南門市場良品開飯得獎名菜開箱試吃評價 / Nanmen Market’s Liangpinnkaifan Award-winning Dishes Openbox Review

(Scroll down for English version / 英文版向下看）

•  先看時尚高潮良品開飯ＹＴ開箱試吃影片 / Watch Our Youtube Open Box Mukbang Video First:

自日據時代 明治四十年（1907年）就開始頗負盛名的南門市場，即便經過改建和更名，至今仍以市場裡所販賣的各種乾貨、外省菜及熟食聞名。其中的熟食更齊聚各種小菜和各地名菜，包括四川的「麻辣剁椒水煮魚」、客家的「梅干扣肉」、福州的「佛跳牆」等等適合當年菜的名菜鍋物。

English version / 英文版:
Nanmen Market, which has gained its fame since the 40th year of the Meiji era (1907) during the Japanese administration in Taiwan, has gone through renovation and renaming with its long history. Today, Nanmen Market is still famous for its wide selection of dried foods, favourite provincial dishes across China, and ready-to-cook dishes sold in the market. Prepared foods include a variety of favourite dishes from across mainland China that are extravagant enough for Chinese New Years, including Sichuan‘s “spicy boiled fish,” Hakka‘s “Pork Belly with Preserved Vegetables,” Fuzhou‘s “Buddha Jumps Over the Wall, (“Fotiaoqiang,” aka “Buddha’s Temptation“), and so on.

時尚高潮殘編這個歪國人剛好有榮幸在「西方過年」的聖誕節和跨年期間，有機會開箱試吃南門市場的得獎名菜。這次開箱的共有三道良品開飯的浙江味素食小菜和兩道良品開飯的鍋物。其中小菜有「冬筍烤麩」、「油悶雙冬」、和「雪菜百頁」。

English version / 英文版:
Fashion Ecstasy had the honour to unbox and review some of Nanmen Market‘s award-winning dishes, namely from the award-winning store, “Liangpinkaifan” in Nanmen Market. Lucky for me, my unboxing falls on the timeline during the Christmas holidays, which is more important than CNY for a foreigner like me. The delivery includes three vegetarian side dishes from Zhejiang cuisine and two hot pot items. Among the side dishes are “Dong Sun Kao Fu,” “You Men Shuang Dong,” and “Xue Cai Bai Ye (snow vegetables with tofu skin).”

• 南門市場得獎鍋物開箱評價/ Award-winning Hot Pot Dishes from Nanmen Market Unbox Review:

鍋物有「閔式四海佛跳牆」和「東北酸菜白肉鍋」。收到外送包裹開箱的時候殘編充滿驚喜，因為原以為一道小菜不至於超過100克，殊不知良品開飯的小菜每道都是熊熊超值的重量，約250克，根本是桌菜的份量了吧？以下殘編一一為您介紹：

English version / 英文版:
The award-winning hot pot items include Fujian cuisine‘s “Buddha Jumps Over the Wall (“Fotiaoqiang,” aka. “Buddha’s Temptation” and Northeastern Chinese‘s “Sauerkraut with White Meat Pot.” The open box experience is a pleasant surprise. A reasonable portion for a side dish, which is about 100 grams, turns out to be about 250 grams each, which is the portion enough for a Chinese banquet dish. I’ll be reviewing each dish below:

• 良品開飯售後服務 / Liangpinkaifan’s Service：

開箱後箱子底下竟有一張「良民證」，讓喜愛驚喜的殘編先興奮的拍手跳躍幾下，再拿起來研究。原來這張「良民證」是「保證卡」的概念，除了感謝顧客的購買外，還有ＱＲ碼可以掃描連結店家的社交媒體平台，還可以填問卷換一張九五折優惠折扣碼。上面也一步一步清楚地教顧客們如果收到問題商品，要如何聯絡客服。在加拿大餐廳吃飯，即便餐點已做好上桌，客人若有問題，廚房會二話不說無條件換一盤全新的給客人。然而在台灣餐飲界有這樣的售後服務，殘編還是首次見到，真是讓我欽佩到拍手叫好。

