【金門深度之旅】美食與特產 Delicacies and Special Products

版權為金門縣政府所有，翻印必究

今日金門的軍事煙銷味以遠揚，但固有的風土美味卻依然存在；口感Q勁的金門麵線、香醇甘烈的金門高梁酒、傳奇的砲彈菜刀，還有許許多多的金門農產，好味的芋頭、火鍋的良伴-高梁酸白菜……，更有超級美味的小吃-廣東粥等等令人回味再三，增添戰地風光的鮮味！

The smell of gun smokes has faded away, yet
the smell of aromas of traditional dishes is still afloat, such as the chewy
Kinmen Flour Rice Noodles, the strong and tasty Kinmen Kaoliang liguer, and the
legendary Kinmen Chef Knife made of mortar shells. There are many more Kinmen
special agriculture products like taros, sour Chinese cabbage which is a great
companion for hot pot, and Cantonese style congee; all are the unforgettable
dishes from this once battle field island.

===========小吃Native Snack===========

廣東粥Cantonese Congee

金門人最營養的早餐！早期先民遠渡重洋討生活時，自廣東帶回的，米與水融合的糜，上桌前再加入肉片、豬肝、魚片、絞肉丸、蝦人、魚丸等材料敖煮，起鍋時撒上油蔥酥及青蔥，再打個蛋花即可，吃時搭配油條或閩式燒餅，可是一大享受。

It’s the most nutrition breakfast in
Kinmen. Early settlers who sail across the ocean from Canton, put together
rice, water, sliced pork, fish fillets, ground pork, shimps, and fishballs in
boiling pot and cooked with medium low heat. Add fried onions, green onions,
and battered eggs right befor removing from heat. Yo-Tiao (fried pastry) and Shaou-Bin
(oren-baked cake) are perfect matches for this delicious Canton Congee.

蚵仔麵線Oysters with Flour-rice Noodles

爛而不糊、清而不濁是金門的特色，選用細白有韌性的手工麵線，蚵仔裹地瓜粉入滾水煮成「蚵仔滾」，湯底由大骨熬成，搭以豬腸、豬血等材料，鮮美的味道自不在話下。

Well-blended but not soupy; clean and not
murky is the uniqueness of Kinmen Oysters with Flour Rice Noodles. Using
elastic hand-made rice noodles only. Oysters are wrapped around with taros
powders and dropped slowly into boiling water to make Ohah Guen (oysters
boiled). Stock soup is prepared with bones. Added with pork intestine and blood
jelly, this dish is taste-rich and popular.

鹹粿炸Deep-fried Salty Glue Rice Cake

是先以在來、芋頭、鹽、味精，加上一點胡椒粉作成鹹粿，再切成小方塊油炸而成的傳統點心，現今金門只有金城地區翁老闆的店舖座鹹粿炸。

It is made by glue rice, taro, salt, MSG
amd some prpper powder which is a traditional snack. To deep-fried and cut into
cubes before serve. You only can buy from Mr. Wong at Jincheng Town.

===========農產Agricultural
Products===========

蕃薯Sweet Potatoes

在金門已有四百年多的歷史，早年生活困頓，蕃薯便成為主要食作物。當地居民將蕃薯去皮，加工成為多種副產品，如「安脯」、「蕃薯籤」及「蕃薯脯碎」等。金門的紅龜粿和發糕均加入新鮮蕃薯製作，有別於台灣口味，值得一嚐。

The sweet potatoes have been on Kinmen for
more than 400 years. Because the scarcity of food supply in early years, the
easy to grow sweet potato becomes the major food for the local people. Skinned
potato can be further processed into many varieties such as An-Pu, and sweet
potato sticks. The Kinmen One-Goo-Guei (Red Turtle Cake, looks like turtle) and
Fah-Gao (Fah-Cake) are all made with Kinmen Sweet Potato. The tastes are
different compared to Taiwanese Red Turle Cake and Fah Cake. All are must-try.

檳榔心芋Taros

小金門的芋頭品質尤其優良，富含澱粉質，入口即化、鬆軟可口；常見的栽種方式有旱芋和水芋栽培兩種，然旱芋栽培嚐起來多了一股燒泥土味，成為金門芋頭特有的味道。

The quality of taros from the Little Kinmen
(Liehyu) is especially outstanding. Rich of amyloid; so flabby that it meltws
right away when eating. Two common ways of planting taro: plant on dry land and
on water. Dry land taro a unique, and this armoa becomes the signature of
Kinmen Taro.

