柴焙vs.電烤

柴焙vs.電烤

龍眼乾製作分成窯烤與電烤，甚至有人用太陽曬，那為什麼HSIAO YUNG GU ORCHARD出產的龍眼乾要堅持古法採用傳統龍眼木柴焙呢？龍眼木柴焙會比較有香味之外，還能讓果肉厚實甜蜜，果乾與果肉更有著龍眼木的煙燻味。使用龍眼木窯烤，也不必砍伐其他樹種，達到環保再利用的概念。

撇棄現代可以控制時間、可以控制溫度，保持恆溫的烤箱，甚至還可以控制上下火侯，如此一來烘烤期間不用浪費人力無時無刻顧火，更不用定時翻焙，照顧龍眼乾，將龍眼乾翻面。

蕭永固說，因為這樣龍眼乾就少了龍眼木的煙燻味。使用電烤省成本，也省力，這些他都清楚不過，但是龍眼木的煙燻味就是從他兒時記憶裡就存在的味道，這一味伴他長大，從求學長大在家中幫忙，到結婚生子他都是帶著這個味道長大的，他說，龍眼木窯烤就是龍眼乾的靈魂，如果不堅持古法，那也沒必要傳承了！

吃一口柴焙龍眼乾，蕭永固就會回想起過往的歲月，聞到龍眼木窯烤的香味他就會想到，從祖父開始蕭家一直以來對於龍眼乾的堅持，況且香味、口感，電烤龍眼乾永遠無法取代柴焙龍眼乾。

原來，蕭永固堅持使用古法柴焙的理由不僅是為了讓果肉更香更甜蜜，背後還有著傳承祖父的堅持與理想，更蘊含著蕭永固成長的回憶與人生的印記，這些記憶中的味道也載滿了蕭家龍眼乾的共同記憶與技法。

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Firewood Roasting vs. Electric Roasting

The production of dried longan is divided into two main methods: kiln roasting and electric roasting. Some people even dehydrate logan in the sun. So why do we insist on producing dried longan by using the traditional firewood roasting method? Roasting longan with longan tree branches will make it more fragrant with firewood, and make the pulp not merely thick but sweet as well. And the dried longan would have the smoky flavor of longan wood. There is no need to cut down other tree species by roasting longan with logan wood. Thus, we can achieve the concept of environmental protection and reuse.

If we roasted longan in modern ovens that have a variety of functions of setting roasting time and temperature and maintaining a constant temperature, we wouldn't have to waste manpower during the roasting process watching the fire all the time, let alone flip the longan regularly.

 Mr. Hsiao said that he knows that electric roasting saves both cost and effort. But on account of this, the dried longan won't have the smoky flavor and aroma of longan wood.

The smoky aroma of longan wood seared into his childhood memory. This aroma has accompanied him to grow up from studying and helping at home to getting married and having children. He said that longan wood roasting in the kiln is the soul of dried longan. If we didn't adhere to the traditional method, then there would be no need to hand it down!

Taking a bite of dried longan, Mr. Hsiao recalls the past.Smelling the fragrance of dried longan jogs his memory, and he recalls the Hsiao family's insistence on dry longan. Moreover, electric roasted longan can never replace firewood roasted dried longan on account of the aroma and flavor.

The reasons why Mr. Hsiao insists on using the traditional firewood roasting method are not only to make the fruit more fragrant and sweet, but also to pass down his grandfather's persistence and ideals. And the taste of memory is full of the Hsiao family's common memories and techniques of dried longan.

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