EP12《一顆高麗菜的公路旅行~雲林產地見學之旅》下集-TU-PANG地坊餐廳主廚-張皓福 #餐桌上的哲學家

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臺灣條條小路通產地！親自到產地走一趟，你會看見生產者每一道製程的背後，究極的努力與堅持。本集【餐桌上的哲學家】「一顆高麗菜的公路旅行」產地外訪單元，讓我們跟著「綠色餐飲指南年度大使」:地坊餐廳主廚張皓福，實地前往農業大縣-雲林，精選〈萬豐醬油〉和〈余家愛玉〉，來一場產地見學之旅，體驗從產地到餐桌，從泥巴到嘴巴的奇幻旅程。 1.聊聊雲林的農特產，來地名與特產連連看，聽眾知道有哪些? (斗六-文旦、醬油；大埤-酸菜；北港-麻油；西螺-米；二崙-西瓜；台西-文蛤；水林-番薯；東勢-胡蘿蔔；林內-木瓜；莿桐-蒜頭；元長-黑金剛花生；土庫-蜂蜜；古坑-柑橘、咖啡、柳橙 ) 2.為什麼想要讓大家認識愛玉，推廣愛玉? 3.皓福主廚幾次與華南社區的互動，你覺得這個社區和其他社區不一樣的地方?帶給你什麼樣的感動? 🗣️ 主持人 │葉欣 🗣️ 與談人 │TU-PANG地坊餐廳主廚張皓福 ═════ 本節目由 TU-PANG地坊餐廳贊助播出 ═════ 📍 歡迎開啟小鈴鐺、按下追蹤，持續關注《餐桌上的哲學家》！ ✉ 留言告訴我們，你對這一集的想法 ☛ https://classical977.pse.is/977TU-PANG_comments 💫 榮獲 #金鐘獎肯定的團隊，如有品牌行銷、內容企劃需求，歡迎與我們聯繫：[email protected] Powered by Firstory Hosting

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EP12《一顆高麗菜的公路旅行~雲林產地見學之旅》下集-TU-PANG地坊餐廳主廚-張皓福 #餐桌上的哲學家

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