从菜街到厨房
Claim This Podcastby 知了和张小电
Podcast Overview
<p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;">知了很爱做饭，在云南生活的15年里，累积了许多关于云南食材和烹饪方式的经验。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">张小电是云南人，不会动手下厨但嘴很刁，除了吃也喜欢收集食材和烹饪背后的故事。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">知了是张小电的朋友和邻居，经常邀请张小电去家里吃饭，或者去逛菜街挑食材。每不管是在菜街还是厨房，每次聊天时关于食材和烹饪的话题都会碰撞出新的认知。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">于是他们决定把这些关于食材和烹饪的对话做成节目，分享给所有对菜街和厨房有热情的朋友们。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">对了，录制工作其实也是在知了家的厨房里完成的。</p><span><br /></span>
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Publishing Since
6/10/2021
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Recent Episodes
October 22, 2025
好久不见！菜街半年总结
朋友们好啊！断更快半年了，#从菜街到厨房 又回来啦～这期节目总结了两位主播在过去半年的吃饭心得和旅行体验，希望能给朋友们带来一些轻松共鸣～<br><br>00:13 间隔5个月，小电和知了线下重聚，来总结过去的半年；<br>00:54 上次更新节目的时间还是上次，主题是小电新书《踏遍青山吃饭去》（关键词：“有一种叫云南的生活”系列丛书中的一本）；<br>02:41 小电在法国生活，开始用有限的物资做点简单又熟悉的味道：辣椒油、葱油、大葱和潮汕灵感的海鲜烙；<br>08:13 法国的华人超市巨头陈氏兄弟，有很多广东风格的主食，不用很麻烦很累也可以炒出味道还不错的炒面；<br>10:31 顺便聊欧洲的饮食结构，绿叶菜和一些婴儿动物；<br>14:38 小电在法国的厨艺累积，葱油和酱油带来中国的味道；<br>17:42 馄饨皮料理：馄饨包一切；<br>20:44 潮汕和浙江人抵达欧洲是两个时代。江货物为主打的超市里，豆腐由华人在西班牙建的工厂生产，可以类比为素芝士；<br>24:07 小电对于法国食物的感受：很农耕，珍惜食物的每个部分，喜欢吃内脏；<br>29:41 8月小电去罗马尼亚旅行，从玉米种植到罗马尼亚在欧洲的农业产业定位；顺便聊聊蔬菜是个劳动密集型产业？对比云南的小规模农业展开聊聊；<br>42:51 罗马尼亚的食物：认知范围之外又有共同联系；顺便说到云南餐厅里的“预制菜”；<br>47:05 罗马尼亚人怎么吃菌子？植物博物馆里对菌子的“经验主义”；在罗马尼亚，餐饮和外卖业新增了很多南亚和东南亚面孔；<br>54:15 聊聊知了这边带团采菌的事情，不一定是什么不一样的收获和体验，反而有一些困扰和反思；<br>01:03:55 反思之后是印象深刻的美食体验，几个菌季吃到的菜：天妇罗干巴菌、很新鲜很肥的牛肝菌、酸菜煮牛肝菌；<br>01:07:34 总结完毕，也是累积了半年的料，希望大家能记得我们这个节目。<br><br>谢谢收听！
May 25, 2025
从菜街到厨房-55 小电卖瓜：《踏遍青山吃饭去》背后的故事
Author Xiaodian discusses his new book, *Treading the Green Hills to Eat*, which explores Yunnan cuisine, culture, and lifestyle, highlighting the region's diverse ingredients and culinary innovations.
