關於 daikon pancake ，我們在網路上蒐集到這些相關的討論、資訊與評價

Thanks for having me🥳 for this Korea Wando Country Exclusive VIP dinner 🍽😋 with the amazing kitchen team, Executive Chef for Ritz-Carlton Peter Find & Korea Celebrity Chef Sung Yul Nam.

Ponzu tuna noodle with braised daikon
冷盤小食用韓式麵豉醬將新鮮的吞拿魚切條調味，再配上醬煮蘿蔔，擺了炸蓮藕脆片，整體表現清新開胃而且十分討喜，實為一道成功的開場。

Korean wild mushroom porridge
不用意大利飯而用上糯米煮成粥，有點像韓國人蔘雞入的糯米做法，上菜時有桌邊服務，澆淋的高湯，超鮮菇香湧上來。

Oceanic fish jeon (Korean pancake)
白淨彈潤的鱈魚伴蒜味橄欖油和鋪上墨汁脆片和魚子醬令整道菜脫俗不凡。

Korean munkyeong omija (Five- flavour-fruit) sorbet
五味子雪葩嚐一口同時具有辛、甘、酸、苦和咸五種味道，很有層次感，衝擊味蕾。

Steamed wando ASC abalone with seaweed soup, fermented ake and kelp
接下來一道由青山島公司由韓國後花園之稱擁有水質和環境優勢的莞島出產之野生鮑魚—宮鮑，肉質煙韌，味道鮮甜。最後加上一片海藻昆布味的薄片，入口綿綿地在口中散開，毫無疑問是入口即溶的效果；宮鮑跟海膽的甜感交織，鮮味強烈，充滿海洋的氣息，大口吃滿口都是奢華！

Noksaek hanwoo grilled striploin infuse with soya sauce, Korean undilute liquor and cabbage
主菜的配菜是刷上辣椒粉半烤過的娃娃菜，呈現乾身但又不失口感，有別於原來的泡菜形態，韓牛肉質軟腍，熟度精確，沾上鮑魚醬油提鮮和搭配韓式辣醬才是正宗的食法，把韓牛的味道發揮到極致。

Mango ginger sobet, mango pomelo salsa, "bird nest" ginger comfit
食完一道重口味的主菜，以清新的芒果和薑味雪葩撞在一起可以清洗一下味蕾，加上少許燕窩恰到好處。

Green tea cream, raspberry confit, sobet and pink grapefruit soup
已近尾聲，主廚把抹茶慕絲淋上一層抹茶白朱古力跟花生碎外層薄脆，葡萄柚汁和覆盆子雪葩配合得優雅不膩，甘味與酸甜的平衡剛好，沒有違和，還非常搭調。

台北（北投）阿輝伯蘿蔔絲餅


早上六點一開業，早已有人在等待排隊了。
主掌著煎台的老闆娘跟忙著備料的老闆有節奏地各司其職進行著。

這裡賣的是「三板釜」：蘿蔔絲餅、飯糰、豆漿。
(或米漿也可混漿)


在小編五花肉三歲時便開始經營，已過了30幾個年頭，我也已長大成人變成了搶手的十八少年...而阿輝伯呢？

阿輝伯是當年教老闆娘這份手藝的江蘇老兵，店名取自師父的名字，而不是一般尋常人取自自己的名號為店名，頗有傳承和飲水思源的意味。


蘿蔔絲餅加蛋，端過來就是一切四。
極力推薦，第一口先不加佐料，品嚐金黃不焦、清脆度滿分的油煎餅皮功力及蘿蔔絲的鮮甜味後，再喝上一口一早現做的豆漿，一搭一唱充分的顯現出蘿蔔絲的實在和豆漿的濃醇度。

然後，你就會感受到一些人生的體悟。


時間：早上六點賣完為止，所以請當隻早鳥早起搶票搶食物。
地址：中央南路、亞藝影音的旁邊，因在路邊不好停車，請節能減碳當減肥地走過去會好點。


「一切四」一片餅他會非常俐落地幫你切好四份走跳江湖術語，大家要好好記起來，恕以後不再解釋，恩哼哼。

#阿輝伯蘿蔔絲餅 阿輝伯蘿蔔絲餅

編輯:五花肉Joseph 高麗菜Kali

Taipei (Beitou) Uncle Hui’s Daikon (radish) pancake.

6 AM of early morning, the queue is already there.

The owner of the food stand who’s preparing the materials, and his wife who’s in charge of the griddle station, are both making the works on fire.

There’re three main courses they sell: Daikon pancake, rice roll, and soy milk ( you can mix with rice and peanut mike as an option).

This little stall started business when I was just a toddler, it has been more than 30 years since. I’m now all grown up, but how about Uncle Hui?

Uncle Hui was a veteran who taught the lady owner the secret of the Daikon pancake, then the shop was named after Uncle Hui as a gratitude, also the pass-on of 2 generations.

Daikon pancake with an egg, the main attraction, is served with four slices in one plate.

I highly recommend to try the original taste without any sauce for the first bite, enjoy the crispy but not over-fried pastry, and the sweetness of fresh chopped radish. Then take a sip of the soy mike which is freshly made every morning. The perfect combination is beyond your imagination.

Some people comprehend the essence of life during this fine food experience, I myself sure did.

Open Hours: 6 AM until sold out, so you better be an early bird.

Location: Next to the TSUTAYA DVD rental shop on Zhongyang S. Rd., Beitou Dist. Not easy to find a parking place, so I personally suggest to do it in an eco-friendly way, go by foot from Beitou MRT station.

Insider Tips: Remember one serve include four slices, it has a professional way to say it “Yi-Qie-Si”. Don’t ask what that mean again, cuz me, AKA Fatstreet Boy, have told you one time

英文編輯 花枝丸Caca .