DVRの山手線—Yamanote Line of DVR

山手線の便利のために、A-Maoは東京をよく知っているようになっています。この大きい迷宮で旅行している間、山手線なしでほとんど動く事が出来ません。UltrackerのDVRが多国言語のチャンネルタイトルをサポートした後、私が弊社の16チャンネルH.264 DVRによってこのJR線を表現するためにアイデアを出しました。十二の重要な駅は旋回し、山手線の名前はセンターで英語と漢字と平仮名と片仮名によって見えます。このアイデアはどうですか？【硬盘录像机的山手线】

Owing to convenience of the Yamanote Line, running as a wide loop, A-Mao is getting familiar with Tokyo. While traveling in this big labyrinth, I almost cannot move without it. After Ultracker's standalone DVR supported multilingual channel title, an extremely hard function for other manufacturers using turnkey chipset, I came up with an idea to express this JR line by our 16-channel H.264 DVR. 12 important stations circle in order, and the name of Yamanote-sen showed by English, Kanji, Hiragana, and Katakana in the center. Well, most of my Japanese customers who are afraid of English were very impressed.

因為便利的山手線，逐漸開始熟悉東京這個城市。A-Mao在這個大迷宮內旅行時，沒有了這條黃綠色的環狀線，移動上頗為困難。當艾創16路H.264 DVR支援多國語言攝影機抬頭，便想到要用山手線來展示這個功能。線上十二個重要的車站依方位被排列在外框，中央鑲嵌山手線的英文（Yamanotesen）、漢字（山手線）、平假名（やまのてせん）和片假名（ヤマノテセン）。嗯，恐懼英文的日本客戶還滿驚豔喔！

ウグイス色の山手線—Greenish Yamanote Line

Megachef's Fish Sauce—百萬主廚的魚露

During Ultracker's 2008 company travel in Thailand, A-Mao started sampling fish sauce on most tables we sat at. In the beginning, its slightly stinking smell somewhat scared me. After a few ice-breaking tests, I noticed that its aroma & taste is so lovely! At a supermarket in Pattaya, this Megachef Premium Fish Sauce is the most expensive one but costs just 17 Baht for a 200cc glass bottle. And I took three! In my home, I like to scald some water spinach, chop a little chili and mix them with the fish sauce only. Um......I seemed to be in the Thai sunlight again.

話說08年，艾創到泰國員工旅遊，懼怕魚腥味A-Mao，開始嘗試幾乎餐餐都有的魚露。一開始，還真是覺得有點臭臭的；但是到後來，深深愛上它而不可自拔。在芭達雅的一家超市內，最最昂貴的Megachef Premium Fish Sauce（百萬主廚優質魚露），200cc玻璃瓶裝也才17泰鋃而已；沒想太多，帶走三瓶。現在在家，我喜歡燙些空心菜、切條小辣椒、再加些這百萬主廚級的魚露攪拌……嗯！感覺好像又來到泰國的陽光下。【 百万主厨优质鱼露】

Buddha Mountain, Khao Chee Chan—七珍佛山

Montagne d'Or—黃金山脈

Many years before, someone used a digital camera, which had not been popular yet, took a similar picture for me. I liked it but didn't appreciate it enough then......Mariage Freres' Montagne d'Or (or mountain of gold) has been one of my favorite beverages for almost ten years. It contains Chinese black tea, marigold, safflower and rose blossoms as well as pieces of papaya & apple to express a colorful image & symphonic flavor. A-Mao likes to soak some by cool water in a PET bottle in the refrigerator for one day, and it tastes so marvelous, especially in summer.

很久的從前，有個人，用那年頭還是不普遍的數位相機，拍了類似的照片給我；喜歡歸喜歡，但當時不是分外珍惜……已經近十年了，Mariage Freres的黃金山脈還是A-Mao最鍾愛的飲料之一：繽紛燦爛的顏色、與交響曲般的風味，是來自中國紅茶、金盞菊、紅花、玫瑰、蘋果和木瓜。我常用冷開水浸泡些在寶特瓶中、放在冰箱內冷藏一整天，滋味真是不凡；特別是在酷熱的夏天。【黄金山脉】

延伸閱讀：Mariage Freres白象紅茶

Montagne d'Or—モンターニュ・ドール「黄金の山」

Curry Maker: Karikaru—咖哩製造商：カリカル

In March, 2006, I & honcho A finished looking around Security Show and took the Yurikamome to Shinbashi. Before taking the Yamanote Line back to Shinjuku, we found this delicious curry bar—the best is that their fried oyster is crunch outside & soft inside. Accompanied with me, boss M in March, 2006, & engineer R in November, 2007, went to there, and both of them really enjoyed. In September, 2008, therefore, it was my forth time visiting this curry maker, Karikaru.

06年3月與A老大，參觀完在東京國際展示場的Security Show，搭乘海鷗線到新橋，要轉山手線的回新宿之前，在新橋站東口地下街內覓食，發現這家美味的咖哩店（搭配外酥內嫩的肥碩炸牡蠣，更是一絕）。在07年3月帶M老闆、與2007年11月帶R同學去，都說非常好吃。於是在08年9月，A-Mao第四度來到「カレーメーカー・カリカル」」（咖哩製造商：咖哩咖嚕）。

There was no fried oyster on the menu at that time so that A-Mao went for the most popular dish, the Indian curry. As usual, the rice was spread flatly on the plate, and curry was contained in an oil lamp-shape vessel. Various, aromatic taste complemented the rice spicily & excellently, but it is a pity there was too much potato & too little chicken. Now I am thinking: Why didn't I order a tonkatsu as a topping then?

