有時候美味就在身旁。
Sometimes the delicious food is right in front.
跟阿寶認識一段時間了，一年四季都是一樣的造型，帥哥一枚。
算是家族事業吧，一家人一起經營的小店。
I have known Abao for a while, and they look the same all year round.
Be a family business, a small shop run by a family.
店內座位有限，很簡單的幾張桌、幾張凳。充滿台灣味的小吃店。
There are limited seats in the store, very simple tables and stools.
經濟實惠的平價美味。
我推薦香菇肉羹湯配滷肉飯。
Affordable.
I recommend mushroom shiitake thick soup with braised pork rice.
展示冰箱內有小菜飲料可以選擇。
小菜的呈現很有趣，透明塑膠盒中內有兩種小菜，小菜雙拼 All in one 阿。是不是很貼心。
Show refrigerator with side dishes to choose from.
The presentation of side dishes is very interesting. There are two kinds of side dishes in the transparent plastic box.
這是一旁的美女與我今天的午餐，其實每次來都是這樣吃，固定菜單...
Here are the beautiful on the side and my lunch today.
In fact, every time I come to eat , the same menu ...
阿寶的滷肉飯，我個人喜歡，尤其跟肉羹湯搭再一起享用，很配。
肥瘦適中、調味適中，簡單的放上肉鬆與酸菜，感覺像是南部的米糕，但阿寶卻應用在自家滷肉飯上。美味。
Abao's braised pork rice, I like it, especially with the thick soup, it is very good.
The fat is moderate and the seasoning is moderate. Simply adding pork floss and sauerkraut, it feels like southern Taiwan of rice cake, but Abao is applied to its own braised pork rice. delicious.
不好意思，請讓我用照片誘惑你。 #從主廚的角度看世界
Sorry, please let me seduce you with photos. #Looking_at_the_world_from_chefs_eye
#推薦2 燙青菜
為何要推薦燙青菜？不都一樣？ 你有沒有酒？這燙青菜有故事.....
阿寶會依照季節更換燙青菜，夏天會有空心菜，冬天會有菠菜，固定會有高麗菜。
調理方式很簡單，青菜燙熟後與調味料、紅蔥油、蒜泥一同攪拌。
故事在哪？很有趣的是，阿寶他媽媽每次都跟我說「吃菠菜好，菠菜是有錢人的菜！」
是阿，台灣早期，菠菜確實是有錢人才能吃到的青菜。
想不想來當一下有錢人？
Why recommend hot greens? Are not all the same? Do you have wine? This hot greens has a story ...
Abao will change the hot greens according to the season. In summer, there will be Convolvulus and in winter, there will be spinach.
The conditioning method is very simple. After the vegetables are cooked, stir with seasoning, shallot oil and garlic.
Where is the story? It is very interesting that his mother told me every time "Eat spinach is good, spinach is a rich man's dish!"
Yes, in early Taiwan, spinach was indeed a vegetable that rich people can only eat.
Want to be a rich man?
阿寶自製辣椒醬。
辣椒醬最怕碰上鹹的辣椒醬，像是豆瓣醬的辣椒醬，我不喜歡。
我認為辣椒醬就是要「香」且「辣」，單純的兩個味道就可以組成美味的辣椒醬。
一旁的美女對阿寶的辣椒醬很上癮。阿寶也有在販售，但是請在端午節的時候過去問，因為端午節前後，辣椒比較便宜。其他時段阿寶說辣椒太貴了，如果對這種單純的辣椒醬有上癮的人，請在端午節的時候跑一趟阿寶。
Abao's homemade chili sauce.
Chili sauce is most afraid of encountering salty chili sauce, like chili sauce of bean paste, I don't like it.
I think the chili sauce is to be "fragrant" and "spicy". The simple two flavors can make a delicious chili sauce.
The beauty on the side is addicted to Abao's hot pepper sauce. Abao also sells it, but please ask during the Dragon Boat Festival, because pepper is cheaper around the Dragon Boat Festival. At other times, Abao said that the pepper is too expensive. If you are addicted to this simple chili sauce, please run Abao during the Dragon Boat Festival.
阿寶的肉羹。
阿寶的「肉」是赤肉，後腿肉，也就是豬瘦肉，醃製過後，裹上薄太白粉，在放入高湯內烹煮。滑嫩口感，且扎實。
屬於台灣小吃的代表之一。
肉羹是閩南傳統羹類料理具代表性的一種，也是臺灣菜的代表菜色之一。肉羹是普及於臺灣市集販售的豬肉副食製品，食用歷史悠久，是一種大眾化的小吃。羹的做法相當多元，不過使用的食材原則上大同小異，主要差別在火候控制及調味料的使用。
隨著臺灣經濟大幅改善，民眾對於飲食也越來越講究。早期將豬肉絲直接放入羹湯的烹調方式不再受民眾青睞。為了使羹湯整體口感精緻化，各地的臺灣菜師父對於製作肉羹都有自己的獨家秘方。
According from wiki : https://zh.wikipedia.org/wiki/%E8%82%89%E7%BE%B9
A Bao's thick soup.
Abao's "meat" is red meat, hind leg meat, also known as lean pork. After being marinated, it is wrapped in thin white flour and cooked in broth. Smooth and tender taste, and solid.
One of the representatives of Taiwanese snacks.
#Looking_at_the_world_from_chefs_eye
不好意思，請讓我用影片誘惑你。 #從主廚的角度看世界
Sorry, please let me seduce you with videos. #Looking_at_the_world_from_chefs_eye
如此的美味，一定要掃光它，才能對得起阿寶老闆。
So delicious, you must finish it away to be worthy of the owner of Abao.
不好意思，請讓我用辣椒再一次誘惑你。 #從主廚的角度看世界
店家資訊
桃園市中壢區中原大學附近
「店名」：阿寶肉羹大王
「地址」：桃園市中壢區力行北街119號
「電話」：無
「時間」：12:00~21:30 賣完了會提早打烊
「休息」：固定每周四，還有過年期間
Information
Near Zhongyuan University, Zhongli District, Taoyuan City
"Shop Name": Abao Meat King
"Address": 119 Lixing North Street, Zhongli District, Taoyuan City
"Phone": None
"Time": 12: 00 ~ 21: 30 will be closed early when sold out
"Rest": Every Thursday, and New Year's Day
作者簡介
【Chef Michael Kuo】1985年生，有點年紀的台灣Chef。參加國內外餐飲比賽、歷經大小餐廳飯店工作，創業開店。毅然決然放下手邊穩定的工作，決定跳脫舒適圈，前往法國巴黎藍帶餐飲學院求學。
Born in 1985, Taiwanese chef. Participate in domestic and foreign catering competitions, work in restaurants, and start a business. Resolutely put down the stable work at hand, decided to break away from the comfort zone and go to the Le Cordon Bleu School in Paris, France to study.
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