By the Way, Foods Encountered—沒吃到的遺珠之憾

Regarding marinated raw crab I encountered in Busan, there are two versions: soy sauce one with lemon & pepper and spicy one which is wrapped in so much red sauce that I almost couldn’t see its shape. I wasn’t hungry then, and its price isn’t cheap, but it will be tried when I go there next time duo to reviews from the other bloggers & its egg yolk inside.

釜山的札嘎其市場內巧遇有賣醬蟹（或叫生醃螃蟹；日文：ケジャン）的店家，看起來有兩種版本：可能會辣死人的那種，紅通通的醬料多到已經讓人看不太清楚蟹形、以及生螃蟹浸在檸檬醬油的那種，但還是加了很多辣椒。當時不太餓、價格問了也不便宜、那時更不知道韓國人亦稱之為「飯盜」，於是拍了些照片就走人了；但是，現在瞭解了它的味道鮮美，下次有機會再去一定要嘗嘗。

For experience & energy, I tasted Balut (half-hatched duck egg) in Vietnam, and it really worked but made me feel disgusted. However, I’m a fan for roast suckling pig expressing soft texture & crispy skin. During walking around in Jinhae in which lots of cherry blossom trees crazily flowering in April, I encountered this baby pig being turned. After inquiring its price, I sadly left because I was on a tight budget.

於滿坑滿谷都是櫻花的鎮海閒逛，剛好碰到一個臨時市集，還有一場高中樂儀隊表演；雖然超級破爛，A-Mao還是很開心的看完並用力拍手。之後就是覓食時間啦！雖然鴨仔蛋讓我有作嘔的感覺（啊在越南吃過，真的是感到很補耶），烤乳豬卻一直是我偏愛的美食，沒想到韓國也有。在路經一家香味四溢的攤位，發現了這隻旋轉中的豬寶寶，吞了口口水問了價錢，阿珠媽竟開價2萬韓鋃！二話不說，夾著尾巴閃人；唉！果然是要努力工作賺鋃啊。

Buy the way, by the way—哇哩還Buy the way咧

Mul Naengmyeon—水冷麵的冰火五重天

When it comes to cold noodles in East Asia, I experienced three already: Taiwanese type with sesame source, Soba mainly served with dashi in Japan and Mul Naengmyeon in Korea, a cold soup with the noodles contained in broth and the boiled egg, meat & vegetables added. In fact, there is the other variety called Bibim Naengmyeon, served as more of a salad in a spicy dressing, but my guess for my tong the free kimchi is enough.

說到東亞冷的麵食，台客有涼麵（芝蔴大蒜味）、倭寇有冷蕎麥麵（昆布柴魚海苔味）、而高麗棒子也有水冷麵（牛骨高湯芝麻海苔辣椒味）；還有一種是拌冷麵，光看就狠辣所以敬謝不敏。活到三十歲嚕，A-Mao的評價是水冷麵＞冷蕎麥麵＞涼麵；唉，不要問太多，純粹個人喜好。涼麵是小時候桃園國小福利社賣的「可口涼麵」最好吃（想當年，一盒十鋃；好不容易上一節下課排隊買到，下一節下課就衝到花園嗑掉）、冷蕎麥麵在日本還沒吃過難吃的（不像在台灣，在當地吃飯要碰到地雷是很罕見滴）、而水冷麵在韓國吃到了兩碗都是隨機、但是不可多得的好味。

Jinhae is famous for its annual festival on white cherry blossom grown during the Japanese occupation period. Before leaving this beautiful harbor, I ordered one mul naengmyeon in a BBQ restaurant. It was so hard to chew that sooner or latter a nice waitress bought a specialized pair of scissors and cut the noodles. Very appetizing in the summer.
這碗是在鎮海看完白色的櫻花鬧得滿城飛花後吃的：麵條非常有彈性……有彈性到很難咬斷。說時遲、那時快，一位阿珠媽過來用桌上的剪刀處理一下，就很方便食用啦！冷冷的牛骨湯喝起來是甜甜辣辣、加上海苔與芝麻，開胃非常。
Suwan is near by Seoul, and there is a World Heritage, Hwaseong, took me a whole afternoon for climbing. After that, my body ordered mul naengmyeon again and then I found this one, much spicier than the former. However, both are as balanced as delicious because the latter was added some ices.

