資料提供者:KT Lai
2013年11月26日
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40 TAIWANESE FOODS WE CAN'T LIVE
WITHOUT DELL TW TA TEAMKINO TANG
1. BRAISED PORK RICE(滷肉飯)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. The meat is spooned over hot rice. A little sweet, a little salty,
the braised pork rice is comfort food perfected. In Feng Lu Rou Fan (金峰滷肉飯),10 Roosevelt Road, Section 1, Jhongjheng District, Taipei City;+886 2
2396 0808
2. BEEF NOODLE(牛肉麵)You know it's an obsession when it gets its own festival. Beef noodle
soup is a dish that inspires competitiveness and innovation in chefs. Everyone
wants to claim the title of beef noodle king. From visiting Niu Ba Ba for one
of the most expensive bowls of beef noodle soup in the world (TW$10,000, or
US$334) to a serendipitous duck into the first makeshift noodle shack that you
spot, it's almost impossible to have a bad beef noodle experience in Taiwan. In
Dong Fang's beef shanks with al dente noodles in a herbal soup are a perennial
favorite. The street side eatery's secret weapon is the dollop of homemade
chili-butter added last. In Dong Fang (林東芳),274 Bade Road, Section 2,
Jhongshan District, Taipei City;+886 2 2752 2556Niu Ba Ba (牛爸爸),No. 16, Alley 27, Lane 216, Section 4 Zhongxiao Donglu, Da'an District,
Taipei City; +886 2 2778 3075/ +886 2
8771 5358
4. BUBBLE TEA (珍珠奶茶)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. Chun Shui
Tang teahouse (春水堂),48 Yi-shu St., Longjing, Taichung
County;+886 4 2652 8288
5. COFFIN BREAD(棺材板)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. Legend says a
Taiwanese chef who studied Western cooking invented these
bread-soup-bowl-with-corners. One day an archeologist tried the toast and told
the chef, “It looks just like the coffin I am excavating now. “Thus, the
chowder soup took on its morbid Chinese name, which means “coffin bread."赤崁棺材板(Chìkàn Guāncai Bǎn),No. 180, Kangle Market, West Central
District, Táinán; +886 6 224 0014
6. SLACK SEASON DANZAI NOODLES(擔仔麵)You've got to love a place called Slack Season and it's the first pit
stop on any trip to Taiwan. The iconic eatery originated in Tainan about a
century ago. A fisherman sold noodles during the slack season and the joint
became so successful that he quit fishing altogether. 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. Slack Season
Tainan Main Store (度小月),16 Jhongjheng Road, Tainan City;+886 6 223 1744, as well as various locations,
see website for more details: http://www.iddi.com.tw/
7. PAN-FRIED BUN (生煎包)Do you like the fluffiness of cake as well as the crunchiness of potato
chips? The pan-fried bun gives you the best of both worlds. These buns are made
with spongy white Chinese bread that is pan-fried on the bottom. Break them
open to reveal the moist porky filling. A Shanghaies staple, the Taiwanese
version differs in two ways: it is slightly bigger in size and it hits the pan
upside-downs Ji (許記),Shida Night Market, Taan District, Taipei
City; +886 9 3085
9646
8. GUA BAO(割包)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. An 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)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)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 Sunny Hills 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. Stores that replace pineapple completely with winter melon to
cut costs are committing a big no-no. SunnyHills (微熱山丘),1/F, No. 1, Alley 4, Lane 36,
Section 5, Minsheng East Road, Songshan District, Taipei City;+886 49 229 2767;http://www.sunnyhills.com.tw/
11. TIAN BU LA (甜不辣)Tian bu la refers to fish paste that has been molded into various shapes
and sizes, deep-fried, then boiled in a broth. Before eating, the pieces of
solid fish paste are taken out of the broth and smothered in brown sauce.
Doesn’t sound like much, but it delivers plenty of the sweet flavors and chewy
textures beloved by Taiwanese. Tian bu la is basically a Taiwan take on
Japanese oden, with more sugariness, tougher fish cakes and a signature sauce.
