大稻埕、慈聖宮、溫泉裡的排骨__阿桂姨温泉軟骨ソーキ

大稻埕、慈聖宮、溫泉裡的排骨__阿桂姨温泉軟骨ソーキ

他們漂浮在燒燙的湯頭裡,是看起來富含礦物質的濁白色,冒著白煙,視覺上非常奢華。溫泉的話,就是溫泉店號稱養顏美容的那種。大鍋爐表面「噗嚕噗嚕」的冒著大粒大粒的氣泡,完全就是個強力按摩池類的狠角色。泡泡一破,帶有排骨一生精髓的清香就飄散出來。

「今天的客人也會 『哇~~喔』的給我們讚美吧?」
「才不會呢!他們只會滿足的捧碗喝光,跟老闆說再加一點湯而已。」

排骨們邊聊天邊這樣躺在溫泉裡。

スペアリブは一生かけて貯めてきたエキスを味わってもらうため、勢いよく美肌の湯の野溪溫泉に入ります。表面に大きな泡がぶくぶくと立てます。泡が破れたら優しい匂いがします。 「今日のお客さんも「わー、おー」と褒めてくれるよね。」 「ちがうよ、スープを飲みほして、満足しそうな顔で「お代わりを下さい」と言うだけだと思う。」 スペアリブは温泉に入りながら会話をしています。

撰文 鄭婷文 攝影 Sil Ver Chang

阿桂姨的剪刀「嘎滋嘎滋」的發出代表美味的聲音,聽起來像是剪刀已經不客氣的開動了那樣。

每剪一刀,整大塊的帶骨肋排就抗議的顫抖,感覺得到生命的韌度在微微抵抗。適口大小的排骨塊得先躺進碗裡,冒著白煙的湯頭接著才嘩啦啦的被注入藍紋的陶瓷碗底。排骨塊就在沖刷的打擾之下不安分的滾動,好像在嫌溫度太燙(雖然是令人擔心的排骨,不過,經過測試,戴牙套者也不必困擾食用的方便性)。


阿桂姨
のはさみはかつかつの音がして周りのことを気にしないで、先に頂いていてるようです。

はさみで一回きりにして、スペアリブが震える抗議で命の不屈精神を感じます。スペアリブを一口ちょうどの大きさで切り、バウルに入れます。(骨付きですが歯へのご心配は不要です。試したので、矯正器をつけても不便を感じません。)薄い煙はスープに伴って青い紋のバウルへ注ぎます。スペアリブは注いでくれたスープの中で泳いでいて、温度が高すぎる嫌がっていそうです。


我突然羨慕起湯裡的蘿蔔和排骨。

他們漂浮在燒燙的湯頭裡,是看起來富含礦物質的濁白色,冒著白煙,視覺上非常奢華。溫泉的話,就是溫泉店號稱養顏美容的那種。大鍋爐表面「噗嚕噗嚕」的冒著大粒大粒的氣泡,完全就是個強力按摩池類的狠角色。泡泡一破,帶有排骨一生精髓的清香就飄散出來。

要是幸運擠上限量三名的吧台位,可以看見阿桂姨嘴唇緊閉,左手握橘色剪刀,右手架住肋排,動作輕得很難發現這是一場與邪惡的四角動物經年累月地對抗,比較像是夏日的午後在餐桌上把玩剪紙——前提是擠得上限量三名的吧台位的話。


スープのなかの大根とスペアリブのことを羨ましいです。

スープの上に豚の骨付きあばら肉(スペアリブ)と大根が浮き上がって、タンパク質はたっぷりでとろとろスープです。薄い煙が舞い上がって、贅沢感を感じます。温泉スープみたいで、美肌の湯と呼ばれるのでお肌に潤いを与えてくれるのです。大きな鍋に大きな泡がぶくぶくと立てて、まるでジェットバスみたいです。泡が破れたらパーコーに含まれてるエキスの香りが匂います。

限定三名のラッキー者のがカウンターに座れます。阿桂姨は口を噤んで、左手がしっかりオレンジ色の鋏を握って、右手がスペアリブを持ちます。力を入れずに四脚の動物と戦います。まるで真夏の午後に食卓で切り絵をを楽しんでいるような風景です。――前提は、貴方がラッキーに恵まれた限定三名のうちの一人です。

