With the announcement of the list of Michelin restaurants in Taipei, another food whirlwind has set off on the Internet; however, Taiwan has experienced many food safety storms in recent years, whether it is Ting Hsin black heart oil, plasticizers or poisonous starch eggs, etc., people are increasingly concerned

The more you care about where the food you eat comes from.

In Zhongshan District, where famous restaurants are dotted, it is hard to imagine that there is such a Taiwanese fisherman or small farmer restaurant hidden away. All ingredients are advertised as being sent directly from the place of origin, so that customers can truly feel the safety and security of privately stored delicious food, just like eating it.

It tastes just like what my mom cooks at home, which makes people have endless aftertaste!

There is a big difference between small farmer restaurants and traditional restaurants. You can get everything with heart and ingenuity. Are you attracted by such a restaurant?

Liu Kaisheng, the chef of this restaurant, said that the small farmer restaurant is different from the traditional restaurant. The ingredients of the small farmer restaurant are first-hand delivery from the place of origin, mainly the freshest ones that arrive that day; in addition, the ingredients used in Taiwanese small farmer or fishermen restaurants

Almost all the raw materials are prepared by the restaurant owner, so that every customer can feel safe and fresh and delicious, while also taking into account their health.

Liu Kaisheng, a picky foodie who buys fresh food every day, said that the dishes at "Laoxianlou" are also quite interesting, such as the small roll rice noodles from Wang'an, Penghu, which seems to tell the story of the rich seafood in Penghu Bay, even if it is just a plate of shredded pork.

When it comes to fried rice, you can feel the care put into every dish; even the side dishes are not careless and have their own ingenuity and surprises.

It is worth mentioning that the fresh fish soup at Laoxianlou is different every day. They are all fresh fish from Penghu and Dongao. We buy whatever fish is the freshest that day. Boss Wang of Laoxianlou said with a smile, "Now

All the gourmets know very well that only if the fish is fresh enough, the store can make soup or steam it."

Laoxianlou, which uses time to prepare delicious food and is known only to connoisseurs, is hidden on the axis of modern business and Japanese style. However, there is an endless stream of gourmets. If you have to find a fault, it is probably that the kitchen space is not large and you want to taste it.

Before eating, you have to read the story of the 80-year-old house.

Boss Wang said that the old house with roots may be inconspicuous in the city, and the ancient Taiwanese cuisine is not a high-end exquisite meal, but it has the warmth of home, and the taste of its dishes is quite intriguing.