(English below)
在八月號的 鄉間小路 雜誌中，我與 LSD Café Salon 甜點主廚王禹衡（Joshua Wang）一起坐下聊了聊中西甜點與甜點文化的不同、甜點師養成過程、「台灣式甜點」又是什麼。
對談中也很幸運地品嘗到 Joshua 主廚的創作——中西合璧的「紅運龜 Goo for you」。外表看來像是傳統點心，但卻有著柔軟有彈力口感、中間夾的則是巧克力餡，非常有趣！
點連結直接閱讀精彩節錄，完整內容請見 8 月號《鄉間小路》（7-11 就能找到！）。
本期是 #甜點專刊，還介紹很多台灣傳統糕點及本地文化和西式甜點技法交流孕育出的「台味甜點」，十分具有可讀性。詳細書籍介紹與目錄請見留言👇🏻👇🏻👇🏻
🔖 近期訪談：
鏡週刊 「在家釀酒」專題：https://tinyurl.com/ybnb5d5a
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I sat down with 鄉間小路 and Chef Joshua Wang (LSD Café Salon) and spent a lovely afternoon talking about pastries (of course!) and pastry culture in France and Taiwan. We also shared our experiences on the way becoming a pastry chef and what we think about "Taiwanese style pastries".
During the interview, Joshua presented "Goo for you", one of his new creations inspired by “Fong Pian Rice Cake" (鳳片糕), a traditional Taiwanese pastry made of glutinous rice flour. The chocolate filling has rendered it modern and intriguing.
Read the excerpt of the interview by clicking on the following link. The complete version can be found in the August issue.
#yingspastryguide #yingc
