現在位置 : 小吃 > CNN 不可缺的40種台灣美食1 (40 Taiwanese foods we can't live without. 1)
▼ CNN GO - 不可缺的40種台灣美食 (1)台灣小吃美胃可口 (Taiwanese Small Eats are delicious.)
CNN旅遊網站 CNN GO選出「不可少的40種台灣美食」(40 Taiwanese foods we can't live without),查尋台灣由南到北的美味小吃,從票選第一的滷肉飯到甜不辣、鳳梨酥、牛肉麵、芒果冰、肉圓、臭豆腐、蔥油餅,連「台灣早餐」燒餅油條都包括在內。CNN Go 形容台灣小吃的世界宛如戰場,每個台灣人心中,都還有比報導中這些小吃「更好吃的台灣小吃。」「去台北旅遊必須要有:護照、現金、多餘的胃。」 (1) Braised Pork Rice (滷肉飯) (2) Beef Noodle (牛肉麵) (3) Oyster omelet (蚵仔煎) (4) Bubble Tea (珍珠奶茶) (5) Coffin bread (棺材板) (6) Slack Season danzai noodles (擔仔麵) (7) Pan-fried bun (生煎包) (8) Gua bao (割包) (9) Iron egg (鐵蛋) (10) Pineapple cake (鳳梨酥) |
CNN Go: Small eats are the big thing in Taiwan where the philosophy is eat often and eat well. The capital Taipei has around 20 streets dedicated to snacking. Every time you think you've found the best streetside bao, the most incredible stinky tofu stand or mind-blowing beef noodle soup, there's always another one that surpasses it. Food: it's serious, it's respected, it's all excellent in Taiwan.
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(1) Braised Pork Rice (滷肉飯)
滷肉飯,經常被(誤)寫為魯肉飯,是台灣流行的一道豬肉飯料理。一般常見魯肉飯的「魯」,其實是積非成是、約定俗成的字,應該是「滷」字才對。滷乃指濃汁烹調食物。至於「魯」是取其音相近者,事實上台灣數十年前已出現「魯肉飯」的用法。各地作法稍有不同,但皆以醬油滷過的肉末為主,如台灣滷肉飯通常是醬滷豬肉澆淋白飯,搭配筍乾或醃蘿蔔乾等。 滷肉飯料理為淋上含有煮熟碎豬肉(豬絞肉)及醬油滷汁的白飯,有時醬汁裡亦會有香菇丁等成份,與焢肉飯不同,而此種作法在台灣南部稱作肉臊飯;滷肉飯在台灣南部是指有著滷豬三層肉的焢肉飯。 《米其林指南》(Michelin’s Green Guide)曾指台灣滷肉飯發源自中國山東的「魯肉飯」(山東簡稱魯),但可能是誤會一場。滷肉飯的「滷」是一種烹調方法,而「魯」則是台灣業者對滷肉飯的另一種寫法,與山東無關。 A Taiwanese saying goes, "Where there is a wisp of smoke from the kitchen chimney, there will be lurou fan" (braised pork with rice). The popularity of this humble dish cannot be overstated. "Lurou fan" is synonymous with Taiwan. The Taipei city government launched a "braised pork rice is ours" campaign last year after Michelin’s Green Guide Taiwan claimed that the dish is from Shandong Province in mainland China. A good bowl of lurou fan has finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices. There should be an ample amount of fattiness, in which lies the magic. Jin Feng Lu Rou Fan (金峰滷肉飯); +886 2 23960808 |
