如果你問我台北哪裡吃飯最讓人「印象深刻」，我可能不會推薦你去吃麻辣鍋，而是會帶你去立法院（Legislative Yuan）裡的「康園餐廳（Kang Yuan Restaurant）」。我必須坦白說，這裡的菜或許不是全台北最驚艷的，但在台灣最高的民意機關裡吃飯，本身就是一件值得炫耀的體驗。
If you ask me where the most "impressive" place to eat in Taipei is, I might not recommend a spicy hot pot joint, but rather take you to the "Kang Yuan Restaurant" inside the Legislative Yuan. I must be honest: the food here might not be the most stunning in Taipei, but dining inside Taiwan's highest legislative body is an experience worth bragging about.
建築的身世：從女子高校到民主殿堂
在走進餐廳前，不妨先看看周遭的建築。許多人想像中的國會殿堂，應該是羅馬式圓頂或宏偉巨柱，但台灣的立法院卻意外地「秀氣」。這背後有一個有趣的歷史反差：這裡的前身其實是日治時期的「台北第二高等女學校」。你能想像嗎？今日激烈的政治攻防，竟然是在昔日少女們的校園裡上演。
Before entering the restaurant, take a look at the surrounding architecture. Many imagine a parliament as a grand edifice with Roman domes or massive pillars, but Taiwan's Legislative Yuan is surprisingly "delicate." There is an interesting historical contrast behind this: its predecessor was actually the "Taipei Second Girls' High School" during the Japanese colonial era. Can you imagine? Today's intense political battles are staged on what was once a girls' campus.
立法院的行政大樓，正是當年建於 1927 年的校舍遺留。這是一棟折衷主義樣式的建築，屋頂覆蓋著黑瓦，擁有優雅的 L 型構造與迴廊。這種在東、西、南面設有陽台的設計，與總統府如出一徹，都是為了適應台灣炎熱氣候的智慧。而立法委員們開會的議場，則是 1960 年由知名建築師虞曰鎮設計，直接蓋在原本的操場上。这种時空與功能的重疊——從教育到政治、從校園到國會——讓這裡充滿了獨特的歷史張力，也讓這頓飯多了一份在古蹟中用餐的特殊氛圍。
The administration building of the Legislative Yuan is a remnant of the school building built in 1927. It is an Eclectic-style structure covered with black tiles, featuring an elegant L-shaped layout and verandas. The design, with balconies on the east, west, and south sides, is identical to that of the Presidential Office, a wisdom adopted to adapt to Taiwan's hot climate. The assembly hall where legislators meet was designed by famous architect Yu Yueh-chen and built in 1960 directly on the former playground. This overlapping of time and function—from education to politics, from campus to parliament—imbues this place with a unique historical tension, adding a special atmosphere of dining within a historic monument.
進入權力核心的儀式感
這間餐廳的位置非常特殊，它就坐落在立法院區內。這意味著，沒有預約你是絕對進不去的。當你抵達現場，必須先經過門口的駐衛警檢查證件，確認名單無誤後才能放行。這種略帶嚴肅的通關過程，反而增加了一種窺探權力核心的神祕感。走進餐廳，你很有可能會巧遇剛開完會、或是正在喬事情的立法委員就坐在隔壁包廂。
The location of this restaurant is very special; it sits right within the Legislative Yuan complex. This means you absolutely cannot get in without a reservation. Upon arrival, you must first pass through a security check by the police guards at the entrance, who verify your ID against the guest list before letting you pass. This slightly serious clearance process adds a sense of mystery to peeking into the core of power. Once inside, there's a good chance you might bump into a legislator who has just finished a meeting or is negotiating a deal in the next private room.
