Top Ten Food Snacks in Taiwan Province:

Large intestine wrapped in small intestine

The large intestine grilled on charcoal fire has a crispy outer skin and full filling of rice grains. It is covered with sausage with excellent flavor, covered with small dishes such as sauerkraut, cucumber, ginger slices and preserved vegetable eggs, and the gravy overflows in one bite, making it delicious. And such a distinctive traditional snack can be found in Donghai night market.

Dingbian File

It contains meat soup, shrimp soup, golden needle, mushrooms, fungus, squid, dried fish, bamboo shoots and cabbage, which is rich in content and is a standard soup with many ingredients. However, this is only an ingredient, and the main course is a white and tender piece called "Ding Bian File". "Filing" is Taiwanese, which means crawling. It is made by grinding rice into rice slurry and rolling it down along the tripod edge of a cauldron. The action of sliding and rolling the rice slurry is called filing, and the resulting piece is a tripod edge file. Dingbian file is the most famous one made by Xing family.

oyster omelet

Round and plump oyster omelet is sprinkled on the iron plate and sizzled. After being poured with thin white powder slurry, it is matched with a few pieces of green vegetables and a native egg. Finally, the special sour and sweet sauce is poured on the oyster omelet that just left the fire, and a crackling sound is suddenly ushered in.

Azong noodle line

Some people call it noodle paste, which means that the noodle line is as thick as paste, and the ingredients and noodle line 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.

Sweet and spicy

Simon's handmade production technology is also an important factor to ensure the taste. It has not changed for many years, and a bowl of delicious food mixed with sweet and spicy sauce has been changed here for many years.

the coffin board

is hollowed out with thick slices of toast, filled with milk batter, chicken, potatoes, green beans, shrimps and cuttlefish, and the bread crust is covered, and the coffin board is finished. The coffin board is similar to salad bread in western food, plus eating with a knife and fork.

changhua meat

the main material is specially selected sweet potato powder (made in Tomb-Sweeping Day), and the finest 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 tepid oil pan for a few minutes, then pick up the sweet sauce made of glutinous rice, peanuts, sesame seeds and sugar, and add the best soy sauce at the bottom of the pot. It tastes crispy and fragrant, and tastes delicious.

Ginger Duck

Cook the muscovy duck with red face, which is a specialty of Taiwan Province, take duck meat and ginger (also known as ginger), mix them with sesame oil, rice wine and traditional Chinese medicine, and cook them in front of guests. Charcoal fire is better, just like duck soup hot pot.

Zhongxiao East Road Beef Noodle Restaurant

The beef soup is mellow, fresh and clean, without any flavor of other ingredients (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 and mouth, with only one or two pieces of meat occasionally sandwiched, and the remaining pieces of meat are packed and taken home.

raw fried cuttlefish "cuttlefish" 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.