English version / 英文版:
After open boxing and taking out all the contents, a surprise awaits. It’s a “Good Citizen Award Certificate.” I’m a sucker for surprises, so despite my disability, I risk face-planting again and clap my hands while jumping up and down with much excitement before picking it up and studying it. It turns out that this “Good Citizen Award Certificate” is also a warranty card.” In addition to thanking customers for their business, there are also a few QR codes. A couple connects to their social media platforms. The other QR code is a link to their survey, which customers can fill out in exchange for a 5% discount code for their next purchase. The card also clearly teaches customers step-by-step how to contact customer service if they have problems with the received products. Such customer service may seem normal in North America; however, to offer such customer service in Taiwan without a lawsuit is a first. I can’t help but slow clap for them.

• 「冬筍烤麩」（250克）/ “Dong Sun Kao Fu” (250g)：

看上面時尚高潮的ＹＴ開箱影片，就知道殘編不會唸「麩」一字，因為沒吃過、也不知道是什麼。這道菜的食材有新鮮烤麩、香菇、筍片、木耳，以及調味料。
電鍋加熱後，這道菜的香菇、筍片、木耳我都認識，唯獨跟我不熟的就是看起來像是牛肚和麵筋偷情生出來的固形物體。沒錯，這雜種正是殘編沒吃過的「烤麩」。殘編不愛吃麵筋，所以下手前沒抱太大希望，但一口咬下，這「烤麩」口感與其說像麵筋，我倒是覺得比較像凍豆腐與豆腐皮的中間值，是好吃的。這道菜應該是有加入蠔油，紅燒燜出來的，是台灣人喜歡的偏甜口味。了解我的粉絲都應該熟知殘編討厭在鹹味的菜餚裡加糖的怪口味，足以讓我精神分裂、懷疑人生。但良品開飯的「冬筍烤麩」即便有甜味，卻是讓你吃下一口，想扒上兩口飯、而不是來口茶水的清爽甜味（懂的就懂），毫無負擔。這道菜中的每一項食材也都超新鮮，尤其是那木耳，一口咬下、竟有彈舌的清脆聲，讚啦！

English version / 英文版:
If you watch our youtube unboxing video above, you know that I can’t read the last Chinese word because I haven’t eaten it before; hence don’t know what it is. The ingredients for this dish include freshly roasted seitan (wheat gluten), mushrooms, bamboo shoots, wood ear, and some seasonings.
After the dish is served, the only ingredient that I am not familiar with is the flappy object that looks like a bastard resulting from an affair between tripe and seitan (wheat gluten), which is the word that I can’t read. I’m not a fan of seitan , so I’m not getting my hopes up. However, after taking a bite, although the “kao fu” tastes somewhat like seitan, its texture is somewhere between frozen tofu and tofu skin, making it unique. This dish tastes as they braise it with oyster sauce. It has a sweet taste that the Taiwanese like. However, fans familiar with my food reviews should know how I hate adding sugar to savoury dishes, which makes me schizophrenic and start doubting life. However, although this dish has a sweet taste to it, the sweetness is the kind that will make you want to gulp down two spoons of rice instead of washing it down with some water or tea. The taste is refreshing without burden. Every ingredient in this dish is also super fresh, especially the wood ear, which snaps and makes a crisp sound with each bite. Yum!

• 雪菜百頁（250克）”Xue Cai Bai Ye (snow vegetables with tofu skin; 250g)”：

殘家兩殘都愛吃雪菜，以前吃雪菜就會想來一份大腸包小腸，這次吃了江浙的這道經典名菜，才知道雪菜原來只需單單配上百頁豆腐，即為經典。

English version / 英文版:
Both of us are huge fans of Taiwanese pickled vegetables. But we usually eat them with Taiwanese sausage with sticky rice, a famous Taiwanese street food item rich in flavours. Our open box includes a classic renowned dish from Jiangsu and Zhejiang with the same pickled vegetables. Only then did we realize that pickled vegetables simply need to be served with tofu skin to become classic.