那一天,我們沒能擠進搖滾區。

在慈聖宮前,跟著老爺爺脫帽、彎腰、低頭,紮實的向媽祖點頭多次後,我們彎進廟埕找位子。明明是早上十點,空氣中瀰漫著末班捷運上會出現的大叔酒氣。砂鍋魚火鍋白煙蒸騰,人們圍著舞動的熱氣,簡直不合時宜。

隔壁桌的大支高粱罐已經空了,小支的剩不到半瓶,剝碎的花生殼散在桌面上。被引誘的我們也去隔壁點了一支台啤(聲明:阿桂姨的桌子禁止飲酒)。


残念ながら、ロックエリアに入れませんでした。

慈聖宮の前に、おじいさん達と同じように帽子を脱いでから媽祖神様に誠の心を捧げるお参りをします。お参りの後の前にある屋台料理へ向かえます。まだ朝10時頃なのに、終点電車によくある酒気味の匂いがします。土鍋に魚料理の薄い煙が舞い上がる画面と周りに賑わう人々と微妙に違和感を感じてしまいます。

隣のテーブルに大きいボットルの高粱酒(コーリャン酒)がなくなって、小さいボットルのは半分しか残ていません。ラッカセイ(落花生)の殻がテーブルも散らかっています。お酒の匂いに負けた私たちも隣の店に一本台湾ビールを注文しました。(阿桂姨の店では飲酒禁止です。)

要說正襟危坐的端詳啤酒的長相還真是第一次。大概是一直以來,需要他的場合都過份開心混亂了。

不過,玻璃瓶底的氣泡被太陽曬得閃閃發亮,毫不猶豫的向著天空處漂浮上去,像是跟廟裏同樣反射陽光的金紙約好了,要以放天燈那種充滿希望的氣勢筆直的抽高上去。

冒著白煙的湯面同樣澆上早晨的微光、黃金色的酒體、搖曳的氣根、透著微光的樹影被風輕輕吹過,挪動椅子、筷子耙飯、碗盤收進水桶裡、多話的麻雀的聲音,細細碎碎的混雜在一起。

一碗湯下肚,胃浸得暖呼呼的,身體還涼,來不及跟上。讓人想起在花蓮栗松泡的野溪溫泉,從溫泉池站直的瞬間,毛細孔因為接觸到冷空氣突然收縮起來的舒暢,偶爾有旋轉著落下的樹葉黏住肩膀(就連這點也跟野溪裡的體驗很像)。


ちゃんと座ってビール瓶を見るのは初めてです。(きっと今までビールが必要とする時には大変騒いでいたからだ。)だけど、硝子ボットル中の泡が光のライトに浴びて、自由に迷わずに上に浮き上がります。廟に供える金紙と約束したように、
天燈(ランタン)を飛ばす時の希望と勢いでまっすぐ空へ上げます。薄い煙が立ち上げるスープの表面に朝の微かな光が照らします。ゴールド色のお酒、揺れる木の枝、優しい太陽の光に透けた木の影、絵の中にいるようです。お箸を持ってご飯を頂き、ご馳走になったら静かにお皿を片付けます。雀の歌声と一緒に、みんな一曲を合唱するように聞こえます。

スープを頂き、体はまだ冷えているのに胃腸が温められます。花蓮の栗松温泉野渓温泉を思い出す。温泉から上がると、冷たい空気に包まれる毛穴がキュッと引き締まって、風に吹かれてきた落ち葉が肩にペタッとくっついてしまいます。(野渓での体験と似ています。)

「這味精應該加很多喔。」我還沈浸在泡完溫泉的舒坦裡,沒想到隨行的吃貨朋友嚴肅的放下湯匙。

原來是湯頭之甜,甜得令他難以相信美味來自於食材本身。我一直記得這件趣事。

後來我才知道,阿桂姨的剪刀扮演很關鍵的角色——當日現宰的整大塊肋排不先經過切割,連骨帶肉下水,食材的鮮甜於是完整的被鎖進整鍋湯裡,根本用不上調味的污辱——等到起鍋的最後一刻,才為方便食用剪成適合入口的大小。這樣一來,也就是說,少了阿桂姨的大鍋爐,嘴饞的主婦想在家裡複製一碗這樣養生美味兼具的湯品,還沒這麼容易呢。想到這裡,我趕緊打住對廟埕的無限好奇,在湯涼之前,虔敬的捧著喝光。

