米苔目是一道源自台灣的傳統美食，以米製成，呈現細長而柔韌的麵條狀。名稱來自閩南語，原意是形容其外形與口感。是台灣各地非常普遍的小吃，擁有甜食與鹹食兩種主要形式。以其滑嫩Q彈的口感深受人們喜愛，尤其在夏日作為甜品或在冬日作為熱湯小吃，都是理想的選擇。

製作的過程相對簡單，但需要耐心和準確的技巧。首先，將糯米或在來米在水中浸泡幾個小時，讓米粒充分吸水，為接下來的研磨做準備。浸泡後，將米磨成米漿，這一步驟可以使用傳統的石磨，或者是電動攪拌機來進行。米漿的濃稠度十分關鍵，必須保持適中，過稀或過於黏稠都會影響成品的質感。

米漿磨好後，將其倒入蒸盤中，均勻鋪平，再放入蒸籠中蒸熟。蒸製過程中，米漿會慢慢凝固成為半透明的膠狀物。蒸熟後的米漿被切割成細長的條狀，這就是米苔目的基本形態。在一些現代的製作方式中，可能會使用模具將米漿直接壓成細條狀，省略手工切割的步驟。米苔目成型後，將其迅速浸入冷水中冷卻，這個步驟能幫助定型，並使其口感更加Q彈。同時，這也有助於保持鮮嫩柔軟，便於長時間保存或在之後的料理中使用。

在食用方式上，可根據個人口味和場合可以做出不同變化。作為甜品時，通常將冷卻好的米苔目放入冰水或糖水中，搭配紅豆、粉圓、椰奶或花生等配料，形成一碗清涼爽口的甜湯。而作為鹹食時，可以放入滾燙的高湯中煮熟，並加入肉片、香菇、蔬菜等各種食材，形成一碗營養豐富且口味濃郁的湯麵。這種鹹湯米苔目常見於台灣的夜市和早餐店，是一種受歡迎的傳統小吃。

米苔目憑藉其製作簡單、口感多變而成為台灣飲食文化中不可或缺的一部分。無論是作為甜食還是鹹食，都能根據不同的調味方式滿足食客的味蕾，在每個季節都能提供一種獨特的美食享受。

Mǐtáimù is a traditional Taiwanese delicacy made from rice, typically shaped into long, soft, and chewy noodles. The name originates from the Minnan dialect, referring to its appearance and texture. It is a common snack throughout Taiwan, available in both sweet and savory variations. Known for its smooth, springy texture, mǐtáimù is especially popular as a refreshing dessert during the summer or as a warm soup dish during the winter, making it an ideal choice for all seasons.

The process of making mǐtáimù is relatively simple but requires patience and precision. First, glutinous rice or indica rice is soaked in water for several hours, allowing the rice grains to absorb enough water in preparation for grinding. After soaking, the rice is ground into rice slurry, a step that can be done using a traditional stone mill or an electric blender. The consistency of the rice slurry is crucial; it needs to be neither too thin nor too thick, as this would affect the final texture of the noodles.

Once the rice slurry is ready, it is poured into a steaming tray, evenly spread out, and then steamed until it solidifies into a semi-transparent, gelatinous form. After steaming, the gelatinous rice mixture is cut into long strips, which form the basic shape of mǐtáimù. In some modern methods, molds may be used to directly press the rice slurry into long noodle shapes, skipping the hand-cutting step.After the mǐtáimù is shaped, it is quickly submerged in cold water to cool down. This step helps the noodles firm up and enhances their chewy texture. Additionally, cooling helps to maintain the freshness and softness of the noodles, allowing them to be stored for longer periods or used later in various dishes.

In terms of serving, mǐtáimù can be adapted to suit different tastes and occasions. As a dessert, the chilled mǐtáimù is often placed in ice water or sweet syrup and paired with toppings such as red beans, tapioca pearls, coconut milk, or peanuts, creating a refreshing and delicious sweet soup. When served as a savory dish, the noodles are cooked in boiling broth and combined with ingredients like sliced meat, mushrooms, and vegetables, resulting in a nutritious and flavorful noodle soup. This savory mǐtáimù soup is commonly found at Taiwanese night markets and breakfast shops, making it a beloved traditional snack.

Mǐtáimù has become an integral part of Taiwanese culinary culture, thanks to its simple preparation and versatile texture. Whether enjoyed as a sweet or savory dish, it can be adapted to satisfy a wide range of palates. No matter the season, mǐtáimù offers a unique culinary experience that continues to be a cherished part of Taiwanese food culture.