食記 – 老淡水餐廳 – 活海鮮跟各式台菜大口吃 Review- Lao DanShui Restaurant – Live Seafood with A Vast Selection of Other Dishes

食記 – 老淡水餐廳 – 活海鮮跟各式台菜大口吃 Review- Lao DanShui Restaurant – Live Seafood with A Vast Selection of Other Dishes

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

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當殘編從木柵搬到淡水時,曾有一位朋友問我:「你幹嘛從山上搬到海邊?」沒錯,超出捷運圖範圍的淡水新市鎮是有那麼一點遙遠。您可能覺得,應該只有阿給、鐵蛋或魚丸,但是用心找一下,這「新市鎮」還蠻多好餐廳等著您去發掘。殘編今天要介紹的就是位於新北市淡水區淡金路一段166號之1的「老淡水餐廳

English Version / 英文版:
When I finally moved from Mucha to Tamsui, a friend asked me, “Why did you move from the mountain to the sea?” Yep, Tamsui could be a bit far, especially now that I’m living out of the MRT range. You probably think we only eat A-gei, “iron eggs,” or “fish ball soup” (all Tamsui‘s specialties). But if you search thoroughly, there are quite a few excellent restaurants in this “new town” waiting for you to discover. Today, I’ll be introducing you to “Lao Danshui Restaurant” located at No. 166-1, Section 1, Danjin Road, Danshui (Tamsui) District, New Taipei City.

除了提供充足的停車場外,進門前就以霸氣的活海鮮水族箱開場。裡面有活蹦亂跳的螃蟹跟龍蝦、餔嚕餔嚕吐泡泡的貝類、跟「甩尾」的「縱壑之魚」。
咱們造訪時老淡水季節限定的菜色有「酒菜小甜蝦」、「大屯山劍筍」、「蔥油小透抽」、「鮮甜藍鑽蝦」和「避風塘炒蟹」。
一定不能錯過的就是老淡水的超划算打卡活動,只有拍有「老淡水」LOGO字樣的圖打卡上傳FBIG,原價$280元的「本港紅劍蝦」直接特價$89元。

English Version / 英文版:
The restaurant has a big parking lot, so even if it’s out of the MRT range, guests can drive away. The entrance welcomes guests with the “Crazy Rich Asians“-style -flaunt-your-seafood aquarium with live crabs and lobsters, clams spitting bubbles, and swimming fish.

The seasonal dishes include four seafood dishes prepared with shrimps and crabs and one vegetable dish when we visited.
Don’t miss out on Lao Danshui‘s super check-in promotion, in which you take a picture with Lao Danshui‘s logo and post them on either Instagram or Facebook; you can get the “Red Cherry Shrimp” (originally priced at $280NT) “at a discounted $89NT price.

  • 老淡水餐廳內環境 / Lao Danshui Restaurant Environment:

門口擺著貴氣的蘭花,餐廳內部寬敞明亮,可能是因為適合宴客,所有座位都是約十人座的大圓桌,座位舒適。

English Version / 英文版:
Noble orchids decorate the entrance. The restaurant is bright and spacious, with seating designed for banquets. All tables are large round ones that seat about ten. Seats are comfortable.

  • 老淡水餐廳菜單 / Lao Danshui Restaurant Menu:

老淡水餐廳菜單 / Lao Danshui Restaurant Menu
老淡水餐廳菜單 / Lao Danshui Restaurant Menu

老淡水菜單多元化,「涼拌類」、「酥炸物」、「飯麵類」、「精緻小炒」、「蔬菜類」、「蛋類」、「海鮮類」、「三杯類」、「牛肉類」、「雞肉類」、「豬肉類」、「火鍋類」分類得一清二楚。重點是,這麼多菜色竟能通通列入一張簡單的頁面,捨去厚重的菜單本,殘編拍照時一張就搞定。老闆設計菜單的巧思,不但讓饕客們一目瞭然、好點餐,也有效加快點菜的速度。除了點菜效率快,老淡水的上菜速度也是神速。十道完全不同煮法的菜色竟能在十五分鐘內全部上桌,難怪老闆能東山再起。

