新香珍餅店(fb粉絲團):彰化縣彰化市中正路一段283號,電話:04 723 9602,營業時間:08:30-19:00 「彰化不是只有不二坊」按說標題是該這麼下的,而我一開始也只知道不二坊之於彰化的蛋黃酥。那日,原來只是想找家伴手禮當成結速人生第一趟彰化市美食探路之旅,好奇在google上打「彰化百年餅舖」,結果出現的是新香珍餅店的名字,而且就在「不二坊」旁。先說新香珍餅店的蛋黃酥其實也蠻好吃的,即便我也不太記得不二坊的問題,但我更喜歡的是這家應該是有改良過的紅龜糕,尤其是花生餡。 </span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51974833301" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51974833301_973235d870_c.jpg" alt="2"></a></span></p> <p><span style="font-size:14pt">新香珍餅店念著念著好像覺得全台很多老餅舖的名字都差不多,什麼香什麼珍的.....也不曉得誰規訂的(中國電視史上身)。離火車站步行約是十來分鐘的距,沿著中正路一段走,會經過早前介紹過的<a target="_blank" href="https://www.foodtigertw.com/blog/post/49973308"><span style="color:#0000ff">北門口肉圓</span></a>,新香珍餅店前的小紅圈便是上港有名聲、下港有出名的「不二坊」。</span></p> <p><span style="font-size:14pt"><a style="font-size:18.6667px" href="http://www.flickr.com/photos/89012769@N03/51974909658" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51974909658_6e596ea71d_c.jpg" alt="4"></a></span></p> <p><span style="font-size:14pt">要說蛋黃酥的風潮這幾年來逐漸有取代鳳梨酥之勢,當中的源潮不能不提不二坊之功,最少那網路之亂不是隨便一家老餅舖而比擬的,當然最近兩三年陳耀訓的揉合西式食材、作法的新派蛋黃酥更是讓消費者趨之若鶩;這兩家老將新秀我都各嚐過兩三次,老實說都紅得有理的好吃,但也沒到可以讓我心甘情願排隊去搶的地步,這中間的原由可能是我本來就不好這一物之故。</span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51975115519" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51975115519_21ef39ecd2_c.jpg" alt="3"></a></span></p> <p><span style="font-size:14pt">本來想說萬一,我是說萬一不二坊沒人排就順便買個兩盒回台北,結果一看有2、30人在排,一問可能要等半小時便放棄了,剛巧看到新香珍餅店也有蛋黃酥,當然最主要還是「百年老店」這四個字,據說創立在清光緒年間約有140年左右的店史。好奇查了一下不二坊是創立在1972,算吧算吧到今年剛好也有50年的歷史,但早前的名字是「不二家」,後來因為和日商不二家的糾紛後,在2018年正式更名為現在的「不二坊」,但好吃一樣是受歡迎,叫什麼名字其實不是那麼重要。</span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51974833261" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51974833261_6d0d452c72_c.jpg" alt="5"></a></span></p> <p><span style="font-size:14pt">店家沒找著足以表老店的東西,只得幾個附近的老爺大嬸聊著天,於是沒有拍著,只在奶奶親切的引導下買了當時店家有的餅嚐嚐鮮。那天下午四點左右,店裡剩的餅也不多,於是每一種都來一樣,蛋黃酥、兩種口味的紅龜糕、綠豆椪,再來一包好久沒吃的花生粩。</span></p> <p><span style="font-size:14pt"><a style="font-size:18.6667px" href="http://www.flickr.com/photos/89012769@N03/51974833331" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51974833331_c33e9d47a6_c.jpg" alt="1"></a></span></p> <p><span style="font-size:14pt">酥,是我第一口的感覺,第二口是比不二坊不油的香,接著層層餅皮後的是香滑綿密的紅豆餡,甜度也沒預期的高(通常老店都爆甜),再往中路切鹹蛋黃的口感極好,外綿內略帶咬勁的微沙和外層的紅豆餡搭配的恰到好處,整體來說算是好吃,優點是不油,但缺點是吃到後來有一點微乾,如果手邊有一杯好茶那肯定涮嘴到停不下來。</span></p> <p><span style="font-size:14pt"><a style="font-size:18.6667px" href="http://www.flickr.com/photos/89012769@N03/51975115479" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51975115479_54edf38b8a_c.jpg" alt="6"></a></span></p> <p><span style="font-size:14pt">是說,各位想過蛋黃酥打那來的?