● CNN 不可缺的40種台灣美食-3

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CNN- 不可缺的40種台灣美食 (3)

台灣美食以小吃聞名，小吃是一種在口味上具有特定風格特色的食品總稱，可作為宴席間的點綴，或早點、夜宵的食品。世界各地都有當地特殊的風味小吃，鮮明特色往往亦是當地觀光行銷的重點。小吃單價多不高，一般人都可以買得起。有些學者更將小吃作為一種文化現象來研究。
有的小吃講求製作需時短或可以比較長時間儲存，隨吃隨取，不必像烹調主餐那麼費事。有的中式小吃由於取材比較普遍，很快流行到其他地區；但有的小吃由於口味獨特或只用本地材料，只能局限在一個地區。現代由於人口流動大，材料運輸方便，許多原來局限在一個地區的小吃，迅速向各地擴散。小吃已經是一種在地的飲食文化，不只是三餐之間填飽肚子，追求不餓的情況。
同時，由於現代人健康意識逐漸提高，也有一些人擔心一般小吃的成份與店家的衛生，而不願或不敢多吃小吃食物或飲料。
台灣小吃美胃可口 (Taiwanese Small Eats are delicious.)
(21) Fish ball soup (魚丸湯)
(22) Ribs stewed in medicinal herbs (藥燉排骨)
(23) Goose (鵝肉)
(24) Ding bian cuo (鐤邊趖)
(25) Taiwanese sausage with sticky rice (大腸包小腸)
(26) Mochi (麻糬) (Rice cake)
(27) Lantern soy sauce braised food (燈籠滷味)
(28) Sun cakes (太陽餅)
(29) Tube rice pudding (筒仔米糕)
(30) Taiwanese breakfast (燒餅油條)

CNN GO introduces delicious "Taiwan Small Eats".

(21) Fish ball soup (魚丸湯)
      魚丸湯是魚丸(Fish ball)做成湯食，是台灣長期的小吃，魚丸是近海人口常見的小吃食品，食用魚肉加澱粉製成，多數為球形，但亦有其他形狀。廣東和香港稱之為魚蛋，香港通常簡寫為魚旦。
     台灣魚丸傳統的作法是用新鮮的魚，取魚肉部份，然後在低溫狀態下絞成魚絞肉，再把絞肉和鹽加入木研鉢裏，將魚絞肉用力捶打，魚肉裏的鹽溶性蛋白會重組成網狀結構，最後變成綿細而有光澤的魚漿。再將魚漿用湯匙挖成球狀，下沸水中即可煮成魚丸。現在大部分是使用機器來打魚漿。
       台灣魚丸種類很多，口感較脆的魚丸稱為「脆丸」。淡水鯊魚丸、南方澳鬼頭刀魚丸、台南虱目魚丸、高雄旗魚丸構成台灣四大代表性魚丸；另外有鱈魚丸、花枝丸、蝦丸等也是常見種類。料理方式包括煎炸、煮湯、關東煮等方。
    What is better than fresh seafood? Why, fresh seafood made into balls, of course. Look for handmade fish balls in Taiwan as the process incorporates more air into the ball thus allowing more broth to be soaked up. They also have a bouncier chew.
Jiaxing is a popular purveyor in Taipei best known for its specialty shark meat balls. Jiaxing Fish Ball (佳興魚丸), No. 21, Lane 210,
Section 2, Yanping North Road, Datong District, Taipei City; +886 2 2553 6470

21. Fish ball soup (魚丸湯)

潮州魚丸 (Fishball. Closeup view)

