2026年5月17日 / 美国东部时间上午10:22 / 哥伦比亚广播公司新闻
在《周日早间》栏目造访费城期间，记者苏珊·斯宾塞分享了这座“友爱之城”三大传统经典美食的魅力。
神圣的费城芝士牛排
对不少费城本地人而言，芝士牛排是不容亵渎的美食圣品。
“我对它珍视至极，”费城传奇老店Pat’s King of Steaks的第三代店主弗兰基·奥利维耶里说道，“我跟人们说，要不是有Pat’s牛排和芝士牛排，谁会专程来看一块有裂纹的铃铛招牌？”
对非费城居民来说，芝士牛排三明治是将薄片肋眼牛排放在意大利面包上，搭配洋葱和自选芝士。注意：牛排必须切成薄片，绝对不能剁碎！
“因为，老天给了我们牙齿啊，”奥利维耶里笑着说，“这可是牛排三明治，不是碎肉做的汉堡。要是你想吃剁碎的肉饼，就去纽约。在我看来，把肉剁碎简直是亵渎。”
奥利维耶里表示，薄切肉片是打造完美费城芝士牛排三明治的关键。除此之外，（做好心理准备）还要加大量老式芝士酱（Cheez Whiz）。
![正宗费城芝士牛排三明治，肉片必须薄切，绝对不能剁碎！ 哥伦比亚广播公司新闻]
当被问及一生中吃过多少份芝士牛排时，奥利维耶里估算至少有50万份。
对奥利维耶里来说，费城芝士牛排早已不只是一顿饭：“当你吃Pat’s芝士牛排时，就能感受到有人在爱着你，”他说，“当你吃到三明治最后，那块小边角料，吸满了洋葱汁、肉汁、芝士酱和油脂，有人把这最后一口递给你！那就是你要相守一生的人，或者说，你应该当场就去和那个人结婚。直接找治安法官办手续就在这儿结婚。这就是爱！”
更多相关信息：
- 费城Pat’s King of Steaks牛排店
软椒盐卷饼：费城不可或缺的美食
https://www.cbsnews.com/video/soft-pretzels-an-essential-philly-food/
不管你信不信，早在1861年，椒盐卷饼制作师就是费城薪资第二高的职业，仅次于烟草工人。时至今日，椒盐卷饼依然广受欢迎：
当被问及是否认识费城有谁不喜欢椒盐卷饼时，市中心软椒盐卷饼公司（Center City Soft Pretzel Co.）的老板埃丽卡·托内利·博内特答道：“我可不想认识这种人！”
她表示，这种扭结状、口感酥脆又带着面团香气的小吃是费城的标志性美食（无意冒犯某种美味三明治）。“这座城市可不只有芝士牛排，”博内特说，“我真的觉得，只要一想到费城，大家脑海里最先冒出来的就是椒盐卷饼。”
生产数据就是最好的证明：她表示市中心软椒盐卷饼公司每周能产出数万个椒盐卷饼。
椒盐卷饼的魅力何在？“就是方便，”博内特说，“我觉得对于这个以蓝领为主的城市来说，我们总是行色匆匆。它做法简单，拿起来就能走，吃完就完事。完全不需要餐具和餐巾，也不会弄得一团糟。”
市中心软椒盐卷饼公司以生产费城风格的八字形椒盐卷饼闻名。
![市中心软椒盐卷饼公司出品的八字形椒盐卷饼 哥伦比亚广播公司新闻]
博内特表示，一款完美的费城椒盐卷饼应该是“厚实、表皮酥脆，中心小孔小巧。盐量恰到好处，搭配少许芥末。仅此而已。”
食客分为两派：喜欢脆硬末端的，和偏爱柔软内里的。“喜欢更有嚼劲口感的人，性格大概更温和，”博内特说，“而喜欢更酥脆口感的，性格可能更硬朗一点！”
不管偏好哪一种，没人会对价格有意见。单个椒盐卷饼售价90美分。“不到5美元就能喂饱一家人，”博内特说，“我不是说它是营养均衡的食物类别，但我确实认为它是一类食物。我们的大脑需要碳水化合物，所以……”
更多相关信息：
制作正宗潜艇堡
https://www.cbsnews.com/video/making-a-proper-hoagie/
在费城的自由厨房（Liberty Kitchen），你能找到25种不同的潜艇堡。这不禁让人想问：到底什么才算潜艇堡？
行政主厨博·奈德哈特演示道：“我们先用芝麻潜艇堡面包打底，然后刷一点自制酱汁，接着铺三种熟肉。之后加上自制的潜艇堡酱料，再放洋葱、番茄、生菜，最后撒一点牛至叶调味。”
翻译一下：这是一款按费城风格定制的巨型三明治。
奈德哈特表示自己大概每周会吃三份潜艇堡：“三份。准确点说是两份半。就按两份半算吧。”
没错，他早餐也会吃潜艇堡。“那当然了！”
自第一次世界大战以来，费城人就靠潜艇堡果腹，当时造船厂工人会把它打包当午餐。如今，这座城市每年要吃掉数千万个潜艇堡。
奈德哈特为我们制作了他招牌的“羽衣甘蓝凯撒炸鸡排潜艇堡”，这款自由厨房的原创菜品几年前曾在网络上走红。
![博·奈德哈特切分羽衣甘蓝凯撒炸鸡排潜艇堡 哥伦比亚广播公司新闻]
“费城人非常在意他们的潜艇堡，”他说，“这是一种生活方式，就是费城的象征。就像，潜艇堡就是费城！”
更多相关信息：
Favorite Philly foods: Cheesesteaks, pretzels and hoagies
May 17, 2026 / 10:22 AM EDT / CBS News
During a “Sunday Morning” visit to Philadelphia, correspondent Susan Spencer shares the love for three traditional food favorites in the City of Brotherly Love.