After finishing the pieces of fish cakes, there's more to come. Get some soup
from the vendor and add it to the remaining sauce in the bowl. Mix and drink
the flavor bomb. Simon Tian Bu La (賽門甜不辣),95 Xining South Road, Wanhua
District, Taipei City; +886 2 2331 2481
12. BA WAN(肉圓)The ba wan is Taiwan's mega dumpling. Made with dough of rice flour, corn
starch and sweet potato starch, it looks almost translucent after cooking.
Pork, veggies and sometimes eggs are stuffed inside and gravy is poured on top.
It is commonly believed that ba wan was invented during periods of scarcity.
The simple pork dumpling was then a luxurious snack enjoyed only during the
Lunar New Year festival. Tonghua Bawan (通化肉圓),No. 7, Alley 39, Tonghua Street, Da'an District, Taipei City; +886 2 2707 8562
13. FRIED CHICKEN(鹽酥雞)In the fried chicken hall of fame, Taiwan deserves its own exhibit. Not
only has it made the giant fried chicken cutlet (No. 35 on this list) a cult
classic, but its popcorn chicken is dangerously addictive.The chicken is chopped
into bite-sized pieces, marinated, dipped in batter and deep-fried. A generous
sprinkling of salt and pepper complete the morish morsels. It's a ubiquitous
snack on the city streets. Taiwan's First Popcorn Chicken Store(台灣第一家鹽酥雞創始總店), No. 530-1, Bei'an Road,
Zhongshan District, Taipei City
14. FLAKY SCALLION PANCAKE(蔥抓餅)There is nothing more appetizing than the sight of a flaky scallion
pancake being slowly torn apart. Add cheese and egg fillings to maximize the
visuals. Devour this night market staple in a few bites to ensure it is
steaming hot and chewy. Shida Night Market, Taipei City
15. OYSTER VERMICELLI(蚵仔米線)A bowl of great oyster vermicelli should have a thick, flavorful soup
base while the thin rice noodles and oysters should still retain their distinct
texture. Some people will add chopped intestines for a funky dimension to the
soup. It is a gooey, slurp able dish, more soup than noodle, with an intense
briny taste. Ay-Chung (阿宗),8-1 Emei St., Wanhua District, Taipei
City; +886 2 2620
9989
16. STINKY TOFU (臭豆腐)This is the
world's best love-it-or-hate-it snack and Taiwan does it just right. The
"fragrant" cube of bean curd is deep-fried and draped with sweet and
spicy sauce. It you hold your nose, it looks and tastes just like a plain piece
of fried tofu, with a crisp casing and soft center like pudding. But what's the fun in eating
that? Inhale deeply and relish the stench, the smellier, and the better.Raohe
night market, Taipei
17. SWEET POTATO(地瓜)Leaving taste, smell and nutritional value aside, the sweet potato stands
out for one particular reason in Taiwan -- it is shaped like the island. For
this, the sweet potato occupies a very special place in every Taiwanese heart.
Taiwan-grown sweet potatoes are added to soup with ginger, or roasted by street
vendors in ovens converted from oil-drums, or ground to flour and added to
other dishes to give texture, or fried into sweet potato chips. As long as the
beloved root vegetable is in it, Taiwanese love it. Also on CNN Go: Be a Taipei Sweet Potato Mama
for a day
18. SHAVED ICE MOUNTAIN (刨冰山)One good thing about the hot, humid and stormy summers in Taiwan is the
excuse to eat shaved ice mountain. An oversized pile of shaved ice is heaped
with fresh fruit and flavorings, such as mango pieces, juice and sweet
condensed milk. It wins hands down just by looks alone. A more traditional take
is a smaller option, less dramatic but with freshly made mini rice balls. Feast
on mango shaved ice at Yong Kang 15 (永康15), 15 Yong-kang St., Taipei
City; +886 2 2321
3367; For classics go to Tai Yi Milk King (臺一牛奶大王), 82 Xin Sheng South Road, Section
3; +886 2 2363
4341
19. PEPPER CAKES (胡椒餅)The
must-have at Rao He night market, the pepper cake is a crispy pocket filled
with juicy pork that is infused with the aromatic bite of black pepper. Baked
on the wall of a clay oven, the pies are a delicious ode to the pepper plant.
