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The first Taiwanese cuisine—Beitou’s “tavern dishes”
2008-08-28 17:43:00
2008-08-28 17:45:00
2760
Rosa Hsu
新北市
Rosa Hsu
新北市
From TTNews Reporter Gang-wu Fan
Taipei County—

Beitou is a place full of histories and cultures. Not only its hot springs, but its distinctive food and cultures have become the characteristics of Beitou in the past 50 years.

When Taiwan was ruled by Japan (1895-1945), the Japanese had the affection for Beitou hot springs so they gradually established lots of hot spring taverns. Taiwan became the important home of hot springs since then. In 1950, the taverns became people’s favorite haunts, so Beitou had a tavern boom. Lots of rich people and celebrities from all circles came there and had fun. This contributed to the birth of the “tavern dishes”.

Tavern dishes were emphasized the ostentation and extravagance so they were called Guan dishes (the dishes for officials) during the early years. It was the most obvious characters that tavern dishes were the mixture of local ingredients and regional cuisines. To give guests appetites, the flavors of tavern dishes were stronger. Guan dishes do not have the formulary cooking. They were combined with Japanese dishes, Schuan dishes, Guangdong dishes and others. Consequently, the “Beitou Taiwanese cuisines” developed.

Actually, the traditional Taiwanese cuisines came from Fujian. After influenced by Japanese cuisines, dishes from Mainland China, and Taiwan regional dishes, instead of losing characters, Taiwanese cuisines have kept the tradition and added the advantages of the other plates.

To support the concept of keeping in good health in modern society, Beitou Taiwanese cuisines increasingly become more natural flavors. Also, the light, tasty and fresh cooking will be emphasized. The new type of Beitou Taiwanese starts to become one of the Beitou fine foods.

Beitou Hot Springs Trip:http://112.travel-web.com.tw/

【人文】台菜始祖 北投「酒家菜」
【大台灣旅遊網TTNews/范綱武採訪】 
北投,一個充滿歷史、文化背景的地方,它不只是著名的溫泉區,那獨特的飲食文化、美食特色,更能代表北投過去半個世紀以來的演變與生命力。

  北投在日據時期(1895年至1945年)期間,因日本人鍾愛於北投溫泉的魅力,因此陸續蓋了許多溫泉會館、旅店,成為台灣當時重要的溫泉鄉,經過多年的演變,到了1950年代酒家文化可說達到最興盛的時候,當時北投酒家林立,因此常吸引各路人馬、富賈名人到這裡飲酒作樂,因此許多政商名流愛吃的酒家菜就孕育而生。

  因為「酒家菜」特色是極奢華,注重食材和排場,因此在早年被稱為「官菜」,而酒家菜最大的特色就是使用道地食材結合地方特色料理,為了讓酒客胃口大開,口味上會稍微偏重。官菜並沒有一特定的作法或是風格,它是一種融合日式和菜、川菜、粵菜等口味與作法混和而成的「北投派台菜」。  

事實上,傳統的台菜源自福建,但經過日據時期日式風的洗禮、台灣光復後「外省菜」的衝擊,以及為配合台灣當地的口味所做的調整,但是經過幾十年來的演變台菜並沒有失去奇特有的風格,反而是吸取各家之長,不斷創造新的口味,呈現出極為旺盛的生命力,加上現代廚師們的創意與手工,呈現出獨樹一格的台菜料理。

  值得一提的是,為了迎合現代人養生與健康的概念,北投台菜也逐漸產生的一些變化,打破過去重口味的作法,現在的台菜料理也逐漸重視自然原味、調味不求繁複,以「清、淡、鮮」為烹調重點,也寫下北投美食文化的新一頁。


北投溫泉之旅:http://112.travel-web.com.tw/
2008-08-28 17:43:00
2008-08-28 17:45:00
2760
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