独门客家创意菜

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乡土味与咖啡香

八方园乡村餐馆,今年迈向第 16年,不但保有原来的客家三合院风貌,两年前在水塘旁又建造了一栋欧式风格的「乡巴佬义式咖啡馆」,更让园区增添乡土与异国风情共存的乐趣,即使是平常日,车辆依旧排满餐厅外。

【桃园美食】八方园餐村餐馆 - 店内的装潢都是老板娘收藏的物品,走的是台湾早期传统的风格,墙上挂着各式算盘、餐厅内是木桌、木板凳|TaiwanDay

店内的装潢都是老板娘收藏的物品,走的是台湾早期传统的风格,墙上挂着各式算盘、餐厅内是木桌、木板凳,近两年开张的手作工坊中的豆腐乳伴手礼以客家花布包装,更加凸显客家整体意象。

园区内另一间乡巴佬义式咖啡馆是由老板娘儿子所经营,就读餐饮系的他,无论是在咖啡豆的挑选或是简餐的品质上,都十分讲究。在八方园里不仅有传统客家风味餐,也融合欧式咖啡馆,东西方的结合在八方园里迸出更具特色的火花。

【桃园美食】八方园餐村餐馆 - 近两年开张的手作工坊中的豆腐乳伴手礼以客家花布包装,更加凸显客家整体意象|TaiwanDay
桃园美食】八方园餐村餐馆 - 八方雀巢用鲜奶加上蛋白制成塔饼,上头用芋头加上火腿堆积而成,底层的塔饼代表巢穴|TaiwanDay

少了调味更加美味

八方园的菜色不像传统客家菜般的重口味,而多是以口味较清淡的炖煮、焖烧为主,透过菜色不断的更替,口味也慢慢做调整。八方焖鸭(又称莲子鸭)是将约 3公斤重的小红面番母鸭内外洗净处理后,塞入适量的莲子,焖煮约 3小时以上,外形看似完整,但拿起筷子一拨骨肉即分,由于费时费工,每日限量供应。凉拌蕨菜利用清爽的特制梅汁淋在烫好冰镇过的过猫山蕨上,再放上柴鱼,酸酸甜甜的滋味清爽无比,是一道极具健康概念的菜色。紫米扣肉是先将紫米蒸熟后调味,猪肉切薄片后油炸,再将紫米夹在每片猪肉里,一起蒸煮,是老板娘的创意料理。这里的客家封菜有别于传统的重口味,冬瓜与高丽菜巧妙搭配,另外加入虾米提味,烹煮过程看似简单,但却得花上整整一天的时间,才能让冬瓜和高丽菜吃起来入味。

客家咸肉,是先将五花肉用八角、葱、姜、蒜、油等调味料腌渍一个晚上,再将腌渍好的肉块放入锅中蒸煮,让肉质软嫩熟透,之后再放进油锅中让它定型。入口前沾些老板娘特调的蒜醋调味,酸酸咸咸的口感让食欲大开。餐厅里最深得顾客心的八方牛锅,食材有牛腩、牛筋和白菜,乍看浓稠的汤汁,尝起来却清淡爽口。八方雀巢用鲜奶加上蛋白制成塔饼,上头用芋头加上火腿堆叠而成,底层的塔饼代表巢穴,就完成了这道咸咸甜甜的点心。最补身子的非老菜脯鸡汤莫属,用长达二、三十年的陈年老菜脯、晒干的菜脯及新鲜的白萝卜,以小火慢慢炖煮,无需再添加任何人工调味料,即很甘甜,起锅前再加入少许蛤仔更能提鲜。

另外,餐厅备有八方园最具特色的豆腐乳,口味不像一般豆腐乳死咸,一旁还有无限供应的地瓜饭

 

【桃园美食】八方园餐村餐馆 - 八方园的菜色不像传统客家菜般的重口味,而多是以口味较清淡的炖煮、焖烧为主,透过菜色不断的更替,口味也慢慢做调整|TaiwanDay

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Bafang Hakka Restaurant

Restaurants, Taiwan Travel Blog, Taoyuan

Creative Hakka Cuisine

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Taiwan Traveli?sDelicacy - Bafang Hakka Restaurant i??TaiwanDay

Smell of coffee and local flavors

The Bafang Hakka Restaurant, now on its 16th year of business, not only contains a traditional Hakka Sanhe Yuan, but also the European, a�?Farmer House CafA�a�? built 2 years ago next to a pond, adding a sense of local meets exotic to the place. A�Even on a typical workday, the parking lot is full.

Utilizing a traditional Taiwanese look for the interior, the place is decorated with things collected by the female owner. Abacus hung on the wall, wooden tables and benches for furniture, as well as the newly opened handmade workshop where fermented bean curd souvenir are wrapped in Hakka printed fabric, all create a very Hakka feel to the place.

The Farmer House CafA� is operated by the son who has a degree in Food and Beverage. This shows in his careful selecting of coffee beans and the light meals offered. Not only can you experience traditional Hakka cuisine here, you can also enjoy a European style cafA� where east meets west, making it a vibrant place of color.

Taiwan Traveli?sDelicacy - Bafang Hakka Restaurant i??TaiwanDay
Taiwan Traveli?sDelicacy - Bafang Hakka Restaurant i??TaiwanDay

More tasty without the spices

The Bafang Hakka Restaurant differs from other Hakka cuisines in that most of the dishes are stewed or pressure cooked to give a lighter flavor. A great variety of experimentation in which ingredients were constantly replaced allowed for the flavors to evolve. Duck stuffed with lotus seeds uses a 3kg female muscovy duck, first thoroughly cleaned before being stuffed with lotus seeds, then slow-cooked for over 3 hours. The duck looks firm upon being presented, but once pierced with chopsticks, the meat falls right off the bone. Since the dish requires time to prepare, only limited amounts are offered each day. The healthy fern salad, a refreshing sweet and sour dish, uses homemade plum juice poured onto ferns, first blanched then cooled in ice water, finished with sprinkles of dried bonito flakes. Braised pork with purple rice, the ownera��s very own recipe, is a dish in which the rice is first cooked and added with spices. Cut slices of pork are then fried and stuffed with purple rice before being braised. Winter gourd uniquely combined with cabbage and dried shrimp, is a dish that looks simple, but actually, takes a whole day to bring out the right flavor.

Hakka salted pork belly uses pork belly marinated overnight in star anise, shallots, ginger garlic, oil and other spices, steamed until tender, then fried to firm the meat. Dip it in the ownera��s special garlic vinegar sauce, and the salty sourness of the meat will enliven your taste buds. The Bafang Beef Pot is the most sought after dish by diners, which uses beef briskets, tendons, and napa cabbage. Although it looks rich at first glance, it is really a light and tasty dish. Bafang Nest is a sweet and salty dessert tart made from fresh milk and egg whites, covered in a kind of ham and taro paste, the bottom representing the nest and finishing this sweet and savory dish. Dried-radish chicken soup is a healthy dish. Using aged radishes kept for 20-30 years, the dried radish is cooked on low heat with fresh white radishes to create sweetness, then added with clams right before being served.

Taiwan Traveli?sDelicacy - Bafang Hakka Restaurant i??TaiwanDay