Taiwan Trip - Food & Beverage
所谓民以食为先，尤其是在华人的地方，饮食一定要先介绍，衣住行嘛。。。就先搁两旁。为了让读者一目了然，也方便自己做记录，我决定先写下摘要，亮红的食品是我认为在台湾不可不吃的几种食品。
F&B is always the highest priority in Chinese society. So, I’m going to start sharing my Taipei traveling diary with what I’ve eaten. Here’s the summary (I need to apology before hand, because most of the food has no proper English name). Highlighted in red are foods that must try!
p/s: I uploaded the summary tables in image form, because I don't know how to draw table in blog, I understand that the wordings are too small to read, please click the picture to enlarge in order to have a better view of them.
(网上搜寻资料Information from internet)
丐帮卤味 Give Me Lu Wei (the restaurant translate the name to be like that)
丐幫魯味的醬汁偏濃稠，跟一般店家直接撈起來裝包的作法不一樣。在口味上面，如果不加辣的話，這個以中藥為湯底的醬汁，風味還頗醇厚，不會太鹹太膩，還會發出中藥藥材的香氣。
The Lu Wei sauce is made of thick soy bean; it is very different from others. If no chilli is added, the default sauce is made of herbal soup; the flavour is quite thick but not too salty. The sauce smell good with all the traditional herb too.
(网上搜寻资料Information from internet)
鼎邊銼 Ding Bian Cuo
師傅把米漿沿著鍋邊淋一圈之後，米漿就會慢慢滾下，這樣一方面有蒸的效果，另一方面則有烤的效果。用這樣的方法做出來的鼎邊銼才會因為兩邊的密度不一樣，所以煮的時候會捲起來唷。除此之外，淋米漿的時候還得控制厚薄程度，因為太薄，米漿會太乾；太厚，口感則會變得生硬。還有鍋子的溫度也必須在做好一片之後，做降溫的動作。鼎邊銼一做好，必須先冷卻，然後剪成一小塊一小塊，最後就等下鍋煮了。
成就一碗好吃的鼎邊銼，配料占有絕對重要的角色。百年吳記的鼎邊銼配料十分豐富，有肉羹、蝦仁羹、金針、香菇、魷魚、小魚乾、竹筍、金鉤蝦、高麗菜、蒜頭酥、芹菜等共十一項，其中肉羹、蝦仁羹，還是店裡工作人員自己做的。
After pouring a thin circular layer of the rice paste on wok, the paste will slowly goes down, by this, the paste is steamed and roasted at the same time. Due to the thickness on both sides are different, so when the paste is cooked, it will roll up. Besides, when pouring the paste, the thickness is crucial, rice paste will be burnt when it is too thin; the rice paste will be hardened if it is too thick. The wok need to cool down before the above process is repeated. When Ding Bian Cuo is done, it needs to be cool down before it can be sliced into small pieces and cook in soup.
In making a bowl of delicious Ding Bian Cuo, the other side ingredients play an important role. 100-year old Wu Ji Ding Bian Cuo put in various side ingredients such as meat paste, prawn paste, eniki mushroom, mushroom, cuttlefish, anchovy, bamboo shoot, prawn, cabbage, fried onion, celery, 11 side ingredients in total, in addition, the meat paste and prawn paste are homemade too.
(网上搜寻资料Information from internet)
龍鳳腿 Dragon Phoenix Leg
長相酷似春捲的龍鳳腿，裡餡包有高麗菜、紅蘿蔔、魚漿和少許碎肉，外頭再裏上一層網紗油，炸後外皮酥脆，裡頭鬆軟富彈性，熱食尤其上口。
It is sausage look-a-like, paste ingredients include cabbage, carrot, and fish paste and mince meat, wrap in a very thin layer of skin which is made of pork lard, then fried to crispy outside and soft inside, best eaten while hot.
三星卜肉Bu Rou
外皮香脆，肉质嫩而不腻的卜肉，是将精选过猪的二层肉及腰内肉切成条状，混合著特制的面糊油炸而成的，因以宜兰腔台语发音为“爆肉”，而后才有“卜肉”之名。
Crispy yet tender meat strip is made of pork, which mixed with rice paste and deep fried.
師傅把米漿沿著鍋邊淋一圈之後，米漿就會慢慢滾下，這樣一方面有蒸的效果，另一方面則有烤的效果。用這樣的方法做出來的鼎邊銼才會因為兩邊的密度不一樣，所以煮的時候會捲起來唷。除此之外，淋米漿的時候還得控制厚薄程度，因為太薄，米漿會太乾；太厚，口感則會變得生硬。還有鍋子的溫度也必須在做好一片之後，做降溫的動作。鼎邊銼一做好，必須先冷卻，然後剪成一小塊一小塊，最後就等下鍋煮了。
成就一碗好吃的鼎邊銼，配料占有絕對重要的角色。百年吳記的鼎邊銼配料十分豐富，有肉羹、蝦仁羹、金針、香菇、魷魚、小魚乾、竹筍、金鉤蝦、高麗菜、蒜頭酥、芹菜等共十一項，其中肉羹、蝦仁羹，還是店裡工作人員自己做的。
After pouring a thin circular layer of the rice paste on wok, the paste will slowly goes down, by this, the paste is steamed and roasted at the same time. Due to the thickness on both sides are different, so when the paste is cooked, it will roll up. Besides, when pouring the paste, the thickness is crucial, rice paste will be burnt when it is too thin; the rice paste will be hardened if it is too thick. The wok need to cool down before the above process is repeated. When Ding Bian Cuo is done, it needs to be cool down before it can be sliced into small pieces and cook in soup.
In making a bowl of delicious Ding Bian Cuo, the other side ingredients play an important role. 100-year old Wu Ji Ding Bian Cuo put in various side ingredients such as meat paste, prawn paste, eniki mushroom, mushroom, cuttlefish, anchovy, bamboo shoot, prawn, cabbage, fried onion, celery, 11 side ingredients in total, in addition, the meat paste and prawn paste are homemade too.
(网上搜寻资料Information from internet)
龍鳳腿 Dragon Phoenix Leg
長相酷似春捲的龍鳳腿，裡餡包有高麗菜、紅蘿蔔、魚漿和少許碎肉，外頭再裏上一層網紗油，炸後外皮酥脆，裡頭鬆軟富彈性，熱食尤其上口。
It is sausage look-a-like, paste ingredients include cabbage, carrot, and fish paste and mince meat, wrap in a very thin layer of skin which is made of pork lard, then fried to crispy outside and soft inside, best eaten while hot.
三星卜肉Bu Rou
外皮香脆，肉质嫩而不腻的卜肉，是将精选过猪的二层肉及腰内肉切成条状，混合著特制的面糊油炸而成的，因以宜兰腔台语发音为“爆肉”，而后才有“卜肉”之名。
Crispy yet tender meat strip is made of pork, which mixed with rice paste and deep fried.
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