image-sizes domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/i-tw.com.tw/httpdocs/wp-includes/functions.php on line 6114ultimate-addons-for-gutenberg domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/i-tw.com.tw/httpdocs/wp-includes/functions.php on line 6114astra 的語言套件載入過早觸發，這通常是由於外掛或佈景主題某些程式碼中的指示器過早執行所造成，而語言套件應該在 init 動作之後才載入。 請參閱〈WordPress 的偵錯功能〉以進一步了解相關資訊。 (這項訊息新增於 6.7.0 版) in /var/www/vhosts/i-tw.com.tw/httpdocs/wp-includes/functions.php on line 6114〔記者陳燦坤／雲林報導〕北港傳承三代的麵線糊美味小吃肉燥添加滷蛋白，是老闆葉成豐的家傳美味，至於為何蛋與肉燥要分開滷，葉成豐坦言這是家傳秘訣，不能對外透露，最重要的是消費者吃得開心。
氣溫酷寒正是吃火鍋的重要時節，坊間最流行的是雙人太極鍋，同一鍋湯底分成麻辣與清湯，北港小吃麵線糊老闆葉成豐每天一大早也煮了一大鍋「太極鍋」，所不同的是鍋裡一半是滷得香氣四溢的肉燥，另一半則是看不到蛋黃的金黃色蛋白，這一大鍋是店家招呼客人上門的重要小吃。
葉成豐表示，過去小吃店都是豆干、海帶、肉燥及滷蛋等食材，一道添加醬煮開入味，但家傳三代的麵線糊以肉燥及滷蛋白提味，則是掌握食材各自加熱入味特色，享用時可以感受到多層次的好滋味，但箇中秘訣是家傳，不能對外詳述。
滷肉燥與蛋白太極鍋是葉成豐招覽客人的重要小吃。（記者陳燦坤攝）
滷蛋白是葉成豐的小吃招牌。（記者陳燦坤攝）
報導來源：自由時報【原文網址】
