親愛的網友:
為確保您享有最佳的瀏覽體驗,建議您提升您的 IE 瀏覽器至最新版本,感謝您的配合。
臺北畫刊
TAIPEI
文化臺中
KH Style
KH Style 高雄款
新北市藝遊
臺中新聞

金馬55/台灣靠2女將搶下雙大獎 「社會性」成本屆主流

CHEF AH CHI – BEITOU MARKET IS A TRAINING GROUND FOR CHEFS

2018-09-07 14:24TAIPEI

Article: Shi Ruide

Photos: Lin Weikai

Chef Ah Chi believes that cooking involv...
Chef Ah Chi believes that cooking involves lives; you get to savor a sense of personal relationship.
分享

Early one morning, Chef Ah Chi went shopping at Beitou Market. He tried to keep a low profile, but many people still recognized him. He smiled and said “Hi” to them, and when he started to worry that the crowd around him was getting so big it might affect the vendor’s business, he thoughtfully picked up produce and helped to sell it. Gestures such as this, and his cooking skills, of course, have made him one of the most popular chefs in Taiwan!

Beitou Market’s main building is a two-story structure that was built back in the day, and small wooden stools are still a significant feature here. As with Xinfu Market, this public emporium was established in the Japanese era. It has a large sales area, plenty of vending stands, all sorts of vegetables and fruits, and many other low-priced groceries. It’s most famous for its fresh oysters, rice pudding, braised pork on rice, and other local dishes. Tea culture is featured here. Beitou is the biggest public market in Taipei City, and also the center of life for the good denizens of Beitou.

Using Ingredients From Local Markets to Exhibit Excellent Culinary Skills

All great chefs start with the basics. Chef Ah Chi likes Beitou Market for what it can offer – so many options for ingredients that it’s the perfect training ground for chefs. “My first impression of local markets was all about eating. When I was a kid, the adults often brought me there, and while they shopped for groceries, I devoured Taiwanese snacks. After a time, I learned to tell good taste from bad, and then traced those tastes back to the ingredients. The first thing you need to know about cooking is what each ingredient’s special features are. Next, you need to train your brain and eyes to be able to properly select them. Moreover, instead of memorizing recipes and sticking to them, you need to learn how to match different elements,” says Chef Ah Chi.

After all these years, does he still have a passion for cooking? Chef Ah Chi raises his voice, “Oh, yes, of course. I love cooking for people.” Whether at the hotel where he works, or in his kitchen at home, Chef Ah Chi sets up a “lab base” and designs all his unique dishes personally.

He states forthrightly, “My number one entertainment is watching foreign cooking shows on TV; and, as you can see, every chef there asserts the importance of local markets. By visiting such a place, whether it’s in his own country or abroad, a chef gets to know the particular culture of a region, and then can apply the skills he has learned to make delicious dishes.”

“I appreciate their spontaneity and creativity, although for me, I like to combine my creativity with local features, and never skip the basics. If you just cook with any ideas that pop up in your head and goof around with it, I don’t consider that creative.” Accordingly, Chef Ah Chi draws on Beitou Market’s friendliness and hospitality, adds some flavors from the Japanese era, and thus creates his unique Taiwanese delicacies.

He gives an example, “Japanese Dorayaki (a dessert with a sweet filling sandwiched between pancakes) usually is stuffed with adzuki bean paste. One time, I tried to make it the Hakka way and used preserved mustard greens as stuffing instead. This vegetable must be simmered with colloid-rich pork skin until it becomes mushy, otherwise it will fall apart and lose its texture. Then you drain the extra oil out of the cooked vegetable and leave it to cool. As to the pancake part, you need to add sugar and soy sauce to bring out the flavor, then broil it. This creates a new flavor combining Japanese dessert and traditional Hakka style.

Satisfying Both Host and Guests; Caring for Taste and Relationship

Chef Ah Chi believes that the best Taiwanese cuisine should be simple but tasty. Sautéed Salted Mustard Greens With Tofu Skin (雪菜炒腐包) seems basic enough, but there’s some life philosophy accompanying the rich texture of this dish. Salted mustard greens are a common ingredient in Taiwanese cuisine, but there’s also a little Hakka in its background. Its saltier taste goes very well with plain rice. In the bygone days when life was difficult for Taiwanese people, this was considered a gourmet dish on the dining table.

Chef Ah Chi stresses the importance of being a person who takes care of everything. “Besides the menu, a chef needs to be aware of the personal relationships at the dining table. For example: What’s the purpose of this gathering? Who are the guests? Furthermore, you need to take course preparation and order into consideration. There’s more to think about than just whether the food on the stove is well cooked or not,” says Chef Ah Chi.

Chef Ah Chi believes that being a good chef also involves bonding with people. You are sharing “the taste of happiness with your customers,” and passing on a fulfilling warmth and hospitality. “On special Chinese holidays, after I finish cooking, I always go to each table to say hi. People are so happy to see me and want to take pictures with me. I make fun by saying that my photo is as good as a credit card with a very high limit. Take as many as you want and put it to good use!”

That day at Beitou Market, Chef Ah Chi helped vendors sell products, and filled the place with the warmth of humanity.

Sautéed Salted Mustard Greens With Tofu ...
Sautéed Salted Mustard Greens With Tofu Skin looks like a simple dish, but it offers a rich flavor with the essence of life stories.
分享

[Recipe]

Sautéed Salted Mustard Greens With Tofu Skin

Ingredients

4 fresh tofu skin sheets

300 grams of salted mustard greens

1 green onion

1 piece of ginger (chopped)

2 tablespoons of minced garlic

1 red chili

3 tablespoons of sesame oil

[Preparation]

Wash tofu skin thoroughly, sauté and then cut into small pieces.

