我們回來了！
新的地址就在原址二樓（台北市中正區武昌街一段65號2樓）。
請大家走到原本店門口之後，從右側門口上一小段樓梯，更上一層樓，上到二樓來吃冰。
預定104年10月8日開幕。
感謝大家這段時間的支持與等待。
P.s營業時間有稍微縮短，改為周一到周日中午12點到晚上8點。謝謝
星期一, 7月 20, 2015
暫時歇業公告
各位冰友好
首先跟大家抱歉，在這個八月沒辦法賣冰淇淋給大家品嘗消暑。
參照這兩篇新聞
TVBS-獨家／68年冰店歇業？ 雪王冰淇淋低調：將尋新址(7/4)
自由時報-老台北的回憶！68年的冰店傳將關店搬家-(7/6)
原本是很低調的，只是在店頭跟幾個一兩年回台灣一次的僑居國外老客人提到，「有可能」要搬遷換地方經營。
誰知道，後來先在網路上被傳開，接著記者又報導出來。
新的地點還在洽談當中，本日(7/20)是最後一天正常營業(12:00~22:00)。明天起正式歇業休息。直到談好地點(尚未確定)、店面裝潢、生產賣光光的七十幾種冰淇淋、重新正式營業，預計應該是九月中，如果能夠提早，一定會盡力提早。請大家耐心等候～休息期間，若仍有少許庫存，請打電話來詢問口味和訂購(02-23318415)。或是在臉書留下訊息也可以(請務必留下聯絡方式)。感謝大家的支持(一定會好好做下去的~)
雪王Facebook粉絲頁
首先跟大家抱歉，在這個八月沒辦法賣冰淇淋給大家品嘗消暑。
參照這兩篇新聞
TVBS-獨家／68年冰店歇業？ 雪王冰淇淋低調：將尋新址(7/4)
自由時報-老台北的回憶！68年的冰店傳將關店搬家-(7/6)
原本是很低調的，只是在店頭跟幾個一兩年回台灣一次的僑居國外老客人提到，「有可能」要搬遷換地方經營。
誰知道，後來先在網路上被傳開，接著記者又報導出來。
新的地點還在洽談當中，本日(7/20)是最後一天正常營業(12:00~22:00)。明天起正式歇業休息。直到談好地點(尚未確定)、店面裝潢、生產賣光光的七十幾種冰淇淋、重新正式營業，預計應該是九月中，如果能夠提早，一定會盡力提早。請大家耐心等候～休息期間，若仍有少許庫存，請打電話來詢問口味和訂購(02-23318415)。或是在臉書留下訊息也可以(請務必留下聯絡方式)。感謝大家的支持(一定會好好做下去的~)
雪王Facebook粉絲頁
星期四, 8月 09, 2012
星期五, 7月 13, 2012
桶裝冰淇淋說明
關於雪王的桶裝冰淇淋說明：
1.每桶容量為2800ml，相當於內用每球100ml的28倍。也就是一桶相當於28球，特價後以20球計價。所以如果您需要的口味，每球單價90元，每桶單價就是1800，依此類推。
2.桶裝冰淇淋會附贈一個保冷用保麗龍，可以保冷達3個小時，如果您有更長時間的保冷需求（例如帶到中南部或是出國到香港、日本、大陸）請提前一天來電加裝乾冰，可達8~12小時保冷。
3.為什麼會用鐵桶和保麗龍分離的設計呢？
市售大多數冰淇淋是紙盒裝的，融化太快。保麗龍直接裝接觸冰淇淋的，解凍又太慢。雪王冰淇淋自民國63年推出以鐵桶裝冰淇淋，保麗龍外層保冷，一次解決兩個問題。
您帶回家後，只需將鐵桶放入冰箱冷凍保存(保麗龍不要丟掉喔!!)。每次要吃冰之前約15分鐘，提前從冰箱中拿出，放置在保麗龍內，保麗龍的蓋子不要蓋，這樣整桶冰淇淋就會慢慢軟化，而非外圈快速融化，而內層仍硬梆梆難以挖取。等到大家都挖好了，吃夠了，再將鐵桶放回冰箱保存即可。又省電，也省空間，雖然過程麻煩一點，但是一定可以讓冰淇淋再您府上呈現最佳狀態。
4.小秘訣，可以用吐司麵包夾著冰淇淋吃，別有一番風味喔～
星期五, 6月 08, 2012
雪王的一些老照片和報導
1994的中國時報
2005年的報導
雪王另類口味 挑戰78種鹹甜苦辣
報導/吳淑華 攝影/焦正德
報導/吳淑華 攝影/焦正德
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位在中山堂旁的雪王冰淇淋，之所以聲名遠播，
除了是間年過百半的老店外，更重要的是，提供了坊間少有的鹹口味冰淇淋。
「小時候家裡很窮，根本吃不起冰淇淋，
卻對滑順腴口的冰淇淋無法忘懷，從小便下定決心，長大後一定要學做冰淇淋。因緣際會下，有機會前往日本學藝，
雖然高日星的日語說得比國語好，面對日本媒體來採訪，
卻堅持以不怎麼輪轉的中文回答。「我們老闆很愛國，幾年前，曾有日本人要來採訪，高日星告訴對方，採訪過程只能說中文，
「小姐，給我一分肉鬆冰淇淋。」店長邊挖邊說，在鹹冰淇淋中，
就屬肉鬆口味的年代最久，推出已有20多年。以新東陽肉鬆為食材，每吃一口，都嘗得到肉鬆。
當初會製作鹹冰淇淋，
最主要是供應給想吃冰淇淋卻不能碰糖分的人；為了讓這群人也能滿足口腹之欲，高日星才開始研究。「老闆，
大體而言，甜口味的冰淇淋較廣為人所接受，像是賣了超過50年的
綠豆冰淇淋，「我吃了數十年，都吃這一味。」年約50歲的老伯伯說。喜歡吃水果類冰淇淋的人，最適合來這裡，
Taipei Times 2008.9.3
Still the King
Unusual flavors like beef and sesame oil chicken are a source of pride at Snow King, which has been serving fresh homemade ice cream in Ximending since 1947
By David Chen / STAFF REPORTER
Sesame oil chicken, beef, pig knuckle — not exactly the flavors to expect at an ice cream shop, let alone one that’s been in business since 1947.
Yet these are a few of the long-standing choices on the menu at Snow King (雪王), located near Zhongshan Hall (中山堂) in Ximending (西門町). The shop serves more than 70 flavors of fresh homemade ice cream (priced between NT$60 and NT$120 per scoop), which range from the classic to the bizarre.
At Snow King you get “the tastes that Taiwanese know,” says 28-year-old Kao Ching-feng (高慶豐), who recently took over as the third-generation owner of the shop. “Local flavors” and “old-fashioned style” keep customers and tourists coming for repeat visits, he says.
