燒仙草 Sweet Herbal Jello

燒仙草Sweet Herbal Jello

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Sweet herbal jello will change people’s perspective toward ordinary jelly. The gel extracts from herbs provide special flavor and texture. It can be eaten with beans, peanuts and tapioca.

Where is it from?

Sweet herbal jello originated from Hualien, but the details of its history still remains unclear.

How do you prepare it?

First of all, the main parts of grass should be washed thoroughly and put into boiling water. After eight hours of boiling, the natural gel is gradually removed from the herbs. Next, you need to add some sugar and potato starch into the filtered gel. Finally, heat it constantly until it become eatable. You may eat it before it becomes solid jelly.

Sweet herbal jello is a type of hot thick liquid. Therefore, winter is the best time to enjoy sweet herbal jello. You may eat it with some ingredients, such as beans, peanuts, taro balls, tapioca and so on. The ingredients can make sweet herbal jello richer and tastier.

Where do you buy it?

Sweet herbal jello is one of the most common sweet desserts in Taiwan.

 

燒仙草 

燒仙草為熱的濃稠液體,因此在冬天食用為佳,並常佐以豆類如紅豆、綠豆和花生等。這種吃法主要流行於台灣。

燒仙草的作法為將仙草幹洗淨,放入大鍋煮,提煉八小時才能將仙草所含的膠質慢慢熬出來,經過濾後的原汁再加入少許糖及太白粉,持續加熱使其糊化後即可食用。食用時可趁仙草尚未凝結成凍前,加入適當搭配的材料,如甜八寶豆、紅豆、花生、粉圓等配料,使口感更加甘甜。

台灣燒仙草主要的發源地是在花蓮玉里。目前風行於台灣各地。

References:

http://taiwanpedia.culture.tw/web/content?ID=26307

http://zh.wikipedia.org/wiki/%E7%87%92%E4%BB%99%E8%8D%89

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米苔目 Thick Rice Noodles

米苔目Thick Rice Noodles

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This traditional unique Hakka specialty was used to simply provide farmers energy. Nowadays, people enjoy it in a different way. The thick rice noodles have a variety of combinations, and this cuisine also shows the creativity of the Hakka people.

Where is it from?

Thick rice noodles are a traditional Hakka cuisine. In the past, Hakka usually ate it while they were farming. Every year when the Hakka worked in the farmlands, the housewives would prepare pots of hot thick rice noodles with sponge cucumbers or cool noodles with green bean soup. This delicious cuisine gave the farmers energy to finish their day.

How do you prepare it?

First, you put a filter on a cooker which is filled with boiling water. Then pour seasoned rice paste onto the filter and rub it with your hands constantly. Finally press the rice paste through a filter into the boiling water until they are well cooked.

People usually enjoy thick rice noodles with meats, mushrooms, dried shrimps or other salty ingredients. Furthermore, they can also be stir-fried with some other ingredients. On the other hand, you may serve the thick rice noodles with ice cubes, syrup, beans, taro balls and some other sweet ingredients. Thick rice noodles involve a variety of combination and this cuisine also shows the creativity of Hakka people.

Where do you buy it?

This traditional Hakka cuisine can usually be seen at Taiwanese traditional markets.

米苔目  

米苔目也被稱為米篩目,是客家傳統小吃。客家人經常在蒔田割禾時食用它。米苔目是最有農村風味的台灣小吃,每到農忙收割時,主婦們總要不時送幾鍋煮得香噴噴的絲瓜米苔目或冰涼清甜的綠豆米苔目到田邊,讓辛苦的工作者補充一下體力。

米苔目的做法是把米篩架在鍋子上,鍋中煮水,再把調好的米糊倒在米篩上,用手來回搓,讓米糊通過篩孔擠到下面的滾水中,煮熟即成。因為是經過「米苔」的「目」擠出成型,所以叫米苔目。米苔目以鹹品為主,加入肉絲、香菇、蝦米等配料煮湯食用,或是搭配配料拌炒,成為炒米苔目。另外米苔目可加入冰塊及糖水,亦可加入紅豆、綠豆、芋圓等甜品配料,。米苔目可當熱鹹食與甜涼食食用,展現出客家人在美食上的創意。

