全通翻譯/翻譯社

A New Slant on an Old Favorite

Taiwan is full of culinary delights, but which dish would you recommend to a foreign visitor? Stinky tofu might be too extreme for a first-timer, while fried chicken fillet is hardly unique to Taiwan. How about another staple served in households and food stalls island-wide — the simple but enticing braised minced pork and rice?

As tasty as this dish is, the use of fatty meat means the calorie content can be jaw-droppingly high. One young woman has addressed this dilemma by giving the old favorite a healthy twist. The daughter of restaurateurs, Lin Yuan-chun grew up on braised minced pork and rice. Conscious of health issues, Lin began to think about making the dish leaner without sacrificing its authentic flavor. As the dish is often served at eateries where sanitary conditions leave a lot to be desired, Lin also wanted to create a clean, attractive dining environment.

Teaming up with Dai Yuan-hung, the chef at her father's restaurant, Lin set about creating her own brand. The pair opened VASIR early last year, taking the name from a Romanization of the Taiwanese word for braised minced pork. In contrast to dingy, dimly-lit stalls, their restaurant has a bright and immaculate European-style interior, making for a pleasant dining experience. A design enthusiast, Dai handled the logos and posters, giving menu images of the simple dish a chic appearance.

七年級女生 打造台灣小吃新品牌

台灣有許多美食，但你會推薦哪道料理給外國遊客呢？臭豆腐對首次嘗試的人來說可能太過頭了點，而炸雞排又很難說是台灣獨有的料理。那何不試試另一道在家中飯桌和全台小吃攤都可見到的主食──簡單卻又令人無法抗拒的肉燥飯？

肉燥飯雖美味，但製作時所使用的五花肉意謂著卡路里含量可能高得嚇人。有個年輕女子為這道古早美味注入健康的考量，解決了這令人兩難的問題。家中經營餐廳的林苑君就是吃吃肉燥飯長大的。她意識到健康的問題，於是開始思考要如何減少肉燥飯的脂肪含量但又不失其道地風味。也由於往往供應肉燥飯的小吃店衛生環境不甚理想，林苑君也想打造出一個乾淨、吸引人的用餐環境。

林苑君與父親餐廳的主廚戴源鴻攜手合作，打造她自己的肉燥飯品牌。兩人於去年初開設了VASIR餐廳，店名取自「肉燥」台語說法的羅馬拼音。與昏暗不潔、燈光不足的小吃店相比，VASIR餐廳的室內空間走的是明亮、潔淨的歐式風格，打造出一個愉快的用餐體驗。對設計極有興趣的戴源鴻主廚包辦了商標及海報的設計，讓肉燥飯這道樸實料理在菜單的視覺呈現上增添了時尚風貌。

資料來源：biz 互動英語電子報