"The Hobe Banquet" 修訂間的差異

於 2024年6月13日 (四) 23:10 的最新修訂

本頁對應中文頁面：清法戰爭滬尾宴

Reveille[編輯]

• Ingredient: Crab, Shrimp, Sashimi, Drunken Chicken, Abalone with Black Soybeans
• Description: Hobe was the most important port in northern Taiwan. Sails were a common sight, and the thriving trade attracted many foreigners. During the Sino Franch-War, the residents of Hobe and the Qing army were busy defending, while, the French army monitored Hobe, ready to action. Foreign merchants packed their belongings, and ready to leave the battlefield. Japaneses individuals, armed with maps and rulers, meticulously observed and measured, while spies busied themselves counting money to profit from the war.
• Design principle: The French army, were fully armed and formidable, resembled heavily armored crabs. The Qing army, numerous but varying in the quality of weapons and personnel, appeared weaker, akin to shrimp. Meanwhile, Japanese observer TōgōHeihachirō enjoyed sashimi aboard the Amagi battle cruiser, watching the battle unfold.

*清法戰爭滬尾宴_第1道菜：戰場早點名
*攝影：馮文星

Dish Name: Bass with Chopped Chili[編輯]

• Ingredient:Sea Bass with Chili, Scallions, and Garlic
• Description:The French army sees the Qing army like a fresh fish, ready to be enjoyed. However, trying to swallow a well-seasoned fish, especially one with a spicy marinade, can be challenging and might cause discomfort. This was because the morale of the Qing forces, composed of troops from the Xiang, Huai, and local Taiwanese militias, were well-prepared for battle.
• Design principles: Hobe was primarily defended by the Xiang troops, known for their love of spicy food as people from Hunan Province. The Hunanese soldiers were skilled in combat, and a famous dish from Hunan cuisine is fish head with chopped chili. Using two different types of chili peppers, the dish offers rich spiciness and making the taste unique. This design reflects the relations between the Xiang and Huai troops.

*清法戰爭滬尾宴_第2道菜：滬尾剁椒鮮魚
*攝影：馮文星

Ribs with Dijon Mustard[編輯]

• Ingredient:Pork Ribs, Bean Sprouts, and Spices
• Description:The French troops at the Battle of Hobe, mainly consisted of French Naval Infantry, known as the Marines. After landing at Shalun, the French troops were divided into five companies, total of 600 men. Each company formed orderly lines on the beach, displaying impressive cohesion and determination.
• Design Principle:The arrangement of the dish reflect the orderly formation of the troops, with pork ribs representing the troops lined up in rows. The plate is covered with white bean sprouts to represent the Shalun beach. The French troops stand on the beach, presenting a magnificent and formidable presence.

*清法戰爭滬尾宴_第3道菜：西仔陸戰隊
*攝影：馮文星

Crossing the Swamp[編輯]

• Ingredient:Pureed Ceylon Spinach, Preserved Eggs (Iron Eggs), Lean meat, Wolfberry, and Fish
• Description:The fiercest battlefield of the Battle of Hobe was in Wadianbi, just in front of the city's embankment. Here, rice paddies were abundant, and marshes dotted the landscape. The French forces found themselves in a dilemma, unable to advance or retreat effectively. Eventually, they exhausted their ammunition and had no choice but to withdraw.
• Design principle:The design is inspired by the appearance of a marsh, allowing people to experience the conditions of the battlefield.

*清法戰爭滬尾宴_第4道菜：沼澤皮蛋
*攝影：馮文星

Xiang Army Fried Rice[編輯]

• Ingredient:Chicken, Cranberry, Sesame Seeds, Turmeric, and Rice

• Description:In the Battle of Hobe, the Qing forces consisted mainly of Xiang Army, the Huai Army, and Taiwanese Militia. Together, they united their efforts and successfully repelled the French invasion.

• Design Principle: Three different ingredients to represent the cooperation of three distinct military organizations. General Zuo Zongtang was a key figure in the Xiang Army at the time, although he did not come to Taiwan himself, he strongly support from the central government and provided the Xiang Army with numerous weapons and military support. Therefore, Zuo Zongtang's chicken dish symbolizes the Xiang Army. The Huai Army was known for using the latest weapons, while cranberries were an imported luxury item. Thus, cranberries represent the Huai Army. The Taiwanese soldiers were the smallest in number, but their importance should not be underestimated. Sesame seeds represent the Taiwanese Militia. These three ingredients are combined with turmeric fried rice, creating a unique flavor that highlights the importance of unity

*清法戰爭滬尾宴_第5道菜：湘淮勇炒飯
*攝影：馮文星

Ribs with Dijon Mustard[編輯]

Ingredient:Pork Ribs, Bean Sprouts, and Spices

Description:The French troops at the Battle of Hobe, mainly consisted of French Naval Infantry, known as the Marines. After landing at Shalun, the French troops were divided into five companies, total of 600 men. Each company formed orderly lines on the beach, displaying impressive cohesion and determination.

