The skin of the large intestine barbecued on charcoal fire is slightly crisp, and the meat is full, with sausages with excellent flavor, sprinkled with side dishes such as sauerkraut, cucumber, ginger slices, preserved vegetables and eggs, and the gravy overflows in one bite, which is delicious in the mouth.

2, oyster omelet

Round and plump clams sizzled on the iron plate. After pouring a thin white paste, mix in some green vegetables and a soil egg. Finally, the sweet and sour sauce is poured on the clams that have just been fried from the fire, and the aroma is overflowing.

3. coffin board

Hollow out the thick fried toast, add the milk batter, chicken, potatoes, green beans, shrimps and cuttlefish, and cover with the cut bread crust, and the coffin board is finished.

4. Changhua meat

Selected sweet potato powder, fine pork, mushrooms, egg yolk, winter shrimp, bamboo shoots with onion and cinnamon spices. After cooking and steaming, it is a semi-finished product, and the skin is moist, elastic and round. Fry in a tepid oil pan for a few minutes, then pick up the sweet sauce made of glutinous rice, peanuts, sesame seeds and sugar, and add the best soy sauce to the bottom of the pan. It tastes crisp and delicious.

5. Ginger Duck

Cooked Muscovy Duck with Red Face is a specialty of Taiwan Province Province. Duck meat and ginger (also known as ginger) are mixed with sesame oil, rice wine and traditional Chinese medicine and cooked in front of guests. Charcoal fire is better, just like duck soup hotpot.