金門結球大白菜Kinmen Cabbage

金門11月初最冷且溫差最大，是栽種大白菜的最佳時節，因結球生長及糖度的轉化，在此達到最佳狀況！金門結球大白菜又稱作包心菜，質優、口感香甜。

November at Kinmen is the coldest month with
the greatest temperature variation, fine time for growing cabbage because the
growing process and the transition of sweetness of cabage will reach their best
conditions this time. Kinmen Cabben has excellent quality, and are crispy and
sweet.

高梁Kaoliang

高梁喜高溫乾燥的環境，正適合在金門栽種；民國39年，金門縣政府設廠製酒，鼓勵民眾種植高梁，使得今日處處可見高梁田。每當秋收時，農民將高梁鋪在大馬路上，除了曬殼，更利用往來車輛幫忙輾過去殼，成為金門獨有的景致！

Kaoliang prefers a hot and dry environment,
and fits in Kinmen perfectly. The Kinmen County Government established a
distillery factory in 1940, in order to encourage farmers to grow sorghum and
increase income by selling it to the government, Kaolian can be seen everywhere
in Kinmen today. During the autumn harvest season, farmers lay down the
kaoliang on public roads, so the crossing vehicles can help to dismantle the
hard shells when sun-drying the kaoling; an unique and interesting sight in
Kinmen.

一條根E-Tiao-Ken(One Single Stick

金門有三好：「紅高梁、落花生、一條根藥草」。一條根，是金門原生藥用作物，味辛、性溫，可怯風利濕、補氣血、消瘀解毒，經種植三年後才採收，現已研發出膠囊、茶包、酸痛膏布等相關產品。

There is an old saying that Kinmen has
three excellen materials: red sorghum, peanuts, and E-Tiao-Ken. E-Tiao-Ken is
an aboriginal agriculture crop for medicine use. Spicy in taste but gentle in
nature. Chinese Medicine believes that E-Tiao-Ken helps tp heal rheumatism and
to dissolve hazardous materials in human body. Harvest it available theree
years after planting, now this rare product has been greatly enhanced into
capsules, teabags, and patches.

===========漁產Aquatic
Products===========

沙蟲Sandworms

棲息於潮間帶沙灘一、兩百公尺處的星蟲動物，似大蚯蚓，全身殷紅、紋理鮮明，分布在水頭至西園一帶。吃沙蟲講「三快」－抓得快、炒得快、吃得快，如此才能嚐出沙蟲香脆鮮美的滋味。

Sandworm’s habitat is one to two hundreds
meters away from the tidal area. Looks like a big earthworm, the sandworm is
red with significant stripes. The Kinmen Sandworms can be found between Shuitou
and His-Yuan. The ultimate method for tasting the best of the sandworm requires
three “quicks” : capture quickly, stir-fry quickly, and eat quickly.

海蚵Sea Oyster

野外的石蚵顆粒較小，金門的養殖海蚵因純淨無污染的海域，顆顆飽滿且無腥味。

Wild sea oyster is smaller in size when
compared to cultivated oyster. The cultivated oysters in Kinmen is grew in
pollution-free sea water, every single oyster is fat and on fishy smell.

黃魚Yellow Fish

肉嫩味美，產量原居海產魚類之冠，因過度補勞，目前數量已銳減。

Tender and tasty, the Yellow Fish at Kinmen
once was the top catch, but the quantity of Yellow Fish diminishes due to
overfishing.

===========牧產Livestock
Products===========

黃牛肉Beef of Yellow Cow

金門田間、路邊隨處可見悠閒漫步的黃牛；金門黃牛是吃著酒糟飼料長大的，肉質佳油花分布均勻，成為聞名遐邇的道地美味！

Yellow Cow can be seen strolling diwn the
roads and countrysides. Kinmen Yellow Cow is fed with fodder mixed with dregs
from distillery. The beef of Kinmen Yellow Cow has fine-grained fat, and is
aooreciated nation wide.

===========特產Specoal
Products===========

麵線Flour-Rice Noodles

傳統的手工製作，將麵粉、鹽和水依比例柔成麵糰，同時掌握「接要快、搧要平、甩要勻、掛要美、形要束」等訣竅，搭配當地純淨水質和氣候，一日至少必須經過三次以上自然風乾、曝曬，才能孕育出新鮮香Ｑ的金門麵線。

Kinmen Flour-Rice Noodles is made with the
traditional old fashion way: handmade. Flour, salt, and water are mixed
accordingly to make dough. The trick to make great dough is caoture quickly,
pad flatly, toss evenly, hang beautifully, and shape firmly. The local pure
waer and weather condition are also the key factors. Air-dried and expose to
sunshine three times a day are necessary for producing fresh and chewy Kinmen
Flour-Rice Nooldes to be possible.

