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What's delicious in Taiwan Province?
As a Sichuanese, I have tasted Taiwan Province's diet for more than a month with taste buds adapted to Sichuan flavor for several years. The following is my appraisal (personal opinion, for reference only):

1. Personally, the thing that ranks first is the "Azong Mianxian" in Ximending.

Smooth large intestine noodles, with coriander, vinegar and pepper, are very suitable for Sichuanese. Chai fish in the soup is a fresh taste for us, but it is very smooth, which is recommended by 5 stars ~

Ximending is a small shop with only to go, and it can only stand on the side of the road and wolf down. There is also a branch in Shilin Night Market, which can be seated and crowded. It is spectacular ~

2. Fat Front House: There are many Japanese-style restaurants left over from the Japanese occupation in Taipei. This restaurant is regarded as a Sanwei canteen.

3. Lu rou rice: delicious. I ate one in Hsinchu, but I forgot the name. It should be our meat sauce on Guangfu Road. After heavy oil tastes, it is poured on the white rice with a little pickled side dishes, which is refreshing ~

4. "Bean" home's fairy grass taro round ice-in Taichung City, near Donghai, dessert, ice. Taro balls taste very q, and the condensed milk and jelly are smooth, which is super delicious:)

5. Dumpling with wrapped hearts-it's also an ice product. I ate it in Luodong Night Market in Yilan. It's a shaved ice dessert made of small dumpling wrapped with pulp (it tastes like bean paste, I don't know if it is). You can add sweet bean curd, red beans and Aiyu. There are two ways to eat it. It is recommended to eat it cold.

6. Lao Wei kneaded noodles in Yilan-the noodles are shaped like cat ears, and the soup in the store is delicious, with chewy noodles, which is recommended.

7. Hakka cuisine: the overall recommendation of the cuisine. I have eaten it twice, once at the Sakura House in Neiwan and once at a seafood restaurant in Southern Australia. I especially recommend the fern vegetables of Hakka cuisine. My favorite is Sansu. Basically, there is no such raw material and eating method in the mainland. The green fern, fried with lobster sauce and dried fish, tastes excellent. In addition, the taste of Hakka dishes is biased, which is actually very popular among Hechuan people. I also happened to meet a Sichuan daughter-in-law in Neiwan. Is it also a taste? Ha ha ~

8. Roasted mountain pig kebab: I ate it for the first time in Sun Moon Lake, Nantou. The meat was good in quality, roasted with salt, and the original taste of the meat was very fragrant and delicious.

10. Speaking of drinks, bubble tea must go to the "Spring Water Hall"-there is a shop in Art Street in Taichung, which is said to be the founder of bubble tea. The price is on the high side and the taste is not special ~ Hehe, but his snacks are delicious ~

12. Shaojiu Snail: I bought a bag in Jiji, just like we used to buy melon seeds. I rolled a pointed paper tube with newspaper, which was filled with snails like small snails, but it was a little sweet. I sucked out the snail meat one by one with my mouth. It is said that the wine is the best, and it tastes like a cold cup of side dishes in Chengdu. I suggest you choose spicy food.

13. Pig blood soup: I ate it at a roadside stall in Taipei, and the soup matched by the store at lunch was very simple. Pig blood+sauerkraut+coriander, in a word, delicious.

Well, I remember so much now. As for the special snacks mentioned above, I have eaten them in Shilin and Luodong Night Market respectively: oyster omelet, large intestine wrapped in small intestine, braised mutton soup with angelica, moist cake, stuffed meat, stuffed duck, meat soup and rice balls ... in fact, they are not to my taste, which makes me feel that I can only taste them. I think I should go next time.