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
Takao樂高雄
Love Kaohsiung
新北市藝遊
臺中新聞

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

車險隨便買就好?少保這3種險 小心賠償壓垮你!

2019-04-08 13:27

記者實地演練 瞎掰的論文6天直送國際會議發表

2019-04-08 14:07

一入宮門深似海 雅子妃的美麗與哀愁

2019-04-08 14:49

調查報導/只要付錢 假論文也能登國際期刊?

2019-04-08 08:49

過度醫療:執行手術淪為醫師的高收入來源?

2019-04-09 14:35

各行「薪情」大公開 想拿高薪鎖定這些熱區

2019-04-09 15:59

一路摸索日皇定位 明仁追求和平貼近人民

2019-04-08 15:20

小學堂/日本買房超好賺?投資客全員逃走中

2019-04-08 12:14

當賴清德碰到韓國瑜 輸贏難定?

2019-04-08 09:35

房子住對了人就旺!3種旺運格局報你知

2019-04-08 12:19

《遠見》專訪賴清德:我要打第一場台灣典範級總統初選

2019-04-08 09:33

獲利看得到不一定吃得到 顧立雄幫壽險公司說出的大實話

2019-04-08 08:51

劣質出版商「奧步」全揭露!學者自保靠這4招

2019-04-08 08:44

找電信專業經理人 就是等死?「門外漢」林之晨pk「老將」井琪

2019-04-08 08:47

韓國瑜:上任兩個多月來 感覺好像過了20年

2019-04-08 09:19

揭開神祕「掃樓」大戶 20年暴富傳奇

2019-04-08 08:47

香港人瘋台灣 成移民新熱點

2019-04-08 15:22

加拿大視移民為生力軍 優渥福利協助上軌道

2019-04-08 15:20

時隔202年日皇生前退位 德仁繼位開啟新時代

2019-04-08 14:47

中美貿易戰惡鬥一年 川普到底是如何完勝習近平?

2019-04-10 13:30

陸客大減、旅館住用率剩6成 房產大亨受不了喊賣

2019-04-10 13:27

這個反問 讓她職位三級跳

2019-04-09 15:59

台、星FinTech同時起跑 新加坡憑什麼衝上世界第一?

2019-04-08 09:36

台南/南科加溫房市 永康房地價穩量增

2019-04-08 12:04

新世代最嚮往企業:誠品二度奪冠 逾半新鮮人第一份工作不打算做超過2年

2019-04-09 15:59

連陽明山別墅都求售 這些年黎智英在台灣賣了多少棟樓?

2019-04-10 14:04

台北/1人享3坪綠地 民生社區坐擁特色環境

2019-04-08 11:42

直擊電子菸銷售大本營 深圳產量冠全球

2019-04-08 08:48

可怕記憶揮之不去?科學家發現大腦中導致恐懼記憶重現的關鍵神經元

2019-04-09 07:24

房貸族注意!踩到這5大地雷就享受不到報稅優惠

2019-04-10 13:28

把「沒定性」變優勢 愈跳槽薪水愈高

2019-04-09 15:59

打破節儉習性 日本35歲以下年輕人消費復甦

2019-04-10 13:26

山陰小京都 島根縣.津和野的幽靜散策

2019-04-09 07:27

現撈活龍蝦、肥美馬蹄蛤 這家火鍋海鮮必收!

2019-04-08 12:17

走過八年歐債危機 歐洲大亂後能否穩健復甦?

2019-04-08 09:37

小心補稅遭罰!今年報稅6大錯誤 你應該避開

2019-04-10 14:35

6個新興崛起成長工作

2019-04-09 15:59

研究:青春期及成年早期重度飲酒 會影響大腦生長速度

2019-04-09 13:16

謝金河×野島剛對談:我看到的邱永漢 》從政治通緝犯變成賺錢之神

2019-04-08 08:51

回歸天性 拒絕揠苗助長 侯佩岑有機教養哲學

2019-04-10 12:11

商品推薦

贊助廣告

商品推薦

留言


Top