臺灣餐飲老店 Long-established Restaurants in Taiwan

星期五下班後，若不想下廚，想去小餐館輕鬆吃，或外帶回家配小酒，有一半的人可能會選擇滷味，另一半則選家常菜。要是有一家餐廳可以同時滿足兩種選項，那就太好了啊！

高雄鄧師傅功夫菜就是這樣的好所在。咦？店名叫做「功夫菜」耶，怎麼跟一般人對於滷味和家常菜的印象不太一樣？難道說，這裡的滷味和家常菜，是用作功夫菜的方式來料理？

你還真猜對了。鄧師傅功夫菜創始人鄧文裕，原本學的是法國菜，學藝完成歸國後在歐式餐廳工作，漸漸地基於體力考量，再者起心動念，想做讓一般人隨時都吃得起的料理，於是開始賣起滷味家常麵。一投入後發現滷味也有專業，他因此特地去香港學了「大內秘傳」的滷味技法，店裡的滷蹄膀、滷豬腳、滷肥腸皆為特色。

1984年開始創立「鄧師傅滷味」，當時的門市只有六張桌子，2008年改名為「鄧師傅功夫菜」。現在鄧師傅功夫菜已經是由第二代的鄧至廷接手擔任行政主廚。鄧至廷說：「我們從創立的第一天起，堅持每鍋雞湯都自己熬，我們的菜吃起來自然鮮甜，都是因為加了雞湯做調味。這是我父親多年來堅持的事情，因為最基本的事情若沒做好，就跟別家餐廳沒區隔了。」

After getting off work on Friday, if people don’t want to cook but only want to have an easy meal in a small restaurant or to buy some take-out foods for some drink at home, half of the people may choose to buy braised snacks and the other half may choose to buy home cooking. It would be wonderful if there were one restaurant able to satisfy both of the choices! Chef Teng Restaurant is such a wonderful place.

Wen-Yu Teng, the founder of Chef Teng Restaurant, learned French cuisines in Japan. After coming back to Taiwan, he worked in a continental restaurant. Considering his physical strength and intention to make dishes affordable to common people, he began to sell braised foods and home cooking noodles. Once beginning to sell braised foods, he found making braised foods a profession, too. Therefore, he went to Hong Kong to acquire “Tanei Hereditary Secret Braising Tips.” The signature foods in the restaurant are braised pork shanks, braised pork knuckles, and braised pig’s large intestines.

“Chef Teng’s Braised Foods” was established in 1984. At the beginning, there were only six chairs in the restaurant. In 2008, it was renamed as “Chef Teng Restaurant.” Now Chef Teng’s second
generation, Chih-Ting Teng, undertakes Executive Chef in Chef Teng Restaurant. “Since the restaurant was founded, we have insisted on stewing chicken soup by ourselves. Our dishes taste natural, fresh, and sweet because of the chicken soup,” said Chih-Ting Teng.

三十年氣韻深厚的大內功夫，老廚新藝

鄧師傅的招牌菜，絕不能錯過滷蹄膀、滷豬腳，取經自香港來至大內的祕傳「乾燒法」，牛肉麵更是一絕。鄧至廷說：「我父親採取的是法式洋蔥湯作法，先將洋蔥炒到焦糖色，讓牛肉湯喝起來很鮮甜。」此外，很多高雄人想吃蛋料理就來吃鄧師傅的番茄滑蛋。這一盤三十塊的滑蛋可是下足重本，鄧至廷說：「番茄千萬不能過老，蛋汁蓬鬆，會比較滑口，這道菜是我們店裡賣得最好的。」

老店更要創新，第一代鄧師傅結合法國菜精緻的精神，與香港乾燒法的秘訣，謹守「餐飲工作是良心與道德之事業」的精神，開創了品牌，第二代的鄧師傅則精益求精，跟著社會在脈動。日本旅館飯店雜誌HoteRes曾將鄧師傅評為亞洲六十六家特色餐廳。更於2011年獲得交通部觀光局推薦的臺灣百大餐廳之一、臺灣美食名店等殊榮，即使如此，鄧至廷笑著說：「料理沒什麼神奇配方，就是用心做到好。」短短一句話，背後卻有許多真功夫！

Thirty-year experienced Tanei KungFu, Old Chef with New Skills

The signature dishes in Chef Teng Restaurant are braised pork shanks and braised pork knuckles cooked in light of Hong Kong’s hereditary secret “Dry Fried Skill.” Beef Noodles is even
extraordinary. “My father followed the way of cooking French onion soup-- frying onions into caramel color-- to make beef soup fresh and sweet,” said Chih-Ting Teng.

The old restaurant needs to be creative. The first-generation Chef Teng combined the delicate spirit of French cuisines with Hong Kong’s dry fried skill. The second-generation Chef Teng pursues excellency and follows the throb of the society. HoteRes , a Japanese hotel and restaurant magazine, recommended Chef Teng Restaurant as one of the sixty-six characteristic restaurants in
Asia. In 2011, Tourism Bureau, MOTC recommended the restaurant as one of the best one hundred restaurants and the famous Taiwanese cuisine restaurant.

乾燒蹄膀切盤，豬腳肥厚光亮，口感Q彈，蹄膀鮮嫩，適合配飯或小酌兩杯。

Dry-Fried Pork Shanks: The dish is made by using different stages of heat control to braise the pork shanks, making grease off pork shanks and knuckles. The sauce will be absorbed into the ingredients totally. When eating them, you don’t need to eat with the sauce.

番茄滑蛋，在地人會專程來吃的一道菜，物超所值，滑蛋腴潤分量多，配上番茄，口感清爽。

Scrambled eggs with tomatoes: The dish often ordered by local people. It is worth more than its cost. The big portion of scrambled eggs with tomatoes makes the dish taste refreshing.

乾燒豬腳: 運用漸段式火候滷製而成，讓蹄膀與豬腳完全脫油、醬汁收乾入味，吃的時候完全不用加滷汁。

Dry-Fried Pork Shanks: The dish is made by using different stages of heat control to braise the pork shanks, making grease off pork shanks and knuckles. The sauce will be absorbed into the ingredients totally. When eating them, you don’t need to eat with the sauce.