我對中國食材了解得太少，必須繼續努力。
前幾天在深圳Ensue吃到的貴州盤縣火腿，味道令人十分驚艷。肉味甜馨，脂香清，味道有三個層次變化：先是堅果味、中間是從堅果味轉化成較清晰的花生味，最後有淺淺的熟艷的蜜糖香。如此傑出的滋味，不遜意大利頂級火腿Culatello——兩者的特質類近，是濕潤型的火腿所以可以這樣作比較，個人認為西班牙黑豬火腿是另一種類型不能放在一起討論。
My in-depth knowledge of Chinese ingredients are too shallow, I must work harder.
A few days ago at Shenzhen’s Ensue I tried Pan Xian Ham of Guizhou province, it tasted amazing. The meat was sweet and light, the fat was aromatic and clean, the flavour had three layers of developing flavour: first come nuttiness, then from that it becomes a clear peanut flavour with a third light honey aroma to end. With such flavours, it’s no worse than Italian’s top grade Culatello - they’re similar in terms of moisture so they could be compare, as I personally feel Jamón ibérico are in a different category and should not be compared.
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