Design Principle:The arrangement of the dish reflect the orderly formation of the troops, with pork ribs representing the troops lined up in rows. The plate is covered with white bean sprouts to represent the Shalun beach. The French troops stand on the beach, presenting a magnificent and formidable presence.

*清法戰爭滬尾宴_第6道菜：城岸二重奏
*攝影：馮文星

A-Ho-Dan Pocket Meat[編輯]

• Ingredient:Dongpo Pork sandwiched with Pickled Dragon Fruit

• Description:Zhang Li-Cheng, also known as A-Ho-Dan, was one of the militiamen recruited temporarily and served as a commander of the militia. Before the war, Zhang Li-Cheng's main occupation was performing female roles in theatrical troupes. During close combat, A-Ho-Dan troops encircled the French forces, employing a pocket-like strategy, trapping the French in a formation resembling the Chinese character "ㄇ". He made the French soldiers taste bitter defeat. After the war, he was awarded the military merit of the fifth rank.

• Design principle: The design incorporates the concept of a pocket, symbolizing the strategy employed by A-Ho-Dan's forces. Toast is shaped into pockets and filled with meat, creating the imagery of a pocket filled with meat.

*清法戰爭滬尾宴_第7道菜：阿火旦口袋肉
*攝影：馮文星

Ba-Ba Softshell Crab[編輯]

• Ingredient:Soft Shell Crab, Scallion, Gralic, Chili, and French Toast

• Description:During the confrontation between the French and Qing forces in the marshland area between the city embankment, the front line stretched for 1.5 kilometers, and both sides engaged in continuous gunfire. Suddenly, the French commander realized that the bullets were depleting too quickly. He instructed the bugler to signal the troops to conserve ammunition. However, the bugle was unable to make sound, which unable to convey the command. Eventually, the French troops ran out of ammunition, their legs weakened, and had to retreat. The bugler's bugle remained silent, and the French troops were left in a hopeless situation, correspond to a soft-shell crab.

• Design Principle:Use soft shell crab to represent the French army, paired with Tamsui fish chips. The French toast is placed beside them, to be eaten together with the soft shell crab.

*清法戰爭滬尾宴_第8道菜：叭叭軟殼蟹
*攝影：馮文星

General’s Crispy Taro[編輯]

• Ingredient:Crispy fried taro shaped in long strips
• Description:Taro often regarded as an essential ingredient in Hunan cuisine,ddd also a local specialty of the Tamsui area. Commander Sun KaiHua, commonly known as Sun Jiu or Sir Jiu, had a deep affection for taro based dishes. General Sun played a pivotal role in the Battle of Hobe, hence this dessert was designed to honor his contribution.
• Design principle:As a dessert, it is made of local taro from Tamsui. The taros are mashed into a paste and then deep-fried to perfection. To enhance the flavor, condensed milk is drizzled on top, creating a uniquely delicious treat.

*清法戰爭滬尾宴_第9道菜：九大人脆酥芋
*攝影：馮文星

Soup of Mangrove[編輯]

• Ingredient:Daylily, Fungus, Mushrooms, Pork Ribs, and Wolfberry.

• Description:After landing at Shalun Beach, the French army encountered dense thickets of yellow hibiscus and mixed forests of camphor trees, hindering their progress. The French army could not move around efficiently in the forest, unable to find the direction, and unable to organize themselves ready to fight. Meanwhile, the Qing army lay in ambush within the forest disguised as spectral figures to intimidate the French troops. They launched surprise attacks from various positions, causing significant difficulties for the French.

• Design principle:This dish is designed to evoke the atmosphere of the jungle. Ingredients such as daylily, fungus, mushrooms, pork ribs and wolfberries are simmered into a clear soup. This allows diner to experience the diversity and complexity of the forest along the Tansui coast, which undoubtedly exceeded the expectations of the French army.

*清法戰爭滬尾宴_第10道菜：黃槿林投叢林湯
*攝影：馮文星

Hobe Tea Rice[編輯]

• Dish Name: Hobe Tea Rice

• Ingredient:Brewed Oolong Tea, and Rice

• Description:In 1884, the main staple food of the residents of Hobe was brewed oolong tea served with either white or brown rice.