English Version / 英文版:
Lao Danshui’s menu is vast and diversified, items are clearly sectioned under “cold dishes“, “deep-fried food,” “rice and noodles“, “stir-fried dishes“, “vegetables“, “eggs“, “seafood“, “three cups (dishes prepared with sesame oil, Chinese rice wine, and soy sauce”, “beef” “, “Chicken“, “Pork“, and “Hotpot” . The owner strategically lists all items into one single simple page. Without the heavy pages, diners can understand and order food at a glance and effectively speed up the ordering process. Serving is also speedy; our ten dishes from completely different categories are served within 15 minutes of ordering. The owner’s ingenuity in designing the menu results in efficiency, no wonder he can make a triumphant comeback.

蔬菜類光是「季節時蔬」($120元/$160元),老闆就列出好幾樣給咱們選,有空心菜、芥藍菜、高麗菜、山蘇等等,我們點了「高麗菜」跟「山蘇」。要以活海鮮售價,老淡水價位訂得也太便宜了吧?螃蟹類菜色竟只要$680元,但因今天同桌的老弱婦孺都有,保險起見,就點了一些比較安全的菜色,包括一隻僅僅只要$360元的「清蒸鱈魚」、「塔香蛤蠣」($160元)跟打卡特價的「川燙紅劍蝦」、「金沙中捲」($380元)「鮮果蝦球」($280)。「雞肉類」我們點了「左宗棠雞」($240元)。「蛋類」我們選擇感覺很厲害的「海鹿角炒蛋」($180元)老闆力推他們店裡的招牌菜「四季臭豆腐」($280元),因此我們也點了一份。以下殘編為粉絲們一一介紹:

English Version / 英文版:
Vegetable dishes alone include over five kinds of “seasonal vegetables” priced at $120 NTD/$160 NTD. Among them are water spinach, Chinese broccoli, cabbage, Bird’s-nest fern, and so on. We order “cabbage” and “Bird’s-nest fern.” Lao Danshui‘s live seafood is relatively cheaper than other live seafood restaurants in Taipei. Crab dishes cost only $680. Since our group meets all Priority Seat criteria, We play it safe and order safer dishes, including a “steamed cod” ($360NT) a “Clams with Basil
($160)” the check-in special “Red Cherry Shrimp” (priced initially at $280NT)”, “Squid with Salted Egg Yolk ($380NT)” and “Shrimp Balls with fresh fruits ($280).” For chicken, we order “General Tso’s Chicken ($240).” For “Eggs,” we opt for the “Carrageenan fried Eggs ($180).” The owner highly recommends their signature dish, “String Bean Stinky Tofu ($280),” so we also ordered one of that. I’ll be introducing each item below.

  • 「冰梅蕃茄」/ “Marinated Plum Tomatoes”:
食記 - 老淡水餐廳 - 活海鮮跟各式台菜大口吃 Review- Lao DanShui Restaurant - Live Seafood with A Vast Selection of Other Dishes
「冰梅蕃茄」/ “Marinated Plum Tomatoes”

「冰梅蕃茄」是老闆贈送的小菜,但是別於市面上的「梅子蕃茄」,老淡水的「冰梅蕃茄」似乎是無添加,甘甜的味道完全來自蕃茄本身自然的味道,沒有另外加糖。上面加上一片薄荷葉點綴,增加清爽度。老淡水似乎有這道小菜的瓶裝販售,一罐$250元,殘編覺得很值得買回家當開胃菜食用。

English Version / 英文版:
Marinated Plum Tomatoes” is a side dish compliments of the owner, but unlike any other marinated “plum tomatoes” on the market, Lao Danshui‘s “plum tomatoes” tastes natural like there’s no added sugar. The dish is garnished with a mint leaf for a refreshed touch. Lao Danshui has this ide dish packaged and available for sale in bottles for $250NTD/bottle. It is an excellent and healthy snack to have around at home.

