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中国餐馆里的菜谱为何那么相似

中国走上的为什么不是这样一条道路?原因或许在于,这样一套制度有几个互为因果的条件:依靠特定的潜在人群就能生存下去;必须有自身特色,且不能模仿、照抄他人;最终,还得把追逐更高利润作为首要动机。这些,在中国社会的土壤中都很难出现:长久以来,中国人很少有基本消费之外的花销,这使得商品或服务的提供者只靠少数受众是活不好的;人们也不讲究“专注做好自己这一块”,宫保鸡丁这样的菜式也没有注册专利,没人规定杭帮菜馆就不能烧;至于利润,当然人人喜欢,但如果一个价格敏感的社会里,很少人愿意为“特色”付高价,那就很难赚取高额利润,而又只能转向薄利多销。

这说到底,恐怕还是与中国作为一个庞大农业文明的底色有关。在一个小农社会里,分工无法像城邦社会那么明确,很多技能也都是通用的,就像我小时候家家户户都会做馒头。在这种情况下,技术门槛很低,人们又不愿意为专业技艺多花钱,彼此强化的结果,便是无法做精做深,倒是趋向广博。就像以前的江湖艺人,卖艺只为糊口,“坑蒙拐骗乞偷抢讹外加卖艺,这几样事不分主业副业,都是随时能做的兼职,赶上哪个算哪个,只要能弄到钱,能挣出果腹嚼谷,就什么都干”(秋原《乱世靡音》)。
from:rss  question  business  competition  comparison  choice  customer  gastronomy  restaurant  china  idea  chinese  intelligentsia 
28 days ago by aries1988
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晚上吃的皖北地锅鸡有十三张桌子,夫妻俩经营,没有服务员,他们上四年级的孩子楼上楼下的帮忙端茶送菜加汤,收拾台面,表情不耐烦,却并没有怨言,他推着装满用过餐具的箱子,是一个小大人。
photo  restaurant  anhui  hefei  family 
january 2019 by aries1988
Gene A. Bunin: How the “Happiest Muslims in the World” are Coping with Their Happiness • art of life in chinese central asia
Karim, a worldly polyglot who could have easily passed for a Middle Easterner, told of how he’d sometimes go to a hotel and speak to the front-desk staff in English. Mistaking him for a foreigner, they’d tell him that there were rooms available, and then backtrack after asking him for his documents and seeing the word Uyghur on his Chinese identification card.
uygur  tragedy  story  restaurant  persecution  ethnic  interview 
january 2019 by aries1988
I’m Charles Schnake and This Is How I Mesh | Another Fine Mesh
I think that a big problem I see being wrestled with right now is the scalability of CFD, and by that I don’t just mean the ability of the solvers to run efficiently on many nodes/cores. How can we (engineering software vendors) enable CFD engineers to run more simulations, evaluate more designs, and gain more insight faster?

I’m a relatively laidback person who prefers a comfortable casual atmosphere, so I really enjoy a hole-in-the-wall joint serving up street & comfort foods. That said, if we’re talking bucket-list type establishments I would choose a three Michelin star establishment like Alinea (Chicago), Jiro (Tokyo), or Meadowood (Napa). The formality of it all would probably make me a little uncomfortable at first, but I imagine that the quality of the food & service would eradicate that in short order and leave me with an unforgettable experience.
peer  cfd  advice  restaurant 
december 2018 by aries1988
一群北大清华的医生开了家烧烤店,成了红遍学霸圈的深夜食堂

为了聚集同道中人, 他们提出,凭借 SCI 文章吃串打折。“影响因子”越高,折扣越大,越重磅的刊物,影响因子越高。为了聚集同道中人, 他们提出,凭借 SCI 文章吃串打折。“影响因子”越高,折扣越大,越重磅的刊物,影响因子越高。

在这里给大家解释一下:SCI 是美国《科学引文索引》的英文简称,创刊于1961年,是一部国际性索引涵盖了很多分类。

相当于是人类文明的图书馆,具有非常重要的历史意义和科研价值。

见到真正的大师级人物,店里的医生们坐不住了,纷纷排着队和 Summerskill 合影。

等到结账时,Summerskill 翻了翻 SCI 打折记录,不由称赞道:“这太有趣了!”