當時菜單上沒有炸牡蠣咖哩，所以點了人氣No.1的インドカレー（印度咖哩）。白飯跟往昔一樣，平平地鋪在盤子上；咖哩依舊被盛裝在如神燈般的容器中。雖然不是很稠密，咖哩的香料味道既多元又豐厚（汗…），配合著飯吃，特別香辣夠味。可惜的是，咖哩中的馬鈴薯太多、雞肉丁太少，吃得有些不痛快。現在回想起來，當時怎麼不加點一塊炸豬排咧？。

Address：日本国東京都港区新橋2-20-15（東口地下街）

延伸閱讀：那晚在新橋
延伸閱讀：那天在新橋

View seen from the Yurikamome train—百合海鷗號外的風景

Hibiya Matsumotoro—日比谷松本楼

On the last day of this 7-day unaccompanied business trip, I went to the Hibiya Park. The sole motive is to banquet myself in the Matsumotorou which's founder, Mr. Shokichi Umeya, was a zealous supporter of Dr. Sun Yat-Sen and donated greatly to our revolutionary cause; besides, Hifumi Arai recommends this restaurant. Hoping my hard work & Ultracker's H.264 DVR at SXGA (about four D1) resolution would cause a revolution in Japan CCTV industry as well.

08年於日本為期七日，孤軍奮戰差旅的最後一天，A-Mao來到為於日比谷公園的松本楼，算是自己開個慶功宴；原因？當然是有來頭的：孫中山（孫文）革命滿清多次，每每受到現今松本樓社長夫人的祖父梅屋庄吉接濟，再加上百折不撓的毅力與精神，終於建立民國成功（另外，新井一二三有介紹過）。啊！那當下我的小小心願是：耕耘日本市場也那麼久了，此行又是如此艱難困苦，最後在與咱家國父有關的餐廳吃頓飯，那艾創科技之優秀的H.264 DVR @ 1280 x 1024解析度，也許能在日本當地CCTV業界，掀起另一番革命吧！

Sharing an outdoor table with the others, A-Mao was watching a child eating beef curry rice speedily but joyfully, and then it was his turn. Being dipped with some tartar sauce, fried shrimp is as fresh as crispy, and the aromatic beef sauce went so well with the soft, creamy omuraisu. If it had been served hotter, this combo would have been perfect. By the way, the Matsumotorou has a branch at the Tokyo Big Sight. If you visit this one of the largest convention venues in Japan, don’t forget to try this “omelet rice with hashed beef sauce”.

為了在戶外優雅的環境下用餐，與其他人併桌。當鄰座的小朋友快速嗑完他的咖哩飯後，我的蛋包飯佐燉牛肉醬汁伴炸蝦被送來了。擠點檸檬汁，沾些塔塔醬，哇！外皮酥脆的炸蝦，是100分的新鮮彈牙、風味十足！接著，滋潤柔軟的黃色半熟蛋、和濃醇香滑的褐色牛肉醬汁，攪拌搭配起飯來，呵！真是卓越非凡的美味（若能再溫熱一些，會更符合台灣的胃）。此外 ，去過東京Big Sight三次了，如今才曉得松本楼有一家分店在那耶（残念…）。未來有機會去Big Sight，可別忘了就近嘗嘗這道「オムレツライス・ハヤシソース」喔！【牛肉咖喱蛋包饭】

延伸閱讀：Big Sight松本樓

Tokyo Big Sight—東京國際展示場

Unamaru—うな丸【閉店】

It was my second time visiting Unamaru, a 9-seat restaurant specializing in kabayaki eel in the Omoide-Yokochou. Not only is the location near by Shinjuku Station, but its price is also cost-efficient. Their cultivated eels are delivered daily and directly from Yoshida, Shizuoka, in which cultivators are fighting against their compatriots in Aichi, and, of course, Taiwanese & Chinese. However, the restaurant's suppliers' marketing strategy is to highlight that their eels are fed with waste from fisheries processing factories nearby so that theirs are more nutritious & flavorful.

第二次造訪了位在「思い出横丁」的「うな丸」（譯：鰻魚丸），除了離新宿車站很近之外，便宜好吃是最大的原因。事前先作了些功課：這家店用的是每天由静岡県吉田町直送的養殖鰻魚。但是，由於愛知県的產量逐年攀升、加上來自台灣與中國的低價衝擊，吉田町的養鰻池正在減少中；不過，當地的業者強調：用附近水產加工場不要的魚雜餵食後，鰻魚的營養與風味都特別高，企圖創新一個食材的品牌形象。

Tried their unadon served in a bowl before, I ordered unajuu served in a box as well as grilled eel liver, which took time a little bit longer. A-Mao had unajuu waiting for a while in order to take a photo with all his meal. Rice is still rich and boxed with tender kabayaki eel & its crispy tail; meanwhile, grilled liver dressed with some shichimi plays an important supporting role. Ah! Umai!

之前吃的是盛在碗中的鰻丼，這次點了放在盒裡的鰻重，並追加了一份烤鰻魚肝。鰻重先被送來，A-Mao要它等烤鰻魚肝一下，好在共祭五臟廟前，拍張照來留念。蒲焼的鰻魚依然香味四溢，口感細緻，尾巴的部份有些焦脆，搭配上被燒烤醬汁浸濡過的米飯一起吃；其間不時嘗一口灑些七味粉的烤鰻魚肝，哎！好吃極了。【鳗鱼丸】

Address：日本国東京都新宿区西新宿1-2-8

Tokyo Metropolitan Government Building—東京都庁舎