  • 「山蘇」/ “Bird’s-nest fern”:

山蘇台灣產的一種蔬菜,葉子翠綠大片,葉脈明顯突出葉背,口感跟翠綠的外觀一樣,吃起來脆脆的,很爽口。一般聚餐「蔬菜類」都是最冷門的滯銷品,今天的蔬菜竟一下就被一掃而空,可能在地食材的新鮮,真的會讓菜色吃起來好很多吧?

English Version / 英文版:
Bird’s-nest fern is a vegetable locally sourced in Taiwan. The leaves are large and emerald. The veins prominently protrude from the back of the leaves. The texture is crispy, and the taste is refreshing. Usually, “veggies” are the most unpopular dishes at gatherings. Today’s vegetables are gone fast. Maybe the freshness of the locally sourced ingredients does make a difference.

  • 「清蒸鱈魚」($360元)/ “Steamed Cod Fish” ($360NT)”:

清蒸鱈魚雖然是整隻,但不算大條,上面灑滿青蔥絲跟些許辣椒、薑絲,肉質鮮嫩、入口即化。上菜時,盤下架著鐵架,有兩盅火在燃燒,保持魚的熱度,但在拿這道菜時要小心,才不會被燙到。

English Version / 英文版:
Codfish is steamed whole, but it is not a big one. The fish is topped with shredded spring onions, some chili, and shredded ginger. The meat is tender and melts in your mouth. The dish is served with a metal rack under the plate with two burning candles to keep the fish hot, so you need to be careful when handling this dish.

  • 「塔香蛤蠣」($160元)/ “Clams with Basil($160)”:

 

「塔香蛤蠣」是蛤蠣炒九層塔加入大量切斷的青蔥拌炒,每一顆都炒開,但每顆蛤蠣肉都還維持在飽滿的狀態,肉汁也都還在,吃得出是蛤蠣剛開口「微笑」就起鍋的好功夫,既鮮甜、又不怕吃到沙,油光滿面的上菜,一不小心還會被閃瞎了眼。

English Version / 英文版:
Clams are stir-fried with basil and a large number of cut spring onions and stir-fried, each clam is open, and each clam meat is still in a plump, juicy state, showing the chef’s superb stir-fry skills. The presentation is shiny, and the clams are fresh and naturally sweet.

  • 「鮮果蝦球」($280) / “Shrimp Balls with fresh fruits ($280NT)”:

「蝦球」有兩種:「鬼馬蝦球」跟「鮮果蝦球」。在選擇「鬼馬蝦球」或「鮮果蝦球」時很掙扎,經過詢問後,「鬼馬蝦球」雖然聽起來誘人,但食材是用皮蛋跟油條做的,似乎沒有「蝦子」,因此我們就點「鮮果蝦球」。這道蝦球炸到麵糊皮跟中間的鮮蝦皮肉分離,麵皮把蝦仁保護得很好,所以切開一看,蝦仁雖然炸過,看起來還是粉嫩嫩的「小鮮肉」,吃起來口感佳、沒有一般炸物的油膩。外層淋上美乃滋、灑上些許葡萄乾,增加口感。

English Version / 英文版:
There are two types of “Shrimp Balls” on the menu: “Ghost Shrimp Balls” and “Shrimp Balls with fresh fruits.” After learning that as intriguing as the “Ghost Shrimp Ball” sounds, the ingredients are made of preserved eggs and fried dough sticks (youtiao), there seems to be no “shrimp” involved. So we order the “Shrimp Balls with fresh fruits.” Shrimp balls are fried until the batter’s skin is completely separated from the fresh shrimp in the middle. The batter protects the shrimp very well, so when you cut it open, you can clearly see that although the shrimps have been fried, they still look bright and fresh.

