#雞排

[mushroomgrenade]

你今天想吃什麼？

[sevyonekucar]

[xiangqiankua]

捷運車站及車廂內禁止飲食

[kuma-photo]

「台南～台中の旅（２）」 台湾は言うまでもなく旨いものの宝庫だけど 現地の取引先の人はよく 台南はその中でも別格と言うので 期待に胸を膨らませて現地に入った

度小月本店の担仔麺 集品蝦仁飯の蝦仁飯 筑馨居のお任せコース

どれも忘れられないほどに旨かった

最終日は台北の馴染みの店で食事をしたけど そういう普通に美味しい食事とはちょっと一線を画す 心に刻まれるレベルのグルメたちも この旅に素敵な色どりを添えてくれた

[lineav155]

[yumingpai]

心跳加速

[huang0415]

【橋村炸雞】韓國美食必吃口味桃園大江購物中心

[a-wei-lin]

用盡心雞巨無霸雞排 | 台中最大最浮誇大雞排！一天只賣7小時，周末還休息～

《用盡心雞巨無霸雞排》真的太狂了！上次朋友說這間用盡心雞巨無霸雞排很厲害，阿偉當時還真不當一回事，畢竟經歷過浮誇的台中美食洗禮，台中雞排在大，好像也就那麼回事，但朋友買來《用盡心雞巨無霸雞排》後，阿偉真的錯了⋯這尺寸⋯也太扯了吧🤣幾乎兩倍紙袋大，厚度也很夠，吃起來真的飽到一個誇張。 Continue reading 用盡心雞巨無霸雞排 | 台中最大最浮誇大雞排！一天只賣7小時，周末還休息～

[beautyupdate]

台北中正｜公館煎餅果子 來自天津的街邊小吃 酥脆勾人的層次口感

你喜歡吃可麗餅、抓餅、高麗菜、韭菜盒子、水煎包這些食物嗎？如果你也喜歡這類型的小吃，那煎餅果子我想你一定也會非常的喜愛。自從我在高雄瑞豐夜市第一次嚐到煎餅果汁之後，我就對煎餅果子念念不忘，後來就開始發現原來在台北各大區也開始有了煎餅果子的蹤跡。位在公館的煎餅果子，近一年出來的新攤販，營業時間不一定，但每次看到都有排隊人潮，到底好吃值得買嗎？讓我們繼續看下去。 #煎餅果子 #公館煎餅果子 #台北公館美食 #taipeifood #台北中正美食 #公館 天津街邊小吃

你喜歡吃可麗餅、抓餅、高麗菜、韭菜盒子、水煎包這些食物嗎？如果你也喜歡這類型的小吃，那煎餅果子我想你一定也會非常的喜愛。自從我在高雄瑞豐夜市第一次嚐到煎餅果汁之後，我就對煎餅果子念念不忘，後來就開始發現原來在台北各大區也開始有了煎餅果子的蹤跡。位在公館的煎餅果子，近一年出來的新攤販，營業時間不一定，但每次看到都有排隊人潮，到底好吃值得買嗎？讓我們繼續看下去。 煎餅果子-天津風味美食 地點：100台北市中正區羅斯福路四段90巷1號攤位號 營業時間：不一定 要碰運氣 用餐方式：外帶 付費方式：現金、電子支付（Line Pay) 每人平均價位：$80 值得推薦：ＯＯＯＯ 公館煎餅果子在哪裡？ 這家就位於公館的捷運站出來，右手邊大概一走路大概步行大概兩到3分鐘就可以到達。 公館煎餅果子…

[chanretom]

年產值破百億的炸雞市場爭霸戰！鹽酥雞、雞排-天使雞排詹翔霖副教授

[way337]

