大稻埕魯肉飯 》台北大稻埕平價美食推薦 | Dadaocheng Braised Pork On Rice
Last Updated on 2018-12-29 by Foodelicious
新開幕的大稻埕魯肉飯是台北大同區平價美食之一, 不僅販售魯肉飯, 也有豬腳與控肉, 也有搭配好的便當可外帶與外送. 這次有這個榮幸可以品嚐到以上三種招牌菜餚.
Newly-opened “Dadaocheng Braised Pork Rice” is one of the low-cost restaurants at Taipei Datung District. It has braised pork rice, pork knuckle and pork belly. They also have Bento for to-go and delivery. Now, I have the opportunity to try out their cuisines.
菜單在文末 Menu is at the end of article
大稻埕魯肉飯位於華陰街傳統市場巷弄內, 位於三個捷運站 (北門站, 中山站與台北車站) 的中間, 我是從中山捷運站附近的台北當代藝術館, 沿著長安西路, 經過無數個玩具行, 轉個彎就抵達有著傳統匾額但乾淨且有空調的台式小吃餐廳. 門外的Menu 有三種語言- 中文, 日文與英文.
Dadaocheng Braised Pork On Rice is in between Beimen, Zhongshan and Taipei Main Station MRT station. However, I walked by Taipei Museum of Contemporary Art from Zhongshan MRT station. This restaurant has traditional design and its menu has three languages – Chinese, English, and Japanese.
亮色木質桌上放著店家自製的朝天椒辣椒醬, 放置筷子的餐具桶刻著“大稻埕魯肉飯福聚號 Braised Pork On Rice”.牆上掛著一張懷舊的照片, 照片裡是老闆阿公專賣飯食的民福飯店, 身為第三代的老闆採用不同的烹調方式, 卻創造出跟60年前一樣迷人的懷舊古早味.
Custom-made spicy sauce is placed on the wooden tables. There is a old picture hanging on the wall, the picture shows the owner’s grandfather opened a restaurant 60 years ago. As the third generation, the owner use creative cooking method but still remain its traditional delicious flavor.
豬腳
English Name: Pig Hock
Price: NTD $80
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完美迷人且亮褐色的外皮圍繞著形狀完整的中段豬腳, 並沒有多餘的醬汁輔佐, 只有少許青綠色蔥花做為點綴 , 反觀另一家大稻埕的“老牌張豬腳飯”, 是將豬腳切開且淋上醬汁, 就外觀而言, 我比較喜歡“大稻埕魯肉飯 ”的豬腳 – 俐落且保持豬腳原本的風味.
Bright pork skin surrounds the pork bones without any soy sauce. It has a few green onions on the top. As the other restaurant – “Mr. Chang’s Pork Knuckle Restaurant”, they use chopped the Hock and with lots of sauce. I prefer the
“Dadaocheng Braised Pork On Rice”.
豬腳用老滷汁滷經常見到, 但是用低溫烹調方式24小時卻是頭一次, 原本以為肉跟骨頭會難分難捨, 但我居然直接用筷子就可以輕鬆地分割豬肉與骨頭, 豬肉呈顯粉紅色, 就跟我在POPINA 餐酒館吃到的葛瑪蘭豬肉一樣是粉紅色, 口感比富霸王軟嫩, 豬皮也不會過度Q彈, 口感極佳, 非常推薦此道料理. 店家也有提供濕紙巾讓客人直接拿起來啃.
The restaurant uses low temperature to cook 24 hours, which mostly seen in Western Cooking Method. This is the first time I use chopsticks to separate the meat and bone easily. The meat is pink, which similar with the Ka Van Lan pork that I ate at Popina Bistro. The texture is tender and with flavorful. The restaurant also offers wet napkin as well.
魯肉飯 (小) + 魯鴨蛋
English Name: Braised Pork Rice + Duck Egg
Price: NTD $30 + NTD $15
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魯肉飯的Size比跟南陽街的“北北車魯肉飯”大1.5倍, 同樣沒有榨菜或是香菜的點綴,我個人認為吃魯肉飯就是要吃肥肉, “大稻埕魯肉飯”九成都是帶有豐富油脂的肥肉, 3~4小時的烹調帶給軟嫩的肉質, 適度的醬汁淋在飯上, 整體不會過鹹且有微甜, 在吃這碗飯的時侯是可以用“趴飯”來形容, 魯鴨蛋ㄧ直是我愛的配置, 我會建議兩個都點.
The size of the braised pork rice is larger than “Braised Pork Rice Shop”. I personally think that if eating braised pork rice, you would need to eat the fat skin. 90% of this dish are fat pork skins. Tender pork meat with fair amount of the sauce is salty and hints of sweetness. Braised Duck Egg is always my preferred side dish of all time.
控肉
English Name: Pork Belly
Price: NTD $50
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深褐色豬五花以完美的弧度呈現在眼前,視覺上完全可跟西式料理比美, 一樣是以老滷用低溫烹調方式, 以牙籤固定五花肉以免散開, 滷得透澈且偏鹹. 我最初是肥肉與瘦肉分開吃, 沒有油脂輔佐的瘦肉顯得較為單薄, 豬五花就是要肥肉與瘦肉一起品嚐會較適合.
Dark brown pork belly is displayed similar with Western cuisine. The chef uses toothpick to keep the pork belly in shape. The pork is braised throughly and salty. I would suggest to eat the pork skin and pork meat together.
蘿蔔湯
English Name: Radish Soup
Price: NTD $30
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用大骨熬煮的湯頭並不會油膩, 可以將停留在味蕾的膠質沖淡, 紅白蘿蔔是切片吸收較多湯汁, 而非像市面上是切塊, 口感也不會過軟, 店家也有金針菇的選項, 湯底皆是用大骨熬煮的.
The chef uses bones to stew the Soup broth. The daikon is in sliced shape instead of bulk. It can absorb more soup essence. The restaurant has lily flavor option.
延伸閱讀: 2017 台北新開幕餐廳與咖啡店 》2017 Taipei New Restaurants & Cafes Guide
*此為邀約文, 但撰寫的是真實感受
Restaurant Name 店名: Braised Pork On Rice 大稻埕魯肉飯
Address: No.17, 220th Lane,Chang An West Road Road, Taipei City 台北市大同區長安西路220巷17號 (MAP)
Facebook: https://www.facebook.com/DadaochengBraisedporkonrice/
Nearby MRT station: Taipei Main Station MRT station 台北車站捷運
電話: 0988-051-825
營業時間：Sunday Off; Other Days 11:30am ~ 8pm
大稻埕魯肉飯外送範圍
Menu
