范德忠｜麻油紅糟麵線(感恩)、如果

國中一畢業，升學不容易，家中環境困苦，沒有一技之長，養活自己都很困難，何況養活一家子?或許是貴人相助，他到台北，經人介紹，苦心學做台菜，他待過來來、海霸王、青青餐廳、北投太平洋飯店，到處奔波，為的是學得一身藝獻給食客家。

終年在外，客家人，說話沒有客家腔；血濃於水，最後還是鍾情客家菜。他認為，客家菜注重火功，講求酥軟香濃，其烹飪技藝，仍有許多奇妙的手工作法待研發。

Chef Fan has been in the business since 16, learned Taiwanese dishes, seafood dishes, Hakka dishes. With 30 years’ study, Chef Fan has grasped the quintessence of cooking. Without any skill, it is difficult to keep one full let alone an entire family for a kid who just graduated from junior high school and hard to continue study. Maybe with the help of important people, he went to Taipei and study Taiwanese dishes through introduction. Dedicate to Eat Hakka after Lailai, Hai Pa Wang, Evergreen Restaurant, and Pacific Hotel in Beitou. A Hakka without having a Hakka accent due to toil outside all year round. As the saying goes, blood is thicker than water, his still favors Hakka dishes. In his mind, Hakka dishes focus on heat control, emphasis on crisp, soft, and strong flavor. Lots of fantastic skills can still be developed.

麻油紅糟麵線--感恩 Sesame Noodles with Red Yeast (Thankful)│台灣古早味

│食材

雞腿.......................1隻
手工麵線............200克
薏仁.....................10克
甜豆.......................2克
山藥.......................1片
薑絲.......................5克

│調味料：

客家紅糟醬..........100克
米酒頭..............100 CC
糖............................5克
苦茶油....................些許

│Ingredients

Chicken Leg 1 piece, Hand-made Noodles 200g, Job’s Tears 10g, Sweet Bean 2g, Yam 1 slice, Sliced Ginger 5g

│Seasoning

Hakka Red Yeast Sauce 100g, Rice Wine 100cc, Sugar 5g, some camellia oil

如果 If-ruit │ 創意新料理

當季台灣特色水果用輕食手法料理，少油少鹽，口味清淡、爽口，搭配蔬果、干貝海鮮及特調金桔風味醬汁，更添風味，挑動味蕾。

Prepare the in-season feature fruits into light meals, less oily and less salty, light in flavor, tasty, together with vegetables, scallops, seafood, and specially-made kumquat sauce to add savoriness.

枇杷 Loquat｜在地美食

大家都知道枇杷可以潤肺止咳，因其富含有機酸，能刺激消化腺分泌，可增進食欲、幫助消化、止渴解暑。枇杷果實及葉有抵制流感病毒作用，常吃可以預防四季感冒。枇杷葉可晾乾製成茶葉。

It is known to everyone that loquats are able to moisten the lungs and stop coughing with the richness of organic acids that can stimulate digestive gland secretion, improve appetite, digestion, and become thirst quencher. Loquat leaves and fruits are influenza virus preventable; take often can reduce the chance of catching a cold all year long. Dry loquat leaves can be tea.

得獎殊榮與經歷

2013   桃園縣政府桐花美食銅牌獎
2002   上海食神爭霸金牌
2003   台北縣政府青年楷模
1998   台北市中華美食烹飪廚師

2013   Taoyuan County Government Tong Blossom Gourmet Bronze Award
2002   Shanghai Iron Chef Challenge Gold Medal
2003   New Taipei City Government Young Model
1998   Taipei Chinese Cuisine Cook