《中国日报》China Daily对名厨江振诚及廊桥进行大篇幅专访报道
2018年10月19日《中国日报》China Daily对名厨江振诚及廊桥进行专题采访报道，文章用大篇幅讲述了江振诚先生非凡的职业经历、身为华人厨师的国际成就和责任以及他与成都廊桥THE BRIDGE的缘分。同时，记者还对廊桥餐厅的前世今生进行了详细的背景介绍。
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《中国日报》是中国国家英文日报，创刊于1981年，全球期均发行90余万份，其中，海外期均发行60余万份。
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以下为《中国日报》文章原文及翻译
Sichuan cuisine gets star touch
世界名厨演绎川蜀美味
On Oct 10, 2017, when chef Andre Chiang walked into his two-Michelin-starred Restaurant, Andre, in Singapore, he saw his staff working diligently. They knew exactly which guests were coming, where they would be seated, what they wanted to eat, and how to cook, season and create an unforgettable memory for each one of them.
2017年10月10日，当江振诚主厨走进他在新加坡开设的米其林二星餐厅Restaurant André时，他看见员工们辛勤的工作，他们非常明确地知道今天会有哪些客人到来，他们将坐在哪里，他们会吃什么以及该如何为他们烹饪、搭配和为他们制造一段终身难忘的美好记忆。
That's when Chiang decided to shut the restaurant down.
然而，这也是江振诚决定关掉这家餐厅的原因。
"It's like drawing a picture－I paint from scratch, little by little, and one day it's complete, you don't want to change any detail－all I need to do is to sign on the picture and it's perfect," says Chiang.
“开一间餐厅如同画家绘制一幅作品，从构图开始，每天将它一点一点地描绘，直到它成为一幅完美的作品，我无法再给这幅画添加任何一点东西。“江振诚说。
After three decades' experience in French cuisine, Chiang launched his first project involving Chinese cuisine at the end of 2017 when he agreed to be the creative and culinary director of THE BRIDGE, a Sichuan cuisine restaurant in Chengdu, Sichuan province.
作为拥有近30年法餐料理经验的世界名厨，江振诚于2017年在中国成都参与开设了他第一家以中国菜为基础的餐饮项目——廊桥THE BRIDGE。
"Some may wonder what I can do to reshape Sichuan cuisine. My mission is to enhance its beauty, which has existed for centuries, strip out the unnecessary and reinstate the true elegance of original Sichuan cuisine," says Chiang.
“很多人可能期待我要怎样去重塑川菜，其实我的任务是去发现那些已经存在了几个世纪的川菜之美，剥去当今川菜中那些不必要的多余的元素，去复原去升华川菜本来的优雅。”江振诚说。
Chiang, who was born in Taipei, was first exposed to the kitchen when he entered vocational school to learn cooking. Outside of his classes, he took part-time jobs at restaurants.
He worked at the Landis Tapei Hotel for one year when he worked for Paris 1930 and at the hotel's pastry kitchen.
He first worked at the Landis Taipei Hotel for a year, and then at Paris 1930.
At 20, Chiang became the executive chef of Paris 1930, becoming the youngest French cuisine executive chef in Taiwan.
江振诚出生在台北，他第一次接触料理是早在上中学的时候，暑期去到餐厅的厨房做兼职。他的第一份工作是在台北亚都丽致大饭店的西餐厅Paris 1930和酒店烘焙房。20岁时，便成为了Paris 1930的行政总厨，同时也是台湾史上最年轻的法餐料理主厨。
"Each day I would arrive in the kitchen earlier than the others. When I saw the pots and pans neatly arranged and the clean kitchen counter, I felt the urge to cook, and I enjoyed the silence before the kitchen got busy," says Chiang.
