Our chefs trained across 6 countries.
我们的主厨,在 6 个国家学艺
那不勒斯学披萨,东京学寿司,首尔学发酵,墨西哥学 Mole —— 把世界各国的味道,带回中国厨房。 Naples for pizza. Tokyo for sushi. Seoul for fermentation. Oaxaca for mole. We bring world flavors home — to be remade in Chinese kitchens.
真正的全球风味,需要真正的现场学习。 Real global flavor demands real on-site learning.
我们不依赖二手食谱、不依赖网络搜索。我们的研发主厨,都曾亲赴当地,跟当地大师学艺,从根源理解这些菜系。 We don't rely on secondhand recipes or internet research. Our R&D chefs travel to each origin and learn from local masters — understanding cuisines from the root.
每一站,都是一段独立的学习旅程。 Each stop is its own journey.
"在那不勒斯,披萨不是一种食物,是一种生活方式。我用 3 年才真正学懂这一点。" "In Naples, pizza isn't food. It's a way of life. It took me three years to understand this."
"火腿、海鲜饭、Tapas —— 西班牙菜的精髓是分享,这恰好与中国餐桌文化呼应。" "Jamón, paella, tapas — Spanish cuisine is built on sharing. That spirit echoes Chinese dining culture."
"韩国厨房教会我:发酵不只是工艺,是时间与微生物的协作。" "Korean kitchens taught me: fermentation isn't just technique. It's time partnering with microbes."
"在东京,我学到的是'减法'—— 去掉一切多余的,只留必要。这改变了我对调味的整个看法。" "In Tokyo I learned subtraction — strip everything until only the necessary remains. It rewired how I season."
"瓦哈卡的 Mole 有 30 多种原料,煮 8 小时。它教会我'复杂'也是一种克制。" "Oaxacan mole — 30+ ingredients, 8 hours of slow cook. It taught me complexity is also restraint."
"东南亚菜的核心是'不平衡的平衡'—— 酸辣咸甜各占其位,缺一不可。" "SEA cuisine is balanced imbalance — sour, spicy, salty, sweet — each demanding its place."
我们不只是搬来配方,而是真正理解再重构。 We don't import recipes. We understand, then rebuild.
1-3 年现场学习,跟当地大师工作1-3 years on-site, learning from local masters
记录原始配方与技法,不做简化Document originals fully, no shortcuts
根据中国客户口味与设备调整Adapt for Chinese palates and equipment
转化为可量产的标准 SKUTranslate to scalable SKUs
与具体客户做差异化定制Customize per partner brand
— Want to taste these journeys?
5 国风味样品组合,让你一次性体验 5 国大师的研发成果。 A 6-country sample pack — taste the research from all six masters in one shot.