Shin Yeh Taiwanese Cuisine

I heard from my friends that this chain store is so popular that there is also one in Taipei 101, but you must eat at this old store. I made a reservation four days in advance. I suggest that you must eat at this most authentic Taiwanese restaurant when you go to Taipei. The mullet roe is paired with radish. The salty and fishy taste of the mullet roe is matched with the light and refreshing taste of the radish, which is simply perfect; sesame oil kidney is my favorite. You can't taste the sesame oil, only the mellow wine aroma, and the kidney is tender and melts in your mouth. The best is the fried pork liver. You can't taste the taste of pork liver at all. Some people say it feels like eating goose liver, and some people feel like eating black pepper beef ribs. It may be the best pork liver I have ever eaten. The red crab rice cake is actually steamed seafood rice with red crab. The crab has a lot of yellow, hard and fragrant, and the rice is very fresh and sticky, which is also great. Compared with the amazing dishes, the preserved radish egg is slightly average, and the sweet potato porridge is free to refill, which is very humane. Once again, you must eat it when you go to Taipei!

Xin Yeh's Taiwanese cuisine is of a certain standard. There are many branches. The one on Shuangcheng Street is the oldest one, with a history of more than 40 years. Of course, according to local standards, the prices here are relatively expensive. The food tasted good overall, but we were not amazed. It was standard, no surprises, and no thunder.

This is the originator of Taiwanese cuisine. The dishes are thicker and a little more oily. The satay beef is delicious. The cold dish platter is Taiwanese specialty mullet roe, which is not fishy, ​​but the fried ringgit is good.

Xin Ye Restaurant is a well-known Taiwanese restaurant. The pineapple shrimp balls are surprisingly sweet and sour, the sweet potato porridge with rice cooked to bloom is very warm, the three-cup chicken has a faint medicinal aroma, the meat is tender and tasty, the pork belly dumplings are fat but not greasy, with snow vegetables and peanuts in them, the more you chew, the more fragrant it is, the almond tofu is a bit like soft and glutinous rice cakes, and the dessert at the end is really the most delicious peanut mochi I have ever eaten

The three-cup chicken is pretty good, and it tastes much better than the Taiwanese restaurants in China. The pan-fried pork liver sauce is a little sweet, but the fishy smell of the pork liver is still quite strong. The preserved radish egg has sweet and sour dried radish, and the taste is very good. Two small pieces of mochi were given, which I think are just peanuts wrapped in glutinous rice balls, but Oppa actually likes it. The price is a bit expensive, for example, the three-cup chicken costs more than 100 yuan.

At Xin Yeh, you don’t need to order dishes made with expensive ingredients. Popular dishes such as fried pork liver, vegetable egg, braised large intestine, and three-cup chicken are all very common. They are classic Xin Ye dishes that are fried over a fast fire and have a strong wok flavor. They are more challenging for the freshness of the ingredients and the chef’s skills. Among them, my favorite is the fried pork liver, which is very large and fresh. It is fried crispy on the outside and tender on the inside. When you bite it, you feel the satisfaction of the juice splashing out. There is no fishy smell of internal organs at all, and the seasoning is appropriate. It feels fat but not greasy, absolutely beats goose liver, and has a textured taste. It is still a bit stressful for two people to share a portion of pork liver, so the kimchi on the plate is simply a good product to relieve the greasiness and is refreshing. Another one, three-cup chicken is a famous home-cooked dish in Taiwan. It is named three cups because it uses a cup of Taiwanese rice wine, a cup of soy sauce, and a cup of black sesame oil (or sesame oil) when cooking. These two signature dishes are my favorites and are worth recommending!