很多外國朋友對這裡充滿好奇，主要是想看看台灣的立法委員（Legislators）到底長什麼樣子。畢竟，曾經有一段時間，外媒對台灣國會的印象就是「功夫片現場」，充滿了激烈的肢體衝突。但根據我多次來訪的經驗，這裡只有杯觥交錯的聲音，從未見過什麼精彩的打鬥環節，這或許會讓期待看熱鬧的人稍微失望吧（笑）。
Many foreign friends are curious about this place, mainly to see what Taiwanese legislators look like. After all, there was a time when foreign media's impression of Taiwan's parliament was like a "Kung Fu movie set," full of intense physical conflicts. However, in my many visits, I have only heard the clinking of glasses and never witnessed any exciting fighting scenes, which might slightly disappoint those hoping for a spectacle (laughs).
菜單的演化：從江浙菜到台灣餐桌的縮影
康園的基礎雖然是上海菜與江浙菜（Zhejiang Cuisine），這源於蔣介石帶來的江浙移民潮，讓江浙菜一度成為台灣「官菜」的代名詞。但有趣的是，台灣的老餐廳都有一種「包容」的演化特質。為了滿足食客們來自五湖四海的胃口，這類餐廳往往會在既有的強項上，吸收各家熱門菜系。因此，現在翻開康園的菜單，你會看到一種非常多元的融合：既有江浙的東坡肉，也有廣式的烤鴨，甚至還有川味的宮保雞丁。這張菜單本身，就是台灣族群融合與飲食文化變遷的縮影。
Although Kang Yuan is rooted in Shanghai and Zhejiang cuisine—a legacy of the migration wave led by Chiang Kai-shek, which made Zhejiang dishes synonymous with "official cuisine"—Taiwan's old restaurants possess an interesting trait of "inclusivity." To satisfy the diverse palates of diners from all backgrounds, these restaurants often absorb popular dishes from various regional cuisines alongside their specialties. Thus, opening Kang Yuan's menu today reveals a diverse fusion: you'll find Zhejiang Dongpo Pork alongside Cantonese Roast Duck, and even Sichuan Kung Pao Chicken. This menu itself is a microcosm of Taiwan's ethnic fusion and culinary evolution.
必點菜色指南：詳細風味解析
如果你沒有計畫去專門店吃烤鴨，那麼康園的「一鴨三吃（Roast Duck）」是個不錯的折衷方案。雖然不到頂級，但水準穩定。
- 第一吃（片皮）：師傅會將烤得棗紅油亮的鴨皮連著一層薄肉片下。鴨皮酥脆，皮下脂肪在高溫下化為油香，用荷葉餅捲起，抹上甜麵醬，夾入辛辣的大蔥或清爽的黃瓜。大口咬下，油脂與澱粉的香氣在口中融合，是經典的美味。
- 第二吃（鴨鬆或炒鴨架）：將鴨肉切丁與蔬菜快炒，鑊氣十足。
- 第三吃（鴨湯）：用鴨骨架熬煮酸菜湯，酸爽解膩，是整頓飯最好的收尾。
If you don't plan to visit a specialized duck restaurant, Kang Yuan's "Roast Duck Three Ways" is a good compromise. It may not be top-tier, but the standard is consistent.
- First Way (Sliced Skin): The chef slices the jujube-red, glossy skin with a thin layer of meat. The skin is crispy, with subcutaneous fat rendered into aromatic oil. Wrapped in a lotus leaf pancake with sweet bean sauce, pungent scallions, or refreshing cucumber, the blend of fat and starch creates a classic delight.
- Second Way (Stir-fry): Diced duck meat stir-fried with vegetables, full of "wok hei" (breath of the wok).
- Third Way (Soup): A soup made from the duck frame and pickled cabbage; its sourness cuts through the grease, making it the perfect finish.
