黃燜雞米飯正式進軍美國，一碗65元！
One of China's most popular and fastest-growing restaurant chains is coming to the United States, and folks better watch out. This braised chicken rice shop could upend a lot of competitors in the area.
中國最有名、發(fā)展最快的食品產(chǎn)業(yè)之一正式落戶美國，有人要小心了哦。黃燜雞米飯可能給美國當?shù)厥称樊a(chǎn)業(yè)帶來翻天覆地的變化。
First opened in 2011, Yang's Braised Chicken Rice is definitely the new kid on the fast food block. However, the chain already has a staggering 5,000 locations globally, proving that they're no slouches when it comes to speed, service, and flavor.
楊氏黃燜雞米飯于2011年開張，在快餐業(yè)還是新手，但是目前在全球已經(jīng)擁有五千家分店，非常驚人。可見其諸多分店在食品供應(yīng)速度、服務(wù)水平和產(chǎn)品口味上都下了功夫。
They've even been compared to West Coast cult icon In-N-Out for their sleek model, swift output, and delicious food. Similar to the burger legend, Yang's specializes in just one item and does it right: Huang Meng braised chicken rice. The only customization you can make to this dish is the level of spiciness. Other than that, the base to every clay pot of this Shangdong cuisine staple is the exact same.
黃燜雞米飯甚至還因為生產(chǎn)流暢、出餐迅速、食物可口被拿來和西海岸風靡一時的快餐品牌In-N-Out比較。楊氏黃燜雞米飯和漢堡傳奇In-N-Out的經(jīng)營模式很像，黃燜雞米飯只做一樣產(chǎn)品并且要把它做好。這道菜唯一能調(diào)整的就是辣度。除了這個之外，每道黃燜雞米飯的烹煮器皿完全相同。
In fact, the recipe has barely changed over the past 80-plus years. That's because Yang's Huang Meng chicken recipe is originally from the 1930s. Xiao Lu Yang, the founder of the new restaurant powerhouse, has inherited the recipe from his grandmother.He's made some slight changes, but otherwise it's the same chicken dish Yang's grandmother first sold in the 1930s.
其實，黃燜雞米飯的食譜八十多年來鮮少變更。楊氏黃燜雞米飯的食譜來自20世紀30年代。楊曉路開了一家餐館，從奶奶那里繼承了菜譜并做了少許改動，但是主體仍是20世紀30年代他奶奶首次銷售的佳肴。
Yang first opened his namesake chain when he discovered the national popularity of Huang Meng chicken served with rice, and it's still the only item sold in the chain’s 5,000-plus locations. Many of those locations are in China, but some locations are in Melbourne, Singapore, and Japan as well.
楊曉路發(fā)現(xiàn)黃燜雞配米飯這種吃法在全國非常受歡迎，于是開了第一家分店。如今，黃燜雞米飯也是五千家分店唯一的產(chǎn)品。大部分分店都在中國，部分開在墨爾本、新加坡和日本。
On September 10th, Yang's Braised Chicken Rice will open its first USA location in Tustin, California. Yang's sole menu offering, the Huang Meng chicken with rice, sells for $9.99 per clay pot. Each pot comes with a generous helping of rice and chicken thighs that braise with vegetables in Yang's secret sauce. The sauce is actually made in China and shipped to the US, meaning the flavor should almost perfectly replicate what Yang's sells in China.
9月10日，楊氏黃燜雞米飯首次在美國加利福尼亞州塔斯汀開設(shè)分店。單價9.99美元。每份中有大份米飯和楊氏秘料烹制的蔬菜雞腿肉。楊氏秘料在中國制作后運往美國，這樣就能完全復制楊氏黃燜雞在中國的口味了。
If you want to be one of the first people to taste the food in the US restaurant, make sure to reserve a spot for the September 10th grand opening. Otherwise, Yang’s does plan to expand out to the rest of the country and beyond. Franchise offers have already come in from Chicago, Los Angeles, New York, and Canada.
如果想要在美國最先嘗到黃燜雞米飯，就要在9月10號盛大開幕前預(yù)定座位。不過楊氏也計劃在美國其他城市開設(shè)分店，目前已經(jīng)獲得了芝加哥、洛杉磯、紐約和加拿大的經(jīng)營許可。
One of China's most popular and fastest-growing restaurant chains is coming to the United States, and folks better watch out. This braised chicken rice shop could upend a lot of competitors in the area.
