Daqiao rouzong

At the third section of Yanping North Road in Taipei, next to the "Yue Xian's" ballroom, whenever the lights are on, you can see the "Bridge Meat Brown" run by three brothers and sisters. Before the stall, diners kept coming, and thousands of meat palms in the big basket were bound to be sold out overnight. Bridge brown meat has a history of more than 30 years. It is filled with fragrant rice, neither hard nor soft, and steaming is just right to restrict the heat. The price of a brown meat is NT$ 80 yuan. When making it, you need a piece of pork belly, a chestnut and half an egg yolk. It mainly relies on pork belly to improve the taste. The selected meat is marinated with seasoning, fried and marinated, and then it is fat and crisp. Then stir-fry the glutinous rice with soy sauce and various flavor seasonings, and wrap it with palm leaves when it is half cooked, and steam it.

The palm leaves are divided into two layers, the inner layer is bamboo leaves, and the outer layer is the bamboo-cassia twig used as a hat. Usually, they can be used several times continuously, and have special fragrance and heat preservation effect. The sweet and spicy sauce used in brown is specially prepared, which is moderate in saltiness and sweetness, hemp but not spicy. If you pour bright juice on the hot brown, it will immediately give off an attractive aroma. Even if you eat two, you will have a night meal at the bowl of tribute pills.

pork rib soup

The Zushi Temple, located between Changsha Street and Guiyang Street in Taipei, is not very famous, but the sparerib soup sold by Zheng Youjin, the "king of sparerib", is famous and far away. Choose fresh and tidy ribs, first boil the blood and cut them into small pieces, then cut the crisp white radish into pieces and cook them slowly with the ribs. A few hours later, the clear sparerib soup was cooked successfully. Pork ribs are soft, radish is transparent as jade, and the essence is in the soup. Take a sip, and the original fragrance is not oily or greasy, fresh and refreshing, which is very pleasant.

Pork ribs soup, braised pork rice and goose rolls are the best match. The braised pork juice is specially prepared, so it doesn't feel greasy when you eat it. Just fried a few rolls, the appearance is golden bean curd skin, crisp and refreshing, with diced pork and onions inside, which are soft and suitable, and then dipped in sweet and spicy sauce, which is really enjoyable. Side dishes are seasonal vegetables: red cabbage, eggplant, emperor beans, preserved vegetables and eggs, and sweet and cool ribs. Customers can choose peaches.

Braised pomfret

Eels are iron gray in appearance, reaching more than 1 m and weighing 5-6 kg, belonging to deep-sea fish. After buying moray eel, most families cook it with sesame oil and old Qiang, which is a tonic that is easy to get angry, and not everyone can accept it. The "red eel" in Fuzhou cuisine is the most delicious. The specific method is to cut the eel into pieces the size of half a palm, marinate it with red distiller's grains, fry it, add onion, cook it with vinegar, soy sauce and cabbage, and leak some rice wine after heating.

A 'e, a master of Lanzhou Street in Taipei, has been dealing in snacks for decades. She improved Fuzhou's practice, and her own "Braised Eel" was very popular. A E added Chinese traditional medicine supplements, such as angelica and medlar, to the fried eel rose, and the soup was amber with stewed medlar grains on it, which was sweet and fragrant. On a cold day, it is wonderful to have two bowls of hot braised eel. In summer, it is equally popular, and you won't feel thirsty after eating, probably because you don't put monosodium glutamate and add Lycium barbarum. Most of the people who patronize Master A 'e's booth are ordinary working people. A bowl of 90 Taiwan dollars braised eel soup and a bowl of 50 Taiwan dollars fried rice noodles will be enough for a lunch.

Pepper cake

The chubby pepper cake is actually not as spicy as expected, and its appearance is also inconspicuous. But for some diners who are fond of spicy food and are afraid of hot summer weather, pepper cake can be regarded as a delicious snack in summer.

The "content" of the pepper cake is very simple. Fresh and fragrant chopped green onion and finely chopped ham meat are mixed into salty and sweet taste, and then a certain amount of pepper and incense are mixed. In addition to the "fried dough" of ordinary fried buns, the crust should also be added with some "fried dough" (that is, dough made of lard) to make the dough not too crisp and not too hard to bite. The oven is a large inverted water tank. A hole is dug in the bottom, an iron plate is placed in the hole, and a large paint bucket is covered on the water tank. The baking method is to heat the stove with charcoal and make the iron plate red. After taking out the charcoal fire, stick the cake on the cylinder wall. After more than ten minutes, the aroma is fragrant and the pepper cake is ready to come out. The pepper cake stand at the corner of Wanhua Theater in Taipei has been handed down for three generations, and it is very famous. Each pepper cake costs NT$ 200. Many people who go to Wanhua Theater to watch the evening movie will buy a pair of clothes and a can of drinks here, so they can last for one night.

Yuanjing beef soup

The night market in front of Longshan Temple is a famous snack center in Taipei. In the central part of the night market, there is a brand of "original pure beef soup", which indicates that local "native cattle" are used, and imported cattle are never used, which really attracts customers. "Original purity" is the original juice, and there is no longer water in the cooking process. The original taste of the drops is pure, and the fresh soup is delicate and delicious, which is memorable.

"Boss, fried meat, beef soup and another bowl of rice!" It is almost a unified greeting from nearby diners. Stir-fried beef is seasoned with garlic, pepper and sand tea, and then served with a handful of water spinach. Several steaming "bitch pots" contain raw juice, bittern and tonic, and several guys are so busy that there are always many diners. It is the most popular to eat Chinese medicine stewed with bullwhip, but it is a hot and dry tonic, which may cause nosebleeds. Braised tripe and beef tendon, in addition to the "old halogen" inherited from decades, are also added with traditional Chinese medicine spice bags from time to time, and then served with shredded loach, chopped green onion, nine-story tower and dipped in hot sauce, which is the most enjoyable.

Fried shrimp dumplings

About 0/5km away from Taipei/KLOC-,there is a freshwater town. There is a Qingshui Zushi Temple in the town, which is a local scenic spot, and the fried shrimp dumplings in Li Yichang near the temple gate are well-known and well-known. Many people also made a special trip from Taipei to Danshui, in order to taste the craft of "King of Shrimp Dumplings". The price of shrimp dumplings is not cheap. A shrimp dumpling in Yichang, Li received NT$ 60 yuan, but because of the selection of superior shrimp and skillful preparation, it tastes delicious and the business is still very prosperous.

The method of making shrimp dumplings is to use 500 grams of raw shrimp meat, mix with 1000 grams of cooked shrimp meat cooked by slow fire, and then steam it thoroughly with braised pork juice. After taking it out, it is seasoned and stuffed. At this time, the shrimp stuffing will emit a strong smell, wrapped in dough, and the shrimp dumplings will be made.