I can't believe it's not meat

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I can't believe it's not meat

机译：我不敢相信这不是肉

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THE "kapsalon" is a healthy mix of chips, melted Gouda cheese, sha-warma, lettuce and garlic sauce and is a tried and tested hangover cure in the Netherlands. So naturally, a butcher's shop on the Spui, in The Hague, put it on its takeaway menu, alongside burgers and sausage rolls. As two young women walk out, tucking into their steaming kapsalons, an elderly gentleman asks how to prepare the steak he has just bought. The scene would have most carnivores fooled. For this butcher deals only in meatless "meat". "We want to become the biggest butcher in the world without ever slaughtering an animal," says Jaap Korteweg, a ninth-generation farmer and founder of The Vegetarian Butcher. Since opening its first shop in The Hague in 2010 the company has been developing plant-based products that look, smell and taste like meat. "This shouldn't just taste like real chorizo, it should leave the same red stains on your fingers," says Maarten Kleizen, an employee, as he serves a slice.

机译：“ kapsalon”是薯条，融化的Gouda奶酪，沙瓦玛，生菜和大蒜酱的健康混合物，并且是荷兰久经考验的宿醉疗法。很自然，海牙Spui上的一家肉店将其与汉堡包和香肠卷一起放在外卖菜单上。当两名年轻妇女走出来，塞进蒸腾的kapsalons中时，一位老先生问如何准备他刚买的牛排。该场景将使大多数食肉动物上当。对于这个屠夫只处理无肉的“肉”。 “我们希望成为世界上最大的屠夫，而不会屠杀动物。”第九代农民，《素食屠夫》的创始人贾普·科特维格（Jaap Korteweg）说。自2010年在海牙开设第一家商店以来，该公司一直在开发外观，气味和味道像肉类的植物性产品。 “这不仅要尝尝真正的香肠，还应该在手指上留下同样的红色斑点，”员工Maarten Kleizen说道。

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《The economist》 |2017年第9069期|57-57|共1页
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I can't believe it's not meat

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