紅蔥頭豬油是台式料理的靈魂，更是這道料理最重要的關鍵，再搭配主廚獨門配方的白胡椒能將整體湯頭提味、也是關鍵調味，融合鮮甜濃郁的雞高湯可以提升白鯧魚的鮮度，再搭配大量的台灣蒜苗、芹菜、新鮮香菇等食材提味讓湯頭更甘甜。主要食材白鯧魚是原選台灣澎湖海域，挑選約重達2至3台斤的白鯧魚，肉質結實又不失嫩。新鮮的魚肉塊不裹粉直接魚高湯中悶煮，湯頭清爽更加鮮甜，米粉則是選用特有 Q 彈咬勁與米香的新竹米粉，以手拔方式進行分份，方能保留米粉的Ｑ彈口感，滾煮的過程中讓米粉完全吸附鮮甜的湯頭，清爽卻不失美味，完整保留鮮味。
The red onion lard is the soul of Taiwanese cuisine and is the most important key to this dish. The combination of sweet and rich chicken stock enhances the freshness of the pomfret, and is complemented by a generous amount of Taiwanese garlic, celery and fresh shiitake mushrooms to add sweetness to the soup. The main ingredient, the white pomfret, is sourced from the waters of Penghu, Taiwan, weighing approximately 2 to 3 catties. The rice noodles are hand-pulled and portioned in order to retain the Q-texture of the rice noodles. During the boiling process, the rice noodles are fully absorbed into the fresh and sweet soup, which is refreshing yet delicious and retains its freshness.
店家名稱： 新萬香餐廳
店家電話： 5836569
店家地址： 台南市善化區民生路432號
