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擔仔米粉(蛋入NTD65)
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しっとりしていながら、一本一本離れが良く、コシがあります。
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まさに台南小吃向け食材の宝庫ですね。
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海老、パクチーなど、擔仔麺に欠かせない食材たち。
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擔仔麵(貢丸入NTD60)
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擔仔麵(オリジナル・NTD50)
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実演台の手元。
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お馴染み、喉越しの良い小麦の中華麺です
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撮影お許しいただきました。
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府城棺材板(NTD80)
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中身は小海老の入ったシチューです。
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各種豆腐
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平揚げの魚丸
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大根
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昆布。ここ台南では魯味の人気者ですが、よく考えると、琉球食文化との共通項を感じざるを得ません。
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手前は豚の血液を固めたものか。かにかまもありますね。
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おなじみ、豆花(ドゥーファ)
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乾伊麵、統一科学麺。
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2014/08
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2014/08(部分拡大)
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2014/08(部分拡大)
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ショップカードの接写です。
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台南に来たなら、台北ではあまりお目にかかれない本来の台湾料理を、心ゆくまで堪能したいもの。
なかでも、台南小吃の代名詞とも言える擔仔麵といえば、市内には有名店が二つ。
ひとつは、台北の忠孝東路や桃園空港の地下など、台南以外にも積極出店している54000234,度小月](ドゥシャオユエ)さん。
そして、もう一軒の大御所が、今回ご紹介する民族路の「赤崁擔仔麵」さんです。
店舗は大きく立派、キャパシティもありながら、とても清潔なお店ですね。
歩道に向けた大きなガラスの向こうでは、例によって擔仔麺作りの実演が。
店内の注文も、当然ここで調理され、道行く人々も思わず足を止めて見入っています。
一歩店内に入ると、壁面のデザインやちょっとした什器備品の数々にも、台南の食や暮らしを連想させる様々な意匠が凝らされていて、旅行者にはとても楽しい空間演出がなされています。
なかでも、本物の食材を見せて台南小吃の理解を得ようという工夫は、ホスピタリティ溢れるもの。
日本人にはなじみのない色合いや形の豆腐類、乾麵、腸詰、煮もの等々、実際に使われる台南小吃の食材が並べられていて、我々の目を楽しませてくれます。
さて、先ずは「擔仔麺」(NTD50)から。
麵に米粉と小麦中華麺があるのは何処も同じ、魯蛋(ルーダン)、貢丸等々のトッピングもまた然りです。
サッと食べ終えてしまう、少量の一杯が、ここ台南の伝統的スタイル。
台風襲来の夏の漁閑期(小月)に、漁民たちが台南の街に天秤棒(擔仔)を担いで麵を売り歩いた、伝統スタイルです。
蝦を中心にとったあっさりしたスープに、ニンニクのふんわり効いた甘辛い肉味噌の取り合わせは、優しい味わい。
米粉(ビーフン)は一本一本にしっかりしたコシがある絶妙な戻し具合なのに、離れも良くサラッとした喉越し。
中華麺は、この擔仔麺の代名詞のような存在で、やはりするすると入っていく喉越しの良さが特徴ですね。
さて、もう一品「府城棺材板」(NTD80)を。
棺材とは、まさに棺桶の意味なのだと。
だから、それを忌み嫌って一部の店は「官」と字を置き換えていますが、それでは本来の文化が潰えてしまう・・
厚切りの食パンを刳り抜いて油で揚げ、中身は小海老の入ったシチューです。
クリームシチューのような牛乳感はなく、あっさりとした塩味のスープにとろみをつけた感じですね。
まだまだ、珠玉の台南小吃たちは山ほどあって、何時の日か必ず再訪してみたいところ。
例えば、ここ嘉南地方に出張した日本人たちが、ご当地の小吃を、清潔な空間で、しかもダイジェスト的に堪能したいなどという場合、このお店はうってつけだと思いますね。
我々を席に案内してくれたのも、店内の食材をあれこれ説明してくれたのも、とても気さくな女性のご主人。
これだけのお店を日々切り盛りして、大きく維持されているパワーにはひたすら脱帽です。
料理の旨さは勿論のこと、それだけではない諸々のホスピタリティもしっかり高めて、遠来のお客さんを持て成し、故郷の台南が誇る小吃を広めようという、大きな志が伺えますね。