Fry salted mustard greens and set aside.

Add the following ingredients to the frying pan in this order: three tablespoons of sesame oil, tofu skin, salted mustard greens, green onions, ginger, garlic and red chili, and stir fry them.

Add water and simmer until the liquid is fully reduced. Stir thoroughly and serve.

[TIP]

Mustard greens are salted, so wash them first before using, but save the salt water. You can add it to the frying pan while cooking, so there’s no need for extra salt.

分享

TAIPEI

《TAIPEI》英日文季刊每逢3、6、9、12月出刊,主要結合本府各局處推動政策,為旅居本市的外籍人士及前來本市的外籍觀光客提供有關臺北觀光旅遊、歷史文化、風土民情、社經發展等報導,是外籍朋友認識臺北市的窗口。

相關新聞

阿基師─ 北投市場は名料理人の道場

2018-09-07 14:24

Titan Visits Xinfu Market – Seeking Authentic Taiwanese Flavors

2018-09-07 14:24

張秋永─本物の台湾の味を求めて新富市場へ

2018-09-07 14:24

Enjoy the Cool Fall Air Along Mountain Paths Taipei Hiking Trails

2018-09-07 14:24

さわやかな秋を満喫しよう 台北親山歩道

2018-09-07 14:24

A Peaceful Heaven Hidden Behind Six Boulders – Xiangshan Hiking Trail

2018-09-07 14:24

喧騒を離れ六巨石を尋ねる 象山親山歩道

2018-09-07 14:24

Moving Mountains: An Australian Hiker Moves in Taipei

2018-09-07 14:24

オーストラリアから台北へ 「動作教育」を広める自然人

2018-09-07 14:24

A Dialogue Between Ingredients and Cuisine – Interview With Taiwanippon Chef, Tatsuya Ono

2018-09-07 14:24

本来の味を伝える両手食材と料理の対話— 「赤緑」料理長・小野竜哉さん

2018-09-07 14:24

Beef Noodles Expert Talks Traditional Markets – Chef David Bagherzadeh

2018-09-07 14:24

牛肉麺のプロが語る昔ながらの市場─ デビッド・バグハーザーデハーさん

2018-09-07 14:23

熱門文章

韓粉玩過頭 陳其邁要催出綠色選民

2018-11-14 16:15

彭斯命中了四大歷史謊言

2018-11-14 09:05

侯友宜的菜鳥兵團 讓蘇營老手屢攻不下

2018-11-14 16:15

韓流襲北高 綠營想惜姚保柯救其邁

2018-11-14 16:15

藍寶堅尼任員工開 八卦山腳的幸福企業

2018-11-15 10:55

台北最潮蔬食尚 蔬食新風潮

2018-11-17 10:15

小野否認挺其邁為「白綠合」 卻助柯P添綠票

2018-11-14 16:15

勞動部別再拖了!

2018-11-13 10:01

台灣科技業紅色風暴來襲

2018-11-16 10:47

PTT八卦版快變垃圾堆!教你識破網軍

2018-11-15 12:05

谷歌、GE都搶插旗!貿易戰唯一受惠者 獨家直擊你想不到的非洲

2018-11-15 12:07

十月營收創歷史新高 三檔高成長股有看頭

2018-11-15 15:44

蘋果進入衰退拐點?

2018-11-15 13:09

熟年追夢更自由 精彩人生自定義

2018-11-16 13:27

創意與古意的交匯點

2018-11-15 10:39

謝金河:利空測試的底部才會紮實

2018-11-15 13:09

范冰冰遭罰 其他人的財富呢?

2018-11-14 09:05

台南躲起來小店 導航都不一定找得到

2018-11-14 15:09

商湯用神木策略 變全球估值最高AI霸主

2018-11-15 10:59

10件公投案霧煞煞 3大領域輕鬆答

2018-11-16 11:07

TripAdvisor票選中國10 地標之一 此生必去一次

2018-11-14 15:51

軟銀鷹連莊冠軍 全靠AI教練加持

2018-11-16 11:07

實吋等身大!超狂海鮮粥 吃到痛風也甘願

2018-11-14 13:04

許崑泰通吃兩岸的獨門獵地術

2018-11-16 10:46

自製電影數超越好萊塢 Netflix靠這招黏住觀眾!

2018-11-15 12:03

實習忍異味、吃苦也甘願留下 這間高中讓長照變超搶手科目

2018-11-15 12:02

財報進擊 看獲利也比雙率

2018-11-15 13:09

小英、賴揆助選魏明谷 王惠美用捷運牌攻南彰化

2018-11-14 16:15

低自備款+長寬限期 購屋族真能減壓?

2018-11-15 10:00

暖胃又窩心的龍膽麻油麵線

2018-11-13 13:10

東奧展現日本科技力 兩大亮點搶先看

2018-11-16 10:48

羊毛氈界的吳寶春 雷曉臻從軍旅走向文創

2018-11-14 09:00

元氣の日本極北 來享受北國的海陸美食美景

2018-11-14 15:51

企業瘋運動 員工不過勞

2018-11-16 13:27

傳統產業數位轉型 三大門檻需突破

2018-11-14 09:05

數位串流風暴強勢來襲

2018-11-15 13:09

秋日海味暖心脾 五味魚丸自己捏

2018-11-13 14:11

從《可可夜總會》談─不進音樂教室以後

2018-11-13 13:14

世紀之音永續發聲 央廣九十年歷久彌新

2018-11-13 14:14

日常裡 無法變通的亞斯 ──鬆動固著想法 增加彈性

2018-11-15 09:08

商品推薦

贊助廣告

商品推薦

留言


Top