~ 轉錄自CNN ~
台灣小吃 (small eats / snacking)
1. 魯肉飯 (Braised pork rice)
* A good bowl of lurou fan has finely chopped, not quite minced, pork belly, slow-cooked in aromatic soy sauce with five spices.
* There should be an ample amount of fattiness, in which lies the magic.
* The meat is spooned over hot rice.
* A little sweet, a little salty, the braised pork rice is comfort food perfected.
2. 牛肉麵 (Beef noodle)
* You know it's an obsession when it gets its own festival .
* Beef noodle soup is a dish that inspires competitiveness and innovation in chefs. Everyone wants to claim the title of beef noodle king.
3. 蚵仔煎 (Oyster omelet)
* The eggs are the perfect foil for the little oysters easily found around the island, while sweet potato starch is added to give the whole thing a gooey chewiness -- a signature Taiwan food texture.
* No wonder it was voted best snack to represent the island in a poll of 1,000 Taiwanese by Global Views Monthly in 2007.
4. 珍珠奶茶 (Bubble tea)
* Bubble tea is representative of the "QQ" food texture that Taiwanese love. The cute-sounding phrase refers to something that is very chewy.
* It is said that this unique drink was invented out of boredom. Liu Han-Chieh threw some sweetened tapioca pudding into her iced Assam tea on a fateful day in 1988 and one of the greatest Taiwanese exports was born.
5. 棺材板 (Coffin bread)
* This Tainan specialty is a mutated offspring of French toast and chowder.
* An extra thick piece of bread is hollowed out to resemble a flat bread bowl. It is toasted to harden it and then filled with seafood chowder.
* Legend says a Taiwanese chef who studied Western cooking invented this bread-soup-bowl-with-corners.
* One day an archeologist tried the toast and told the chef, “It looks just like the coffin I am excavating now.”
* Thus, the chowder soup took on its morbid Chinese name, which means "coffin bread."
6. 擔子麵 (Slack Season danzai noodles)
* The iconic eatery originated in Tainan about a century ago. A fisherman sold noodles during the slack season and the joint became so successful that he quit fishing altogether.
* The signature bowl of Slack Season noodles is served in shrimp soup with bean sprouts, coriander, minced pork and fresh shrimps.
經典的度小月擔仔麵是把麵放進蝦子湯裡加豆芽, 香菜, 豬絞肉, 新鮮蝦仁。
7. 生煎包 (Pan-fried bun)
* These buns are made with spongy white Chinese bread that are pan-fried on the bottom. Break them open to reveal the moist porky filling.
8. 割包 (Gua bao)
* It's a hamburger, Taiwan-style.
* A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts.
* The filling is chopped up into small pieces and mixed together so there's a bit of everything in every bite.
* Take in a big mouthful and enjoy the salty, sour and sweet flavors and the greasy pork swimming in your mouth.
9. 鐵蛋 (Iron egg)
* It's called the "iron egg" because this mini egg is tough as nails.
* With a rubbery consistency these chewy eggs dyed black from long-braising in soy sauce, are a highly addictive delicacy in Taiwan.
* Often made from quails' eggs, the little balls are cooked for hours in soy sauce then air-dried. The whole process is repeated over several days until the protein becomes tough and acquires the desired amount of chew.
10. 鳳梨酥 (Pineapple cake)
* This iconic Taiwanese pastry is one of the best souvenir options. These mini pineapple pies are filled with candied pineapple.
* If you want the best pineapple cake experience, try SunnyHills which uses only local pineapple as filling.
* The traditional pies at other shops are filled with a mix of pineapple and chewable bits of winter melon. They have a fruity sweetness and a golden casing of crumbly buttery pastry.