[Taiwan] 台北，捷運六張犁站，花麻辣 (Hua Ma La)

週四晚上，和朋友來到「花麻辣」吃鍋物，沒想到，這個晚上居然沒什麼客人，就我們獨享～
I don't know why, we came here at the Thursday night, and there is no one eating with us. There was just one couple here enjoy the hot pot, just us.

翻開菜單，沒想到單價居然有點高，光是鴛鴦鍋鍋底就要300元，然後每人還要再收人頭費80元，似乎是第一次遇到這樣的店家呀！
To be honest, the price is a little bit expensive. We ordered the Spicy and Clear Broths as the soup which costs NTD 300. Because we have two people, there are NTD 80 for each as the plus. 

雖然如此，這間店倒是有個很不錯的點，前一陣子剛從日本回來，日本不時能夠看到店家驕傲地強調自己用的是日本和牛肉，但在台灣卻很難找到一間這樣的餐廳，幾乎都是使用從澳洲進口的牛肉，這間「花麻辣」正是全部使用台灣CAS認證的牛肉，豬肉與羊肉作為招牌，真讚！
Even though, there is one thing I was really impressive. Couple weeks ago, I just came back from Japan. In Japan, there are many restaurants highlight that they only use the Japanese beef, they are really proud of it. But in Taiwan, it's really hard to find this kind of restaurants. Most of beef are coming from Australia. Here, Hua Ma La, is the one highlights uses the Taiwan beef, pig and lamb. Those were CAS qualified (Certified Agricultural Standards).

店家免費提供熱茶，還不錯，至少不會愈喝愈上火～
The hot tea. 

店家直接調好的沾醬，不過我喜歡吃原味，只嚐了幾口，有很濃的麻油香。
The free seasoning, it smells really good. I guess the chef put a lot sesame oil.

鴛鴦鍋，白鍋放了番茄與大白菜，可能再加上高湯，還挺甜的，頗好喝；辣鍋也不是單純刺眼的紅，滿柔和的，我甚至還喝了幾口湯，微麻微辣，可以讓我這樣基本不太吃辣的人入口。
The soup, it looks good. For the white half, it's sweet, I think it's because the Napa cabbage. The red half it's kind of soft. To be honest, even I tried the spicy hot pot. Usually I just eat the meat cooked there, but I don't drink it. Here, the spicy soup is kind of soft, I drink some.

可無限續的湯底，鴨血與豆腐，兩者都很軟嫰，要記得讓水滾了之後再吃，讓兩者能夠吸飽湯汁，味道會很棒！
The duck blood and tofu are unlimited. They both are soft and remember to let the soup boiled so they can full of the soup to provide more flavor.

台灣牛，油花挺不錯的，侍者特別說明，燙個六秒鐘就可以吃了，如果喜歡吃五分熟的肉片，可以再短個一兩秒，牛肉真的很嫰，牛肉香滿口都是，好吃呀～
The Taiwan Ox Beef, just put into the pot for 6 seconds, and it's soft and so good.

鴨舌，這是其他部落客很推薦的，我個人是覺得還好，雖然鴨舌的確很軟Q地好吃，或許是個人本來就沒有特別愛這樣，肉不多的美食吧！
The duck tongue, Many people recommend this here. For me, it's chewy and appetizing but I don't know why it's something must eat here. Maybe because you may not have a chance to eat any where else.

千層腐皮與手打花枝漿，這兩都很好吃，腐皮記得要煮到20分鐘以上，這樣可以從內到外都軟嫰無比，帶點微麻辣味，好吃，若未煮到那麼久，就是內層還會有點QQ的，口感也是不錯；花枝丸很好吃，我們今天是下白鍋，可以吃到很多的花枝塊，專心一點也還吃得到花枝的甜味，好吃極了～
The layered tofu and squid paste. The layered tofu may need to be cooked for more then 20 minutes then it will be really soft, so good. The squid paste really has many squid slices which make it has really good taste.

湯底四寶，牛筋，牛肚，牛心管和豬大腸，都煮得軟爛入味，好吃。
The mixed innards includes ox tendon, ox tripe, ox vein and Taiwan pig intestine.which help to make the spicy half more flavorful. 

沒想到，吃完以上，還覺得有點不過癮，我猜是因為肉點得不夠多吧！哈～所以就再加點了一道沙朗心。
After finish above, still feel unsatisfied, I guess it's because the meat is not enough. So I add sirloin.

由於沙朗心比較厚，要煮得比較久，所以還另外送上了一個沙漏，當漏了2/3時就代表好了，如果沙子全部漏完，就過熟了，算是一個有趣的小遊戲，依此煮法，大約是五六分熟的沙朗，還有機會見點血，肉質仍然算嫰，不過會比較有嚼勁，好好吃的。

Because it may need to cook a little longer, the waitress provide a hourglass. When the sand drop 2/3 means the sirloin is OK. It's doughy and tasty.

最後，兩個人大約花了兩千七百元(另外還有盤高麗菜，忘了拍照了～)，而且只收現金，算是稍微偏貴，不過肉質很值得，很好吃的一家麻辣火鍋店。

At last, we paid around NTD 2,700 in cash (cash only). I think it is worthy for the Taiwan beef.

花麻辣地址：

106 台北市大安區基隆路二段256號