![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzR9wBk2eYK4CaLrV-AfQTUsk6PpoCbG650eAu7Hbq4_XHiGJ6PojxGU0ftGlptrj8QiU9WILeJgm6LmK63hB16ZYkydmOT3qOVsuCtHNMgyNFJdIr3q3tCD-E0wBcJxQWJ49OcG2rWxS/s1600/00.jpg)
【店家資訊】
店家名稱:居食之家
營業時間:11:00 – 20:30
營業電話:06 221 2632
營業地址:台南市中西區民權路三段83號 (地圖點我)
粉絲專頁:居食之家
蝦米享用時間:2019/04
網誌:https://www.shiamilong.cc/2019/04/blog-post_24.html
原東區崇明路近30年的老店「居食之家」在一年半前搬到了現址:中西區民權路三段83號,在人來人往相當熱鬧的永樂市場旁邊。老闆年輕時在上海習得一身好手藝,回來台南後創立居食之家,上海菜做工繁複,都是需要提前準備製作,所以目前是要預約才會有像我們今天享用的桌菜
永樂市場第一印象是停車很不方便?海安路地下停車場平日是蠻好停的,從62柱樓梯上來,64柱電梯上來就是居食之家。假日的話停車真的需要一點運氣,建議騎乘機車囉~
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MdUFz8sV0EYJP3iz8jW7eLcnjugJVf70XI2WdLp2hPEmpv2_gxGiHVFgRgrX77vA2rIQ594UvPwgFJUJnKdeJ3E7PVbh2o32uCdvm0buKS5LlJgRv66vazuhiwv5dEGWqkD1MsG1B3xR/s1600/01.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84tzNy-0u0igN8kFW-7p16cmQJk57q_QqQbTPbX2Jdfx32Mdd2lXa4KiwuSzcLsBAW77yQ_IXH4qbo6RcQa5YI7hSOv14xUS8FsAdlJJ0Pc0bdAMgsIaOhjTeazqc_YN6t8FIfU5vedWx/s1600/02.jpg)
民權路上的屋齡普遍都比較久,在格局上也都相當的長,就像照片裡面的深不見底XD。進門右手邊有麵點老師傅現做的生煎包,生煎包平常就是很少見的點心,現做的更是難能可貴
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtb9uYCtNUbhODrBoY6MGciTK-lUIA5_6mn321_c1vIU4n7hFBk8v-KIXKEhcVy2bOoD1-6FBHwPruKLdn4RWLqPUTyCKGFQKjw47zhS9DqF0icbmpwjT358KcfV09MW9YJBSbmT2wGK3J/s1600/03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA2tf5PUR_EfLnO4SYRgUd23D2rqEd6F1X4gY2o_RnObp3hFuuNe0GwGs7LarBBx_L7OHLJIFRqaZNgYph6nSDKOJa6qF8fi4KNKug15DUaydCmEOagZ-EmDPDrRW7V99vSbwF8UQBPvTK/s1600/04.jpg)
因為『生煎包』是為了有別於另一種點心『煎包子』,才會取名為生煎包。『煎包子』是把蒸熟的包子,再拿回去煎過。而『生煎包』是直接拿生的包子,底部下去煎+上面用熱氣悶到熟的料理。
這裡的生煎包的皮是麵點師傅用手一個一個桿出來的,用比較老式的做法讓皮略帶發酵,這樣子的皮可以完整包覆著湯汁,吃起來是軟中帶點Q勁
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM7lVIcb0x0kQyWfDE1QVTmz3cXDA3wGGU_Y75YBsOX-O9itqbAzC2xCGAAbkPpXb5_H9ogmEMVq3r2U2Y7W7_37pSGCDM6XwnJdmwyj4T6A8kT7WlI1rVFjQiYiqmS1QLdXTSYnJ-K0gU/s1600/05.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1i2eCce7YxzZDQVxjXq_ZF6JiYin8r7eDYxQ_woPloyOxSIaM_2XDKlfmjCwQ_OAgo4N1I_evobxK2gEUoBf9GE7LnTC5o13fhrbx1EPuVa_IEl0H9sJC8xNGFxQr6iypWbi5A9NjxSu/s1600/07.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DW4JtulY3K7qelJAx-PxG39DfSmnSFiZOQtpuzc8KAB__n_q66HKrrtxyEbB080TU6oMbQ3rh46SoKJfcMqNaGL2SGpKk7MxGrgwK-4By9hJpvc75h80kqV7LBBafl0jmJdGNDl0cOvA/s1600/06.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUl-BlbOF_vJIKSMK41gwuHNMoS3dNGGYkzhow-Yb9gYHVL6foXoy2LpGOPr6XKDNHw4tfIfcKBrxHU3TlwZxH821UED0QwRhOzL0CsF15XfnOYa8zBsCuMY8GShSaTE3hchRetl1IDnio/s1600/08.jpg)
