體驗(yàn)一下在泰國(guó)煮了超過(guò)45年的牛肉湯吧

體驗(yàn)一下在泰國(guó)煮了超過(guò)45年的牛肉湯吧

To cook a delicious pot of soup, we need fresh ingredients, skills and enough time. Well, that's only what most people think.

要做一鍋美味的湯，我們需要新鮮的食材、技巧和足夠的時(shí)間。嗯，那只是大多數(shù)人的想法。

The Wattana Panich restaurant in Ekkamai area, Thailand is famous for the over 45-year-old beef noodle soup that imprints on Thai cuisine.

位于泰國(guó)Ekkamai地區(qū)的Wattana Panich餐廳，以有著超過(guò)45年歷史的牛肉面而聞名，它烙在了泰國(guó)美食的印記上。

100% of diners are stunned in front of a huge pot filled with aromatic stewed beef mixed with all kinds of sweet and rich spices. That is the secret to help Wattana Panich beef noodle restaurant become the most famous in the magnificent Bangkok capital, making a name in Thai cuisine.

在一個(gè)巨大的鍋前，100%的食客都驚呆了，鍋里燉滿了香濃的牛肉，混合著各種甜味和濃郁的香料。這就是幫助瓦塔納帕尼奇牛肉面餐廳成為宏偉的曼谷首都最有名的餐廳的秘訣，使它在泰國(guó)美食中聲名鵲起。

The 45-year-old beef noodle soup at Wattana Panich, Thailand

泰國(guó)Wattana Panich有45年歷史的牛肉湯面

More than 40 years ago, the owner of the restaurant - Mr. Nattapong Kaweenuntawong - when he was just a kid, watched his father making delicious beef noodles with a 'unique' taste.

40多年前，這家餐廳的老板納塔蓬先生還是個(gè)孩子的時(shí)候，就看過(guò)他父親做的味道“獨(dú)特”的美味牛肉面。

Growing up with the family's secrets, Mr. Kaweenuntawong proudly continues the dish that made the name of Thai food. In particular, he uses ancient methods of Thai food processing, combined with the quintessence of culinary learning he has learned, including the 'eternal stew'. Understandably, he would continue to use the bone stew from the previous day for today's pot. The bone stew pot, boiled for at least 8 hours the day before, continues to boil in the new broth, so the sweetness from the bone will be extremely rich.

在家族秘密的陪伴下長(zhǎng)大的卡維諾塔旺自豪地延續(xù)了這道令泰國(guó)菜聞名的菜肴。特別是，他使用了泰國(guó)食物加工的古老方法，結(jié)合了他所學(xué)習(xí)的烹飪精髓，包括“永恒的燉菜”?？梢岳斫獾氖牵麜?huì)繼續(xù)用前一天的燉骨頭來(lái)煮今天的鍋。燉骨頭的鍋在前一天煮了至少8個(gè)小時(shí)，繼續(xù)在新的湯里煮，所以骨頭的甜味會(huì)非常濃郁。

In addition, Mr. Kaweenuntawong said, the chef only cook and taste, not follow a recipe at all. He said that when he was taught how to cook, his father only tasted and let him taste it. Gradually, he tasted himself and his father commented on what was missing. As a result, he personally felt the food with his own taste buds, producing unbelievably delicious bowls of beef noodles.

此外，卡維諾塔旺說(shuō)，大廚只會(huì)烹飪和品嘗，根本不按照菜譜來(lái)做。他說(shuō)，當(dāng)他被教如何做飯時(shí)，他的父親只嘗了嘗，讓他品嘗。慢慢地，他嘗了嘗自己的味道，他的父親評(píng)論了他所缺少的東西。于是，他親自用味蕾感受食物，做出了難以置信的美味牛肉面。

According to the restaurant owner, the main ingredients of his beef noodles are not too special - including beef stew, beef ball, beef tender, beef heart... But the "heirloom broth "is the soul of the dish. Because of this, every day Wattana Panich is not only visited by locals but also foreign tourists who want to try it.

據(jù)店主介紹，他的牛肉面的主要原料并不是很特別——包括燉牛肉、牛肉丸子、牛肉嫩面、牛肉心面……但“傳家寶肉湯”才是這道菜的靈魂。正因?yàn)槿绱?，每天瓦塔納帕尼奇不僅有當(dāng)?shù)厝藖?lái)參觀，也有想要品嘗它的外國(guó)游客來(lái)參觀。

Thankfully, this restaurant serves throughout the day. In the morning, it is sold by Nattapong's mother, in the afternoon, it is his turn and in the afternoon is the wife's shift. The whole family has been "running the relay" like that for decades. Nattapong hopes to pass the job on to his three children to continue to maintain a special dish that pleases all of Bangkok.

謝天謝地，這家餐廳全天營(yíng)業(yè)。早上，納塔蓬的母親來(lái)賣，下午輪到納塔蓬，下午輪到妻子輪班。幾十年來(lái)，整個(gè)家庭都像這樣“接力賽跑”。納塔蓬希望把這項(xiàng)工作傳給他的三個(gè)孩子，繼續(xù)做一道讓全曼谷人都滿意的特色菜。

Diners do not forget the distant roads or typical traffic jams in Bangkok to come to Wattana Panich to enjoy the famous beef noodle soup for centuries with the taste of culinary heritage decades of age.

食客們不會(huì)忘記遙遠(yuǎn)的道路和曼谷典型的交通堵塞，來(lái)到瓦塔納帕尼奇，品嘗有著幾十年歷史的烹飪傳統(tǒng)、流傳了幾個(gè)世紀(jì)的著名牛肉面湯。

The dish was invented by his grandfather Kaweenuntawong during the years of opening a small food stall near the Chao Phraya River nearly 60 years ago. The food stall was then moved to another location before being converted into a two-storey facility in Ekamai, central Bangkok.

這道菜是由他的祖父卡維諾塔旺在湄南河附近開的一個(gè)小吃攤發(fā)明的，大約60年前。這個(gè)食品攤位隨后被轉(zhuǎn)移到另一個(gè)地方，然后被改造成曼谷市中心Ekamai的一個(gè)兩層設(shè)施。

The beef noodle dish is now not only famous in Thai cuisine village, but now also attracts foreign tourists. Because of being so impressed with the restaurant, many travel bloggers and food bloggers have filmed videos of Wattana Panich. Word spread, and the YouTube videos of the 45-year-old beef noodle soup became famous, making it a must-try dish when traveling to Thailand.

牛肉面不僅是泰國(guó)美食村的名菜，現(xiàn)在也吸引著外國(guó)游客。由于對(duì)這家餐廳印象深刻，許多旅游博客和美食博客都拍攝了Wattana Panich的視頻。消息傳開后，這道有45年歷史的牛肉面在YouTube視頻上名聲大噪，成為去泰國(guó)旅游的必吃美食。

Anyway, in addition to developing a business with beef noodles that go into people's hearts, according to Mr. Kaweenuntawong, preserving beef noodles over 45 years is also a way to show respect and pride of his family tradition.

不管怎么說(shuō)，卡維諾塔旺說(shuō)，除了發(fā)展一項(xiàng)深入人心的牛肉面生意，保存牛肉面超過(guò)45年也是一種表達(dá)對(duì)家族傳統(tǒng)的尊重和自豪的方式。