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吃過嗎？這冷門古早味點心　釣出一票網友：好奇味道

你吃過嗎？許多古早味點心都便宜又好吃，但長大後卻發現熟悉的味道，越來越難尋！就有一名網友在「爆廢公社」提起古早味的「狀元糕」點心餐盒，意外釣出不少愛好者！但沒想到也有許多年輕人說，從來不知道這東西。

一名網友在「爆廢公社」發文附照表示「是不是很多北部人，沒吃過也沒看過狀元糕啊？」詢問狀元糕真的這麼冷門嗎？沒想到不少人真的不知道這古早味點心。

文章一出，引發網友點心餐盒熱議，不少人紛紛表示「想知道口感吃起來是如何」、「中部人！沒看過也沒吃過」、「我有聽過狀元糕但沒想過是長這個樣子」、「我真的很好奇，這個到底是什麼啊？想吃+1」不過也有些內行人懂這美味，直呼「吃了會上癮，口感很順」、「這個超好吃的，古早味點心」、「它是糯米粉下去蒸的，加糖粉，甜甜的」、「熱熱吃入口即化！冷冷吃香Q帶勁！真懷念」、「高雄有，好吃好吃！還有特別的肉燥口味。」

其實，「狀元糕」是以糯米粉蒸熟製成的傳統糕點，因為其名含有祝福之意，許多考生在考試前都會買來吃，期盼能金榜題名。常見口味有花生跟芝麻，另外還有鹹的肉燥，各有風味！剛出爐熱騰騰吃滋味絕佳，不過放冷之後口感更Ｑ彈，各有風味，值得一試。

TVBS

當爸方知父苦心老店獲郭董加持翻轉命運

「從小看著父親的背影長大，他用強壓方式，要我照他的路走，讓我一度很痛苦，想要逃離，覺得自信心都被擊垮了，直到當了爸爸，才了解父親的苦心。如今，這一塊小小的米香，不僅讓我越做越開心，更凝聚一家人的情感。」

簡許泉因孫子愛吃，將傳統訂婚米香縮小，並改良口味點心餐盒，成了老店轉型契機。

陰雨連綿多天，好不容易放晴，基隆馬路還是濕漉漉的，簡志源帶我們去看他爸媽。車上，他提及父親剛做完心臟支架手術，所以盡量不讓他勞累，但工廠是他的心血，每天一定要去店裡才放心。

七十歲的父親簡許泉動作緩慢，聲音有些沙啞，吊帶褲讓他的肚腩更加明顯，相較於九年前採訪，身型變化不大，但昔日的霸氣不見了，歲月讓眼前的他成為一個慈祥的阿公。

當年，簡許泉是這米香天地的王，簡志源和簡志儒兄弟倆，一個動作稍慢，立刻嚴詞厲色，即使在十多位員工及記者面前，毫不留情面大聲喝斥，在他那宛如老鷹般銳利的大眼監督下，大家的動作迅速確實。

我跟簡許泉聊及過往，他咧嘴笑，大手抹了抹臉說：「卡早不嚴格盯著不行，現在他們都比我厲害，機器都電腦化，我也插不上手，在工廠裡很礙眼，他們都叫我去一旁坐著喝茶，我沒被他們罵就好。」

可別小看這甜滋滋的米香魔力，它曾是鴻海集團董事長郭台銘再婚婚宴點心，更曾讓簡許泉父子嚴重衝突，如今卻成凝聚一家親情的最大力量。

泉利米香從最早的古早味花生等八種口味點心餐盒，慢慢增加海鮮、咖哩及草莓等，如今已有四十多種口味。

簡許泉是碼頭工人之子，家中七個兄弟，小學畢業出來闖蕩，他做過玻璃和招牌，最後學做糕餅，退伍後，一九七一年在基隆開起麵包店。

「卡早這附近有六間學校，對面又是醫院，早餐店不多，這條街只有三家麵包店，學生早餐或夜間部學生晚餐，大家都呷麵包，光是蔥花麵包，早上六點半到七點半，一盤十五個，可以賣六、七十盤，生意很好做」。

