超讚的飽食感full-stomach

5 螃蟹羹/油飯Crab Thick Soup/ Glutinous Oil Rice

在廟口可以吃到各種海產生鮮所製成的羹,而各種食材所製成的羹也因為口感的不同而會有不同的風味,這家的小吃很單純,就螃蟹羹和油飯,鮮美的螃蟹綜合上等魚漿,堆成小山丘狀的油飯在在都令人食指大動。

You can find many kinds of potage made of all seafood, and they all taste different because of instinct raw materials. This stall simply serve crab potage and glutinous rice. Fresh crab combined with first-class whipped fish and the mound-like glutinous rice are all seducing your appetite.

 

6 米粉湯Rice-Flour Noodles Soup

傳統的米粉湯攤子,酷愛古早味的人可不能錯過,埔里米粉加上各式的切料不一會兒你就會扶著肚子滿足地打個嗝囉

The traditional grourmet can’t miss this stall. Rice-flour noodles from Puli and all sorts of plain dishes will soon conquer your empty belly.

 

7 魯肉飯/金針排骨Braised Pork Rice/ Day Lily Spareribs

好吃的魯肉飯從古早就傳下來的手藝,經過了半個世紀,口味仍然是一點也不含糊,用切好的豬肉先以紅蔥頭和蒜頭爆香,加入水煮成魯肉飯的湯汁。金針排骨用的是豬大骨熬的高湯,加各種料都美味喔,有金針、赤肉、豬心等。

This delicious food was handed down since long time ago. It tastes even better by now. Stir-fry the mince port with red onions and garlic and then stew them with water to make the sauce. Day lily sparerib’s soup is boiled with pig’s bones for a long time, and added with other delicious materials like day lily, pork, and pig’s hearts, and so on.

 

8 旗魚飯/鮮魚湯Sailfish Rice/ Fresh Fish Soup

旗魚是基隆的特產,旗魚飯用的是旗魚肚,鮮魚湯就不一定了,不過只要是魚類料理,鮮一定是必備的美味條件,魚湯加點米酒可完全把鮮味提出,好喝百喝不膩。

Sailfish is the special product of Keelung. This cuisine is cooked with sailfish’s belly, but not necessary for the soup. But as long as you are cooking fish dishes, being fresh is essential. Some drops of rice wine will help extract the fresh taste of the fish. You will feel like having it once again.

 

10 螃蟹羹/油飯Crab Thick Soup/ Glutinous Oil Rice

在廟口可以吃到各種海產生鮮所製成的羹,而各種食材所製成的羹也因為口感的不同而會有不同的風味,這家的小吃很單純,就螃蟹羹和油飯,鮮美的螃蟹綜合上等魚漿,堆成小山丘狀的油飯在在都令人食指大動。

You can find many kinds of potage made of all seafood, and they all taste different because of instinct raw materials. This stall simply serve crab potage and glutinous rice. Fresh crab combined with first-class whipped fish and the mound-like glutinous rice are all seducing your appetite.

 

11 魯肉飯/排骨湯Braised Pork Rice/ Spareribs Soup

魯肉飯一直是台灣人簡單方便又吃得飽的家常小吃,餓的時候來碗魯肉飯,配上鮮美的排骨湯,冬瓜金針苦瓜三種各有不同風味,排骨醃炸過後在攤前的三層鐵蒸籠裡,一直蒸到爛為止,味道好極了。

This food is always popular with Taiwanese, because it’s easy to make and easy to feel stuffed. When hungry, just have one bowl of it coupled with fresh and delicate spareribs soup, which is flavored with squash, day lily, or balsam pear. After being deeply fried, the spareribs are steamed in a 3-level iron steamer till they are totally over-cooked. It tastes excellent!

 

12 排骨麵Spareribs Noodles

老闆攤位上圓柱形的鐵蒸籠中有著一杯一杯的排骨酥湯,倒出來加上麵就是排骨麵囉,香氣隨著蒸籠中冒出的煙隨風飄散,經過攤位前總會不自覺的肚子餓起來呢。

Cups of crispy spareribs soup are kept warm in the iron steamer on the stall. Take out the soup and put in the noodles will make the spareribs noodles. The beautiful smell emitted form the steamer will remind you of hunger.

