The place where bagels reign supreme, and are a cut above the rest.

一個提到貝果就會想到的城市。

Right?

對吧？

Well, maybe not.

好吧，也許不是。

Because it turns out, there's something that could rock New York and its precious bagels to the core.

因為有一個城市，正以驚人的速度撼動紐約貝果之都的響亮稱號。

Montreal has their own booming bagel industry, and there's a constituency of bagel enthusiasts that actually consider Montreal bagels better than New York's.

蒙特婁擁有興盛的貝果產業，而且有一票貝果愛好者認為，蒙特婁貝果勝於紐約貝果。

Shocking, I know.

我知道，這著實令人意外。

I lived in New York for 50 years, but I don't care for the New York bagels, and neither does my family.

我在紐約生活了五十年，但我和家人對紐約貝果完全不感興趣。

(Do you prefer New York bagels or Montreal bagels? - Montreal.)

(你喜歡紐約的貝果還是蒙特婁的？- 蒙特婁的。)

What is going on here? It's time to investigate.

為什麼會有這樣的情況？讓我們來一探究竟。

My name is Robert Morena, and I'm the co-owner of St-Viateur Bagel Shop.

我是 Robert Morena，St-Viateur 貝果坊的合夥人。

People really know about us, and they know that if you come to Montreal, you've gotta try a Montreal bagel.

大家都知道，凡是來到蒙特婁，我們家的貝果絕對名列必吃美食名單。

Every time I go to New York, I always visit a bagel bakery.

每次去紐約，我都會到那邊的貝果坊。

And I test my bagels against theirs; and I've yet to come across something that compares to a St-Viateur bagel.

品嚐別人家和我們家產品的差別，目前還沒吃過與 St-Viateur不相上下的貝果。

Montreal bagel is set aside by its process of how it's made.

蒙特婁貝果是經過一道道繁複程序產出的美味。

We hand-roll each bagel.

每一個貝果都是手工桿製成形。

We boil it in honey water.

用沸騰的蜂蜜水燙過。

We seed it.

裹上滿滿的芝麻或罌粟籽。

We bake it in a wood-fired oven.

最後進木炭爐烘烤。

Alright, so Montreal's got the sweet and doughy flavor.

這就是蒙特婁貝果風味絕佳的原因。

What do you got to say about that, New York?

紐約貝果，你有什麼話要說嗎？

Montreal bagels? Eh.

蒙特婁貝果？呃。

I think it's mostly a fad.

我想這只是一種潮流罷了。

Honey water? Who does that?

蜂蜜水？這又是哪招？

No, I'm kidding. I'm just making that up. Sorry.

開個玩笑。剛剛的話都不是認真的。 抱歉。

My name is Darin Dolfi, and I'm the operations manager with H&H Midtown Bagels East.

我是 Darin Dolfi。H&H Midtown Bagels East 的營運經理。

If you want a regular bagel, you can go anywhere.

你可以在很多地方買到貝果。

If you want a true New York City staple, you come to H&H Midtown Bagels East.

但如果想要來一份紐約式貝果，H&H Midtown Bagels East 是你的不二選擇。

Look, it's New York City.

瞧瞧，這是個忙碌的城市。

We're moving at a fast pace.

我們必須手腳俐落。

We sell a lot of bagels.

才能供應龐大的需求。

Some bagels are made on a machine, others are hand-rolled, like our cinnamon raisin.

有些貝果仰賴機器製作，有些口味則是手工桿製，例如肉桂葡萄。

Big deal, still same great taste.

不過無論是機器或手工，嚐起來一樣美味。

It's a very labor-intensive process that takes roughly 24 hours from start to finish before we can bake off the bagels.

整個程序十分費工，從開始到結束大約需要一天的時間，貝果才能進烤箱烘烤。

So you each have your own process.

兩種貝果的製作方式不盡相同。

Big deal.

那重點來了。

How do you eat them?

你會怎麼吃？

So, generally, we do not cut our bagels.

我們通常不切自己家的貝果。

And they come out of a wood-fired oven, they don't need to be toasted.

而且從木炭爐新鮮出爐，所以不需要二次烘烤。

You come, you pick up the bagels, and they buy a tub of cream cheese, and you would make the bagels yourself.

你來，挑一個喜歡的貝果，買一盒奶油乳酪，這就是如何動手做好吃貝果的方法。

That's the real Montreal way of doing things.

蒙特婁的經典吃法。

Got it.

好的。

So in Montreal, I have to make it myself.

所以在蒙特婁，自己動手做是常態。

What about in New York?

那紐約的情況是？

When you walk in to H&H Midtown Bagels East, you walk to counter, place the order, we slice the bagel, we put cream cheese, we put the lox, we wrap it up, and it's ready to go.

你走進 H＆H Midtown Bagels East，到櫃檯下訂單，放上奶油乳酪、燻鮭魚，包起來，然後就大功告成了。

New York started manufacturing bagels before Montreal.

紐約生產貝果的時間點比蒙特婁來得更早。

The big difference is that we just kept our bagel-making tradition the same.

只是兩者差在我們沒有改變製作貝果的方式。

Still horse and wagon.

仍然是最傳統的那種。

So if you're more of a sweet and doughy, do-it-yourself bagel maker, Montreal's for you.

偏愛有嚼勁、帶點甜味的麵團，還有不介意自己 DIY 的人，蒙特婁貝果是個好選擇。

But if you prefer the toasted bagel with everything on it, you gotta come to New York.

但如果你喜歡烤過的貝果加上豐富餡料，紐約不會讓你失望。

But in the end, if there's one thing we can all agree on, it's that everything's better with cream cheese.

最後，雖然兩者各有千秋，但我們都認同一點——奶油乳酪會使美味大大提升。