“吃，是一种很个人化的行为。一个人懂不懂得吃，也是天生的。遗传基因决定了他们对吃没有什么兴趣的话，那么一切只是养活他们的饲料。”

"Eating is a very personal act. A person is either born with the palette for food, or not. If disinterest in food is written in their genes, then everything they consume are just feed to keep them alive."

——蔡澜《江湖老友》

Chua Lam, Jianghu Laoyou

*Chua Lam is a renowned columnist and a food critic. He has published many written works on food and dining.

从小到大，我们得到的温柔与幸福的记忆，大都在食物里了。

Many of our warmest and fondest memories are wrapped in the food we ate.

冬日，当我们身处陌生的城市，路过陌生的街巷，空气中突然飘过夹杂着寒冷与刚做好饭菜的香气，总不免觉得温馨熟悉。似乎看到背着书包的学童开心的顺着饭菜的香味回到家，或是家人在厨房忙前忙后的烹调着今晚的美味……每个人都有自己独一无二的味觉，这是由爱浸润成长出的结果。味觉里藏着你的历历过往，经历过的生活，爱着的人。

Imagine it is winter, and you are in a strange town, walking past an unfamiliar street. Suddenly a mouthwatering scent of freshly cooked food wakes your senses amid the numbing cold wind. Longing and nostalgia hit you. Time retraces to when you were still little, tracing the aroma of homemade food all the way home, with your backpacks bounding on your then-narrow shoulders. Memories of moments spent watching your loved ones prepare a hearty meal may also flash back. Everyone is blessed with an unique sense of taste, a fruit nourished from love. Your past, your experiences and your love are all buried in your taste buds.

用食物的爱意温暖冬日，侨福芳草地严选全馆冬日新菜品，为您献上这份属于您的《冬日当季口福不完全推荐指南》。

Warm up this winter with brand new dishes at Parkview Green FangCaoDi, exclusively selected for the pickiest foodies. Here are our picks.

云南菜中酸爽的口味，真应和了生活中某些奇妙的片段。半山腰的酸木瓜牛腩是喜爱酸香口味的食客不能错过的冬日必吃菜肴。云南酸木瓜不同于其它水果的独特的果香及酸味，别具风味。牛肉精选牛油脂肪、纤维分布上佳的牛腩肉部位，这样的牛腩肉质细嫩不柴，肥瘦适中，搭配酸木瓜的果味酸汤相辅相成。牛腩脂肪的油润弥补酸木瓜植物的寡味，碰撞出酸爽鲜香、丰富交融的口感。「将牛肉与酸木瓜捣致微烂，拌着热腾腾的米饭，这一口击败所有不开心。」

Food of Southwest China's Yunnan province is known for the strong kick of sourness. Those who love sour flavor should not miss the sour papaya with tenderloin at Under Clouds. Sour papaya of Yunnan is distinctive in its fruity aroma and punch. The tenderloin, carefully chosen with the perfect marbling, are cooked without losing its juiciness. The fat from the tenderloin adds dimension to the sourness of the fruit, producing an rich and abundant flavor and texture.

Mix the meat with the sour papaya. Ask for some coriander and pour everything onto a bowl of steaming hot rice. Have a bite, and forget all of your problems.

纱舞缡的蒜香蛤蜊锅真是奇妙的存在，店家会挥舞着小锅铲在食客面前将锅的底料炒开，整个过程烟火气十足。蒜的香气会最先包裹上来，随后会被海鲜的鲜味与番茄清爽中和，曼妙不已。一颗颗肉质肥美的蛤蜊在滋滋的锅中翻滚至开口，在冬日的天气里更显可爱与俏皮。在涮煮过后，特别推荐您品尝用此锅底做的山药杂饮，仅加入些许姜丝提味，再配上滑嫩的蛋液，一口尝到蛤蜊鲜咸之美。胃里最后一点缝隙也被这温暖的锅物所填满，瞬间舒展冬日里皱巴巴的寒冷。