March 14, 2025
从菜街到厨房-54 来饮拾堂闲聊场：A姐能玩进冰激淋的不止“杀猪饭”
朋友们好啊，#从菜街到厨房 更新啦！<br>三月里的昆明已经鲜花盛开，不过我们又吃了一轮特殊的“杀猪饭”。嘉宾 @来饮拾堂 的A姐用灵感和手艺，把云南热气腾腾的风土滋味浓缩进冰凉爽口的冰激淋里，用开胃菜、前菜、主菜和甜点的正餐形式来呈现，让探索云南味道的地图维度又打开了一寸。<br>这期节目里，我们以“杀猪饭”冰激淋菜单作为切入点，聊聊被A姐玩到冰激淋里的神奇云南食材。<br>=============================<br>️方便找重点的快进时间线<br><br>00:35 把杀猪饭做进冰激淋里，这是本期节目嘉宾A姐给我们带来的神奇云南风味<br>02:42 昆明周边的杀猪饭是什么样的？小电的记忆和A姐的经历分享<br>07:11 和本地朋友一起去拜访老乡吃杀猪饭，随礼的礼数很重要<br>10:39 冰激淋“杀猪饭”主题菜单里，发酵元素是线索。骨头糁和猪肝鲊，杀猪菜里的一抹异色腌制品，云南不同地方的骨头糁有什么不同？<br>18:05 用西餐四道菜的方式来呈现冰激淋，这是A姐工作室“来饮拾堂”的特殊形式，用应季菜单体系来呈现主题，这里详细分解“杀猪饭”里都能吃到啥<br>26:55 是“拾”不是“食”，来饮拾堂的来历：从私厨食肆到拾取云南食材来做冰激淋，玫瑰老卤小试牛刀<br>36:46 吃冰激淋就像考试，味道还会随着温度变化而变化？别紧张，不同颜色风味卡，背后“放公鸡”<br>40:48 各种热做食材放到低温冰激凌里，被剧透也难以猜透。以臭菜开头，A姐来讲讲做冰激凌时妙手拾取过的云南特有食材<br>43:45 菌子拉满，贵价包山菌带来高起点。如何在冰激淋里兼顾菌子的香味和口感？<br>48:47 牛奶作为溶剂，水油二象性兼顾，冰激淋能承载的风味其实可以很宽<br>52:03 做冰淇淋需要在低温状态呈现出食物的风味，因此对食材的品质和新鲜度都有更高的要求，否则香气和味道都出不来<br>55:37 新一季换新菜单，新灵感剧透一二三<br>61:45 冰激淋、ice cream和gelato，从材料到温度，从工作室到零售门店，展开聊聊几个名词背后的区别和共性，归根结底还是探索云南风土、味觉和人的关联<br>01:09:47 如何尝试在自家厨房把家乡风土做成冰激淋？A姐分享了几种情况下的实用小贴士<br>01:14:51 插播小电的极致懒惰冰沙配方：用气泡酒带来空气感<br>01:16:04 A姐继续专业分享：在家庭厨房做冰淇淋，几种萃取食材风味的小贴士<br>01:18:06 感谢A姐的灵感分享，期待菜街的听众朋友们激情尝试，做出大兴安岭榛蘑冰激淋、德州扒鸡冰激淋、江浙腌笃鲜冰激淋.etc<br>01:18:34 关注“来饮拾堂”公众号，来昆明找A姐吃冰激淋。三月“杀猪菜”菜单进入尾声，可能还赶得上再吃一顿<br><br>谢谢收听！
58 total episodes available
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- What is 从菜街到厨房?
<p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica,Arial,sans-serif;hyphens:auto;text-align:justify;">知了很爱做饭，在云南生活的15年里，累积了许多关于云南食材和烹饪方式的经验。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">张小电是云南人，不会动手下厨但嘴很刁，除了吃也喜欢收集食材和烹饪背后的故事。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">知了是张小电的朋友和邻居，经常邀请张小电去家里吃饭，或者去逛菜街挑食材。每不管是在菜街还是厨房，每次聊天时关于食材和烹饪的话题都会碰撞出新的认知。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">于是他们决定把这些关于食材和烹饪的对话做成节目，分享给所有对菜街和厨房有热情的朋友们。</p><p data-flag="normal" style="color:#333333;font-weight:normal;font-size:16px;line-height:30px;font-family:Helvetica, Arial, sans-serif;hyphens:auto;text-align:justify;">对了，录制工作其实也是在知了家的厨房里完成的。</p><span><br /></span> - How often does this podcast release new episodes?
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