雖然現在市面上標榜賣烤肉飯的越來越多，但真正好吃夠味的店，我想要吃到也得看看緣分。連鎖品牌的風味我們就別說了，喜不喜歡就見仁見智，不過許多時候，好吃的版本都隱藏在一些不知名的小店裡，今天這家中太小吃的烤肉飯，就是我某天上班前因為順路方便買而發現的。
Although there are more and more places claiming to sell roast meat rice (BBQ pork rice) on the market nowadays, finding a truly delicious and flavorful one really depends on fate. Let's not talk about chain brands—whether you like them or not is subjective. However, more often than not, the truly delicious versions are hidden in unknown little shops. Today's roast meat rice from Zhongtai Xiaochi (中太小吃) is a hidden gem I discovered simply because it was convenient to grab on my way to work.
這家店位於難吃的涼婆婆臭豆腐隔壁，因為梁婆婆真的太難吃，每次都是匆匆經過，所以壓根不知道隔壁竟然隱藏一家這麼優質的小吃店。會有機會發現其實只有一個原因，就是懶得跑太遠買便當，直接公司附近找.....
基本上店裡餐點以現炒類為主，拿來吃飽類以炒麵、炒飯為主，搭配兩款便當。價位基本上走平價路線，最貴不會超過 120 元。
手寫護貝的點菜單，在數位化打印這麼方便的現在，看起來古意十足。餐點都是現點現炒，因為只有老闆一個人在掌杓，所以等待的時間會稍微長一點，建議如果趕時間的話，可以先打電話訂餐再過來拿比較不會浪費時間。
This shop is located right next to the terrible Liang Po Po Stinky Tofu. Because Liang Po Po is so unpalatable, I usually just hurry past it, completely unaware that such a high-quality eatery was hiding right next door. The only reason I discovered it was that I was too lazy to go far for a bento box and just searched near my company.
Basically, the menu mainly consists of freshly stir-fried dishes. For filling meals, they focus on fried noodles and fried rice, along with two types of bento boxes. The prices are very budget-friendly, with the most expensive item not exceeding 120 NTD.
The handwritten, laminated menu looks incredibly nostalgic in today's era of convenient digital printing. The meals are all made to order. Because the boss is the only one cooking, the waiting time is a bit longer. If you are in a hurry, I highly recommend calling ahead to order so you don't waste time waiting.
第一次是被烤肉飯吸引，所以點了烤肉飯外，再多加蝦仁炒飯跟蔥爆牛肉。這次吃完沒兩天覺得好吃又去，第二次是蝦仁炒飯跟蔥爆羊肉。
烤肉飯 (85元)：一開始是被這一道吸引的，結果吃了之後發現不是浪得虛名。每一份都有三種現炒食蔬配菜，飯上邊的烤肉吃起來，就像我們以前去河邊烤肉吃的那種風味，也挺下飯。附上的荷包蛋，這天吃到的還是半熟溏心唷。
肉絲炒飯 (75元) / 蝦仁炒飯 (80元)：從碎蛋到成品，如果在現場看老闆炒，整個過程真的一點都不馬虎，炒料、下飯、甩鍋通通看得到，結果就是呈現這一盤充滿鍋氣的炒飯。
我真心覺得，不管用料如何，只要能把鍋氣炒出來的，就是一盤好炒飯。因為這鍋氣的香味，會讓人不知不覺把整盤炒飯嗑光。一樣帶有炒好飯前老闆用醬油嗆鍋的那股焦香風味，梅納反應後的風味，真的讓人食指大動。
蔥爆牛肉 (120元)：說真的在外面買炒牛肉，很少看到店家採用肉絲，大部分用的都是薄薄的炒肉片。其實理由很簡單，因為肉絲如果火候掌握不佳，很快就會炒成又柴又硬，所以老闆採用肉絲，我覺得他很勇敢，但也是對自己手藝有信心。
他們家的炒牛肉鍋氣十足，滋味吃起來不會像外面坊間快炒的味道都差不多，我個人覺得比較偏家常的風味。除了肉絲之外，青蔬分量入菜也不少，炒點辣味道會更棒！
蔥爆羊肉 (120元)：基本上只是把牛肉換成羊肉片，羊肉炒完不腥不羶，肉片吃起來一樣富含鍋氣，下飯、配酒都很不錯。
牛肉炒麵 (80元)：有別於坊間多沙茶重口味，這家的牛肉炒麵版本屬於清爽的濕式炒麵。有趣的是牛肉炒麵裡還有加入絲瓜，這道真的很像家裡媽媽看冰箱裡面有啥就炒啥的好吃炒麵。
總之這是一家我個人相見恨晚的小吃店，真材實料價格也不貴，唯一的缺點是老闆一人廚房，記得帶耐心來用餐嘿....
I was initially attracted by the Roast Meat Rice. After trying it, I found it totally lived up to my expectations. Each portion comes with three freshly stir-fried vegetable sides. The roast meat on top tastes just like the traditional flavor we used to have at riverside BBQs, and it goes perfectly with rice. It also comes with a fried egg, which had a perfect soft-boiled yolk that day.
From scrambling the egg to the final dish, if you watch the boss cook the fried rice on-site, the whole process is meticulous. You can see the ingredients sizzling, the rice tumbling, and the wok tossing, resulting in a plate of fried rice full of "Wok Hei" (breath of the wok). I truly believe that regardless of the ingredients, any fried rice that captures this wok hei is a good one. The Maillard reaction from the soy sauce hitting the hot wok creates an aroma that makes you unknowingly finish the whole plate.
