儿时味忆，三舍主厨带你重拾家乡的回忆

The taste of childhood is unforgettable. Do you find yourself often daydreaming of your hometown flavours? This June, our chefs of The House Collective join hands together for the first time, launching the limited edition "Chefs Story" menu. Together, the chefs will unveil the new menu in Shanghai at The Middle House, in Beijing at The Opposite House and in Chengdu at The Temple House in the coming weeks.

此次这份特殊的菜单，是由三位技艺精湛的大厨联手打造，创作灵感来自于小时候的回忆，三位主厨分别踏上了一段专属的城市回忆之旅。

This special menu has been created together by the three skilled chefs, taking their inspiration from flavours and dishes that left a deep impact on them growing up. 

他们或回到了自己的家乡、或翻出了珍藏已久的老照片，甚至借此机会拜访了那些在成长道路上给予过深刻影响的人，以探寻各地特有的传统风味和食材，寻找儿时味道，重温自己爱上烹饪的初心。他们将幼时的经历和经典的地方菜肴巧妙结合，烹制出一系列致敬儿时回忆的新菜品。

Journeying back to their childhood homes and searching for old photos, they reminisce over the people, places and flavours that led them to first fall in love with cooking. These are the stories they tell through the new dishes of the “Chefs Story” menu.

三位主厨，每个人都拥有截然不同的成长经历，形成了自己独特的烹饪风格。

Each of the chefs has a completely different upbringing and has formed his own unique cooking style. 

上海镛舍随堂里主厨叶剑，从小生活在海纳百川的上海，他喜欢将西式食材、技巧与中式经典烹饪方式进行结合， 创造出和谐而美味的餐点。

Tony Ye, the chef of Sui Tang Li, Shanghai, has lived in Shanghai, a multicultural city, since he was a little kid. As a result, he loves to experiment with new flavour combinations and test out crazy new ideas. 

北京瑜舍京雅堂行政总厨李冬，则是一位地道的北京人，擅长将北京包容性的特点展现在厨艺上，坚持匠心，希望将原汁原味的地道中餐带给更多人。

Li Dong, the chef of Jing Yaa Tang, Beijing, grew up in one of Beijing's famed hutongs. He is inspired by Beijing culture's inclusivity into cooking and insists on ingenuity, hoping to bring original, authentic Chinese food to more people. 

而来自成都博舍谧寻茶室的徐存贵，自幼在“天府之国”四川长大，尤其擅长将传统川菜，别出心裁地与西式烹饪方法相结合，打造出中西合璧的独特餐食。

Tony Xu, the chef of Mi Xun Teahouse, Chengdu, grew up in Sichuan--the "land of abundance" since childhood. To him, Sichuan cuisine and Italian cuisine have a lot in common, and he delights in integrating Chinese and Western elements together to reinvent classic dishes.

本期内容，我们将为大家讲述：这三位明星主厨，如何从他们儿时的记忆以及成长中遇到最重要的人物身上汲取灵感，为广大食客带来意想不到的味蕾体验。

Today, let us tell the story of how these three celebrity chefs drew inspiration from their past and the most important people they met while growing up, setting them on the path of creating unexpected culinary delights to diners.

叶师傅分享道，妈妈对他从事烹饪事业影响颇深。因为妈妈的厨艺很好，虽然这些年走过许多地方，尝过数不清的美食，但最令他念念不忘的，却一直是小时候那道承载着儿时回忆的糖醋排骨。

Chef Ye shares that his mother has greatly influenced his career as a chef. His mother's cooking has always been exceptional, and even after he has traveled to many places and tasted countless delicacies over the years, her sweet and sour pork ribs are still the most satisfying to him.

记忆中妈妈总是选用优质黑毛猪小排，采用生炒的方式，在快起锅前沿着锅边淋上地道传统的香醋……一道色香味俱全的糖醋排骨上桌啦，好吃到让人舔碗底。

His mother would always choose high-quality pork short ribs, using the method of raw stir-frying, and she would pour traditional Chinese vinegar on the sides before finishing... Once served, the sweet and sour pork ribs were so delicious that Tony's boyhood schoolmates used to lick their plates clean.

深受胡同文化影响的冬哥认为，做菜和人与人之间的相处一样，一定要接地气儿。

Li Dong, who is deeply influenced by hutong culture, believes that cooking always needs to stay grounded, just like the daily interactions between people. 

小时候和小伙伴儿挤在小吃摊吃馄饨的经历，姥姥每天清晨特调的杏仁露早餐……全都是他记忆中鲜活而充满香气的温暖回忆，也是他后来从事厨师这个职业的源动力，为之后的菜式创新风格注入了灵魂。

The experience of eating dumplings at little street stalls with friends from his youth, Grandma's special almond cream breakfast made by hand for him every morning... all of these memories live on vividly in his mind. They drive him in his career as a chef, making the dishes he cooks truly his own.

徐师傅最初的美食启蒙来源于西方的卡通动漫。从小就是个小吃货的他，当看到卡通里制作的比萨和意面时，被这种“神奇”的美食深深吸引住，因而萌生了想要试试看，重现卡通里这些美食的想法。

Tony Xu's earliest culinary inspiration came from Western cartoons! He was a foodie since he was little. When he saw cartoon characters cook up pizza and spaghetti on the family black-and-white TV, he was deeply attracted by these "magical"  delicacies and triggered to try making them himself. 

在徐主厨的从业生涯中，有一位对他影响深远的老师。这位老师，不仅仅教授他烹饪技巧，更教导他每件事情该如何去思考，这对他的烹饪理念产生了重要的影响，再往后的主厨生涯中，他一直努力通过香料在不同川菜味道之间找寻完美的平衡。

When Tony was pursuing his career, one teacher in particular inspired him to become the chef he is today. Instead of learning the steps to make a dish, she taught him the importance of critical thinking and following your own instinct, which remain important values in his cooking. Tony constantly strives to find the perfect balance between spice and other Sichuan flavours in his creative dishes, and of course layering in some western techniques and ingredients as well.

现在，你是不是已经开始好奇，这三位来自不同地方、拥有不同背景的主厨，究竟会带来哪些极具创意的料理，记得持续关注，我们将为你揭秘，敬请期待！

Now, are you already wondering what creative dishes these three chefs from different cities and backgrounds will bring to the table? Follow our stories, stay tuned!

点击“阅读原文”一起探索更多关于三位主厨的故事,提前预定本次“儿时味忆”的限定菜单与套餐。

Click "Read More" to pre-book your place to try the “Chefs Story” menu.

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