PHSeaFood:澎湖美食海鮮館


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From PHSea

Revision as of 10:28, 17 March 2007; view current revision
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金瓜炒米粉：　　
  • 一般餐廳海鮮合菜必定提供金瓜炒米粉(金瓜為台語念法，即南瓜)，金瓜米粉是澎湖傳統菜餚中行銷出名氣的，軟軟米粉帶點南瓜的黏稠，吃起來不會梗喉，加些蝦子、花枝下去炒味道更鮮甜。

沙拉小管：
  • 夏天來澎湖一定得嚐嚐脆甜的澎湖小管，光看小管滑溜光亮的色澤就可以想像它的脆度跟甜度，沾上旁邊的美奶滋，在夏天吃起來特別爽口入胃

大蛤仔炒絲瓜：
  • 澎湖的絲瓜比台灣的絲瓜脆且甜、澎湖人常吃的方式是大蛤仔炒絲瓜跟絲瓜清湯，大蛤仔在澎湖潮間帶去耙就會有，加上自家種的絲瓜，這一道菜色對澎湖人來說是經濟實惠甚至不需要花錢的

炸花枝丸：
  • 這道菜不需要多介紹，來澎湖一定會吃一餐合菜就吃一次花枝丸，一咬下去就是滿嘴花枝肉，現在餐廳的花枝丸越來越貴了，十粒花枝丸就要賣到180，站長的媽媽很會做花枝丸，好吃。

海菜魚丸湯：
  • 海菜煮湯也是澎湖人日常飲食料理，也成為觀光客點海鮮合菜必備的佳餚，身價翻了幾倍，澎湖人海菜大多加上狗母魚丸下去煮湯，甚至會加上一些澎湖麵線，就可以解決一餐。

澎湖美食之海鮮追緝令區：以下為本網站收集與整理的澎湖海鮮餐廳的資料。

澎湖海鮮餐廳

澎湖美食專題

澎湖人的美食智慧


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