米苔目目前在各大傳統市場或夜市皆吃得到,是台灣相當受歡迎的平民小吃。

References:

http://taiwanpedia.culture.tw/web/content?ID=11807

http://homeeconomics.pixnet.net/blog/post/66280637-69.%E5%A4%9C%E5%B8%82%E7%B3%BB%E5%88%9713%EF%BC%9A%E6%87%B7%E5%BF%B5%E7%9A%84%E6%BB%8B%E5%91%B3%EF%BC%8D%E7%B1%B3%E8%8B%94%E7%9B%AE

http://taiwanfoodculture.net/lp.asp?ctNode=2660&CtUnit=1070&BaseDSD=17&mp=1501

 

鐵蛋 Iron Egg

Iron Egg

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Iron egg is a kind of egg braised with soy sauce, crystal sugar and Chinese herbal medicine for seven days in a row. Thus, it tastes extremely hard and chewy.

 

Where is it from?

Some Taiwanese people might call the Iron Egg the “Stone Egg”. It is due to the fact that this kind of egg tastes hard and chewy. A woman accidently invented this iron-hard egg during the long rainy season in Danshui region. She cooked the braised eggs day after day. As a result, they have become iron eggs.

How do you prepare it?

The production of iron eggs is extremely time-consuming. First, you need to take off the eggshells, braise these boiled eggs with soy sauce, crystal sugar and Chinese herbal medicine for three hours and then air-dry them. This process is repeated for seven days in a row until these boiled eggs become iron eggs.

Where do you buy it?

Now, iron eggs are one of the most famous cuisines in Danshui Region and have become the must-buy for every tourist. The most recommended store is called “A-Po Iron Egg.”

 

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鐵蛋

鐵蛋又名「石頭蛋」,顧名思義就是一種又硬又有嚼勁的蛋。據說有一年淡水的雨季特別長,在渡船頭開麵店的黃張哖滷了很多滷蛋卻賣不出去,她覺得丟了可惜,只好一再回鍋,結果滷蛋就變得又黑又小。有些顧客因為好奇就買來試吃,也因此發現了這又香又耐嚼的鐵蛋。

鐵蛋的製作非常費時。將煮熟的雞蛋去殼後,每天必須花三個小時以醬油、冰糖及特製的中藥五香滷包滷製,之後再慢慢風乾,而此製作程序必須持續一個禮拜才算完工。

現今鐵蛋已成為淡水小吃的四大天王之一。凡是到淡水遊玩的觀光客必會買上一包鐵蛋作為伴手禮,尤其是最著名的「阿婆鐵蛋」。

參考資料來源:

嬉遊淡水星 http://web2.hsps.tp.edu.tw/unit/danshui/snack/egg.html

鐵蛋簡介 http://library.taiwanschoolnet.org/cyberfair2003/C0334220553/intro_4.html

蝦卷 Shrimp Rolls

Shrimp Rolls

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Shrimp rolls are a deep-fried roll made by fish paste with shrimp, pork, celery and cabbages, which tastes crispy outside but tender inside.

Where is it from?

Shrimp rolls are one of the most renowned historical local delicacies in Tainan City, a place located in Southern Taiwan and has had fishing ports since the Dutch colonization era. Due to the effect of the changing seasonal climate, fishery landings are sometimes over supplied. Therefore, the locals would make the surplus fish into shrimp rolls.

How do you prepare it?

The first step to making shrimp rolls is to pound fish into fish paste. Next, stir the fish paste with shrimps, pork, celery, cabbage, green onions and so on together. Then, wrap it up with pig peritoneum and shape into a roll. Last, deep-fry the shrimp roll in heated peanut oil until it is crispy outside but tender inside.

Where do you buy it?

Two of the most well-known and popular shrimp roll stores in Tainan are called: “Chou’s” and “Huang’s”.