  • 「川燙紅劍蝦」 (原價:280元,打卡特價:$89元)/ “Red Cherry Shrimp (original price: $280NTD, discounted proce: $89NTD)”:

同桌每一位吃了這一道蝦都同聲叫好,蝦子是用淡水特有的紅劍蝦料理的。可能是因為川燙的關係,蝦子吃起來很鮮甜清爽,但後面不知道是怎麼秘密處理的,又可能是這種品種的蝦獨有的口感,吃起來是酥炸、連殼都可以整隻吃下的脆,卻毫無炸過的油膩感。上菜時,底下墊著一層生菜、灑上切斷的青蔥,增加擺盤的色彩。

English Version / 英文版:
This dish is one of the favorites at our party. Red cherry shrimps are a kind of red, bright shrimp unique to Tamsui‘s freshwater. The owner claims that they simply blanch them, thus making them taste refreshing. I believe there is a secret recipe that he’s keeping from us, or maybe it’s just the species; the texture is crunchy can be eaten whole without peeling the shell, like it has been deep-fried but without the grease. Red Cherry Shrimps are served on a piece of lettuce and sprinkled with chopped green onions to add colour to the presentation.

  • 「四季臭豆腐」($280元)/ “string bean Stinky Tofu ($280)”:

(因為招牌菜所以要多照幾張

四季臭豆腐」是老闆親自力推老淡水招牌菜,聽說點菜率高到要改為限量供應。這道是先用手工臭豆腐炸過後,再用加入四季豆、豆豉跟七味粉快炒。平常這道菜是有加黑豬肉條的,但是因為同桌有人不吃豬肉,所以殘編的照片裡沒有豬肉條。吃起來並沒有臭豆腐的臭,口感比較接近豆腐乾,外層有韌性,內層的豆腐卻微軟。加上大量的四季豆跟少許辣椒拌炒,炒出來也是油光閃閃、色彩鮮豔的一道菜。這道菜裡的四季豆與臭豆腐爭艷,份量也夠多,頗有我們過去在國外請外國人吃的乾扁四季豆。豆子乾瘦入味,卻鹹淡適中。

English Version / 英文版:
String Bean Stinky Tofu ($280)NTD” is Lao Danshui Restaurant‘s signature dish. The owner personally recommends us to order it. Word is that the order rate is so high that the restaurant has to change it to a limited supply dish. Handmade stinky tofu is deep-fried first, then quickly stir-fried with string beans, fermented black soybeans (douchi), and “shichimi” spices. Usually, this dish includes black pork strips, but because a few of our guests have dietary restrictions, so ours doesn’t contain pork. The tofu in this dish doesn’t taste as strong as stinky tofu. The texture is similar to dried tofu, with a tougher outer layer but a softer texture in the middle. Tofu is then stir-fried with a bunch of string beans and some chili. The presentation is shiny and colourful. The string beans in this dish compete with the stinky tofu, and the portion is large enough to feed all. It reminds us of the famous Chinese dish “Dry Fried Green Beans, ” which we used to treat our foreign friends when living abroad. Dried green beans are thin and tasty but moderately salty.

  • 「左宗棠雞」($240元)/ “General Tso’s Chicken ($240NTD)”:
食記 - 老淡水餐廳 - 活海鮮跟各式台菜大口吃 Review- Lao DanShui Restaurant - Live Seafood with A Vast Selection of Other Dishes
「左宗棠雞」($240元)/ “General Tso’s Chicken ($240NTD)”

去骨的雞腿肉炸過後再加入青蔥和彩椒拌炒,看起來像宮保雞丁,也有點像咕咾肉
,但口味比宮保雞丁更甜,是小朋友會喜歡的口味。

English Version / 英文版:
Chicken thighs are deboned, deep-fried, then stir-fried with scallions and bell peppers. The presentation looks somewhere between “Kung Pao chicken” and “Sweet and sour pork, but the taste is sweeter than Kung Pao Chicken. This dish is a children’s pleaser.

