[ 金华两头乌，凤梨，发酵生菜 ，越南虾酱 ]
[ Jinhua Pork Belly, Piña, Fermented lettuce, Vietnamese Shrimp Paste ]
[ Jinhua Pork Belly, Piña, Fermented lettuce, Vietnamese Shrimp Paste ]
在越南的旅行美食记忆里，这个地方似乎有着一种独特的魔力一样，各种味型相互冲撞绽放；酸甜咸辣香：虾酱辣椒与海鲜遭遇高温爆炒后锅气的焦香； 酒渍过后的凤梨炭烤后产生的独特风味； 姜汁乳酸发酵过后的生菜包入醋饭炙烤过后的浓香。 那种毫无秩序的，野性的，不按常理的激烈味型，在潮湿高温的夏日绽放。
In my culinary memories of Vietnam, this place seemed to possess a unique kind of magic. Diverse flavors collided and bloomed: sweet, sour, salty, spicy, fragrant – the caramelized aroma of shrimp paste, chili, and seafood blasted by high-heat wok cooking; the distinct flavor of pineapple char-grilled with a wine-soaked glaze; the rich scent of ginger-infused lacto-fermented lettuce wrapped around torched vinegared rice. That wild, untamed, rule-breaking intensity of flavors burst forth in the hot, humid summer."
In my culinary memories of Vietnam, this place seemed to possess a unique kind of magic. Diverse flavors collided and bloomed: sweet, sour, salty, spicy, fragrant – the caramelized aroma of shrimp paste, chili, and seafood blasted by high-heat wok cooking; the distinct flavor of pineapple char-grilled with a wine-soaked glaze; the rich scent of ginger-infused lacto-fermented lettuce wrapped around torched vinegared rice. That wild, untamed, rule-breaking intensity of flavors burst forth in the hot, humid summer."
[ 2025, AVANT, SUMMER ]