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米苔目湯(TWD25)
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豬軟管(TWD40)
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油豆腐(TWD30)
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米苔目乾(TWD25)
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小さな穴から圧力で麵を押し出して作ります。意外にコシがあります。
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豬舌、大腸頭(TWD50)
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オールド台北。
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店内の演出が面白い。
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小菜類(TWD25~50程度)
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油豆腐
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韮菜
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嘴邉肉
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大腸
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店頭
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2017年に移転した新しいお店です。
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台北大稻埕に永樂米苔目あり!
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バロック建築が建ち並ぶ、オールド台北を垣間見るにはうってつけのスポット・廸化街(ディーホアジエ)。
台北の皆さんに愛される、庶民の食堂がたくさんあります。
以前から、この街のパワースポットとして知られる霞海城隍廟のすぐ近くにあった「永樂米苔目」(ヨンラーミータイムー)さんが、民生路の北側、民樂路という路地に移転したと聞き、早速お伺いしてみます。
看板からして真新しく、とても綺麗で立派!
店内もまた然りで、大きく延ばしたモノクロームの写真が壁一面に転写されていて、これは昔の廸化街(大稻埕)なのでしょうね。
骨董みたいな壺も飾られていて、ご当地文化のプチ資料館みたい・・
さてさて、米苔目(ミータイムー)とは、ご当地の伝統的な麺のひとつ。
丸い孔のたくさん開いた型に、米から作った生地を仕込み、圧をかけて押し出す。
これが笊にあけられて、生乾き状態になっているのがミソなのかも。
青葱の浮いたあっさりスープと相俟った、この米からできた麺の独特な優しい食感と風合い。
それにしっかりしたコシもあって、とても魅力的なのです。
今回もついつい「米苔目湯」(TWD25)も「乾米苔目」(TWD25)も、両方食べちゃいました!
量的にも、2食でちょうど、日本のかけうどんを大盛りにしたくらいかな?
それから、此処の魅力は、結構バラエティー豊かな小菜類。
特に湯がいた豚モツ類は充実していて、血管(タケノコ)、大腸頭、嘴邉肉等々(各TWD40)・・
冷蔵ショーケースの前で指さしで。
そして、忘れてはいけないのが、油豆腐(厚揚げ)や湯がいた韮菜など。
台北の皆さんは、朝からこんなにモツなど脂っこい肉なんか食べて、よく平気だなぁ・・
と思いきや、しっかりこういうものも食べて、タンパク質にミネラルと、栄養に気を配っておられるわけですね。