14/365寫作計畫 — 每個人都有自己心目中的米干 Everyone has their own Mi-kan

忠貞市場的入口,與其他台灣傳統菜市場的入口如出一轍,並不出眾,也因此,雖然來過龍岡,吃了幾次米干,仍舊不曾進去購物過。

The entrance of Zhong-Zhen traditional market is identical to other traditional markets in Taiwan, at least for me. Therefore, I had never been there though I had been to Long-Gang for couple of times.

但一進入市場,馬上就可以看到一家賣著異國料理的店家,店內提供雲南主食,店外賣著一種雲泰的包子,麵包體揉入了許多油酥,蒸完後頂部會破洞,因此被稱為『破酥包』。

However, once I entered this place, I immediately found something erotic, which was a restaurant selling Yunnan / Thai staple food inside, a kind of steamed dumpling outside. The dumpling is consisted of layers of “SU YO”, refined liquidized butter, and gets “PO”, cracked, after steaming, so got the name as “POSU” bao.

接著逛下去,發現裡面藏著許多臺灣不常見的動植物,宛如動物園的碎屍版本w

Then I realized there are a wide variety of vegetables and meats which are rare in other markets.

這是四棱豆,學名:Psophocarpus tetragonolobus,又稱為翼豆、楊桃豆、四角豆、香豆、羊角豆、龍豆、翅豆、豆菜。

This is winged bean, also known as the goa bean, four-angled bean, four-cornered bean, manila bean, princess bean, cigarrillas, asparagus bean, dragon bean.

這是茄子

Eggplant version 1

這也是茄子

Eggplant version 2

這還是茄子!

Eggplant version 3!

市場內看到各式各樣有青有白有紫的茄子,除了超市那種茄子以外,都有賣。導覽老師解說,因為當地人的習慣是把小圓茄子當作生菜,配上又辣又鹹的醬料跟主菜一起吃,這種大小方便攜帶,所以沒有在吃大的。

In Zhong-Zhen traditional market, I was able to see various eggplants except the one I used to eat and purchase in supermarkets. The tour guide explained that the locals eat these kinds of eggplant in raw with SUPER spicy paste, around 3 times more spicier than Taiwanese can bear, with staple food as their breakfast while commuting. The smaller eggplant’s size is, the more portable it is, so their eggplants become smaller and smaller.

逛完市場後,來自滇緬的導覽老師帶了一籮筐(不是形容詞,是真的一籮筐)的,對臺灣人來是相當罕見的蔬菜請大家試吃,才知道原來米干的酸是來自酸豆天然的酸味,完全沒醃漬過,還有一種蘭,聞起來有西米露芋頭的味道,超好玩的w

After hanging around in the market for almost 2 hours, we headed for the next destination, the locals' classroom and activity center. Our guide was a Thai/Yunnan chef who grew up in Taiwan, so he was familiar with the food and ingredients in these 3 countries. At the center, we were able to give a taste of so many different plants in raw and to see their appearances before chopping.

Later, the other tour guide introduced us the common seasonings in their cuisine. There are some seasonings Taiwanese use a lot, such as cinnamon, black pepper, anise, cumin seeds, and other seasonings which we had never taste before, such as cardamom, fennel, bay leaves, clove, etc.

在廚師介紹完植物後,在地的媽媽導覽接著介紹雲泰滇緬常用香料,有些在臺灣也很常見,諸如肉桂、胡椒、八角、孜然,其他的則完全沒看過他們的真面目,像是白豆蔻、茴香籽、月桂葉、丁香。

Right after the tour guide invited us to bite the seeds, I put them inside my mouth and was shocked for the strong flavor. It taught me not to eat something unfamiliar in a big mouth.

當媽媽導覽說可以吃吃看這些香料時,我馬上就倒了一些放到嘴巴,結果馬上被強烈的氣味嗆到,看來沒吃過的食物還是不要吃太大口好了…

We also had the chance to smell the grounded seeds, which with much stronger flavor, some even produce different flavors! The guide said the flavor changes again after heating or frying. So admire how wise they are and how deep they know about seasonings!

除了各種風乾的種籽,導覽還帶來磨成粉的香料,有些聞起來味道強烈許多,有些則出現了不同的風味,聽說如果乾炒或用油炒過後,味道又會再變化一次,超奇妙的!這樣想來,這些擅於利用香料的東南亞大廚們真的超強的!

在吃完生食與種籽後,美食終於上菜啦!主辦單位在我們逛市場時,分批去不同攤位排隊買美食,有甜鹹口味的破酥包、不同辣度的涼拌青木瓜、會麻不會辣的辣油、酒味超重的酒釀、綠色的娘惹糕、三色的娘惹糕(據廚師導遊說,粉紅色的來源是紅糖漿,但紅糖漿的原料未知)、生菜辣椒配酸香腸(超好吃的啦!)、還有些我沒記錄到,最後我們一致認為主辦單位提供太多食物了,有點撐…

Lunchtime! The staff prepared several erotic dishes, sharing with us how those plants turn into delicious food, such as sweet and salty POSU bao, green papaya salad I different level of spiciness, spicy oil which is not spicy but tingly, fermented rice with strong alcoholic flavor, Green Nyonya Cake, triple color Nyonya Cake, sour sausage with raw cabbage and chili pepper, and so on and so forth. When the last dish served, we all agreed it was too much for a meal and we were unable to eat anything anymore.

To Be Continued…

未完待續…

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365篇文章挑戰中。自我反思、學習紀錄、繪畫作品、閱讀筆記、生活觀察。希望理性與感性並存。想成為空中翱翔的鯨魚。

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Ching / 慶

Ching / 慶

365篇文章挑戰中。自我反思、學習紀錄、繪畫作品、閱讀筆記、生活觀察。希望理性與感性並存。想成為空中翱翔的鯨魚。

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