(2) Beef Noodle (牛肉麵)
牛肉麵是泛指各種以燉煮過的牛肉為主要配料的湯麵食,根源難以追溯,但與近代牛肉麵調理方式較為接近的麵食,清燉類的牛肉麵部分認為起源於中國蘭州的牛肉拉麵,而紅燒風味的牛肉麵最普遍的說詞來自臺灣高雄縣岡山鎮(今高雄市岡山區)空軍眷村的大陸四川籍老兵,以成都菜「小碗紅湯牛肉」改良而成。現今牛肉麵已是華人的普遍食物,各地方的牛肉麵都有其特色。現在在臺灣許多速食麵都是以添加牛肉或牛肉口味的牛肉麵。現在台灣牛肉麵已發展成台灣特色的食品,一般區分為「清燉牛肉麵」和「紅燒牛肉麵」。臺北國際牛肉麵節已將台灣牛肉麵的英譯定為「New Row Mian」。 |
(3) Oyster omelet (蚵仔煎)
蚵仔煎是一種著名的閩南與台灣小吃,使用新鮮的蠔、蔬菜(大多使用茼蒿)、雞蛋、太白粉芡水作成。在中國閩南地區、東南亞及台灣等閩南人社區一般將蠔稱為「蚵仔」,用閩南語稱之為「蚵仔煎」。中國部分地區俗稱蚝為海蠣子,故也有少數人稱之為「海蠣煎」。 蚵仔煎作法是先用平底鍋把油燒熱,放上蚵仔、攪拌後的雞蛋、茼蒿菜(或小白菜,甚至空心菜、豆芽菜等其他蔬菜)後再淋上太白粉芡水,待蚵仔熟時盛起,淋上特製醬料後即可食用,製作方便,味道鮮美,幾乎每個台灣夜市都可找到蚵仔煎攤位。 其中麵糊芡水及醬汁配方各地各家各有不同,從最簡單的番茄醬、甜辣醬、及豆瓣醬到店家自製配方的醬料皆有。 Here's a snack that really showcases the fat of the land of Taiwan. You've got something from the sea and something from the soil. The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness - a signature Taiwan food texture. No wonder it was voted best snack to represent the island in a poll of 1,000 Taiwanese by Global Views Monthly in 2007. Lai's Egg Oyster Omelet (賴記雞蛋蚵仔煎), Ningxia Road Night Market; +886 2 2558 6177 |
(4) Bubble Tea (珍珠奶茶)
珍珠奶茶(Pearl milk tea),又稱粉圓奶茶(Tapioca ball tea)、波霸奶茶(Boba milk tea),簡稱珍奶,1980年代開始流行於台灣的飲料,為泡沫紅茶(Bubble tea)、珍珠茶飲文化中之一支,將粉圓(珍珠,Tapioca ball)加入香醇的奶茶中,也有「珍珠紅(綠)茶」、「珍珠奶綠茶」等變種,由於口感特殊,所以受到廣大歡迎,也成為台灣最具代表性的飲料與小吃之一,近年來已流行至東亞、歐洲、美國甚至中東等地。 粉圓(珍珠,波霸)的主要成份為澱粉,通常由太白粉,即木薯(樹薯 Cassava)的木(樹)薯粉(Tapioca),也有以地瓜粉、馬鈴薯粉等或果凍者所製成的直徑5~10公釐的澱粉球,並添上水、糖及香料。 Bubble tea is representative of the "QQ" food texture that Taiwanese love. The cute-sounding phrase refers to something that is very chewy, just like the tapioca balls that are the "bubbles" in bubble tea. It is said that this unique drink was invented out of boredom. Liu Han-Chieh threw some sweetened tapioca pudding into her iced Assam tea on a fateful day in 1988 and one of the greatest Taiwanese exports was born.
