說起菜尾，相信現在許多年輕人應該聽都沒聽過，更別說吃過了。在冰箱
還是小冰箱的時候，那時台灣喜慶宴客的主流非流水席莫屬。所謂的菜尾
就是以前的人惜福，把宴席上沒吃完的好料打包帶回家。因為帶回家的菜
尾通常都是先冰起來隔天再吃，所以一般的做法就是復熱或是當作基底料
再加上其他新鮮食材重新煮過來吃。但隨著時代變遷，過去我們印象中的
菜尾我想也沒人要包了，想吃現在因為很少不但不太容易，還得花錢囉~
When it comes to "cai wei" (菜尾), I believe many young people nowadays may not
have even heard of it, let alone experienced it. During the time when refrigerators
were still small,the popular banquet style in Taiwan for celebratory occasions was
the set menu, where a fixed number of dishes were served. "Cai wei" refers to the
leftovers or unfinished dishes from the banquet. People used to cherish these leftovers
and bring them home. Since the leftovers were usually refrigerated and consumed the
next day, the common practice was to reheat them or use them as a base for cooking
with other fresh ingredients.
However, with the changes in times, I don't think anyone wants to take home leftovers
like we used to. It is not only uncommon but also requires spending money nowadays
if one wants to eat them.
電冰箱新食譜書各大通路熱賣中
一人餐桌這邊買唷: http://bit.ly/2EIIRGx
胖肉爺有簽名書等你喔
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