Name: 廚師帶你品嚐臺灣最熱鬧夜市的「七大美食」！ (Chefs Try the Top 7 Foods at Taiwan’s Busiest Night Market | Street Eats | Bon Appétit)
Uploaded: 2025-04-01T21:01:10.000Z
Duration: 13 min 47 s

We are at Jilong Miao Kou Night Market in the city of Jilong, about 30 minutes outside of Taipei.

我們現在位於基隆市的基隆廟口夜市，距離臺北約 30 分鐘車程。

We're gonna show you how to eat like chefs at a night market.

我們將教你如何像廚師一樣在夜市用餐。

It's probably not gonna cost us over $25.

Any night market, they're gonna specialize in one or two dishes.

任何一個夜市，都會有一兩樣特色菜。

This stall is known for their crab soups, but we don't wanna fill up.

這家攤位以蟹湯聞名，但我們不想吃得太飽。

We do the rice, but we try to finesse our way to let them put the crab onto the rice.

我們會做米飯，但我們會想辦法讓他們把螃蟹放到米飯上。

So, chef introduced us to their house-made chili oil.

於是，廚師向我們介紹了他們自制的辣椒油。

Anything in Taiwan that's pasty and comes in a sauce bottle and they tell you it's spicy, don't believe them.

在臺灣，只要是糊狀的、裝在醬汁瓶裡的東西，只要他們告訴你是辣的，你就別信。

These crab claws have taken apart perfectly.

I've had versions of this before where it can just be too heavy because the sticky rice is extra starchy and all these things.

我以前吃過這種做法，因為糯米含澱粉特別多，所以會顯得太重。

But the punch of the chili oil, the bright herbaceousness of the cilantro, really complements the flavor.

不過，辣椒油的香味和香菜的清香，真的是相得益彰。

This entire order, $115 Taiwan dollars, which is how much, quick maths?

整個訂單，115 臺幣，一共多少錢？

Kind of like a combination of Italian ice and cold stone.

有點像意大利冰和冷石的結合。

I don't know exactly why it's called pao pao bean, but they shave ice, like regular shaved ice.

我不知道它到底為什麼叫包包豆，但他們刨冰，就像普通的刨冰一樣。

We should do one dairied version and one without dairy.

我們應該做一個有奶版本和一個無奶版本。

The machine is quickly shaving down a block of ice into very fine, fine, fine sheet strands into a bowl of egg yolks, condensed milk, and syrup.

機器正快速地將一塊塊冰塊刨成極細、極細、極細的片狀，放入盛有蛋黃、煉乳和糖漿的碗中。

He's constantly mixing it to make sure that the flavor's incorporated, but basically, he's making ice cream to order.

他不斷攪拌，以確保味道融入其中，但基本上，他是按訂單製作冰淇淋。

The ice is melting just at the very surface level because once the new layer of ice reaches the top, the bottom is solidified and it's very, very cold.

冰層只是在最表層融化，因為一旦新的冰層到達頂部，底部就會凝固，非常非常寒冷。

And if you look at the ice itself, it's completely clear.

如果你看看冰本身，它是完全透明的。

That means there's no air inside at all, whatsoever.

It's gonna be as creamy as possible without really the traditional technique of using a custard in making ice cream.

在製作冰淇淋的過程中，不使用傳統的奶油凍技術，而是儘可能地讓冰淇淋變得細膩。

I mean, it looks like Italian ice, but it looks like sorbet.

我的意思是，它看起來像意大利冰，但又像冰糕。

If you think about it, it's all the ingredients in ice cream.

仔細想想，這就是冰淇淋的所有成分。

This is the perfect way to break up a long night at the night market.

這是在夜市度過漫漫長夜的最佳方式。

55 NT for one cup, which is about $2-ish.

一杯 55 新臺幣，約合 2 美元左右。

If you look at the flavors they offer and look at the space, it really sings having the most amount of variety while maximizing the space.

如果你看看他們提供的口味，再看看他們的空間，就會發現他們確實在最大限度地利用空間的同時，還能提供最豐富的品種。

I would travel from Taipei to Keelung just to eat here.

我願意從臺北跑到基隆，只為在這裡吃一頓飯。

Pork knuckles and a little bit of broth and a little bit of noodles.

豬肘子、一點肉湯和一點麵條。

It is the quintessential way of eating pork, in my opinion.

在我看來，這是豬肉的典型吃法。

She's making noodles over there, but there are two big vats of what looks like pork trotter and pork hock, right?

她在那邊做麵條，但有兩大桶看起來像豬蹄和豬肉的東西，對嗎？

On the right over here, we have trotter, which is bonier, but has more skin.

右邊的是蹄膀肉，它的骨頭更多，但皮更厚。

It's actually more expensive in Taiwan to purchase trotters.

Hocks are a little bit less priced, but some people like meatier stuff, some people like more skin.

雞腿的價格稍低，但有些人喜歡肉多的，有些人喜歡皮多的。

Chef is taking apart the pork hock, the connecting part between the trotter and the shoulder on the front of the pig.

廚師正在拆卸豬蹄，豬蹄是豬前蹄和豬肩之間的連接部分。

Splitting it into half, taking the bone out because he wants to leave the boneless part to slice into thinner chunks that are re-warmed in the soup for service.

把它劈成兩半，去掉骨頭，因為他想留下無骨的部分，切成較薄的塊狀，在湯中重新加熱後食用。

The broth you see is a master stock of bone broth and gelatin in the trotter and the hock.

您所看到的肉湯是由骨頭湯和蹄膀中的明膠熬製而成的高湯。

It looks a lot like tonkotsu because it's got that emulsification, right?

它看起來很像冬陰功湯，因為它有乳化作用，對嗎？

It means that that fat and that water has come together, held together by that gelatin that's broken down from cooking these hocks and these trotters for a very, very long time.

這意味著脂肪和水分已經融合在一起，並被明膠固定在一起，而明膠是在烹飪這些牛腿和牛蹄很久很久後分解出來的。

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廚師帶你品嚐臺灣最熱鬧夜市的「七大美食」！ (Chefs Try the Top 7 Foods at Taiwan’s Busiest Night Market | Street Eats | Bon Appétit)

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variety

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