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

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