這碗是A-Mao活著爬完一整座華城後在水原吃的：水冷麵上來時已經先剪過了（残念）；這一家的口味較上一家辣、不過有加上一坨碎冰的關係，整體吃起來也是種特別的平衡耶（冰火五重天）。麵條彈牙依然；還有第一次吃到黃色的蘿蔔泡菜。

Spring water over brims the streams—春水滿四澤

Abalone Porridge & Mul Kimchi—大長今之鮑魚粥

Before being employed in CCTV industry, I had no prejudiced view of Korean. Not only are they our main competitors, but I also disliked their behavior when they observed our DVR at exhibitions. After traveling there in 2007, I had changed my mind because most of them are enthusiastic as well as virtuous. Anyway, have you watched “Dae Jang Geum”? The heroine introduced abalone porridge at a cooking competition and it deeply touched my heart duo to her introduction: because abalone eats lots of seaweed, its entrails shine light green and is distillation of ocean. About this one, creamy mouthfeel and seafood taste with slightly sesame flavor made me almost cried. Albeit expensive, it will also be a must when I go to there in the future. Meanwhile, the small bowl of soup is not a soup but mul kimchi (or water kimchi) and the liquid is really tasteless.

本來對韓國人沒啥特別好惡，誰知吃了CCTV這一行飯，就開始有些討厭南韓。除了是我們公司的主要競爭對手外，在展覽會場到我們的攤位亂玩產品的蠻橫態度也讓A-Mao反感。不過在2007年的自助旅行後，看法有了180度的大轉變：其實韓國人大多是既熱心又善良的啦。扯遠了；有沒有看過「大長今」？隨著劇情發展，大夥玩得越來越大！啊不是啦，我是說格局作得越來越大啦。其中有一幕呈上鮑魚內臟粥給太后娘娘時，我們美美的長今解說：「因為吃了很多新鮮海草，內臟發出淺淺綠光，是來自“大海的精華”」。講得真好！衝著這句觸動愛吃鬼心弦的對白，在明洞鬧區中找了間位在地下室的餐廳來犒賞自己一番。這缽鮑魚粥散發出強烈的海潮氣味呈現在貪婪的A-Mao面前、夾帶著淡淡的芝麻馨香、生鵪鶉蛋豐富了口感與層次、鮮美的鮑魚碎埋在熬得極糜爛、極入味的粥裡，這……這真是來自“大海的精華”！（謎之聲：啊你是鸚鵡喔？）但是，囧的來了，照片中被筷子壓著的那碗看起來像湯的，其實並不是湯；那當下搞不清楚狀況喝了一口嚇到，眼角還瞥到其他客人在偷笑（心中OS：這湯怎麼會是冷的？怎麼如此……如此乏味咧？跟昂貴的鮑魚粥完全不搭嘛。還有，他們到底是在笑什麼勁咧？）回台灣查了一下，才知道原來那叫水泡菜；那麼，泡菜水當然不會是美味重點嘍。

Summer clouds fancy peaks outshining—夏雲多奇峰

Roadside Stand: Sundae & Sea Pineapple—首爾之黑大腸與釜山之海鳳梨

In Seoul, I found a crowded roadside stand selling Sundae & Tteokbokki. The latter seemed so spicy that I went for the former (or blood sausage) come with steamed pig liver & stomach. There are two seasonings for me: one is chili flavor salt, and the other one is chili soybean sauce. Not bad for tasting, but too bad I finally noticed the soybean sauce is for every gourmet, and, actually, Korean has the third dressing option—their friends' Tteokbokki source.

在首爾的明洞發現了一家很多客人的攤子，湊近一看，原來在賣黑大腸與辣炒年糕，於是就找個位子坐在三個嘰嘰喳喳的高中女生旁邊；看到辣炒年糕那紅通通的醬汁在鐵板上冒煙，隨著水份不斷的蒸發，不太能吃辣的A-Mao吃了大概頭上也會冒煙吧！當然只能點黑大腸嘍（日文：スンデ），附帶蒸的豬肝和豬肚也讓人驚喜；黑大腸嘗起來QQ的，內容比台灣的米腸豐富，多了豬血、蔥碎和粉絲，還有辣椒調味過的鹽和辣椒醬油可以沾。不過吃到一半才發現，那辣椒醬油是共用的；還有，也許因為顧及吃相的關係，一塊黑大腸高中女生要兩口才能吃完，沾一下、吃一口、再沾一下……

In Busan, A-Mao found another crowded roadside stand vending sashimi. Unlike Japanese, Korean wrap it in lettuce and then dip it in two kinds of sauces: traditional version is favored with raw garlic and, of course, chili, as well as Japanese version dressed with wasabi. Never had I tried sea pineapple before. This glowing creature was picked then. Now, I don’t want to recall its taste, but at least I didn't have to share sauces with others.

