(170425) -- NEW YORK, 25 avril 2017 (Xinhua) -- Le banc de cuisson de la viande et des matières pour faire Jianbing sont vus au kiosque de Monsieur Bing dans Urbanspace food court à New York, États-Unis, 17 avril 2017. UrbanSpace en plein centre de New York est un endroit blanc-colliers viennent pour le déjeuner pendant leurs journées de travail. Depuis quelques mois, les clients ont toujours la queue devant un kiosque sous une bannière avec les caractères chinois. Ce que ce kiosque vend est une cuisine chinoise authentique dans le nord de la Chine -- Jianbing, ou le crêpe de Chine. Le kiosque est nommé 'Mr. Bing', et est administré par Brian Goldberg, qui

• Contributeur: Xinhua / Alamy Banque D'Images
• ID de l’image: J24HTK
• Taille du fichier: 26,9 MB (1,2 MB Téléchargement compressé)
• Autorisations: Modèle - non | Propriété - non
• Dimensions: 3771 x 2489 px | 31,9 x 21,1 cm | 12,6 x 8,3 inches | 300dpi
• Date de la prise de vue: 25 avril 2017
• Photographe: Xinhua

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Cette image peut avoir des imperfections car il s’agit d’une image historique ou de reportage.

(170425) -- NEW YORK, April 25, 2017 (Xinhua) -- The cooking bench and meat materials for making Jianbing are seen at the kiosk of Mr. Bing in Urbanspace food court in New York, the United States, April 17, 2017. UrbanSpace in midtown New York is a place white-collars come for lunch during their workdays. For the past a few months, customers have always lined up before a kiosk under a banner with Chinese characters. What this kiosk sells is a very authentic Chinese food in north China -- Jianbing, or the Chinese crepe. The kiosk is named "Mr. Bing", and is owned by Brian Goldberg, who is born and raised in New York. Goldberg is very involved with Chinese culture: he was a Chinese major back in college in Boston, and studied in China 20 years ago. "When I went to China, I just love Jianbing so much, it tastes so good, the texture is so good, it is hot, it's fresh, it's customizable, they make it how you like it. When I come back to America, you can't find it. So if you like something and you can't get it, what you do? You make it!" says Goldberg. Goldberg's Jianbing plan is not a whim. It was the theme of his business plan when he was an MBA in Columbia University, Goldberg's Chinese Crepe. As a student, though he didn't have enough funds to proceed. It was until five years ago that he made the first step in Hong Kong. To open the Hong Kong shop, Goldberg spent many weekends flying back and forth from Beijing, Tianjin, and Shandong Province, the origins of Chinese Jianbing. After tasting tons, he fixated on one kiosk in Beijing, Xiaoyan Jianbing, whose chef offered to teach him and his Hong Kong employees the recipe. In Hong Kong, Mr. Bing was a blast, but Goldberg always thought of going back home. Two years ago, he moved back to New York and put himself into his Jianbing shop, opening pop-ups across New York to see how customers like it. Selling Jianbing to New Yorkers is surely not the same with selling them to Chinese. To cater to the