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2021-06-08 06:58:03PChome書店

台北多謝 Taipei,tosia:陪你旅行當道地的台霸郎 How to travel like a local(中英雙語)


台北多謝 Taipei,to-sia:陪你旅行當道地的台霸郎 How to travel like a local(中英雙語)
作者:男子的日常生活 出版社:時報出版 出版日期:2021-05-19 00:00:00

用一本書,謝謝台北的存在,陪你一起走過城裡城外。
咖啡店、餐廳、小吃、美術館、選物店......超過50個精選據點,不一樣的台北就在眼前。
音樂祭、爬山、花藝體驗、夜市......6個在地日常旅行提案,完全詮釋旅行即生活。

台北的美,台北的可愛,台北的意猶未盡,
都在男子的日常生活的新作,一覽無遺。
一幅幅動人的日常畫面,讓你忍不住想要一探究竟這座迷人的城。

從人、從生活的氣息、從有溫度的場域,陪你一起感受台北。
藉著獨特的視角,溫情的筆觸,捕捉盆地裡外的風景,組織成一本可以反覆咀嚼回味的台北現場。台灣人,會重新認識這個總是創造驚喜的都會。異鄉人,會愛上這座處處都值得玩味的城市。

作者試著從他們生長的起點-台北,用他們的眼光,分享台北,用台北的美,向世界發聲。這是一本無論國籍、年齡、性別都能隨意地翻閱的旅遊書,會在書裡找到自己期待的去處,或是感動的生活畫面,因為這些,都來自台北這座美麗的城市。

★本書特色:

1.以大量的城市風景畫面構成,輔以親身推薦的介紹文字,包括店家景點基本情報,以區域分類,讓旅人可以隨著書中的安排,提前預習台北不同區域的魅力。
2.以畫面為主要素構成的旅遊書,不分國籍都能直接明快地感受到全書想要傳達的意象和訊息,內文也以中英雙語呈現,讓更多外籍旅人方便使用。

★內文試閱:

混蛋老闆果汁店 Hun Dan Lao Ban Juice Bar

「我要一杯不加糖的少冰混蛋汁。」騎車男子緩緩從車上下來,站到大姐前把錢給付了,很快果汁機攪拌的聲響停止了,客製的混蛋汁就做好了,男子隨即大口吸上,再滿足的離去。

已開業近40年的混蛋老闆果汁店,不是因為老闆很混蛋,而是這裡的果汁都能混著生蛋一起打,所以取名混蛋老闆果汁店。

不只能加蛋,新鮮現打的果汁也都能調整甜度與冰塊,小小果汁店懷舊門面在巷弄裡現在看來反倒特別新鮮,玻璃櫥窗整齊排滿了天然香甜色調,想再加什麼水果都能和老闆說,我想混蛋老闆果汁店儼然已是小區裡不可多得的健康飲品選擇,夏天喝是既消暑又營養。

我們喜歡坐在攤前老闆準備的小桌慢慢喝,那炎熱緩慢的時光,能回憶過往。

“Could I get a mixed-egg juice, without sugar and less ice?”

The man got off from his motorbike and walked over to the shopkeeper. Soon after he paid for his order, the sound of the blender stopped. His customised "mixed-egg" smoothie was ready. After a big slurp, he left with a satisfied look on his face.

The doors of "Hun Dan Lao Ban (Mixed-egg Boss) Juice Bar" have been open for business for nearly 40 years. It didn’t get its name because the owner is a bastard (mixed-egg in Mandarin sounds the same as ‘bastard’), instead, it's aptly named for what it sells - smoothies with raw eggs. Not only can you crack an egg into to your freshly made smoothie, but the drink can be made to order to suit your preferred sweetness and amount of ice.

There's a contrast between the glass cabinet displaying colourful and vibrant rows of fruit, and the rustic backdrop of the tiny store. Your drink can be personalised to include whatever you want, so long as the shopkeeper can make it. In the summer, the smoothies are especially popular with locals who see them as a healthy and nutritious way of staving off the summer heat.

We always like to sit on the bench in front of the stall, taking our time to enjoy the drinks. Slow summer days make for lovely memories.

以馬內利鮮魚湯 Emmanuel Fish Soup

早餐想吃碗熱熱的魚湯,在台北善導寺站杭州南路一段11巷內也有,狹小巷道裡有間總是熱鬧的小攤,由家族經營的以馬內利鮮魚湯已傳至第三代共同經營,40多年來菜單從沒改過,其中鮮魚湯搭炒米粉(或炒麵)最多人點,兩種主食都想吃就點綜合。

鮮魚湯使用吳郭魚新鮮現煮,清鮮魚湯和細嫩魚肉還入了九層塔葉好鮮好香,自己都等到最後才把九層塔夾進嘴裡,讓清湯多點香氣。雖然魚刺多,但熟客們都知道吐刺時不要墊衛生紙,直接豪邁地往鐵桌上放,待會店家好清理。點綜合麵會有麵與米粉各半,炒麵是白麵咬起來扎實有味;炒米粉用的是店家請製麵廠特製的粗米粉,淋上一點油醋與辣椒,更是豐富提味。

每次來都會發現獨食的饕客,點上一碗80元的鮮魚湯,再來一份炒麵或炒米粉,幾張桌位所有人並肩擠在一塊,不消10幾分鐘的時間就將魚肉與麵條嗑完,靜靜地吃,再靜靜地離開,當桌面堆滿了魚刺代表今日又是愉快滿意的一餐。

Located at Lane 11, Section 1, Hangzhou South Road, near Shandao Temple MRT Station, the Emmanuel Fish Soup has been passed down through three generations of hardworking Taiwanese owners. As testament to their skills, their menu has remained exactly the same for more than 40 years and the locals are no stranger to the treasures that the shop outputs - a signature set meal consisting of a hearty bowl of fish soup and stir-fried vermicelli or noodles, or both.

The fish soup is comprised of a clear broth made with fresh tilapia and infused with a hint of Taiwanese basil which adds a noticeable and well-paired fragrance. The roughly chopped chunks of tilapia inside mean that you might be surprised with some fish bones - just pile these on the table as the locals do and the staff will clean them up. The stir-fried noodles have a beautiful springy texture and the slightly thicker than normal vermicelli is sourced from a local mill which has enjoyed a long history with the store. If you’re in the mood for an extra kick, spice up your noodles with a splash of vinegar and chilli oil.

When you visit the store, you might find many single eaters sitting side-by-side along the narrow rows of tables, chowing down on their food. After only 10 minutes, you’ll see customers leaving, with a satisfied smile on their faces, an empty bowl and a pile of fish bones left on the table.