看到 brush with international fame 時，我理解成了 brush with sth 了。所以，這句話我就有點看不懂了。 「... whose growing fame on the Taiwan food scene owes far more to its delicious specialty than it does its brush with international fame.」 （它在臺灣食品市場上，不斷壯大的輝煌，歸功於它好吃的風味而不是在國際舞臺上的短暫輝煌）。
Brush with fame 原來是一個成語，英英的解釋來自這個網站：
The meaning of "brush with fame"is - a brief moment where a person is famous （一個人短暫的輝煌時光）
說到 a brush with sth，它是一個詞組。劍橋字典的解釋如下：
A situation in which you experience something, or almost experience something, especially something unpleasant，和…的小衝突；與…的摩擦。例句：Was that your first brush with the law (=experience of being in trouble with the police)? 那是你第一次和警察打交道嗎？
Brush with fame 與 A brush with sth 在意思上，完全沒關係。
"有道" 將 a brush with sth 翻譯成了 "擦肩而過」，就錯得非常離譜了。因為，那句話的意思就滿擰了。
這篇文章介紹的是一家經營 "火雞肉飯" 的餐廳和它的成長史。裡面的很多單詞, 都很實用。
新聞來自CNN，節選。
From roadside eatery to big city darling:How one Taiwanese turkey rice vendor made it big
Clarissa Wei, for CNN • Published 11th December 2020
(CNN) — For decades, Liao Shou-fang has been hawkishly presiding over his turkey rice eatery -- Rou Bo -- to make sure every dish is served exactly the same way.
And then along came CNN Travel, and everything changed. In a good way.
Today, what was once a roadside stall is now a burgeoning empire, whose growing fame on the Taiwan food scene owes far more to its delicious specialty than it does its brush with international fame. (More on that in a moment.)
Some things haven't changed, though. Every morning, whole turkeys are poached in an aromatic broth of ginger and scallions for hours, then brought out to cool at room temperature.
The meat is shredded and layered over rice, and the fat is rendered and combined with turkey jus and shallot oil to make aminimalistic, yet effective, dressing.
Tradition usually dictates that freshly fried, crispy shallots should be served on top as garnish, but Liao personally thinks the texture of fried shallots is distracting and prefers to only use the reserved oil for flavor.
The final dish is a warm bowl of rice anchored by glistening chunks of turkey meat. Known for its sharp, cleanflavors, Rou Bo has been a local favorite in Tainan -- a city in southernTaiwan -- for years, and up until recently, was a just small roadside stall with a handful of tables.
Rou Bo's turkey on rice is famed for its sharp, clean flavors.
Tainan is known as the epicenter of Taiwanese street food culture, but turkey rice is a bit of an anomaly there.
The dish actually hails from Chiayi -- a city just north of Tainan, known for its affinity for turkey. While turkeys were introduced to Taiwan by Dutch colonists in the 17th century, they only became an industrial staple in the 1950s.
CNN Travel feature leads to unexpected boost
For years, Rou Bo was my only exposure to turkey over rice in Taiwan. My father's childhood home is just around the street from the eatery, and Liao's turkey rice was one of the highlights of my family's annual visits to Tainan from Los Angeles.
So when CNN Travel commissioned a piece in2015 on Tainan's street food hits, I naturally drew from my regular repertoire of childhood favorites. Of course, I included Rou Bo in the list.
"All of a sudden we had people contacting us asking if we wanted to open another location," says his son,Liao Wei-chieh. Liao Wei-chieh grew up working shifts at his father's turkey rice stall, rotating between the front and back of the house. When he opened the second location of Rou Bo in Taipei in 2015, his dad was quite reluctant at first.
"His condition was that we could do itas long as we didn't change the flavor," he says. Liao Wei-chieh eventually convinced hisfather to move the original location off of the streets and into a brick andmortar restaurant.
He says the 2015 article, which came out after the opening of their second location, gave them a further, unexpected boost.
As a result, they were recruited into their third location, a stall at the food court in Taipei 101 -- the tallest buildingon the island. There's a proud CNN logo on their signage -- a nod to the article -- and he's constantly fielding requests from other food courts aroundTaiwan who want them to open.
Capitalizing on international recognition
In Taiwan, there's prestige attached tobeing mentioned by international media.
"We've been invited by government officials to cater for their events," boasts Liao Wei-chieh.
The global stamp of approval is extremelysignificant for many, and in Taiwan, it's not uncommon to see people holdingtight to a media mention -- however small -- for years.
Rou Bo now operates in three locations, including one in Taipei 101.
For many street food vendors, international recognition means making it big.
One of the most cherished authorities for restaurants in Taiwan is the Michelin Guide, whose Bib Gourmand list has been a frenzied topic of discussion among foodies online.
"Recognition from the Michelin Guideshas definitely sparked new interest from young locals," says Kathy Cheng, a culture writer and communication consultant in Taipei.
"Funnily enough, it took a Europeanfood guide for Taipei locals to appreciate the small businesses operating rightunder our noses, some that have been around for decades."
Some eateries anointed by the Michelin Bib Gourmand awards have even parlayed their mentions into a whole new storefront.
"Once people saw the article, they were interested in us. But ultimately, we've kept customers around because ofthe quality of our food," he says.
In the four decades that they have been open, the eatery is now an institution. While Liao Wei-chieh and his siblingsare eager for more locations to open up, he notes that his dad is wary of the pitfalls of expansion.
Roubo Huoji Rou Fan, No. 12-2, GongyuanRoad, West Central District, Tainan, Taiwan; +886 6228 3359