東坡肉 (Dongpo Pork):這是一道考驗火候的功夫菜，也是江浙菜的靈魂。五花肉被切成方正的塊狀，用紹興酒與醬油慢火煨燉數小時，直到色澤呈現深邃的紅亮。肥肉的部分已經燉去了油膩感，只剩下膠質的黏唇感（Gelatinous Texture），瘦肉則吸飽了醬汁，用筷子輕輕一夾就能分開。搭配灑滿芝麻的燒餅（Sesame Flatbread）一起吃，麵餅的焦香能中和濃郁的醬味，讓口感更加平衡。
Dongpo Pork:This dish tests the chef's control of heat and is the soul of Zhejiang cuisine. Pork belly is cut into square blocks and slow-braised for hours with Shaoxing wine and soy sauce until it turns a deep, glossy red. The fat is rendered down to a non-greasy, gelatinous texture that sticks to your lips, while the lean meat absorbs the sauce and pulls apart easily with chopsticks. Eaten with Sesame Flatbread, the toasted aroma of the bread balances the rich sauce perfectly.
玉米雞 (Corn-Fed Chicken):這是每桌必點的招牌。選用吃玉米長大的雞隻，皮色呈現漂亮的金黃色。這道菜通常是以「白斬」的方式呈現，最能考驗食材品質。肉質比一般肉雞更甜、更有彈性，皮與肉之間還夾著一層透明的雞凍。單吃就能品嚐到雞肉本身的鮮甜，沾一點辣椒醬油更是提味。
Corn-Fed Chicken:A must-order signature dish. Using chickens fed on corn, the skin presents a beautiful golden yellow. Usually served "boiled and sliced" (Bai Zhan), this method tests the ingredient's quality. The meat is sweeter and more elastic than regular broiler chickens, with a layer of transparent gelatin between the skin and meat. You can taste the natural sweetness just by eating it plain, though dipping it in chili soy sauce enhances the flavor further.
此外，還有兩道我很喜歡的配菜：「花椒蛋」，雞蛋吸飽了花椒的香氣，微麻的口感非常下飯；以及「金銀蛋莧菜」，利用鹹蛋（金）與皮蛋（銀）的獨特鹹香與鮮味，加上勾芡的滑順湯汁，來包裹軟嫩的莧菜，是江浙菜中蔬菜料理的經典。
Additionally, there are two side dishes I really like: "Sichuan Pepper Eggs," where the eggs absorb the aroma of peppercorns, offering a slightly numbing taste that goes great with rice; and "Amaranth with Gold and Silver Eggs," which uses the unique saltiness and umami of salted eggs (Gold) and century eggs (Silver), combined with a smooth, thickened broth, to coat the tender amaranth greens—a classic vegetable dish in Zhejiang cuisine.
給勇者的挑戰：肴肉與清蒸臭豆腐
在菜單上，你會看到一道叫「肴肉（Crystal Meat / Yao Rou）」的冷盤。這是將豬蹄膀醃漬後，加入花椒、蔥薑煮爛，再冷藏凝結成的肉凍。很多老饕非常推崇它那種晶瑩剔透、入口即化的口感。但我必須誠實地說，那種冷冷的肉凍口感，我個人有點無法下口。如果你也不習慣吃冷的豬腳凍，那我們的口味應該很像。
On the menu, you will see a cold appetizer called "Crystal Meat (Yao Rou)." This is a meat jelly made from pork trotters cured and boiled with peppercorns, scallions, and ginger, then refrigerated to set. Many gourmets praise its crystal-clear appearance and melt-in-the-mouth texture. But I must be honest: I personally find the texture of cold meat jelly a bit hard to swallow. If you are also unaccustomed to cold pork trotter jelly, our tastes are probably quite similar.
另一道是「清蒸臭豆腐（Steamed Stinky Tofu）」。這是朋友每次必點，但我總是敬而遠之的菜。不同於夜市裡炸得酥脆、配上酸甜泡菜的那種（那種我很愛），這裡是水煮的。這意味著它的「臭味」被原原本本地保留了下來，而且口感軟爛，發酵的味道會在口中爆發。這對外國朋友來說絕對是大魔王等級的挑戰。我個人建議：勇於嘗試是美德，但別硬吃一道可能會毀掉你一天心情的料理。
Another one is "Steamed Stinky Tofu." My friends order this every time, but I always keep my distance. Unlike the deep-fried version found in night markets served with sweet and sour pickled cabbage (which I love), this one is boiled. This means its "stink" is preserved in its entirety, and the texture is soft and mushy, with the fermented flavor exploding in your mouth. This is absolutely a boss-level challenge for foreign friends. My personal advice: bravery is a virtue, but don't force yourself to eat a dish that might ruin your day's mood.