于是,本来可以免单的他,却执意要付全款。因为他要向这群有想法、有执行力的中国年轻医生们致敬。

北京柳叶刀徐州烧烤
地址:成府路254号(清华南门往西400米,蓝旗营小区对面)
电话:010-62558110
营业时间:周一至周日 11:00-14:30 16:30-02:00
beijing  restaurant  moi 
july 2018 by aries1988
Udon noodles: meet ramen’s quieter sibling | Financial Times
Buckwheat soba had been the predominant cheap noodle for the working class since the Edo period (1603-1868) so the younger generation saw wheat-based ramen (thin round noodles made firm and yellowish by the addition of alkaline salts) and udon (fat, soft white noodles) as exciting “foreign” food, in much the same way that postwar Europeans were attracted to the glamour of the American hamburger. More importantly, ramen cooking — still retaining a certain Chinese cultural “otherness” — was free of the rigid rules of traditional Japanese cuisine. Young cooks felt able to open noodle bars, to play fast and loose with new combinations and flavours and, in doing so, participated in a national wave of culinary creativity.

as in most Asian cuisines, texture is as vital a component of flavour as smell is to westerners. The ideal udon noodle must have koshi. There is no completely satisfactory translation into English, but it means something like “strength” or “firmness”. The noodle must have bounce, resilience, it must bite back.
explained  japanese  cuisine  udon  restaurant  london 
july 2018 by aries1988
Fermented food may be good for your gut, but does it taste good?

Anything that has undergone a form of chemical breakdown by bacteria, yeast or other microbes — from blue cheese to sourdough bread — is fermented.

To ferment, a food needs to be put in an airless environment (a sealed jar filled with liquid, for example) in which microbes are encouraged to feed off its natural sugars. The result is an acid that both kills off harmful bacteria and transforms the original food. Put cabbage in brine and the result is soft, tart sauerkraut. Ferment soy beans, as they do at Flat Three, and the result tastes a bit like a raisin.

Booth, who dedicated a chapter of his book, The Meaning of Rice, to the mould koji, calls the Japanese the kings of fermented foods. Miso soup is my go-to hangover cure, he says. I am totally convinced of the benefits of naturally fermented foods and I do think it is one of the reasons why the traditional Japanese diet is so good for you.
trend  food  restaurant  uk  asia  japanese  korean  innovation  health  body  microbe  fermentation 
november 2017 by aries1988
Edimbourg, côté palais
Fini le grand faitout familial mêlant abats, avoine et légumes assez peu ensoleillés, pour tenir au corps les froides soirées d’hiver. La cuisine écossaise a beaucoup évolué et s’est nourrie aussi bien des techniques françaises sophistiquées que du produit brut prôné par la tendance scandinave. « Lorsque l’on évoque la cuisine écossaise aujourd’hui, plus que des spécialités, on parle surtout de chefs qui utilisent des ingrédients locaux », affirme Alan Chalmers, qui a lancé les visites guidées gastronomiques Eat Walk Edinburgh. Rassurez-vous : entre le déjeuner, le tea time et le dîner, il vous restera sûrement un peu de temps pour visiter le château…
list  scotland  travel  idea  restaurant  moi 
october 2017 by aries1988
梁文道:在餐桌上抵抗到最後一刻(巴斯克的美食「底氣」之一)

他們的「畢爾包體育會」不只是皇馬和巴塞之外,唯一一支從未降級過的西甲球隊。更叫人吃驚的,是他們居然不用外援,堅持以巴斯克人組班,猶如他們自己的國家隊。
basque  gastronomy  restaurant  region  espagna 
october 2017 by aries1988
Goodbye to the rudest restaurant in London - Wong Kei is finally ditching the bad attitude
Zoe Williams: The London restaurant has long been known for its grouchy staff, but I never found it amusing. Rudeness ruins more than just lunch
london  restaurant  fun  politeness 
september 2017 by aries1988
梁文道:你吃不到的名廚(重新發明巴斯克菜的人之一)

很奇怪,這家酒店的中國豪客不多,彷彿停在了上個世紀的八、九十年代,亞洲面孔多半來自日本,大堂裏總是一些有點年紀,穿著考究的日本人。事實上,整片巴斯克區域的中國遊客都相對地少,不像名勝景點處處的西班牙南部,和巴塞羅拿與馬德里那些大城市。走到哪兒都聽得見普通話。我猜是日本人對西式飲食乃至於西班牙料理比較熟悉的緣故吧,大家不遠千里來到巴斯克,最大的目的之一就是吃,所以你很容易在好幾家當地食肆裏頭碰到同一撥日本人,都是來集郵的。
basque  restaurant  gastronomy 
june 2017 by aries1988
比利时好吃中餐馆汇总

