臺灣餐飲老店 Long-established Restaurants in Taiwan

經常看美食節目的人，想必對「麟師傅」這名字或臉孔不陌生。身材看起來就像個大廚師的「麟師傅」，就是宜蘭渡小月餐廳的第四代傳人陳兆麟。

說起度／渡小月，有人想到臺南度小月，也有人聯想起宜蘭渡小月。南北菜色大不同，但是都反映出臺灣早期生活。在號稱生活富裕的現在，這些古早味菜吃起來，反而滋味濃郁豐富，吃得到食物的原味。吃一頓渡小月，會讓你驚嘆：「原來真正好吃的東西，嘗起來是這滋味啊！」

宜蘭渡小月已經有四十五年歷史，到現在已經整整經營了五代。麟師傅說早期跟著阿公爸爸開始做小吃，一直到第三代麟師傅的父親才開始有宜蘭渡小月這個品牌。因為父親早年除了渡小月，還兼做外燴廚師，宜蘭渡小月的菜單洋溢著滿滿的蘭陽古早味。

宜蘭渡小月的特色自然是蘭陽料理，以黑棗肚和麻油雞這兩道菜來說，黑棗肚是用冰糖、紅露酒、龍眼來燉豬肚，口味甜鹹兼具，是嫁娶生子時的必備菜。麻油雞跟黑棗肚一樣甜鹹兼具，這是蘭陽料理最大特色。

麟師傅一肚子的蘭陽道地美食經

說到糕渣，麟師傅馬上眉飛色舞，麟師傅說：「這道菜要好吃，秘訣在於餡料要持續拍打一小時十五分鐘，讓水分變少，整體口感變得極為綿密。」製作糕渣的高湯更是精華所在，豬大骨得熬上八小時，整體結合讓口感極富層次。麟師傅自豪地說：「這是我們從阿公阿祖一直傳下來的作法。除了糕渣，渡小月的招牌還有棗餅、西魯肉，卜肉等。

麟師傅說，臺灣料理特色在於多元化，單單蝦子就可以做出一百種變化。蛋自然也能有多種變化，如有名的老菜「日月雙撇」，白煮蛋對半剖，中間加肉餡菜頭筍子，再合起來就是一道完整的菜。很有特色，可是現在已經很少人做了。

說到未來的方向，麟師傅說自己參加味全第四屆到第九屆料理比賽，共得了五次獎。全國廚師美食展連續蟬聯三屆冠軍。為了比賽，不停挑戰自己，對於蘭陽料理抱持著「一生懸命」的精神，2013年華航與四大名廚合作菜單，麟師傅也名列其中，就是因為不想失去創新與自我挑戰的企圖，麟師傅掌舵的宜蘭渡小月是許多人到宜蘭旅遊時，相互推薦與最具口碑的餐廳。

Chef Ling’s authentic Yilan cuisine

Chef Ling became very excited when talking about traditional deep-fried meat balls (Gaozha), he said: “The secret to this dish is to hit the meat for one hour and 15 minutes to reduce the moisture so the overall texture becomes dense.” The broth of making Gaozhao is even the essence, where the pork bones are stewed for 8 hours before the overall combination becomes highly textured. Chef Ling was very proud and said: “This dish has been passed down from my grandfather and great grandfather.”

Chef Ling also mentioned that Taiwanese cuisine feature diversity and can have many different variations from egg even. For example, the “Sun-Moon egg” is made of halved poached egg added with meat filling in the middle to become a complete dish.

Chef Ling mentioned that he has participated in the 4^th to 9^th culinary competition and has won 5 times. He also won the 3^rd championship in the national chef culinary exhibition. He participates in completion to challenge himself. He does not want to lose innovation and ambition to take self-challenge. His restaurant is highly recommended by tourists visiting Yilan.

洋蔥鵝魚肝醬，以鴨肉包著洋蔥與魚肝醬，視覺華麗，口感層層迸發出多種食物融合的美味。

Onion Goose with Fish Liver Sauce: Onion and fish liver sauce wrapped with duck for a luxurious look. The different layers of texture are fusion of delicacies from various food.

傳統西魯肉，經陳兆麟改良過，先鋪上蛋酥網，再將肉絲、香菇絲等食材倒扣入內，淋上芡汁，並佐以魩仔魚丸。

Traditional Silu Meat: Modified by Zhao-Ling Chen, it is layered with crispy egg, followed by turning the ingredients such as shredded pork and mushroom, drizzling over thickened sauce and serve with larval ball. 

糕渣，糕渣是用豬後腿肉、雞胸、蝦仁等材料剁後，與大骨高湯混煮，冷卻凝固後再油炸，一口咬下流出濃郁鮮美的內餡。非常推薦的單品。

Traditional deep-fried meat balls: Made of pork leg, chicken breast, and shrimp and cooked with pork broth, followed by cooling, coagulating and deep-frying. Highly recommended. 

櫻花蝦炒飯，炒飯最考驗廚師手藝。宜蘭渡小月的櫻花蝦香味四溢，蝦味十足。

Cherry Shrimp and Stir-Fry Rice: A highly recommend and aromatic stir-fry rice from  Du Hsiaw Uyea Chinese Seafood Cuisine. 

地址：宜蘭市復興路三段58號（宜蘭高中旁）

電話：03-9314688

營業時間：周一至周日11:30~14:00 17:00~21:00（除夕、大年初一公休）

周邊景點：宜蘭設治紀念館、宜蘭酒廠、昭應宮、宜蘭酒廠甲子蘭酒文物館、楊士芳紀念林園鑑湖堂

特色：傳統糕渣、肝花、棗餅、西魯肉湯、仙草燉雞湯

交通：國道5號宜蘭出口下交流道走192線道經環河路左轉復興路；臺北轉運站搭巴士至宜蘭後，步行約22分鐘。

ADD: No.58, Sec. 3, Fuxing Rd., Yilan City, Yilan County, Taiwan (Next to National Yilan Senior High School)

TEL:+886-3-9314688

Business Hours: Monday to Sunday 11:30~14:00 17:00~21:00（Closed on Chinese New Year’s Eve, Lunar Calendar January 1^st）

Surrounding attractions：Memorial Hall of Founding of Yilan Administration, Yilan Winery, Chaoying Temple, Jiazilan Wine Museum in Yilan Winery, Jian-Hu Hall in Yang Shih-

Features: traditional deep-fried balls (Gaozha) , fried meat, prune pastry, Xilu meat soup, Chicken soup stewed with grass jelly

Transportation: Take National High Way No. 5, get off Yilan Exit, take Route 192 and pass by Huanhe Road, turn left to Fuxing Road; Take Bus from Taipei Transit Station to Yilan, walk for 22 minutes.