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2013舌尖上的新潮流

2013舌尖上的新潮流

Mina Kimes, Beth Kowitt 2012-12-25
2013年,全球餐飲業(yè)將涌現(xiàn)新的潮流,席卷從精品快餐到創(chuàng)意料理的各級餐廳。中國流行的醋飲和酸味啤酒等產(chǎn)品也有望隨著酸味食品的流行走向更廣闊的市場。

異國風(fēng)味成為主流

????外出就餐的人將不僅僅在外國特色餐館,而是在各種普通餐廳的菜單上看到更多異國風(fēng)味的菜品,研究咨詢公司鈦克諾米克(Technomic)的產(chǎn)品創(chuàng)新總監(jiān)瑪麗?查普曼說。哪一類風(fēng)格將特別流行呢?答案是南美風(fēng)味的料理。查普曼指出了幾家餐館的新理念,它們從類型劃分上顯然不是南美餐廳,但都開始引入一些南美料理的元素,例如阿根廷牛排醬(chimichurri)。如果想嘗嘗這種口味,可以去試試戈登?比爾斯布魯利餐廳(Gordon Biersch Brewery Restaurant)的查拉斯克牛排塔克餅(Churrasco Steak Tacos)。

International flavors go mainstream

????Diners should expect to see more ethnic flavors on menus beyond ethnic food restaurants, says Mary Chapman, director of product innovation at research and consultancy firm Technomic. Growing in popularity? South American-inspired items. Chapman points to several restaurant concepts that, while clearly not classified as South American restaurants, are borrowing from its cuisine by incorporating elements like chimichurri sauce. As an example, try Gordon Biersch Brewery Restaurant's Churrasco Steak Tacos.

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