阿樂樂代 Aredetay （原住民文化風味餐）

More food on Instagram: Ludybaal 【Alele on behalf of Aredeay】 "Aredetay is the Amis's most esoteric adjective for the taste of food. Not only delicious, but a delicious combination of sour, sweet, bitter, and astringent tastes. " Amis No Menu Cuisine in Guangfu, Hualien Reservation system is adopted, only two types of meals and meal periods are provided It is the lunch period in the form of a set meal and the next lunch period in à la carte format Reservations are subject to a deposit and you need to arrive early to wait for the meal Those who arrive after the meal time will cancel the meal! Such a grand way of dining can't help but look forward to it The epidemic has heated up in the past two weeks I have been worried that this trip to Hualien will not be possible. Fortunately, it was lucky to sail smoothly. This week's trip is entirely for [Ale Le Dai] and the restaurant tomorrow night! (Maybe there is also the part of stinky tofu in Yuli?) After arriving early and taking a seat, I found that today was completely reserved for the two of us When each meal is served, the chef will specially come to introduce the meal From the method of eating or the introduction of vegetables, as well as the concept and image of culture Here are the parts that I try to remember or listen to while excerpting Add your thoughts after eating Please advise if there are any information errors Appetizer-Welcome Bouquet: Flammulina Flammulina | Mutton Seed Membrane | Dragon Beard | Salt Powder When eating, you can eat it with salt powder on the side Enoki mushrooms have the aroma of squid Momordica chardonnay is fragrant with pork fat, and the taste is sweet and fruity It tastes like an embellished, colorful little spot Welcome Wine: Tribal Ina Brewing: Glutinous Rice | Mulberry | Sparkling Water | Marigold The alcohol concentration is adjusted to a very low level, and you can drink it while driving. Although the sweet and sour flavors such as mulberry and marigold are the main flavors, the original flavor of glutinous rice can still be smelled. Bread - Tribal Style European Bread: Yimuzi European Bread | Coriander Leaf Cream Yimuzi is a variety of betel nut that traditional aboriginal elders love to eat, and the leaves are the leaves that wrap the betel nut. Betel nut is a meal for aboriginal people to welcome guests. Here, it is an image that is replaced by bread with cream. However, when eating, you can still taste the unique aroma of betel nut and cilantro leaf, and the aroma of the fused bread. Creamy aroma, very pure and wonderful Appetizer Shan: Xilao (Salted Pork) | Seasonal Fresh Fruits | Artisanal Bread | Balsamic Homemade bread is baked into biscuit slices. After cooking, the saltiness is reduced, and it is served with Wendan and sesame leaves from Ruisui. Sea: Marmora | Buckwheat | Pickled Small Fish The moss that grows on the shore of Hualien, the sauce made of fenugreek and buckwheat, served with pickled small fish, and the top layer is shredded rice water chestnut, which is similar to the flavor of wasabi Original: bay leaf|round glutinous rice|red quinoa|millet|washao (salted salted pork) Traditional Aboriginal bento wrapped in bay leaf It tastes like glutinous rice dumplings Salad - Wild Salad: Seasonal Hand Picked Wild Vegetables | Bitter Eggplant The ingredients are chayote, bitter eggplant, wing peas, wild vegetables like cat and wood grass core With (red) star flower (purple) sorrel, (white) begonia and salad dressings made with shallots and bitter tomato Because plants have more tannins There will be more bitterness, with the sour taste of Wendan It tastes rich Soup - Tribal Ina Fish Soup: Seasonal Fish | Turtle Leaf The traditional fish soup will add bile, because it is afraid that the guests will not accept it, and replace it with wood turtle leaf oil. The bottom is the soft-shelled turtle leaves, and the top is the roasted red chicken fish (humpback snapper) Taste the aroma of grilled fish, no obvious fish soup smell but a mild taste Staple Food - Beef Stewed Rice: Tribal Qingnong Brown Rice | Snail Meat The snails raised in captivity by the Amis mothers are different from the pastured snails (omnivores) that are used for fried snail meat. They taste more brittle and hard. Here, because only sweet potato leaves are fed alone, the meat is soft and tender. Using 15 kinds of wild vegetable broth to cook brown rice Sprinkle lemon zest around In addition, the leaves embellished above are horse tooth lines. Just by smelling it, you can taste the lemon and the mellow taste of the broth Brown rice with a bit of a crusty texture and a crispy dentin line The two seem to complement each other; however, the soft and tender taste of snails forms a strong contrast. In fact, not to mention the taste of ordinary mushrooms, it is really very similar, and it is very different from the taste of fried snail meat often eaten. Main Course - Chicken Breast with Scallion: Scallion | Chicken Breast | Grape Gravy | Seasonal Vegetables Chicken breast miso marinated with scallions Sauce made from macao and tree grape gravy The crumbs sprinkled on top are the crumbs after the chicken skin has been removed The side dishes on the side are mountain su, triangular fern, wing peas, chayote Buckwheat and sesame leaves The soft and tender chicken breast is wrapped in a slightly sweet sauce, with the