貢糖 Peanut Brittle

Peanut Brittle

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Peanut brittle is a candy which combines the crispy shelled peanuts and melted malt sugar by pounding them on a flagstone to create a chewy texture.

Where is it from?

There are two sayings about the origin of peanut brittle’s name, which pronounced as “Gong Tun” in Chinese. “Gong” means an action and “Tun” means candy. On the one hand, Hokkien served peanut brittle as a tribute to authorities. On the other hand, people need to pound peanut brittle extremely hard while making it. Both of the above-mentioned actions are called “Gong” in Chinese.

How do you prepare it?

Peanut brittle is simply a dessert made by peanuts and malt sugar. People would put the peanuts and other ingredients on a flagstone, pound them into pieces and mix them with melted malt sugar. Nowadays, the flavors of peanut brittle have already been expanded into a variety of tastes, such as butter, sesame, garlic, etc.

Where do you buy it?

One of the most recommended stores among tourists visiting Kinmen is called Sheng Zu Peanut Brittle.

貢糖

金門貢糖的起源有兩種說法,一是他曾是閩南民間用來朝聖的御膳貢品,因此冠上「貢」字。另一種說法則是貢糖在製作過程中必須仰賴人力搥打,以求糖質綿密細緻,閩南人稱之為「摃」。

貢糖其實就是花生和糖加工而成的點心,其製作全仰賴於手工的搥擊,以木槌捶打放在石板上的貢糖原料,反覆捶打碾壓,直至花生碎了,與煮熟的麥芽糖和在一起,再包餡、拉酥、切割、包裝,完成一包包香脆酥的貢糖。

現今金門貢糖的口味不僅限於鹹酥貢糖,早已發展出許多不同的口味,例如:花生、奶油、蒜頭、芝麻等等。在眾多店家中,以「聖祖貢糖」最深受觀光客喜歡。

參考資料來源:

台灣大百科全書 http://taiwanpedia.culture.tw/web/content?ID=19973

金門貢糖 http://www.kmvs.km.edu.tw/student_web/electron2/金門貢糖(網頁用).htm

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皮蛋 Emerald Preserved Egg

Emerald Preserved Egg

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Emerald preserved egg is a dark green egg made by duck eggs that undergo chemical reactions. Its unique smell and chewy texture has made it a great snack and ingredient in creating distinct and delicious dishes.

Where is it from?

It was believed the origin of emerald preserved eggs could be traced back to the Ming Dynasty. There is a teashop in Jiangsu province and the owner usually pulled tealeaves into ashes where ducks loved to lay eggs. One day, while he was cleaning ashes, the owner found many omitted eggs and thought they were uneatable. However, he then found out that not only did they smell uniquely but tasted delicious.

How do you prepare it?

In recent years, the method of making emerald preserved eggs is to steep duck eggs into maceration extract for 45 to 60 days. By fully using the respiration of eggshells, the chemical action would turn the egg white into dark green and make it taste smooth.

Where do you buy it?

You can buy emerald preserved egg at grocery stores and supermarkets. Due to their special flavor and taste, emerald preserved eggs are said to increase the appetite, and they could even be used as a treatment for a sore throat. On the other hand, emerald preserved eggs are commonly used in a variety of dishes, such as being served with tofu or being cooked with chili. These are two famous dishes you would not want to miss.

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皮蛋

相傳明代泰倉年間,江蘇一家生意興隆的小茶館,因人手不夠,店主在應酬客人時便會隨手將泡過的茶葉倒在平時鴨子喜歡下蛋的爐灰中。有天當店主在清除爐灰的茶葉渣時,發現不少被遺漏的鴨蛋。原以為不能吃的蛋,剝開一看,卻發現裡面黝黑光亮並伴隨著一股特殊的香味,嚐起來更是鮮滑爽口,而這也是最初皮蛋的由來。

現今皮蛋的做法則是將鴨蛋浸泡在含有氫氧化鈉、氯化鈉鹼等其他微量元素的「浸漬液」中,透過蛋殼的呼吸滲透作用,使浸漬液中的鹼性元素與蛋白經化學變化產生硫化氫,呈現出墨綠色的蛋白。一般夏天大約需浸漬四十五天,而冬天則是六十天左右。

皮蛋具有的特殊風味不但能促進食慾,在坊間更有治療喉嚨痛的功效,時常被運用於各式料理中,最常見的莫過於「皮蛋豆腐」與「燒椒皮蛋」。

參考資料來源:

新華網 http://big5.xinhuanet.com/gate/big5/news.xinhuanet.com/food/2006-10/20/content_5223821.htm

皮蛋的介紹 http://www.sces.chc.edu.tw/data1/country/web/3-2-6/32.htm

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

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