看起來像炒飯,吃起來像燉飯,但是又有點不一樣!店家採用金華火腿、蝦米、香菜等等香氣豐富的食材來提升這道上海菜飯的味道,再用獨門燉煮的雞高湯將各種食材的香氣煨到米飯裡,吃起來整體是很不錯的,同桌小朋友個個吃得很開心
綠色蔬菜是青江菜,讓視覺上更豐富,口感上層次也提升許多
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgObghAaFWs6zoGSeNPnlV7H7Cww6rm9D0N9CyTCdqMq0n0hhf6Vd-5qFyQgl9KEn8yMS1lChFLFBKxZW505EZRDIzYPoFV52UVCpp9_Uv2D5o1YA5Lxf-0D4MzJWzPQgc7tSvGkxP_LWKV/s1600/09.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cY9Zp7HqC80Ea-aiu2mTQ6ziIcJieGOgkZkFM9XDffPSBfMHMjXKDgxIycqrADGhThVJhg9wZjq_t2Ay04ql-8O9qSO_totG0d2TrromEBbe9WP2sPZcFtkWpI2F2EEqbbt9i912YtlU/s1600/10.jpg)
外面一般常見的獅子頭都很迷你,頂多就像是個大貢丸,在居食之家,可以看見真正的功夫菜,瞧瞧這麼一大顆多麽有氣勢,會煮飯的朋友應該可以知道難度之高。使用豬腳肉,瘦肉為主的黃金比例,吃起來相當嫩口,味道也很讚
下面的大白菜非常入味,很下飯
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eNR2_Hi320qLMHtZJq_oFaa05FbulMHR9KT6W3V2comgO-g_gdR-MD3AOXh_TXcTq-HMWyjAsY4QcGPSIVqmgNUMF4zX1Xc4gChiJVBnOOSxEagAqPzUIYHhNCsrH5CEQhV2q4wQfmUF/s1600/11.jpg)
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還沒上桌我們就知道下一道菜臭豆腐來了XD,採用天然蔬菜發酵的臭豆腐滷汁,有一種清香臭味(臭得很舒服),搭配手工製作形狀不一的臭豆腐,裡面孔洞可以保留蠻豐富的湯汁。用雞高湯來清蒸臭豆腐,吃起來口感是一種天然的臭,嫩嫩的挺好吃的
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOms2SPoCB_ll6Y8_3e5jrcho9MSwJzHkRpeDi_EnqfHIp01PUaBNSiNI_WsNDGCfTEBk6r2I27bRVqMGzS3e1VZMGn0GKwr4Bne7_MDFWfeJx2_RL93DMZKJggBHdrDjajw_7ttZjPZnE/s1600/13.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXH4KalQ38QguxGMLEEWf9clhE7WesajPlFN8nYJ5BFOyyCT713XXEhABLboOgqCYG9T4C0JeoFW5tmDyHWxXO_1-TumR5wWAVHnF3cigH5sxK0BS8nDKsA74JyceT9X6x92fAIdl52ESc/s1600/14.jpg)
麩,使用老麵發酵的麵團,手撕成一角一角的,搭配綠竹筍,木耳,香菇等等食材用紅燒的方式來料理。麩在煮的過程會將湯汁完整吸收,吃起來醬香味道很濃郁,香菇也是很吸湯汁的食材,咬在嘴裡還會有一點點爆汁的口感
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOMK9SCQDoDBdT9a0XsR4Qu7un8MqLd2xFPgyYrweSwnizufEO-2d6C0lC5P3Bs0W9qmMJ0KMgSBlNmwPUXRwpHAhdMYa1dSPrg1VMkTVOfs2Xi6pZYLFKH4xtte4_nkn3z7f0-zAzyjj8/s1600/15.jpg)
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龍井茶葉炒蝦仁 $480
從市場採買回來的活蝦非常新鮮(因為市場就在對面,走路只要10秒鐘XDDD),每一隻親手剝殼、剔除沙腸,再用龍井茶的茶葉來清炒來帶出蝦子的鮮甜口感,紹興酒來提味,吃起來些許脆脆口感又帶有茶香味