懷舊的滋味與私人推薦：黃魚與午魚
最後要提的是「黃魚（Yellow Croaker）」。這道菜通常需要預約。在過去，黃魚是江浙一帶的高級魚種，肉質細嫩如蒜瓣。現在很多長輩喜歡點這道菜，其實他們之中許多人跟我一樣，都是在台灣出生的。當年跟隨蔣介石來台的那一代長輩雖然大多已凋零，但他們將「黃魚是高級美味」的這份念想傳承給了下一代。因此，我們在餐廳裡品嚐黃魚，吃的不僅是魚肉的鮮嫩，更是一種獨特的「記憶美味」，是對上一代飲食文化的致敬與傳承。
Finally, I must mention the "Yellow Croaker." This dish usually requires a reservation. In the past, Yellow Croaker was a premium fish in the Zhejiang region, known for its tender meat that flakes like garlic cloves. Nowadays, many elders love to order this. In fact, many of them, like me, were born in Taiwan. Although the generation that came with Chiang Kai-shek has mostly passed away, they passed down the notion that "Yellow Croaker is a premium delicacy" to the next generation. Therefore, dining on Yellow Croaker here is not just about the tenderness of the fish, but a unique "taste of memory"—a tribute and inheritance of the previous generation's culinary culture.
不過說句題外話，如果真的要我私人推薦台灣好吃的魚，我反而是推薦「午魚（Fourfinger Threadfin）」。當然這是我個人的喜好。午魚的油脂豐富，肉質細緻到幾乎入口即化。我最喜歡的吃法是簡單的鹽烤，不需要多餘的調味，光是吃魚肉原本的鮮甜與油脂香氣就非常美好。雖然康園主打江浙菜，但如果你在台灣的其他海鮮餐廳看到烤午魚，請務必試試。
However, as a side note, if you were to ask for my personal recommendation for delicious fish in Taiwan, I would actually recommend "Wu Yu" (Fourfinger Threadfin). Of course, this is just my personal preference. Wu Yu is rich in oil, with a texture so fine it almost melts in your mouth. My favorite way to eat it is simply salt-grilled. It needs no excess seasoning; just the natural sweetness of the meat and the aroma of the oil are wonderful. Although Kang Yuan specializes in Zhejiang cuisine, if you see Grilled Wu Yu at other seafood restaurants in Taiwan, please give it a try.
至於甜點，「酒釀湯圓（Fermented Rice Ball Soup）」是個完美的句點，發酵米酒的微酸甜味配上內餡流沙的芝麻湯圓，是很有大人味的傳統甜品。
As for dessert, "Fermented Rice Ball Soup" is a perfect finish. The slightly sour-sweet taste of fermented rice wine paired with sesame glutinous rice balls with molten fillings is a very mature, traditional dessert.
CORE 給朋友的深層視角 A Deeper Perspective for Friends
我想和你分享一個心得：康園餐廳或許不是你吃過最精緻的江浙菜，但它就像是一個地理位置特殊的「高級熱炒店」。在這裡，食物只是配角，重點是那個氛圍。當你坐在包廂裡，想像著隔壁可能正在進行著影響國家政策的談判，那種參與感是獨一無二的。這是一場關於政治、歷史與味覺的奇妙混合體驗，確實很難得，對吧？
I want to share a thought with you: Kang Yuan might not serve the most exquisite Zhejiang cuisine you've ever had, but it feels like a "high-end stir-fry shop" in a very special location. Here, the food is just a supporting actor; the atmosphere is the main event. When you sit in a private room, imagining that negotiations affecting national policy might be happening right next door, that sense of participation is unique. It is a marvelous mix of politics, history, and taste—truly a rare experience, isn't it?