數一數二雞排 |這間台中碳烤雞排很強！輾壓一中8兩雞排，難怪排隊人潮這麼多～

《數一數二雞排》很好吃！這趟去潭雅夜市(大雅夜市)發現了不少美食小吃，好比這間數一數二雞排就是其一，滿滿排隊人潮一點也不輸大雅夜市蔥油餅林江蔥油餅。這間數一數二雞排在彰化可是相當有名，雖然說在台中擺攤沒在旱溪夜市等，但光在雅潭夜市的人氣強強滾就知道有多厲害…阿新我這一天被數一數二碳烤雞排驚呆… Continue reading 數一數二雞排 |這間台中碳烤雞排很強！輾壓一中8兩雞排，難怪排隊人潮這麼多～

[mathnerdfoodblog]

When I was in 香港 / Hong Kong, I had some of what has become one of my favorite styles of fried chicken, 大雞排（大鸡排）XXL Fried Chicken from 豪大 / Hot Star.

After coming back to the USA, my partner and I missed the chicken that we had and decided to make some for ourselves. The batter is made with tapioca and potato flour and is thus gluten-free. The spice on the chicken is a mixture of椒鹽（椒盐）/ spiced salt, paprika, 花椒粉 / Chinese "prickly ash,"五香粉 / chinese five-spice, and capsaicin powder.

This picture is from one of the most recent times that we made it at home, using chicken thighs instead of chicken breast.

The recipe we originally followed can be found here (this is not our site), but we tend to mess around with recipes we like and make food by sight and taste.

[saytainan-blog]

[台南東區]丸飯咖哩新饗宴✘日式熟成咖哩專賣店!新品推薦看這篇

「丸飯食事處」推出了一系列以咖哩為主角的日式熟成咖哩專賣。在這裡，你可以品嚐到將日本傳統咖哩與多種經典主食的完美結合，不僅價格親民，更有著令人驚喜的無限續盤服務，充分體現了老闆對顧客滿足感的重視。 🈺oo的營業資訊 FB社群：丸飯食事處崇學店🏠：台南市東區崇學路21號☎：06-2892992⏰：11:00–14:00⏰：17:00–21:00加入 LINE@ 線上預約 👣崇學店的位置地圖 📸崇學店的現場環境 ↳店面簡潔明亮，帶有日式的清新和整潔，為顧客提供了一個舒適的用餐環境。 🥢熟成咖哩的餐點明細 唐揚雞 熟成咖哩 $168厚切豬排 熟成咖哩 $168炙燒叉燒 熟成咖哩 $138QQ布朗尼球 $58地瓜可樂餅…

[ashi-cookie]

雞排……

[atlaculture]

Cultural Cuisine: Dinner with the Beifongs

I've been wanting to analyze the dishes the Beifong were offering for years now, but procrastinated because I knew it would be time-consuming. After much research, I'm pretty satisfied with the headcanon I've created!

My theory? The Beifongs did not want Aang to feel welcome in their home, even before he started bickering with Toph. Allow me to provide the evidence.

Red Braised Spare Ribs

Red-Braised Spare Ribs or Hong Shao Pai Gu (红烧排骨) is a popular Chinese pork dish characterized by its sweet and savory flavor profile. This is achieved through the red-braising method: Cooking the ribs in a mixture of light & dark soy sauce, rock sugar, Shaoxing wine, and other aromatics like ginger & star anise.

While I've had this style of ribs before, this has to be the most decadent plating of the dish I have ever seen. Not only is there a giant pile of the spare ribs, but they literally lined the bowl with extra slices of marrow-filled bone. As delicious as that looks to a meat-eater, don't you think it's a bit tasteless to display all of that in front of a monk?

Sweet and Sour Fish

Sweet and Sour Fish or Tang​ Cu ​Yu (糖醋鱼) is a beloved Chinese dish composed of a battered & fried fish covered in pineapple, red bell pepper, and the ever-iconic sweet & sour sauce.

However, it seems like the chef skimped a little on the sauce and toppings, calling even more attention to the dead fish on a plate...

