Fu Yuan Tai Cai Shi Guan

Very authentic Taiwanese food, because of the drink so asked for a few wine dishes, the fried large intestines inside is delicious, Taiwanese sausage with garlic is very good, the entrance is a bit spicy, but very fragrant.

The signature of Mingfu Taicai Seafood is Yipinfo Jumping the Wall. This dish requires a lot of work to cook. It tastes great. Some other dishes are well written. Recommend the white chicken, the crispy large intestine is very good.

The appearance of the restaurant is unremarkable, and the interior of the restaurant is not decorated, but every dish is delicious, especially the signature Buddha jumps over the wall. The ingredients are rich, and the soup is also a clear, non-thickening or taro cooking method. Although the price is higher, but still want to visit the restaurant.

A well-known old Taiwanese restaurant in Taipei, famous for the Buddha jumping over the wall. The Buddha jumped over the wall here is really no small thing, the content is good, the soup is clear, full of gum, absolutely beauty and beauty. No one in Taipei can match it. But what's great here is actually the rare stir-frying skill of a Taiwanese restaurant. It incorporates the techniques of Cantonese cuisine. It is not like the soup and water of ordinary Taiwanese dishes. You can know his method by fried rice noodles. Commonly recommended dishes are mullet tendon. In addition, sesame oil double waist, shrimp rolls, red rice cake are also signature dishes. If the pouch is deep enough, his osmanthus shark fin is also very good. The average per capita is about NT$1,500 per person. The photo is the menu cover, fried rice, Buddha jumps over the wall, Buddha picks strong soup, salted mullet tendon, sesame oil double waist, fried lily, fried rice noodles, Buddha jumps over the wall, shrimp rolls.

Ming Fu Taiwanese Restaurant is a very, very famous restaurant in Taipei, Taiwan. There are many celebrities who come to taste it. The taste of every dish in their home is very, very good, and the ingredients used in each dish are very high-grade and fresh, and the skill of controlling the temperature is also very good. Of course the price is not cheap, but Very cost-effective and highly recommended.

The old seafood shops in the alleys of Zhongshan North Road are all of good quality. It is worth a try. The pan-fried milkfish maw is fresh and crispy. It is very delicious. I recommend Taiwan's limited seasonal Ye Lai-Guomao has a special taste. Only ginger is used to improve the taste. Fresh and large oysters are steamed with a lot of green onion and garlic tempeh to get a bottle of Taiwanese beer and a bowl of seafood porridge with five stars~