“每一天我都是最早一个进厨房，当我看见厨房里摆放整齐的锅碗瓢盆和每一处干净的角落，我就能感受到自己想要烹饪的亢奋，我非常享受这一天之中厨房里忙碌之前的宁静。”江振诚说。
Later, another opportunity knocked at Chiang's door after he helped French chefs Jacques and Laurent Pourcel during their time at Paris 1930 as guest chefs.
He impressed the twin brothers and was given an opportunity to work at their restaurant, Le Jardin des Sens, in France.
Chiang said yes immediately, and moved to France even though he did not know a word of French.
在江振诚协助法国“双子星”大厨Jacques和Laurent Pourcel在Paris 1930做完客座主厨晚宴之后，另一个国家向他发出了邀请。他被两位双胞胎大厨的魅力深深打动了，当两位大厨向他发出到位于法国他们的餐厅Le Jardin des Sens工作邀请时，江振诚毫不犹豫地答应了，并搬去这个对于他来说完全陌生的国度——法国。
"As a French cuisine chef, I had to learn in France, and prepare authentic French cuisine that the French like," says Chiang.
“作为一名法餐厨师，我必须去到法国学习，并用真正的法国料理来打动当地的法国人。”江振诚说。
In Paris, Chiang stuck to his habit of arriving in the kitchen an hour before anyone else, even though he often worked 16 hours per day.
"I was not a patch on anyone in the kitchen when I arrived, so I had to make an effort to improve my skills," says Chiang.
在巴黎，即使他常常需要在厨房工作16个小时，江振诚依然坚持每天提前一小时到达厨房的习惯。“当我刚到法国的时候，我在厨房的技艺比不上其他人，所以我需要更加努力提高我的技术。”江振诚说。
As well as learning from the brothers, Chiang spent his salary eating at Michelin-starred restaurants in France and took notes.
"Each payday, I'd jump on the cheap night train to explore France and taste the food."
在“双子星”餐厅工作学习的同时，江振诚还用他积攒下来的工资去到法国各家米其林餐厅用餐并进行详细记录。“每到发工资的那天，我就会直接坐上最便宜的夜间火车，前往法国各地探寻美食。”他说。
In his third year at the brothers' restaurant, Chiang was assigned to help at their Paris eatery, Mansion Blanche, for a few days.
Later, Chiang ran the brothers' four restaurants in Asia－in Toyko, Bangkok, Shanghai and Singapore.
江振诚在“双子星”餐厅工作的第三年，他就被委派到巴黎协助新餐厅Mansion Blanche的开业筹备。之后，他又被派往东京、曼谷、上海和新加坡四地为“双子星”开餐厅。
In 2008, Chiang launched his first restaurant, Jaan par Andre at Raffles Hotel in Singapore, and two years later, it was listed 39th among the world's 50 best restaurants.
2008年，江振诚在新加坡开设了第一家属于他自己名字的餐厅——莱福士酒店Jaan par Andre餐厅，并在开业两年后跻身世界Best50餐厅第39.
That's when Chiang felt it was time to move on.
江振诚感受到是该前行的时刻了。
In October 2010, Chiang's Restaurant Andre opened in Singapore, with only 30 covers and five chefs.
He planted an olive tree in front of the restaurant, which was brought from France, and to make the tree feel like it was in France, Chiang even put ice on the soil to mimic winter.
2010年10月，江振诚在新加坡开设了以他的名字命名的餐厅——Restaurant André，只有30个餐位和5位厨师。他在餐厅门口栽种下三棵法国空运来的橄榄树，让他的法国情节得以安放，由于新加坡的气候炎热，有时候江振诚还需要为橄榄树的土壤敷冰块降温。
In 2017, Chiang was introduced to Ni Yingke, owner of The Bridge, as she was reopening her newly decorated restaurant in Chengdu.
After their first meeting, Ni took Chiang to visit local markets and see the abundant fresh ingredients.
