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6-min walk from Exit 4, Xinyi Anhe Station continue reading
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Review (1)
Level4 2017-04-20
107 views
台灣菜受客家菜影響很深,我懷疑塩水雞與客家菜的塩焗雞有關。客家人住在山區,愛食雞,認為無雞不成宴;為珍惜食物 ,喜用塩。乾食是塩焗,濕食是先調味,用塩水烹煮,取起後放置至涼,加上胡椒塩和薑葱絲。此檔會噴射塩水,攪拌至入味,可能加入中藥材,所以形成台灣菜風格。食客擠擁,我覺得比羅東夜市的濃味。我們香港人習慣食塩焗雞,醮沙薑醬。此次味蕾有新體驗。原來塩水雞比塩酥雞,豆乳雞更好味。此檔是超小檔子,極有庶民風味。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)