 

19 肉羹/清排骨Pork Thick Soup/ Spareribs in Clear Soup

假如說「光復肉羹」你一定會覺得耳熟吧,這就是這攤的主人所闖出來的,與31攤「肉羹順仔」齊名喔,老闆的肉羹湯就是當初煮肉羹的同鍋湯,做法與其他人不同。

The “GuangFu Pork Potage” should will ring the bell to most of you. It’s started by this owner here and is the same well-known as the 31st “Shun’s Pork Potage”. His soup is made by the double cooked potage, which distincts form others.

21 排骨飯Spareribs Rice

這攤的排骨吃起來又香又不會太硬,也沒有一般炸排骨過油的燥味,原來,老闆的排骨是先炸後再滷的,排骨從醃到炸到滷,每一道程序都有特別的調味呢!

The spareribs here taste savory but not too stiff, unlike most others’ greasiness. The little trick is deep fry the spareribs and then stew. From salting to frying and then to stewing, he all put in some special flavor!

 

25 韓國魷魚羹Squid Thick Soup

這家的魷魚羹,魷魚是清燙的,嚼起來又香又脆的,搭配羹湯濃稠的口感,真是不賴說!而且羹湯是由柴魚湯加上各種配料味道鮮美,最後加上沙茶醬和九層塔美味獨具,其他的商品還有紅燒鰻、四神湯等。

The squid in their soup is boiled in freshwater. It tastes tasty and brittle. Along with the thick potage, they make another amazing couple! The potage is composed of TsaiYu soup, and all kinds of fresh and delicious materials, and at last added with barbeque sauce and Jiou Tseng Ta. Other products at this stall are eel braised in soy sauce and four tonics soup.

 

25-4 何家排骨羹/紅燒鰻Spareribs Thick Soup/ Braised Eel

鰻魚的料理非常需要技巧,要保持鮮味,香嫩才會有好口感,紅燒更增加美味,炸得酥脆的排骨配上濃稠的羹湯,值得用心品嚐,攤位上兩個竹篩子盛著紅燒鰻和排骨粉有古早的味道喔。

It takes skills to cook eels. You must keep it fresh so that it will taste tender and great and better be stewed. The crispy spareribs with the thick potage definitely worth your while. The stewed eels and sparerib held in the bamboo sieve will bring you back to the old times!

 

27 米粉湯Rice-Flour Noodles Soup

透明有彈性的米粉配著清湯,好吃的米粉湯不能煮太久,若濁了,太糊了就走味了,家常口味,還有小吃攤都會有的「黑白切」,提供各式的豬肉、豬內臟,豆腐也是不錯的選擇喔!

The limpid and chewy noodles in clear soup cannot be cooked for too long a time or the soup will get muddy and lose its flavor. It tastes like home. With “all you may take” at most stalls, you also can have all kinds of port, and pig’s internal organs, and soybean curd.

 

27-1 羊肉羹/羊肉魯飯Rice-Flour Noodles Soup

羊妹妹羊肉羹有許多網路上的留言都讚不絕口喔!使用廟口有名的羹湯魯肉做法以新鮮羊肉作成的料理,羊肉用了三十多種香料炒過,細心料理一點也不含糊,記得加些黑醋使羹湯更香喔!

Miss Mutton’s mutton potage is widely recommended by websites. They cook with fresh mutton in the famous way of braising potage. The meat is fried with over 30 kinds of spices with care. Remember to put some black vinegar as a flavoring.

 

28 油飯/肉羹Glutinous Oil Rice/ Pork Thick Soup

糯米香加上香菇、油蔥、醬油等調味,醬料也決定了油飯的口感,二十四小時的營業服務滿足隨時想要嚐到美食的人,肉羹自然也新鮮好吃。

Fragrant glutinous rice with mushroom, oil onion, and soybean sauce will make the major flavor of this food. The around-the-clock business hour will satisfy everyone dying for fine foods. Its meat broth is also excellent.