2017年，廊桥的管理者倪莺珂通过介绍与江振诚见面，希望他能够参与到成都廊桥餐厅重装新开的项目。第一次会议之后，倪莺珂又陪同江振诚去参观及探访了成都当地的菜市场，去了解当地美食文化和食材风貌。
"You can find a Sichuan cuisine restaurant everywhere in the world," says Chiang. "But it's not only about spicy food－originally the cuisine had 24 flavors, but some of them are not easy to find now.
"Sichuan cuisine is like a lady with heavy makeup－she has a strong visual impact, but people forget what she looks like when she's not wearing makeup.
"She's also pretty," says Chiang.
“如今在全世界你都能找到川菜餐馆，但是几乎所有的川菜都千篇一律，只有麻辣。其实川菜应该是有24个味型的，却很难再找到。如今的川菜，就如一位被浓妆艳抹的美女，人们几乎忘记了她天然的素颜之美，她本可以是清丽脱俗的。”江振诚说。
Meanwhile, Chiang has studied the history of Sichuan cuisine and also learned traditional recipes from Sichuan master chefs.
Now, Chiang flies to Chengdu once a month to update the menu. The morning after he arrives, he wakes up early to visit the local market with Li Hongshun, the executive chef of The Bridge.
与此同时，江振诚开始学习和了解川菜的历史和文化，并探访老一辈的川菜大师，向他们学习传统川菜技法和搜寻老菜谱。如今，江振诚每个月都会到成都几天为廊桥研发新菜品。每次他都会和廊桥主厨李洪顺一起去菜市场寻找当季新食材。
"To buy fresh local ingredients is one thing, but the other thing is to spend time with the chef, just the two of us. It's my way of developing a rapport," says Chiang.
“我和李主厨清早一起去逛菜市场，除了去看新食材之外，我认为两位厨师能够花时间这样相处，对两人的默契和相互了解也是非常必要的，这也是构建厨房和谐的一种途径。”江振诚说。
In February, Chiang became the first Chinese chef to be presented with a lifetime achievement award by Asia's Best 50, as well as the youngest chef to receive the prize.
He wore a Chinese Tang suit to the ceremony and spoke in Chinese while delivering his acceptance speech.
2018年2月，江振诚获得亚洲Best50颁发的“终身成就奖”，成为第一位华人获此殊荣，同时也是历届最年轻的获奖者。当天，他身着唐装去领奖，并坚持用中文发表了获奖感言。
Chiang now aims to be the coach of a scorer-like team.
"I used to be a star scorer player, but now I want to lead, tell them how to train, and spend more time off the field."
江振诚现在的目标是担任“足球队”教练。
“以前的我仿佛就是足球队中的巨星，但是我现在想去做教练了，去花更多的时间来培养年轻的厨师走上更广阔的国际舞台。“江振诚解释道。
Besides The Bridge and other restaurants he manages, Chiang is working on two projects, including a new restaurant at Restaurant Andre's old location, a three-floor white house.
除了成都廊桥，江振诚目前还在策划两个新的餐饮项目，曾经的Restaurant André三层小白楼，他会改建成一家新概念餐厅。
Chiang says that every decade he has a new mission, and he likens them to rockets.
Before turning 30, he was building the rocket, and between 30 and 40, the rocket was being prepared for launch.
"Now after 40, I need to make sure that the rocket stays in orbit," says Chiang.
江振诚说，他的每个十年都会有新的目标，他把事业比作火箭：30岁之前，他在造火箭；30岁－40岁时，火箭即将准备发射；现在过了40岁，是需要该确认火箭是否精准发射到轨道的时候了。
撰文 by 李映雪
翻译 by 张际星
A foodie's landmark in Chengdu
一座成都的美食地标
The Bridge, located at Anshun Bridge－one of Chengdu's most important historical landmarks－is the first restaurant project on the Chinese mainland by Chinese chef, Andre Chiang.
「廊桥」位于成都安顺廊桥之上，是成都最为重要的地标建筑，是由世界名厨江振诚先生在中国大陆打造的第一家餐厅作品。
The origin of the bridge, depicted in Travels of Marco Polo, can be traced back to the 13th century. Hundreds of years later, The Bridge is a symbol of the dramatic changes witnessed by Chengdu over the years.
