EPISODE · Sep 29, 2026 · 43 MIN
EP13_不複製日本，做出台灣的燒鳥文化
from 元氣先生食話實說 · host 元氣先生
燒鳥不是把雞肉串起來烤熟而已。燒鳥源自日本，講究雞肉部位、切法、串法、火候與上桌速度。看似只是一串雞肉，真 正站到炭火前，才知道每一個細節都會改變口感。 從部位、刀工、串法、炭火到上桌速度，每個細節都需要職人的判斷。一鷺學習日本燒鳥的精神，卻選擇用台灣雞、台灣食材與自己的服務方式，發展屬於這片土地的燒鳥文化。 SOP守住品質底線，但真正讓客人記住的，仍是有人陪你好好吃飯的溫度。 -- Hosting provided by SoundOn
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EP13_不複製日本，做出台灣的燒鳥文化
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