Yanping North Road, Taipei City, "Ciro" ballroom to one side when night comes, you can see three operated by the brother and sister "bridge the meat brown." Stalls before the patrons keep large Luokuang Li thousands of brown meat, one must be sold out at night. Brown meat over thirty years the bridge of history, it frees stuffing rice, not hard-health, not soft Lan pickled, steamed just right restricted level of attainment. A meat price is NT 80 Brown, when making a piece of pork, chestnuts one egg yolk half. Depends mainly on the taste of pork, a selection of meat, pickled material through the seasoning, and then by deep-fried, stewed and other processes, plumpness Suxiang. Then rice with soy sauce and a variety of flavors with spices fried until the semi when the brown leaves tied up and then wrapped in steaming hot.
Palm leaf sub-layers, the inner layer is bamboo, the outer layer is made of bamboo hats dispute Zhou, can often be used continuously for several times, and have a special aroma and the insulation effect. Brown in an exclusive with sweet chili sauce is prepared, moderately sweet and salty, not spicy Ma, brown on the inside in the hot juice poured out, and immediately distributed the enticing smell, ate two bowls of pork ball field again, on top of the meal was supper.
Rib Soup
Guiyang, Changsha Street in Taipei, and the Temple of the Ancestors Street between not very well known, can be "pork king" had entered the temple Zheng sold ribs soup, they were inter-ya Seoul, near its shores. Neat selection of fresh pork, Xian Zhu to bloody water, Zhancheng small, then crispy large white radish cut into pieces, and slow cooked ribs with the mixture gently. After a few hours, be considered the clear soup cooked ribs success. Mi soft barrier ribs are not, radish transparent Siyu, the essence of all in the soup, Qingchuai a, that fragrance of the original flavor, not greasy, fragrance heavy and mellow, very pleasant.
Drink rib soup, braised pork rice and goose the volume is the best match. Braised pork juice preparation unique, Jiao has not tired of the rice on the mouth feel. Blasted just a few volumes, tofu skin appearance is golden, crisp and refreshing, which is the Harrier diced meat, onions, savory appropriate, and then dipped in sweet chili sauce, it is truly enjoyable. Seasonal vegetable side dishes are: red skin vegetables, eggplant, beans emperor, dried radish, egg, sugar cool ribs, any customer selected peach.
Braised pomfret
Eel appearance was iron gray, up to 1 meter above and weighs 5 1 6 kg, is a deep-sea fish. After an average family buy eel and many more sesame oil, old Qiang cooking, is easy to be lit in the tonic, not everyone can accept. Pay attention to swallow, to Fuzhou cuisine in the "red-marinated eel," the most delicious. Specifically, this will be cut to half a palm size eel massive, with pickled red after bad fried crisp, add onion Qiang, with vinegar, soy sauce, add cabbage cook, heat, leakage of rice wine on the list.
Ah E Lanzhou Street, Taipei master, snacks business for decades, she will practice in Fuzhou to improve, own "stewed eel" very popular with people welcome. A E the fried eel Rose. With angelica, wolfberry like Chinese tonic, small fire 'awaken gizzard, amber sauce, cook top, Chinese wolfberry glowing grain, sweet fragrance. In the cold days to two bowls of hot stewed eels, wonderful. In summer, it is as popular, food would not have thirsty feeling, is probably tightly MSG, another reason added to the Wolfberry. E patronize A master stalls, mostly ordinary working people to a bowl of stewed eel soup 90 NT, 50 NT plus a bowl of fried rice noodles, enough for a lunch.
Pepper pie
Round bulging pepper cake, in fact, did not imagine hot, look too much, but for some who fear addicted to eating spicy hot summer weather, diners speaking, pepper cake can be a tasty snack in the hot summer.
Pepper cake "content" is very simple, delicious in the green onions, thin sliced ham chopped fine, tune into the sweet and salty taste, and then mixed on a certain amount of pepper and Hong Guo. In addition to the general Shui Jianbao jacket as a "lead the way", we should also add another point of "crisp" (ie, lard and into the dough), to make cakes, but were crisp, without the old hard-bitten hard . Oven down to clasp a large tank, the bottom hole, hole up iron block, a big pot of paint on the tank jacket. Roasting method is to use charcoal to heat the stove Jiao, iron Jiao red, remove the cake after charcoal stick cylinder wall, and after ten minutes, bursts of fragrant pepper cake was ready to come out. Taipei's Wanhua theater alley pepper cake stands, is handed down three generations, it is a reputation, price of each pepper cake NT print element. Many of the 10,000 Chinese watching a late movie people have to buy hides on here, come back a can of drink, you can top a night.
The original net beef soup
Longshan Temple in Taipei night market is famous snack center. The central part of the night market, the "original net beef soup" sign, indicating that the property with the "land cow", and must not use the imported cattle, succeeded in attracting customers. "Original net" is the juice, cooking is no longer on the water, drops of pure flavor, sweet delicate meat Tangxian the United States, is memorable.
"Boss, Pork, beef soup, a bowl of rice again!" Is almost uniform near the greeting diners. Fried beef with garlic, pepper and brisk flavor, and then became quiet on a water convolvulus. Several smoking hot "dog mother pot", there is juice, and halogen, and add tonic, and some folks extremely busy, they have never been fewer diners. Eat up the most popular ingredient in Chinese medicine to the bullwhip, but it is more dry and hot in the tonic, they might eat to nosebleeds. Stewed tripe and tendon, in addition to decades of inherited "brine", the medicine is not the time to add spice bag, adding Loach Qiang wire, green onions, basil, dipped in sauce, the most a pleasure.
Fried shrimp dumplings
About 15 km away from Taipei, with a water town. Temple of the Ancestors of a water for the town is the local attractions, incense all day constantly, and temple next to the Li Yichang of fried shrimp dumplings, known far and wide, well-known. Many people also made a special trip come from the Taipei fresh water, as is try the "Shrimp Dumpling King earners" skill price is not cheap shrimp dumplings, shrimp dumplings Li Yichang received a NT 60 yuan, but fine selection of shrimp , together with skilful modulation and delicious, still very prosperous business.
Shrimp dumplings made by a first-sheng shrimp 500 grams to 1,000 grams cooked over low heat constantly mixing the cooked shrimp, and then stewed juice steamed through. After filling out the system by the seasoning, then shrimp meat will be fragrant flavor to emerge, with dough wrapped shrimp dumplings refuse will be made up.
Just blasted the shrimp dumplings, crispy and delicious, in addition to shrimp flavor but also have the flavor of beef dinga almonds.