Description
Genre: Food Reality Duration: 6 Episodes x 30 Minutes
Episodes Episode 1 – Vegan Bowl Vegan Bowl is a kitchen that redefines how Taiwanese flavors are experienced, without meat but never without depth. Each dish is crafted with precision and imagination, drawing from the richness of Puli’s soil and the ingenuity of the restaurant’s founder, Ya-fei. Her philosophy emphasizes health and sustainability, and with every dish, Vegan Bowl asks: can the essence of Taiwan’s culinary soul exist without meat? The answer, revealed through Ya-fei’s vibrant bowls of texture and taste, is a resounding yes. 《一碗食舖》重新定義台灣風味的體驗。不含肉類，滋味卻深邃悠長。主廚雅妃取材於埔里大地的饋贈，以精準手藝與創意巧思，將時令蔬果與穀物化作驚艷味蕾的藝術。每一道料理皆秉持健康與永續理念，證明植物食材同樣能呈現飽滿盛宴。色彩鮮活、層次豐富的碗中佳餚，正是對「台灣美食靈魂能否超越肉類」的篤定回應。這不僅是味覺體驗的躍遷，更是一場風土與匠心之間的深度對話。 Episode 2 – Kiln Chicken Kiln chicken is one of Taiwan’s most demanding food traditions, a test of patience and precision that few can master. At Cai Gong Dian Restaurant, this craft has been passed down by the Lai family for decades. Every chicken is carefully wrapped, coated in a specific soil deep into the night, before being sealed under layers of smoldering ash in a kiln. The reward for this incredible effort is unmatched: meat that melts from the bone, and a flavor that carries the essence of fire and earth. 甕窯雞是台灣最講究、也最艱難的傳統美食之一，不僅考驗耐心，更考驗精準。能真正掌握這門技藝的人並不多。於《菜公店餐廳》，這項手藝已由賴家傳承數十年。每一隻雞，從細緻包裹、深夜裹上特製泥土，到最後埋入窯中、覆上層層炭灰與餘燼，無一不是細心與功夫的累積。這份辛勞換來無可比擬的回報：肉質鮮嫩脫骨，風味中蘊含著火與土的精華。 Episode 3 – Oyster Roll Generations of the Wu family have dedicated themselves to perfecting their signature oyster rolls. Beginning with oysters sourced from Dongshi’s coasts, they are carefully mixed by hand with numerous ingredients to create a filling that is savory yet delicate, before being fried to golden crispness. Beyond the crunch, however, lies a story of resilience and creativity, rooted in Dongshi’s coastal heritage but carried forward through the Wu family’s unwavering dedication. For them, the oyster roll is a legacy, where each bite carries the taste of home, the warmth of family, and the bonds that hold them together. 吳家三代人將畢生心血傾注於一道招牌蚵卷。東石港的鮮蚵，經由手工細緻調製，包裹進金黃酥脆的外皮。一口咬下，清脆聲響之間，滿載海洋的饋贈與家族的堅韌故事。這道蚵卷是手藝，也是東石海岸的生活記憶。對吳家而言，它象徵傳承：每一口，都是故鄉的滋味、家的溫暖、血脈相連的深情。海的味道，因這份堅守而歷久彌新。 Episode 4 – Bando Roadside banquets, also known as bando, are as much about people as they are about food. A defining feature of Taiwanese celebrations, these open-air feasts rely on teams of chefs, assistants, and suppliers whose livelihoods are tied to the spectacle of a single evening. For Master Chef Ah-ji, who has dedicated his life to keeping this tradition alive, every banquet is like a grand performance, where each dish is sequenced with precision. Together with his team, they create not just a meal, but the embodiment of Bando’s heritage and resilience, one that continues to endure against the tides of change. 路邊辦桌是台灣最具人情味的盛宴。對總鋪師阿機而言，每一場辦桌都是精心編排的演出，從食材準備到上菜節奏，皆精準如儀式。他與團隊在臨時搭建的灶台前，以一道道熱騰騰的料理，延續著承載數代台灣人記憶的飲食傳統。與團隊攜手完成的，不只是一桌佳餚，而是一段文化的傳承：那份歷史的厚度與不屈的精神，使辦桌在時代變遷中依舊屹立不搖。 Episode 5 – Fu Xing Restaurant Fu Xing Restaurant has carried the flavors of Taiwan’s Military Dependents’ villages for nearly seven decades. Born out of necessity, this cuisine is unlike any other, where flavors from across provinces were layered together in the cramped kitchens of military settlements. Today, third-generation couple Cheng-feng and Ying-ying continue that legacy, treating every dish with the same focus and care that began with Ying-ying’s grandmother. Through their dedication, Fu Xing Restaurant carries forward the resilience and memories of the families who shaped these military villages. 《復興餐廳》傳承台灣眷村風味，至今已近七十載。這種獨特的飲食文化誕生於特殊年代，在眷村狹小的廚房裡，天南地北的滋味相互交融，形塑出獨樹一幟的風味。如今，第三代傳人政峰與瑛瑛延續這份傳統，以瑛瑛祖母一脈相承的專注與用心烹製每道菜餚。憑藉這份堅持，《復興餐廳》持續傳遞著塑造眷村文化的堅韌精神與時代記憶。 Episode 6 – Amis Indegenous Cuisine For Taiwan’s Amis community, food is inseparable from culture, community, and land. At Cifadahan Restaurant, that bond is celebrated daily, where the menu is guided by what the land and waters provide. Here, cuisine is an act of storytelling, whether through hotpots cooked with stones drawn from nearby rivers, or dishes that turn wild greens into vibrant feasts of color and nourishment. It is a careful craft, grounded in reverence for nature’s gifts yet reshaped with imagination that keeps the tradition alive. 對台灣阿美族而言，食物與文化、社群與土地緊密相連。於《Cifadahan餐廳》，這份聯結每天都在被頌揚，菜單隨山海的饋贈而變化。烹飪，是《Cifadahan餐廳》講述故事的方式：無論是以河灘卵石炙煮的石頭火鍋，或是將野菜化作繽紛盛宴的創意料理，皆是對自然最真摯的禮讚。這門精細的技藝，既根植於對天地恩賜的敬畏，也以充滿想像的巧思重塑傳統，讓古老智慧在當代餐桌上持續生長。
Language: Mandarin
Year: 2025
Territory/Rights available: Contact us for more details
Show Format: HD
