一甲子中醫世家製作糯米腸 四神湯
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The owner's father, Uncle Kun, opened a Chinese medicine shop in Shilin for nearly 60 years. Because of his family background, Uncle Kun insisted on traditional practices and used glutinous rice sausages in the grandma's time.
Glutinous rice intestines are called pig intestines and glutinous rice in Chaoshan area. Currently, it is relatively rare in Taiwan to use pig intestines to make mostly casings. However, choosing to take this more timeconsuming and laborious entrepreneurial path is also Uncle Kun's own insistence.
Uncle Kun will remove most of the oil from the pig's large intestine, so the skin will taste different. The glutinous rice inside is made by marinating special Chinese herbs in the family.
店主堃叔的爸爸在士林開了一間近60年的中藥行因為有著藥行家族背景堃叔堅持著傳統作法用阿嬤時代的作法製作糯米腸。
糯米腸在潮汕一帶稱作豬腸漲糯米目前在台灣現在比較少見用豬腸來製作大多都是買現成的腸衣。然而選擇走這條比較費時費工的創業之路也是有堃叔自己的堅持。
堃叔在清洗豬大腸都會將大部分的油脂給去除掉所以外皮吃起來也比較不同。裡頭的糯米用的是家中特調的中藥醃製過後製作而成。

The traditional Sishen soup is based on the four flavors of Huaishan, Gongshi, lotus seeds, and Poria. It is prepared by adding pork belly or pig intestine and cooking it into a salty soup. In Taiwan, in order to reduce the taste of medicine, increase the import sense and cost considerations, barley is usually used to replace Poria, or only barley and pig intestine are used for soup. However, in addition to the lack of traditional Chinese medicine, the simplified method leaves only the lotus seeds for the original herbal medicine soup.
傳統的四神湯是以淮山、芡實、蓮子、茯苓四味中藥加入豬肚或豬小腸煮成鹹湯來食用。在台灣為減少藥味、增進口感及成本考量通常以薏仁來取代茯苓或是只使用薏仁與豬小腸來煮湯。然而簡略後的作法除了少了中藥味也只剩下蓮子對於原本這味藥膳湯的功效也大打折扣。

Uncle Kun's taste is different from the general production. In addition to the ancient taste, you can also feel the profound skill of Yijiazi's traditional Chinese medicine.
堃叔口味製作的與一般不同除了能品嚐到古早味也能隱約感受到一甲子中藥行的深厚功力。