EP45｜吃貨愛讀書：來一場閩客灶邊料理對話

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雖然已經過了好一陣子各位還記得一個多月前《環球時報》以「台灣人還能吃什麼？」為題的文章引發熱烈討（ㄊㄚˋ）論（ㄈㄚˊ）嗎？眾多發文中我特別欣賞文化部小編直接開出台灣書單，帶領網友們討論並了解台灣飲食的多元、豐富經過一個月，我也讀了其中幾本書 XD 如果你跟我一樣是個不瞭解客家料理的閩南人，就一起來聽聽這本《灶邊煮語：台灣閩客料理的對話》（作者：陳淑華）吧～－本集內容包括：閩南人對客家菜的印象（又鹹又香又肥？）當工具書還是飲食文學都可以～灶邊煮語介紹閔人的煮、?、炕客人的炆滷肉口感應該要綿綿酪酪還是䊆塊塊？（就是所謂的 QQ 啦！）爆香的概念，是用油帶出香氣還是著重每個食材本身的味道？閔人也常吃油蔥，憑什麼它是客家代表性食材？有夠簡單但好好吃的蘿蔔錢肉片湯－如果你喜歡《寧可當吃貨》的話，拜託幫忙訂閱並分享給親朋好友們，讓節目可以被更多人聽到，我也會更有說故事和美食的動力唷～ヾ(≧▽≦*)o FB：https://reurl.cc/9ZR4ra IG：寧可當吃貨 being.afoodie Music: Ilike Peanuts Plumbers Rag (https://audionautix.com/) 小額贊助支持本節目： https://open.firstory.me/join/cklase4t37jae0872lm9x1xmv 留言告訴我你對這一集的想法： https://open.firstory.me/user/cklase4t37jae0872lm9x1xmv/comments Powered by Firstory Hosting

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EP45｜吃貨愛讀書：來一場閩客灶邊料理對話

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This episode was published on May 22, 2022.

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