后台一直有亲们让小编给推荐比国好吃的中餐馆,这个话题为什么到现在还没有写,实在是平时用绳命在吃的小编吃到现在也没有发现太多真正值得给大家推荐的餐馆啊~不过数量再少,也还是有滴,这就给大家写写几家自己吃过觉得不错的吧~
benelux  belgique  restaurant  moi  list  chinese 
april 2017 by aries1988
梁文道:為甚麼不嫌中菜吃得慢(中國人吃的閒情之二)

所以我覺得問題並不在於你真正花在一餐飯上的物理時間有多長,而在於你感受到的心理時間。就好比同樣兩公里的路程,如果是老胡同老巷弄,又或者歐洲古城的卵石小道,一路曲折,風光步步生變,你是不會覺得自己走了那麼多路的。若是換在洛杉磯那種通衢大道,抬望眼,兩側平房,除了棕櫚樹還是棕櫚樹,走路可就真是地獄裏的折磨了。

總而言之,這是種自由的狀態,吃東西的速度與節奏操之在我,決定於那天耍戲的需要,而非餐廳上菜的次序。

這是種非常中國的自由與閒情,是你在吃飯,而非飯在吃你,不會有種被食物壓倒的感受。猶如古人出外賞花,花固然可觀,卻也不必專注呆視,幾個人自己閒聊喝茶甚至唱闋小曲方是主要內容,以花為背景,間中隨興瞧它幾眼,更覺其可親解人。又像走路散步,路不是主角,要緊的是和誰在走,以及沿路的風光。
question  opinion  eating  restaurant  chinese  europe  time  comparison 
march 2017 by aries1988
梁文道:禮貌之外(中國人吃的閒情之一)

真正能用文化差異和習慣去解釋的,是傳統華人為甚麼會覺得西餐讓人吃得很煩很束縛?是為甚麼在高尚洋餐館裏的「惡行」一搬去中式酒樓卻又顯得正常了?我知道這都是說了一百多年的老問題,可是我覺得它依然有待索解,值得想想。
china  culture  world  restaurant  etiquette  comparison  cliche 
march 2017 by aries1988
Why a Paris corner shop taught FT writer the most about France
There are few better places for a Sunday brunch than Sanukiya, a small udon bar close to the Opéra. This Japanese eatery offers fabulous soups and tempura, and ice-cold Japanese beer on tap

€1m A one-bedroom apartment in the 1st arrondissement, a short walk from the Tuileries Garden

€2.5m A four-bedroom apartment in a Haussmannian building in the 7th arrondissement, close to Les Invalides

€5m A 218 sq metre apartment in the elegant 16th arrondissement, with views of the Eiffel Tower
paris  story  money  buy  appart  restaurant  idea  japanese  food  sunday  travel 
november 2016 by aries1988
The Economics of Dining as a Couple
It is, to be sure, an advanced technique, which requires a fairly intimate knowledge of your partner, and a certain generosity of spirit.
tips  howto  life  economy  restaurant  couple  moi  money  share 
october 2016 by aries1988
Seoul’s street food gets classy

my favourite course is his raw beef and sour pear, served with the yolk of a quail egg and eaten on small blinis made with squid-ink powder: his twist on Gwangjang’s yukhoe, and a fitting tribute.
korea  restaurant  gastronomy  seoul 
september 2016 by aries1988
Quick bites: breaking bread in Uzbekistan
Uzbeks still consider Samarkand non — with its dark crust and bagel-like consistency — to be the best, and discs of it travel long-distance today to the Uzbek diaspora living around the world, carried in the luggage of visiting relatives.

Head chef Robert Panak will use a traditional tandoor oven to get results close to the original. We use a strong flour and Moul-Bie blanche T55 [baguette flour] in order to achieve a crisp ring with a fluffy texture on the inside. We also cut the dough while still in the mixer to add extra air, in the traditional Uzbek way.