To be honest, when buying stir-fried beef outside, you rarely see shops using shredded meat; most use thin slices. The reason is simple: if the heat isn't controlled well, shredded meat quickly becomes tough and dry. The fact that the boss uses shredded meat shows he's brave and confident in his culinary skills. His stir-fried beef has a strong wok hei, and the flavor leans more towards home-style cooking rather than the generic taste of typical stir-fry stalls. The scallion mutton is basically the same but with sliced mutton; it's not gamey at all, has great wok hei, and is perfect with rice or drinks.
Unlike the heavy shacha (barbecue sauce) flavors commonly found elsewhere, their beef fried noodles are a refreshing, wet-style version. Interestingly, they even add loofah to the noodles. It really tastes like a delicious meal a mom would whip up using whatever is left in the fridge.
In short, this is a little eatery I regret not discovering sooner. The ingredients are real, and the prices are not expensive. The only drawback is that it's a one-man kitchen, so remember to bring your patience when dining here!
* 以上食記純屬個人口味觀點分享，請各位朋友自行參考！
* 💡 貼心提醒：實際售價及餐飲品項以店家現場提供為準，本文僅供參考！
* 本文照片以 iPhone X 拍攝
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看這牆上這兩塊擦到都"見骨"的黑板上用粉筆寫著密密麻麻的數字，大家知道牠們是什麼嗎?如果大家有去便利商店買咖啡寄杯的經驗，或是使用手機APP做上述動作的話，那不要懷疑，這兩塊黑板應該就是台灣傳統寄杯服務的濫觴......
電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷
胖肉爺燒肉有簽名書等你喔
位於北區原子街的小巷子內的這家古早味紅茶攤，相信是許多5~6年級的老台中們，記憶裡印象相當清晰的一家小店。從阿罵時代開始做到現在，已經傳承三代，我自己都已經30多年沒再去光顧過了，想必店齡要超過半世紀應該也不怎麼稀奇。
現在會去這家店的人雖然沒有以前那麼誇張，但是坦白說這樣一家在巷內非常不顯眼的小店，平日下午來說真的顧客也不算少，尤其是這次30年後再訪剛好是在疫情中，更是難得!
這家店的點心不是大家印象中用燒木炭的香腸爐烘烤，而是用煎台以半煎炸的方式處理食材。我記得小時候來這邊打彈珠，攤子前面擠得是滿滿滿的人潮，連打彈珠都要領號碼牌，哈哈哈哈~雖然年代久遠，但是依稀記得那時因為店家人手不足，所以基本上店家對客人採榮譽制度。也就是說想吃啥自己插，再跟老闆報然後看是收現金還是用紅茶牌換。多年以後，我想如果是店裡熟客，應該也都是這種半自助式吧?
店裡的餐點內容數十年來幾乎都沒有改變，招牌雞卷、丸子、糯米腸都是很常見的台灣傳統下午茶點心。當然有糯米腸，也不能忘記香腸本人，因為大腸包小腸總是大家印象中的連體嬰。
30多年沒有來消費過了，當然二話不說全部的東西都給他來一份。紅茶牌現在一支價值5元，但是兌換匯率好像幾十年來都沒有變過的樣子。想吃雞卷、丸子、米腸拿3支來換，香腸4支。比較特別的是紅茶現在一杯要4支，不是紅茶漲價變貴，是因為現在是搖搖杯，容量比以前我們用塑膠袋插吸管來得多很多。奶茶是新產品要7支，算是店裡目前最貴的產品。
丸子 (15元/2粒)：丸子有花枝丸跟香菇貢丸，因為都是慢火煎炸，所以成品的火候色澤金黃，口感香脆。基本上沾了東權都很好吃~
雞捲 (15元)：如果要說哪一款是店內的長紅商品，雖然叫雞卷，但是這卷裡面可是沒有雞肉這件事還有人不知道嗎?其實雞卷用台語唸的意思就是"多卷"，也就是以前物資匱乏的時代，會把過年過節沒吃完的大魚大肉剁碎，用豆腐皮或是豬網紗油捲起來，再下鍋油炸成型。
大腸包小腸：台灣版的大亨堡就是這樣，只是國外加番茄醬我們加東泉，他們加酸黃瓜我們變酸菜。吃的是回味，過去小朋友時代這樣一組可是超奢侈呀~
古早味紅茶 (20元)：現在用搖搖杯裝，以前我們在店裡是用公杯喝。紅茶的味道，基本上就是純糖煉製，沒有什麼多餘的香精的古早味紅茶，喝了還略帶茶香。這一家算是沒有晚節不保呀~~~甜度冰塊都可以跟店家要求量身訂做哦!
鮮奶茶 (35元)：奶茶基底就是紅茶，老闆用的牛奶是 COSTCO 的鮮乳!
雖然當初跟我一起來打彈珠的拜把，在小學畢業幾年後期早已因意外往生多年，其實這也是我30多年來未曾又回訪這家小店的主要理由。不過事過境遷，這麼多年過去，來這邊自己也已經是個中年大叔了，再想起孩提時候"豐功偉業"的點滴，也很感恩老闆一家把這家店一直傳承，提供讓我們能夠找回兒時記憶的好去處~
本文照片以 iPhone X 拍攝，食記觀點純屬個人分享！
作者：電冰箱 (Walkerland星級窩客)
地址：404台中市北區原子街90巷12號
電話：04-22237141
營業時間：09:30~17:30 (週日公休)
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