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1
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We like four generations we've been eating here
2
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你来马六甲
3
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如果要吃点心 走老街
4
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老茶楼
5
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老茶馆
6
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吃老点心
7
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你要来荣茂
8
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人家很多打包50个上吉隆坡
9
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因为他汁多 他这边跟别人不同
10
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马六甲作为一个历史古城
11
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曾经看过的一些历史情境
12
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那你就明白了
13
00:00:34,966 --> 00:00:36,699
其实以后去荣茂
14
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你要先点的真的就是那个大包
15
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所以今天我有荣幸来到荣茂 跟刘老板
16
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我其实还是很好奇刘老板
17
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因为我刚才进来的时候
18
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我觉得
19
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这就是我们想象中的一间老店的样子
20
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这间店首先多久了
21
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1947年
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1947年 很热闹的这里
23
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这里就是市中心来的
24
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那个
25
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港口那边
26
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港口还在那边
27
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那时还有上下货的时候
28(?)
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上下货 (?)
29
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以前这边有个估俚街
30
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以前那个
31(?)
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老的玩家那边的
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33
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早期食客来这边主要是吃哪一些点心
34
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吃饱
35(?)
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大包
36
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卖得比较好
37
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大肉包
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大肉包还有
39
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叉烧包
40
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豆沙包
41
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豆沙包
42
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所以他们一来就拿一粒大包加一杯茶
43
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还是会这样
44
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还是拿了就走了
45
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有喝茶吗
46
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有 以前便宜 1毛钱
47
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那个盖碗里面加茶叶一碗
48
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然后你们给它续水
49
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50
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就一碗盖碗茶加一个包 喝吃
51
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然后做工这样
52
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对 哈哈哈哈
53
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一个包
54
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当时多少
55
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4毛 4毛
56
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1毛 5毛钱
57
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就是一顿早餐
58
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想象我就是一个一早来打工的
59
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一位朋友
60
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跟着摄制组来这里
61
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我要吃一个包
62
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吃一个刘荣茂的大肉包
63
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他的皮没有太厚
64
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肉很多 很实在
65
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当然肉多 实在的时候
66
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加上酱油调味
67
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会带着有点咸跟甜
68
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如果你加上姜的那种口感
69
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的那个中和
70
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整个包的口感就很丰富了
71
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你知道吗
72
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我觉得很棒
73
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那不是透过和刘老先生侃侃而谈
74
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当年他们在荣茂这个茶馆
75
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他们其实最热销的商品
76
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真的就是那个大包
77
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而那个大包其实配的是一碗茶
78
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然后在码头这边附近工作的
79
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还有前后左右工作的人群
80
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可能就是早上起早
81
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赶早 然后肚子饿了
82
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可能8点多9点 赶快来喝茶
83
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吃一个厚实饱满的大包
84
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那可能就是他今天早上
85
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最重要的营养来源了
86
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马六甲作为一个历史古城
87
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曾经看过的一些历史情境
88
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那你就明白了
89
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其实以后去荣茂
90
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你要先点的真的就是那个大包
91
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I've been in this restaurant
92
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since i was a little girl
93
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because my grandfather brought my father
94
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my father brought me
95
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and now i brought my son. Four generations
96
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we've been eating here. Actually
97
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most of the Dim Sum are very nice
98
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but I like their pau
99
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their porridge and Siu Mai
100
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especially this with the mushroom and green tea
101
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你可以想象
102
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当初这里就是一个市中心
103
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马六甲的古城地带
104
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商贸云集之外
105
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也是很多劳动朋友在那边工作
106
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码头也在这里
107
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pasar也在这里
108
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所以当时过来的人
109
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都是一碗茶1毛钱
110
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一个大肉包4毛钱
111
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5毛钱就是这样的一个搭配
112
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肉包加上茶的那个搭配
113
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你可以想象早上的时候
114
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可能起得比较早工作
115
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稍微出了一身汗
116
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比较累了
117
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来这里吃一个肉包
118
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配一壶茶 然后吃饱之余又感觉到
119
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这个肉包的
120
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这种给予它的生命力或者是力量
121
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然后继续工作了
122
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所以是这样的一种茶馆文化
123
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这样的一种
124
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和我们当地的劳动朋友们
125
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结合得这么紧密的一个茶馆
126
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首先这个茶馆又是在老街一带
127
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所以你以这样的一种方式
128
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去重新看回这个大包
129
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你就会有一种吃的体会
130
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另外一种吃的滋味
131
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It's like coming back into the pass. When you come here
132
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and eat, you feel like you're in an old town
133
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everything is still traditional
134
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I can say. This place captures
135
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the essence of the old town very rare nowadays
136
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Place a very important part being here
137(?)
