{"id":1951,"date":"2024-09-29T07:27:07","date_gmt":"2024-09-28T23:27:07","guid":{"rendered":"https:\/\/www.kafeizha.com\/?p=1951"},"modified":"2024-09-29T07:27:07","modified_gmt":"2024-09-28T23:27:07","slug":"%e4%bf%84%e7%bd%97%e6%96%af%e5%a4%96%e9%95%bf%e6%8b%89%e5%a4%ab%e7%bd%97%e5%a4%ab%e8%ad%a6%e5%91%8a%ef%bc%9a%e6%a0%b8%e5%a4%a7%e5%9b%bd%e4%b9%8b%e6%88%98%ef%bc%8c%e9%9d%9e%e8%bd%bb%e6%98%93%e5%8f%af","status":"publish","type":"post","link":"https:\/\/news.tomjun.com\/?p=1951","title":{"rendered":"\u4fc4\u7f57\u65af\u5916\u957f\u62c9\u592b\u7f57\u592b\u8b66\u544a\uff1a\u6838\u5927\u56fd\u4e4b\u6218\uff0c\u975e\u8f7b\u6613\u53ef\u6d89"},"content":{"rendered":"

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\u5982\u82e5\u8fd9\u4e9b\u9009\u62e9\u90fd\u4e0d\u5438\u5f15\u4f60\uff0cNew York Times Cooking \u4e0a\u8fd8\u6709\u6210\u5343\u4e0a\u4e07\u7684\u98df\u8c31\u7b49\u7740\u4f60\u53bb\u53d1\u6398\u3002\u5f53\u7136\uff0c\u4f60\u9700\u8981\u8ba2\u9605\u4ee5\u67e5\u770b\u5b83\u4eec\u7684\u5185\u5bb9\u3002\u800c\u6211\u4eec\u7684\u5de5\u4f5c\u5219\u4f9d\u9760\u4f60\u7684\u652f\u6301\uff0c\u8bf7\u8003\u8651\u5728\u672a\u8ba2\u9605\u65f6\u52a0\u5165\u6211\u4eec\u5427\u3002<\/p>\n

\u82e5\u6709\u6280\u672f\u95ee\u9898\u9700\u8981\u5e2e\u52a9\uff0c\u53ef\u53d1\u9001\u90ae\u4ef6\u81f3cookingcare@nytimes.com\u5bfb\u6c42\u63f4\u52a9\uff1b\u5982\u9700\u53cd\u9988\u6216\u8868\u793a\u6ee1\u610f\uff0c\u4e5f\u53ef\u76f4\u63a5\u5199\u4fe1\u81f3foodeditor@nytimes.com\u7ed9\u6211\u3002<\/p>\n

\u63a5\u4e0b\u6765\u5206\u4eab\u4e00\u70b9\u4e0d\u540c\u7684\u5185\u5bb9\uff1aDrew Magary \u5728Outside\u4e0a\u8bb2\u8ff0\u7684\u5173\u4e8e\u9ec4\u77f3\u56fd\u5bb6\u516c\u56ed\u5185\u6e38\u5ba2\u7834\u574f\u884c\u4e3a\u7684\u6587\u7ae0\u3002<\/p>\n

\u597d\u53cbNed\u63a8\u8350\u4e86\u6fb3\u5927\u5229\u4e9a1960\u5e74\u4ee3\u7684\u4e00\u7bc7\u5173\u4e8e\u5546\u4e1a\u6355\u9c7c\u7684\u5947\u5999\u6545\u4e8b\u300aGone Fishin’\u300b\u3002\u8be5\u6545\u4e8b\u4ee5\u4e00\u53e5\u8b66\u8a00\u5f00\u59cb\uff1a\u201c\u4f60\u770b\uff0c\u8fd9\u4e2aangler\u3002\u4ed6\u65e9\u4e0a\u8d77\u5e8a\u65f6\u5c31\u6405\u4e71\u4e86\u4e00\u6574\u4e2a\u5bb6\u5ead\uff0c\u4ed6\u7684\u51c6\u5907\u5145\u5206\u800c\u5b8f\u5927\u2014\u2014\u5fc3\u4e2d\u5145\u6ee1\u5e0c\u671b\u5730\u542f\u7a0b\u3002\u7136\u800c\u5f53\u4e00\u5929\u5feb\u8981\u7ed3\u675f\u65f6\uff0c\u5f53\u4ed6\u5f52\u6765\u3001\u8eab\u4e0a\u9152\u6c14\u6251\u9f3b\u4e4b\u65f6\uff0c\u771f\u76f8\u5e76\u4e0d\u5728\u4ed6\u7684\u8a00\u8bed\u4e2d\u3002\u201d<\/p>\n

\u672c\u5468\u672b\uff0cDwight Garner \u5728\u300a\u7ebd\u7ea6\u65f6\u62a5\u4e66\u8bc4\u300b\u680f\u76ee\u4e2d\u5bf9Sally Rooney\u7684\u6700\u65b0\u5c0f\u8bf4\u300aIntermezzo\u300b\u7ed9\u51fa\u4e86\u9ad8\u5ea6\u8d5e\u626c\u3002\uff08\u800cDavid Marchese\u5219\u5728\u300a\u7ebd\u7ea6\u65f6\u62a5\u6742\u5fd7\u300b\u680f\u76ee\u91c7\u8bbf\u4e86\u4f5c\u8005\u3002\uff09<\/p>\n