沾點醬油辣椒,送進嘴巴,強火按摩過的肋排很輕易的就由大骨邊緣脫落。我最享受帶骨肉上薄薄那層筋膜。


「このスープには調味料をいっぱい入れたでしょ」私はまだまだ気持ちよく温泉に入る気分で、同行の友人が真面目な顔をしてスプーンをとめたのです。

スープ不思議な甘みに、食材本来の味なのかを疑問に思ったのです。このエビソートを忘れられません。

後から分かって、その鍵は阿桂姨が手に持つはさみにあります。――当日屠畜した豚の豚の骨付きあばら肉を切り分けずに、そのまま大鍋に入れて煮込みます。食材そのままの味が出るので、調味料は一切要りません。――お客様の注文を受けてから、煮込みたてのスペアリブを食べやすい大きさに切り落とします。その大きい鍋がないと家庭では阿桂姨パイグータンのような同じ味を作れないってことですね。美味しい養生料理を作ってみたいけど簡単な事ではなさそうですね。これをおもうと、廟の前で味わえる絶品スープが冷める前に敬虔な心で頂きます。

辛子醤油につけて頂き、本来ならスペアリブの肉は外しにくいのに、案外に歯ごたえが良く簡単に取れてしまうのです。骨付きの薄い筋や筋が私の一番大好物です。

自從吃過阿桂姨當早餐,班尼迪克蛋阿,法式吐司啊,甚至連萬惡的燒餅油條的滿足程度都晦暗不少,是個非常容易在早起的早晨突然懊悔的想念的味道。

而人生的難就在於,每次的造訪,我都對今天該待在搖滾區享受「熱氣撲臉的溫泉區」呢?還是該恭敬的捧著碗,躲進榕樹(或說神明可能更為貼切)的庇護下乘涼喝湯,感到難以抉擇。真希望有一天能擁有充分的理智,在這個複雜的世界裡,篤信願望、然後義無反顧的為這個決策堅定的朝前奔跑,向啤酒氣泡的精神學習。

不過,在此做個很個人的提醒,別像我總是只顧著嚐滷肉飯,湯趁熱喝阿(不過,就算冷了也不會腥就是了)。


朝食に
阿桂姨パイグータンを頂いたことがあったら、べニデック卵やフレンチトースト、燒餅(シャオビン)油條(ヨウティアオ)などは全く選択肢にならないです。朝に目が覚めたら、思わず阿桂姨パイグータンが懐かしくなります。

人生の難しいことって、毎回訪ねる時、僕は顔がスープの熱気に当てるロックエリアを選ぶのか、誠の心を持ち、穏やか頂けるガジュマルの木(神様にも言える)の下の席を選ぶのか、いつも迷います。いつか理性になって、この複雑な世界の中で願いを信じながら心に決めた方向へまっすぐ走ります。まるでビールの泡の精神を学ぶ気持ちです。

だけど、個人的なアドバイスですが、僕みたいにルーロー飯ばかりを食べて、スープが暖かいうちに召し上がって下さいね。(まあ、冷めても肉臭くないからご安心下さい。)

後記 //
排骨湯以外 パイグータンその他

「手工切的肉比較香喔。」第二代傳人用大姐姐的口吻對著我說,女孩子盡量少吃機器絞好的肉。她說,好東西不怕吃原味,聽得出她對食材新鮮度的堅持。

造訪那天,她把鍋鏟遞給我。鍋體本來就不輕,左手持鍋,剩下來的右手則翻炒滷肉— 鏟必須確實的深入小山形狀的五花肉量體的底部,光是這點就特別困難。而堅持保留住五花肉塊獨有的豐厚膠質,翻炒的動作不能停止,小心仔細,否則膠質容易黏鍋,通常得一路忙到下午三、四點才可能午餐。很難想像整鍋滷肉都出自於姐姐纖細的手臂。心情好時,她甚至邊攪拌,嘴裡邊哼輕快的曲子。


「お肉は包丁で切ったほうが美味しいでしょ」二代目の後継ぎ者はお姉さんの口調で話してくれました。女の子はできるだけ機械で切った肉を食べないほうがいいです。いい肉は素朴で肉そのままの味が一番です。食材へのこだわりが伝わってきます。

店を訪ねた日に、阿桂姨がフライ返しを私に渡しました。左に鍋を持って、右手はフライ返しでルーローを炒めます。フライ返しをしっかり鍋の底から三角状のバラ肉をひっくり返して炒めます。これは確かに難しいことです。バラ肉のコラーゲンを大事にしながら炒め続けます。気を付けないと鍋にくっついて焦げてしまうからです。いつも午後3、4時になって少し休んでいる間にご飯を食べます。あの一つ鍋にできたルーローは阿桂姨の細い手で出来上がったのは本当に大変な仕事です。阿桂姨は時々肉を炒めながら明るい曲を歌います。