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and with full (?) and all that here
138
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the old people
139
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actually make a difference to the atmosphere of the whole restaurant also
140
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141
00:05:10,000 --> 00:05:12,766
人家很多打包50个上吉隆坡
142
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因为他汁多 他这边跟别人不同
143
00:05:16,200 --> 00:05:18,533
我自己走来 上学的时候
144
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那时候一个包1块 买3个
145
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我
146
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147
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我妹妹 我弟弟 吃了去读书
148
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我一早来的时候
149
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刘公子在后面 一定要给我示范
150
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那个包里面的馅料
151
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他也不藏私
152
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他告诉我
153
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我的包里面有什么东西
154
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我放了猪肉
155
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我放了猪油渣
156
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我的调味也没有太复杂
157
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我就是盐
158
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酱油
159
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以前刘老先生说还放一些蚝油
160
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现在再加一些沙葛
161
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全部说完以后
162
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163
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我想象中那个包的味道 应该就是咸咸
164
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微中带点甜
165
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可是我刚才满手油腻
166
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吃大包的时候
167
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突然间有一个很神秘的味道
168
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冲到了我的味蕾 姜
169
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我觉得这是他的
170
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包里面的一个很特殊的地方
171
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一年里面会吃几次
172
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因为是属于老店
173
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老店
174
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古早味 好吃 很好吃
175
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马六甲是个历史古城
176
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那我们也知道全国的朋友
177
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还有海内外朋友都喜欢来这边旅游
178
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可是有时候我们会想
179
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到底马六甲的好滋味
180
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老滋味该如何被鉴赏
181
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我们都知道
182
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大家都有各自的美食经验
183(?)
00:06:52,566 --> 00:06:54,766
就大家都带着各自的这样的一个美食
184
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品尝当地的一些食物
185
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很多时候
186
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会不会
187
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我们是用自己狭隘的世界观
188
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这样讲不好
189
00:07:01,733 --> 00:07:03,799
不能说狭隘世界观 会给人家骂
190
00:07:03,900 --> 00:07:05,866
很多人会用自己生命的经验
191
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或者生命饮食的一些观感
192
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去判断一个食物的好坏
193
00:07:10,400 --> 00:07:13,766
或许我们不需要那么着急的下判断
194
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能不能先让我们稍微持平一点
195
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先不去谈这个食物好不好
196
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美不美味
197
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但是呢
198
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花一点点时间去品尝它的滋味
199
00:07:25,733 --> 00:07:28,133
因为一方水土养一方人
200
00:07:28,300 --> 00:07:31,200
当地的食物为什么是煮成这个样子
201
00:07:31,200 --> 00:07:33,000
为什么我们倾向于用
202
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这样的一种调味料
203
00:07:34,100 --> 00:07:36,133
为什么我们会用这样的一种配菜
204
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可能都和我们当地的文化
205
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食品
206
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还有我们就近所取得的食材息息相关
207
00:07:42,733 --> 00:07:46,166
而如果还没有先去品尝个中的滋味
208
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太快地下判断的话
209
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会不会你就错过了马六甲的好滋味
210
00:07:51,600 --> 00:07:53,000
这凤爪是不容易做的
211
00:07:53,000 --> 00:07:54,966
因为首先你要先炸过
212
00:07:55,300 --> 00:07:56,466
还要晒
213
00:07:56,466 --> 00:07:58,933
它才能够有那种爆发的感觉
214
00:07:59,166 --> 00:07:59,866
过后再用那个
215
00:07:59,866 --> 00:08:01,733
有些人是用
216
00:08:03,066 --> 00:08:04,366
酱汁来红烧
217
00:08:04,566 --> 00:08:05,566
这个是红烧过后
218
00:08:05,566 --> 00:08:06,899
再加汤汁来
219
00:08:07,000 --> 00:08:08,700
有点像炖的感觉
220
00:08:08,800 --> 00:08:11,566
我吃出了一点药材的口感
221
00:08:11,566 --> 00:08:12,966
我们来自新加坡
222
00:08:12,966 --> 00:08:13,799
在Google找到
223
00:08:13,800 --> 00:08:14,533
因为我们想要吃
224
00:08:14,533 --> 00:08:16,899
Dim Sum 所以
225
00:08:17,166 --> 00:08:19,899
找的时候它就出现在第一个
226
00:08:19,900 --> 00:08:21,266
感觉很多手工的
227
00:08:21,266 --> 00:08:22,366
很多手工东西
228
00:08:22,366 --> 00:08:24,733
跟Singapore有点不一样
229
00:08:25,566 --> 00:08:28,099
一般上我都尽量先不吃蘸酱
230
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先吃它原来烹调出来的那个口味
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和滋味 现在我们都流行
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就是一来 几个朋友
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点了一大堆
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然后吃的很快
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那吃的很快的时候
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有时候
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可能还没有办法品尝这些点心的滋味
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有时候在古城漫步
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早上进来
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这个荣茂 或许可以考量另外一种吃法
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当然这里一定要先吃包
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这是强力推荐
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一般上没有人这样吃
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先来吃一大包
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不过这个大包在荣茂
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有它特殊的一个包的故事和意义
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到了刘荣茂这里
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一定要像我刚才那样
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单吃那个大肉包
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他们叫大包
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你传给了优秀的儿子
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我看他很投入 他肯做
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他很投入
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是怎么样吸引到你儿子
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让他加入到这个手艺的传承里面
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他没有兄弟 只有他一个
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哈哈哈
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那没得选了
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刘公子的一些巧思
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他坚持手做
