用感情煮的好味道

环境★★★
服务★★★
餐饮★★★

品尝美味先预约

循着潺潺流水声,石碇乌涂溪步道中段有块木牌写着「这一站,幸福」,饕客推荐的私房料理「福田居」即由此去。远远望见店主人蹲坐门口,剥除刚采摘的桂竹笋壳,客人来此就像到邻家作客般自在。老板娘黄田甜的好手艺经口耳相传,店内常现涌进百余人的盛况,自家种的菜供不应求,就与周围协力菜园合作,保证新鲜。店里没有制式菜单,而是依照当令食材烹调,老板娘笑说:「都用感情煮的啊!」想品尝石碇道地农家菜,别忘提早预约。

【新北餐厅】福田居 - 老板介绍庭院种植作物|TaiwanDay

与猴子抢收成

「福田居」环境清幽,店外可见到风格特异的植栽景观,从清丽的竹墙,到百余种花卉和鱼池,店内还有许多女主人搜集的雅石。老板沿路为我介绍各种作物时,一边身手俐落地拔除杂草,采几根笋子,他说,山上的猴子也爱来这里抢食,收成时常常要和它们比赛。 「福田居」镇店之宝为一鹅「鹅宝」与一犬「黄莉莉」,兴致来时「鹅宝」会奋力拍翅舞上一段,幸运的客人还可能吃到韭黄鹅蛋。

今日菜单

白斩鸡:农家菜少不了的白斩鸡,来自村里饲养的土阉鸡,水煮后鲜嫩甜美,成功「封」住鸡汁,微沾酱油就很下饭。
桂竹笋猪脚:猪脚采用黑毛猪后腿,皮Q肉厚没腥臊味,和酱油、冰糖卤约 ‘小时,表面色泽红亮晶莹,再加入高纤解腻的桂竹笋,成了营养丰富的招牌开运菜。
剥皮辣椒鸡汤:以香菇、蛤蜊、姜、红枣和放山鸡一同炖煮,汤头如瓜仔汤般甘甜,但多了微麻的剥皮辣椒风味。招牌还有羊奶埔鸡汤、山药排骨汤。

 

【新北餐厅】福田居 - 白斩鸡|TaiwanDay
【新北餐厅】福田居|TaiwanDay

红烧狮子头:狮子头备料繁复,黑毛猪后腿肉加入芋头、荸荠 、芹菜、洋葱等配料,手工揉甩十多下,个个结实饱满,下锅油炸至表面微酥,再与白菜慢熬,一口咬下满嘴溢香。
南瓜米粉:南瓜米粉加入香菇、萝卜、木耳等佐料拌炒,香气缭绕,米粉柔润有弹性,最能吃出家常的滋味,素食者也能同享。
茶叶醉虾:石碇特产东方美人茶入菜,鲜虾肉质弹牙爽口,不只带有酒香,更多了茶香余韵。

黄金蛋豆腐:硕大金黄的糖心鸭蛋赏心悦目,半凝膏腴味美,是店里最受欢迎的料理之一,搭配石碇豆腐的特殊焦香和绵密口感,一吃难忘。
清蒸鲈鱼:当天采买的新鲜鲈鱼,仅以破布子调味,蒸约12分钟,味道清爽又养生。老板娘自信地说,要非常新鲜的鱼才能这样料理呢。
凉拌情人桥&枸杞南瓜:取「茄」台语发音名作「桥」,经水煮仍维持艳紫色泽,蒸南瓜同样强调食材原味,只加一点盐、姜、枸杞调味,两道凉拌料理皆开胃爽口。