• 油悶雙冬 / “You Men Shuang Dong”：

菇類百百種，這道菜的冬菇肥厚飽滿，看起來價值不菲。筍類一樣百百種，但沒想到這道菜所用的綠竹筍也是筍類中的上品。它的口感竟是驚人的脆，一口咬下，竟然是「啪！」一聲的折斷、彈回唇上的清脆聲音讓殘編好爽，口味鮮美、帶一絲竹葉的香氣，比一般的筍清爽的多。

English version / 英文版:
There are over hundreds of kinds of mushrooms. The mushrooms in this dish are fat and juicy, which looks like the expensive kind. There are also hundreds of bamboo shoots types; I did not expect the bamboo shoot used in this dish to be top-notch. Its texture is surprisingly crisp and snaps when you take a bite, the taste is delicious, with a hint of bamboo leaf aromas, making it more refreshing than others.

• 南門市場良品開飯鍋物開箱評價 / Nanmen Market’s “Liangpinkaifan’s” Award-winning Hot Pot Openbox Review:

鍋、鍋、鍋！台灣天氣潮濕，只要

天氣稍微變冷，大家就開始嚷著要吃鍋暖身。今年入秋得早，也比以往稍冷些，於是北極熊殘編也提早吃鍋。這次共開箱試吃了良品開飯的兩種鍋：「東北酸菜白肉鍋」和豪華的「閔式四海佛跳牆」，殘編為粉絲們一一介紹、評價如下：

English version / 英文版:
“Hot pot, hot pot, hot pot!” The weather in Taiwan is humid, so everyone will start clamouring for a hot pot to warm themselves up whenever it gets slightly colder. Autumn arrived early this year and is somewhat chillier than usual. Shamefully, I also had my first hot pot of the year earlier for Liang Pin Kai Fan‘s open box review. I tried two kinds of its award-winning hot pots: “Northeast China‘s “Pickled Cabbage White Meat Pot” and Fujian‘s luxurious famous dish, “Buddha Jumps Over the Wall( “Fotiaoqiang,” aka. “Buddha’s Temptation).” Let me review each for you below:

• 東北酸菜白肉鍋 / “Northeast’s Pickled Cabbage White Meat Pot”：

良品開飯的「東北酸菜白肉鍋」成分標示非常清楚，就連重量都把「固體物」跟總重量分開標示，非常誠實。這鍋酸菜白肉鍋的成分有水、酸白菜、豬肉、肉丸、百頁捲、豆腐皮等。其中的「肉丸」口感紮實、其實就是迷你貢丸，酸菜量很多，切成易食的條狀，口味清淡。這一鍋贏就贏在湯底喝起來像是精心熬煮過至少數小時的大骨湯或豚骨湯。

English version / 英文版:
Liangpinkaifan labels the ingredients of this “Northeast Pickled Cabbage White Meat Pot” clearly. They even mark the weight of the”solids” separately from the total weight, which is very honest. This sauerkraut white meat pot includes water, sauerkraut, pork, meatballs, tofu skin, etc. The “meatballs” have a firm texture and are actually mini pork balls ( “gongwan”). The pot is filled with sauerkraut cut into easy-to-eat strips, and the taste is light. The winning point of this pot is its soup base. The soup tastes like bone broth or ramen with the white soup base that has been carefully brewed for at least a few hours.

