Xin Fu Sweet's Delicious Almond Milk／杏福巷子的招牌杏仁茶
Xin Fu Sweet's Delicious Almond Milk
◎English translation: Wendy Wei Chang
Xin Fu Sweet is famous for its delicious almond milk. This all natural drink is derived from the nut of an apricot, which is shredded into kernels and then soaked in water for three to five days in order to produce the most delicious almond flavor. The shop has gained many loyal customers since it opened over 10 years ago. The owner, Mr. Chen Guo-ming, explains one of the reasons for its great popularity is that he takes a longer time to slowly brew his almond milk, producing a more sophisticated and distinct flavor. Each glass of almond milk requires more than 10 hours of brewing. Cold milk will get a layer of natural oil floating on top, whereas when the milk is served hot, there will only be a thin layer of oil, with a smooth and mild almond flavor.
When Mr. Chen started his business, he recalled the wonderful almond milk made by his grandmother; therefore, he decided to adopt his grandmother's method of making it. Mr. Chen then decided to use the highest quality of sweet apricot kernels, to produce a more unique flavor. Each 70 500cc glass will need three kilograms of sweet apricot kernels and although this creates a higher cost, Mr. Chen is adamant that his customers enjoy all natural flavors and therefore he does not include any artificial flavoring or preservatives.
The process of making almond milk is time-consuming and complex. After the sweet apricot kernels are soaked for several days, they are ground into a liquid and brought to boil over high heat. When boiling the liquid requires constant stirring, so the apricot kernels will not burn at the bottom of the pot. After the liquid comes to a boil, it is left to simmer over low heat for approximately 8 to 9 hours in order to bring out the flavor. The kernels are then filtered out, by which time only 2/3s of the liquid can be used to make almond milk. The remaining grinds are used to make cookies.
When it was first introduced to the market, Xin Fu Sweet's products took many years to gain the popularity it enjoys today. However, as Taiwanese people gradually realized the importance of food safety, Mr. Chen has found more and more customers are willing to learn about their products and the natural production processes he undergoes in producing them. Today, his uncompromising quality almond milk continues to gain support and attract more customers.
杏福巷子的招牌杏仁茶
◎文／侯雅婷
「杏福巷子」專賣純正的杏仁茶，開業10年來吸引一票忠誠顧客。經營者陳國明堅持按部就班地熬製，只因美好的味道總是歷經時間蘊釀而成，特別是杏仁香氣會隨著慢慢熬煮而散發出來，逾10小時熬製的杏仁茶盛在碗裏，冰飲時，看得到杏仁茶的油脂，熱飲時，杏仁茶表面會結一層薄膜，入喉溫潤順口，淡淡的杏仁味飄香。
陳國明創業之初，憶起阿嬤做的杏仁茶，他想把杏仁茶的好味道推廣上市，於是選用味道偏甜的南杏，儘管南杏是杏仁豆中單價最高的，為了製出品質出色的杏仁茶，他堅持不添加其他杏仁種類，陳國明說，每鍋使用近3公斤的南杏豆，可製成70杯500cc的杏仁茶，光是南杏豆成本就相當可觀；再加上，他希望讓消費者吃到食物的原味，因此堅持不添加香精、香料和防腐劑。
杏仁茶製程費時費工，首先南杏豆得泡水3～5天，使其充份吸納水份，同時釋放香氣，之後研磨成汁，再以大火滾至沸騰，期間得不停攪拌，避免杏仁豆渣靜置鍋底烤焦，大火滾開後再轉小火熬煮8～9小時，熬出杏仁味道，煮好後為了讓杏仁茶口感滑順，還得過濾杏仁豆渣，最後只剩下三分之二可製成杏仁茶；過濾後的杏仁豆渣則可被製成杏仁餅乾。
杏福巷子的杏仁茶並不是一推出就廣受市場青睞，隨著國人日益重視食品衛生安全，陳國明觀察到有越來越多顧客願意花時間瞭解杏仁茶的製程，以「堅持 」換得杏仁茶的好品質，獲得越來越多消費者共鳴。
Everyday Comfort Food at Riceman's Fried Rice
◎English translation: Peng Hsin-yi
Riceman's Fried Rice has been serving up the same piping hot fried rice for over 27 years. Dishes are piled high and the restaurant is always busy during lunch and dinner. Although fried rice is considered a simple dish, it is prepared with a high level of expertise. At Riceman's ordinary comfort food is served in an extraordinary way.
Riceman's head chef is second generation manager, Mr. Ciao Jie. Over the years, he has added to the menu over ten different fried rice dishes and instant noodles served in homemade beef soup. Mr. Ciao claims his secret to delicious fried rice is the all-important stir-fried ingredients Until they release the aroma within !
The restaurant is constantly working to maintain the great reputation it has enjoyed. Only the finest ingredients are used. He only uses rice freshly made that day. The popular beef shank is cooked slowly in a delicious broth. The shrimps in the shrimp fried rice are bought fresh, shelled and cleaned one by one at the restaurant. Another reason for the restaurant's success lies in the chef's experience. Mr. Ciao maintains strict control over temperature and timing of the preparation of his delicious fried rice. He cooks with rhythmic movements. He systematically pours in the oil, then the eggs and simultaneously stirs them together. The rice is then measured to the perfect amount, allowing the rice to release its natural fragrance, mixing it in with the remaining ingredients. The dishes are always masterpieces that come together with skillful manipulation.
Each plate is made to order, as dishes must be served at a specific temperature. After years of practice, Mr. Ciao is able to fill each order in just three minutes. With a deep commitment to freshness, when the rice is sold out, he simply closes his restaurant for the rest of the day. However, years of hard work has left Mr. Ciao with chronic pain, yet when a customer tells him how much they enjoyed his food, it gives him the encouragement he needs to carry on.
喬品賣炒飯 國民吃食高朋滿座
◎文／侯雅婷
「喬品賣炒飯」開店逾27年，每當香氣四溢的招牌炒飯熱騰騰上桌，漫起一團暖暖的熱氣，米香伴著蛋香撲鼻而來，勾得人直吞口水，把炒飯這道國民吃食發揮地淋漓盡致，每逢用餐時間總見高朋滿座的盛況。
「喬品賣炒飯」掌廚的是第二代的喬傑，他接手後，增加逾10種炒飯品項和自熬湯底的牛肉泡麵。談起好吃的炒飯，喬傑表示，炒飯得把食材炒出香味來！
對於食材，喬傑相當講究，招牌牛肉炒飯使用事先滷好的牛鍵肉，讓風味格外的好，而蝦仁炒飯則是採用新鮮的海蝦，剝殼後，一尾一尾剔去沙線(腸泥)，備好的食材還得憑藉著對火候和時間恰到好處的掌控，方能端出一盤香噴噴的炒飯。喬傑炒飯時有種節奏，放油、打蛋，鍋鏟拌著蛋，再放入米和食材，轉眼間充份地拌炒在一塊，鍋子一抖，炒飯騰空躍起再回到鍋裡，香味撲鼻而來。這些年的訓練，一盤炒飯約需3分鐘的時間，為了保有炒飯上桌時一定的熱度，堅持現點現炒，店裏使用當天烹煮的米，使米飯散發米香，由於店裡烹煮固定量的米飯，賣完了就不再烹煮，炒飯隨即宣告售罄。
這些年喬傑累積了深厚炒飯功力，卻養出一身職業病，但只要聽到了客人說好吃、笑開懷，就繼續戰戰兢兢地握著鍋鏟，細細拿捏著火候與時間的這門學問，炒出好吃的炒飯。