(22) Ribs stewed in medicinal herbs (藥燉排骨)
         藥燉排骨是普及於台灣市集販售的冬天豬肉進補製品，食用歷史悠久，使用台灣特有的肉骨茶，皆取豬肋排骨的瘦肉塊熬煮，分碗出售；台灣台北市士林夜市、饒河街夜市的藥燉排骨最為著稱。
        主要食材包括豬肋排骨、當歸、川芎、熟地(黑色湯汁顏色來源)、白芍、人蔘鬚、枸杞、黑棗、桂枝、米酒，加入適量的水與配料，製作過程是開始用武火燉制1個小時，再用文火熬制1個小時。最後放入青菜，煮至3-5分鐘，吸取湯中的油，排骨湯才會不油膩。台灣藥燉排骨店前櫃檯，商家一般會擺設中型陶甕。
       This is Taiwan’s version of bak kut the, the Chinese meat soup that is also popular in Singapore and Malaysia.  In Taiwan, the soup is slow-cooked in Chinese medicine, extracting the essence from pork bones and more than 14 nutritious herbs, roots and dried fruits. It's yum and good for you too, especially for keeping warm in winter.
     There isn't much meat on these lean bones, but the point of the dish is the soup. Don’t be shy to pick the bones up with your hands and suck the juices off them. In fact, it’s odd not to do so.
Nanya Night Market, Taipei City

22. Ribs stewed in medicinal herbs (藥燉排骨)

(23) Goose (鵝肉)
       鵝肉是受歡迎的菜餚。明代筆記中有中國人殘忍喫鵝的記載：「昔有一人，善制鵝掌。每豢養肥鵝將殺，先熬沸油一盂，投以鵝足，鵝痛欲絕，則縱之池中，任其跳躍。已而復擒復縱，炮瀹如初。若是者數回，則其為掌也，豐美甘甜，厚可經寸，是食中異品也。」
       中國民間傳說鵝為「發物」，會使一些疾病發作。有一說是明代開國功臣徐達功高震主，朱元璋懼之。徐達患有背疽，忌吃河鵝，朱元璋偏賜蒸鵝全宴予徐，明朝規定賜宴必須即時食、全食。徐達知朱元璋的意思，流淚把鵝肉喫完，不久毒發而亡。
       《本草綱目》：鵝，氣味俱厚，發風發瘡，莫此為甚，火熏者尤毒，曾目擊其害。《本草求真》：鵝肉發風發瘡發毒．因其病多濕熱，得此濕勝氣塞外發熱出者意也。
        鵝肉含有人體生長發育所必需的各種氨基酸，其組成接近人體所需氨基酸的比例，從生物學價值上來看，鵝肉是全價蛋白質，優質蛋白質。鵝肉中的脂肪含量較低，僅比雞肉高一點，比其他肉要低得多。鵝肉不僅脂肪含量低，而且品質好，不飽和脂肪酸的含量高，特別是亞麻酸含量均超過其他肉類，對人體健康有利。鵝肉脂肪的熔點亦很低，質地柔軟，容易被人體消化吸收。鵝肉味甘平，有補陰益氣、暖胃開津、祛風濕防衰老之效，是中醫食療的上品。
     The salted or smoked geese in Hou Yi are revelatory. Every bite of the juicy goose meat with slightly smoked goose skin is a celebration of poultry. Or try one of Bistro Le Pont's bowls of steamed rice topped with goose, chili oil and x.o. sauce. The grains of rice are a vehicle for goose fat and flavor.
Hou Yi (後驛鵝肉), No. 29, Lane 220, Changan West Road, Datong District, Taipei City; +886 2 2555 0498; Bistro Le Pont (樂朋小館), 176 Chaozhou St., Taipei City; +886 2 2396 5677

23. Goose (鵝肉)

鵝 (Domestic Goose)

(24) Ding bian cuo (鐤邊趖)
       鼎邊趖，一種米食小吃，流行於中國福建、台灣等地。在台灣以台南與基隆市廟口夜市等地所製鼎邊趖最為著名。
鼎邊趖作法：
          先用在來米磨成米漿，鍋鼎中置水，鼎邊添火加熱，以芋頭沾油抹鍋後，米漿沿鼎邊翻滾，遇蒸氣而凝固，蒸烤成形。「趖」為閩南語詞彙，原義為蠕動游動，在此指米漿沿鼎邊翻滾的動作。形成的「趖」風乾後剪成塊狀。烹煮時，時常搭配蝦仁羹、肉羹等煮成湯食，亦可搭配其他食材，包括金針菇、香菇、魷魚、丁香、竹筍、金勾蝦、高麗菜、蒜頭酥、芹菜等。除上述料理方式外，趖亦可加以炒、煮料理，吃法多元。
     Ding bian cuo is a bowl of slippery rice flour pasta. Rice flour batter is poured along the side of a huge wok. It slides and spreads along the heated wok and forms slices of rice flour noodles.
     When dried, the sheets will be cut into smaller pieces that become the very thin and very chewy noodles when cooked as ding bian cuo.
      Wu Jia ding bian cuo is a century-old family business. Their ding bian cuo are served with handmade pork cakes, shrimp cakes, cabbage, daylily and bamboo shoots.
Wu Jia ding bian cuo (百年吳家鼎邊趖), Keelung Temple Street Night Market, Taipei City