阿桂姨的滷肉飯醬色適中,由於炒過的關係顏色較重。完整的五花肉塊保留了完整的膠質,口感Q彈。建議飯量可點「半碗」,才不會因為白飯過多,而陷入一個明明擁有多樣美食而無味的窘境。滷肉飯一碗,自然滷蛋、油豆腐、滷白菜一個都不能少,除此之外,熟門熟路的老饕會點盤「覆菜phak-tshài」(台語),指的是梅干菜加筍絲。

除了滷肉飯外,內行人會點一碗「清飯」— 其實就是白飯之意,據說是老一輩不喜愛近似於「白吃飯」的讀音,故選了個相對文雅的字來稱呼—承好半湯匙的飯,浸到湯裡,就成了類似於湯泡飯的樣子。據說,白米吸飽了湯汁更能帶出蘿蔔的甜勁(至少隔壁的白髮爺爺經常這樣配著吃)。


阿桂姨
が作ったルーロー飯の肉汁はちょうどいい味です。一度肉を炒めたので焦げ色が付いただけです。角バラ肉なのでコラーゲンタップリで、ぷるぷるとした食感です。白ご飯半分のご注文をお勧めです。それは、味付け卵や油揚げ豆腐、白菜煮等の美味しいいおかずを頂く場合とき、まだお腹に入れるからです。これだけじゃなくて、熟練客は高菜の漬け物と千切り筍をミックした「覆菜phak-tshài」(台湾語を注文します。

ルーロー飯の他に、常連客は「清飯」(チンハン,白ご飯の意味)を別注文します。――確かにただの白いご飯です。年寄りの方は「“ただのご飯”を頂く遠慮の意味」で「清飯」を言うのです。ご飯をスプーン半分でスープに漬け込んだお茶漬けのような食感です。スープに付け込んだ白いご飯は大根の甘みが味わえます。(隣の白髪のおじいさんは良く話してくれます。)
– 全文完 –

西城帶路 通のこだわりポイント

1.在成排老字號小販面前,選擇障礙合情合理。請務必保持鎮定,挑張該店家「正」後方的桌子,再點齊想吃的東西(點A攤坐B攤是不被允許的喔)。並び屋台はどこでも美味しいので、どれにしようかと迷うのが当たり前のことだ。しっかり落ち着いて選びましょう。まずは店の前のテーブル席に座ってから注文しましょう。(A店のテーブルに座ったままB店の料理を注文するのは禁止されるのだ)。

2.上午的廟埕金黃色的陽光很好,適合拍照。如果怕吵、怕排隊,避免中午入席。午前中のは黄金色の光に浴びて、撮影するのにちょうどいい。静かで食べたい人で、人込みが嫌なら午後に着席するほうがいいのだ。

3.半碗份量的滷肉飯適合小食量者。湯若不夠,按老城區體貼人的慣例,加湯不加價。請珍惜這份體貼。ルーロー飯を半分量で頂くのが小食の方にちょうどいい。下町の人情味があって、スープはお代わり自由ですが、店主の心遣い優しさを大事にしましょう。

阿桂姨原汁排骨湯 阿桂姨パイグータン
住所:大同区保安街49巷32号
営業時間:10:00 – 14:00(賣完為止 売り切れあり)
定休日:不定休
席数:20
平均利用額:NT$120
TEL:0928 880 015
#大橋頭駅徒步7分  

The Pork Rib immersed in the hot spring: Auntie A Gui’s Original Pork Rib Soup

The pork rib and the radish float in the boiling broth. The color is a cloudy white as if rich in mineral. It has the white smoke and fancy visual effects. If compared with the hot spring, it is the kind that the store would claim that it can beautify skin and appearance. There are popping bubbles on the surface of the boiler, like the hot tub spas Jacuzzi in the hot spring hotel. When the bubble bursts, the fragrance of the pork ribs spreads out.

If you were lucky enough to get a seat at the bar table which only limited to three guests, you will get to watch the show of Auntie A-Gui. Her lips close tight; her left-hand holds orange scissors and right-hand fixes the pork rib. Her movements are so soft that you hardly notice that it is an evil competition against the four-legs animal which has been for years; instead, you might think it is more like playing the paper cutting game on the dining table in the summer afternoon time.

