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名人中能吃善品的美食家不少,而且往往还有一套独特的见解,早在九十年代初,就被法国“外国艺术人才评审委员会”授予艺术家称号的著名旅法中国书画家邱正平先生便是一位。 最近,应沪上名厨王致福之邀,假座某酒店品尝其创新菜香脆牛仔骨,席间结识了刚回国不久的邱先生讲起这道中式西菜,邱先生将其美味特色,吃法要领一一道来,就连一头牛仔有多少骨头也讲得清清楚楚原来邱先生在法国生活多年,对于牛排之类的欧洲名菜了如指掌,就象我们熟悉家常豆腐老鸭汤一般。大家按照邱先生的指点,果然得法、轻而易举地一口便啃得那牛仔骨上滴肉不剩。之后,邱先生的那套“美食家标准”的理论、更让人感到趣味盎然。
There are quite a few celebrities who can eat good food among celebrities, and often there is a unique set of insights. As early as the early nineties, Mr. Qiu Zhengping, a famous Chinese calligrapher who was awarded the title of artist by the French Foreign Experts Talent Jury, Is one. Recently, invited by Shanghai chef Wang Chih-fu, he took a hotel and tasted its innovative dish of crispy beef bones. During the meeting, he just met this Chinese-style Western food just after he returned to China. Mr. Chiu put his delicious taste and eating method To come together, and even a cowboy how many bones also make it clear that the original Mr. Qiu lived in France for many years, such as steak like European dishes well known, as we are familiar with homemade tofu Laoya Tang general. In accordance with Mr. Qiu’s guidance, it really took the law, it is easy to chew that cowboy bone drip meat left. After that, Mr. Qiu’s set of “gourmet standards” theory, more people feel full of fun.