臺灣餐飲老店 Long-established Restaurants in Taiwan

東海大學旁邊有座豪華餐飲宅邸，佔地寬敞舒適，經常有新人在此舉辦婚禮，也常見政商名流出入，好日子更是川流不息，廳廳爆滿，不禁令人心生好奇，這「東海漁村」賣的是什麼樣的菜？

東海漁村其實早在臺中經營了近三十年，近兩年才整併經營，搬移到東海大學旁，可說是臺中大型老字號餐廳。既然以「漁村」為名，供應的菜色多以海鮮為主，結合日本料理、廣東菜、臺菜和中式作法，供應的料理口味多元化，可以選擇不同大小的的宴會廳，並以不同風格的菜色滿足各種需求。料理特色是新鮮生猛，就因為靠近漁港，餐廳漁貨來源豐富又穩定，所以不管以什麼方式料理，都很新鮮。

經營者謝聰烽是廚師出身，目前是臺中飲食協會和臺灣米其林廚師協會一員，也是中華美食交流協會榮譽理事長，對於食材要求嚴格，不新鮮寧可不上桌，面對東海漁村中服務的廚師更是以身作則，經常到廚房巡視把關，嚴格要求廚師的品質和水準。

Dong Hai Fish Village is a luxurious catering mansion next to Tunghai University. 

Dong Hai Fish Village has been operated in Taichung for 30 years and has only recently been consolidated for operation in last 2 years. The restaurant combines Japanese cuisine, Cantonese cuisine, Taiwanese cuisine, and Chinese culinary skills to provide diversity of cuisines. The restaurant has stable source of fresh seafood since it is near the fishing port. 

Owner Cong-Feng Xie was previously a chef and now a member of Taichung Food Association and Taiwan Michelin Chef Association as well as the honor director of Chinese Culinary Exchange Association. He often inspects at the kitchen and would discard un-fresh food.

老少咸宜的蛤士膜濃湯和紅煨花膠雞

在這樣嚴格的要求下，佔地五千坪的東海漁村，服務項目涵蓋日本料理、婚宴會館、婚顧中心等。到了假日或吉慶日子往往熱鬧滾滾。以海鮮宴會菜為訴求的東海漁村，招牌菜多為大菜，蛤士膜濃湯、鹽烤豬肋排、紅煨花膠雞。蛤士膜濃湯得花時間功夫熬燉許多，細心處理背鰭，滋味濃郁沒有腥味，連小孩都愛吃，又能補充膠質，相當老少咸宜。

號稱「海八珍」的花膠即是魚肚，是廣式菜餚經常熬燉煲湯的秘密武器，慢煨燉雞，滋補又養生，是東海漁村主廚的拿手好菜。此外，紅醬佐大蝦、和風鮑魚宴、芥子鮮扇貝等等大菜，各式上選海鮮以不同方式烹調，不失原味，突顯食材特色之外，更能看到擺盤華麗精緻，一端上桌便令人食指大動，也都是東海漁村招牌菜色。

謝聰烽律己甚嚴，且致力於傳承。他從1987年創立東海漁村以來，便以自己擅長的廚藝來培養年輕人，東海漁村是他和學校單位建教合作，給予年輕人機會的平臺。不僅如此，他經常到少年輔育院傳授廚藝，回饋社會。他的名言是：「期待世界因美食而永遠和平。」在東海漁村飽餐一頓後，再聽到這句話，真的覺得享受美食能為世界帶來和平與美好。

Clam chowder soup and fish maw chicken for all ages.

Under the strict requirement, Dong Hai Fish Village occupying 5000 level ground covers Japanese cuisine, wedding banquet feasts, and marriage consulting center. Dong Hai Fish Village specializes in banquet dishes. The clam chowder takes time in brewing while the fin is carefully handled to remove the odor and increase collagen. The fish maw is the secret weapon to Cantonese cuisine and soup with high level of nourishment. It is the Dong Hai Fish Village chef’s best dish.

Cong-feng Xie is highly self-disciplined with commitment in legacy. He has developed young talents based on his culinary skills since the foundation of Dong Hai Fishing Village in 1987. Dong Hai Dish Village is an academic and industry cooperation with schools to provide a platform for young people. Not only so, he often instructs in youth counseling center to give back to society. His motto is: “Everyone shall enjoy freedom for gourmands. 

和風鮑魚宴，筵席上奢華的驚嘆號，鮑魚極品，旁邊賞心悅目的配菜也不要錯過。

Japanese-style Abalone Feast: The luxurious abalone will overwhelm you with the pleasant side dish.

芥子鮮扇貝，擺盤和料理都很有法國料理風格，扇貝佐以薄檸檬片和濃郁醬料，口感層次豐富。

Fresh scallop: French culinary style, accompanied by thin lemon slices and strong sauce for a rich texture. 

紅醬佐大蝦，淋上濃郁紅醬的大蝦，烤得香酥，撥開蝦肉鮮甜，相當入味。

Red Sauce and prawn: Prawns drizzled with strong and red sauce is roasted until crispy.

紅蠔御糯飯，紅蟳肥美，吃得到厚實的膏黃，糯米飯香糯，和紅蟳相得益彰。

Red Crab and Glutinous Rice: The mangrove crab is juicy while glutinous rice highlights the mangrove crab. 

風味豬肋排，淋上特製醬料的豬肋排，小火慢慢燒烤入味，讓油脂和醬料慢慢融合入味，香而不膩。

Pork Rib: Pork rib drizzled with special sauce and roasted over low heat. The fat and sauce infuse and become fragrant without the grease. 

魚翅佛跳牆，佛跳牆是婚宴筵席上必備的主菜，這道菜加了肥厚魚翅，頓時讓佛跳牆口味又提升一級。

Shark Fins Assorted Casserole: Assorted Casserole is the must-have main course in wedding banquets. This dish is upgraded by adding thick shark finds.