EPISODE · Mar 15, 2026 · 40 MIN
EP.11 港口的味覺航線：基隆魚漿文化與多元飲食史 ft.生態廚師張育瑋
from 島嶼廚房 · host 孫佳玲
在基隆， 一碗魚漿湯， 其實連著一整座港口城市的歷史。 為什麼蛋腸成了基隆限定？ 咖喱與沙茶，又怎麼走進港城餐桌？ 《島嶼廚房》第十一集，我們從魚漿的製作工序出發， 一路談到港口發展、漁業興盛， 也走進—— 🔥 雞籠中元祭的由來 🌊 「流浪頭」地名背後的港灣記憶 🐟 崁仔頂漁市清晨的魚市文化 一口魚漿， 藏著海港貿易、族群移動， 也藏著基隆人共同的味覺記憶。 當老技藝逐漸式微， 我們是否還能從味道裡， 讀懂這座城市？ 《島嶼廚房》 帶你沿著港口的味覺航線， 聽見基隆，也看見飲食背後的文化身分。
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EP.11 港口的味覺航線：基隆魚漿文化與多元飲食史 ft.生態廚師張育瑋
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