2010/04/19

Oyster Donut/鳳山中華街夜市蚵嗲、肉圓(Updated April 19, 2010)

Oyster Donut/鳳山中華街夜市蚵嗲、肉圓

Rating: Pilgrimage
評等:朝聖

Business Hour: 9:40-16:30
營業時間:9:40-16:30

The Making of an Oyster Donut/蚵嗲製作:


After taking the first bite, I told the chef "Better than the one in Zuoying."

"Impossible! Many of our customers say that one is the best!"

I said "Yours is juicier, sweeter, and with more oysters."

Chef says "That is because of different styles. I am from Budai. We use leeks and celeries instead of bean sprouts. The juice inside is not water. It is the juice from the veggies and the oyster."

I said to myself "No wonder they are so generous on oysters! 'Juice from the veggies and oyster'?! Isn't this the oyster version of Sukiyaki?!" Budai produce oysters.

The chef invites me to sample their meat dumplings. I told them I was very picky on that dish. They remain confident.

咬了一口他們的蚵嗲後,我告訴老闆:「比左營城隍廟隔壁那家還好吃!」

老闆不相信。問道:「是蓮池潭附近那家嗎?那家是最好吃的耶!我們這裡很多客人都這麼說!」

我說:「你們的蚵仔比較多,比較清甜、多汁,還會爆漿!」

老闆謙虛地說:「那是因為我們的做法不一樣啦!他們用的是豆芽。我是布袋人。我們用的是韭菜、芹菜。裡面的汁不是水,是從菜裡流出來的菜湯跟蚵仔水。」

謎之音:「原來是布袋人!難怪蚵仔放得這麼豪邁!好像不用錢似的!『從菜裡流出來的菜湯跟蚵仔水』?!啊這是蚵仔版的壽喜燒厚?!」

老闆還叫我改天再去嚐他們的肉圓。我告訴他們我對肉圓的嘴斗很歹。啊他們還是給他很勇。超自慢,不怕我嘴斗歹!

March 9, 2010/2010年3月9日


次日/The Next Day


Their meat dumplings are indeed quite good. I put them on the third place on my list. I prefer larger ones. At NT$5 a piece, however, their value is on the top.

他們的肉圓果然強!在我的肉圓譜裡可以排第三。我喜歡大粒的。

不同意見書:

我娘的看法跟我相反。她比較喜歡他們的肉圓,而反而覺得他們的蚵嗲不怎麼樣。肉圓我媽喜歡小粒的,覺得大粒的吃多了會反胃。而蚵嗲她也是嫌這家皮太薄、餡太厚、蚵仔太多…哇力咧…這算缺點嗎?本來我想我媽先入為主,不夠客觀,但後來想起我對蚵仔煎也有類似的感覺。加拿大多倫多的雅宴餐廳的蚵仔煎就是給他做得太豪邁:蚵仔太多、蛋太多、太細緻…輪家素下港的臺巴子,沒那種品味啦!

我常懷疑蚵仔煎源自潮州的蠔烙。因為臺灣以前窮,所以偷工減料。但是現在蚵仔煎是蚵仔煎;蠔烙是蠔烙。當我想吃蚵仔煎時,蠔烙可充不了數。因此,覺得我媽的評論也有理。



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2 comments:

  1. 左營城隍廟對面有家肉圓老店便宜又好吃,可以去試試(再賣蚵爹的對面)只開到中午

    ReplyDelete
  2. 多謝指點。有機會一定不會錯過。:)~

    ReplyDelete

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