上禮拜六冰箱到逢甲剪頭髮，因為跟設計師約晚上七點（家裡裝修工人忙到 6 點多才離開），所以還沒吃晚餐就先到店裡報到囉。剪完頭髮之後，已經差不多晚上八點半，在回家的路上，才在盤算著該吃什麼當晚餐？
開到文華高中附近時，突然想到這天是禮拜六——那間好吃的「生炒花枝羹」有開喔...於是轉了兩個彎，來到成都路跟寧夏路交叉口小七隔壁這家小攤子。（這次去才發現攤子對面現在開了台灣楓康超市，所以現在比以前更好找囉。）
Last Saturday, I went to Fengjia for a haircut. Since my appointment was at 7 PM, I hadn't eaten dinner yet. After finishing my haircut around 8:30 PM, I was pondering what to eat on my way home.
When driving near Wenhua Senior High School, I suddenly remembered it was Saturday—the delicious "Raw Stir-fried Squid Thick Soup" stall was open! I made a couple of turns and arrived at this small stall next to the 7-11 at the intersection of Chengdu Road and Ningxia Road. (I just noticed that a Taiwan Fresh Supermarket / Feng Kang has opened right opposite the stall, making it even easier to find now!)
這家應該也算是冰箱的口袋店之一吧？他們家最特別的是只有每個禮拜六晚上在成都路這邊擺攤，平常聽說都是在各大夜市跑攤，但冰箱不常逛夜市。也沒那麼勤勞跟著老闆跑，所以想吃的時候就等禮拜六囉。
店裡賣的東西很簡單，只有三種：炒麵、炒米粉跟生炒花枝羹。反正每次去不是吃麵配羹，就是吃米粉配羹，也沒其他選擇囉。一麵一羹的組合要價台幣 80 元，以夜市價位來說不算便宜（羹應該是 50 元吧？）不過在味道上就真的很不錯，羹湯都是老闆用炒鍋一鍋一鍋炒出來的。
This is definitely one of my pocket-list restaurants! What's unique is that they only set up here on Chengdu Road on Saturday nights. I heard they move around different night markets on other days, but I don't frequent night markets enough to chase them. So, I just wait for Saturdays when I crave it.
Their menu is very simple, offering only three items: fried noodles, fried rice noodles, and raw stir-fried squid thick soup. Every time I visit, I just get a combo of noodles and soup for 80 NTD. While it might not be the cheapest by night market standards, the taste is absolutely worth it, as the boss stir-fries each pot of soup to order.
湯裡面有蒜末、高麗菜、胡蘿蔔絲等等配料，加上大量切得相當豪邁的花枝塊（這是他家最大的特色，老闆給花枝不手軟），雖然小小一碗，但是花枝就占了快半碗，你還會嫌他 50 元貴嗎？
在味道上，冰箱覺得看似濃郁的羹湯，其實還滿清甜的。如果加一點店家特製的辣油一起吃，我個人覺得這碗花枝羹會更美味唷... 再來看看炒麵，其實配料也很豐富，是真的用「炒」出來的喔。
超酷的自動炒麵機，像是炒肉鬆的機器
可能生意太好，所以幾年前老闆炒麵就改用機器在炒了。夜市生意做到買機器炒麵，說真的我還是頭一遭看到，真猛。（那台機器有點像肉鬆店炒肉鬆那種）雖然改用機器炒，不過大致上來說口味是沒有變，應該是一份 30 元吧？沒有價目表，每次都整組吃，實在搞不清楚單價到底多少呀？？真是傷腦筋...
(那天老闆娘看我拿相機在拍，還在旁邊偷笑，可能覺得我很無聊吧？🤣)
可能因為下雨的關係，所以這次冰箱去吃沒有等到。不過後來我差不多吃到一半的時候，原本顧客稀稀疏疏的狀況突然瞬間變爆滿，可見這家店的魅力真的無法擋，大家都愛吃！因為我只知道這家裡禮拜六晚上會在成都路這邊擺攤，今天剛好是禮拜六，有興趣的朋友不妨跑一趟參考看看吧！
Machine-Fried Noodles: Their business is so good that a few years ago, the boss started using a machine to stir-fry the noodles! It's my first time seeing a night market stall use a machine like this (it looks a bit like the machines used to make meat floss). Despite using a machine, the taste hasn't changed. It's about 30 NTD a portion, but since there's no menu and I always order the combo, I'm never quite sure of the exact individual prices!