The sacred Philadelphia cheesesteak
For more than a few Philadelphians, cheesesteak is a sacred cow.
“I hold it close to my heart,” said Frankie Olivieri, the third-generation owner of Philly’s legendary Pat’s King of Steaks. “I tell people, and if it wasn’t for, you know, Pat’s Steaks and cheesesteaks, who’s gonna come look at a bell with a crack in it?”
For non-Philadelphians, a cheesesteak sandwich is thinly-sliced ribeye on an Italian roll with onions and a choice of cheese. Take note: The meat is thinly sliced, never chopped!
“Because, I mean, God gave us teeth,” Olivieri laughed. “I mean, it’s a steak sandwich, it’s not grind meat. If you want a chop cheese, you go to New York. So for me, it’s sacrilegious to chop the meat.”
Olivieri says thinly-sliced meat is key to designing the perfect Philadelphia Cheesesteak sandwich. That, and (brace yourself) big globs of old fashioned Cheez Whiz.
An authentic Philly cheesesteak sandwich, for which the meat is thinly sliced, never chopped! CBS News
Asked how many cheesesteaks he’s consumed in his life, Olivieri estimated at least half a million.
For Olivieri, a Philadelphia Cheesesteak is clearly so much more than just a meal: “You know that someone loves you when you’re eating a Pat’s cheesesteak,” he said, “when you get down to the very end, the end of the sandwich, and that little corner piece, and it’s all filled with onion juice, and meat juice, and Cheez Whiz, and oil, and somebody hands that last bite to you! That’s the person you stay married to, or you marry. Find a Justice of the Peace and get married right there. That’s love!”
For more info:
- Pat’s King of Steaks, Philadelphia
Soft pretzels, an essential Philly food
https://www.cbsnews.com/video/soft-pretzels-an-essential-philly-food/
Believe it or not, back in 1861, pretzel-twisters had the second-highest-paying job in Philadelphia, right after tobacco workers. But pretzels are still on a roll:
Asked if she’s ever known anybody in Philadelphia who did not like pretzels, Erika Tonelli Bonnett, who runs Center City Soft Pretzel Co., replied, “I don’t wanna know them!”
She says the twisty, crunchy, doughy treat is the essential Philly food (no disrespect to a certain savory sandwich). “This city is so much more than just a cheesesteak,” said Bonnett. “I really feel like when you think about Philadelphia, I think the pretzel’s the first thing that comes to mind.”
The proof is in the production: She says Center City churns out tens of thousands of pretzels a week.
What is the pretzel’s appeal? “It’s just the convenience of it,” Bonnett said. “I think for a city that is pretty much blue collar, we’re always on the go. It’s simple. You grab, you go, you eat, it’s done. Like, it does not require any utensils, napkins. It’s not a mess.”
Center City is known for a Philadelphia-style pretzel, which is a figure eight.
Figure-eight pretzels from Center City Soft Pretzel Co. CBS News
Bonnet says a perfectly-designed Philadelphia pretzel should be “Thick, crusty, small hole in the center. Perfect amount of salt, little bit of mustard. That’s it.”
Customers come in two camps: Those who like the crunchy ends, and those who prefer the doughy middle. “You’re probably a softer person if you like the doughier one,” Bonnett said. “And if you like more crunch, you’re probably a little bit harder!”
Either way, no one’s arguing with the price. A single pretzel will run you 90 cents. “You can feed a family for under $5,” Bonnett said. “I’m not saying it’s a balanced food group, but I’m saying it is a food group. And we need carbs for our brain, so… “
For more info:
- Center City Soft Pretzel Co., Philadelphia
Making a proper hoagie
https://www.cbsnews.com/video/making-a-proper-hoagie/
At Liberty Kitchen in Philadelphia, you’ll find 25 different kinds of hoagie. Which raises the question: What exactly is a hoagie?
Executive chef Beau Neidhardt demonstrated: “We start with our sesame-seeded hoagie roll. Then we do a little drizzle of our dressing, then we layer our three deli meats. And then that is followed by our house-made hoagie relish. And then our onions, our tomato, our lettuce, and then we finish off with a little bit of oregano.”
Translation: It’s a GIANT sandwich made to order Philadelphia-style.
Neidhardt says he probably three hoagies a week: “Three. Two-and-a-half. Let’s put it at two-and-a-half.”
And yes, he has had a hoagie for breakfast. “Like, of course!”
Philadelphians have been living on hoagies since World War I, when shipyard workers packed them for lunch. Today, the city devours tens of millions every year.
Neidhardt made for us his famous “Kale-Caesar” cutlet hoagies, a Liberty Kitchen concoction that went viral a few years back.
Beau Neidhardt slices a Kale Caesar Cutlet hoagie. CBS News
“Philadelphia cares a lot about its hoagies,” he said. “It is a lifestyle. It is Philadelphia. Like, hoagies are Philadelphia!”
For more info:
- Liberty Kitchen, Philadelphia