  • 「海鹿角炒蛋」($180元)/ “Carrageenan fried Eggs ($180)”:
食記 - 老淡水餐廳 - 活海鮮跟各式台菜大口吃 Review- Lao DanShui Restaurant - Live Seafood with A Vast Selection of Other Dishes
「海鹿角炒蛋」($180元)/ “Carrageenan fried Eggs ($180)”

自從上次去富基漁港吃活海鮮後,殘編就對吃起來口味像日本沖繩超級食物「海葡萄」的海菜念念不忘,得知原來「海鹿角」是海菜的一種時,我怎能抗拒?於是就點了這道「海鹿角炒蛋」。這道菜口味是非常原始的原味,應該是沒有添加什麼調味劑清炒出來的,是又營養又美味的一道菜。「海鹿角」沒有一般海菜的鹹,口味比較接近一般的海藻,所以很清淡。

English Version / 英文版:
Since my last trip to Fuji Fishing Port for live seafood, I have been craving sea vegetables that remind me of Okinawa‘s superfood “sea grapes.” When I learn that “Carrageenan” is a kind of sea vegetable, how could I resist it? So I order this “Carrageenan Fried Eggs.” This dish tastes very natural with no extra flavoring added. It is a nutritious and delicious dish. “Carrageenan” is not as salty as other sea vegetables, the taste is closer to ordinary seaweed, so the dish is very light.

  • 「金沙中捲」($380元)/ “Squid with Salted Egg Yolk ($380NT)”:
「金沙中捲」($380元)/ “Squid with Salted Egg Yolk ($380NT)”

中卷炸過之後,再用鹹蛋黃炒到蛋黃發起來後再翻炒。外層看得到的皮,其實都是鹹蛋黃,所以吃起來真的有流沙的口感融入味蕾,跟上述「鮮果蝦球」的口感相反,但是口味十足。就算中卷都被吃光了,我們也把炸皮剩下的屑屑一掃而空,因為光是屑屑也很美味。

English Version / 英文版:
Squid is deep-fried first, then stir-fried with salted egg yolk until the egg yolk rises, then stir-fried again. The batter is completely made with salted egg yolk, making it tasty. The texture is mushier in comparison to the “Shrimp Balls with Fresh Fruits” mentioned above. Salted egg yolk melts into your taste buds. Even if when the squids are all gone, we also finished every piece of batter crumb as it tastes just as delicious on its own.

  • 「老淡水」飯桶 / Lao Danshui’s rice bucket:

「老淡水」的飯是用泰式餐廳的錫飯桶盛裝。一掀開鍋蓋,裡裝的竟是紫色的五穀飯,讓所有菜色配起來吃更有層次感,營養也迅速加分。

English Version / 英文版:
Rice at “Lao Danshui” is served in Thai-style aluminum rice pots. Once you open the lid, you’d be surprised by the purple multigrain rice, which instantly boosts up the texture and nutrients of the whole meal.

  • 「老淡水」飲料 / Lao Danshui Restaurant Beverages:

老淡水」的飲料選擇除了有台菜基本款的瓶裝的芭樂汁跟柳橙汁外,也有百威跟台啤。

  • 殘編「老淡水」餐廳總結評論 / Fashion Ecstasy Lao Danshui Restaurant Review in A Nutshell:

一般在台北門口擺著活海鮮水族箱的餐廳的海鮮都很貴,殘編剛回台吃了幾次都是隨便點一條魚或螃蟹就好幾千塊,傻眼貓咪,「老淡水」的活海鮮價格親民,不管是宴客或是受邀都可以放心去「搶帳單」。多樣化的菜色,讓我們老弱婦孺都吃得很滿意,遺憾的是回家後看了自己照的菜單,發現有好幾道超誘人的菜都沒點到,所以再訪機率是百分之百。

English Version / 英文版:
Usually, in Taipei, restaurants with live seafood aquariums at the door are costly. I remember dining at a few after relocating to Taiwan; live seafood is priced by weight. A fish or crab can easily sell for thousands of NTD. Each time leaving me dumbfounded. Lao Danshui’s live seafood is relatively affordable, so whether your the host or the guest, you can go ahead and “fight for the bill” like a local. Our diverse group all left happy with yummy in our bellies. My only regret is realizing I missed a bunch of intriguing dishes after looking at the picture of the menu I took, which gives me a 100% reason to revisit.

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