[ 真鯵, 老坛鱼酸菜, 腌渍青提, 青藤椒 ]
[ Aji, Spicy Sauerkraut, Pickled Grape, Green Sichuan peppercorn ]
[ Aji, Spicy Sauerkraut, Pickled Grape, Green Sichuan peppercorn ]
重庆，既弥漫着年轻的血性与嘻哈节奏，也深植于古老的码头文化与江湖烟火。在这里，老一辈人仍守着旧日的生活章法，而新一代的创作，正为传统赋予呼吸。
我们以一道经典江湖菜——酸菜鱼——为起点，重构其味觉逻辑。日式出汁缓缓蒸煮重庆鱼酸菜与东北酸菜，在鲜味基底上叠加发酵的层次。小竹筴鱼经秸秆瞬间熏烤，携一缕烟息落入澄海酸菜与豌豆泥之间，鱼鲜醇厚，更衬托出酸香醒胃的力道。尾韵则由老坛泡椒水浸过的青提勾出——那一抹轻盈的甜，恰是味觉叙事里悄然的收笔。
传统未曾远离，只是穿上了新的语言。在碰撞与重组之中，老味道，正获得年轻的体温。
Chongqing is a city pulsing with the raw energy of youth and the rhythm of hip-hop, yet it remains deeply rooted in the ancient culture of its docks and the vibrant, earthy spirit of its riverside cuisine. Here, the older generation still holds to traditional ways of life, while a new generation is breathing fresh life into legacy.
We take a classic of riverside cooking—suan cai yu, or fish with sauerkraut—as our starting point, reimagining its flavor architecture. A delicate Japanese dashi slowly steeps Chongqing’s sauerkraut alongside Northeastern-style suan cai, building layers of fermentation upon an umami foundation. Small horse mackerel, briefly smoked over rice straw, is nestled between the Teochew pickled mustard greens and a smooth pea purée—its deep, oceanic richness highlighting the bright, appetite-waking acidity of the greens. The finish is gently lifted by green grapes marinated in aged pickled chili brine—a whisper of sweetness that quietly completes the flavor narrative.
Tradition never left; it has simply learned to speak in a new language. Through collision and recombination, old tastes are gaining the warm pulse of new life.
我们以一道经典江湖菜——酸菜鱼——为起点，重构其味觉逻辑。日式出汁缓缓蒸煮重庆鱼酸菜与东北酸菜，在鲜味基底上叠加发酵的层次。小竹筴鱼经秸秆瞬间熏烤，携一缕烟息落入澄海酸菜与豌豆泥之间，鱼鲜醇厚，更衬托出酸香醒胃的力道。尾韵则由老坛泡椒水浸过的青提勾出——那一抹轻盈的甜，恰是味觉叙事里悄然的收笔。
传统未曾远离，只是穿上了新的语言。在碰撞与重组之中，老味道，正获得年轻的体温。
Chongqing is a city pulsing with the raw energy of youth and the rhythm of hip-hop, yet it remains deeply rooted in the ancient culture of its docks and the vibrant, earthy spirit of its riverside cuisine. Here, the older generation still holds to traditional ways of life, while a new generation is breathing fresh life into legacy.
We take a classic of riverside cooking—suan cai yu, or fish with sauerkraut—as our starting point, reimagining its flavor architecture. A delicate Japanese dashi slowly steeps Chongqing’s sauerkraut alongside Northeastern-style suan cai, building layers of fermentation upon an umami foundation. Small horse mackerel, briefly smoked over rice straw, is nestled between the Teochew pickled mustard greens and a smooth pea purée—its deep, oceanic richness highlighting the bright, appetite-waking acidity of the greens. The finish is gently lifted by green grapes marinated in aged pickled chili brine—a whisper of sweetness that quietly completes the flavor narrative.
Tradition never left; it has simply learned to speak in a new language. Through collision and recombination, old tastes are gaining the warm pulse of new life.
[ 2025, AVANT ]