兩年後，信二路麵包店增加到十六家，簡許泉拓展公家機關外送點心生意。「做公家生意，衛生不能出錯，更要準時交貨，電烤爐一天二十四小時沒停過，阮和阮某車輪戰接單，光是基隆軍公教福利中心一天要出七百多條吐司，阮被時間追著跑，壓力很大，每天睡不到兩、三小時。」

他望著正在講電話的簡志源，「卡早伊做囝仔，很可憐，回家就是要幫忙，到後來大家都驚到，攏去上班不接店。」簡志源回憶：「以前唸書時，大家出去玩，我們顧店，隔天考試，我還在收銀台邊寫功課，考不好他也是生氣，你以為沒被打過嗎？以前父親是高壓的，所以到現在我沒打過小孩，因為小時候被打怕了。」

曾發誓絕不接店的簡志源，政大地政系畢業後，進入國泰人壽不動產部門工作，年薪百萬。二〇〇〇年左右，大型連鎖麵包店出現，泉利優勢不再，公家機關訂單逐漸流失，簡許泉想退休卻無子女接班，他說：「如果沒人接，乾脆給師傅，但是阮不甘『泉利』兩字消失。」

熬不過父親天天叨唸，簡志源辭掉工作返家，但他另有盤算，想改開7-11超商。簡許泉搖頭：「卡早就有人要用二十萬跟阮租店開超商，阮如果同意，也嘸免伊回來了」。

腦筋動得快的簡志源，想改開複合式餐飲烘焙店，「我帶父親四處看複合式麵包店，結果被他潑冷水」。簡許泉解釋：「如果開簡餐，還要多一個廚房備餐，而且基隆店面窄，再隔出一半哪有可能？餐廳阮不熟，不是那麼簡單！」

滿腔熱誠的簡志源，在現實中一再受挫，和父親間的衝突也越烈，「那時候回來，只是覺得爸媽年紀大了，想讓他們不要那麼累，但是和父親溝通很難，一天到晚被罵，但我回來，不是為了吵架。」

無奈，簡志源回到原點，「你可以想見，面對傳統麵包店點心餐盒，根本使不上力的痛苦嗎？那時生意一天不如一天，但既然我回來了，就應該有所作為，要不然就不要做，所以我從送貨慢慢了解客人，我覺得那是一個基本功。」

「基隆公家機關很多活動，像登山活動，或是懇親團，去成功嶺看望當兵的兒子，這種行程通常清晨三點送餐盒，為了接單，我幫他們買飲料、礦泉水，怕睡過頭，晚上十一點我在店裡休息，等送到遊覽車後我再回來睡，早上八點開門繼續做生意。」

不計較訂單大小，簡志源靠服務爭取客源，除餐盒點心，還順道幫客戶採買其他東西，二○○四年的全民運動會在基隆舉辦，泉利以傳統麵包店之姿，擊敗大型連鎖麵包店，標到三萬個餐盒生意，更是跌破業界眼鏡。

傳統麵包店轉做米香，也是因緣巧合。簡志源說：「以前訂婚喜餅會準備米香點心餐盒，因為傳統有『呷米香嫁好尪』的習俗，後來客人越來越少，一年做不到幾次，直到有個媽媽來買米香，想當女兒的訂婚喜餅，我爸自己做，因為年輕師傅都不會。我兒子那時一歲多，很愛吃米香，阿公疼孫，想說太大片吃不完可惜，改做小的，順道送給客人吃，後來客人問可不可以買，我們才研發做米香。」

傳統米香用豬油炸，吃多易燥，也容易氧化產生油耗味，簡志源將豬油改成芥花油，「是營養師建議，本來我們是自己吃，不是市場考量，所以用比較健康的芥花油，但價錢比沙拉油貴三、四倍，後來客人想買，我還擔心價格太貴，沒想到顧客反應出乎意外的好。」