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蝦卷

金黃酥炸的蝦捲是台南著名的歷史特色小吃之一。台南因荷據時期及明鄭時期就有漁港的地利關係,受到季節天候的影響,有時漁獲不佳,有時又多到賣不出去,於是當地人就將吃剩多餘的魚肉做成蝦捲。

蝦捲的作法是將魚去骨後打成魚漿,加上新鮮的蝦子,混合豬絞肉、芹菜、高麗菜、蔥等配料充分攪拌混合,而外皮則以豬腹膜(台語俗稱:網西)包裹成束,再以花生油高溫香炸而成。

現今觀光客每到台南必嚐的有「周氏蝦捲」及「黃氏蝦捲」。

參考資料來源:

王城氣度 http://tncftmm.blogspot.tw/2007/11/blog-post_29.html

台南美食 https://sites.google.com/a/mail.clps.ntpc.edu.tw/9960533/zhou-shi-xia-juan

麻糬 Mochi

Mochi

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Mochi is a representative delicacy made by either glutinous rice or millet with a variety of stuffing, such as red beans, green beans or peanuts. It provides a springy but firm texture.

 

Where is it from?

When it comes to Taiwan’s aborigine’s and Hakka’s cuisines, mochi is regarded as one of the representative delicacies for both culture.

How do you prepare it?

In Taiwan, there are three branches of mochi: the Hans, Hakka and the aborigine. Among the all, the aborigine is the most suitable one to represent Taiwan. Different with the Hans and Hakka, Amis (one of native Taiwanese tribes) uses millet instead of glutinous rice as the major ingredient and called it “Du Lun.” In the past, Du Lun could only be served during ceremonies and festivals without adding any flavor. However, before Taiwan’s restoration, a baker added various types of stuffing, such as red beans, green beans or peanuts, into Du Lun and it has become the renowned “A-Mei Mochi.”

Where do you buy it?

Hualien’s “Zengji Mochi,” “Amei Mochi” and Changhua’s “Dayuan Mochi” are recommended to try as classic Taiwan’s local delicacy. 

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麻糬

麻糬在早期台灣漢人社會稱做「豆糬」、客家話是「粢粑」、阿美族語則是「杜倫」,是台灣原住民與客家文化具代表性的佳餚之一。

在台灣,麻糬有三大分支:漢人麻糬、客家麻糬以及原住民麻糬,其中又以原住民麻糬最具台灣代表性。不同於客家人與漢人以糯米為原料,阿美族的麻糬由小米製成,又稱「杜倫」。最原始的杜倫是早期僅在慶典或節日才吃的到的名貴點心,不加任何餡料。直至台灣光復前,有位阿發師將其發展為現今大眾所知的「栗米糬」也就是「阿美麻糬」,推出紅豆、綠豆、花生等各式口味。

目前台灣最具知名度的麻糬有花蓮「曾記麻糬」、「阿美麻糬」及彰化「大元麻糬」。此外,在南投還有「台灣麻糬主題館」。

參考資料來源:

台灣觀光局 http://taiwan.net.tw/m1.aspx?sNo=0001027&key=

台北市政府客家事務委員會 http://www.hac.taipei.gov.tw/ct.asp?xItem=1046626&ctNode=26421&mp=122021

文化部文化旅遊 http://tour.moc.gov.tw/frontsite/local/localDetailAction.do?method=doDetail01&serNo=200906230005&subMenuId=801&siteId=101

台灣麻糬主題館 http://www.wretch.cc/blog/moreSo/21795971

麻糬的由來 http://mypaper.pchome.com.tw/candylee0227/post/1321782501

棺材板Taiwanese Chowder Toast

Taiwanese Chowder Toast 

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Taiwanese chowder toast is deep-fried and cut open in square in order to fill with ingredients such as chicken, peas, milk and so on.

Where is it from?

There are two origins of Taiwanese chowder toast. First, it is said from a historical restaurant in Tainan. Mr. Hsu, the founder, took chicken livers as filling and called it chicken liver toast, but one day, a university professor considered the toast similar to a coffin. And thus, Mr. Hsu changed the name to coffin toast (chowder toast). The other saying is that coffin toast is a creative name made by Mr. Hsu himself.

