吃遍台灣｜飯後真心話
梅鎧炎《吃遍台灣｜飯後真心話》是梅鎧炎主持的美食觀察 Podcast，也是 YouTube 節目《吃遍台灣》的延伸單元。 影片版帶你看餐點、空間與現場實吃反應；Podcast 版則補上影片裡沒說完的吃後心得、店內服務觀察、價格判斷、店家冷知識與真實用餐感受。 我們不只問「好不好吃」，也會聊這家店適合誰、哪些品項值得點、哪些地方可以再觀察，以及一家餐廳背後的地方故事與時代變化。 如果你喜歡台灣美食、老店故事、餐廳開箱、探店心得與真實評論，歡迎一起吃遍台灣，也一起聊聊吃完之後的真心話。 -- Hosting provided by SoundOn
| Publishes | Weekly | Episodes | 12 | Founded | 6 months ago |
|---|---|---|---|---|---|
| Language |  Chinese (Traditional) | Number of Listeners | Categories | FoodArts |
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Latest Episodes
嘉義最有名的沙鍋魚頭，最早竟然不是賣魚頭起家的？
傳承超過70年的「林聰明沙鍋魚頭」，從嘉義街頭小吃攤，一路成為登上Netflix《世界小吃：亞洲》的台灣美食代表。
但你知道嗎？
創辦人林進卿因為太愛釣魚，意外煮出後來聞名全台的沙鍋魚頭；而店名中的「沙」字，據家族故事記載，竟然源自當年的一個筆誤！
這集《吃遍台灣｜飯後真心話》，梅鎧炎帶大家從1950年代的嘉義說起，聊聊一鍋料理背後的故事。
從第一代的釣魚趣事、第二代與眼科醫師之間的人情故事，到第三代林佳慧返鄉接班，面對傳統與... more
吃180元，老闆卻跟你說1800元。
這是台中快60年老店「佳賓蒸餃館」流傳多年的招牌幽默。
但真正坐下來吃完，再回頭聊這家店，我覺得有意思的已經不只是這個玩笑。
韭黃蒸餃、傳統地瓜粉炸排骨、蝦仁肉絲炒飯、沙茶炒麵、什錦湯……
很多味道，都不像今天流行的餐廳會刻意追求的樣子。
炒飯不一定要粒粒分明、鍋氣猛烈；
老店也不一定有漂亮的品牌設計、標準化流程與精緻包裝。
但它為什麼還能一路開到今天？
這一集《吃遍台灣｜飯後真心話》，我們從佳賓蒸餃館開始聊：
當我們已經習慣用今天的餐飲... more
來到台南，很多人第一個想到的早餐就是牛肉湯。
但台灣這麼多地方都有牛肉，為什麼偏偏是台南，最後把一碗牛肉湯發展成城市代表性的飲食文化？
這一集《吃遍台灣》，我們從台南早年的牛墟、善化一帶的牛肉產業與溫體牛供應聊起，也聊聊大家熟悉的「台南人早餐喝牛肉湯」，真的從很久以前就是這樣嗎？
而這次實際來到台南的鬍鬚忠牛肉湯，又出現另一個很有意思的問題。
同樣都是一碗牛肉湯，為什麼還要分成不同等級？
從上等、花紋到頂級，不同部位到底差在哪裡？價格往上加之後，換來的是更嫩、更多油花、更濃的... more
多年以前吃過「邱家生魚片」，那個生魚片的鮮甜，我到現在還記得。
這次再回到屏東恆春後壁湖，除了重新吃他們最有名的生魚片，也點了大龍蝦、鳳梨蝦球、海瓜子、糖醋魚片等料理。
但真正讓我想在 Podcast 裡多聊一點的，反而是那個大家最熟悉的招牌：
一份100元的生魚片。
100元是真的，但並不是走進店裡就能無限制地點。店家有自己的消費規則，而這套規則背後，其實也牽涉到餐廳怎麼經營、怎麼維持價格，以及觀光名店如何面對大量客人。
我們也聊到後壁湖漁港、碼頭上的船、海鮮的新鮮度，以及... more
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Apple Podcasts | #245 |  United States/Arts/Food |
Apple Podcasts | #50 |  Taiwan/Arts/Food |
Apple Podcasts | #110 |  Philippines/Arts/Food |
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|---|---|---|---|---|---|
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吃遍台灣｜飯後真心話 launched 6 months ago and published 12 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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