Garlic clam pot from Shaburi Restaurant is a magical existence. The waiter will stir fry the herbs right in front of the diners, with plumes of aromatic feast rising above the diner's eyes. The scent of garlic arrives on the stage first, followed with delicate flavors of seafood and freshness of tomatoes. The meaty clams bounce about in the pot, until they are fully cooked and ready to satisfy the appetite. After enjoying the clams, try the yam soup, made from the remaining ingredients in the pot along with yam, some ginger slices and eggs. A sip of the savory soup will shoo away the cold and warm up your soul.

秋收冬藏，大口吃肉质朴、单纯、且快乐。入口满满的能量感快速带来胃与精神的双重满足，冬天不吃肉怎么行呢？CASA TALIA 带来澳洲顶级和牛大餐。臻选澳洲纯血M9级和牛牛眼肉，以厚切刀法呈现。红白肥瘦细腻相间，一口下去，鲜嫩多汁，在云端，也在人间。另外值得一提的是和牛松露牛肝菌意饭，一口浓郁，让人感念久违。相信爱吃意饭的食客绝对会钟情于这满满松露香气的奶油滋味。赶快趁热入口，这滋味，绝对不可抵挡。

Fall and winter is a season to store up some fat, and a meat lover's utmost happiness is to stuff the mouth with juicy chunks of joy. What is winter without this double pleasure? At CASA TALIA, they've got top notch Australian Wagyu to satisfy the appetite. Rib eye from Australia M9 Wagyu beef are used, thickly cut and perfectly marbled. One bite on the juiciness and you will be on cloud nine. One other recommendation is the risotto with Wagyu beef, truffles and boletus mushroom. The richness of the truffles and creaminess of the risotto will linger around the palette. You are bound to return for more.

日式锅物，总淡雅恬静，传递出的，是欲说还休的纯真滋味。从日本空运而来的鳕蟹搭配各类新肥鲜美的海鲜堆叠在一起从视觉上已经获得极大的满足。淡色汤汁在锅中持续沸腾，空气中开始弥漫咸鲜美好的味道。北海道的扇贝肉质Q弹紧俏，改过花刀的鲍鱼慢慢绽开，迫不及待剪开鳕蟹腿，一口至鲜至美。食之本味，大抵如此了。另外，伊藤酒菜处在提供应季锅物的同时还搭配地道日式清酒，静待您的鉴临。

Japanese nabe, or a soupy dish cooked in a pot, delivers a clear yet unspoken message: Here is umami. Cod crab shipped from Japan are paired with a variety of fresh seafood to give rise to a visual feast that's entertaining enough on its own. Savory aroma continues to fill up the atmosphere as the light-colored broth boils in the pot. Be sure to enjoy the chewy scallops from Japan's Hokkaido prefecture and the tenderly cooked abalone, but the highlight of the night comes when you try the cod crab leg. The true taste of food may just be here. ITO also has a selection of sake to pair with your meal.

不消多月，庚子鼠年便要如期而至了。何不在美食与欢笑中和同事们一起度过一次美妙的忘年会。2019年12月1日至2020年1月20日期间，伊藤酒菜处特别推出年度团体餐会定制服务，多款精心备至的酒肴期待您的选择。详情可致电：86 10-85613757。

The year of the Rat is just around the corner, and ITO is a perfect locale to celebrate the New Year with colleagues and friends. ITO is offering group dining services from December 1, to January 20, 2020, with a variety of sincerely prepared dishes and liquor to choose from. For more details, call 86 10-85613757.

美好的食物里藏着的那些微妙的差别与奇妙需要您亲身体验才能感知。冬日里，就来侨福芳草地，寻找属于自己的珍芳妙味吧。

Nuance and magic in flavors need to be discovered by the worthy. Come and dine at Parkview Green FangCaoDi this winter and discover your own magic.