釜山真不愧為韓國第一海港，札嘎其市場內滿是賣魚貨的攤販。基本上，A-Mao淡水魚不吃、熟的魚不愛吃，但對生的魚趨之若鶩、帶殼的海鮮亦是我的最愛。逛了一大圈，還是選定一家人擠人的生魚片攤子坐下，看了看冰櫃，手就堅定地指向從來沒吃過的海鳳梨（日文：ホヤ），阿珠媽熟練地用剪刀去殼再清除內臟，轉眼間韓式生魚片上桌了。與日本不同的是，可以用生菜包起來再沾韓式醬（有點像台灣的五味醬）、好重口味的饕客還能夾生大蒜，真是北方豪邁的吃法；不過也有日式的山葵醬油換換口味啦。只不過，這海鳳梨真是太鮮了，鮮到你吃第二塊時就覺得腥！完了，鋃都花了，只好眼框擒著淚水，就著韓國燒酒嗑完它。

The autumn moon sheds brilliant—秋月揚明輝

The Debut—Seol Leong Tang vs. Something Leong Tang (首演—雪濃湯與啥濃湯)

I've gone through America, Japan, South Korea, Macau, Hong Kong, Vietnam, Thailand, Philippines, and Indonesia since being a sales staff in a DVR manufacturer for 3 years. My guess it's time to make a debut of a blog sharing experiences regarding food, travel and music. Delicacies should be a good point from which to start because my mother is so good at cooking and boiled my stomach already.

空軍樂隊一退伍，馬上就開始接受貿易公司十八般武藝的訓練；覺得學夠了（其實是被操夠了，那段要拆櫃子的苦命經歷，讓我現在看到貨櫃就有想哭的感覺），就跳到現今這家公司當業務，一幹就是三年。因出差、員工旅遊、以及起初一圓背包客的夢想到一發不可自拔的自助旅行狂熱，至今快走遍整個東南亞，而我最愛的日本也去了七次了（嗯……不過個人還是認為釣魚台是台灣的啦），想想真是……呃……真是人生苦短啊。要用有限的時間賺有限的鋃、再用有限的特休出國花有限的鋃。Anyway，從各個網誌吸取足夠的天地精華之後，加上田野調查與實地走訪，現在，該是我回饋及紀錄的時候啦！那麼……就從愛吃鬼的強項「食物」開始吧。

This is my first Korean meal, Seol Leong Tang, when I was being a lonely backpacker there for 9 days in 2007. The milky soup must be stewed with ox bone for quit a long time. In the beginning, A-Mao really had no idea how to enjoy this combo. But a few minutes later a kindly waitress noticed I was a new comer and used a specialized pair of scissors & a pincers to sheer the red-hot kimchi, including a chunk of daikon & many leaflets of cabbage—A-Mao really has to say: the kimchi is extremely hot but juicy. Without receiving my green light, she suddenly poured the rice and chopped spring onion into the soup. And then, anyway, the mix is so flavorful.

看看這個湯，是不是很白雪？2007年A-Mao孤家寡人靠著兩句破韓文（你好跟謝謝，對不起因為太長懶得背）勇赴朝鮮九日，第一頓在首爾吃的就是這個雪濃湯（或先農湯；用牛骨長時間熬煮，滿滿又豐富的鈣質是不用說的嘍！上桌時湯裡還有牛肉片；日文：ソルロンタン）。整個套餐上來A-Mao完全不知如何下手，特別是那蘿蔔泡菜和白菜泡菜又是整整一大片。好心的（也可以說是雞婆的）阿珠媽在點菜時知道我不是韓國人，在發現我遲遲不落筷後，二話不說過來幫忙用夾子和特製的剪刀把泡菜弄成適合一口吃的大小（狠辣、但多汁好味）、又把切好的蔥和飯往雪濃湯裡倒，這……這舉動讓A-Mao還蠻驚嚇的（心中OS：沒人教過妳不要玩食物嗎？特別是別人的食物）。不過，感覺吃起來真的是超營養，再搭配上泡菜是超好吃的啦。

This meal appeared in Gyeongju. A-Mao requested “Seol Leong Tang” at a cozy restaurant, but the boss brought me this “Something Leong Tang” with six side dishes. Well, the only two Korean I can speak is Hello (An Nyeong Ha Se Yo) & Thanks (Gam Sa Ha Mi Da), and poor I therefore tried it without a second thought. Lots of unknown vegetables and the soup tastes a little bit bitter but luscious. Without these side dishes, I couldn’t finish this Exotic Nutrition.

在韓國首爾，英文就不太通嘍、更別提慶州這個鄉下地方。餓了，在只有市井小民來往的巷弄間，找了個看似便宜卻熱鬧的店家，進門現學現賣地用韓語點了雪濃湯「Seol Leong Tang」，結果，端上來的竟是伴著六碟小菜、和許多不知名的蔬菜熬煮的菜湯；這裡的阿珠媽上菜時喃喃自語，聽起來好像說這是「Cao Leong Tang？草濃湯？」哇咧三四天沒好好說上幾句中文跟英文了，快變啞巴的A-Mao還有力氣靠妖嗎？於是只好埋頭默默地吃著，一口菜湯伴飯配小菜是真的不錯吃啦（纖維素宇宙多）；但是，A-Mao還是偏愛與思念雪濃湯那如豚骨拉麵般馥郁湯頭。

On winter cliffs stands a lonely pine—冬嶺秀孤松