家乡的味道，三舍限时供应“儿时味忆”创意菜品

儿时的你，与家人相伴、与伙伴嬉闹，这样的回忆总是深藏在心底最柔软的一方，而儿时舌尖上的记忆更是如此。

Whether we're aware or not, the sights, sounds and flavours of childhood leave lasting impressions on us. 

前两期，三位主厨带大家探访了他们各自童年生活的家乡，循迹儿时味蕾的记忆，找寻成长道路上深受启发的人事物及与三个城市的连结。

Our chefs have been taking us on a journey sharing stories from their pasts and their hometowns which led them down the culinary path.

这一期，我们将为大家介绍三位主厨如何将记忆中的味道——地方经典菜肴以及他们各自独特的烹饪风格相结合，创作出一道道创意十足而美味可口的菜品，从中带大家了解菜品背后的故事。

Now in this finale episode, the three chefs bring their childhood inspirations to the kitchen, cooking up new dishes for a particularly memorable menu that tells the story of how they became the chefs they are today.

干炸虾冻肉丸子

Deep Fried Pork Ball with Prawn Stock

蚕豆杏仁滑配5J火腿

Mashed Broad Beans 

with Almond Tofu and 5J Ham

水晶羊肉

Stewed Lamb Terrine 

with Soy and Vinegar Sauce

山楂蟹肉卷

Hawthorn Roll with Crab Meat

四小拼盘融合了清真菜和山东菜两大地域菜的特色，灵感源于北京瑜舍的李冬师傅对北京的体悟。“北京是一个多元化的‘大熔炉’，这也造就了今天的‘北京菜’——一种宫廷美食和街头小吃的混合体。”

The Cold Appetiser Platter brings together references to different regional dishes, from Halal to Shandong, inspired by Dong's deep understanding of Beijing. "Beijing is a big melting pot of diverse people living closely together. This has made 'Beijing cuisine' what it is today - a melange with roots in imperial cuisine and street snacks."

小时候，身为满族人的姥姥为他准备的杏仁露成为了他创作灵感来源之一。“当我把杏仁豆腐作为这道菜的一部分时，我怀念的正是她。”

As a kid, the almond cream that Dong's Manchurian grandma prepared for him every day became one of his inspirations in this dish. "It is my grandma that I'm thinking of when I present almond tofu as part of this dish."

成都博舍的徐存贵师傅采用云贵高原的顶级食材松露，搭配成都当地特色元素——银杏，经过长时间的小火炖制，采用法式澄清汤的烹饪手法，使得松露和银杏果充分融入汤体，炖盅的汤底清澈，让整个汤品口味更加丰富浓郁。

This stew is made using truffles from the Yunnan-Guizhou highlands, combined with a well-known Chengdu staple, ginkgo. The truffle and ginkgo nuts are fully integrated into the soup by simmering it slowly, using the French consommé technique. The key to this stew is its clarity and aroma of the truffle, giving the soup a richer flavour.

芝麻鸭方最初源于山东菜，冬哥将北京烤鸭的概念移植到此菜品中，加入了甜面酱致敬经典；在鸭方香酥可口的基础上，借鉴了江南百花鸡的做法，加入虾蓉，使口感更加丰富，最后再以黄瓜及西瓜作为点缀，更增添了菜品卖相，让人垂涎欲滴。

This new twist on the traditional Peking duck takes inspiration from a Shandong Province dish. Not only is it perfectly crispy on the outside and tender on the inside, the duck fillet is also carefully layered with shrimp paste, served with a sweet soybean paste and garnished with cucumber and watermelon for a refreshing bite. 

叶师傅的这道意大利黑醋烧樱桃骨，灵感来源于小时候妈妈做的糖醋排骨。

The inspiration for this dish comes from Tony's favourite dish as a child – his mother’s sweet and sour pork ribs.

在原先传统做法的基础上，叶师傅将调味料换成了意大利黑醋，加入了西方调味元素，其特别的回甘以及排骨丝绒般的口感让人回味无穷。同时，樱桃所带来的果香味中和了糖醋排骨的甜味，增添了这道菜的独特风味。

The foundations of this classic dish lie in the vinegar – Tony swaps out the traditional Chinese vinegar with an Italian balsamic vinegar to bring out the sweet and silky smoothness that gives the dish its depth. In addition, Tony incorporates cherry to add a note of fresh fruit to the sour-sweetness, bringing a unique blend of flavours to the pork ribs.

徐师傅的菠菜担担面则是将儿时看的动画片中意大利面的形象复刻下来，借鉴了西方面食的制作手法。“川菜和意大利菜实际上有着非常密切的联系，当意大利人用番茄酱和橄榄油时，我们四川人用豆瓣酱和菜籽油。这就是为什么我想用意大利面食的技术来创造一个独特版本的担担面”。

Tony Xu was first called to become a chef while watching cartoons of people making pasta as a child. So when it comes to reinventing traditional Sichuan dishes like Dandan noodles, he relishes incorporating Italian ingredients and methods to the dish. "As different as they may seem, Sichuan and Italian food actually share a very close connection - for example, when Italians use tomato paste and olive oil, we Sichuan people use bean paste and rapeseed oil. That's why I wanted to create my own version of Dandan noodles using Italian pasta techniques."

叶师傅以他幼时最喜欢的水果——苹果作为主要食材来呈现给大家，“我希望这个甜品可以唤起大家快乐的童年回忆。苹果可塑性非常强，我将苹果做成玫瑰状的苹果酥，使其味觉和视觉都十分具有层次感”。同时搭配上健康百搭的牛油果冰激凌，佐以花椒和盐，给食客带来全新的味蕾体验。

Tony Ye uses his favourite fruit since he was little --- apples, for this new dessert. "I hope this dessert can evoke the feeling of those simpler times when just eating an apple could bring so much pure joy. Apples are very flexible as an ingredient and I use thin delicate slices to form a rose-like apple puff, giving the dessert layers of joy both in terms of taste and visually." He juxtaposes it with an avocado ice cream, seasoned with chili pepper and salt for an added surprise.

看完三位主厨精心准备的创意美食，是否已经勾起你的食欲，想快快品尝了呢？此次限时菜单在上海镛舍和北京瑜舍已经开售,持续至8月15日！成都博舍也将于明日开售，持续至6月27日，仅售两天哦~ 快来尝尝这套极具当地特色的限时菜单，速速预定！

Are you inspired by these creative dishes? Do you want to try them? This limited time menu is only available until 15 August at The Middle House in Shanghai and The Opposite House in Beijing! And in Chengdu, the menu will be available for two days only at The Temple House, until 27 June. Don't wait to book your place!

现在，即刻点击“阅读原文”，预定儿时味忆菜单，体验三位主厨带来的别样童年味觉记忆。

Click "Read More" to book your spot to try the "Chefs Story" menu.

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