【濃縮在湯頭中的台灣風味:餐後來一碗湯吧!】 | 美食之旅 | 台灣旅遊誌小編

濃縮在湯頭中的台灣風味
Flavors of Taiwan concentrated in soup form
在台灣能吃到許多富含湯汁的菜色,如:湯麵、粥品、火鍋和各式羹湯等,都是台灣人愛喝湯的極致展現,簡單如小吃店常見的貢丸湯、蛋花湯和青菜湯等,大至佛跳牆這類宴客湯品都有。某些食物甚至還有固定搭配的湯品,如許多涼麵攤同時販售味噌湯,水餃店則多有酸辣湯等,究竟何時開始有此習慣已不可考,但餐後來一碗湯,可說是台式飲食結束一餐的儀式。
115.jpg
台式湯品常以肉和大骨熬煮作為基底,加入蔬菜、其他食材或中藥材而成,慈聖宮前的「原汁排骨湯」、以四種中藥材熬煮的「阿桐阿寶四神湯」與「昌吉豬血湯」等都屬此類;另外也有許多海鮮湯品,在大稻埕的「紅燒土魠魚羹」與西門町的「阿財虱目魚」,一個中午前就賣光,一個晚上才營業,要看準時機前往;最後推薦在北投市場(p.133)二樓的「鼎邊銼」,主角雖是米食,但湯頭鮮美,令人難忘!
Taiwanese people’s love for soup is manifested in the many dishes that include soup: soup noodle, porridge, hot pot and various types of thick soups. The simpler forms of soups, including pork ball soup, egg soup, and vegetable soup, can be found in most eateries. The more extravagant forms of soups, such as Buddha Jumps Over The Wall soup, are commonly severed for feasts. Some dishes even have their own accompanying soups — cold noodles are oftentimes served with miso soup, while dumplings places oftentimes sell spicy and tangy soup. There is no saying when these customs began, but having a bowl of soup after a meal is the Taiwanese way of concluding a meal.
Taiwanese soups are mostly based on a bone broth that is infused with vegetables or medicinal herbs. Try Real Pork Ribs Soup, an eatery located in front of Tsu Sheng Temple, A-Tong A-Bao Four-Herb Soup, and Chang Ji Street Pig Blood Soup. There are also a variety of seafood soups, such as Mackerel Thick Soup in Dadaocheng and A Tsai Milk Fish in Ximending; the former sells out before noon while the latter doesn’t open until night, so schedule ahead. Lastly, I recommend the Beitou Potside Sticker Soup, located on the second floor of Beitou Market (p.133), which is made of rice flour and served in an unforgettably delicious soup. When in Taipei, you’ll have to join Taiwanese people for a piping hot bowl of soup!

摘自《Good Eye 台北挑剔指南》
台北挑剔指南_立體書封.jpg
(時報出版)
如果您也有旅遊資訊、優惠訊息、活動展演等各項訊息要提供給編輯,
可以來信 edit@talk.tw【台灣旅遊誌編輯部】收 


我要留言