□ 文/本刊記者 楊艷

美味大探尋在重慶吃遍世界美食①

□ 文/本刊記者 楊艷

隨著內(nèi)陸開放新格局的構(gòu)建，重慶變得越來越國際化、多元化，作為美食之都，重慶美食數(shù)不勝數(shù)，除了中國各地的特色美食，還薈萃了來自世界各國的美食，足不出渝就能品嘗到世界各地的美食，這絕對(duì)是件幸福的事。從本期開始，和我們一起在“家門口”吃遍世界美食，感受全世界的舌尖文化吧。

【意大利】

卡珀 吃出意式氣質(zhì)

卡珀是一家意大利餐廳，Cupola，來自意大利語，意為“穹頂”，諧音取意天然精美之琥珀，來自大自然的饋贈(zèng)。餐廳坐落在重慶最美街道中山四路，由香港一家新銳建筑設(shè)計(jì)事務(wù)所設(shè)計(jì)，設(shè)計(jì)師將意大利古典建筑的精髓融入到店內(nèi)每一條弧線、每一個(gè)造型里，粗糙的墻體、朦朧的暖調(diào)燈光，營造出意大利的復(fù)古和浪漫的氣息，食客仿佛置身于古老的羅馬。

餐廳中部是大廚的中央廚房，廚師可以現(xiàn)場演繹烹飪大戲，獨(dú)具特色的全開放式廚房布局，開啟食客各個(gè)感官的全新體驗(yàn)。室外的花園，充滿濃厚的意式氣質(zhì)，食客在靜謐的環(huán)境里，享受一份獨(dú)特的意式情調(diào)。他們家一直致力于呈現(xiàn)原汁原味的意大利菜肴，這都得益于餐廳主廚對(duì)烹飪有著天生的熱愛，曾在上海、北京、米蘭、迪拜及倫敦等國際五星級(jí)酒店掌勺，擅長各種菜品的制作與創(chuàng)新。

首推他們家的松露燴飯，這可是最負(fù)盛名的意菜珍品。經(jīng)典意大利起泡酒Prosecco、濃郁黑松露、一整塊帕瑪森芝士，將它們攪拌使之融合，最后以清爽的綠蘆筍畫龍點(diǎn)睛，口感清新飄逸。食客能親眼所見這道菜的制作過程，仿佛在觀賞一件藝術(shù)品的誕生。

戰(zhàn)斧牛排是一道不能錯(cuò)過的菜品，牛排取自澳大利亞優(yōu)選牧場的養(yǎng)殖和牛，如大理石花紋，因形狀酷似斧頭，是肉眼牛排和肋骨的完美結(jié)合，肥瘦相間，味美多汁。一份戰(zhàn)斧牛排重達(dá)1.6千克，分量足，適合一家三口共享。

他們家的意大利面是純手工制作，取材意大利硬質(zhì)小麥粉，新鮮筋道，隨意搭配番茄汁或是白葡萄酒汁，有虎蝦、鯛魚、文蛤、青口和魷魚，多種海鮮融為一體，瞬間突破我們對(duì)于意大利面的傳統(tǒng)想象。他們家的提拉米蘇也是下單現(xiàn)做的甜品，超級(jí)新鮮，馬斯卡博尼芝士、醇厚的意式特濃咖啡，更創(chuàng)新加入瑪莎拉白葡萄酒，馬天尼的水晶杯呈上“Take me away”的浪漫情愫，在可可粉表層零星撒上跳跳糖，超級(jí)有創(chuàng)意，清爽甜美，一點(diǎn)也不甜膩。

曾經(jīng)有來自意大利米蘭的米其林大廚來這里坐鎮(zhèn)，做過米其林菜品，吸引了大批食客。面對(duì)如此高水準(zhǔn)的美食，有何理由不來嘗嘗呢？

