1, large intestine envelops small intestine
Small intestine wrapped in large intestine is a very common snack in Taiwan Province. The skin of large intestine grilled on charcoal fire is slightly crisp, and the meat is full of rice grains. Sausages with excellent flavor are placed on it, and side dishes such as sauerkraut, cucumber, ginger slices and pickled cabbage eggs are spread.
2. Ding Bian File
There are meat soup, shrimp soup, lily, mushrooms, fungus, squid, dried fish, bamboo shoots and cabbage, which are rich in content and are standard soup with many ingredients. However, this is only an ingredient, and the main course is a white and tender piece of "Ding Bian File".
3. oyster omelet
Round and full clams are sprinkled on the iron plate and sizzled. After being poured with thin white powder slurry, they are mixed with a few pieces of green vegetables and a native egg. Finally, the special sour and sweet sauce is poured on the clams that have just left the fire.
4. Azong surface line
Some people call this small noodle paste, which means that the noodle is as thick as paste, and the ingredients and noodle are in the same pot. Fresh midges are added to the noodle line, which is called midge noodle line; If the large intestine is used as the topping, it is called the large intestine noodle line.
5. Is it sweet or not
The handmade technology of sweet and spicy is also an important factor to ensure the taste. A bowl of delicious food mixed with sweet and spicy sauce has been deeply loved by local people for many years.
6. coffin board
Originally, chicken liver and tomato sauce were sandwiched in toast, which was called chicken liver board. After that, it is improved by frying thick slices of toast, hollowing it out, filling it with milk batter, chicken, potatoes, green beans, shrimps and cuttlefish, and covering the cut bread crust to complete the coffin board.
7. Changhua Meat
The main ingredients are specially selected sweet potato powder, superior pork, mushrooms, egg yolk, winter shrimp, bamboo shoots with onions and cinnamon spices. After cooking and steaming, it is a semi-finished product with moist and elastic round skin. Fry in a lukewarm oil pan for a few minutes, then scoop up the special seasoning, sweet sauce made of glutinous rice, peanuts, sesame seeds and sugar, and add the top-grade soy sauce at the bottom of the pot.
8. Ginger Duck
Cooked muscovy duck with red face, which is a specialty of Taiwan Province, took duck meat and ginger, and mixed them with sesame oil, rice wine and traditional Chinese medicine, and boiled them in front of guests. Charcoal fire is better, just like duck soup hot pot.
9. Beef noodle restaurant
Beef soup is mellow, fresh and clean, without a trace of other seasonings (such as douban, pepper, cinnamon, sand tea, tomato and soy sauce). Some experts want to be as hearty as possible when eating noodles, so they specially ask beef to be put on another plate, and only eat noodles with all their heart. Only one or two pieces of meat are occasionally sandwiched, and the remaining pieces are packed and taken home.
10, stir-fried cuttlefish
"Flower branch" is made of squid, bamboo shoots and carrots. It is called "flower branch" because there are ten fleshy wrists on the upper part of squid, which are shaped like flower branches, so it is named figuratively. When you bite down, you will feel the delicious soup overflowing, and the smooth and tough flower branches taste even better.