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| Posted: 23 Sep 2011 03:00 PM PDT 夜市小食難以媲美米芝蓮星級的豪華大餐，你亦不會在此看到優美如畫的風景。 然而，在台灣，就算是最毫不起眼的小食攤檔，對美食之豐富想像與創意，絕對數一數二。 從原汁原味的傳統佳餚，以至將小吃精華重新解構再改造的街頭美食，選擇應有盡有，值得我們向讀者推介。 現在就讓我們帶領讀者進入台灣的熱門夜市，介紹當地最惹味的小吃。 臭豆腐與榴槤一樣，臭豆腐令人又愛又恨。 發酵過的臭豆腐經過油炸，再配上泡菜、醃胡蘿蔔與辣椒醬。 內地、香港和其他亞洲中國城的臭豆腐讓我不敢領教，但是，台灣臭豆腐卻是我的心頭好。 台灣到處都有臭豆腐，只要追隨夜市裏陣陣飄來的臭味就行了。 哪裏嚐到臭豆腐： 台北，饒河夜市 大腸包小腸台式香腸包著糯米腸。 把黏牙的糯米塞進大腸中，用炭火烤過切開，釀入台式傳統微甜的香腸內。 跟紐約市的熱狗截然不同，絕對不會搞錯，味道相當好。 哪裏吃到糯米腸： 高雄，瑞豐夜市 棺材板棺材板源於台南夜市，把厚片多士炸成金黃色後，挖空中間的麵包，淋上濃稠的海鮮濃湯作為內餡。 這大概就是台南版的三藩市海鮮周打湯麵包。      |
| Posted: 23 Sep 2011 08:28 AM PDT Anyone can stick up a shack on the sand, stock it with beers and call it a beach bar. But what makes a great beach bar? It could be the sand-in-your-toes factor, or the washing and hissing of the waves nearby, or the sunsets or the people you meet. But the truth is there's no formula, no magic ingredients that will guarantee a place in a list of the world's best beach bars. We've included spots that range from the chic and the elite with smooth lines and mesmerizing cocktail waiters, to the haphazard, thrown-together shacks constructed from scavenged driftwood. The only thing these places have in common is that once you've been, you inevitably start planning to get back there someday, somehow.    |
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