SMALLPOOH

臺灣特色美食郵票－家常菜
發行日期：2013年1月31日
為介紹臺灣多元的美食風貌，吸引外國觀光客來臺賞味，特規劃臺灣特色美食郵票系列，首輯以家常菜為題材，全組4枚，面值均為新臺幣5元。圖案簡介如下：

一、宮保雞丁：相傳是清光緒署理四川總督丁寶楨所發明，因其被封為太子少保，稱「丁宮保」，此菜因而得名。主料是雞肉，輔料為花生、黃瓜、蔥、辣椒及香辛料，是常見的熱炒菜。

二、紅蟳米糕：源自八寶蟳飯，後發展為將香菇、絞肉、蝦米等食材與糯米一同烹調。肥美多汁的蟳肉與香甜順滑的蟹黃，搭配具彈性的米糕，馥郁可口。

三、三杯雞：將雞肉放入砂鍋，加入米酒、醬油、九層塔、辣椒等煨煮收汁，獨特的香氣引人食指大動。

四、客家小炒：客家菜食材多取乾貨，烹調手法重爆香。客家小炒便是早期客家先民將魷魚乾、三層豬肉及五香豆乾切絲、切片炒燴而成的料理。

本組郵票採橫聯刷設計，並於大全張上、下2列間以相關食材設計過橋圖案。
Signature Taiwan Delicacies Postage Stamps – Home Cooked Dishes

First day of issue: 2013-01-31

To spotlight the extraordinary diversity of Taiwan’s delicious cuisine, and encourage international gourmands to visit Taiwan for a taste of the island’s culinary delights, Chunghwa Post has planned a series of Signature Taiwan Delicacies Postage Stamps. The first set of four stamps featuring delectable home cooked dishes will be issued on January 31, 2013. Each stamp is denominated at NT＄5 apiece. The designs follow: 

1. Gong Bao Chicken: Legend has it that this internationally popular dish was the brainchild of Ding Baozhen, a governor of Sichuan during the reign of Guangxu Emperor of Qing Dynasty. The dish, “Gong Bao,” was named after Ding’s official title as guardian of the prince: “Palatial Guardian Ding.” Chicken is the primary ingredient, complemented by peanuts, diced cucumbers, scallion onions, chili pepper and spicy condiments. 

2. Mud Crab with Glutinous Rice Cake: This scrumptious dish found its beginning in the Eight Treasure Mud Crab Rice Pudding. The reinvented version is a culinary treat featuring mushrooms, ground pork, dried shrimp and glutinous rice. The luscious, juicy crab meat, and the scrumptious, smooth crab roe set off the texture of the glutinous rice cake. 

3. Three-Cup Chicken: The chicken is stewed in an earthenware pot, seasoned with rice wine, soy sauce, basil and chili pepper until the sauces are absorbed by the meat to produce a unique, rich aroma.

4. Hakka Stir-Fry: A majority of ingredients used in Hakka dishes comes from dried foods. Stir-frying is a heavily used technique in Hakka dishes, featuring dried squid, fatty pork, and tofu flavored with the five spices. The ingredients are cut into strips and slices, and stir-fried into a savory dish. 
The set of stamps are printed in the format of a se-tenant strip. Between the up and down two rows of the sheetlet are gutters depicting relative ingredients of foods.