 

29 魯肉飯專家Braised Pork Rice

早年許多基隆人都在碼頭、走船工作或從事工業等,然後到廟口來吃一頓「粗飽」,像這攤就是,但一樣都賣魯肉飯,但是每一家的風味「氣味」都不同,油豆腐、筍絲等都是配魯肉飯、油飯的好搭檔。

In early years, most workers at the Keelung port will fill their stomach by having their meals here at MiaoKow. Though braised port rice is available at many stalls, they don’t taste the same at all. Soybean curd puff, and thin thread of bamboo’s sprouts will be suitable partners when eating braised port rice and grease rice.

 

30 油飯/肉羹Glutinous Oil Rice/ Pork Thick Soup

跟隔壁攤相同的內容,兩家連在一起,走過去看到一座座油飯堆起來的山,煞是有趣。

Sell the same stuff as his neighbor. It’s funny to see the little mounds of glutinous oil rice on their stalls.

 

31 肉羹大王Pork Thick Soup King

這攤和隔壁29號攤同為基隆名人「肉羹順仔」傳下來的老攤子,肉羹是魚漿製品,所以成為基隆的有名小吃,老攤好吃有秘訣,除了要有重要的「秘方」外,時間和火候都是關鍵,所以耐心很重要喔!

This stall and No.29 are all handed down from the KeeLung’s celebrity “meat broth Shun”. The meat is made of the local whipped fish, and that’s why it’s so renowned. Besides the recipe, time and skills of controlling fire are all significant to create good broth. So be Patient!

 

40 花枝羹/大麵炒Cuttlefish Thick Soup/ Fried Thick Noodles

花枝也是另一項與羹湯十分速配海鮮材料,花枝羹也受到廣泛的歡迎。大麵炒所使用的麵條比一般的要粗喔,道地台灣口味的小吃,一陣子沒嚐到時,總會很想念。

Cuttlefish is another great element in making potage, which is also popular. Fried thick noodles use thicker noodles. It’s a local Taiwanese favor. You will miss it if you’ve not tasted for a while.

 

42 鹹粥/魷魚Salty Porridge / Squid

鹹粥屬於非常傳統的台灣小吃,這攤料理的方式是直接將生米放入滾水當中煮至熟,不會過於濃稠,魷魚是清燙的,和雞捲、蝦仁捲等相同都是非常好的配菜。

This porridge is quite traditional and Taiwanese. You put the raw rice into the boiling water till it’s done and before it’s too thick. The squid is boiled in water and serve as a good side dish like chicken and shrimp rolls.

 

46 咖哩飯/鮮魚湯Curry Rice/ Fresh Fish Soup

這一攤賣的都是飯類和魚湯,咖哩飯的特色是它的肉,並非一般的咖哩雞肉、咖哩牛肉,它採用「肉羹」,創造另類口感,在廟口,你會發現,各種食材被充分地利用來作各種料理,鮮魚湯自然是基隆港口邊的招牌湯品,超優超鮮!

We sell only rice and fish soup at this stall. Curry rice is special for its meat. They aren’t regular curry chicken or beef. They adopt meat broth to make different taste. You can find various kinds of edible materials used to make all kinds of food in MiaoKo. Fresh fish soup is of course Keelung port’s specialty. Simply good and fresh!

 

68 米粉湯Rice-Flour Noodles Soup

米粉湯迷人的是它喝起來又鮮又甜的豬大骨熬成的大骨汁,現代人已沒有時間可以自己花很多時間燉湯熬湯,而在這裡,我們只要坐下來就也就能嚐到同樣美味的米粉湯!

The reason why this soup is charming is that soup made of fresh and sweet pig’s big bones. Modern people don’t usually have time to braise the soup. While here, you can have a seat and taste the delicious rice-flour noodles soup!