡面吃川菜？江振誠重返澳門川江月 https://tastytrip.com/zh-hant/sichuan... "I believe that Sichuan Moon, since the very beginning, has had a very clear positioning. Sichuan cuisine has never before been raised to such a height. If we compare the French cuisine today，with what it was 50 years ago, or 100 years ago, the difference is huge. It has evolved with the times. But if we look at Chinese cuisine, 10 years ago,30 years ago, or 50 years ago, not much has changed. It seems that we are stuck in time. I think Sichuan cuisine should be more open, and it should be more imaginative. " Related article: The Return Of André Chiang : Sichuan Cuisine In The Palacehttps://tastytrip.com/en/sichuanmoon-... #江振誠 #川江月 #澳門 #川菜 網站 Website: http://www.tastytrip.com 微信公眾號： TastyTrip Instagram:   / _tastytrip_