Dingwang spicy pot has several stores in Taipei. The day before leaving Taiwan Province, friends will go to eat together at about 1 1 p.m. The address is No.89 Guangfu North Road, Songshan District, Taipei, and the business hours are 1 1:30~4:00 from Monday to Sunday. Many restaurants in Taiwan Province, like night markets, are closed until after midnight. The dining environment in this shop is antique, the design is very traditional in China, even the slogan of the toilet is very cultural, and each table has a relatively private space. The pot used is a three-legged tripod, and the outside of the pot is China ancient pottery. The waiter always bows 90 times, and his attitude is particularly sincere. Although it's a spicy pot, it's not very spicy. The soup can be drunk directly. Duck blood, rice noodles and bean curd with sauce are all free and unlimited. Duck blood is still very hot after being cooked for a long time. Sour plum soup is also very special, completely different from Beijing's. You can try it.

2. oyster omelet

Fried oyster omelet is a very common and famous dish in Taiwan Province. We ate it at every night market at that time. Authentic Taiwan Province oyster omelet is a kind of Taiwan Province delicacy with special flavor, which is made from oysters in the sea (called oyster omelet in Taiwan Province). Pour the thick and appropriate sweet potato powder sauce on the frying plate, then sprinkle the cleaned clams, beat an egg, fry with leeks, bean sprouts and lettuce, and serve with sauce. Taste it while it is hot. It tastes sweet and salty, and salty and spicy, which is mouth-watering.

3. milkfish Ai

Milkfish Baked gēng is also a Taiwanese dish with great characteristics. We ate it in the night market restaurant near Anping Castle in Tainan. Milkfish is easy to catch, the price is relatively approachable, and the fish is tender, smooth, fresh and delicious, which has always occupied the hearts of the people in Taiwan Province. It is said that there is also a special milkfish Cultural Festival, which shows the close relationship between the fish and the people in Taiwan Province. Milkfish Baked Fish is made from the belly and back of fish. The fish is pulped, slightly seasoned, and kneaded into strips of fish pieces. The fish soup pieces are filled with milkfish without bone spurs, and the fish paste is made of milkfish with coriander, shredded ginger and black vinegar, which makes people feel particularly delicious.