The system of Taiwanese cuisine is generally classified as Fujian cuisine, but it is undeniable that it has been influenced by many colonial Japanese, which is very different from ordinary Fujian cuisine.
Since the Kuomintang came to Taiwan, it has been trying to suppress these influences. At one time, Taiwan Province food was regarded as an elegant dish.
However, people from the mainland can't regain the taste of their hometown. Taiwan Province cuisine, like small seedlings and grass, has gradually rediscovered the taste bud space of people in this land.
However, it is indispensable to be a delicacy, snack, home-cooked dish and banquet dish. Due to the repression in the past, many Taiwan Province dishes are gradually lost.
Yongfeng Yu family is committed to the prosperity of old Taiwanese cuisine and restaurant cuisine. In addition to visiting the old master, I passed on the recipes of the restaurant dishes, and also drew the private recipes of the old big family, which gave birth to this mountain and sea building, which means that the delicacies are on the first floor.
The dining room building is a historical mansion with a towering garden and a luxurious sense of history. It turned out to be 1932 during the Japanese occupation period (Showa 7 years, Republic of China 2 1 year). After more than 80 years' history, a private villa built by a Japanese rich doctor was rented by Yongfeng Lifelong Technology, which is committed to building a food heritage site in Taiwan Province. Yongfeng life science and technology took two years, brick by brick, and completely recovered.
The beauty of this unique Japanese-style rural urban residence in Taiwan Province Province will once again be presented to the world.
In this ancient mansion, luxurious utensils and tableware are used.
All ingredients are marked with the manufacturer's name, the ingredients are fresh, and the dishes, workmanship and cooking are in place.
These three flavors are ketchup,
Mayonnaise, mayonnaise,
Pepper soy sauce
I believe it is impossible to have mayonnaise or ketchup in the eight major Chinese cuisines, which can also be said to be the uniqueness of Taiwan Province cuisine.
Classic mountain and sea platter,
Tricolor egg roll, _ chicken, _ hoof, shrimp, and dried tomato in the middle.
Chicken is made of bagasse, Taiwan Province Province is rich in sugarcane, and chicken is made of bagasse, which is rich in flavor and sweet.
Liver flower,
Different from the chicken rolls in other places, the chicken rolls in Yanglan area are fried with freshly marinated pork liver, which is crispy outside and tender inside.
Taipingding rose shrimp
This dish is a restaurant dish in Taiping Town (now Yanping South Road).
With mullet roe, salted duck egg yolk, bean skin, shrimp paste, laver slices, garlic slices, coriander leaves and other layers.
The cross section is like a rose petal in full bloom,
This dish is quite labor-intensive, so you can imagine the luxury of the food in the restaurant.
Cake residue
Yilan old dish, cooked in chicken soup for six hours, added with egg yolk, shrimp paste and corn syrup,
Hand-made into dense shapes, and then fried into the shape of tofu, crispy outside and soft inside.
Penglai _ meat tofu
Master Huang Dexing of Penglai Pavilion Restaurant dictated the dishes.
Chicken balls, eggs, soybean milk,
Make tofu
With shredded towel gourd, shredded mushrooms and dried crab meat,
Finally, sprinkle with garlic sprouts.
Sealed meat _ bamboo shoots
Hakka banquet dishes,
Pork belly with skin and dried bamboo shoots.
Fried rice with mullet roe,
The temperature is in place, the lines are clear, and the entrance is salty and fragrant, which is very satisfying.
Chaiba decoction
Bamboo shoots, mushrooms, carrots, sauerkraut and pork belly are tied into a bundle, such as firewood.
Make soup with minced pork slices.
Fried red beans _
According to legend, Zheng Chenggong used glutinous rice paste and red beans to make pancakes instead of zongzi to comfort soldiers.
It is a traditional dessert in Anping, Tainan. It is made into an improved style and the outer layer is drawn to increase the appearance.
The restaurant is really intimate, the cooking is spared no effort, and the dishes are quite exquisite.
However, many lost dishes suddenly reappeared in the rivers and lakes. Can taste and food sense find new orientation and applause? It remains to be tested by time.
However, judging from the current results, I think the future can be expected.