When many people enjoy a meal at a Japanese food shop,
Du Du is fond of "Tiangong" (fried rice bowl),
Or come to Taiwan to visit the night market,
Holding a portion of "sweet and not spicy" or "tempura" (天 bran, てんぷら) while strolling around and eating,
Taste the crispy texture and its soft and sticky inside.
But did you know that this represents the fried material of Japanese material,
In fact, what about the missionaries from Spain and Portugal?
Japanese cuisine fried shrimp tempura.
The standard of salt crispy chicken shops in the streets of Taiwan,
In addition to the signature salted crispy chicken and chicken steak,
"Tempura" is certainly the first choice for many people,
It's just that this tabletop tempura and Japanese tempura don't seem to look the same.
Taiwanese style is sweet and not spicy, can be fried or boiled, showing different flavors.
According to scholars, the fried object called "Tempura" in Kagoshima, Kyushu, Japan, and "Satsumayan" in Tokyo,
It was originally the Azuchi period in Japan in the second half of the 16th century.
Oda Nobunaga, daimyō of the Sengoku period, in order to promote trade between Japan and Spain and Portugal,
Catholic priests were welcomed to Japan as missionaries before they were introduced.
Since the Portuguese forbade eating animal meat during Lent and could only eat seafood, they replaced the usual meat with fish.
This style of cuisine was first popular in the Nagasaki area, and then the Edo shogunate was established.
Edo (now Tokyo City), which borders Tokyo Bay, is rich in fishing products,
Fishermen fry fish, shrimp, shellfish, and vegetables coated with wheat flour and egg juice,
It forms the "tempura" that is eaten in Japanese food shops today.
Taiwanese style is not spicy, and it is generally available at street stalls selling salted crispy chicken.
During the Japanese occupation, Taiwan, due to its close economic and trade exchanges with the Kyushu Island region, as an important port in the northern region of Taiwan, Keelung Port, in addition to importing many seafood,
The vendors of Keelung Miaokou Night Market learned from the Japanese food master the practice of "Satsumayan" on Kyushu Island and improved it themselves.
Mix fresh fish paste with flour and fry in a pan,
Either round cake or strip.
After cooking, in addition to tasting the crispy taste, you can also add broth to stew and become a bowl of "Taiwanese sweet and non-spicy soup".
It can be fried or boiled, and "tempura" also presents a colorful appearance.
The price of "Taiwanese sweet and not spicy" is quite close to the people, as long as NT$25 per piece, less than 6 yuan.
What's special is that even if you are hungry late at night and want to eat and spend the night,
Taiwanese sweet and not spicy is easy to buy at street vendors,
There is no need to go to the Japanese food store, the price is also very cheap,
This is the main reason why "Taiwanese sweet is not spicy" has become a civilian cuisine,
It not only warms people's stomachs on cold nights, but also warms the hearts of night owls.
#Taiwan #Night Market# #日料 #