Make sure you get more than one, or risk the overwhelming sense of regret when
you have to wait again in the long queue for more. Raohe night market, Taipei
20. DIN TAI FUNG DUMPLING HOUSE(鼎泰豐小籠包)Xiaolongbao may be a Shanghaies delicacy, but some argue that the
Taiwanese perfected it. Taiwanese restaurant Din TaiFung does its Shanghai
comrades proud with their succulent pork soup dumplings. Din Tai Fung’s bite-sized xiaolongbao have a consistently high quality. Their
paper-thin wrappings hold rich hot broth and tender pork meatballs. Gasps can
be heard intermittently at Din Tai Fung as diners brave the scalding hot soup
that squirts out upon biting the dumpling. Din Tai Fung Dumpling House, 192
Xinyi Road, Section 2, Taipei City; +886 2 2321 8929
21. FISH BALL SOUP(魚丸湯)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
22. RIBS STEWED IN MEDICINAL
HERBS(藥燉排骨)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
23. GOOSE(鵝肉)Geese, proudly bred on Taiwan farms, are never wasted. From the skin to
the blood, they are made into delicious dishes. 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 0498Bistro Le Pont (樂朋小館),176 Chaozhou St., Taipei City; +886 2
2396 5677
24. DING BIAN CUO(鐤邊趖)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
25. TAIWANESE SAUSAGE WITH STICKY
RICE(大腸包小腸)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
26. MOCHI(麻糬)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 (around
US$5 per person).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, see the class schedule at http://www.taiwanmochi.com.tw/ (In Chinese only)
27. LANTERN SOY SAUCE BRAISED
FOOD(燈籠滷味)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 City65
28. SUN CAKES(太陽餅)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
29. TUBE RICE PUDDING(筒仔米糕)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. A
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. A 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
30. TAIWANESE BREAKFAST Three elements to start a day
right in Taiwan: sesame flat bread deep-fried Chinese donut and soymilk.
Blogger Joan H from A Hungry Girl’s Guide to Taipei says her favorite breakfast
is from Fu Hang. “I love the thick sesame flat bread at Fu Hang because it has
a slight sweetness, a thin crispy layer and soft center from coming
straight-out of the hot metal barrel. Many sesame flat breads are dry and flaky
but Fu Hang's shows why there is often a half-hour to hour waiton the weekends.
“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
31. PIG'S BLOOD RICE PUDDING(豬血米糕)This pudding is a mix of pig's blood and sticky rice and stuck on the end
of a stick like a lollipop. For the final Taiwanese touch, the pudding is
coated in a sweet peanut powder. Basketball star Jeremy Lin Shu-How endorsed
pig's blood rice cake as one of his favorite snacks on his recent visit to
Taiwan. If it is good enough for Lin, it is good enough for us. Xiao Li (小李),No. 1-3, Lane 136, Section 4, Roosevelt Road, Taipei City; +886 2 2368 3417
32. THREE-CUP CHICKEN (三杯雞)Three-cup chicken is cooked in a cup of rice wine, a cup of oil and a cup
of soy sauce. To this Taiwanese culinary triumvirate is added some fresh basil,
chilies and garlic for an irresistible combination. Some kitchens have a
different definition of three-cup chicken, such as a cup of wine, a cup of
sesame oil and a cup of sugar. Old Taiwan (新台灣原味),1 Mincheng 3rd Road, Gushan
District, Kaohsiung;+886 7 522 8852,http://www.oldtaiwan.com.tw/
33. TAMSUI AGEI(阿給)Agei comes from the Japanese "aburaage" which are deep-fried
tofu pockets. These Taiwanese agei are stuffed with mung bean noodles and
sealed off with fish paste. A typical sweet-spicy sauce complete sit. The tofu soaks up the soup it’s
cooked in so each bite bursts with broth. Paired with soy milk, the agei makes
a great savory breakfast.Zhenli Street, Tamshui
34. FEN YUAN(粉圓)Fen yuan refers to all the chewy dough that Taiwanese like to add to
their dessert. Sometimes they are made with sticky rice flour and various
