2021/12/4  
New food award recognizes top 500 Taiwanese dishes across the country (2021/11/25)
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  • 英文 English 
    New food award recognizes top 500 Taiwanese dishes across the country (2021/11/25)

    When was the last time you ate a traditional Taiwanese meal? A new award recognizes the top 500 Taiwanese dishes. Food critics came together to pick “500 Plates”: the best dishes to represent Taiwan’s authentic and unique cuisine. The winners range from small family kitchens to the fanciest joints in town.

    Golden deep-fried pork ribs, orange snow crab porridge, and silken tofu with preserved eggs, sliced into a work of art. These are some of the highlights of “500 Plates.” Unlike global names such as the Michelin Guide or Bib Gourmand, these local food critics have come together to choose the 500 most Taiwanese dishes.

    Yeh Yi-lan
    Food critic
    We weren’t voting on the restaurants, but on the dishes. So personally I think that means it produces a broader and more diverse perspective.

    Chiang Chen-cheng
    Celebrity chef
    Today, from our understanding of local ingredients, we’re more and more familiar with Taiwanese flavors, and we understand Taiwanese flavors can be very contemporary. It doesn’t have to be nostalgic or retro.

    Fifty professional food critics were invited to choose 10 of the most unforgettable dishes of the last year, from 293 restaurants across Taiwan. The restaurant with the most nominated dishes – a solid 11 – was Taipei’s Xi Xiang Feng Noodles. The Pingtung indigenous restaurant Akame gleaned nine nominations. The youngest award-winning chef was Yang Po-wei, whose creative mahi mahi preparation wowed the critics.

    Yang Po-wei
    Award-winning chef
    In Hualien and Taitung, we have rich fishing resources. Mahi mahi eat flying fish, so they’re also called flying fish stew. So we put the mahi mahi and flying fish together in one dish, a little bit like showing the ecological chain of the food.

    The winning plates range from private chefs’ delicacies to small family eateries. These 500 dishes present the heart of Taiwan’s culinary heritage for the diners of 2021.
    中文 Chinese  
    找出10道最"台"料理本土美食評鑑榜單出爐

    不讓必比登專美於前,第1份完全出自台灣在地觀點的美食評鑑「500盤」,正式出爐,還票選出293間餐廳,精選出評審最念念不忘的十道菜。而名廚江振誠說,這是他認為、最接地氣的美食評鑑,一起來看看。

    金黃酥脆的排骨酥、燉煮成鵝黃色的濃郁雪蟹泡飯,還有大展刀工的皮蛋豆腐,都是台灣本土美食評鑑「500盤」的精選菜色,不同於米其林、必比登等世界美食評比,500盤要選的,是哪道菜最「台」。

    [[美食評論家 葉怡蘭]]
    “不是以餐廳做為他的,一個票選目標而是以料理,所以說它相對呈現出來是一個,比較我個人認為是比較開闊,然後也是比較多元觀點”

    [[名廚 江振誠]]
    “現後的今天,我們對台灣味從在地食材的理解,味道越來越熟悉,理解說台灣味也可以是很當代的,他不一定只是說懷舊,或者是說復刻”

    邀請50位專家評審,從全台293家餐廳,選出10道過去一年中最令人難忘的菜色,其中台北的私廚「喜相逢麵館」拿下11個盤子,穩坐冠軍,另外屏東原住民料理餐廳「AKAME」以9盤成為亞軍,而最年輕的得獎主廚楊柏偉,則以台東鬼頭刀創意料理,擄獲評審的胃。

    [[得獎主廚 楊柏偉]]
    “花東其實富含很多漁業資源,鬼頭刀吃飛魚,所以鬼頭刀又稱飛魚滷的做法,所以我們就把鬼頭刀跟飛魚做在一起,讓它呈現在一個盤子裡面,有點像食物(food)的生態鏈的方式”

    從私廚到小餐館,500盤美食評鑑用一道道料理,加上擺盤和澎湃的氣勢,要讓最佳台菜的美味,征服台灣人的味蕾。

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