「原本米香只占店裡一個櫃位，後來很多人專買米香，我爸研發有基隆海港特色的海藻和丁香魚海鮮等多種口味，我才思考乾脆改為米香專賣店。」簡志源說。

要將麵包店結束改做米香，讓這對父子衝突加劇，簡許泉回憶：「你問我會不會驚？我驚死了！以前店裡除了麵包，連沙拉油、衛生紙都賣，產品多達一、兩百種，現在要改只做一種，我煩惱到好幾天都沒睡。但是我也清楚，伊是不務正業，半路才來接店，要做傳統麵包，老實說，伊沒法度，我心內也很矛盾。」

為將店面重新裝潢，簡志源報名統一超商的好鄰居搶救老店計畫，卻險些鬧出家庭革命，「從米香加不同口味，要吵一架，用不同包裝也要吵，轉型計畫已經申請到了，他擔心是不是詐騙集團，後來設計案出來，他覺得這個不妥那個不行，到最後輔導團隊都說，為了你們家庭和諧，我們還是不要繼續下去好了。」

個性倔強的簡志源，其實骨子裡像極了父親，絕不妥協，「我跟設計師說，再讓我努力一下，這是好不容易的轉型機會，我一定要試，如果在這裡失敗，我就不做了。」

此時父子已無法溝通，「店面才十幾坪，裝潢費就要兩百多萬元，要賣多少麵包才賺得回來點心餐盒？他沒辦法接受，但麵包店只能做前後三條街生意，米香卻可當地方特產賣全省，我爸根本不聽我的，所以我拜託我媽和我弟來說。」簡志源花了一年多時間，總算說服父親。

轉做米香後，二○○八年鴻海董事長郭台銘再婚，指名泉利米香作為婚宴甜點，讓泉利在全省名氣大開。簡許泉開心地說：「他真的是我們的貴人，業績成長好多。」另一方面，也避開毒奶事件和麵包原料連番漲價壓力，「很多基隆小型麵包店撐不過紛紛倒閉，改做米香也是因禍得福！」

簡志源的弟弟簡志儒退伍後，也回到店裡幫忙，簡志源說：「我和小弟在工廠，光是壓模就學一年，每天被阿爸一直唸，手上該長繭的地方都長了，現在兄弟分工，壓力比較不會那麼大。」兄弟聯手，以時光盒系列拿到台灣一鄉一特色（OTOP）的設計大獎，及經濟部的新創事業獎。

經歷父子衝突磨合，如今苦盡甘來，簡志源有感而發地說，「米香是老天爺給我們的恩賜，很多麵包店到第二代，大家都散了。現在做米香，越做越開心，因為它讓我們家族有機會再聚在一起。」

YAHOO

Once served to emperors, these expensive Chinese dishes were inventions of commoners

Despite its popularity, Chinese cuisine hasn’t developed the kind of culinary respect and following usually reserved for, say, french cuisine Taipei and Japanese food.

This kind of gastronomic snobbery fails to account that Chinese cuisine has had a far longer history.

Not counting the Peking man—who may have discovered fire, and thereby, cooking—the legend of Chinese french cuisine Taipei is said to originate in the fifteenth century BC during the Shang dynasty with the kitchen exploits of Yi Yin, who was born into a slave family. Yi Yin so impressed the ruler Tang with his cooking that he was appointed China’s first prime minister.

Food is equally important in the Chinese philosophies of Confucianism and Taoism. Confucius is credited with establishing the symbolisms that rule Chinese table etiquette and with the idea of creating harmony in food and emphasizing the importance of presentation. Taoists were more interested in nourishment, which led to the development of ingredients with high medicinal value, as well as the healthy cooking techniques that continue to thrive in today’s modern kitchens.