fillings. The dough is slightly translucent when steamed, revealing the
colorful insides -- red bean, green tea, egg custard. They are just so joyful
to look at. Fen yuan is more commonly made from tapioca without filling. And
when black sugar is added, it becomes the black pearls in bubble tea, called
pearl fen yuan. Raohe Night Market, Taipei City
35. HOT-STAR LARGE FRIED CHICKEN(豪大大雞扒)According to a Taipei Times' report in 2011, Taiwanese devour more than
250,000 fried chicken cutlets each day. If piled atop each other, they would
make a chicken cutlet tower 10 times as tall as Taipei 101, the island’s
tallest skyscraper at 508 meters. Go to Hot-star for the original oversized
chicken cutlet. The enormous slice of meat is as big as your face and very
moist with a crispy crust. A generous coating of five-spice powder and pepper
gives it a kick. Starting as a small counter at Shilin night market, Hot-star
is now a franchise present in Hong Kong, Malaysia and Singapore. Hot-star Large
Fried Chicken (豪大大雞扒), Shilin Night Market, see other locations at http://www.hotstar.com.tw/
36. ANYTHING WITH CUTTLEFISH Barbecued Taiwanese cuttlefish
hits the spot every time. The island gets a lot of great cuttlefish and grill
stations covered in cuttlefish skewers can be found everywhere in the southern
tip. Although a thick cuttlefish soup with herbs and veggies is a typical
Taiwanese winter-warmer, the best way to enjoy the mollusks is fresh out of
seawater, straight onto the charcoal grill. Imagine the smoky aroma, dark grill
marks, glistening furled edges and dustings of salt and pepper. Fengjia Night Market, Taichung
County
37. AIYU JELLY(愛玉冰)Very wobbly
and hardly tasting of anything, the aiyu jelly takes on the flavor of whatever
it is eaten with. Add it to lemonade and shaved ice for a refreshing summer
drink. The jelly gives the liquid a fun gloopy texture. Shida Night Market,
Taipei City
38. KE LE BING(可樂餅)Inspired by the Japanese deep-fried patty, korokke, and the French
croquette, the ke le bing is now an indispensable snack in Taiwan. Stuffed with
mashed potato or minced meat, the disc-shaped croquette is coated with flour,
eggs and breadcrumbs. You can choose deep-fried meat, vegetables, seafood and
anything else edible that can be molded into a disc shape. We love the pork and
cheese combo the most.Koroke (肉丸餅),49-10 Emei St., Wanhua
District, Taipei City
39. STEAMED SPRING ROLL(潤餅)To describe it as the non-deep-fried version of a spring roll would be
unfair, as "run bing" (steamed spring roll) was invented before the
spring roll. Every household has its own recipe for run bing. During festivals,
families will gather at the table to have a run bing wrapping party. Each
person chooses their own fillings from a buffet and rolls their own run Bing.
Besides serving delicious run bing, Shin Yeh at Taipei 101 also offers an
incomparable view of city. Shin Yeh (欣葉),85/F, Taipei 101, 7 Xinyi Road,
Section 5, Xinyi District, Taipei City;+886 2 8101 0185, see other locations at http://www.shinyeh.com.tw/
40. SPICY HOTPOT (麻辣火鍋)Taiwanese are mad for spicy hot pot. And who wouldn't be? The bubbling
pots of broth are filled with all sorts of Chinese herbs and spices to create
an incredibly rich flavor for all the raw, fresh ingredients that diners will
dip into it. New hot pot places pop up in Taiwan every day, each with a gimmick to
attract insatiable hot pot diners. There’s all-you-can-eat hot pot and yakiniku
served at the same table; there's bubble tea hotpot for the jaded. But it is
spicy hot pot with quality ingredients that stands the test of time. While
Taiwan's spice-levels can't come close to Chongqing's, they're pretty piquant.
Head to perennial hot pot favorite and celeb-magnet Taihodien for a glam
Taiwanese hot pot experience. Taihodien can be found across Taiwan, see http://www.taihodien.com.tw/ for details; try bubble tea
hotpot at Yue Yin Xuan, 80 Wenzhou St., Ta'an District, Taipei City.