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在全球糧食危機、減碳降低食材里程數、環境永續的議題下，在地、原生種食材也漸漸受到重視。 台灣亦不乏原生種食材，近年備受討論的特有種油芒、原生種羅氏鹽膚木、刺蔥等，紛紛在不同菜系間嶄露頭角，而擁有獨特香氣、味道的馬告更跨越國界，獲得許多主廚青睞，成為讓風味更頂尖突出的要角。 - 撰文｜黃翎翔 文章連結｜https://reurl.cc/qN7mrE -- Hosting provided by SoundOn
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