You’ll find that in Uzbekistan, non accompanies every meal, and different cities and provinces have their own variations. At the Chorsu Bazaar in the capital, Tashkent, babushki (old women) sell their non from vintage prams. Compared with Samarkand non, Tashkent non is lighter and softer; In Khiva, 600 miles away, it is crispier and thinner.

To make non, the nonvoy (baker) rolls the dough flat and stamps it with a chekish (a special tool with long metal teeth). The dough is then brushed with an oil, egg or milk wash and sprinkled with sesame or onion seeds before being slapped on the curved walls of a red-hot clay tandoor oven.

Ancient traditions still surround non: it is never placed face down or cut with a knife (it is only torn by hand). At weddings, the bride and groom both take a bite of non and then finish it the next day as a married couple. If a man goes away, for army service or to study, his family will get him to take a bite of non and then hang the bread on the wall until his return. It’s the same for the many Uzbeks who travel to Russia for work today. They know that when they return, the non they took a bite from will be waiting for them.
food  stans  travel  tradition  moi  asia  silkroad  history  restaurant  bread  home  recette 
august 2016 by aries1988
Le Petit Grain Lyon - Petit Paumé, critiques, avis et horaires Le Petit Grain
04 72 41 77 85
Le Petit Grain
19, rue de la Charité
69002 Lyon
MIDI : 9,20 €
lyon  restaurant 
june 2015 by aries1988
老外店主在中国:他们把最美的风物带到了这座城
国际大都市上海已经成为了许多老外的第二故乡,他们之中,有人在这里结婚生子,有人定居开起了小店当起了老板。“大城小店”(微信号bund-shop)探访了上海6家洋老板的小店,每位店主都来自不同的国家,并把最好的东西带到了这个他们热爱的城市。
restaurant  shanghai  list  gaijin 
december 2014 by aries1988
L'« Asian hipster cuisine » à la conquête de Paris
A la baguette, le chef Tang Chi Keung, originaire de Hongkong, qui a quitté le restaurant cantonais de l’Hôtel Peninsula de Tokyo pour cette ouverture, la première en Europe du groupe hôtelier lui aussi originaire de l’ancienne colonie britannique. Lili rejoint le cercle très restreint des grandes tables chinoises en France. Un club qui se limite pour le moment à la capitale, où plusieurs adresses ont vu le jour récemment.

Si le premier restaurant chinois de Paris s’est installé en 1929 dans le Quartier latin (il a fermé ses portes en 2003), et que les Français consomment en masse des plats asiatiques, l’arrivée de ces établissements chics, résolument chinois, est une nouveauté. Le Shangri-La, autre palace parisien appartenant à un groupe hongkongais, avait ouvert la voie avec le Shang Palace en septembre 2011. Il est actuellement le seul restaurant chinois étoilé de France (un macaron au guide Michelin).

Ces nouvelles adresses gastronomiques sont les conséquences d’une révolution entamée il y a une dizaine d’années. Cette période a vu arriver un très grand nombre de visiteurs chinois. En 2013, la France a accueilli, 1,5 million de ces vacanciers. Et la création d’une procédure accélérée permettant d’obtenir un visa en quarante-huit heures a fait exploser les demandes de 40 %. Une clientèle à attirer, comme l’explique Gregory Lan, le directeur de Soluxe 59 : « Il y a aujourd’hui à peine cinq ou six restaurants haut de gamme proposant de la cuisine chinoise à Paris. Pourtant, les touristes venus de Pékin, Shanghaï ou Hongkong sont prêts à dépenser beaucoup d’argent ici. »

Délices de Shandong, boulevard de l’Hôpital – dans le 13e arrondissement – propose un voyage dans la province du nord-est de la Chine, à l’aide d’assiettes copieuses et servies en un éclair. Le porc fumé sauté au tofu pimenté est une merveille. A La Taverne de Zhao, rue des Vinaigriers dans le 10e arrondissement, il ne faut pas passer à côté des pains farcis à la viande, originaires de la province du Shaanxi.
paris  restaurant  chinese  travel  gastronomy 
october 2014 by aries1988
The Chicken Wings Boom
Chefs are turning a cheap bar snack into a culinary obsession.

