臺灣餐飲老店 Long-established Restaurants in Taiwan

日月潭的美景是臺灣的驕傲，自然成為國內外遊客如織的觀光區。欣賞美景、享受美食，快樂加倍，但觀光區餐廳林立，最擔心的是踩到昂貴又難吃的地雷。這時候問當地人就對了，「新山味邵族風味餐」就是一家由當地人經營了三代，當地人會招待客人吃的餐廳。

走進新山味邵族風味餐餐廳，牆面山羌和野狼的標本、菜餚擺盤，食材與烹調方式都洋溢濃厚的邵族風味，目前經營的第三代莊孟芸從921地震後開始經營，她的奶奶一開始經營小吃店時便是結合山茼蒿、豬母草、地瓜葉等山產野菜，並自己下日月潭捕捉魚蝦等特產，經營出特色。周家世代居住在日月潭，莊孟芸的心願是將邵族的料理特色發揚光大，讓更多人都能吃到有別於平地與一般漢人烹調的特殊風味。

Sun Moon Lake’s beautiful scenery is Taiwan’s pride and is always crowded with domestic and foreign visitors. The tourist area is full of restaurants. It is hard to find a restaurant having delicious and cheap dishes. “Thao dish, a new aboriginal flavor” is a restaurant run by the local people for three generations. Local people often entertain their guests here.  

The specimen of reeve’s muntjacs and wild wolves hanged on the wall, display of the dish, food ingredients and cooking manners issue a rich Thao culture in the restaurant. Meng-yun Chuang, the third generation, has begun to run the restaurant after 921 earthquake. Her grandmother made the restaurant distinguished by making dishes with hill chrysanthemum, sow grass, sweet potato leaves, and fishes and shrimps caught in Sun Moon Lake. Meng-Yun Chuang wishes to advocate Thao’s dishes and let more people taste this special flavor. 

一次吃到三種口感的功夫菜「椒鹽豬腳」

邵族料理喜歡用刺蔥料理食物，日常料理中經常運用，也喜食奇力魚，多鹽漬作為傳統小吃。邵族人還特別擅長醃肉，多用傳統香料和鹽醃製奇力魚與山豬肉。莊孟芸結合邵族愛用的山豬肉、醃肉技巧和香料，調整成符合現代人飲食的口味，便成為頻頻得獎，新山位餐廳甚至曾以招牌菜「邵族烤肉」代表臺灣，參加中國廚藝協會比賽得獎。

椒鹽豬腳則用黑山豬矯健的前腳，只取油花均勻的三層肉，再用馬告香料、黑胡椒、臺式蒜頭、肉桂、五香粉，醃製冷藏四天後，過油酥炸，再進烤箱烘烤。莊孟芸說：「椒鹽豬腳料理起來費時費工，但皮酥，肥肉Ｑ，瘦肉軟嫩，一次可以吃到三種口感。」吃的時候搭配蒜頭或擠上檸檬汁，或者搭配原住民手工泡菜，都很對味。幾乎是每桌客人都會點的招牌菜。

日月潭特產「總統魚」料理也不容錯過。這道菜據說是因為蔣介石來到日月潭時曾接受邵族人贈與的曲腰魚，接著他每次來日月潭時都指名要吃，從此曲腰魚便被冠上「總統魚」之名。因為新鮮，取材自清澈日月潭，多以清蒸方式料理，新山味佐以破布子和蔥絲，清爽中吃得到原味。

新山味餐廳對於邵族特色非常執著，既採用傳統食材與烹調手法，又不受限於固有料理方式，反而讓邵族傳統飲食得到新生命。不僅出國比賽，也招睞來很多遊客來此指名要吃邵族料理，這或許是許多臺灣原住民料理的未來吧！

Three tastes in one Kung Fu Food “Spiced Sault Pig’s Shanks”

For example, Thao people like to eat salted kellett fish, a traditional Thao snack. Thorn onions are used in everyday meals. Salted meats are the specialty—kellett fish and wild boar’s meat are pickled by traditional spices and salt. Combining wild boar’s meat, the pickling skill and spices makes a flavor acceptable to modern people. The signature dish, “Thao’s roasted meat,” once on behalf of Taiwan won an awards in China’s Culinary Association Contest.

The spicy salted pig shank is made from a black wild boar’s fore feet pickled with Magaou, black peppers, Taiwanese garlic, cinnamon, and allspice and then frozen for four days before deeply fried and roasted in the oven. It would be tasty too, when the shank is eaten with garlic or lemon juice, or aboriginal hand-made pickled vegetables. The “President’s Fish” of Sun Moon Lake is a must-eat dish.

New Aboriginal Flavor Restaurant insists on Thao’s tradition. Adopting traditional ingredients and cooking manners without being limited by them give Thao’s traditional dish a new life. 

風味美食，新山味邵族餐廳不只食物和料理方式融合日月潭當地與邵族特色，擺盤上也取材自邵族漁獲補獵的器材。

Flavor Cuisines：The dishes and cooking manners in the restaurant not only combine Sun Moon Lake’s and Thao’s features but also display the dishes on plates with Thao’s hunting equipment.

邵族烤肉，呈現邵族風味的烤肉，以燒烤方式鎖住醃製過的三層肉，逼出油脂，擠一點檸檬，鹹而不膩，令人難忘。

Thao’s roated meat: The roated meat presenting Thao’s flavor, by roasting the salted pork belly to make the grease out , with a few drops of lemon juice making the flavor unforgettable.

油悶玉筍，在地山產嫩筍，以油燜方式料理，卻絲毫不油膩，相當爽口。

Muffled bamboo shoots with oil: muffling the local bamboo shoots with oil, not greasy but fresh of lemon juice making the flavor unforgettable.

椒鹽豬腳，豬腳以用馬告、黑胡椒、蒜頭、肉桂、五香粉醃製後，過油酥炸，再進烤箱烘烤。皮酥，肥肉Ｑ，不可錯過的招牌菜。

Spicy Salted Pork’s Shanks: frying and roasting the pickled pork shanks with Magao, black peppers, garlic, cinnamon, and allspice; crispy skin, springy fat meat. A must-eat signature dish.