渝中區(qū)中山四路17號(hào)3層

【日本】

氿自慢料理 慢食喚醒你的味覺

“氿自慢”是一家日本料理，裝修風(fēng)格走的是時(shí)下流行的現(xiàn)代極簡風(fēng)，整體色調(diào)以原木素色為主。食客在玄關(guān)處脫鞋，地上是草席，十分舒適。包房外的連廊被設(shè)計(jì)成棧橋，山石、白沙，用枯山水構(gòu)造出濃厚的東方禪意，宛如日式庭院。全店鋪設(shè)了地暖，即使是冬天到店里，也能感受到暖意。全硅藻泥的墻面杜絕了有害化學(xué)物質(zhì)。店內(nèi)所有的木材選用來自俄羅斯的樟子松，聽老板說，這是花費(fèi)了40多萬扛回來的木頭，只給它刷上淡淡的一層清漆，讓原生態(tài)的木紋與最天然的食材相映相襯。

令人驚訝的是整個(gè)店鋪從空間到小擺件，全部由老板親手設(shè)計(jì)。以這樣“簡”和“減”的方式，調(diào)動(dòng)食客感官，使食客的注意力集中在美食這個(gè)主角上。10個(gè)寬敞又極具私密性的包廂，4個(gè)卡座，亦躺亦坐的餐區(qū)設(shè)計(jì)讓食客擁有一個(gè)舒適放松的地方。餐具也十分獨(dú)特，碗碟中描著金邊的櫻花，你可知道這些都是老板自己動(dòng)手繪制，再送至遠(yuǎn)在宜興的陶窯中燒制而成。這些看似簡單的設(shè)計(jì)竟然暗藏著周密的心思，原來“氿自慢”的老板是一個(gè)設(shè)計(jì)過博物館、大型展廳的空間設(shè)計(jì)師，更是一個(gè)鐵桿日料迷，所以開了這家店。他喜歡不復(fù)雜、不炫技的日料，能夠打動(dòng)人心的溫暖美食。

他們家的調(diào)料是自制的醬油，鮮與香并存，咸味適中；還有調(diào)制出來的海鹽，加入了海帶、海苔和櫻花粉末。就連蘸食的芥末也有3種：山葵，普通芥末和辣味重的“辣根”。

推薦菜品清蒸毛蟹，選自紅活毛蟹，用清蒸的方式，最大程度地保留蟹肉的鮮美，沾上白糖、醋、醬油等混合的秘制湯汁，肉質(zhì)的肥美直接在嘴中迸發(fā)，鮮甜多汁的蟹肉挑逗著食客的舌尖。還有一道活海膽，是選用大連小平島的活海膽，當(dāng)天捕撈直送，現(xiàn)殺現(xiàn)吃。剪開長滿刺的灰褐色外蓋，海膽條條分明，上面的顆粒清晰可見，輕輕挑出一條，用薄薄脆脆的海苔卷起，入口清香、細(xì)滑、鮮甜。蒲燒活鰻，現(xiàn)殺的活鰻，考究的是料理師快速而細(xì)膩的刀功，需在40秒內(nèi)完成整套的殺與剖，將皮和肉之間的脂肪烤到全熟后，再配上用鰻魚骨熬制的獨(dú)家秘制調(diào)料，一上桌便全是鰻魚的濃郁甜香，醬汁巧妙地掩蓋住鰻魚腥味，口感微甜而濃香，但一點(diǎn)也不油膩。

這里的女侍應(yīng)都會(huì)簡單的日語，店長在日本做過翻譯工作，她們身著素雅和服笑迎食客，舉手投足透著東方女性特有的溫婉。自開店以來，店里幾乎天天滿客，據(jù)說，連西門子中國區(qū)副總裁也把這里當(dāng)成日料食堂呢，你還不趕緊來嘗嘗？