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMODopavCeFYcV0Xep6gyQjerASLi3cQ3kPnaTMFQT-3dZJjDhI53Ba9PXLojeJxFVm2D2ythog8K32td6iqYQWbJqRFOsqpvSVPdv84X3ljkrDh2vMBcq6hSqbLM1ddVnRZcRAsqxAtno/s1600/17.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-WtCJPc7aT5OXc5rA2WjP8HIgKdnt5tVwuo-x4O2qixPfv7kpKw_qDtHK2FPqR90yuW70aXQG_5uoRaazEu9H0c2gfm3adT46dsoVbT6x8aC1AOOgJXqIZHlSO3Ebap2LXmUs2MhBz1qL/s1600/18.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zf9d3Cp6Anbb-fOSTN7qYs_Im6ZO4ORP63rxKCvB-Xhf_ZHmI-lHtcf-JwLN3Nj-zVyso35VdzFQBoX-3INFC2z7xG_Kz-xeX9nfmRqoejyghFkN9HPl54mxiR0FlIoCUaEEyOkWwM5i/s1600/18-4.jpg)
江浙道地家常小炒,先將蛋過油做成蛋酥,再跟香菇絲、綠竹筍絲拌炒後,最後再倒入韭黃的部分。韭黃部分口感很清脆,筍絲也不錯,蛋酥則是將精華都吸附住了,味道很豐富
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeUbSauDKv2Lmw7SI_epjpILt7-Q9o-SNvIWC6zgICDO7o_tgSacQFucr5junxvornZNu-Az5WcJ0r6EZplYUW8sGmqDrZvMbsObIAdusoNR-KTTfa7q3f1mZohLyLrIf8rZ03teBTjhgo/s1600/19.jpg)
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大部份是煎或蒸,江浙菜的料理方式才會用煙燻。煙燻的部份使用烏龍茶葉,多了一股茶葉的清香,也讓魚肉吃起來口感更佳的鮮美
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO0SsDScnBlGPUGfR7BgaY3S_DoVvRz-pC3cHud7FHgsLcuAulbsuR2zIS-sougmaEp5XCBxpBzfpd5_r108oY2VXNf6eUCgSzYDetsyZRbscqdpoz331ln5yVFgI5uOYkGShPVcESNKao/s1600/21.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GCIrrioV-PW8VD4rSIOIN1OVlr-g3qC8a-CPlZrZsRtu4Wi0O8DfznaWKFJXW0CvQoM634-Zsxk-ef48SlExYzj1SxNj9jp-icFwjJ_yXhs0qJroey3yNosnj8V0s-bYYkCNJ4odtOfw/s1600/22.jpg)
剛進來的時候面點師傅正在做生煎包,但是好像沒有拍到最精華的捏包子過程..改天再好好的來偷拍一下師傅捏包的英姿XD。
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT7bSxyKr-49QiuQaOYwBYjdsX_yA8Uu61_bSTM3UWuJd4ZZDBIrOUg9pz2UzBJPfu_wQ7kN135J2Z3Vxf5Vk6wX9UCOddaprD0kyFVVtK7bBUsLRN5FWntP83Cic4TSMpgnbOJyDyEa6X/s1600/23.jpg)
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上面有提到生煎包的皮帶有一點點的發酵,口感軟中帶點Q勁,內餡以肉為主,吃得到肉的清甜、紮實,熱熱吃一口咬下還有可能會噴濕衣服捏~很像是大一號的湯包,吃起來很讚
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAJkdwV5DH0v8j2EY_NoIMde8sPM5nhyphenhyphenZZUHnkOHyT_ZTtvUXTNbykYIc0Pa6mswRpiAOd2MZSd9zEdSyFAQfmDYpr-dA6wQZbnn58y3zcS71ocht2KswGG9Ed7riJMg7chdURcty4NxPE/s1600/25.jpg)
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先使用金華火腿骨跟老母雞燉湯底,接著再使用杭州進口的扁尖筍 & 放第二隻新鮮全雞來燉這鍋湯,兩隻雞的精華成就了這一鍋湯,相當費工。湯頭渾厚,帶有一點筍的酸香氣,好喝好喝
(扁尖筍是以竹子的嫩芽當原料,經過鹽水煮過以後,經過炭火烘焙而成,在上海、杭州是一種常見的傳統食材。)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYMa1qf5o82nzKF05ym9IssHcDTCt39dDnKZh6wON8q3KW7-TcZfa74s_sNvj-JKGdw5ofm8kR58CyeqjqGzNSG2EhA3IZd2Q3c4JWWyu6iw5Ug_xkrPAzrmkRJNJWn3b59F631-Os686A/s1600/27.jpg)
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菜單底加啦~詳細最完整版請依店家現場提供的為主
本文由悠樂玩家直屬部落客:台南。蝦米龍撰文
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