#楊記燒臘 有時候美味就在身旁。
Sometimes the delicious food is right in front.
不起眼的外觀，隱藏在中壢巷弄內的美味。
簡單的招牌，卻有著烹飪美味的好手藝。
The humble appearance, delicious hidden in the lane of Zhongli.
Simple signboards, but with good craftsmanship.
菜單與價格一目了然，簡單樸實。
燒臘為主體，主要有：叉燒、燒豬、油雞、烤鴨。
The menu and price are clear and simple.
Roasted meat is the main body, mainly including: barbecued pork, roast pork, chicken, roast duck.
用餐環境寬敞明亮。
正前方的櫃台點餐取餐，旁邊簡單的燒臘櫃展示鎮店之寶。
The dining environment is spacious and bright.
Order at the counter in front of you, and a simple roaster next to it shows the treasures of the town shop.
也有提供湯品、茶水。
Soups and tea are also available.
The price is ordinary and the taste is outstanding. Really recommend.
烤鴨、叉燒、油雞腿為主體。旁邊三個簡單副菜。
Roast duck, barbecued pork and chicken drumsticks are the main products. Three simple side dishes next to it.
三寶飯，看似簡單，實際上是有技術的。當我聽到老闆帶著粵語的口音，我就愛上這間便當店.....
Sambo rice, seemingly simple, is actually technical. When I heard the boss with a Cantonese accent, I fell in love with this bento shop .....
燒味，是中國粵菜中的一種燒烤食品。在酒樓或中式餐館，以至華人地區的快餐店均有提供此類食物。燒味常會配合飯出售，稱為燒味飯，也會配合米粉、河粉、麵等食糧出售。燒味源於廣東，並流行於香港、澳門、台灣、華南地區也很普遍
燒味有時被稱為燒臘，但兩者其實有別。
香港的「燒臘」店，除售賣燒味外，秋冬兩季也會兼售臘味。但廣東與港澳地區之外的地方多半沒有特別區分兩者。
According from wiki : https://zh.wikipedia.org/wiki/%E7%87%92%E5%91%B3
我特別推薦燒豬油雞組合。
I especially recommend the roasted lard chicken combo.
脆皮燒豬，不好做，做的好，不簡單。
曾經在飯店工作的時候，有偷看中餐師傅做脆皮燒豬。(偷師一下)
豬皮部份要撮洞，之後要抹上一層粗鹽。
肉的部份要醃製，並用鋁箔紙包裹住肉，露出皮。進烤箱烤。
邊烤要邊看，如果火力、時間沒控制好，皮的部份會燒焦，肉的部份還沒熟。
Crispy Roasted Pork is not easy to do. Good job is not easy.
When I was working in a restaurant, I had a peek at a Chinese chef to make crispy roast pork. (Steal the teacher)
The skin of the pig's skin needs to be pinched and then coated with a layer of coarse salt.
Marinate the meat and wrap the meat with aluminum foil to reveal the skin. Bake in the oven.
Watch while roasting. If the firepower and time are not controlled, the skin will burn and the meat will not be cooked.
#GordonRamsay 可以參考歪國名廚如何做
「油蔥」與「辣椒」是這家燒臘店的秘密武器。請一定要試試...
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。
"Scallion" and "Chilli" are the secret weapons of this roast restaurant. Please try it ...
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". Simply two flavors can make a delicious chili sauce.
「油蔥」的重點也在於「鹽、蔥、油」，三者的比例適中。
The focus of "Scallion" is also "Salt, Scallion, and Oil", and the ratio of the three is moderate.
之前有位日式燒烤的師傅跟我提過，要做出蔥燒牛舌的「鹽蔥醬」，主材料要有青蔥、洋蔥、香油、黑麻油、黑胡椒、鹽。
先江青蔥與洋蔥切碎並走水，之後瀝乾水份，拌入黑胡椒及鹽巴，抓醃過一段時間，將水份瀝乾，再拌入香油及麻油。
這個方式做出來的「鹽蔥醬」，很清爽，推薦搭配重口味的料理。大家可以試試看！
A Japanese grilling chef mentioned to me before that to make "salt onion sauce" with scallioned beef tongue, the main ingredients are shallot, onion, sesame oil, black sesame oil, black pepper, and salt.
First chop the shallots and onions in the river and drain the water, then drain the water, stir in the black pepper and salt, pickle and marinate for a while, drain the water, and stir in the sesame oil and sesame oil.
The "salted onion sauce" made in this way is very refreshing, and it is recommended to pair with heavy flavor dishes. Everyone can try it!
楊記燒臘有這種單純的辣椒醬，或許這是讓我一直上門另一項原因。
Yang Kee Roasted Meat has this simple chili sauce, maybe this is another reason why I keep coming .
為什麼我要拍白飯？
因為他們家的白飯真的好吃！粒粒分明，並且裹上些許的油雞腿肉汁，OMGOMGOMG...
Why should I take rice?
Because their rice is really delicious! The grains are clear and covered with a little gravy of chicken gravy , OMGOMGOMG ...
如此的美味，一定要掃光它，才能對得起楊記燒臘老闆。
So delicious, you must finish it away to be worthy of the owner of Yang Ji Roasting.
店家資訊
「縣市」桃園市中壢區 「店名」楊記燒臘 「地址」桃園市中壢區信義路82號 「電話」03-4525006 「時間」10:00~20:00
Information
Shop Name : Yang Kee Roasted Meat
Address : No. 82, Xinyi Road, Zhongli District, Taoyuan City
Phone : 03-4525006
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.
Follow me on Facebook: https://facebook.com/chefmichaelkuo
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