Pan Fried Pork Buns

Pan-Fried Pork Buns, also known as Sheng Jian Bao (生煎包) or Sheng Jian Mantou (生煎馒头), are a popular Chinese specialty. They're beloved for their contrast in textures and flavors: They combine a soft, fluffy top with a crispy, golden-brown bottom and juicy pork filling.

Not much to say, other than the Beifongs are pretty much serving up the entire pig at this point.

Steamed Lobster Tail

I'm guessing the Steamed Lobster Tails (蒸龍蝦尾) were served to ensure they had equal-parts seafood and pork dishes on the table. When I think of Chinese lobster dishes, I always think of the Cantonese-style lobster tails served at the fancy sit-down restaurants in California.

Soy Sauce Braised Chicken Wings

This one might be a bit of a stretch, but that bowl of light brown ovals looks like braised chicken wings to me. Soy sauce braised chicken wings or hóngshāo jī yì (紅燒雞翼) are a popular dish known for their sweet and savory flavor, as well as their glossy, sticky glaze. They're a staple of Chinese-American restaurants.

Compared to the previous ATLA meals I've covered, the meat-content of this dinner is kind of ridiculous.

Fried Rice

A staple of every Chinese restaurant, from mom-n-pop takeout joints to the most bourgeois of banquet halls. Fried rice can be vegetarian, but I'm pretty certain that the Beifongs' version had meat in it, since there wasn't any on Aang's plate.

So what exactly did Aang get to eat during this decadent feast?

Aang's Meal

Tea. Soup. Scallion Fried Rice. Giant Pile of Plain Rice.

And that's it.

They had one of the most important people in the world as their honored guest and the Beifongs served him the kind of meal that a broke college student might think to make. Admittedly, the scallion fried rice looks tasty but it's still just rice and green onion.

You expect me to believe that the richest family in the Earth Kingdom could only provide the Avatar with rice and soup? When there's plenty of vegetarian options within Earth Kingdom cuisine?

No, this was a very passive-aggressive way of telling Aang that he can go eff right off. Why did they not want him there? Probably because they knew his presence in their house meant he needed their help with the war effort, and they are just too wealthy to bother caring about anything outside their rich person bubble.

[fritesandfries]

Taiwanese Chicken Cutlet 炸雞排

I wanted to recreate a more dinner-friendly version of the fried chicken that you see at Taiwanese night markets. They're usually pounded flat like a schnitzel but I wanted a less intimidating variation that could go on rice and salads. The aroma is warm and slightly spicy, and it is not the fried chicken you're used to. In fact, I crave this more than I crave the "standard" fried chicken (RIP Revival for the Minnesotans). Oh, this recipe has an added bonus: it's gluten-free and you can't tell.

You can use any kind of chicken you want but I prefer dark meat. I love how it's just richer and more tender, but they are high in fat. If you opt for white meat, definitely marinade the chicken for more than an hour.

For 6 servings:

Marinade:

6 pieces skinless chicken thighs

4 large cloves garlic, minced

2 tablespoon rice wine

2 tablespoon soy sauce

2 teaspoon granulated sugar

1 1/2 teaspoon kosher salt

1 teaspoon five spice powder

1/4 teaspoon white pepper

Frying:

Vegetable oil

1 cup sweet potato flour

1 teaspoon baking powder

Pat dry the chicken thighs before marinating. Combine all fo the marinade ingredients together in a large gallon-sized storage bag or container. Marinade for at least an hour.

In a large heavy-bottom pan, fill the pan with about 1-inch deep of vegetable oil. Heat the oil over medium heat. (The oil is ready when it sizzles after you add a drop of water into it.) Meanwhile, mix together potato flour and baking powder. Add mixture to a plate and coat the chicken thighs, one piece at a time.

Cook coated chicken, 4-5 minutes on each side or until it is golden brown. Let is rest for about 5 minutes before slicing and serving.

Serve over rice. Adding other side dishes is highly recommended for a balanced meal. You know, like vegetables.