When I arrived, there wasn't a line, probably because of the rain. But halfway through my meal, the place suddenly got packed! This shows how irresistible their food is. If you're interested, definitely check it out on a Saturday night!
* 以上食記純屬個人口味觀點分享，請各位朋友自行參考！
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幾個禮拜前的週末，剛好姐姐帶著女兒還有遠從四川馬爾康過來的貴客羅娘娘到台南家裡玩。這天中午我們就由冰箱的丈母娘帶頭，一行人風塵僕僕來到海安路的「福生小食店」享用道地的台南虱目魚小吃。
A few weeks ago, my sister brought her daughter and a special guest from Ma'erkang, Sichuan, to visit our home in Tainan. That afternoon, led by my mother-in-law, we all headed to "Fu Sheng Snack Shop" on Hai'an Road to enjoy authentic Tainan milkfish delicacies.
電冰箱最新食譜書(已絕版) 一人餐桌這邊買唷
說到海安路的虱目魚，大家一定會先想到全生小食店。這天冰箱負責開車聽說要去海安路吃虱目魚，原本以為要去全生，結果車子開到福生的門口便停了下來，阿母說要去福生吃。這時候冰箱問了阿母，他聽完只很快的說一句：「這家是全生老師傅出來開的！」
When mentioning milkfish on Hai'an Road, most people think of "Quan Sheng." I initially thought we were going there, but my mother-in-law directed us to "Fu Sheng" instead. She simply explained, "This shop was opened by the old master from Quan Sheng!" Following the locals is always the right choice.
反正在台南吃小吃，聽我阿母說吃哪一家準沒錯！雖然後來網路爬文發現兩家有些是非，但對我來說好吃才是重點。全生的口味我已記不得，剛好以完全空白的味蕾來品嘗這家福生，評價也更客觀。
中午台南太陽毒辣，走進店裡卻是高朋滿座。擔頭上擺著一簍簍像山一樣的湯料，看起來相當誘人。這裡的點餐方式是看牆上價目表畫單，滷味則是自己夾，老闆切好會計價，但神奇的是上桌時通常不會告訴你多少錢，結帳才有驚喜（放心，是便宜的驚喜）。
肉燥飯是用整塊三層肉角滷製，成色香氣俱佳，承襲了南部偏甜的道地口味。相比之下，香菇肉飯比較不油膩，採用較多瘦肉，香菇豪氣地切半下去滷，非常有台南小吃的特色。
The Braised Pork Rice features chunky pork belly stewed to perfection, with that signature southern sweetness. The Mushroom Meat Rice is less oily, using leaner meat and large halves of braised mushrooms, truly characteristic of Tainan snacks.
這碗是台南米糕，糯米蒸熟後盛碗淋上肉燥與魚鬆。長糯米的口感Ｑ彈，搭配鹹甜的醬汁與魚鬆香氣，簡單卻滿足。一碗米糕搭配一碗湯，就是台南人的標準早餐或午餐。
來到虱目魚專賣店，虱目魚肚湯當然不能少。台南虱目魚的鮮度沒話說，每天現流的魚骨熬出的高湯就是鮮甜關鍵。這也是為什麼在台南以外喝到的魚湯總覺得少一味的原因。
如果想一次滿足，強烈推薦這碗綜合丸湯！裡面有虱目魚丸、魚皮和台南赫赫有名的蝦丸。魚皮處理得很好，蝦丸鮮味十足。只要食材夠新鮮，簡單處理就是人間美味。這碗湯，冰箱大大大大推！
I highly recommend the Mixed Ball Soup! It contains milkfish balls, fish skin, and the famous shrimp balls. Fresh ingredients make for a simple yet divine taste. A must-try!
小菜部分更是精彩。筍絲炒蛋這道菜我以前沒看過，原本懷疑口感，沒想到一吃驚為天人！筍絲嫩、雞蛋滑，搭配起來竟如此美味。另外一道滷白菜，雖然只是白菜加扁魚，但味道完全到位，清爽不油膩，深得我心。另外還有那一大盤滷味（豬耳朵、海帶、豆干），結帳時竟然只要30元（當年價格），真的是嚇壞我的便宜！
* 菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考！
* The prices of menu items may be adjusted due to factors such as fluctuations in commodity prices. Please refer to the shop's menu.
* 本文照片以 iPhone 6S 拍攝
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