\u6700\u540e\uff0c\u8bf7\u7559\u610fBon Iver\u6700\u65b0\u7684\u6b4c\u66f2\u300aSpeyside\u300b\uff0c\u8fd9\u9996\u6b4c\u66f2\u56de\u5f52\u4e86\u8001\u5f0fBon Iver\u98ce\u683c\uff0c\u60c5\u7eea\u9ad8\u6602\u4e14\u5e26\u6709\u4e00\u4e1d\u5fe7\u90c1\u3002\u201c\u73b0\u5728\uff0c\u4e00\u5207\u90fd\u4e0d\u518d\u91cd\u8981\uff0c\u6574\u4e2a\u4e16\u754c\u4eff\u4f5b\u8986\u76d6\u7740\u7164\u7070\u3002\u201d\u8fb9\u4eab\u53d7\u7f8e\u5473\u7684\u83dc\u80b4\u65f6\u542c\u8fd9\u9996\u6b4c\u5427\uff0c\u4e0b\u5468\u6211\u4eec\u518d\u89c1\uff01<\/p>\n

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\u65b0\u95fb\u6765\u6e90\uff1a<\/b>www.nytimes.com
\u539f\u6587\u5730\u5740\uff1a<\/b>Zha Jiang Mian, Porky and Rich, Salty-Sweet and Satisfying<\/a>
\u65b0\u95fb\u65e5\u671f\uff1a<\/b>2024-09-27
\u539f\u6587\u6458\u8981\uff1a<\/b><\/font><\/p>\n

Good morning. I\u2019m still smarting over the two really expensive sandwiches I bought the other day at a gourmet shop in the next town over: one of them an ostensibly Italian number on white-bread focaccia, fridge-cold and tasteless; the other a \u201cspicy\u201d fried chicken cutlet on soggy pretzel bread with kimchi. That one was bathwater-warm and tasteless.\nBoth were a reminder that the eating life isn\u2019t always a run of wins. There are cruel defeats along the way, and the best thing to do when you experience them is to make absolutely sure that the meal that follows the loss is delicious.\nTo wit, try zha jiang mian, a classic Beijing-style dish of noodles with fried bean sauce that is porky and rich, salty-sweet and satisfying. You don\u2019t need to have had a terrible meal in the hours before making it to experience its excellence, but it is a revelation if you have. It\u2019s the sort of meal you ought to make after a day of airline snacks or conference-room repasts, and definitely on Friday nights. It\u2019s perfect weekend fare even if you\u2019ve been lucky enough to eat well all week. When it comes to these two days that some of us have off from work, we should be looking for five-star delectable every time.\nView Recipe \u2192\nOther recipes in that vein: the tuna melt from Golden Diner in New York City; the buttermilk fried chicken I learned to make years ago in Rehoboth Beach, Del.; and the fish chowder that Julia Moskin picked up in the kitchen of Eventide, in Portland, Maine.\nI\u2019d like to make a bo ssam on Saturday night, with a double apple pie to follow. A buttery breakfast casserole on Sunday morning? Yes, please, with a breakfast salad alongside it to encourage napping through the midday hours.\nAnd for dinner on Sunday? Autumn has fallen. It\u2019s time again for Sunday sauce over pasta and a Lucali salad to eat on the red-stained plates afterward.\nIf none of that appeals, there are thousands and thousands more recipes to consider cooking this weekend waiting for you on New York Times Cooking. You need a subscription to read them, of course. Subscriptions support our work. Please, if you haven\u2019t already, would you consider subscribing today? Thank you.\nShould you find yourself in a jam with our technology, do reach out for help: cookingcare@nytimes.com. Someone will get back to you. If you\u2019d like to lodge a complaint or register your satisfaction, you can also write to me: foodeditor@nytimes.com. I can\u2019t respond to every letter. But I read each one I get.\nNow, it\u2019s a considerable distance from anything to do with roast beef or scuffins, but here\u2019s Drew Magary in Outside, on tourists ravaging Yellowstone National Park.\nMy pal Ned turned me on to a fantastic tale of commercial fishing in Australia in the 1960s: Nino Culotta\u2019s \u201cGone Fishin\u2019.\u201d (Culotta is the pseudonym of the writer John O\u2019Grady, who died in 1981.) It begins with an epigram: \u201cLo the angler. He riseth early in the morning and upsetteth the whole household. Mighty are his preparations. He goeth forth with a great hope in his heart \u2014 and when the day is far spent he returneth, smelling of strong drink, and the truth is not in him.\u201d\nDwight Garner entered the Sally Rooney discourse this week in The New York Times Book Review, with a rave for her new novel, \u201cIntermezzo.\u201d (David Marchese, for his part, interviewed the author for The New York Times Magazine.)\nFinally, there\u2019s a new Bon Iver track out, \u201cSpeyside,\u201d that is old-school Bon Iver, plucky and sad. \u201cNothing\u2019s really something, now the whole thing\u2019s soot.\u201d Listen to that while you\u2019re making something delicious, and I\u2019ll see you on Sunday.\n<\/pre>\n
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