Huge variations on the theme have since emerged, including taro-flavored tea, jasmine tea or coffee, served cold or hot. |
(5) Coffin bread (棺材板)
棺材板(Bread bowl or Coffin bread)是臺灣一種小吃。有些商家為求吉利,將其改稱為「官財板」。棺材板的前身是用西式酥盒加上雞肝等中式配料做成的。開始不稱棺材板,而為雞肝板。典故是據聞某日,臺灣大學考古隊來到台南這家點心店品嘗雞肝板。在茶餘飯後,考古隊與店主許六一閒聊之際,一位教授忽然說:「這雞肝板外形很像我們正在挖掘的石板棺」。而生性樂觀開朗的許六一聽完後,便爽朗地回答:「那從此我的雞肝板就命名為棺材板吧!」。因此這個有點聳人聽聞的棺材板便取代雞肝板的稱號。由於形狀和偏甜的口味都很特殊,使得棺材板一炮而紅,成為台南著名小吃,在沙卡里巴或赤崁樓附近皆有攤販。創始店位於中正路俗稱「沙卡里巴」的康樂市場內。 棺材板作法是先將厚片吐司炸到金黃色後撈起,中間挖空再放入雞肉、豌豆、蘿蔔和墨魚等以高湯煮成再用些牛奶勾芡,再放上土司的蓋子即成為美味可口的棺材板。而早期尚有使用雞肝等素材,現在多已不再使用。 This Tainan specialty is a mutated offspring of French toast and chowder. An extra thick piece of bread is hollowed out to resemble a flat bread bowl. It is toasted to harden it and then filled with seafood chowder. 赤崁棺材板 (Chìkàn Guāncai Bǎn), No. 180, Kangle Market, West Central District, Táinán; +886 6 224 0014 |
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(6) Slack Season danzai noodles (擔仔麵)
擔仔麵是一種發源於台南的小吃。「擔仔」即台語(閩南語)「挑肩擔」之意。擔仔麵發源時間相傳為清末光緒年間,創始者為臺南的洪芋頭。臺南清明時節與夏季七至九月份時常有颱風侵擾,風雨交加導致不易出海捕魚,故漁家生計頓時艱困,因此稱颱風來襲頻繁、生計維持不易的月份為小月。以捕魚為業的洪芋頭在無法出海捕魚時,常於臺南市水仙宮廟前叫賣麵食以維持生計、度過小月,並自名「度小月擔仔麵」,書寫在攤前所吊的燈籠上。 度小月(Slack Season)擔仔麵開設於1895年,現今在臺南地區有許多店家,正宗百年老店位於臺南市中正路,麵食主要成份包括麵條、米粉、豆芽菜、香菜、蝦仁、少許湯汁及獨門肉燥。擔仔麵通常略貴、量少、製造過程繁雜,是所謂「食巧不食飽」(臺灣俗諺:吃得精緻而不吃飽)的點心而非正餐。 |
The signature bowl of Slack Season noodles is served in shrimp soup with bean sprouts, coriander, minced pork and fresh shrimps.
This bowl of comforting flavors is so addictive that a man from Tainan ate 18 bowls in a row, according to Slack Season. |
(7) Pan-fried bun (生煎包)
生煎包是流行於中國上海、蘇州及其他江南地區的一種傳統小吃,簡稱為生煎,又稱生煎饅頭,類似於鍋貼和中國(粵港澳)、台灣常見的「水煎包」,為煎熟的有餡包子。台灣生煎包的餡料通常使用豬肉,或使用韮菜等蔬菜。 These buns are made with spongy white Chinese bread that are pan-fried on the bottom. Break them open to reveal the moist porky filling. A Shanghainese staple, the Taiwanese version differs in two ways: it is slightly bigger in size and it hits the pan upside-down. Hsu Ji (許記), Shida Night Market, Taan District, Taipei City; +886 9 3085 9646 |
(8) Gua bao (割包)
