上周末幫世界廚神陳偉強師傅招呼來自新加坡的友人王大哥，當陪賓的機會，讓我們一家不小心賺到了一個嘉義田園深度之旅。雖然一天下來的行程也是挺累人的，不過享受現採神農小番茄吃到飽、推草卷以及東石海鮮大餐，也是可遇不可求的寶貴經驗啊！
Last weekend, I had the chance to help World Chef Champion Chen Wei-Chiang host his friend, Mr. Wang, from Singapore. This gave my family an unexpected, in-depth rural tour of Chiayi. Although the full-day itinerary was quite tiring, enjoying all-you-can-eat fresh-picked cherry tomatoes, pushing hay bales, and having a seafood feast in Dongshi was a rare and precious experience!
一大早安排好的小巴士，就來到家門口準備接我們出發囉。其實一早台中下了點雨，本來有點擔心天氣。不過上了高速公路，南下沿途一路都是好天氣，不久我們一行人就來到嘉義太保，神農謝大哥的家。
謝大哥的神農小番茄是溫室內栽植，進到現場看到眼前的景象真的好壯觀。原來番茄農場，是長這樣的啊！
進到溫室前，謝大哥有告訴我們溫室裡有蜜蜂。其實別擔心，這蜜蜂是千里迢迢從荷蘭來到台灣的雄蜂，負責在溫室裡幫這些嬌貴的番茄授粉。這些蜜蜂真的相當溫馴。身體呈漂亮的黃黑條紋，謝大嫂說我們小時候看的小蜜蜂卡通，創作的靈感就來自這種蜜蜂喔。
鮮紅的番茄，每一顆都是正港的在欉紅。皮薄肉脆，甜度直逼 12 度喔！謝大哥說，在日本只要甜度達到 9 度就可以歸入高品質蕃茄了，而在我們台灣甜度可以直逼 12 度，所以全世界最好吃的小蕃茄在台灣，這說法當之無愧。
除了採蕃茄，謝大哥也帶我們到他另一個叫做「百果園」的溫室。外頭的稻田農人剛好把割下來的稻草紮成草捲，小人們推草捲都 High 了！百果園採生態工法維護，裡頭還有養許多土雞幫忙除草抓蟲。因為自己種好玩的沒有灑農藥，各種果子都可以直接摘來吃，像是生鮮的無花果，信手捻來就可以大快朵頤，真爽！
大家知道這是一朵什麼水果的花嗎？答案放在文末喔！
In the greenhouse, we met bumblebees imported from the Netherlands, responsible for pollinating these delicate tomatoes. These cherry tomatoes are vine-ripened, with thin skins, crisp flesh, and a sweetness level approaching 12 Brix! In Japan, a sweetness of 9 is considered high quality, so we can proudly say Taiwan has the best cherry tomatoes in the world.
We also visited another greenhouse called "Hundred Fruit Orchard." We had fun pushing hay bales in the fields outside. Inside, the orchard is maintained ecologically without pesticides, and free-range chickens help with weed and pest control. We even got to eat fresh figs right off the tree!
中午用餐，謝大哥安排我們到東石吃海鮮。餐廳旁邊有座廟叫做「富安宮」，裡面供奉的主神是朱府千歲，是這邊居民的信仰中心。雖然看起來跟一般的廟沒兩樣，但裡面供奉著一尊非常特別的神明——金身跟一般我們印象中的不太一樣，是穿著警察制服的。
這尊神像叫做「義愛公」（森川清治郎），是日本人。日治時代他來到這邊擔任警察，為民喉舌也照顧鄉里，死後村民為了感謝他而立像祭祀，也開了日本人變成台灣神的先例。
Next to the seafood restaurant in Dongshi is a temple called "Fu'an Temple." It looks like a normal Taiwanese temple, but it houses a very special deity. The statue is wearing a police uniform! This deity is "Yi Ai Gong" (Morikawa Seijiro), a Japanese policeman during the Japanese colonial period. He took great care of the local people and advocated for them. After his death, the villagers deified him out of gratitude, setting a precedent for a Japanese person becoming a Taiwanese deity.
接下來就是此行的另外一個高潮，那就是到「明華海產食堂」享受海鮮大餐。說真的光看外表，這真的是一家相當不起眼的小店，但外頭等待的人潮沒有斷過。
清蒸處女蟳是第一道上桌的菜，看這擺盤方式，真的超級豪邁，幾乎等於沒有擺盤啦！天冷就是吃螃蟹最好的季節，新鮮的處女蟳隨便一隻都是滿滿蟹黃，肉質鮮甜紮實，殼薄肉厚，直接吃原味是最讚的吃法喔！
三色生魚片肉質相當彈牙，鮮度絕對沒問題。冬季限定烏魚子去薄膜後過油切大角，外酥內軟，搭配蒜片跟白蘿蔔超棒。母烏魚帶卵，公烏魚帶的就是烏魚膘，產地現流品的口感像嫩豆腐一樣，一點腥味都沒有！五味大卷只有輕輕汆燙，吃得到大卷本身的自然鮮甜。
這道蚵仔麵線很特別，加入了韭黃，跟我們一般印象中的大腸蚵仔麵線完全不同。烏魚米粉是麻油湯頭，冬季裡讓人回味不已。炸鮸魚口感跟土魠魚很像，肉質細緻，謝大哥還分享了順口溜：「有錢吃鮸，沒錢免吃！」
既然來到東石，當然少不了汆燙蛤蜊與炸蚵仔酥。最後這道菜脯蚵湯，沒想到蘿蔔乾的香氣跟鮮蚵這麼搭！整鍋湯裡的料都可以拿來吃，只差沒把鍋子也嚼進去！這家店吃的就是「新鮮」，如果論擺盤賣相，那就是給自己找麻煩了。
The highlight was the seafood feast at Minghua Seafood Restaurant. It’s an inconspicuous shop, but the waiting line never stops. The dishes have zero plating but are incredibly fresh and generous. We had Steamed Virgin Mud Crab full of roe, Sashimi, Thick-cut Mullet Roe, and tender Mullet Milt (which tastes like soft tofu without any fishiness).
We also enjoyed blanched squid, fresh oysters with vinegar sauce, and a unique Oyster Vermicelli cooked with yellow chives instead of the usual thick soup style. The Sesame Oil Mullet Vermicelli and Deep-fried Mi-iuy Croaker were also fantastic. The finale was an Oyster and Dried Radish Soup—an unexpectedly perfect flavor combination!
💡 最後揭曉剛剛那朵花的答案：它是芭樂的花！！
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