Eating Taiwan

2015.10.25 更新:

大家好！！很久沒發新文了很不好意思，不過在這有訊息告訴大家

牧野小館於今年六月歇業，後來得知師傅在新竹建中路有開店

新店名叫 「藏麵閣」，菜單上的菜色稍有變動（目前捲餅店家還沒決定什麼時候推出，皮帶麵也沒出現）但口味依然！今天去吃了還是很滿意，不過顧沒有拍食物所以食記下次去才能產生。

店家外觀：

部分菜名:

店家資訊如下：

店名: 藏麵閣 手作麵食館
地址: 新竹市建中路57號
營業時間: 11:00~14:00; 17:00~21:00
電話: 03 574 0156

以下是之前還是牧野小館時的食記，菜色與目前店家稍有差別，僅供參考。

[ 牧野小館 ]

(這是菜單XD)

地址: 新竹縣竹北市勝利二路67號
營業時間: 11:00~14:00; 17:00~21:00
電話: 03 658 8235

Address: No. 67, Shengli 2nd Rd, Hsinchu County, 302
Hours: 11:00~14:00; 17:00~21:00
Phone: 03 658 8235

聽到店名，就好像有在大草原上奔跑的FU吧是不是。

這家是我媽一直跟我說很好吃的，上大學的期間不知道他們跑去吃了多少次= =

這是我第二次來~(6/7)

店裡賣的就是中國西北菜，有很濃厚的回族味道，以牛羊肉餐點與麵類居多(當然也是有賣豬啦)。菜裡用了很多孜然茴香之類的香料，可能有些人會不習慣，可是我很喜歡耶ㄏㄏ。店裡麵類都是手工現做的喔，沒有加防腐劑，當天沒吃完的就捨棄。聽起來是浪費食物，不過這樣吃起來是讓人比較放心吧?

Mu Ye Xiao Guan, or "Restaurant on the Plains", is a restaurant specialising in northwestern Chinese cuisine, which incorporates lots of beef and mutton from the large number of Muslim Chinese, or Hui, in the area. It's mostly noodles with some stir-fried dishes, and 'clay pot' dishes. They use a lot of spices like cumin and fennel, which can be a bit much for some people, but I really like how those taste (surprising, considering there's a lot of less weird spices I don't like to eat.)

My mom kept talking about this place my freshman year (when I was off in college no less) so of course I was very interested in coming. This is my second visit.

我弟點的水蓮(110元)，後面是看到菜單上有就必點的牛肉捲餅(130元)。

前者我沒吃，沒興趣XD不過他們每次都點應該是有一定的品質吧。

牛肉捲餅好吃耶，才剛要拍就被揪走半盤.........

很脆，裡面肉很夠也炒得很香。我是不太喜歡它夾的蔥啦，不過這家夾的蔥滿少的，好開心XD

Here's a vegetable literally nobody eats but Taiwanese people. It's called, after some Googling, 'white water snowflake', and I have no idea how it tastes since I have basically zero interest in it. Must be pretty good though since it's apparently something my parents order here all the time.

I was much more interested in the beef rolls in the back, which are about one of my favorite things. These were crispy and aromatic, and I loved the fact that they didn't put too many green onions inside (I hate those. Oops.) unlike some other restaurants.

我爸的羊肉酸菜皮帶麵(110元)。

我很怕羊肉.........不過上次有吃過牛肉版的，很香，肉質軟嫩。它的皮帶麵很特別，真的像皮帶一樣寬寬的，有點像巨大版的手拉麵XD。而且量很夠啊~

My dad's mutton 'belt noodles,' so called because they're wide and flat like a belt (at least, that's my interpretation.) I don't like mutton, but I had a beef version of this last time, and it was pretty good. The noodles are very chewy! Be careful of choking on them, though, and don't eat too fast.

我弟的清湯牛肉拉麵(130元)。

用這種碗是不是很特別?XD

湯.....真的很清。不至於沒味道啦，點餐時我弟有問"有沒有比較清淡的"，他是比較喜歡這種味道。

不過它的牛肉是牛肉片，有點太硬咬不動。

My brother's beef noodles (light broth.) The broth was ... very, very light. It wasn't flavorless, but not something I'd order. It tasted okay apart from the fact that the beef they used for this dish was pretty hard to chew on.

我點的蘭州牛肉拉麵(130元)。

嗯...當時看到面前有食物就瞬間開動，照片沒拍好= =.....

牛肉比上次在段純貞吃到的好多了，夠軟XD。湯沒有太香，但味道濃，還滿好喝的。

只是....裡面滿滿的芹菜，我真的不喜歡吃XD;;;

My Lanzhou beef noodles.

I got too hungry and made a potato photo again. :( Oh well. I liked this one--soft, tender chunks of beef in a flavorful broth, with lots of bok choy and mushrooms. About the only thing I disliked was the large amount of celery present...I really...really...hate celery. 8(

Speaking of which, I don't hate all vegetables (although that's probably the vibe you're getting from this post.) Otherwise I don't think I can rightly blog about food, really. At least the soup was freshened up by the celery? Still not going to chew on that, though.

店內格局算寬廣。

Interior of the restaurant.

事實上我們沒看時間就進來了，原來...是他們快關門的時候，囧。有點不好意思...

老闆算很健談，付帳時跟我們聊了一下。原來他們家的酸菜都是自製的，門口擺了一大甕，只可惜忘了拍。聽說是要擺上兩個月才泡好，真的很用心喔~不像外面那種用化學物泡了半天就好的，聽起來就很恐怖。

We actually came in just as they were closing, which we ... didn't notice until we finished our meal. Oops.

The owner's really nice though, and we chatted for a while while paying. There aren't a lot of Hui restaurants in Taiwan (there are very few outside China to begin with), and they're mostly in Taipei if you want to eat something like this here.

They make all their fermented cabbage themselves, and it takes up to two months for it to be ready for eating. That's quite some commitment! Their noodles are all made the night before/day of and everything leftover is thrown away, to ensure the freshest taste. It seems a bit wasteful, but at least you know you're not ingesting a giant heap of chemicals and preservatives.

以上~