[ 日耳曼香槟酸菜, 莱茵黑森雷司令, 时令海鲜, 德式Spätzle, 肉豆蔻, 时令香草 ]
[ Sauerkraut, Rheinhessen Riesling, Seasonal Seafood, Spätzle, Nutmeg, Seasonal Herbs ]
[ Sauerkraut, Rheinhessen Riesling, Seasonal Seafood, Spätzle, Nutmeg, Seasonal Herbs ]
在美国爱荷华大学学习生活期间有一个德国后裔小镇Amana是我们课余后放松的好去处。 Amana小镇是德国移民在19世纪建造， 经过了一代代人的传承， 当地还是保留着德国最传统的工艺品与美食。 Spätzle就是其中一种传统的鸡蛋面； 制作方法非常相似于中国的刀削面故而被我们笑称德国刀削面。 我们用河豚与猪骨培根汤为基底加入香槟酸菜与雷司令增加明亮清爽的酸度与矿物质感。 海鲜的加入不仅丰富软化脆弹的口感更多提供鲜甜滋味。 香草混合入黄油加入独特的芳香味，是夏日绝品。 最后肉豆蔻的芳香再次拔高味觉的丰富层次。
During my study and life at the University of Iowa in the United States, the town of Amana, with its German heritage, became a perfect getaway for us to unwind after class. Founded by German immigrants in the 19th century, Amana has preserved the most traditional German crafts and cuisine through generations of inheritance. Spätzle, a type of traditional egg noodle, is one such example. Its preparation method closely resembles Chinese knife-shaved noodles, earning it the playful nickname "German knife-shaved noodles" among us.
We use a broth made from fugu and pork bone bacon as the base, then add champagne sauerkraut and Riesling to introduce a bright, refreshing acidity and mineral notes. The addition of seafood not only enriches and softens the texture with a tender bounce but also enhances the overall umami sweetness. Fresh herbs blended into butter contribute a unique aromatic flavor, making it an absolute summer delicacy. Finally, the fragrance of nutmeg elevates the dish once more, adding layers of complex and rich flavors.
During my study and life at the University of Iowa in the United States, the town of Amana, with its German heritage, became a perfect getaway for us to unwind after class. Founded by German immigrants in the 19th century, Amana has preserved the most traditional German crafts and cuisine through generations of inheritance. Spätzle, a type of traditional egg noodle, is one such example. Its preparation method closely resembles Chinese knife-shaved noodles, earning it the playful nickname "German knife-shaved noodles" among us.
We use a broth made from fugu and pork bone bacon as the base, then add champagne sauerkraut and Riesling to introduce a bright, refreshing acidity and mineral notes. The addition of seafood not only enriches and softens the texture with a tender bounce but also enhances the overall umami sweetness. Fresh herbs blended into butter contribute a unique aromatic flavor, making it an absolute summer delicacy. Finally, the fragrance of nutmeg elevates the dish once more, adding layers of complex and rich flavors.
[ 2025, AVANT, SUMMER ]