1.0basil‧草本新鮮https://basil.idv.tw/blogbasilhttps://basil.idv.tw/blog/author/basil【座談會】張詠捷‧食物戀 | basil‧草本新鮮rich600338<blockquote class="wp-embedded-content" data-secret="ZAeKq0xjHY"><a href="https://basil.idv.tw/blog/423/food-love">【座談會】張詠捷‧食物戀</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://basil.idv.tw/blog/423/food-love/embed#?secret=ZAeKq0xjHY" width="600" height="338" title="“【座談會】張詠捷‧食物戀” — basil‧草本新鮮" data-secret="ZAeKq0xjHY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://basil.idv.tw/blog/wp-content/uploads/2012/05/074.jpg451300有些是日常生活中常常烹煮的食物，像是：大蛤包飯（大的蛤蜊或是蚌類，裡頭包上生糯米下去烹煮的料理）、米豆湯、米粉湯；有些則是廟會、新婚、入新居慶典時，才會特別出現的食物，像是：炸棗（米團包花生米下去油炸而成）、雞母狗仔（捏成雞仔、狗仔形狀的湯圓）；另外，還有些幾乎快要失傳，輾轉經過老一輩的口述，詠捷的紀錄和親自嘗試，才得以繼續延續的古早料理，像是：草包長翼魚。