In order to serve you the best part of its life, the ribs were sent into the wild river hot spring, the boiling broth, for upkeep the beauty. There are big bubbles on the surface of the boiling broth. When the bubble bursts, the fresh fragrance will come out in the air.

“The guests will give us the praise with exclamation of ‘Whoa-o’ today as usual, won’t they?”

“I doubt it. They will just have the whole bowl with satisfaction, and then ask the owner to serve more soup.”

The pork ribs soak in the hot spring and chat with each other.

The “ga-zi-ga-zi” sound made by Auntie A-Gui’s scissors is the sound of tasty as if the scissors are eating the ribs.

With every cut, the whole rib would tremble as if objecting. The slight resistance from a life’s tenacity could be felt. The pork ribs that were cut into the suitable size for eating need to stay in the bowl first (Though they are ribs, after the tests, it is proved that even the guest that wearing dental braces can eat without any trouble). Then the broth with white smoke will be poured into the Ceramic bowl that has blue texture. The ribs are restless uneasily when the soup was poured into the bowl as if complaining about the hot temperature.

Suddenly, I envy the radish and the pork ribs in the soup.

The pork ribs and the radish float in the boiling broth. The color is a cloudy white as if rich in mineral. It has the white smoke and fancy visual effects. If compared with the hot spring, it is the kind that the store would claim that it can beautify skin and appearance. There are popping bubbles on the surface of the boiler, like the hot tub spas Jacuzzi in the hot spring hotel. When the bubble bursts, the fragrance of the pork ribs spreads out.

If you were lucky enough to get a seat at the bar table which only limited to three guests, you will get to watch the show of Auntie A-Gui. Her lips close tight; her left-hand holds orange scissors and right-hand fixes the pork rib. Her movements are so soft that you hardly notice that it is an evil competition against the four-legs animal that has been for years; instead, you might think it is more like playing the paper cutting game on the dining table in the summer afternoon time. But you have to be lucky enough to be one of the three guests that get the bar table seats in the first place.

We were not able to get the seat in the “mosh pit” on the day we visited.

In front of the Cisheng Temple, we followed the old gentleman, taking off our hat, bending over, and lower our heads to worship Mazu for several times before we went to the square to find seats. It was 10 o’clock in the morning, but there were already alcoholic smells in the air that usually appear on the last MRT. The white smoke from the stewed fish in satay sauce soup was floating in the air, and people surrounded by the hot air, which was just out of keeping with the times.

The big bottle of the sorghum on the next table was already empty, and there was less than half bottle left in the smaller one. The shells of the peanuts spread over on the table. We were tempted to order a bottle of Taiwan Beer from the next stand. (Notice: Drinking alcohol is forbidden at Auntie A-Gui’s stand)

This was the first time to look seriously at the beer (Probably because the events that have beers are all too cheerful and chaotic). But, the bubbles at the bottom of the bottle glisten because of the sunshine, floating upward to the sky without hesitation as if they already had an arrangement with the joss paper that reflecting also the sunshine. They had planned to fly upward like the sky lanterns with hope and vigor momentum. The gleam of the sunshine in the morning was poured onto the surface of the soup with white smoke. The golden alcoholic liquid, the swinging aerial roots, the winds passing through the glistering leaves, the sound of moving chairs, the chopsticks knocking the bowls, the dishes that go into the basket, and the chirping sparrows, are all sophisticatedly mixed.

Having a bowl of soup will warm up your stomach soon while your four limbs are still cold. It reminds me of the wild river hot spring in Hualien Lisong. When one stands up from the hot spring, the capillaries will shrink due to the contact with the cold air. It is so comfortable. Sometimes there will be some leaves rotating down from the tree that stops on your shoulder (even this part is similar to the experience in the wild river).

“It must have lots of sodium glutamate.” said my foodie friend with a serious face when he put down the spoon aside, and I was still in the memory of the comfortable hot spring feeling.

The sweetness in the soup is so good that one can hardly believe it comes from the ingredients. I always remember this entertaining anecdote.

Not until later did I realize that Auntie A-Gui’s scissors plays an important role. —The fresh and complete pork rib was not cut; instead, it was put into the water, so that the freshness and the sweetness are locked in the ingredients. There is no need to use extra seasoning or sodium glutamate. — Right after taking the pork rib out of the soup, A-Gui will cut the pork rib into suitable pieces for eating. Dipping the meat with some sauce and chili and then put into the mouth, you will realize that the pork rib that massaged by the fire can easily come off. I enjoy the thin fascia part of the rib the most.

