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【#皇族香酥鴨】
營業時間:17:00 - 22:00 (星期三公休)
營業電話:0932 873 421
營業地址:台南市中西區金華路三段22號 (Google地圖)
粉絲專頁:皇族香酥鴨
蝦米享用時間:2020/02
網誌:https://www.shiamilong.cc/2020/02/f.c.duckkitchen.html
皇族香酥鴨是間簡單樸素的小店,這裡面有著闆闆提供的功夫菜、整體價格感覺也不貴,是我們對這裡的第一印象,闆闆忙完還會出來跟客人寒暄幾句,很好聊、也讓我們對闆闆的手藝、餐點的特色等等有了更深的印象
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEindYjPgkhpXFiXAXRJLW56r-6EvA-AohccVMc_2cruPN5sitPG6bR5Rrd8-09JXR3Nh6CqRQEA78FL-2O5kC6ziKq1EHUkowLwxWEOlaVNg2WSZ-G0dIP_IKVJJLy9xa4skkOLdpYfIUGS/s1600/02.jpg)
騎樓有一塊立牌,這張照片就是店家的招牌香酥鴨,也是我們今天到訪最想要品嚐的餐點
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQLgR1tja7awoFrrskaWEHgFNCEOcV3D3ddx0KF7gc3w7ilOKuobkFxcB49n7pUcyDhAYLh66nShRra48qmWWy91pQKvKB-ycCRUsY1d1ecMAjUcMHdhSJGEVEKVeHKGy0PMSBGrAOCAzU/s1600/03.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ6_iM6KoFnbiBd_4vDnt8EqaIDYF-dxTPxT5-dJdMmTOIrZQ8x0sSDsWIvdtFGM4XsdrGQPTE16uz2FWixmAn7sG4JGPc9Qx8k7uXiRYkToeXRFzz6dsjyN1rztmjXHKIuMRUcRDj8Vzh/s1600/04.jpg)
這天到訪我們遇到的是店經理幫我們服務,親切、有禮貌、穩重,一點都不像是還在唸國小,希望我們家的小蝦米以後也可以這樣😂
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaZWBBup5GS1G-9pFhBPq-sFCeQmT8iRZDbJOGOkgxHlcJ8btKriIv8blLiAqxPZreM7nzCoHjxg06k-pXEz_vLxjV6YmGo-laeXOLkY05kI7KMLDIRA1-QuAERE_1zHQzml8EIHvuOrlV/s1600/07.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVx5KZEh-oImAIlcKyHKsNfe1T0spWH_FQRW14i9fu9-hVmn06KXcoG2uWjgqRh8nNYRbqxFWVAG8CXUf-_7sb8zAjF3zCvpHheP7xiSj4CBb8u_vNxF-cm9V7E-uF4NVDNOPQ-Rj_VIKb/s1600/06.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwteMu2GT3AVU25-bYaIR6BNhpgz2XcnE7ImUveJasufGsoSOogtV0JVILV_jqF7BmdfTlVKqHDntfEuWWEGiFWSJ8lAn67ihw7WgzfwElKq11gRy3UPtxd97pR6jrPPNFXGl0N9pc96fh/s1600/08.jpg)
偷懶一下擷取店家的介紹👉香酥鴨是一道江蘇、四川、湖南等地的漢族傳統名菜。須經醃、蒸、煮、泡、炸,每道處理過程必須花4天時間並搭配不同時間和不同的火力來構成溫、煎、熬重覆步驟才得以讓生鴨肉入味和酥脆,如此一來才得以製作完成,來重現大清王朝歷史中的美味佳餚。
這道香酥鴨一共有三種享用的方式,可以直接吃,感受酥脆外皮裡有著超軟嫩的鴨肉,蠻厲害的,來這裡可一定要點上一份來嚐嚐呀,這功夫菜市面上少見,顛覆了我們對鴨肉的印象
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JL4JKjt987FZG9Fyxurf8UnJNNhgwUJKlPtXChfa_9divSzHdabkzU1LJCCjL6QX9BZQW2w-Zq8sFd16TiSrn0HsFYJk_Nw23oUoR2KCRsWo7tUbAeovc-9TpUI3bpcb65zBM-J3G9zk/s1600/09.jpg)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKlgPL767OK2Fuvqj2iETIeMe7aNTe7WcsNf1u4abfgkvK50finIfNXtWWaCpY2rHGrWWdImH7-NwtedQ2D-lyr_GDrw4UOLg5HCH5sdS8hZkanLDOm5bRCsfrCRCtrmfT93H2KdxLZ18m/s1600/15.jpg)
闆闆利用木耳、紅蘿蔔、肉絲來搭配菠菜,不只是讓菠菜的呈現不單調,也讓這道炒菠菜的口感、口味更加豐富