中國最有名、發(fā)展最快的食品產(chǎn)業(yè)之一正式落戶美國，有人要小心了哦。黃燜雞米飯可能給美國當?shù)厥称樊a(chǎn)業(yè)帶來翻天覆地的變化。
First opened in 2011, Yang's Braised Chicken Rice is definitely the new kid on the fast food block. However, the chain already has a staggering 5,000 locations globally, proving that they're no slouches when it comes to speed, service, and flavor.
楊氏黃燜雞米飯于2011年開張，在快餐業(yè)還是新手，但是目前在全球已經(jīng)擁有五千家分店，非常驚人。可見其諸多分店在食品供應(yīng)速度、服務(wù)水平和產(chǎn)品口味上都下了功夫。
They've even been compared to West Coast cult icon In-N-Out for their sleek model, swift output, and delicious food. Similar to the burger legend, Yang's specializes in just one item and does it right: Huang Meng braised chicken rice. The only customization you can make to this dish is the level of spiciness. Other than that, the base to every clay pot of this Shangdong cuisine staple is the exact same.
黃燜雞米飯甚至還因為生產(chǎn)流暢、出餐迅速、食物可口被拿來和西海岸風靡一時的快餐品牌In-N-Out比較。楊氏黃燜雞米飯和漢堡傳奇In-N-Out的經(jīng)營模式很像，黃燜雞米飯只做一樣產(chǎn)品并且要把它做好。這道菜唯一能調(diào)整的就是辣度。除了這個之外，每道黃燜雞米飯的烹煮器皿完全相同。
In fact, the recipe has barely changed over the past 80-plus years. That's because Yang's Huang Meng chicken recipe is originally from the 1930s. Xiao Lu Yang, the founder of the new restaurant powerhouse, has inherited the recipe from his grandmother.He's made some slight changes, but otherwise it's the same chicken dish Yang's grandmother first sold in the 1930s.
其實，黃燜雞米飯的食譜八十多年來鮮少變更。楊氏黃燜雞米飯的食譜來自20世紀30年代。楊曉路開了一家餐館，從奶奶那里繼承了菜譜并做了少許改動，但是主體仍是20世紀30年代他奶奶首次銷售的佳肴。
Yang first opened his namesake chain when he discovered the national popularity of Huang Meng chicken served with rice, and it's still the only item sold in the chain’s 5,000-plus locations. Many of those locations are in China, but some locations are in Melbourne, Singapore, and Japan as well.
楊曉路發(fā)現(xiàn)黃燜雞配米飯這種吃法在全國非常受歡迎，于是開了第一家分店。如今，黃燜雞米飯也是五千家分店唯一的產(chǎn)品。大部分分店都在中國，部分開在墨爾本、新加坡和日本。
On September 10th, Yang's Braised Chicken Rice will open its first USA location in Tustin, California. Yang's sole menu offering, the Huang Meng chicken with rice, sells for $9.99 per clay pot. Each pot comes with a generous helping of rice and chicken thighs that braise with vegetables in Yang's secret sauce. The sauce is actually made in China and shipped to the US, meaning the flavor should almost perfectly replicate what Yang's sells in China.
9月10日，楊氏黃燜雞米飯首次在美國加利福尼亞州塔斯汀開設(shè)分店。單價9.99美元。每份中有大份米飯和楊氏秘料烹制的蔬菜雞腿肉。楊氏秘料在中國制作后運往美國，這樣就能完全復制楊氏黃燜雞在中國的口味了。
If you want to be one of the first people to taste the food in the US restaurant, make sure to reserve a spot for the September 10th grand opening. Otherwise, Yang’s does plan to expand out to the rest of the country and beyond. Franchise offers have already come in from Chicago, Los Angeles, New York, and Canada.
如果想要在美國最先嘗到黃燜雞米飯，就要在9月10號盛大開幕前預(yù)定座位。不過楊氏也計劃在美國其他城市開設(shè)分店，目前已經(jīng)獲得了芝加哥、洛杉磯、紐約和加拿大的經(jīng)營許可。
