家减成厨
铁皮鸭食物及其冷知识爱好者、深度厨房爱好者、谐音梗爱好者的废话播客。分享餐厨调味和地域食材的个人实践，发表关于餐饮行业和食物科学的暴论。 主播铁皮鸭，十年广告创意从业者，四年独立面包店主，三年餐饮营销人，一年随地大小做饭的野生游牧厨师。 十年来到处吃喝消费早已过百万。目前在成都乃至全国持续开设流动餐桌“鸭餐”和食物工作坊。
| Publishes | Twice monthly | Episodes | 16 | Founded | 6 months ago |
|---|---|---|---|---|---|
| Language |  ZH-CN | Category | Leisure | ||
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Latest Episodes
本期聊美食平台，我和嘉宾梅十二都和大众点评渊源很深，在作为曾经的员工和深度的使用者的这许多年，这个平台悄然发生变化，现在似乎有了新的破局。这一期节目，我们从风味的底层科学，关于味道的许多很冷的知识，聊到外出就餐的必要和痛苦，以及平台评价和打分的平庸之恶。如何找到一家好餐厅，吃到一顿好饭，希望2026年有更好的解法。提前祝各位新年快乐😄
【本期内容】
一、再谈风味，一些比较冷的知识
食至心灵，对风味的追求是原始本能
味道的词源是“触碰”“抓住”，这是食物的力量
香气可以穿过血脑屏障
more
前面一周我都在上海做食物工作坊和鸭餐，在几场活动中见到了好多位播客听友，一个开播只有半年时间的新播客，能够支撑起四场在异地的线下活动，我非常感动。不管你们看不看得到，再次谢谢大家！
离开上海前和20多年的好朋友大宇（小红书：能大宇）录了这期播客，聊了老家的食物，被现代农业抛弃的老品种青花椒、米搭洋芋和记忆中的包谷们，本身的滋味就足够复杂浓郁。在飞机上继续看《杂食者的两难》，看被现代农业育种和植物基因工程改造的玉米在玉米都市中十分拥挤且高度同质地活着。 we are what we eat，这是... more
没有任何科班经验，法学的本科，互联网行业的从业，创意行业的长期创业，但我选择在35岁全职做一名「流动厨师」，做饭、工作坊、录食物播客，与食物打最深度的交道。
做本期节目是和「人是铁饭是钢」的主播崴崴共同录制的一期串台节目。崴崴长居香港，她来成都的行程非常满，我和她约了一个大早（是我的大早，可能不是她的😁），潜入了还没开门营业的白读书屋，聊了我与食物的共同成长经历，分享了一些鸭餐灵感的来源，也梳理了我和食物的深度关系。
这是一期非常棒的聊天，也是一期很真诚的对自我的探究。
【添加小助手微信... more
我在成都发起了「去菜市Market to Table」活动，希望通过菜市场这样一个微观场域，分享关于城市文化、饮食习惯、食物历史的内容，既带来行走菜市场的实用妙门，也让大家感受到新鲜食材即烹即食的魅力。
国庆期间我回到了贵阳，带领5位来自不同地方的朋友逛了贵阳的黔灵公园菜市，买了菜市场的新鲜食材，然后来到了贵阳可能是唯一的播客工作室 就这YOUNG叭 ，借用厨房做了一餐贵州风味。
本期节目是一期和 就这YOUNG叭 的串台节目，欢迎大家从我的观察出发，看看菜市场的细微之处。
【本期主要内容... more
Reviews
- 有幸参与爱豆帝国的录制，谢谢铁皮鸭
非常好的播客，欢迎大家来听，来玩，学会吃，学会做！
Apple Podcasts5一个角子China6 months ago - 手残党救星
听了发酵的内容，抽丝剥茧，深入浅出！准备再战菌群了
Apple Podcasts5塔子山散步型听众China6 months ago
Top Leisure Podcasts
Audience Metrics
Listeners, social reach, demographics and more for this podcast.
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