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS4A1QacX8lWrug6D5wZBV_RQEZlXddUWYR0h29u_4tY3nCIE6qpmhSrAqYLXVNnhr4p81cUnEttoY6QEqe9Jwu4yk98JQqFQT3ZsYwh6mRbB8POdUH7_9C4o9mEO9STp2zI0JgC7xfDGD/s1600/16.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2JWnbH6X9h1EQesGYHl5pTSvNT1BbnqBCAxFNv3xZx69Cn1QeII2Wc_Z_u_mrsj-kdrSRpvesa1GLi0Xlekh2bXy4H-bpOzXpNfpPRgjK-K5y7rRZ_nbpgx_2zRYSqDHVz33nFybuCcR/s1600/17.jpg)
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小炒牛肉 $220
我們對這道菜的第一印象👉辣啊,但是隨著白飯的搭配,到後來的辣勁相對緩和許多,隱約中還可以感受到淡雅的花椒香氣。
微微的勾芡,讓每一塊牛肉上都有滿滿的醬汁,味道整個巴附在牛肉上、鹹鹹香香帶點香辣好下飯。這道菜除了直接夾取搭配米飯,我們覺得直接淋在白飯上,當成是燴飯的口形式來享用也挺不錯的
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAxBUT_GXKbDMQJfjZOcEfxBOnFgZ2GETzu9yD5SRooGemtULi1qt2N1PGvIA4b4AmzAYJIE50GPbOygQtNA-Kl25Z7BeZCA8sqDqmYF9b0apidBUv5MPKU3199RIPCul4_vO_V8MPIBhW/s1600/19.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpecN8Yt-xNPqJFqFA68rOofLAFNi9G0LBLk2wULR9u6TVUq16qa17bI-mmdUbwJiUpKSOi293La2gBe_TtM95kx7CHx7KrljyoPYkhOsC80yTaXXSNHlKw28DLxl3vlgs6v1aZSSNGED/s1600/20.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDzmlZuPHnv3liaA6k8pDfsp_PZoUP-D-dQbUpjfzk_KwOL1q1tPO1tIquHGC8NNmg5mwms-KmywFf83uRuW-LdW8QiRMF9M1svUnoqF4xjB7QGvPQO-P53EkicymQiWqjM4t8ZvHmNs3/s1600/21.jpg)
闆闆的瓜仔肉飯,採用豬五花絞肉為主來製作,豬肉口感帶點Q度、還有些許醃製花瓜的嫩口,口味上則是鹹中帶點微甜很下飯
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrcoWDAkXtju8xCYQqD8nUMvRhvVqft-8EHacDc1BhKt0zrwUJQm8tG9MvFz-sbLG2fMhwUrPYzID-_SNFZgDWZA6lUvqJVJex7JM7eJk6KI0lgkCXEtTScpgZv0E5ISBfsXoNTCBQDWv/s1600/22.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgF-T9vLLiRDGUwmkJk3t_TmfYWaL2jKRb1CVpUkJKEVPMhHg0HvnnHyE7mjBm9QVmq97epaHySa0w3FxJ1G-U_vWuWA2DTD_H9U0kGN-b9EDqM44yWJtgGHE6gulbzWB-jhYdg1YDtU3/s1600/23.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvL2QuHcmLnVZ3-UvEDhLUiU9cDaNtSh7PmgGFfNdT93hIdTPjq5L2XPyxocjoCHzjRDLsIbpjRhoyl775387CdorogjMBoKPZEed2YGZxqZkOMxt8R6WtNJk8HgCzbb6KMSiLiTl6UI4/s1600/24.jpg)
這道羹湯是闆闆採用了鱸魚、大頭鰱這兩種魚的搭配,花了點時間來去骨去刺(但是不保證完全沒刺,享用時仍要注意),再使用虱目魚骨、豬大骨湯來做湯底,所煮出來的羹湯。雖然說是羹湯,但是勾芡的部份並沒有很厚重,喝起來蠻清爽的。
裡頭除了魚肉,也有豆腐、木耳、紅蘿蔔等等配菜,口感相對也豐富許多
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiljEt5M-HtyEwVuzCTotrqI7qVS27kMNLkrD3WSDWeVIf55fBl7vqbbxXSdmfqfNjgEOBogj_9MyxxH1LqpHA8XM-x_vRWJMJIDGbRPBIn7AJ4PrqDKPX_RygCZAZKje3_YrX6-IFH6ue/s1600/25.jpg)
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本文由悠樂玩家直屬部落客:台南。蝦米龍撰文
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