渝北區(qū)龍溪街道財(cái)信城市國際10幢3-4

【泰國】

泰香米 “泰”不一樣

泰香米在重慶人氣頗旺，一直堅(jiān)持以傳統(tǒng)泰北口味為基礎(chǔ)，并將泰國皇家菜與中國人的口胃相結(jié)合，曼谷市市長、泰國前總理阿披實(shí)等貴賓，楊洋、蔡少芬、謝天華等明星都慕名前來。走進(jìn)餐廳，標(biāo)志性的泰國元素貫穿其中，整體以大自然為主的東南亞風(fēng)格，泰國的傳統(tǒng)藝術(shù)、建筑、宗教乃至風(fēng)土人情，用家具、墻面、主題色調(diào)等一一展現(xiàn)，設(shè)計(jì)師營造了身在泰國的即視感。

餐廳的行政總廚來自泰國，在中國、泰國、香港、英國、日本等國的多家大型泰國餐飲集團(tuán)任職過，還曾負(fù)責(zé)過泰國王室的慶典壽宴，以及泰國前總理他信訪華期間的膳食。廚師對(duì)海鮮品質(zhì)和食材十分考究，不同的食材來自不同的國家，咖喱皇炒蟹選用的孟加拉鐵蟹，個(gè)頭大且肉質(zhì)飽滿，咖喱蝦里的越南大頭蝦、泰國的新鮮香葉，以及南姜、青檸、香茅、泰國小辣椒等香料都從泰國空運(yùn)而來。

一家泰國餐廳是否正宗，往往可以從一道海鮮冬陰功湯的優(yōu)劣來鑒別。他們家的冬陰功湯是食客點(diǎn)單率最高的一道菜，食材新鮮，選用貨真價(jià)實(shí)的大頭蝦入湯，入口滋味香辣十足，香茅、檸檬葉、南姜、魚露、朝天椒的香氣不停地竄入鼻腔，辣、酸、甜交錯(cuò)刺激著味蕾，一道相當(dāng)開胃的湯，讓你瞬間感覺穿越到熱帶，不愧是店內(nèi)的NO.1。

還有一道每桌必點(diǎn)的招牌菜咖喱皇炒蟹，這是個(gè)頭號(hào)稱L size的孟加拉鐵蟹，肉質(zhì)飽滿鮮甜，搭配用綠咖喱和椰漿混合秘制的咖喱醬，滋味香濃?？оu汁的濃郁鮮香與蟹肉的鮮腥黏膩交織，讓美味瞬間在舌端彌漫，蟹肉肥美，微辣中帶著香甜，讓人欲罷不能。

凍腌生蝦，絕對(duì)是嗜辣者的最愛，生蝦切開剖面，蘸上大廚秘制的泰式酸辣醬，整只送入口中，蝦肉極大程度地保留了細(xì)嫩而脆爽的口感，鮮辣的刺激感直沖口腔。店內(nèi)還貼心地搭配了蒜片消毒，并以黃瓜鋪底，黃瓜的脆爽除了可緩解蝦的辣度，更平添了一份回甜可口。

九龍坡區(qū)謝家灣華潤中心萬象城南區(qū)2F

【韓國】

樸大監(jiān) 感受韓國居酒文化的精粹

提到韓國美食，大家就會(huì)想到韓國偶像劇里那些生菜包肉的韓式烤肉、紅白相間的炒年糕、五顏六色的石鍋拌飯和綠蓋綠瓶的韓國燒酒，這些韓國飲食文化中最有代表性的符號(hào)，對(duì)我們來說可一點(diǎn)也不陌生。看著劇中主角在午夜時(shí)分，在大街上的烤肉店里大口大口地吃肉喝酒，總是讓人忍不住暗暗吞口水。在兩江新區(qū)就有一家地道的韓國烤肉店“樸大監(jiān)”，來自韓國首爾，擁有正宗韓國料理的“血統(tǒng)”，是一家以韓國居酒文化和烤肉文化相結(jié)合的韓式餐廳，在韓國本土就備受民眾和明星的青睞。

