
After being in business for over 40 years, a small restaurantselling traditional rice noodles in Hsinchu County’s Qionglin Township has now been recognized by the Michelin Guide. The owner said he not only selects the best quality rice noodles, but also takes special care in preparing the broth.
Vibrant green vegetables perfectly contrast with the pristine white of these vermicelli rice noodles. The fried shallots on top add a refreshing crunch. Whether served dry or in a soup, it’s a perfect combination.
Large slivers of ginger, chili, garlic, and basil go in the wok first, followed by fresh intestines and stir-fried together to create this classic Hakka dish.
Customer
The flavor is always spot-on. So every time I want to eat these rice noodles, I come here.
Customer
You can really taste the difference with the authentic rice noodles.
This 40-year-old restaurant in Hsinchu’s Qionglin Township was not only included in the second edition of the 500 Bowls Award, but is also the township’s first establishment to make the Michelin Guide’s Bib Gourmand list. The township mayor—himself a regular customer—came in person to offer his congratulations.
Huang Cheng-piao
Qiongling Township Mayor
Over 1 million people visit Feifeng Mountain every year. So gradually, it will drive economic development in the surrounding area, along with other Hakka restaurants.
Liu Chang-lang
Restaurant owner
I wake up every day at 4:30, since the broth needs to simmer for two hours.
The secret to making delicious rice noodles is in the richness of the broth, which has carrots, fresh pork, bones, and many kinds of vegetables. The owner said he has to wake up before sunrise every day to get the broth on to simmer. He even uses freshly slaughtered pork to ensure the quality. He only makes about 100 bowls a day, and closes after selling out.
Liu Chang-lang
Restaurant owner
I never imagined that what used to be considered a lowly local street food could actually make it onto the Michelin Guide.
This restaurant blends Minnan and Hakka culinary traditions to offer an authentic flavor sure to satisfy every gourmand.
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位在新竹縣芎林一間開業超過40年的在地小吃店,靠著清爽的炊粉入選米其林指南。老闆說,要好吃,不只嚴選在來米製作的炊粉,連湯頭都是精心熬煮。
在來米製作的白色炊粉、用翠綠蔬菜點綴,再來點油蔥,清爽好滋味,無論是乾炒還是配湯吃,都很搭。
大把薑絲、辣椒、蒜頭及九層塔一起下鍋,再加入新鮮小腸大火快炒,一盤經典客家料理"薑絲炒小腸",就能上桌。
[[顧客]]
“口感上面都很好啊,所以每次說吃炊粉就會來這一家。”
[[顧客]]
“很實在的那個米做的那種炊粉,吃得出來。”
這間位在新竹芎林的40年老店,不只入選第二屆「500碗」,也是芎林第一間拿下「台灣米其林指南」的「必比登推介名單」,這家主打炊粉的小吃,身為常客的鄉長也親自到店裡道賀。
[[芎林鄉長 黃正彪]]
“我們飛鳳山現在來的旅客一年都超過100萬,所以慢慢的會帶動周邊一個經濟的發展,還有其他很多的客家美食。”
[[店家 劉昌郎]]
“每天早上四點半就要起床,因為這個熬的時間必須要有兩個鐘頭。”
炊粉好吃的秘訣,就是靠這鍋濃郁湯頭,加入紅白蘿蔔、新鮮豬肉、大骨及多種蔬菜熬煮而成,老闆說,每天天還沒亮就要起床,才能讓鍋氣湯香充滿整間小店,連豬肉都是選用新鮮溫體豬,保證品質。不過每天大約只有一百碗左右,賣完就打烊。
[[店家 劉昌郎]]
“不曾想過說,這種在從前的話,叫做上不了檯面的地方小吃,居然這個米其林可以看得到。”
店家融合閩客的飲食文化,讓傳統味道,滿足每一位饕客。
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