張政

從小就喜歡做菜，十六歲那年正式進入餐飲當學徒，張政發現，不管科學再怎麼發達，人還是要吃飯，就是這樣的想法，開始他在餐飲業的一生。
其實只要一步一腳印，人人都能料理出絕佳美味；但絕佳美味沒有捷徑，唯有從基本開始。
不求快，不省料，掌握食材特性練習技巧，按部就班從高湯和基本刀法做起，料理中不使用化學添加物。
如此，不僅能享受美食，更能吃得健康；人人都能成為料理大師，為自己和親友做出意想不到的絕佳美味。

Obsessed to cook since he was young and officially entered restaurant as an apprentice when he was 16, Chef Zhang found that people need to eat regardless of the advancement of technology. Within this idea in his mind, he started his career in dining industry.
In his opinion, everyone can make a delicious cuisine by working steadily. In other words, it is no shortcut to make the best cuisine only building it step by step.
That is, to start from stock and basic cut to grasp the characteristics of ingredients and culinary skill without using chemical additive as well as under insufficient ingredients and time. So, everyone can make and enjoy not only unexpected delicious but also healthy cuisine.

大筆發財金圓滿 Perfect Fortune│台灣古早味

│食材

豬腳中段..............500g
地瓜....................250g

│調味料：

古早味醬油、糖、米酒、八角

│Ingredients

Middle of Pork Hock 500g, Sweet potato .250g

│Seasoning

Traditional Soy sauce, Sugar, Rice wine, Star anise

五行雕手米麵煮 Noodle with Five Elements│ 創意新料理

魚、蝦、肉、雞、蔬果。
這道菜運用金、木、水、火、土，五行相生相剋的道理，用本地食材，天然色彩不添加，組合而成一道創意健康的米麵料理，饒富哲理。
金(白)：台灣雕、山藥、鮮麻姑
木(青)：松阪豬肉、波菜、青江菜
水(黑)：墨魚、茄子
火(紅)：蕃茄、中蝦
土(黃)：雞胸肉、鹹蛋黃

Fish, shrimp, meat, chicken, and vegetable and fruit.
Utilizing the concept that gold, wood, water, fire, and soil elements reinforce and counteract each other and local natural ingredients, this dish is a creative and healthy noodle cuisine with full of philosophy.
Gold (white): Taiwan Tilapia, Yam, Fresh Mushroom
Wood (blue): Matsusaka Pork, Spinach, Bok Choy
Water (black): cuttlefish, eggplant
Fire (red): Tomato, Shrimp
Soil (yellow): Chicken Breast, Salted Egg Yolk

台灣鯛 Taiwan Tilapia

台灣鯛即吳郭魚，是世界水產業重點培養的養殖魚類，被譽為未來動物性蛋白質主要來源之一。吳郭魚通常生活於淡水中，有很強的適應能力，吃水中植物和碎物。在面積狹小水域中亦能繁殖，水稻田裡也能生長。台灣水產史料記載，吳振輝及郭啟彰兩位先生，1946年從新加坡引進莫三比克口孵非鯽，後人特別取兩位先生姓氏命名為吳郭魚。台灣鯛協會成功開發出新品種，稱為台灣鯛。

Taiwan tilapia, called as WuKuo, is the key fish in the aquaculture in the world which is known as one of the main resources of animal protein in the future. Tilapia usually lives in the freshwater with strong adaptability; therefore, it can grow up in the narrow area or rice fields. Its food is plants and debris in the water. According to the historical records of Taiwan fishery, oreochromis mossambicus was introduced from Singapore by Mr. Wu, Chen-Hui and Mr. Kuo, Chi-Chang so here comes its nickname, WuKuo. Then Taiwan Tilapia Association successfully developed to a new variety which is called Taiwan tilapia.

張政廚房

2014 新台灣料理名廚名人錄
2014 李錦記青年廚師中餐國際大賽指定老師至尊特金
2013 榮獲中華之聲海峽兩岸年度十大名廚
2013 國宴盃全國廚藝巡迴賽個人組優勝獎指導學生組第三名

2014 Chef List of New Taiwan Cuisine
2013 International Lee Kum Kee Chinese Cuisine Competition
2013 Annual Cross Strait Top 10 Chef by CNR
2013 The Third Place in Advised Student Team and Excellence in Individual Team, National Cook Tour Banquet Cup