樸大監(jiān)的主廚師傅曾在韓國學(xué)習(xí)正宗韓式料理，學(xué)成歸來，在傳承韓國料理精髓的基礎(chǔ)上，保留了韓式精致料理的宗旨，料理出適合國人口味的美食。烤肉是韓國料理中一道大菜，其精髓一是取決于食材，特別是肉類的品質(zhì)，二是醬料，全部選用上好品質(zhì)的牛肉和豬肉制品，做出原汁原味韓國烤肉醬。他們家大部分原料由韓國進(jìn)口而來，除了食材，連制作烤肉的烤盤也是從韓國原裝進(jìn)口而來，烤盤采用特殊涂層材料，因受熱均勻在烤制的時(shí)候呈無煙狀態(tài)，烤出的肉更加多汁鮮美。

韓國人以喜歡喝酒能喝酒而著稱，老板是個(gè)懂酒之人，店內(nèi)的酒自然是經(jīng)他親自挑選的。一整排的冰柜里，有多達(dá)幾十種的韓國本土啤酒、米酒、燒酒、果酒，以及在韓國本土流行的飲料，食客在這里都能找到自己喜歡的飲品。

他們家的招牌菜有樸式厚五花肉、釜山秘制小鮮肉、澳洲安格斯上腦、澳洲安格斯牛眼肉、樸式大鮮魷等等，除此之外還有幾十種烤肉類菜品以及各種韓國小吃與主食。

樸大監(jiān)在重慶已開業(yè)兩年了，除了本地食客，還有不少韓國客人，如原重慶韓國商會(huì)會(huì)長也曾多次到店品嘗，韓國新晉偶像男團(tuán)Fame US一行來重慶演出，演出前一天還專門來這里吃烤肉呢。盡管如此，他們家的人均消費(fèi)并不高，價(jià)格相當(dāng)親民。

兩江新區(qū)黃山大道中段星匯兩江藝術(shù)商業(yè)中心一區(qū)1105號(hào)

【印度】

新香印印度菜菜 來自“視覺+味覺”雙重享受

“簡單食材+主要調(diào)料+烹飪方式”就組合成印度菜，自古以來，印度就以“香料盈野，黃金遍地”著稱，印度人擅長在烹飪中熟練使用各種繁雜的調(diào)料，將食物的味道發(fā)揮到極致，造就了印度菜神秘而豐富的飲食文化。所以，印度飯菜的最大特點(diǎn)是濃香刺激，但因調(diào)料不同，與重慶菜的重口味也有所不同。

重慶有家地道的印度菜餐廳—新香印印度菜菜，餐廳老板十分鐘情于印度文化，餐廳許多裝修元素和小飾品，皆是老板親自從印度淘回的寶貝，使得餐廳充滿濃郁的印度風(fēng)情。

咖喱是印度菜的精華，可以說沒有咖喱就沒有印度菜。他們家的菜式比較簡單，基本就是咖喱類和燒烤類，咖喱是印度的黃咖喱，以丁香、小茴香籽、胡荽子、芥末籽、黃姜粉和辣椒等香料調(diào)配而成，用料重，加上少許椰漿減輕辣味，味道清香微辣。廚師每天最重要的工作就是花上十幾個(gè)小時(shí)，將二十幾種來自印度進(jìn)口的純天然香料磨成粉，加入洋蔥、西紅柿等新鮮蔬菜，沒有任何雞精、味精，熬出鮮美的咖喱。

菠蘿咖喱蝦是招牌菜品，咖喱的濃香包裹住菠蘿和蝦的鮮甜，再加上椰香，色彩豐富，滋味萬千，醇香可口。點(diǎn)一碗白飯拌著咖喱汁，讓咖喱一點(diǎn)點(diǎn)滲透進(jìn)去，然后一起吃光光，這才過癮。還有他們家的傳統(tǒng)烤餅，面餅被烤成了焦黃色。一口咬下去，香脆可口，它的香來自小麥的清香，和咖喱一起入口，更加爽口。腰果咖喱雞，大塊肉感十足，搭配檸檬汁、薄荷醬、辣椒面一起吃。