好奇查了一下是台灣在70年代由月餅改良而來(鹹蛋黃的運用則約莫起源於魏晉南北朝而興盛於北宋),據說是中部某餅舖發明的,對於我這個1969年生的小孩,兒時記憶不是那麼的鮮明,兒時基隆長大的我,便只有李鵠的綠豆椪、咖哩酥,鳳梨酥還是後來才有的記憶。</span></p> <p><span style="font-size:14pt"> <script src="https://pagead2.googlesyndication.com/pagead/js/adsbygoogle.js?client=ca-pub-0033189115693989" type="text/javascript" async> <ins class="adsbygoogle" style="display:block;text-align:center" data-ad-layout="in-article" data-ad-format="fluid" data-ad-client="ca-pub-0033189115693989" data-ad-slot="7119143284"></ins> <script type="text/javascript">// <![CDATA[ (adsbygoogle = window.adsbygoogle || []).push({}); // ]]> </span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51975392030" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51975392030_87777266fa_c.jpg" alt="7"></a></span></p> <p><span style="font-size:14pt">綠豆椪有兩口味一是白豆沙,二是魯肉,外層的餅皮很輕很薄層次明顯,但內餡不曉得為什麼有一點乾有一點粉,沒配茶有一點嚥不下去,但不甜不膩的香氣倒是頗好,魯肉也沒有一般以為的油膩自成一格。</span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51975115459" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51975115459_eaf381b14f_c.jpg" alt="8 (1)"></a></span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51974833231" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51974833231_522f0be847_c.jpg" alt="8 (2)"></a></span></p> <p><span style="font-size:14pt">紅龜糕顏色和小時候印象的通紅大大不一樣,比較粉紅不曉得為什麼看起來就是覺得怪怪的,但才一口我就愛上..那軟綿又微帶化口像麻吉的口感,不像傳統紅龜糕的脆Q,最重要的還是前頭說的優點,沒有百年餅舖過甜的缺點,就連裡面的餡也甜得恰到好處,即便沒有茶相佐都很涮嘴,兩種餡紅豆綿細但比較沒有特別的印象,花生餡帶點懷念的古早味,像是炒過的花生油香真是好吃的亂七八糟。</span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51974833226" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51974833226_82e370c369_c.jpg" alt="9"></a></span></p> <p><span style="font-size:14pt">最後的花生粩我是回到台北才知,外層的花生末有一點乾,裡面的餅乾又有一點「論」台語,因為沒打開前我就聞到滿滿的花生香,猜香是不是真空封口有漏才讓這花生粩有一點論論...。後來,網路上查才知,這家店還有賣肉酥,芋糕、油飯等應節應景的古早味。</span></p> <p><span style="font-size:14pt"><a href="http://www.flickr.com/photos/89012769@N03/51975115404" target="_blank"><img loading="lazy" src="https://live.staticflickr.com/65535/51975115404_736aaa79fb_c.jpg" alt="10"></a>&nbsp;</span></p> <p><span style="font-size:14pt">新香珍餅店(<a target="_blank" style="font-size:18.6667px" href="https://m.facebook.com/%E6%96%B0%E9%A6%99%E7%8F%8D%E9%A4%85%E9%8B%AA-203283253108674/"><span style="color:#0000ff">fb粉絲團</span></a>):彰化縣彰化市中正路一段283號,電話:04 723 9602,營業時間:08:30-19:00</span></p> <p><span style="font-size:14pt">更多<span style="color:#0000ff"><a target="_blank" style="color:#444444" href="https://www.foodtigertw.com/blog/category/2075451"><span style="color:#0000ff">彰化 (2)</span></a></span></span></p> <p 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