旗津活海產和斗六枝仔冰

旗津街上的活海產店很多，互相惡性競爭下各店都推出了100或200元台幣一碟的海產餐點。
歐巴桑選了最多食客的旗津活海產，「這麼多人光顧定有道理。」
本來看那些九孔和龍蝦都很不錯，不過人生路不熟，對正常價錢不清楚深怕當羊鈷，因此還是安全地點明碼實價的大路菜式。

蚵仔是台灣人每天少不了的食材，入鄉隨俗，也就來了個蚵湯，很鮮味哇！

蜆和海參都是我倆十分喜歡的，不過台灣的做法很「特別」，弄了兩個甜酸煮蜆和甜酸海參出來。

蜆就算了，西餐中也常有各種味道的煮蜆，可甜酸海參就請恕孤陋寡聞，很難想像哦。
蜆算是普通，這季節的蜆是比較瘦弱，非戰之罪，但甜酸海參就只吃到甜酸味，嘗不到海參味，不過試試新鮮的製法也頗有趣。

白飯魚(台稱銀魚)和東風螺(台稱不明)就讚啦！兩款都新鮮得很，油炸和白水煮很適合，唯一瑕疵是螺比較細小。

點菜時有個對話很有趣，店員說他們有炒飯，大叔問他有那些炒法，他笑之不竭的說：
「炒飯就是炒飯，還有甚麼炒法之分！」
「……」大叔當然沒有說心底話：多著呢！福建飯、楊州飯、蛋白瑤柱飯、鹹魚雞粒飯、西炒飯…..
共吃了二百多港元，價錢和質素比很合理。

第二天又到旗津，專誠去找斗六枝仔冰城。

出現在眼前的冰城很有特色，又高又低的好像胡亂拼湊而成的，感覺家庭得來又專業。

點了雪糕三文治(台稱冰餅)和米糕味枝仔冰，老闆娘親切得很，親自教授在家自製米糕味枝仔冰的方法，又說常有港人到這偏僻地方光顧令她很驚訝等等。

大叔喜歡這包含圓肉和米飯的枝仔冰，我認為叫酒釀味更貼切，明明是有那些發酵和米酒味嘛！如可加點桂花味更佳。
歐巴桑說那冰餅的克力架(cracker)很脆，牛奶味很濃，比我們的雪糕三文治好吃，老闆娘自豪地表示這是由於他們採用紐西蘭進口的牛奶之故。

順帶一提，大叔覺得簡單的包裝紙古璞得很，清雅地很有格調。
對枝仔冰城的印象很好，可惜因趕路關係不敢多吃。

旗津活海產和斗六枝仔冰 有 “ 1,546 則迴響 ”

  1. 我流哂口水嘞！<br />
    啲蜆同蚵仔好鬼吸引呀！<br />
    我諗單單一碟白飯魚俾我，一定唔夠喉！

    回覆

  13. 婉子:<br />
    看來德國不容易有得吃白飯魚<br />
    一於請你吃十碟啦^^<br />
    <br />
    牛媽:<br />
    下次到台北一定要嚐嚐啊<br />
    <br />
    波子:<br />
    現在想起都好回味<br />
    價格也超平宜<br />
    冰餅不過是HK$3.8呢!<br />
    <br />
    皮皮:<br />
    如果有Shake Shake粉就正啦hee…hee…<br />
    <br />
    Jason:<br />
    哈哈!你誤會啦<br />
    大叔的意思是不知道東風螺的台灣名字啊<br />
    不過台灣和香港的terminology又真的好不相同<br />
    那晚點菜我們是用了「看圖識字法」呢^-^<br />
    <br />
    Bear Bear:<br />
    大笪地…..<br />
    某個generation以上才去過的地方<br />
    果然我哋冇乜代溝^+++++++++++^<br />