• 閔式四海佛跳牆 / Fujian’s luxurious famous dish, “Buddha Jumping Over the Wall(“Fotiaoqiang,” aka. “Buddha’s Temptation”):

冬至殘家剛好缺湯圓，於是就拿出良品開飯的「閔式四海佛跳牆」好好補一補。這一道煮出來可是驚人的大鍋分量，還好殘編雖殘，還有個超級殘媽，用她超強的二頭肌、三頭肌加上核心肌群的力量將這一大鍋從廚房搬到餐桌。鍋裡雖有排骨、豬肚、蹄筋和豬腳等含脂肪的食材（豬肉皆為台灣產），但用殘編濾油的鍋杓去撈，卻撈不出什麼油。其他食材還包括大白菜、筍片、雞肉、干貝、海參、栗子、鵪鶉蛋等。鵪鶉蛋似乎是炸過的，因為一咬下去，除了面皮之味就是整顆的蛋黃。正當我們在想芋頭本尊呢？喝一口湯頭便發現他已完全融化在湯頭裡，美味翻了。吃到一半，殘媽臭屁地夾起她碗中的一條魚翅、臭屁地給最愛吃魚翅的殘編看，我一臉不屑，說「真的假的你也不知道，哼！」果然，經由殘編拿起包裝一查證，成分內容確實是標明「合成魚翅」。這讓殘編再次拍手叫好，大讚良品開飯真是個誠實的良心店家，與其標明「海藻抽出物」、「明膠」等那些一般人看不懂的阿里阿雜，他竟直接標示「合成魚翅」，值得嘉許！

English version / 英文版:
Taiwanese believe that winter solstice is the best time to eat nourishing and warm food for health preservation through the winter. That being said, I have no idea how glutinous rice balls made it to the list of must-eats. None of us in this household is a fan of glutinous rice balls anyway, so we took out Fujian‘s luxurious famous dish, “Buddha Jumps Over the Wall(“Fotiaoqiang,” aka. “Buddha’s Temptation“) from our open box for our winter solstice tonic. This dish is enormous after reheating. Luckily, even though I would have never been able to carry out the jumbo, heavy pot with one single hand, my super mom used her biceps, triceps in conjunction with her core muscles and carried this humongous pot from the kitchen to our dining table. Even with ingredients containing fat such as pork ribs, pork belly, tendons, and pig’s trotter (all pork in this dish is sourced from Taiwan), this pot is surprisingly fat-free. Even with my oil-filter spoon, there’s hardly any oil. Other ingredients include Chinese cabbage, bamboo shoots, scallops, sea cucumbers, chestnuts, and quail eggs. The quail eggs seem fried for preparation because once you bite into them, they’re just chunks of egg yolk with a tough coating. One of the best parts of the famous “Buddha Jumps Over the Wall” is the taro cooked to a mushy, melt-in-the-mouth texture. We take a sip of the soup while we scoop and look for the taro and realize they’re completely melted into the soup. Nom nom! Halfway through the pot, my mom proudly picks up a strip of shark fin from her bowl and flaunts it in my face. “Good for you. It’s most likely fake, anyway,” I reply with contempt. I pick up the package and study the ingredient contents. Instead of labeling “kelp extract,” “xanthan gum,” and other “fishy” ingredients that most consumers don’t understand, Nanmen Market‘s Liangpinkaifan straight out labels it as “artificial shark fin.” Again, I slow clap for its honesty.

• 南門市場良品開飯得獎名菜開箱試吃總評價/ Fashion Ecstasy Nanmen Market’s Liangpinnkaifan Award-winning Dishes Review in a Nutshell:

超值的份量、比米其林星級餐廳更厲害的客服與售後服務、以及在台前所未見的誠實商品標示，殘編只能說良品開飯真是讓客人能放心採購食用的安心店家，看來，今年過年年貨就靠良品開飯了！

English version / 英文版:
Providing the best Value-for-money portions, customer and after-sales service trumping Michelin-starred restaurants, and honest product labelling never seen in Taiwan. Liang Pin Kai Fan in Nanmen Market is one of the very few ethical businesses that customers can totally trust and rely on. Now you all know where to do your Chinese New Year‘s shopping for the coming year. You’re welcome!