飯后的甜品必點(diǎn)印度酸奶，它受到許多常客的強(qiáng)烈推薦，味道和我們平時(shí)喝的酸奶不一樣，是爽口的酸乳酪，特別濃稠，口感更加醇厚一些，上面還撒有椰絲和果仁，剛開始喝可能不太習(xí)慣它太酸太濃，但細(xì)細(xì)品嘗，才發(fā)現(xiàn)越來越有味道。據(jù)說這在印度是最大眾化的飲品，像西方人喝咖啡一樣，印度人無論老少都愛喝。還可以試試印度口香糖，味道也很特別。

每周六，在這里不僅可以享受到美食，還有視覺的盛宴等待著每位食客。姑娘們?nèi)崦赖纳矶?、精湛的舞姿呈上一段純正的印度歌舞。將一杯印度啤酒下肚，食客仿佛分分鐘就到了印度?/p>

渝北區(qū)新南路38號(hào)卜蜂蓮花1樓

With the progress of opening-up in mainland China, Chongqing is becoming international and diversified. As the capital of delicacy, Chongqing has countless delicious foods not only from China, but also the world. For a foodie, it is a great welfare to taste worldwide foods without going abroad. From this periodical on, just join us and taste every food in Chongqing and feel the cuisine culture all over the world.

【Italy】

Enjoying ltalian Ambience in Copula

Copula, an Italian restaurant, the name comes from Italian, meaning the dome. The transliteration means the natural delicate amber, as the gift from nature. The restaurant situates in fourth Zhongshan Road, which is known as the most charming road of Chongqing. It is designed by a new prominent Hong Kong architectural design office. The designer incorporated the classical Italian architecture quintessence into every arc and every other design. The rough wall and warm twilight lights all show the retro and romantic style of Italy, making customers feeling themselves in ancient Roman.

The center part of the restaurant is the central kitchen, expressing the completely open kitchen, where the cooks show their culinary arts. With tranquility here, customers can enjoy a special Italian atmosphere. Thanks to the chief cook’s fever for cuisine, Copula has been always dedicated in expressing authentic Italian cuisine. Besides, the chief has ever worked in some international fi ve-star rated hotels in Shanghai, Beijing, Milan and Dubai, thus adept at creating and making all kinds of foods.

The Truffle Risotto, the most famous Italian food, is also the specialty strongly recommended. It needs the stir of Italian sparkling wine Prosecco, black truf fl e with rich aroma and a whole piece of Parmesan cheese, after that, the refreshing green asparagus will be put into as the wonderful decoration. It tastes fresh and makes people feel ethereal. As for the customers, they can see the cooking process with their own eyes like watching the birth of an art.

Tomahawk is another cuisine you can never miss. The steaks, of marble texture and axe shape, from Australian optimizing pastureland wagyu cattle, are the perfect combination of rib eye steak and rib. Besides, the marbled beef is really gravy. A Battleaxe Steak weighs about 1.6kg, so your families can come here to enjoy yourselves.

The spaghetti is purely handmade. It is made from Italian hard wheat flour and tastes fresh and al dente. Eating together with tomato juice or sherry, you will feel the perfect integration of various seafood, tiger prawn, snapper, clam, mussel, squid, and abandon the stereotype of spaghetti. The tiramisu is also freshly made according to orders. The mascarpone and espresso are newly added into Marsala sherry. Martini goblet expresses the romantic feeling of“take me away”. In addition, popping candy is scattered on the cocoa powder, which is impressive and creative, and the refreshing sweet flavor replaces the overly sweet taste.

You know, Michelin chef from Milan has come here, the Michelin dishes made has gain high recognition from customers. How fantastic the taste is! Just come here and enjoy yourself, we are waiting for you.

