What delicious and delicious food does Taiwan have?

Special snacks include:

Daqiao Meat Brown

Section 3, Yanping North Road, Taipei City, next to the "Xian Le Si" dance hall, whenever the lanterns first come on, you can I saw "Daqiao Meat Brown" run by three brothers and sisters. There are a lot of diners in front of the stall, and there are thousands of meat dumplings in the big basket, and they are bound to be sold out in one night. Daqiao Pork Brown has a history of more than 30 years. It is stuffed with fragrant rice and is neither tough nor soft like mud. It is steamed at just the right temperature. The price of a pork belly is NT$80. To make it, you need a piece of pork belly, a chestnut, and half an egg yolk. The flavor is mainly enhanced by pork belly. The selected meat is marinated with seasonings, and then fried and braised to make it plump, crispy and fragrant. Then stir-fry the glutinous rice with soy sauce and various flavorings. When it is half cooked, wrap it in brown leaves and steam it until hot.

The palm leaves are divided into two layers, the inner layer is bamboo leaves, and the outer layer is Guizhu Zhengchen used as a bamboo hat. It can usually be used several times in a row and has a special aroma and heat preservation effect. The sweet and spicy sauce of Zangyu is specially formulated. It is moderately salty and sweet, numb but not spicy. When you pour the juice on the hot inner Zhong, it immediately emits an attractive aroma. Eat two in a row, and then go to Wan Gong Wan Chang. A night meal on top.

Pork Ribs Soup

The Patriarch’s Temple located between Changsha Street and Guiyang Street in Taipei is not very famous, but the Spare Ribs King Zheng Youjin sells the pork ribs soup at the entrance of the temple. The time is far away, and the joy of being near is coming from afar. Choose fresh and neat ribs, boil them to remove the blood, chop them into small pieces, then cut the fresh and crisp white radish into pieces, and cook them over a slow fire together with the ribs. After a few hours, the clear pork ribs soup is considered successful. The ribs are soft but not greasy, the radish is as transparent as jade, and the essence is in the soup. Take a sip and you will feel the fragrant original flavor, not greasy or greasy, fresh and refreshing, very comfortable.

Pork ribs soup, braised pork rice and goose rolls are the best pairings. The braised gravy is uniquely prepared and does not make you feel greasy on your rice. The freshly fried rolls have golden tofu skin on the outside, which is crispy and refreshing. Inside are diced harrier meat and onions, which are soft and fragrant. They are dipped in sweet and spicy sauce and are really satisfying. The side dishes are seasonal vegetables: red cabbage, eggplant, emperor beans, preserved vegetables, Tangku pork ribs, customers can choose peaches.

Braised pomfret

The eel is iron-grey in appearance, more than 1 meter long and weighs 5 to 6 kilograms. It is a deep-sea fish. After ordinary families buy conger eel, they usually cook it with sesame oil and Laoqiang. It is a tonic that is easy to get angry, and not everyone can take it. Pay attention to how to eat it, and the "red eel" in Fuzhou cuisine is the most delicious. The specific method is to cut the eel into half-palm-sized pieces, marinate it with red rice lees and fry it until crispy, add green onions, cook it with vinegar, soy sauce and cabbage, and just add some rice wine after it is heated.

Master A'e from Lanzhou Street in Taipei has been selling snacks for decades. She improved the Fuzhou method and her homemade "braised eel" is very popular. A'e fried the fried eels. With the addition of traditional Chinese medicine supplements such as angelica and wolfberry, the soup is amber in color with cooked wolfberry grains on it, and is fragrant and sweet. On a cold day, two bowls of hot braised eels are wonderful. In summer, it is still popular. You will not feel dry after eating it, probably because it does not contain MSG and adds wolfberry. Most of the people who visit Chef A'e's stall are ordinary working people. A bowl of braised eel soup for NT$90, plus a bowl of fried rice noodles for NT$50 is enough for lunch.

Pepper Pancakes

The round pepper pancakes are actually not as spicy as expected, and they are not eye-catching in appearance, but they are suitable for some diners who like spicy food but are afraid of the hot summer weather. Speaking of which, pepper cakes can be regarded as a delicious snack in the summer.

The "content" of the pepper cake is very simple, fresh chopped green onion, finely chopped ham, seasoned with a salty yet sweet taste, and then mixed with a certain amount of pepper and coriander. In addition to the "rising dough" of ordinary pan-fried buns, the outer layer also needs to be added with some "bread dough" (that is, dough made with lard) so that the dough is not too crispy and hard to bite. . The oven is a large water tank turned upside down. A hole is dug at the bottom, an iron plate is placed in the hole, and a large paint bucket is covered with the water tank. The baking method is to use charcoal to heat up the stove and make the iron plate red. After taking out the charcoal fire, stick the cake on the wall of the cylinder. After more than ten minutes, the aroma will be fragrant and the pepper cake is ready to be cooked. The pepper cake stall at the entrance to the Wanhua Theater in Taipei City has been passed down for three generations and is quite famous. Each pepper cake sells for NT$. Many people who go to the Wanhua Cinema to watch evening movies come here to buy one and a can of drink to last the whole night.

Yuanjing Beef Soup

The night market in front of Longshan Temple is a famous snack center in Taipei. In the center of the night market, there is a sign of "Original Beef Soup", indicating that it uses local "local beef" and never imported beef, which really attracts customers. "Yuanjing" means the original juice. No water is added during cooking. The original flavor is pure and pure. The soup is fresh and the meat is delicate and plump, making you endless aftertaste.

"Boss, stir-fried meat, beef soup, and a bowl of rice!" is almost the unanimous greeting from nearby diners. Stir-fried beef is seasoned with garlic, chili and sand tea, and a handful of water spinach is served. There are several steaming "dog mother pots", including original sauce, braised soup, and soup with tonic. The waiters are very busy, and there are always many diners. The most popular way to take a supplement is to stew beef whip with traditional Chinese medicine. However, this is a relatively hot tonic and may cause nosebleeds if you eat it.

Braised beef tripe and beef tendon, in addition to the "old braised" inherited from decades, also add traditional Chinese medicine spice packets from time to time, and then add shredded loach and Qiang, chopped green onion, nine-layer pagoda, and dipping in hot sauce, it is the most enjoyable.

Fried Shrimp Dumplings

About 15 kilometers away from Taipei, there is a small town called Tamsui. There is a Qingshui Patriarch Temple in the town, which is a local attraction with constant incense all day long. Li Yichang's fried shrimp dumplings next to the temple gate are even more famous and become a household name. Many people even come all the way from Taipei to Tamsui just to try the handmade shrimp dumplings made by "The King of Shrimp Dumplings." Coupled with the skillful preparation, the taste is delicious and the business is still very prosperous.

The method of making shrimp dumplings is to first use 500 grams of raw shrimp meat, 1000 grams of cooked shrimp meat that has been cooked over slow fire, and then steam it thoroughly with braised meat juice. After taking it out, it is seasoned and stuffed. At this time, the shrimp meat filling will have a fragrant smell. Wrap it with dough and the shrimp dumplings are made.

The freshly fried shrimp dumplings are crispy and delicious. In addition to the flavor of fresh shrimp, they also have the taste of diced beef and almonds.