一冊泛黃的祖傳藥方本子、一幅手推攤前父母笑容滿面的老照片、一天只賣120份當歸鴨的堅持，林家當歸鴨是許多嘉義人從小吃到大的在地小吃，也是出外遊子懷念的家鄉味。
林家當歸鴨第一代從1969年開始經營，從一開始推著攤車，在芒果樹下大水溝旁販賣，後來才改為店面。林家本是中醫世家，從林亮宏的父親開始不再行醫，但林爸爸很珍惜祖父從昭和三年留下的中藥冊，當時決定做小吃時特地從中尋找入菜的配方，就是為了不忘本。這是林家當歸鴨湯頭的由來，也是林家當歸鴨與坊間當歸鴨不同之處。
許多傳統中藥方都會用到當歸，有「十方九歸」之說，因此又稱為「藥王」。《本草備要》認為當歸「補血、潤燥」，又說鴨子「滋陰補虛」。當歸和鴨子本就有活血滋補之效，林家當歸鴨以整株當歸條切塊熬煮，用四物為基礎，加上其他中藥材，搭配兩年以上的老鴨母仔燉煮。林亮宏說：「特別要選鴨母仔是因為她耐燉，能吸收中藥精華，香甜、不澀不柴不燥熱，所以四季都可吃。」
A book of ancestral formula and the old photo shows the smile of parents. Lin’s Family Angelic Duck only sells 120 angelica ducks per day. It is the local snack for many Jiayi people.
Lins’ Family Angelica started business in 1969, from booth vendor to the restaurant. Lin’s family was a family of Chinese medicine and the father of Hong-Liang Lin cherished the book of Chinese medicine by searching formula for cuisine and applying the formula to Angelica duck.
Many traditional Chinese medicine use angelica while Lin’s Family uses the entire strain of angelica to cook with four medicines and others, together with the 2-year-old duck.
暖胃回甘的當歸鴨一天限量120份
慢燉五小時的湯頭呈現琥珀色，入口時中藥味淡淡的，沒有很多人害怕的苦藥味，且喝了之後還會回甘，是很多人第一次嘗試後大呼驚喜好喝的原因。但因為費時費神，一天只限量供應120份，店外大排長龍往往就是為了這名聞遐邇的當歸鴨。
除了父母傳承下來的當歸鴨，林亮宏新開發的筒仔米糕和排骨酥湯，也是經常熱賣到鍋底朝天的招牌。食材和口味取自當地，符合南部人的口味，兩項一起搭配著吃非常對味。排骨酥湯的排骨則用純大豆釀造醬油加上中藥材先醃三天，讓排骨吸收醃料的精華。湯頭採用大骨和冬瓜一起熬，清香不油膩。筒仔米糕曾榮獲行政院農委會第一屆臺灣百大米餐廳全國大賽第五名。排骨酥湯也得到嘉義特色小吃比賽入選。林家當歸鴨更是諸羅十大特色小吃店之一。
林亮宏繼承後改為店面經營，還是經常被父母的老客人感動。有些許久找不到老攤子的客人喝過當歸鴨湯後，再細瞧牆上的老照片，激動的說原來這就是他找了好久懷念的味道以前愛吃的當歸鴨路邊攤。他的父親雖然不行醫，還是找到傳承的方法，這一點，林亮宏也做到了。
Warming Angelica Duck is limited to 120 orders per day
The broth becomes amber color after stewing over low heat for 5 hours. Due to the complex process, only 120 ducks are offered daily while people line up the store for this famous angelic duck. Hong-Liang Lin also developed glutinous rice cake and pork rib soup that are also sold out. The rice cake was awarded by Council of Agriculture as the top five Taiwan 100 Michelin Restaurant competitions. The crispy pork rib soup entered the final list of Jiayi specialty while Lin’s Family Angelic Duck is one of the top ten restaurants.
After Liang-Hong Lin inherited the business from his father and changed to restaurant, many guests would still come and be moved by the taste.
筒仔米糕，選用濁水溪產的尖糯米，讓米吸足特調醬汁，與肉燥和香菇一起蒸，吃得到米的香味與口感。
Rice cake: The glutinous rice from Zuoshui River is selected to absorb the sauce and steamed with minced pork and mushroom.
排骨酥湯，排骨酥湯的排骨用純大豆釀造醬油，加上中藥材醃三天，讓排骨吸收醃料精華。湯頭加入冬瓜，清香不油膩。
Pork rib soup: Pork rib is marinated with soy sauce made of pure beans and Chinese medicine. The soup is added with winter gourd for a refreshing and non-greasy taste.
當歸鴨，用整株當歸熬煮，以四物為基礎，搭配兩年以上的老鴨母仔燉上五小時，鮮甜又養生。
Angelica Duck: Cooking with the entire strain of angelica and based on the four Chinese medicine, and 2-year-old shall stew for 5 hours before getting it sweet and healthy.
當歸鴨麵線，養生溫和補品，四季皆可吃。每天許多人大排長龍為的就是這一味。
Angelica Duck and Noodle: Mild nutritious food for all year round. Many people line up every day for this taste.
地址：嘉義市民生南路457號
電話：05-2836036
營業時間：周一至周六15:30~22:00（周日公休）
周邊景點：民生公園、北回歸線太陽館
特色：當歸鴨麵線、排骨酥湯、筒仔米糕
交通：國道1號下嘉義出口經北港路右轉世賢路右轉民生南路；或嘉義客運至獅子社區站步行約1分鐘
留言列表
北部店家 Northern Taiwan (4)
