台南美食

Description

周氏蝦捲

五十年老店，內餡以新鮮火燒蝦及上等豬絞肉、魚漿等材料充分攪拌，外皮則以豬腹膜包裹後，再裹上粉，下鍋油炸，原先分布在腹膜上的油脂溶化，滲入內餡。嚐來格外鮮嫩多汁、香味四溢。

Chou's Shrimp Rolls

50-year old store uses only fresh shrimps and quality minced pork, mixed with fish paste as fillings, and then wrapped with pig belly membrane, dipped in flour, and deep-fried. The aromatic evenly spread lard inside the membrane will melt into the fillings, giving the shrimp rolls the extra juicy and mouth-watering smell.

松稜糖燻滷味

堅持古法製程，醇厚滷汁細火滷煮，再用紅糖煙燻增添香味，採用「真空充氮」包裝，保留食材鮮美原味，鹹中帶甜令人齒頰留香回味無窮。

Song-Ling Sugar Smoked Braised Food

Song-Ling insists on maintaining an ancient braising technique, and using brown sugar for smoking in order to enhance the fragrance. The vacuum nitrogen-charged packaging fully retains the freshness and taste of the food ingredients; the rich flavor will linger tantalizingly in your mouth.

全生綜合丸子湯

每天手工自製，絕不加任何化學添加物，完整保留魚丸最佳鮮度。採上等黑旗魚製造的純正旗魚丸、火燒蝦搭配旗魚漿製成的蝦丸、豬後腿肉天加蝦米的貢丸、帶有古早醬油味蒸出的肉丸等四種丸子。高湯是每天現熬的大骨湯加上煮丸子鮮甜的湯混合出完美比例的全生高湯。

Chuan Sheng Meat Ball Soup

Chuan Sheng Meat Ball Soup made fish balls by handmade daily without adding any chemical addictives instead to retain the freshness. This shop provide four kinds of balls: marlin balls made of black marlin pulp, shrimp balls made of whiskered velvet shrimp and marlin pulp, meat balls made of the meat of pigs’ hind legs and small shrimp, and meat balls with traditional soy sauce. This shop combines two kinds of perfectly proportioned broth: one is cooked daily with big bones; the other is the flavorful broth in which the balls are cooked.

瑞珍蚵仔煎

取安平靠海之便，主要以新鮮蚵、蝦為食材，搭配豐富的蔬菜，蚵仔煎於鐵板煎至黃金色，表皮香酥內Q軟，此即蚵仔煎。安平瑞珍因世居於安平，祖父、父親世襲都是插蚵為生，蚵仔煎的口味更是傳承祖父之手以古早煎法，口味獨特，新鮮海料更是當日現採，嘗過都會讚不絕口。

Oyster Omelet restaurant

Gifted by the An-ping harbor, the oyster omelets use fresh sea oysters picked on the day of purchase (or you can also choose shrimp flavor) and green vegetables, and pan-fried until golden so that the surface is crispy while the fillings are soft. Rui Zhen is a three-generation business, with the traditional pan-fry technique having been taught and passed on by the grandfather gives the omelet an old-time flavor so that all who try it will give it a thumbs-up.

小南米糕

三代相傳百年的小南米糕，採用旗山黑豬肉特調的肉燥，是道地府城傳統美食。從東門圓環遷移到現址大同路，頭家「北港仔」黃慶珍先生講究遵古製法，精選Q度高的花壇長糯米，並使用環保的竹葉包裹，洋溢芳香氣味，香味撲鼻。

Hsiao Nan Rice Cakes restaurant

Hsiao Nan Rice Cake making secrets have been handed down from generation to generation for over a hundred years. The rice cakes use a special seasoned mince made from Qishan black pigs, and are a genuine Tainan delicacy. Having moved from Dongmen Roundabout to the current location on Datong Rd., the boss, Mr. Ching-Chen Huang, is very fastidious about the making of these cakes. The mince is wrapped with Huatan long glutinous rice in eco-bamboo leaves, and gives a pleasant aroma that will delight your senses when you open it.