吃過會想念的飄香百年紅燒肉🔥│台灣台北市北投區 東明香紅糟肉/滷味 Unforgotten delicious classical red yeast pork🔥│Doingmingxiang red yeast pork/cooked meat Beitou District, Taipei, Taiwan

youtube影片link：https://youtu.be/wRZ0pqHouFc

東明香這個品牌是蔡老闆之前在士林菜市場經營時所創立的，主營燻雞燒雞和鹹水雞，因為味道佳，生意甚是火爆，過年節時僅三天就能售出1200隻雞。除此之外，攤位上還會販賣一些滷味和紅糟肉。紅糟肉是經紅麴醃製後高溫炸製而成，因此被稱之為紅糟肉，但在台灣也有很多人叫這種為紅燒肉。

The brand of Dongmingxiang was founded by boss Cai when he was operating in Shilin vegetable market, it mainly engaged in smoked chicken, roast chicken and salted chicken. Because the good taste, business of Dongmingxiang was very hot. 1200 chickens could be sold in only three days during the New Year Festival. In addition, some stewed meat and red yeast pork were sold at the stalls. Red yeast pork is pickled with red yeast and fried at high temperature, so it is called red yeast meat, but in Taiwan, many people also call it braised meat, which has similiar pronunciation to the red yeast pork in Chinese .

蔡老闆他們雖說之前賣燒雞燻雞賺了不少錢，但操勞了一輩子的他們退休不幹還沒幾年，又感覺閒的發慌，於是決定重操舊業，但僅製作稍稍輕鬆一點的紅糟肉。蔡老闆紅糟肉的獨門配方是一味豆瓣醬，說來還頗具神秘色彩。聽說源起於蔡老闆父親從大陸帶來的一張自清宮流出的配方，後又經過蔡老闆的一些改良調整，才有了如今的秘方。

Although they had made a lot of money selling roast chicken and smoked chicken before, boss Cai and his wife, who had worked hard all their lives, still felt boring since they retired. So they decided to go back to their old business, but they only made red yeast pork, which is simpler. The unique recipe of boss Cai’s red yeast meat is a special bean sauce, which is quite mysterious. It’s said that it originated from a recipe from the Qing palace brought by boss Cai’s father from the mainland. After some improvement and adjustment by boss Cai, the secret recipe came into what it is today.

現在蔡老闆夫婦兩個人就在北投關渡捷運站的關渡醫院旁擺了一個小攤，有許多客人只是經過，聞到香味就會停下買上一份品嘗，還有客人甚至特地從信義區開車到北投，一個多小時的車程只為這一口美味的紅糟肉。無論是新客抑或老顧客，吃過的幾乎都讚不絕口，蔡老闆家的紅糟肉既能吃到豬肉的原味，也能品味到紅麴的鮮甜，也難怪自信滿滿說吃過就一定還會想！

Now Mr. Cai and his wife set up a stall beside the Guandu hospital at the Guandu MRT station in Beitou. Many guests just pass by, and when they smell the fragrance, they stop to buy one. Some guests even drive from Xinyi District to Beitou, and it takes more than an hour’s drive only for this delicious red yeast meat. No matter new guests or old customers, almost all of them praised the delicious meat. The meat can taste not only the flavor of pork but also the fresh sweet of red yeast. No wonder that boss Cai said it confidently– once you eat it, you will want it!

但因為蔡老闆夫婦年事已高，身體已經大不如前，能夠維持每天下午三點到六點出攤，兩位已經非常辛苦。雖說比起燻雞鹹水雞，紅糟肉的製作相對輕鬆，但前期紅麴的發酵，豆瓣醬的釀製無不繁雜而頗費力氣。想要一品美味的大家一定不要錯過出攤時間喲！

But because Mr. and Mrs. Cai are old and not as fit as they used to be, they have worked very hard to keep going out from 3 pm to 6 pm every day. Although compared with smoked chicken and salted water chicken, the production of red yeast meat is relatively easy, but the fermentation of red yeast and the brewing of bean sauce in the early stage are all complicated and laborious. If you want take a try, you must not miss the time of the stall!

店名：東明香
地址：台灣台北市北投區知行路225巷8號

Shop name: Dongmingxiang
Address: No.8, Lane 225, Zhixing Road, Beitou District, Taipei, Taiwan

youtube影片link：https://youtu.be/wRZ0pqHouFc

以上由 LATTE 口述，助理橙子整理。
The above was dictated by Latte and sorted out by assistant Jin

未经允许不得转载：LATTE FOOD 拿鐵美食 » 吃過會想念的飄香百年紅燒肉🔥│台灣台北市北投區 東明香紅糟肉/滷味 Unforgotten delicious classical red yeast pork🔥│Doingmingxiang red yeast pork/cooked meat Beitou District, Taipei, Taiwan