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Foodies make pilgrimage to Miaoli for traditional sticky rice with ginger

Foodies make pilgrimage to Miaoli for traditional sticky rice with ginger

2022-09-16

Sticky rice is one of the most comforting foods in Taiwan’s cuisine. In one restaurant in Miaoli’s Zhunan Township, a family keeps alive a classic recipe that you won’t find just anywhere.This family has been making sticky rice with ginger for four generations. Foodies come from far and wide to enjoy the nostalgic dish.

A gigantic wok fries ginger in sesame oil.

Shrimps and mushrooms are added to the mix. Then it’s time for hand-cut meat and soy sauce for a marinade. These are the key ingredients in this moreish, traditional sticky rice recipe.

The rice itself is steamed in a cypress bucket. The chef uses a giant ladle to stir the mixture thoroughly and ensure each grain is equally coated in that delicious marinade. She says that ever since the beginning, this family restaurant has made sticky rice completely by hand, and nothing about the method’s changed.

Liu Yu-lin
Third-generation restaurateur
Ginger and sesame oil are the best combination. For sticky rice, you have to fry the ginger in sesame oil to get it tasting and smelling delicious.

In other restaurants, you’ll often find sticky rice made with flakes of onion. But here ginger does all the work. The first generation didn’t even have a restaurant to work from, but sold their rice on a street stall. It proved unexpectedly popular, and the reputation of Zhunan sticky rice spread far and wide.

Fang Chih-chiang
Fourth-generation restaurateur
Some customers would always ask, “Don’t you want a restaurant floor?” Some people come here on their motorbikes from Longtan just for our sticky rice.

The chef here also cooks up thick pork soup and sesame chicken, which altogether make for a very authentic and heartening Taiwanese meal.

檜木桶蒸糯米 老攤古早味油飯飄香三代

2022-09-16

苗栗竹南有一間古早味油飯,老闆每天堅持用檜木桶蒸飯,再用麻油加上老薑以及傳統香菇配料炒香,拌入米飯內,讓每一顆米飯呈現飽滿又Q彈,飄香數十載,還有老饕專程從桃園騎車到苗栗,就是要吃道地的古早味。

用大炒鍋以薑片、麻油爆香。

再加入蝦皮和香菇繼續爆炒,再來是手切肉條和醬油滷煮,這就是古早味油飯好吃的關鍵配料。

糯米飯是用檜木桶蒸出來的,老闆娘手握大鏟,在鍋中全力翻動,要確保每一粒米飯,都能沾附吸收湯汁入味。老闆說,從第一代到第三代都是純手工製作,方法沒有改變。

[[第三代老闆 劉玉雲]]
“薑跟麻油的話,是最搭的,油飯的話就是一定要加麻油爆薑,油飯才會香才會好吃。”

外頭的油飯多數加的是油蔥酥提味,但這兒的油飯提味則用老薑取代。而祖傳油飯,原來沒有店面,是從擺攤開始,沒想到受到歡迎,竹南油飯的好味道,也傳遍各地。

[[第四代老闆 方志強]]
“賣到一些客人一直問要不要店面,有人從龍潭自己騎摩托車,下來要吃油飯的。”

除了古早味油飯,老店也賣肉羹湯和麻油雞,配油飯剛剛好,一餐滿足。

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