BAO刈包專門店

 
★以詩意精鍊台灣飲食精隨，「BAO刈包專門店」將台灣飲食文化推向全世界
★一窺BAO的視覺設計、經營哲學與品牌概念
★以台灣文化為靈感－創意包子、台式炸雞與撫慰心靈的牛肉麵，分享100種BAO代表性食譜
 
　　以台灣刈包這個經典路邊小吃橫掃倫敦美食圈的BAO團隊，透過食物將台灣文化傳遞至國外，引發一股風潮，現在它們推出了第一本食譜，帶領讀者深入BAO的飲食宇宙。
 
　　2013年台灣女孩張爾宬與來自香港的兄妹鍾承達與鍾慧婷，將庶民台灣美食帶到倫敦。這個以傳統小吃命名的餐飲團隊，食譜與餐廳的設計靈感來自於台灣的夜市、街頭小吃、泡沫紅茶店和早餐店，又或是在地小農產品，以詩意的方式重新詮釋台灣小吃，讓不愛排隊的倫敦人也默默在街邊排起隊來，變成倫敦最潮食物。
 
　　《BAO》書中帶領讀者看到團隊如何透過旅行與巡禮亞洲文化獲得經營靈感，並分享品牌的內部運作方式。章節中同時娓娓道來團隊在倫敦五家餐廳背後的故事：包括蘇活區的刈包專門店(BAO Soho)、倫敦一線區Fitzrovia的酒吧(BAO Fitz)、波羅市場的燒烤餐廳(BAO Borough)、國王十字的台式咖啡廳(BAO King's Cross)和倫敦文青區Shoreditch的麵店(BAO Noodle Shop)，每一家餐廳都展現台灣獨有的飲食文化元素，各別探索餐廳的靈感來源以及料理的創意詮釋，
 
　　本書收錄100種BAO最受喜愛的餐點食譜，從蝦鬆刈包、台南牛肉湯麵、醬油蛋黃豬血糕到養樂多奶蓋，讓你也能跟著BAO的腳步，創作出獨一無二的台灣味。

　　The first cookbook from London’s cult favorite restaurant BAO offers a taste of Taiwanese food culture with 100 signature recipes for steamed buns, noodles, xiao chi, fried chicken, and more.
 
　　Since its humble beginnings as a London food stall, BAO has amassed a cult following of hungry fans with its Taiwanese-inspired cuisine and sleek design sensibility. BAO’s first book reveals the top-secret recipes behind 100 of its most beloved dishes – from the traditional steamed buns of its name to Taiwanese fried chicken, soul-warming beef noodles, snack-size xiao chi, and more.
 
　　Every BAO restaurant reflects a unique element of Taiwanese eating culture. The book follows suit, with chapters exploring each restaurant’s inspiration – Taipei night markets and grill houses, noodle shops and cafés – along with its creative interpretation. 
 
　　Part cookbook, part manifesto, BAO weaves together delicious recipes, lively stories, evocative photography, and playful illustrations to inspire BAO super-fans and curious home cooks alike. 
 
　　Chapters and featured dishes include:
　　BAO – Classic Pork BAO, Daikon BAO, Cod Black BAO, Short Rib BAO
　　Xiao Chi – Taiwanese Fried Chicken, Sweet Potato Chips with Pickled Plum Ketchup
　　Grill House – Chilli Chicken Wings, Shacha Ox Heart Skewers
　　Taiwanese Café – Dan Bing, Taro Congee with Crispy Shallot Wings
　　Noodle Shop – Slow-cooked Beef Cheek and Short Rib Noodles, Dan Dan Tofu Noodles
　　Drinks – Peanut Milk, Melon Sour, Milk Foam Tea

Erchen Chang, Shing Tat Chung, and Wai Ting Chung are the brains behind BAO. Brother and sister Shing Tat and Wai Ting were born in Nottingham to parents from Hong Kong, who operated Cantonese restaurants in the city, while Erchen spent her childhood in Taipei, before moving to the UK aged 14. The trio dreamed up BAO in 2013 when they traveled across Taiwan together and were inspired by the informal street food culture and culinary traditions they discovered.