台灣在地小吃

屏東萬巒豬腳

萬巒豬腳之所以如此極負盛名,主要就是豬腳都經過仔細的挑選,以最佳的材料進行調理,再以精心調配的調味料,慢慢的紅燒精燉,讓調味料的美味,充份的滲入豬腳裡頭,吃起來自然每一口都是人間美味了。調理完成後,萬巒豬腳並不時興趁熱吃,反而應該放冷了再吃,這是萬巒豬腳,在食味上最大的特色。

台南擔仔麵

擔仔麵最大的特色,當然是在於它的肉燥,師傅至今仍依循著傳統以一個小爐燒著木炭,來煮肉燥,再加上一隻味道鮮美的蝦子。雖然擔仔麵就這麼小小的一碗,不過它獨到的口味,讓人吃完之後,覺得物少滋味多,回味無窮。

嘉義火雞肉飯

上等特選的火雞,經過煮熟後,切絲。另外煮火雞所熬出來的雞油,以及特別調製的油蔥肉燥汁,一碗嘉義雞肉飯就是這麼簡單。白飯加上雞肉絲、雞油、肉燥汁,吃了之後保證您會讚不絕口。

彰化肉圓

被稱為彰化三寶(肉圓、爌肉飯、貓鼠麵)之一的肉圓,其最大的特色便是用彰化特產的番薯粉來做肉圓的外皮,以及滿滿的餡料。

新竹貢丸

基隆天婦羅

台灣擁有許多好吃的美食,有空到台灣記得到處去品嘗喔!

 

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