金門高梁酸白菜Cabbage pickled with Sweet Kaoliang Dregs

是將金門極具風味的兩項名「結球大白菜」和「高梁酒糟」，結合醃製而成；本是大陸東北卜家酒坊女眷們的私房秘方，經由一位老士官長卜先生那兒取得配方後，才醃製出現在大量生產的高粱酸白菜。高梁酸白菜不需湯底即可烹調甘美的湯頭，且可解烈酒。

This marinated dish is a combination of the
two Kinmen specialties: Kinmen Cabbage and Kaoliang Dregs. This dish is a
secrete recipe developed by the homemakers of the Boo Fanily from the Northern
East China. A senior sergeant from the Army, Mr. Boo, reveals the recipe in
Kinmen. Nowadays this specialty is produced in large volume. Making soup with
this marinated cabbage does not require stock soup because it is sweet and
tasty enough. It is said that soup made with this marinated cabbage can help
fresh up from drunk of strong liquor.

金門貢糖Kinmen Gong-Tang (Gong Candy Cake)

其傳說有二：一說它是名代閩南地區民間用來進貢的貢品，因此名稱有「貢」字；另一說則是指製作過程中需人力槌打，閩人稱此動作為「摃」，故得其名。貢糖的作法主要是將熬成糊狀的砂糖與麥芽，加入花生攪拌後，輾成片狀、在捲成條狀，包入花生粉，整型後切小塊包裝而成。

There are two sayings about the origin of
this famous snack. Some say that this snack is presented to the emperor of
China by the southern Fujian citizens since the Min Dynasty. Because presenting
goods to the emperor is called Gong in Chinese, and therefore this snack is
cakked Gong Tang ( Tang means candy in Chinese). Another saying is that
hammering action, and that is why people call this snack Gong Tang. The process
of making Gong Tang, in short, is mix Sugar powder and malt sugar together, and
boil till mushy. Add peanuts and stir, and then crush to one flat piece. Roll
up the piece into rolls with peanut powder, cut into smaller pieces and pack.

金門高梁Kinmen Kaoliang Liquor

金門高梁酒是由顆粒飽滿的高梁，配合當地優良的氣候、水質，並承襲傳統古法的釀造技術而成。正宗的金門高梁酒，清香純正、入口順、入喉甜，酒液晶瑩清透，飲後餘香繚繞。

The grain of making famous Kinmen Kaoliang
Liquor is the big fat Kinmen sorghum. Matched with the local pure water and
perfect weather for sorghum, the traditional distilling process is strictly
followed. The genuine Kinmen Kaoliang Liquor is aromatic and smooth. Smooth
when swallowing, and sweetness comes out from throat. The liquor is crystal
clear, and the aroma goes on and stays after drinking.

金門陶瓷Kinmen Pottery

為金門三寶之一，金門陶瓷廠為全國唯一的官窯，以金門白瓷土，良好的天然氣候，加上慢工燒窯的技巧，成就了各式各樣的精品，精緻而廉價。

One of the three Kinmen treasures. The
Kinmen Pottery is the only government pottery kiln in Taiwan. The fine Kinmen
White porcelain clay, good weather condition, and the detail-driven pottery
techniques together created all sorts of fine porcelain products; delicate and
budget friendly.

金門砲彈鋼刀Kinmen Chef Knife

使用經過戰火洗鍊遺留下來的彈殼製造而成，刀刃鋒利，使用時省力，且十分耐用。民國47年「八二三砲戰」，共軍44天內便砲擊金門40萬發，加上之後近百萬的宣傳蛋，供店家再打造二、三十年也不成問題。這項特殊意義使得金門的砲彈鋼刀不僅聞名全台，經歷各國媒體採訪報導，更享譽全世界。

Ordinary chef knife made of extraordinary
steel! The Kinmen Chef Knife is made from the mortar shells. Sharp blade, and
saves efforts. On August 23, 1958, the Chinese Communist army bombarded Kinmen.
440,000 rounds of howitzer and mortar shells showered this little island in 44
days. After the 823 Artillery Battle, Kinmen is being shot by another on
million rounds of bombs that contain propaganda flyers. After the war is
ceased, local craftsmen collect the shells to make chef knives, and
accidentally find these knives have great quality and very handy. The amount of
the shells is estimated to supply these craftsmen for another 20-30 years for
making the bomb knife. Such special maning of the Kinmen Chef Knife has made
itself famous, even foreign news media has made reports on the Kinmen Chef
knives.

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