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他坚持要自己用手来揉
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跟我说之前包子的皮比较厚
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而且那包的形状比较大
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那也是符合当时那个年代
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对于营养的要求
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对于早餐的要求
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对吧 那现在
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配合着新时代的这种食客的要求
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因为老居民也已经搬迁出去了
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整个马六甲古城
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现在已经不复当年那种
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无论是码头的场景
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或者是百物批发的场景
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更关键的是游客都来这边吃
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那你再也不能卖这么厚的包
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这么大的包
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大家吃了就很腻
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对不对
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所以他就把那个包的形状稍微缩小
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然后包子的皮弄薄
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厚度稍微把它弄薄
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因此就形成他这个包子
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变成有点像灌汤包
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令尊是一开始就是做这个
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点心
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那我就不清楚了
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他从中国来
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他们有四兄弟
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是在前面
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这边有一个药材店
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跟兄弟做
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做到第二次世界大战
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就分散了
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就停掉了
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然后到47年
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46年那个
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跟屋主租来做
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没有做这个卖吃
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只能做一些
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做卖菜
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这个原来是一间小小的杂货店
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它两边
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是不是现在我们讲的那种
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杂货店兼卖生鲜 卖菜这样
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跟朋友
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跟朋友
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一起经营 OK
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后来就做
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因为这一带很热闹
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那个卖菜
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卖菜 60年代
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前面是菜市场对吗
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卖肉卖鱼
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请问比如说你们是中国的
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原来是中国
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哪里来的
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就是你父亲那个年代
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海丰
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惠州海丰
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惠州海丰
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我听说这个店面
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Baba富商的店面是吗
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对
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他是陈温祥
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陈温祥
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著名的
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OCBC的
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董事
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著名的
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他住在荷兰街
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可是就是我爸爸不知道怎么认识
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就向他租
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60块
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60块一个店面
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那时不知道做了几年
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就起到100块
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到后来
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有一个帮他收租的
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海南人就问两边
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烟台(?)这一条街
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转弯烟台(?)
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那是海南人
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他专门帮人做菜的
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到外面做菜
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租的 收租的
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在我们近海三街(?)
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地理对面那间
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他就来问我爸爸 你要买吗
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某某人要买这里
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4万块
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我爸爸听到傻掉 很大钱
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那个时候 4万块是很大钱
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后来爸爸就那时候开始
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眼睛有一点看不清楚
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看不清楚
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坐三轮车到荷兰街找那个屋主
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跟他说
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他很好 他让开价
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哈哈哈
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有趣
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这还好 他是
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后来我爸就跟他讲
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收屋租的讲要卖4万多块
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哪里有可能这样 做这样小生意
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几毛钱的包
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1毛钱的茶
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他就说你开
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你开
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这样你爸爸
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开多少钱
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开2万块这样 一半
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聪明 他马上答应
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他答应 答应
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那时我父亲也是没什么钱
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跟自己的亲戚借 所以这间店
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是买下来了
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那时买到现在 也是子孙的福报
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而且店面这么大
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有时候我在想
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你们如果能够继续做
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当然是食客的一种福报
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也是我们马六甲的一个地标
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的一种记忆
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