aroma of thorns onion, and a few bites will feel the fragrance of lemon and strong pepper. In addition, the crispy chicken skin has a bit of oily aroma and crunchy texture, and the salty fern and sweet buckwheat next to it are really suitable. Like a symphony, it has rich layers but clear barriers. You can feel the original flavor of the ingredients and enjoy the combination of each other. The flavors such as sour, sweet, salty, bitter, and so on are perfect. (Add some points) glutinous rice brewing: brewed by traditional methods, different from millet brewing after sterilization outside, it will become stronger and stronger. It is not as sweet as the glutinous rice that I often drink, but instead has a strong alcohol taste, suitable for drunkards! Dessert - Rice Stuffed Tiramisu: Glutinous Rice Stuffed | Taiba Long Red Glutinous Rice Inside are homemade finger biscuits Replacing traditional wine base with glutinous rice wine And add red glutinous rice from Taipa Long instead of mascarpone Refreshment: Earth Cinnamon Cake | Honey Fragrant Black Tea (Ruisui Wuhe Terrace, Jilin Tea Garden) I didn't hear any other ingredients for the earthy cinnamon cake, But it tastes like cinnamon-flavored cookies. I think it can be a bit bigger ? It's delicious Dessert with honey-flavored sugar-free hot black tea The perfect finishing touch! Overall, I definitely give it a top rating On the one hand, such ingredients are difficult to enjoy elsewhere On the one hand, these ingredients rich in Amis culture Recombined by analytic #hualien #hualienfood #hualienfoodie #instafood #aboriginal #taiwanaboriginal #taiwanaboriginalfood #omakase #amis #amisfood #aredeay #味し#Taiwan Food#Taiwan Hualien#Taiwan Hualien の Travel#おいしい#おまかせコース#おまかせ Cuisine#Hualien Cuisine#Guangfu Cuisine#Nomenu Cuisine#Food Recommendation#Ami Cuisine#Ami Cuisine#Alele generation

【Eat in Hualien: Ale Le Dai Aredetay】 The last time I visited the Guangfu Taibalong tribe in Hualien, I passed by a very interesting private kitchen restaurant #aleledai, but unfortunately there was no reservation and someone just booked the room. This time, I made a special reservation and drove an hour from downtown Hualien on Sunday afternoon to visit this exquisite aboriginal-style Fine Dining restaurant in Tianzhong. After driving for such a long time, I would be really unhappy if it didn't taste good. Fortunately, Ale Ledai gave us a very good experience! The head chef of Ale Le Dai is a handsome young man who studied in Taipei in his early years. The chef will patiently explain each dish, from his tribal experience to how grandma handles the ingredients, as well as the details behind the design of each dish. Different from other private kitchen restaurants in the east, as soon as you enter Ale Le Dye, you will feel a fine dining restaurant that has been carefully designed. I mean the completeness of the decoration and furnishings, as well as the overall comfort, and even the service details are well taken care of. The meals are presented in French style, and the seasoning is integrated with the traditional Amis tribal flavor, and the ingredients are mostly used in land deeds. Some utensils are also integrated into the traditional tribal bamboo weaving skills, and you can learn about the traditional culture of the Amis people while eating. Ale Le Dai offers set meals at noon and a la carte in the afternoon. The set menu will be changed every season, and the à la carte menu is to take several dishes from the set menu, and you can choose to eat at different times according to your preferences. Personally, because of my small appetite and fear of oversleeping, I choose a single point in the afternoon. #tribefengoubao Mix Yimuzi (mountain cinnamon seeds) into the dough, and match it with cilantro leaf cream, which is actually betel nut with lime removed. Although I have never eaten betel nut, this aroma and combination are very interesting. # Spinion Chicken Breast Cook chicken breasts in a fat-smoothing way. It is natural to be soft and tender. The seasoning is seasoned with spiny shallots and vine grape gravy. It is slightly spicy and a little sweet and sour. It's delicious, and it feels very healthy to eat. The wild vegetables next to it are the highlight. I really want to ask the chef, "Can I have a plate of fried shansu?" #alifengfeng is a traditional bento of the Ami people, rice dumplings wrapped in lintou leaves. It is convenient to carry around and has the fragrance of Lin Tou leaves. I only ate a few mouthfuls, the whole one was so full. # pandan battle ax pig The tomahawk pork chops marinated in pandan is a big plate, and it is very delicious with the sauce! But the portion was so big that I had to pack it in the end. Similarly, the wild vegetables on the side are super delicious! ! ! The final highlight is the tomahawk pig pack. Alele substitute paper and moon peach leaves are packaged into a super cute little package, like a work of art, environmentally friendly and beautiful! After eating the whole meal, in addition to the delicious food, with the chef's explanation, it feels like a food and cultural journey in Taipalong. Although I visit restaurants wherever I go, this time I really feel like I'm in Hualien! Friends who are free to travel to Hualien, I recommend everyone to experience the reinterpretation of traditional aboriginal tribal meals in Aleledai~