“It’s something you eat with your hands,” Mr. Stage said. “You really associate chicken wings with a good time. Not too many people are eating chicken wings at funerals.”
today  restaurant  food 
october 2014 by aries1988
Le sushi du travail bien fait
Si Toru Okuda tranche le poisson avec dextérité, il sait aussi que l'art du sushi nécessite une formation qui va bien au-delà. Au Japon, dix ans d'apprentissage sont estimés nécessaires pour acquérir ce savoir-faire, et vingt ans, au moins, pour devenir un grand sushiya. Le chef a donc engagé un expert, Tetsuyasu Kobayashi, dont il agrémente le traditionalisme de quelques touches kaiseki (en entrées, légumes grillés à la gelée de dashi, lamelles de boeuf wagyu mi-cuit et aubergine à la sauce soja acidulée…) et trouvailles personnelles (par exemple, l'utilisation de deux types de vinaigre pour assaisonner le riz : un vinaigre de riz pour les poissons blancs, un autre de saké pour les poissons gras).

Pas ici de coupelle de sauce soja dans laquelle noyer son sushi. Chaque boulette est assaisonnée par le sushiya avant d'être posée sur le plat de céramique. D'un coup de pinceau de nikiri (mélange de sauce soja, saké et mirin), d'un peu de wasabi frais, râpé sur une peau de requin, de sel pour l'encornet, de gingembre et de ciboulette pour le chinchard, de vinaigre pour le maquereau, du parfum de l'algue laminaire – le kombu – qui a enveloppé le filet de dorade royale…

Premier atout, l'éclatante fraîcheur de ses produits marins. Ses menus (55 et 85 euros) proposent, par exemple, en service omakase : bonite, seiche, dorade grise et royale, bar, sardine, maquereau, langoustine vivante, couteaux de plongée, ormeau, vernis, saumon sauvage islandais (seul pêché hors Bretagne), filets de barbue maturés dans des feuilles de kombu…
restaurant  sushi  france  cuisine  japanese 
october 2014 by aries1988
北京餐馆借毛泽东时代怀旧风吸引食客_中国实时报_华尔街日报_wsj.com
对于那些怀念毛泽东时代的人来说,北京的一家新餐馆能够满足他们的怀旧情绪。本月,这家名为“粗粮人家”的餐馆以一种不同寻常的营销宣传欢迎食客。
mao  restaurant  today  beijing 
september 2014 by aries1988
Chengdu chef Lan Guijun: the new emperor of Chinese gastronomy - FT.com
Chinese cuisine is the ghost at the feast of global gastronomy. Despite a rich gastronomic tradition dating back more than two millennia and a remarkable history of culinary innovation, Chinese food is almost invisible at the highest international levels. The Michelin Guides do not venture into China beyond Hong Kong and Macau; the only place on Chinese territory to make the 2014 S.Pellegrino and Acqua Panna World’s 50 Best list was a French restaurant in Hong Kong, Amber. Even this year’s Asia’s 50 Best Restaurants list included a mere six Chinese restaurants in the whole of mainland China. According to the outside gastronomic world, Chinese cuisine seems to be largely terra incognita.

This neglect may be partly due to a simple culture clash. Michelin inspectors, for example, traditionally visit restaurants alone, and it’s impossible for a lone diner to experience the variety of dishes that make up a meal in most Chinese restaurants, where eating “family style” is the norm. The Chinese predilection for bouncy, slithery and gristly textures makes it hard for foreigners to appreciate a proportion of prized Chinese delicacies, and a general lack of informative, well-translated menus doesn’t help. (The first Chinese restaurant in the world to receive three Michelin stars was, unsurprisingly, an international hotel restaurant in Hong Kong offering a tasting menu of Chinese dishes served in small, individual portions.)

Writing for a Chinese food magazine some years later, he said he had decided that a revival of Chinese cuisine would require that kind of small-scale culinary perfection, along with a renewed concern for fine ingredients and unfussy, naturalistic presentation.

He spent much of the following four years researching dishes at home and learning the traditional arts of pottery in the workshops of China’s porcelain capital, Jingdezhen. His confidants thought it crazy that a chef would go to the extreme of learning to design and make his own serving dishes – but Lan believed that serving vessels should be part of the whole culinary experience.

“It’s much better to heat the plates in the kitchen, arrange the food and then hand them out to each diner,” he says. “Otherwise, you end up with shared plates of food getting colder and messier as they are passed around.”
cuisine  today  future  chinese  review  restaurant 
august 2014 by aries1988
Tasting France Through 5 Signature Dishes

Clockwise from top left: bouillabaisse; choucroute garnie; cassoulet; galette; quenelle de brochet.

