He Jia Yuan Restaurant
190, ReHe Rd, Sec 2
Hours: 11 am-2 pm, 4:30-9 pm
Closed the 2nd and 4th Sundays of the month.
No service charge. Credit cards not accepted.
The three friends that opened He Jian Yuan all have their own styles of Chinese specialty dishes; there's Chang Zhi-jie with his Taiwanese/Hakka dishes, Lin Zhen-wei's Cantonese/honey barbecued meats, and Zhan Qin-sen, who is brilliant with the knife. The three men, who each have a lot of kitchen experience, also wanted a nice dining environment here, which is why you'll find large, French windows and relaxing bamboo wall-hangings in the brightly-lit, family-style restaurant. --By Niang Chen, translated by Ann Lee
A. Chang Zhi-jie, an experienced chef, has worked at different hotels around Taiwan. One of his own creations, Strawberry Dongpo Pork, is quite popular. A Hakka delicacy from Dongshi and Miaoli, his Hakka Stir-fry (NT$138) is made with salted squid and onions, and goes well with a plain bowl of rice.
B. Other nice choices include Fried Noodles in Bean Oil (NT$80), Crispy Pork Strips (NT$160), 3-Layer Pork Bun (NT$10), and Meigan Pork, which is meat simmered with preserved cabbage. There's an excellent meat combo dish, made up of duck or goose, oily chicken and barbecued pork (NT$200), as well as lunch set meal that starts at NT$60.