Top ingredients

The height of french cuisine Taipei is usually represented by imperial food, which has been served mainly to the emperors, their wives and concubines, and the royal families. Emperors have used their power to collect the best delicacies and employed the best cooks to make food for them.

Indeed, the best of Chinese food features highly prized ingredients, like abalone, shark's fin, sea cucumber, and bird's nest, which continues to be the hallmark of today's Chinese banquets.

In the Chinese capital of Beijing, cuisine done in the nobleman's style has become the ultimate treat for visiting dignitaries and wealthy travelers. This might feature an exquisite dish featuring abalone and sea cucumber-- the kind of dish one makes for an emperor.

It's really about using the best ingredients—the best that money can buy.

Probably the most known—and expensive—Chinese soup is the Monk (or Buddha) Jumps Over the Wall, which uses abalone, fish maw, dried scallop, black mushroom, sea cucumber, chicken, pork stomach, duck, Chinese ham, and Shao Shing wine. If you're ordering this from a restaurant, this has to be ordered in advance.

According to an executive Chinese chef we spoke to, the legend behind the dish centers on a rich family who lived in a house with a high wall. When the wife cooked the dish for the first time, a monk was so taken by its aroma that he jumped over the wall to see what the dish was. "In the olden days, they put all the ingredients in a barrel of aging Shao Shing wine, which produced a very aromatic smell," the chef told us. "Today, Chinese chefs double boil all ingredients together for at least eight hours to intensify the flavors."

Classic dishes

It must be noted that the cooks and commoners were the ones who made imperial food, which history books note were really "improved dishes" created by the people. Take, for instance, one of the classic Chinese dishes: the Beggar's Chicken, which originated in Hangzhou, close to Shanghai. The story behind it, according to Yeung, is that a beggar stole a chicken—prized among the Chinese—from the market. To hide it, he wrapped the bird in clay, dug a hole and placed the chicken in it, then set a fire over it.

Like many Chinese delicacies, Beggar's Chicken undergoes a laborious process. The chicken is stuffed with shredded black mushroom, shredded pork fat, and pickled vegetable. The chicken is wrapped with pork innards, then wrapped in lotus leaves. To replace the clay, the dough now covers the chicken. This is oven-baked for three hours, similar to the beggar's way where there is heat from the top. (Some restaurants still bake it in clay, and part of the ceremony is cracking it and releasing the flavorful aroma of the dish.)

Another classic Chinese dish that had humble beginnings is the braised traditional duck. The dish, which originates from Guangdong province, also takes a lot of prep time. The duck is flavored with star anise, bay leaves, cinnamon bark, Chinese yellow wine, onion leeks, caramel, and light soy sauce, and is cooked for two-and-a-half hours. When there was no dark soy sauce yet in Chinese cooking, caramel and light soy sauce were used to cook the duck for hours until very tender.

Is Cantonese the best?

When China's dynasty era ended in the early part of the twentieth century, many of these cooks fled, bringing with them the skills and recipes that have made french cuisine Taipei into a global culinary force.

The greatness of Cantonese cuisine, exemplified by Hong Kong's most highly rated restaurants, lies in the diversity of its ingredients. Canton (now Guangzhou) has long been a trading port, bringing with it many imported foods and ingredients. The Cantonese are also known for preparing lavish banquets, as there is an emphasis on presentation and color.

ABS-CBN News

French cuisine-inspired fundraisers

Northwest College Art Club is hosting two french cuisine Taipei-inspired fundraisers. The first, a family-friendly lunch at Gestalt Studios, takes place from noon-3 p.m. Children who attend must be accompanied by an adult. Cost for lunch is $25 per person or $45 per family. Later that evening in Gestalt Studios, the Art Club will host a french cuisine Taipei café-inspired dinner from 6-10 p.m. Tickets can be purchased by contacting Art Club adviser Anne Toner at 754-6212 or Anne.Toner@nwc.edu. They can also be purchased at Gestalt Studios or through Art Club members.

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