Location: 3rdfl oor, No.17 on Zhongshan 4throad, Yuzhong District

【Japan】

Your Appetite Will Be Awoke by Japanese Cuisine in Kokono

The fi tment of Kokono is the fashionable modern simple style, with the plain color of log as the dominant hue. You can put your shoes in the hallway, and what under your cotton socks is the juncus mat. The corridor outside the compartment is designed to be trestle. Besides, stones and white sand are designed to be a grotesque scene, so as to express the impressive oriental Zen, just like the comfortable Japanese yard. Every compartment has fl oor heating to ensure the warmness in winter. The diatom ooze wall can protect people from detrimental chemicals. All the logs come from Russian pinus sylvestris (Mongolian Scotch pine), According to the boss, these logs costs over 400 thousand yuan. He just painted some varnish on them in order to maintain the wood texture, and make the texture and natural ingredients a wonderful combination.

The most surprising part is that the boss designed everything from layout to decorations all by himself. The conception of “simplicity”and “deletion” in this restaurant help customers to arouse their sense organs and indulge themselves in nothing but the food itself. Ten commodious compartments are also private for customers, with each room a set of four little sofas, which can make people feel comfortable and relaxed. The tableware is also very delicate, and every dish has the sakura pattern pur fl ed with golden line. And of course, that is also made by the boss. Then the dishes were sent to crockery furnace in Yixing (a city in Hubei province). As you see, those designs, though looked nothing special, actually re fl ect meticulousness and ingenuity. After all, the boss of Kokono is a space designer and he has designed museums and showrooms. He is also a fan of Japanese cuisine, that’s why he opens the restaurant. He loves simple and plain Japanese food, and believes that heart-warming food can really touch people.

The seasoning is also particular. For example, the home-made sauce tastes fresh and smells appetizing. The sea salt is combined with kelp, sea sedge and sakura powder. Even the mustard has three kinds for you to choose, that is, wasabi, normal mustard as well as super spicy horseradish.

The Steamed Mitten Crab is strongly recommended. It requires fresh red mitten crabs, and the cooking way of steaming helps maintain the fresh fl avor of crabs. Dipping the crab meat into the special sauce made of sugar, vinegar, and soybean sauce, you’ll feel that the gravy meat brims your mouth and plays with your tongue. As for the Live Sea Urchin, the main ingredients come from Xiaoping island of Dalian(a city of Liaoning province), the sea urchins are required to be sent immediately to ensure the freshness. Cutting off the shell covered with taupe stabs, you can see the streaks are clear with the grains on it. Then you can pick one of those streaks and roll it with sea sedge, the freshness, smoothness and lusciousness will linger in your mouth. There is another specialty, Braised Cattail Sea Eel, to be freshly made, it asks the cook to be fast and careful so that the eel meat can be prepared well within 40 seconds. Then when the fat between the skin and meat is totally roasted, the special sauce made by sea eel bones will be put on the meat. In that way, customers can enjoy the aroma of eel without the fi shy smell. It tastes light sweet, not greasy at all.

The restaurant manager has the experience as a translator in Japan, and waitresses here can speak some Japanese, too. Wearing simple but elegant kimono, with friendly service, they show the particular oriental women’s soft character, making customers feel warm and delighted, just as relaxed as bathing in the spring wind. Since the opening, the restaurant is often full of people. It is said that even the vice president of Siemens of China region see the restaurant as Japanese dining hall. So my friends, what are you waiting for?

Location: No. 3-4 of 10thBuilding, CAlSlN ClTlES, Longxi Road, Yubei District

【Thailand】

Unique Thai Rice House

Thai Rice House is quite popular in Chongqing. It has insisted on basing the traditional taste of Northern Thailand, and has combined the Thai Royal cuisine with the taste of Chinese people. Distinguished guests, Abhisit, for example, the Mayor of Bangkok and former Prime Minister of Thailand and stars such as Yang Yang, Cai Shaofen, Xie Tianhua were attracted to come. Entering the restaurant, one can see the symbolic Thai elements run throughout the restaurant of which elements of the Southeast Asian style with nature dominated can be seen everywhere. Thailand’s traditional arts, architecture, religion and even customs are unfolded through the furniture, walls and main color, thus creating a sense of being in Thailand.

