陳志昇｜縣菜蜂巢蚵、台灣芒果蝦

阿昇說，研發具有臺灣特色小吃與大菜，是餐飲業今後發展與努力的目標。

他新推出芒果蝦球取代鳳梨蝦球，並以宜蘭角蝦入菜，這是新菜。接著做出屏東縣老菜---蜂巢蚵，這是老菜。老幹新枝，相得益彰，才能使臺灣的飲食文化傳承下去。

Master chef Chih-sheng, Chen is an experienced caterer, specialize in Taiwanese and local cooking.

Through years of self encouraging and self learning in catering busisness, Ah-Sheng has quickly become a renonwed catere. Currently he teaches certification class, Taiwanese snacks class, local cuisine class, and so on in China University of Science and Technology.

Devoloping snacks and dishes with Taiwanese flavor is the main target for food and beverage business from now on. A new dish just released replaced the pinapple in pineapple shrimp ball with mango. And later he introduces an old dish from Pingtong- Hive Oysters.

Mix the new with the old, one set off another, is what makes Taiwanese food culture stay in full swing.

陳志昇-縣菜蜂巢蚵 — 台灣東港大鵬灣沿海一帶，早期多是討海養蚵人家靠海為生，男人出海捕魚，女人在家挖鮮蚵謀生，漸漸地成就了屏東縣一道傳統美食。一道菜，只見蛋液嘩啦啦傾瀉而下入油鍋，佐以鹹香鴨蛋加上鮮滑蚵仔入菜，近期台灣農漁產業結合生技演變造就成高科技農漁產業發達，走出國際能見度此道菜加以創新研發，加上當地所盛產營養價值又美味的櫻花蝦、烏魚子及吻魚，更能提升營養價值與美觀層次等，但又不流失古早味之風格。

縣菜蜂巢蚵 Pingtung Hive Oyster │台灣古早味

│食材

鮮蚵....................100g
櫻花蝦..................30g
烏魚子................100g
吻魚......................50g
鴨蛋......................2粒
芋頭絲................200g
地瓜絲................150g
蘿蔔泥..................50g
蔥末......................20g
低筋麵粉............200g
地瓜粉................100g
太白粉..................50g
豬油......................50g
蔥酥......................50g

│Ingredients

Oyster 100g, Sergestid Shrimp 30g, Mullet roe 100g, Whitebait 50g, Duck's Egg 2 piece, Taro slices 200g, Sweet Patatos Slices 150g, Grated radish 50g, Diced green onion 20g, Flour 200g, Sweet potato flour 100g, Cornstarch 50g, Lard 50g, Onion Crisp 50g

台灣芒果蝦 Taiwanese Mango Shrimp │ 創意新料理

屏東愛文芒果與宜蘭龍角蝦兩種特色食材，備受台灣人喜愛，頗能代表台灣好食材。角蝦鮮甜細緻，生吃美味無窮，滾上杏仁米與蛋液炸至微酥也很好吃，再搭上國人喜愛的芒果泥，兩種食材搭配組合，互相襯托產生出完美好滋味，能媲美越勝鳳梨蝦球之名，台灣新料理走向國際美食的又一代表作。

Ai-Wen Mango from Pingtong and Long-Jiao Shrimp from Yilan are favored by Taiwanese which can well represent local ingredients. Fresh and tender Long-Jiao shrimps tastes delicious uncook; they are also unbelievably appetizing with almon rice and egg juice covered and fry until crispy, together with taiwanese flavored mashed mango. The combination of these two ingredients storm into the perfect taste which can compare favorable with Yue Sheng Pineapple Shrimp. It is another masterpiece of Taiwanese new cuisine moving towards international gourmet.

愛文芒果 Ai-Wen Mango｜在地美食

屏東愛文芒果大部分種植沿海一帶，山坡地四季較炎熱，熟成果香較濃，產量有限產，產期約 5 - 7 月期間。芒果可降低膽固醇、三酸甘油酯，並有預防心血管疾病的功效；果肉所含的粗纖維，可增強腸胃蠕動，預防結腸癌。

Most of the Ai Wen Mango are planted along the coastal. Hillsides are hotter in four seasons thus the fragrant of the mango is heavier when ripen into maturity. The produce period is may to july, with limited yields. Having mango can not only lower cholesterol and triglycerides, but prevent cardiovascular disease. The roughage of mango pulp can increase gastrointestinal motility and prevent colon cancer.

得獎殊榮與經歷

2008 經濟部商業司臺灣美食國際化名廚培訓金鼎獎
2008 臺灣美食國際行銷推廣國宴美食指定廚師
2007 第一屆台北廚王爭霸賽(職業組)金牌獎
2005 新加坡海皇大酒店榮譽金廚
2004 中華美食展觀光協會廚藝楷模獎

2008 Golden Tripod Award from Department of Commerce Taiwanese Cuisine International Cook Cultivation
2008 Taiwanese Cuisine International Marketing Promotion Banquet Appointed Chef
2007 The Gold Medal FirstTaipei Kitchen King Competition ( Professional Team )
2005 Honorary Golden Cook Neptune Orient Hotel in Singapore
2004 Chinese Culinary Exhibition Tourism Association Cuisine of the Year Award