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阿嬤過年必煮「罐頭料理」孫不懂：好吃在哪？老饕狂推：辦桌古早味！
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生活中心／王溫鈴報導
農曆新年將至，不少人最期待的就是年節大餐，許多特別有「年味」的應景料理一年就吃這麼一次。有網友說，每次過年回阿嬤家，阿嬤都會端一鍋「螺肉蒜」，不過這「古早味」他實在不明白到底哪裡好吃，而網友則推薦「魷魚螺肉蒜」這道超具特色的酒家菜。
「魷魚螺肉蒜」鍋包含魷魚、螺肉與蒜苗，這道菜除了是早年酒家的必備外，也是辦桌的重頭戲，更是家家戶戶圍爐餐桌上不可少的一道料理。但時代在變，口味也跟著變，有網友就在PTT上發問，說每年過年回阿嬤家，阿嬤都會端出一鍋「用電湯鍋煮的螺肉蒜」，不過味道很古老不是日常料理會，加上螺肉罐頭的包裝「看起來有點噁」，讓他完全不懂這道湯品「好吃的點在哪」？
貼文一出，網友紛紛留言：「你的魷魚呢」、「會煮這道菜的人越來越少了」、「要加芋頭熬到整鍋糊掉才是正統古早味」、「我想是那股罐頭的金屬味道吧」、「再加冬筍跟乾魷魚，煮成魷魚蒜，湯頭美味」、「酒家菜，當火鍋好吃」、「年齡到了就會喜歡，以前我也不吃鳳螺」，也有網友回憶：「以前辦桌這道都跟龍蝦擺一起」。
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