【新北餐厅】福田居 - 丰盛的一桌菜|TaiwanDay

台北故宫、九份老街夜景、十分老街放天灯、淡水马偕古迹巡礼5天4夜之旅

宜兰蜻蜓石下午茶、漫游人间仙境明池湖、栖兰森林神木群5天4夜之旅

宜兰陶隐工坊、花莲静浦划船、台东鸾山爬树趣6天5夜之旅

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Fine cuisine prepared with passion

environmenta?�a?�a?�
Servicea?�a?�a?�
Food and beveragesa?�a?�a?�

Follow the babbling rivers, and midway along the Wu Tu river trail in ShiDing, you will encounter a wooden board written a�?this stop, happiness.a�? Highly recommended by gourmands, this is where Fu Tien House resides. From a distance, the owner is seen kneeling down at the doorstep peeling shells off freshly picked bamboo shoots. Dining here feels so comfortable and easy ita��s as if visiting a neighbor for tea. The owner, Ms. Huang Tien-tien cooks so well her cuisine is known around town. Hundreds of guests crowding the restaurant is a commom scenario. Homegrown vegetables are short for supply, hence Ms. Huang collaborated with nearby gardens, to ensure that ingredients are fresh. There are no fixed menu in the restaurant. All dishes are served according to the seasons. a�?All is cooked with love and passion,a�? Ms. Huang said grinning. If youa��re yearning for local ShiDing cuisine, dona��t forget to reserve in advance.

Taiwan Traveli?sDelicacy - Fu Tien Housei??TaiwanDay

A harvest fighting off monkeys

Fu Tien House is located in a tranquil environment. The plantations surrounding the building is rare. From the wall of bamboos, a field cultivating over hundreds of flowers, to a fish pond and Ms. Huanga��s abundant collection of fine rocks. While introducing me to the cultivations along the way, the owner skillfully picks away the weeds and a few bamboo shoots. He said that the wild monkeys living in the mountains also like to hunt for food here. At time of harvest, ita��s a competition. A goose named a�?Huh-baoa�? (goose baby) and a dog a�?Huang Lilya�? are two treasures of the restaurant. Huh-bao flaps his wings upon excitment. Lucky guests get an extra dish of fried goose eggs with chives sometimes.

 

Todaya��s menu:

White Cut Chicken (Chinese poached chicken, cold dish): a typical local dish. Local breed chicken poached to keep it juicy, tender and sweet. With a little soybean sauce, its perfect with rice.

Pork knuckle and bamboo shoots:

Selected Iberico pork knuckle with thick meat and chewy skin, braised in soybean sauce and crystal sugar until the surface turns red and crispy. Then simmered with bamboo shoots for refreshness. This chefa��s specialty is nutritious.

Chicken soup with peeled chili pepper:

Simmered with mushrooms, clams, ginger, dried dates, this chicken soup has a sweet and mild chili flavor. Other chefa��s special soups are goat milk chicken soup and pork ribs soup with yam.

Taiwan Traveli?sDelicacy - Fu Tien Housei??TaiwanDay
Taiwan Traveli?sDelicacy - Fu Tien Housei??TaiwanDay

Braised pork balls:

Pork balls require a complex preparation. Iberico pork mixed with taro, water chestnuts, celery, and onions, then kneaded for over ten times until each meatball is thick and solid. Deep-fried for crispy surface and then simmered with Chinese cabbages. Bite in! Let the scent explode.

Pumpkin rice noodles:

Rice noodles fried with mushrroms, carrots and fungus. The smell is intriguing. It tastes soft but with elasticity. This dish is the best entry to local cuisine. Vegetarians can dig in too!

Tea-drunken shrimps:

Drunken shrimps prepared with ShiDinga��s local grown Oriental Beauty Tea. The shrimps are chewy and refreshing with not only the taste of wine but also tea.

Golden egg tofu:

Large and golden soft-boiled duck eggs, with their fine appearances, are one of the most popular dish in the restaurant. Served with ShiDing tofu which has an extraordinary thick, caramelled flavor. The taste is unforgettable.

Steamed striped bass:

Fresh striped bass bought in the morning seasoned with only some Cordia dichotoma. Steamed for 12 minutes. Ita��s refreshing and nutritious. Ms. Huang said with confidence that only a�?very fresha�? fish can be cooked this way.

Eggplant, goji and pumpkin salads:

Poached eggplants and steamed pumpkins only lightly flavored with salt, ginger and goji to preserve the original taste of the food. BothA� dishes are appetizing and refreshing.

Taiwan Traveli?sDelicacy - Fu Tien Housei??TaiwanDay

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