海港味｜基隆特色小吃｜吉古拉｜chi-kú-lah｜Taiwanese Chikuwa
- 仁和 小吃店
- 2024年9月13日
- 讀畢需時 3 分鐘
已更新：11月24日
仁和小菜.湯品｜基隆經典｜必吃吉古拉
要了解一個地方的歷史，從食物下手是最快的。基隆是小吃店的一級戰區，從清晨5點開始大街小巷，到深夜3、4點廟口漁市，24小時 all day 都能吃到道地又實惠的餐點。其中有二大特色，一是魚漿製品發達，二是廣東麵林立。魚餃、蛋餃、吉古拉、豆干包、魚丸 ... 在地魚漿製品眾多，小店料理各有千秋。
Renhe Side Dishes & Soups｜Keelung Classic｜Must-Try Chi-kú-lah (English text inside accordion)
Mountain City, Ocean Flavor — Keelung’s Signature Local Delicacies
To understand the history of a place, start with its food.
Keelung is a front-line battleground of local eateries—from 5 AM in the streets and alleys to 3 or 4 AM at the temple market and fish harbor,authentic and affordable dishes are available 24 hours a day.
Keelung has two major specialties: highly developed fish-paste products and an abundance of Cantonese noodle.
Fish dumplings, egg dumplings, chi-kú-lah, douganbao (tofu pouches), fish balls—the variety is wide, and every shop has its own craft and flavor.
吉古拉 chi-kú-lah 的由來
吉古拉就是竹輪，從日文 ちくわ 的羅馬拼音轉化而來。 日治時間，基隆成為當時總督府水產局認證的「最美味的魚漿製品之都」。
為了將鯊魚肉使用得淋漓盡致，不斷研發各種加工法，像是將鯊魚肉製造成魚餅 (甜不辣)，或是製成魚板與竹輪等食物。在 1937 年，成立基隆竹輪工場，因應逐年增加的竹輪需求，隔年生產量更高達 150 多萬條。
隨著日本人離去，竹輪卻並沒有因此而離開基隆人的餐桌，還是習慣用日語發音的「吉古拉 chi-kú-lah (台語)」來稱呼這項美食。 如今在基隆的正濱漁港、八斗子與和平島等地，仍有幾間<純手工烤製>而成的吉古拉店鋪，在鐵桿上塗抹魚漿後在碳火上烘烤，香氣四溢。 在基隆滿街的小吃店中都能吃到道地的基隆吉古拉。
The Origin of Chi-kú-lah (English text inside accordion)
Chi-kú-lah is Chikuwa, derived from the romanized spelling of the Japanese word ちくわ.
Beginning during the period of Japanese rule, Keelung was recognized by the Fisheries Bureau as “the most delicious fish-paste-producing region.”
Development to make full use of shark meat, various processing methods were developed, such as producing fish cakes (tempura), fish boards, and chikuwa-style products. In 1937, the Keelung Chikuwa Factory was established. With demand increasing year by year, production exceeded 1.5 million pieces the following year.
Transition after the Japanese departed, chikuwa did not disappear from Keelung’s dining tables. People continued to call this delicacy by the Japanese pronunciation “chi-kú-lah” (in Taiwanese).
Conclusion today in Keelung—around Zhengbin Harbor, Badouzi, and Heping Island—there remain several shops that still produce chi-kú-lah by hand and charcoal-grilling, coating fish paste onto metal rods and roasting over fire until the aroma fills the air.
Authentic chi-kú-lah can be found throughout Keelung’s many local snack shops.
來仁和品嚐鮮脆海港味的吉古拉
香脆鮮美的吉古拉只有來山城基隆才吃得到的滋味。不論簡單川燙淋上每日現熬的豬大骨湯，或者蘸醬即食 ... 當小菜，煮鮮湯、搭麵食、丟火鍋攏金厚呷。
Visit Renhe to enjoy Chi-kú-lah — a fresh and crisp flavor from the harbor.
The crispy and savory chi-kú-lah is a flavor you can only find in the mountain city of Keelung. Whether simply blanched and topped with freshly simmered pork-bone broth, or enjoyed with dipping sauce… as a side dish, cooked in soup, paired with noodles, or added to hot pot — it is always delicious.
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