辣，在夏季裡最挑動味蕾。今晚，一次嘗到辣椒加花椒的麻辣和芥末的嗆辣，兩道菜就足以配上兩碗飯。
民生社區的老店–皇品餐廳招牌菜"皮皮挫"，推薦給嗜辣飯團友。它的皮蛋先炸香，口感Q彈又吸辣，整道菜有紅艷艷的乾辣椒、辣椒粉、花椒、中藥材，調味的又香又辣又麻，再加上嚼勁十足的豬肉末、大量的脆花生和青蔥拌炒，小辣的版本就已經夠嗆的，我試過中辣，吃下第一口，同桌的人都愣了一回，被那個麻辣的程度震撼了，接著找好面紙擦眼淚鼻涕之後，它就瞬間盤底朝天，真真辣得過癮又好吃。
店裡的另一道辣名菜"芥末海蜇牛肉"，就辣的別有一番風情。口感相當爽口清脆的海蜇皮，用醋調味，搭配了快炒得相當軟嫩的台灣黃牛肉，上桌後淋上一碟的青芥末，入口前會先聞到一陣撲鼻的芥茉香，再嘗到帶點微酸、嗆辣的雙重味覺。
辣的世界，原來廣大。你喜歡哪一種辣呢?
皇品餐廳 台北市民生東路四段55巷6號1樓
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