24. Ding bian cuo (鐤邊趖)

鼎邊趖 (Tien Pien Tso)

(25) Taiwanese sausage with sticky rice (大腸包小腸)
    大腸包小腸 Doubled layer roll(sausage) 是台灣風行許久的一種特殊小吃，其實很簡單，就是把體積較大的糯米灌腸切開後，再夾住體積較小的台灣式香腸，再用炭火或爐火烤熟，用白色紙袋包住，即成為「大腸包小腸」，有些類似美式熱狗。
        台灣某些夜市也會提供改進版本的大腸包小腸，除了香腸之外，還會加上各種配料，如香菜、花生粉、台式酸菜、生大蒜、九層塔、黑胡椒醬等，藉此創造更豐富的口味及口感。
           大腸包小腸的糯米腸、香腸，通常都先經過炭烤，而糯米腸切開後，會再塗抹醬油膏等醬料，食用時可依個人喜好加上醬料搭配，小販通常直接把配料生大蒜及酸菜夾進米腸內來方便食用。
      Taiwanese pork sausage alone is a superstar at night markets, but when served as the snack "little sausage inside big sausage" it is unbeatable.
Basically, it's like a hot dog, but instead of a bun, sticky rice is stuffed inside a sausage casing to make an oversized rice sausage. That rice sausage is slit open to stuff in a pork sausage. So it's a little sausage inside a big one. Get it?
Fengjia Night Market, Taichung County.

25. Taiwanese sausage with sticky rice (大腸包小腸)

大腸包小腸 (逢甲夜市)

(26) Mochi (麻糬) (Rice cake)
        蔴糬是一種糯米製的食物，軟而有黏性，源自日本的小吃。蔴糬或糬(𫃎糬)是將日文餅(mochi)音譯成臺灣話的外來語。日本新年一定要吃用高湯或白味噌湯，與蘿蔔、芋頭、魚糕、雞肉等按地區不同的食材一起煮蔴糬的「雜煮」，慶祝新年到來，希望一切順利。
蔴糬作法：
● 把大碗糯米粉倒入攪拌器，慢慢加入水拿打蛋器攪拌成均勻的麵糊。將拌好的麵糊倒入電鍋，按下煮飯按鈕。
● 當第一次煮飯按鈕跳起時，用飯勺將把未煮熟的麵糊均勻翻攪一下，再按下煮飯鈕。當第二次煮飯鈕跳起時，將整塊麵團取出翻面，再按下電鍋煮飯鈕，下次再跳起時就完成。
● 煮熟的糯米麵團取出加入油後，用撖麵棍按搗，就會變成很有彈性的麻糬。將麵團分成一小塊，包入花生粉等，外頭再沾上花生粉，即可食用。
  These glutinous rice balls are soft as marshmallows and filled with sweet or salty things. The most traditional mochi are filled with red bean paste and rolled in peanut powder. But in recent years, strawberry jam, sesame paste, green tea jam and peanut paste are some of the popular choices of filling.
    You can learn how to make mochi by visiting the Royal Taiwan Mochi Museum. Remember to chew carefully before swallowing, the sticky mochi are practically a choking hazard.
Royal Taiwan Mochi Museum (台灣麻糬主題館), No. 3, Tzu Qiang 3rd Road, Nantou County; +886 49 225 7644,

26. Mochi (麻糬) (Rice Cake)

蔴糬 (Japan Rice Cake)

