The McGriddle

在1990年代末,麦当劳正寻找下一个早餐革命。In the late 1990s, McDonald's was searching for the next breakfast revolution.1999年,当时身为创新厨房行政主厨的Gerald Tomlinson有了灵感:In 1999, Gerald Tomlinson, then the executive chef of the innovation kitchen, had an inspiration:如果能将松饼的甜蜜舒适,与经典早餐三明治的咸香满足融合在一起会如何?What if the sweet comfort of pancakes could be fused with the savory satisfaction of a classic breakfast sandwich?为此,团队采用了一项新专利工艺,To achieve this, the team adopted a new patented process,
将枫糖风味的糖晶直接注入煎饼,使每一口都锁住枫糖的甘醇,不会溢出或烧焦。injecting maple-flavored sugar crystals directly into the pancakes, ensuring each bite locked in the sweetness of maple without spilling or burning.经过严格的市场试验——After rigorous market testing—顾客纷纷惊艳于那印有麦当劳标志的柔软松饼包,夹着培根、起司与滑嫩蛋品。Customers were amazed by the soft pancake buns imprinted with the McDonald's logo, filled with bacon, cheese, and tender eggs.——(McGriddle)终于在2003年6月正式登场。The 'McGriddle' officially debuted in June 2003.几乎一夜之间,它成了现象级热销,Almost overnight, it became a phenomenal bestseller,
因为那敢于大胆结合的甜咸滋味,既有烟熏培根的深厚,又有融化起司和柔软蛋的温润。Due to its daring combination of sweet and savory flavors, featuring the depth of smoked bacon along with the warmth of melted cheese and soft eggs.随着时间推移,McGriddle衍生出多种口味:Over time, the McGriddle evolved into various flavors:香肠蛋起司、培根、蛋起司,甚至在夏威夷推出午餐肉版,每一款都延续了原作那股甜咸融合的魔力。Sausage, egg, and cheese; bacon, egg, and cheese; and even a Spam version in Hawaii, each continuing the original's magic of sweet and savory fusion.尽管人气不减,当麦当劳在2015年10月推出全天早餐时,McGriddle却一度被排除在外——忠实粉丝的怒吼如潮,最终在2016年9月强势回归。Despite its enduring popularity, when McDonald's launched all-day breakfast in October 2015, the McGriddle was initially excluded—leading to an outcry from loyal fans, and it made a strong comeback in September 2016.二十多年后,McGriddle依旧是早餐创新的象征:More than twenty years later, the McGriddle remains a symbol of breakfast innovation:
一个巧思简单却透过技术巧妙执行,再加上一抹枫糖魔法,便成就了这款经典。A simple idea executed with technical finesse, plus a touch of maple magic, creating this classic.
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