    回覆

  14. 婉子:<br />
    看來德國不容易有得吃白飯魚<br />
    一於請你吃十碟啦^^<br />
    <br />
    牛媽:<br />
    下次到台北一定要嚐嚐啊<br />
    <br />
    波子:<br />
    現在想起都好回味<br />
    價格也超平宜<br />
    冰餅不過是HK$3.8呢!<br />
    <br />
    皮皮:<br />
    如果有Shake Shake粉就正啦hee…hee…<br />
    <br />
    Jason:<br />
    哈哈!你誤會啦<br />
    大叔的意思是不知道東風螺的台灣名字啊<br />
    不過台灣和香港的terminology又真的好不相同<br />
    那晚點菜我們是用了「看圖識字法」呢^-^<br />
    <br />
    Bear Bear:<br />
    大笪地…..<br />
    某個generation以上才去過的地方<br />
    果然我哋冇乜代溝^+++++++++++^<br />

    回覆

  15. 東風螺台灣就叫風螺~~^^<br />
    東尼很愛這味~^^<br />
    <br />
    說到炒飯台灣人大部分都是很普通的蔥花、雞蛋、加點肉絲~<br />
    海鮮攤子只當炒飯是讓客人墊肚子的主食~所以不怎麼講究~<br />
    除非特別標明牛肉炒飯、羊肉炒飯或是蝦仁炒飯等等~才有特別的口味~~^^<br />
    <br />
    炒蜆我真沒看過炒酸甜口味的~一般都是炒醬油、蔥薑蒜~@@~南部果然不同呀~

    回覆

  16. 東風螺台灣就叫風螺~~^^<br />
    東尼很愛這味~^^<br />
    <br />
    說到炒飯台灣人大部分都是很普通的蔥花、雞蛋、加點肉絲~<br />
    海鮮攤子只當炒飯是讓客人墊肚子的主食~所以不怎麼講究~<br />
    除非特別標明牛肉炒飯、羊肉炒飯或是蝦仁炒飯等等~才有特別的口味~~^^<br />
    <br />
    炒蜆我真沒看過炒酸甜口味的~一般都是炒醬油、蔥薑蒜~@@~南部果然不同呀~

    回覆

  17. Hi Tina,<br />
    <br />
    多承指教，那些風螺鮮甜得很。<br />
    經你一提醒，我才想起台式蛋炒飯那簡璞的美味呢！<br />
    可能我太習慣港式茶餐廳那些全能幾百種選擇的餐牌，才會覺得只有一種炒飯稀<br />
    奇，其中並無不敬。<br />
    <br />
    蜆香港最流行的是豆豉、辣椒炒和清酒煮。

    回覆

  18. Hi Tina,<br />
    <br />
    多承指教，那些風螺鮮甜得很。<br />
    經你一提醒，我才想起台式蛋炒飯那簡璞的美味呢！<br />
    可能我太習慣港式茶餐廳那些全能幾百種選擇的餐牌，才會覺得只有一種炒飯稀<br />
    奇，其中並無不敬。<br />
    <br />
    蜆香港最流行的是豆豉、辣椒炒和清酒煮。

    回覆

  19. 哦！原來枝仔冰即係雪條～:D<br />
    第一張雪糕三文治(台稱冰餅),一眼看上去羊以為是炸豆腐:P嘻嘻～

    回覆

  21. 看起來你們還是喜歡重口味呢 :)<br />
    下次去旗津的時候試試"南瓜炒米粉"，這是我的最愛呢，不知道合不合你們的意。<br />
    還有，如果可以，下次試一下"蒸"螃蟹或是蒸的海鮮，台灣人吃海鮮，尤其是新鮮<br />
    的海鮮，我們都吃原味，用蒸的。<br />
    <br />
    如果用蒸的來吃，所有物料原本的甜味會出來，不過，前提是，要很新鮮的喔，不<br />
    能冷藏過喔。

    回覆

  22. 看起來你們還是喜歡重口味呢 :)<br />
    下次去旗津的時候試試"南瓜炒米粉"，這是我的最愛呢，不知道合不合你們的意。<br />
    還有，如果可以，下次試一下"蒸"螃蟹或是蒸的海鮮，台灣人吃海鮮，尤其是新鮮<br />
    的海鮮，我們都吃原味，用蒸的。<br />
    <br />
    如果用蒸的來吃，所有物料原本的甜味會出來，不過，前提是，要很新鮮的喔，不<br />
    能冷藏過喔。

    回覆

  23. 那枝仔冰看來很好呀<br />
    很想吃。。<br />
    那雪糕三文治(台稱冰餅)令我想起以前細個也吃過這三文治

    回覆

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