1. Large intestine wrapped in small intestine. The charcoal grilled large intestine has a slightly crispy outer skin, and the meat filling is full of rice grains. It is filled with sausages with excellent flavor, and is topped with side dishes such as sauerkraut, cucumbers, ginger slices, and preserved vegetables. When you bite into it, the juice will overflow and your mouth will be full.

delicious.

2. Oyster omelette. Sprinkle round and plump oysters on the iron plate and make a sizzling sound. After pouring on the thin white starch paste, add a few slices of green vegetables and a free-range egg. Finally, add the sweet and sour special sauce.

Pour it over the oyster omelette that has just left the fire, and the aroma is overflowing.

3. The coffin board is hollowed out by deep-fried thick slices of toast, filled with milk batter, chicken, potatoes, green beans, shrimps, and flower branches, and covered with the scooped out bread crust. The coffin board is completed.

4. Changhua Meat is made of specially selected sweet potato flour, fine pork, shiitake mushrooms, egg yolks, winter shrimps, bamboo shoots with green onions and cinnamon spices.

After being prepared and steamed, it is a semi-finished product with a round skin that is moist and elastic.

Put it into a frying pan that is neither warm nor dry and fry for a few minutes, then scoop it out and pour it over with special condiments - a sweet sauce made from glutinous rice, peanuts, sesame seeds and sugar, plus the best soy sauce from the bottom of the pot.

It tastes crispy, fragrant and delicious.

5. Ginger Duck: Boil Taiwan's specialty red-faced Muscovy duck, take duck meat and old ginger (also known as ginger), mix it with sesame oil, rice wine, and traditional Chinese medicine packages, mix it and cook it in front of the guests.

Charcoal fire is better, just like duck soup hot pot.