割包 (又作刈包或虎咬豬),為發源自福州的小吃。日常慣以臺灣閩南話讀音誤作掛包。割包以長橢圓扁形麵皮,對摺起來包覆餡料的食物。傳統餡料通常不外片狀五花肉、酸菜、花生粉及香菜這幾樣,也有為了健康因素用瘦肉代替五花肉的。 近年,台灣商人將這種傳統食物重新包裝,在內餡中變化許多花樣,例如:加入雞排、鱈魚排、牛肉、煎蛋等。因此不少人也暱稱割包為「台灣人的漢堡」。 It's a hamburger, Taiwan-style. A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts. The filling is chopped up into small pieces and mixed together so there's a bit of everything in every bite. Consider doing this with Western hamburgers. Take in a big mouthful and enjoy the salty, sour and sweet flavors and the greasy pork swimming in your mouth. Lan Jia Gua Bao (藍家割包), No. 3, Alley 8, Lane 316, Section 3, Roosevelt Road, Taipei City; +886 2 2368 2060 |
(9) Iron egg (鐵蛋)
鐵蛋為新北市淡水區的著名小吃,由滷蛋衍生成的蛋類小吃。 鐵蛋的製作很費時,每天必須用含有醬油及五香配方的滷料,經過三個小時的滷程,然後用電扇吹乾,每天必須依此程序製作,持續一個星期才算完成。 另有一種製作鐵蛋比較不硬的製作方式,第一次滷上色,第二次滷16小時,進行五層循環烘乾機烘乾,鐵蛋就變的Q彈。 過去鐵蛋是要滷過在拿到屋頂上曬,一再滷一再曬,至少五天功夫才能完成,現在高雄岡山有一家滷味業者用五層循環乾燥機,只需一兩天就可完成香Q鐵蛋,而且還利用真空包裝、高溫高壓殺菌,讓鐵蛋不加防腐劑可以飄香一年。 小鐵蛋是使用鵪鶉蛋(quail's egg, 鳥蛋)製作,大顆的鐵蛋則是以雞蛋製作的,所以並不是雞蛋縮到變成小鐵蛋那麼小顆。 It's called the "iron egg" because this mini egg is tough as nails. With a rubbery consistency these chewy eggs dyed black from long-braising in soy sauce, are a highly addictive delicacy in Taiwan. Often made from quails' eggs, the little balls are cooked for hours in soy sauce then air-dried. The whole process is repeated over several days until the protein becomes tough and acquires the desired amount of chew. Seaside A-Po (海邊阿婆), 151-1, Jhongjheng Road, Tamshui; A-Po (阿婆), 135-1, Jhongjheng Road, Tamshui |
(10) Pineapple cake (鳳梨酥)
鳳梨酥是臺灣著名點心,主要原料為麵粉、奶油、糖、蛋、冬瓜、鳳梨醬,外皮酥、內餡軟,有鳳梨甜香。因為鳳梨的台語諧音為「旺來」,有吉利興旺之意,常被當做逢年過節時所送或饋贈客戶親友的伴手禮。中國大陸旅客到台灣旅遊時,最愛買鳳梨酥,有業者更把鳳梨酥做成台灣形狀。近年來亦有業者和消費者在糕餅產銷量最盛的中秋節時期,將鳳梨酥視為月餅禮盒。傳統鳳梨酥的餡是採用冬瓜、生鳳梨加入雞蛋、蛋黃及蜂蜜製成;鳳梨攪拌加糖熬煮完成內餡,切成塊狀再經烘烤,冷卻後包裝。內餡是用純土鳳梨熬製而成在鳳梨餡中加入冬瓜絲,比較不黏牙。通常保存方式為室溫下存放、不冷藏,因冷藏將使得內餡變硬。 鳳梨酥中的酥油、奶油及糖份頗高,一般約4公分大小的鳳梨酥,重量約35克,熱量就約150大卡,相當於半碗白飯。 因為鳳梨酥成份包括含有大量反式脂肪的酥油,所以必須注意其攝取量。 This iconic Taiwanese pastry is one of the best souvenir options. These mini pineapple pies are filled with candied pineapple. If you want the best pineapple cake experience, try SunnyHills which uses only local pineapple as filling. It yields a darker filling, rougher texture and a more sour taste. The traditional pies at other shops are filled with a mix of pineapple and chewable bits of winter melon. They have a fruity sweetness and a golden casing of crumbly buttery pastry. SunnyHills (微熱山丘), 1/F, No. 1, Alley 4, Lane 36, Section 5, Minsheng East Riad, Songshan District, Taipei City; +886 49 229 2767 |