The executive chef of the restaurant is from Thailand who has served as the executive chef of many large Thai catering groups in China, Thailand, Hong Kong, UK, Japan and so on. He has also been responsible for the birthday banquet of the Thai Emperor and for the diet of Thailand’s former Prime Minister Thaksin Shinawatra during his visit to China. Chef’s requirements for the quality of seafood and ingredients are very high with different ingredients coming from different countries. Fried crab with special curry sauce is made with big and fl eshy Bengal iron crab. The Vietnam big head shrimp in curry shrimps, Thailand’s fresh thyme, galangal, lime, lemongrass, pepper and other spices are all from Thailand by air.

The quality of seafood shrimp soup can usually be the indicator to check whether a Thai restaurant is authentic. The seafood shrimp soup in Thai Rice House is a favorite dish for diners. Ingredients are fresh with genuine big head shrimp into the soup. The soup enjoys a spicy flavor with the aroma of lemongrass, lemon leaves, galangal, fish sauce and pod pepper constantly drifting into the nasal cavity. Spicy, sour and sweet fl avors blend together to stimulate the taste buds, Once taking some soup, you can feel acid, fresh, spicy and fragrant in your mouth, which gives you a sense of being in the tropical area instantly. The seafood shrimp soup a very appetizing soup and is indeed NO.1 in Thai Rice House.

There is another signature dish that every table will order: the fried crab with special curry sauce which is made with the Bengal iron crab whose size is known as L. The crab is fleshy, fresh and sweet. This dish is cocked with secret-made curry sauce by mixing the green curry and the coconut milk, thus having a rich and intense fl avor. The rich fl avor of curry sauce and the fi shy taste of crab meat stick and intertwine, letting the delicious taste suffuse the tip of the tongue. The crab meat tastes slightly spicy and sweet, letting people want to stop but cannot.

The frozen pickled raw shrimp is de fi nitely a favorite dish for the spicy food lover. Calve the raw shrimp, dip one with the chef secret-made Thai chutney and then send the whole one into the mouth. The delicate and crisp taste of the shrimp retains to a large extent, and the fresh and spicy fl avor pervades the mouth instantly. This dish is prepared with the garlic for disinfection and the cucumber at the bottom. In addition to relieve the spicy of shrimps, the crisp taste of cucumbers adds a aftertaste.

Location: 2F, South MlXC, Chinese Resources Center, Xiejiawan

【South Korea】

Park Da-Jian--A Place to Experience the Essence of Wine Culture in South Korea

When it comes to South Korean cuisine, everyone will think of the South Korean idol drama, in which South Korean barbecue with the lettuce wrapping the meat, the red and white fried rice cake, the colorful Bibimbap and green-bottle South Korean liquor are presented. These are the most representative symbols of South Korean food culture and are familiar for us. In the midnight, the protagonist in the drama shoveling food and swilling beer in a South Korean grill in the bright street. These scenes always make people can’t help swallowing. In the Liangjiang New Area, there is an authentic South Korean grill named “Park Da-Jian”. This restaurant is from Seoul, South Korea and has authentic South Korean cuisine. It is a South Korean restaurant with the wine culture and barbecue culture combined and is popular with the people and stars in South Korea.

The master chef of Park Da-Jian once came to South Korea to learn the authentic Korean cuisine. After triumph returning, based on the traditional South Korean cuisine essence, he retains the South Korean exquisite cuisine and makes the delicacy with a taste suitable for the Chinese. Barbecue is a main dish in South Korean cuisine and there are two essences for it: one is the quality of ingredients, especially the meat quality, and the other is the sauce. All beef and pork products here are of good quality, so as to make authentic South Korean barbecue. Most of the raw materials used in this restaurant imports from South Korea. Besides, the griddle with a special kind of coating material applied is also imported from South Korea. Because it is heated uniformly and is smokeless during the baking time, the roast meat is more delicious.

South Koreans are known for the fact that they like to drink and can drink a lot. The boss is a man who knows the wine, and the wine here is therefore chosen by himself. In a whole row of freezers, there are dozens of South Korean local beers, rice wines, liquors, fruit wines, and beverages popular in the Korean. Diners can fi nd their own favorite drinks here.

