摘要
If you eat in enough Chinese restaurants,you come to expect certain dishes,done in a certain way-not all of which are good.You expect green veggies to be a bit overcooked,with a briny sauce that's separated into oil and soy.You expect fried rice to be cooked to the point where the grains are beginning to mush into congee.You expect barbecued pork to be a desiccated hog,saved only by that soy glaze that sits under it like a bed of rejected pulp.All of which makes Soup Works a remarkable yet contradictory revelation of a restaurant.
