【基隆必吃】仁和生鮮手作豆干包｜ Douganbao & Fish balls ｜ 70年傳承古早味

仁和小吃店
2024年9月12日
讀畢需時 4 分鐘

已更新：6天前

仁和湯品、小菜｜基隆獨有｜豆干包、生鮮魚丸

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 Snack Shop Classics｜Keelung Must-Try: Douganbao & Fresh Fish Balls (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.

豆干包 Douganbao 的起源

豆干包 Douganbao初期發跡在基隆！引用九份「魚丸伯仔」的告示：福州魚丸、豆干包，本就為福州師包肉漿類的姊妹品。福州師傳至臺灣近百年，尤以基隆最普遍。時至今日，豆干包成為基隆獨有的精典美食！

The Origin of Douganbao (English text inside accordion)

Originating in Keelung in its early days! Quoting the announcement from Jiufen’s “Fish Ball Uncle”: Fuzhou Fish Balls and Douganbao are sister products of Fuzhou-style stuffed meat paste. Fuzhou masters brought the craft to Taiwan nearly a hundred years ago, and it has become especially common in Keelung. Today, Douganbao stands as a signature classic found only in Keelung.

基隆特色小吃｜仁和小吃-豆干包-魚丸 — 仁和小吃生鮮手作 - 豆干包 **Douganbao**

阿嬤的古早味

基隆在地豆干包類似豆腐鑲肉的作法，經過百年演變為油炸三角豆腐，內餡塞入滷肉再用魚漿封口，三者黃金比例，層次豐富，成為現代人喜愛的口味。在仁和小吃店，阿嬤當年師承何處已不可考，但魚漿比例、肉餡配方、盛放容器都保持傳統做法，70年如一日，祖孫三代堅持純手工自製、天然食材純淨無添加。 ( 趁鮮請盡快完食，若要延長風味效期可放冷凍保存 )

Grandma’s Old-Time Flavor (English text inside accordion)

In Keelung, the local Douganbao is similar to the method of tofu stuffed with meat. Over a century of evolution, it has become a fried triangular tofu filled with braised pork and sealed with fish paste. The golden ratio of the three ingredients creates rich layers of flavor, making it a taste beloved by modern diners.

At Renhe Snack Shop, where Grandma originally learned the craft is no longer traceable, but the fish-paste ratio, meat-filling recipe, and serving containers have all remained true to traditional practice. For 70 years, three generations have insisted on fully handmade production and natural ingredients with no additives. (Please enjoy while fresh. For longer storage, freeze to preserve flavor.)

✨仁和小吃的豆干包&魚丸

做法:

將三角油豆腐劃出缺口，填入肉餡，再以魚漿封口，經水煮而成；熟成撈起時使用竹苔放涼後以低溫保存。使用竹笞的習慣從阿嬤開始維持至今，它有通風佳、易降溫、瀝水快的特性，然而歷經日復一日的辛勤，竹笞多已老舊不堪，第三代竹笞是店長特別到北港老店挑選回來的。

口感:

豆干包咬一口，三角豆腐、滷肉、湯汁 (醬汁) ，魚漿在嘴裡的溶合協調，講的是整體的口感。厚工手作淋上每日現熬的豬大骨湯頭，到基隆來仁和小吃嚐一碗淳樸的古早味豆干包湯、魚丸湯；料理方法：可乾可湯可火鍋，料理的好伙伴，省時方便，可購買生鮮冷凍品回家當常備料理，也是不錯的選擇。

✨ Renhe Snack Shop’s Douganbao (English text inside accordion)

Metho:

Preparation method a triangular fried tofu is cut open to create an opening, filled with minced meat, and sealed with fish paste, then cooked in boiling water. After it is fully cooked, it is lifted out and cooled on bamboo trays before being stored at low temperature. The habit of using bamboo trays has been maintained since Grandma’s time — they provide excellent ventilation, cool quickly, and drain well. However, after years of daily hard work, many of the trays have become worn and fragile. The third-generation bamboo trays were specially selected and purchased by the shop owner from an old shop in Beigang.

Texture:

When you take a bite of Douganbao, the triangular tofu, braised pork, broth (sauce), and fish paste blend harmoniously in the mouth — it’s about the overall texture. This meticulous handmade craft is served with freshly simmered pork-bone broth every day. When you visit Keelung, come to Renhe Snack Shop and enjoy a bowl of simple, traditional Douganbao Soup or Fish Ball Soup.

Ways to cook: Can be served dry, in soup, or in hot pot — a perfect cooking companion. Convenient and time-saving. You can also purchase the fresh frozen version to keep at home as a ready-to-use ingredient — an excellent option as well.