The regulars come for the house specialties, red bean and watermelon, while the tourists, mainly from Japan and Hong Kong, often go for the exotic flavors, according to Kao. He says the Japanese prefer lychee and peach; Hong Kongers like curry and wasabi.
The unusual flavors are a source of pride for Snow King. All of the shop’s recipes, now a family secret, were conceived by Kao’s grandfather, Kao Jih-hsing (高日星), who founded the business on savings from selling ice cream on the streets of Taipei.
“He liked to challenge himself,” says Kao Ching-feng of his grandfather, who would spend years tweaking a flavor to his satisfaction. One of the elder Kao’s more notable challenges: accommodating his older, diabetic customers. He came up with a selection of non-sugared, savory ice creams, which include tofu (NT$70) and rousong (dried meat flakes, 肉鬆), which remains a popular choice among customers, says Kao Ching-feng.
The elder Kao, 82, retired from running the shop 10 years ago and only visits occasionally, but his influence remains strong. Kao Ching-feng and his family continue to make all of Snow King’s ice cream with fresh, local produce. The wasabi is grown on Alishan (阿里山), the kaoliang liquor comes from Kinmen (金門), and savory flavors like the sesame oil chicken are cooked on the spot. Korean ginseng is the one exception to the shop’s exclusively Taiwanese ingredients.
In contrast to its daring menu, the store’s appearance is modest, with its open storefront marked only by a large freezer with the Chinese characters for “Snow King” (雪王) painted on the front. The shop looks slightly unkempt under the glare of fluorescent lighting, but it’s clean and quiet, save for the television at low volume in the back kitchen, the occasional clang of pots and pans, and the hum of a mixing machine.
The elder Kao also left his mark in the shop’s interior, which has changed little from 27 years ago, when they moved from their original location on Hankou Street (漢口街). Customers sit at sturdy, solid wood countertops and matching stools, which the elder Kao had made to order. The simple furniture takes customers back to the old days, says Kao Ching-feng.
One other thing hasn’t changed: making the ice cream remains a labor-intensive job. Kao Ching-feng says that particularly time-consuming flavors are Buddha’s head fruit, which has to be peeled bit by bit, and pig knuckle, which requires lengthy cooking times.
With the long hours and never-ending schedule — Snow King is open 365 days a year — Kao Ching-feng admits that running the shop gives him less freedom than his previous job in insurance, and cuts into his favorite past times, mountaineering and biking.
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