How do you prepare it?

The cooking step of Taiwanese chowder toast is to fry toast to golden color, cut open the toast in the manner of a box and lid, put in chicken, peas, carrots, inkfish, thickened milk etc. and finally put the lid on. Chicken livers are seldom added now.

Where do you buy it?

Taiwanese chowder toast is a local cuisine near Provintia in Tainan.

棺材板

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棺材板的起源有兩種說法,一種是起源於台南的康樂市場內的「盛場老赤嵌」店。創始人許六一在1940年以雞肝做為主要內餡並將其命名為雞肝板。有一天,一位大學教授吃完雞肝板後,覺得其外形很像一個棺材,因此許六一就將名字改為「棺材板」。另有資料認為,棺材板原名機關板,是許六一自己想的創意名字。

棺材板的作法為:將厚片吐司炸到金黃色後,在將土司中間挖空,放入雞肉、豌豆、蘿蔔和墨魚等,再用些牛奶勾芡,並放上土司的蓋子,如此一來,美味可口的棺材板就完成了。不過棺材板早期使用的雞肝等素材現在已很少使用了。

因為偏甜的口味和特殊的形狀,使得棺材板一炮而紅,成為臺南地區獨特的小吃,在赤崁樓附近有攤販。

參考資料來源:

http://zh.wikipedia.org/wiki/%E6%A3%BA%E6%9D%90%E6%9D%BF

茶葉蛋 Tea Egg

Tea Egg

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Tea egg, as its name suggested, is a boiled egg braised with black tea, soy sauce and Chinese medicines. Once you take a bite, you could taste the delicious flavor intertwined by black tea and eggs.

 

Where is it from?

During the Ming Dynasty, some villagers would boil eggs in a Chinese tea called “Chi-chia Cha,” which could prevent people from getting ill. Thus, it is believe that this is an origin of tea eggs.

How do you prepare it?

The first step of making tea eggs is to use a sponge to clean up the eggshell. Next, put eggs into cold water until the water boils for five minutes. Then braise boiled eggs with black tea bags, soy sauce, and Chinese medicines in an electric pot until the color of eggs turns brown.

Where do you buy it?

In Taiwan, tea eggs are not only a famous local cuisine in night markets, but also a popular product in convenient stores. 7-11, a well-known convenient store in Taiwan, could sell more than 40 million tea eggs per year. “Tainan Director’s Tea Egg,” ”Sun Moon Lake Grandma’s Tea Egg,” and “Fengjian Tea Egg”are renowned stores recommended by most of the locals.

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茶葉蛋

茶葉蛋起源甚早。相傳明朝時期在蘇、錫、杭等地農村的村民趁四月雞蛋旺季時,將蛋放進能夠防伏夏之疾的「七家茶」中煮熟而食,而七家茶煮蛋也成為現今茶葉蛋的起源。

製作傳統茶葉蛋時,必須先以海綿布沾水將雞蛋外殼洗淨,放入冷水中煮至水滾後五分鐘,再將雞蛋撈出並輕敲裂蛋殼。之後再與紅茶包、八角、桂皮、丁香、白糖、醬油、少許的鹽及水一同放入電鍋內燉煮,待開關跳起後,將茶葉蛋靜置使其上色入味。

在台灣,茶葉蛋除了是夜市中常見的小吃,更是便利商店的門面產品,光是統一超商一年就可賣出約四千萬顆茶葉蛋。目前台灣各地著名的茶葉蛋有「台南所長茶葉蛋」、「日月潭阿婆茶葉蛋」及「逢甲茶葉蛋」。

參考資料來源:

知食份子–茶葉蛋的底蘊 http://www.got1mag.com/blogs/kimcherng.php/2009/11/23/-778

知識百科 http://www.soku.com.tw/茶葉蛋/

維基百科 https://zh.wikipedia.org/wiki/茶葉蛋