Brittany draws a sharp distinction between savory galettes — made of wholesome, nutty buckwheat flour — and sweet, tender dessert crepes of beau blé, or white flour. The buckwheat galettes preserve a proud tradition of self-sufficiency. In the 15th century, Duchess Anne of Brittany saved the region from famine — and ensured its independence — by introducing crops of blé noir, or buckwheat, a hardy plant that thrived despite the area’s poor soil. Though highly nutritious, buckwheat lacks gluten, which limits its uses in the kitchen; galettes are one of the few ways to consume it,

Travelers have been eating their way around France, at least, since the 1920s, when the French food writer Maurice Edmond Sailland — known by his pen name, Curnonsky — published La France Gastronomique, a multivolume guide to the country’s regional cuisine. In the decade that followed, Les Accords de Matignon — a pet project of the Popular Front, the 1930s leftist political party led by Prime Minister Léon Blum — guaranteed two weeks’ paid vacation to French workers. Working-class travelers took advantage of the new policy and government-sponsored train tickets, streaming south to resort towns previously the exclusive domain of the bourgeois. Eventually the Guide Michelin replaced Curnonsky as the primary source for travelers, and hungry motorists ignited an interest in regional cuisine that became a French passion.

Farther south, in the commune of Pleuven, stands Chez Mimi (24, rue du Moulin du Pont; 33-2-98-54-62-02; creperie-chezmimi.fr), where locals pair buckwheat galettes with the traditional accompaniment of gros lait (a house-made yogurt, thick and creamy), and schoolchildren exclaim over une bonne beurre-sucre, a simple, supple dessert crepe that contrasts the tang of salted butter with the sweet crunch of sugar.

When the French economy crashed after World War I, these formidable female cooks shifted their talents from wealthy bourgeois mansions to the city’s restaurants and bouchons, using the region’s fine ingredients to prepare simple yet perfect meals. As automobile travel grew popular, word of Lyon’s exceptional cuisine spread, helped in large part by Curnonsky, who in 1934 declared the city the world capital of gastronomy.

These casual establishments tend to be decorated in motley bric-a-brac; strangers sit elbow-to-elbow and the menu rarely deviates from dishes like tête de veau (poached calf’s head) and tablier de sapeur (a sort of chicken-fried tripe). But their most famous menu item is the quenelle de brochet, a football-shaped dumpling, similar to an oversize gnocchi, traditionally served in a coral-pink puddle of the shellfish-infused sauce called nantua.

“quenelle de brochet”
Pike was once plentiful here in the Rhône river, but it’s very bony and hard to eat. Originally, quenelles were a way to stretch and preserve the fish.

the best versions are cooked and cooled — preferably overnight — at least three times, a slow process that yields beans redolent with the deep flavors of the confit and pork sausage, topped by a thin layer of the dish’s natural juice and starches sealed in the oven.

Housed in a traditional Alsatian farmhouse in the village of Stutzheim, not far outside of Strasbourg, Le Marronnier (18 Route de Saverne; 33-3-88-69-84-30; restaurantlemarronnier.fr) welcomes lively crowds of locals. Like them, I began with a crisp-edged, bacon-strewn tarte flambée, cooked in the kitchen’s wood-burning oven, before tucking into the generous choucroute garnie, piled high with seven different cuts of pork and sausage.
france  français  cuisine  gastronomy  restaurant  list  alsace  bretagne  Toulouse  food  history  lyon 
may 2014 by aries1988
James Surowiecki: The Surprising Complexity of Lobster Prices : The New Yorker
The key, though, is that restaurants are able to adopt such strategies only because the restaurant business is not, at heart, a commodity market. few customers who are making decisions about where to go based solely on the price of lobster. And restaurants, obviously, can add value to the lobster they serve with unique recipes, décor, dockside location, and so on.
restaurant  economy  instapaper_favs  explained 
october 2013 by aries1988
在巴黎,选一家好餐馆有诀窍-翟华博客-我的搜狐
在巴黎街头,一眼望去,好多的餐馆,一家餐馆,另一家也是餐馆,如何决定去哪一家呢?法国国际广播电台推荐的法国大厨师德纳姆尔(Xavier Denamur)教了您几招
googlereader  restaurant  france  howto 
august 2012 by aries1988

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