Therefore, that is to say, without the big boiler pot that Auntie A-Gui has, it is not easy for the craving housewife to make a soup that both delicious and good for health and beauty. Thinking of this, I stopped my infinite curiosity about temple square immediately and have the bowl with both hands with respect before it cools down.

After I tried the Auntie A-Gui’s for breakfast, others such as Benedict, French toasts, and the guilty sesame flat bread and deep-fried Chinese donut cannot satisfy me as they usually did. It is a taste that you would easily miss and regret not having it when you wake up in the early morning.

The most difficult part in life is that whenever I visit, I always wondered that should I stay in the mosh pit to enjoy the hot spring vapor, or should I hold the bowl with respect and hide under the shade of the tree (or under the god might be more accurate) to enjoy the soup and the breeze? I always have selection difficulty. I wish one day that I will have enough rationality, be able to make a decision in this complicated world, and have a rooted belief in my decision, running toward future with resolution, looking up toward the spirits that the beer bubbles have.

But, I need to make a very subjective reminder. Please do not make the same decision like me that just paying attention to the braised pork rice instead of having the soup while it is still hot (but don’t worry, the soup is not smelly even it is cold).

【Postscript】Other than the pork rib soup

 “The meat cut by hand has better taste.” The owner of the second generation told me in a tone like an older sister. She said that girls should try to avoid the meat processed by machines. She said that good ingredient should have its original taste. I could tell her insistence on the freshness of the ingredients.

The sauce color of braised pork rice made by Auntie A-Gui is not too dark. It is a bit dark because it has been fried. The collagen in the complete pork belly is contained, and it is chewy. It is suggested that to order just a half bowl of rice so that one will not get to full and cannot try other tasty foods. After ordering a bowl of braised pork rice, it is natural to have stewed egg, fried bean curd, and braised cabbage along. Moreover, the foodies who know the secrets would order a dish of Phak-tshai (pronounce in Taiwanese dialect), which is a dish of preserved vegetable and bamboo shoots.

She gave me the pot and the spatula on the day I visited. The pot is heavy. Her left-hand held the pot and the right hand stirred and fried the braised pork. The spatula needs to get deep into the bottom of the pork belly meat so as to stir, which is the most difficult part. In order to preserve the unique collagen in the pork belly, the stir cannot stop and needs to be continued with carefulness; otherwise, the collagen might be stuck on the pot. It is common that the owner would be busy till 3 or 4 at the afternoon and then had lunch. It is hard to imagine that the slim arms of the young lady could make the whole pot of the braised pork. Sometimes, when she is in a good mood, she can even make those and sings at the same time.

Other than the braised pork rice, the insiders would order a bowl of “tshing pn̄g,” which actually means plain rice. It is heard that the older generation did not like the pronunciation of plain rice, “pe̍h pn̄g,” because it is similar to the pronunciation of “pe̍h tsia̍h pn̄g,” meaning eating without paying. Therefore they use a comparatively refined word to call it. Soak the half spoon of rice into the soup, and then it becomes something like the Japanese Chazuke, soaking rice with soup. It is said that when the rice absorbs the soup, it will carry out the sweet of the radish (at least the old gentleman with white hair next to me often eat in this way).

– The end –

Suggestions

1.When there is a row of time-honored brand food stands in front of you, it is reasonable that you have selection difficulty. Please do keep calm. Choose the table behind the vendors and then order the dishes that you want to try from all the others. (It is not allowed to order from the food stand A and sit on the table at the food stand B)

2.The golden sunshine on the temple square in the morning is great and suitable for photos. If you want to avoid the noise and lines, you should avoid coming around noon.

3.The half bowl of the braised pork rice is suitable for the small eater. If the soup is not enough, you can have some more without extra charge. This is the kindness that shows the old town’s care for people. Please cherish the goodwill.

阿桂姨原汁排骨湯 Auntie A Gui’s Original Pork Rib Soup
Address: No. 32, Lane 49, Bao’an Street, Datong District
Open: 10:00 – 14:00 (or until sold out)
Close:N/A
Average cost: NT$120
Seats:20
Tel: 0928 880 015
#7minuteswalkfromDaqiaotouStation  

日譯 王明潔 英譯 陳姿岑
核稿編輯 李政道