The restaurant’s signature dishes include Park-style thick streaky pork, Busan secret-made fresh meat, Angus chuck eye roll, Angus beef cube roll, big fresh squid and so on. In addition, there are dozens of barbecue dishes as well as a variety of South Korean snacks and staples.

Park Da-Jian has been in Chongqing for two years. In addition to local diners, there are many Korean friends. For example, the former president of the Chongqing South Korean Chamber of Commerce has come to the restaurant many times for tasting. Another example is the new South Korean idol group, Fame US. Once they came to Chongqing for a performance and they also came here to eat barbecue the day before the show. Nevertheless, the per capita consumption of this restaurant is not high and the price is quite reasonable.

Location: No. 1105, Zone 1, Middle of the Xinghui Art and Business Center, Huangshan Avenue, Liangjiang New Area District

【Indian】

Xinxiangyin lndian Restaurant--Double Enjoyment in “Visual and Taste”

Simple ingredients and main seasonings and cooking methods combine the Indian cuisine. Since ancient times, India has been known as “spices and gold are everywhere”. Indians are good at using a variety of spices in cooking and play the tastes of the food to the extreme, thus creating a mysterious and rich food culture of Indian cuisine. As a result, the aroma and pungent taste is the biggest characteristic of it. However, because of different spices, Indian food is different from Chongqing cuisine, which has a very strong fl avor.

There is an authentic India cuisine restaurant in Chongqing named Xinxiangyin Indian Restaurant, the owner of which is very interested in the culture of India. Many decoration elements and small accessories in the restaurant are personally brought by the boss from India, thus making the restaurant full of rich Indian style.

Curry is the essence of Indian cuisine and it can be said that without curry, there is no Indian food. Dishes in this restaurant are relatively simple, basically curry and roast dishes. The Indian yellow curry is used with cloves, cumin and coriander seeds, mustard seeds, turmeric powder and pepper and other spices. Besides, a little coconut milk is added to reduce the spicy taste, thus producing a spicy and fragrant flavor. The most important work for the cook every day is to spend ten hours in grinding twenty kinds of pure natural species imported from India, adding onion, tomatoes and other fresh vegetables, and then cooking a delicious curry taste without chicken essence and monosodium glutamate.

The curry prawn and pineapple is a signature dish. The aroma of curry wraps the fresh and sweet taste of the pineapple and shrimp. With the coconut fragrance added, this dish is rich in color, fragrant in aroma and delicious in taste. Then order a bowl of plain rice or the scone, dip it with curry sauce, let it penetrate gradually, and then eat them all. It’s really good. The traditional scone in this restaurant is also excellent. The tortilla is baked to light brown. You going on a bite, it tastes crispy and delicious. Its fragrance comes from wheat. With curry being put together, the scone is more refreshing. Meat in the chicken korma is fi ne and this dish is combined with the lemon juice, the mint sauce and the chili powder.

Indian yogurt is a dessert that every diner will order after the meal and is also highly recommended by many regulars. The taste of it is different from common yogurt. It is a refreshing yogurt with especially thick taste. The yogurt is sprinkled with the coconut and nuts. In the beginning, you may not be accustomed to it for its heavy acid and thick taste. However, after savoring it, you will fi nd that it enjoys more and more flavor. It is said that this is the most popular drink in India, like the coffee in the West. Indians, both young and old like to drink Indian yogurt. You can also try the India chewing gum, the taste of which is also very special.

Every Saturday, diners here can enjoy not only delicious dishes, but also a visual feast. Fine figures and exquisite dance of girls interpret the pure Indian song and dance. After a glass of Indian beer, diners will immediately have a feeling of being in India.

Location: Building 1, LOTUS, No. 38, Xiangnan Road, Yubei District

Cuisine Exploration, Tasting Worldwide Delicacy in Chongqing

□ Article/Journalist Yang Yan