廊桥的前身，早在13世纪《马可波罗行记》中就有相关记载。如今，廊桥已经成为这座城市的历史符号，见证着成都的变化和发展。
The interior of The Bridge was created by the founding partners of design agency Neri& Hu, Lyndon Neri and Rossana Hu.
The restaurant is their first project in southwestern China, and their design concept envisions a "hanging lantern" to recall the clarity and unity of the historical building.
此次担纲廊桥室内外设计的是如恩设计研究室创始人郭锡恩先生和胡如珊女士。廊桥是他们的设计作品在中国西南地区首次亮相，以“漂浮的灯笼”为设计概念，通过建筑语言来讲述历史。
Throughout the restaurant, imagery of Chinese mythological creatures offer a tangible link with the history of Anshun Bridge and Chengdu as a whole.
设计师还将廊桥桥体建筑中出现的四只神兽作为餐厅的图腾元素，演绎安顺廊桥和成都的古今联结。
The restaurant, which can seat 270 guests over two floors, is divided into the 150-seat Salon de Bridge dining room, the reception lounge and two private dining rooms－Hanging Lantern and The Currents.
廊桥分为餐厅和酒吧两大板块，可同时款待270位宾客。一层主厅“廊里”可容纳 150 位食客同时用餐； 二层为VIP包间区域：“浮泷”和“水榭”。
The restaurant offers both set menus and a la carte dining.
Chiang's exclusive "four chapters" set menu takes guests on a culinary journey in the style of a traditional Chinese banquet.
餐厅同时供应主厨套餐和零点菜单。
同时是世界上唯一能够品尝到江振诚先生以“岁时料理”概念的餐厅，打造具有传统川味元素的味蕾旅程。
"We need to follow the way in which nature guides us and bring out the best flavor from local produce," says Chiang.
"My goal for The Bridge is to render into experience－for all senses and dimensions－the most intrinsic elements of Sichuan flavor."
“我们应当接受当地大自然赐予的食材，通过当代料理语言将这种馈赠和最佳味道呈现。我们的目标是通过廊桥餐厅为载体，将四川美味在多维度及立体感官中表达演绎出来。”
——江振诚
The food that executive chef Li Hongshun provides presents a diverse perspective of Sichuan cuisine－from classic dishes and modern molecular gastronomy to obscure historical recipes thought to be lost to the mists of time.
廊桥餐厅行政总厨李洪顺，从川味的革新角度出发，将传统与当代料理穿针引线，为每一道菜品注入川味的历史精髓，共同谱写川菜进化的新篇章。
撰文 by 李映雪
翻译 by 张际星
「廊桥THE BRIDGE」是由世界名厨江振诚先生在中国大陆打造的第一家餐厅作品，于2017年12月29日在成都开业。廊桥THE BRIDGE位于复建后的安顺廊桥之上，千年合江亭之旁，地理位置得天独厚，世间罕有。管理团队为了让食客们拥有更加极致且独一无二的饮食体验，对其前身廊桥餐厅进行了全面的改造升级：特别邀请了在国际获奖无数的如恩设计研究室，在保留传统建筑的结构和屋顶轮廓的原则下，设计并重塑了餐厅整体空间构造和内外装潢。于此同时，廊桥THE BRIDGE与全球最受瞩目的华人名厨江振诚(André Chiang)合作，奉上川菜国际化的具象演绎——“岁时料理”，通过江振诚对川菜的全新解读，书写川菜进化的另一种可能，餐厅拥有270个坐席，旨在打造世界级的美食地标。
廊桥 | THE BRIDGE
订位电话：+86 28 8444 3888
+86 28 8444 6888
订位邮箱：reservation@thebridge.com.cn
地址：成都市锦江区滨江东路66号