(27) Lantern soy sauce braised food (燈籠滷味)
      台北市師大夜市的燈籠滷味在當地小有知名度，"燈籠滷味"其實是這個店家的專用招牌名稱。
       滷味由十多種中藥材一起慢火熬燉的滷汁，再經過特殊方法調製，入口甘美留香，滷味材料都是當天採購，保持新鮮，再加上一點特製的淋醬，就是頂好滋味。滷味成為師大夜市特殊的美味。由於顧客多是師大附近的學生，價格實惠。
No matter what you choose from the Lantern Lu Wei food stall, it will take on the taste of the signature five-spice soy sauce. It's a little sweet, not too salty and very aromatic with cloves, star anise, cinnamon and other spices.
     Pick your preferred ingredients and the chef will cook it in the pot of special sauce. This makes a perfect light meal before a big night out.
    Expect to wait in line as the chef never rushes but takes his time to allow the sauce to be well absorbed by the food.
Lantern Lu Wei (燈籠滷味), Shida Night Market, Taipei City

27. Lantern soy sauce braised food (燈籠滷味)

(28) Sun cakes (太陽餅)
        太陽餅是一種甜餡薄餅，內餡是麥芽糖，起源於台灣中部台中市的點心，為台中的名產之一。太陽餅名稱並未註冊商標，以致後來店家皆可使用此名。
        太陽餅的形狀近似圓形，餅皮酥而易碎，食用時容易掉落；多半為直接食用配濃茶之茶點，也有置放餅在碗內，沖泡熱開水呈現粥樣吃喝。
     Originating in Taichung, the suncake is simply a flakey pastry filled with maltose. And yet this sweet nothing has come to represent Taichung City and is a souvenir sought out by all visitors.
     Countless sun cake shops flourish in Taichung, all claiming to be the original store, which none of them are. But maybe it's time for them to shine. The one and only original sun cake store Tai Yang Bakery closed down unexpectedly when the 68-year-old boss decided to retire.
Along Tze Yo Street, Zhongzheng District, Taichung County

28. Sun cakes (太陽餅)

(29) Tube rice pudding (筒仔米糕)
      筒仔米糕是一樣常見於台灣各地的糯米類小吃，與台灣的油飯類似，卻是在瓷瓶、竹筒或鐵罐中炊煮而成，口味濃郁；與中南部的米糕有所不同。台灣小吃筒仔米糕有些店家會再淋上肉燥。
     筒仔米糕在早期農業時代是以竹筒當成盛具，但後來多以小鐵筒為主，現在台灣甚至有店家直接以免洗紙杯製作。
       製作筒仔米糕時，先將糯米與香菇、紅蔥頭、醬油、鹽、酒、油等一起炒香，然後再將切片滷蛋、肉片或是肉燥放入小筒子中，再放入炒過的糯米料，之後再蒸。等熟了之後，倒扣於盤上，淋上甜醬及香菜，就成了筒仔米糕。
     糯米料除了基本的香菇之外，也有人放入蝦米、肉片等材料。而筒內的材料除了肉片、滷蛋外，也有人以蓮子、鹹蛋等替換，創造不同的口感與風味。

      Sticky rice and Chinese mushrooms are fried with seasoning and stuffed into a bamboo tube together with pork and egg. The tube of rice is steamed again to further soften the texture until it becomes a cylindrical pudding.
    Da Qiao Tou started making the rice pudding in a small stall under a bridge more than four decades ago. The business has expanded since but the rice pudding stays the same.
     Be sure to add the homemade turnip-laced sweet spicy sauce to the pudding.
Da Qiao Tou (大橋頭老牌筒仔米糕), 41 Yanping North Road, Section 3, Datong District, Taipei City; +886 2 2594 4685

29. Tube rice pudding (筒仔米糕)

筒仔米糕 Dan A Migo

(30) Taiwanese breakfast
    (燒餅油條)
      燒餅油條是從前台灣人司空見慣普遍的傳統早餐食物，老外當成是美食，通常與豆漿一同食用。燒餅油條嚼咬起來有一定的美味。
燒餅 (Clay oven rolls)。
油條 (Fried bread stick)。
     Three elements to start a day right in Taiwan: sesame flat bread, deep-fried Chinese donut and soymilk.
Fu Hang Dou Jiang (阜杭豆漿), 2/F Hua Shan Market, 108 Zhongxiao East Road, Section 1, Taipei City; +886 2 2392 2175

30. Taiwanese breakfast (燒餅油條)