HOME CENTRAL TAIWAN DINING
MAGAZINE May 2011
Fu Yong Lou Restaurant
By Niang Chen
Translated by Angel Pu
24-1, Lane 926, FengShi Rd, Dongshi District; (04) 2587-8020
Hours: 11 am-2 pm, 5-9 pm (Closed 4 days/month--call to check)
No service charge.
Credit cards not accepted.
When you arrive at Fu Yong Lou Restaurant in the mountain gateway town of Dongshi, the first scenery you'll encounter is a row of common tree ferns (cyathea lepifera) whose emerald-green feathery leaves match the blue sky perfectly. This helps provide a very appealing setting for your dining experience here.
Although owner/chef Mr. Zhang Qing-miao is in his forties, he already has thirty years of experience cooking Taiwanese and Hakka cuisine. His skillful cooking techniques and the wonderful dishes he generates have earned him public praise from his neighborhood patrons. Besides these folks, many outsiders such as motorcyclists, bicyclists and hikers returning from Big Snow Mountain (Daxueshan) also enjoy the local delicacies here after an exhausting day, making Fu Yong Lou a leading must-visit eatery for tourists visiting Dongshi.
||Crispy Duck with Taro (NT$220)
According to Chef Zhang, this dish requires a lot
of work to make. The duck meat is stewed with
five-spice powder and Chinese star anise, then
shredded and sprinkled around the plate. Chefs
then spread a mixture of steamed mashed taro
and egg yolks and more shredded duck meat is
placed on this. After this cools down, it is chopped
up and fried with bread powder for yet another
favorite signature dish at this restaurant.
||Hakka Stir Fry (NT$160)
Consisting of stir-fried squid, sliced bean curd pieces,
pork, mushrooms, dried shrimp and chopped celery,
Hakka Stir Fry was originally a twice-cooked dish
invented by the industrious, thrifty Hakka people.
Today, it is among the most representative dishes in
||Bitter Gourd with Salted Egg (NT$120)
To prepare this dish, bitter gourd is first sliced
and then boiled. This is then added to salted
eggs, scallions, shredded ginger and garlic
that has been stir-fried to soak up flavors. A
bit of soy sauce is drizzled over all this before
serving for a delicious final product.
||Black Pepper Large Intestine (NT$180)
To make this dish, large intestines are stewed
until they're very soft, before being stir-fried
with onions and green beans. The sweetness
of onions and fresh green bean flavors are
especially savory with this dish.
(NT$250-300 according to the size)
Taiwanese bream are cultivated all year
round at a constant temperature of 22
degrees Celsius. These fish are pulled
live from the tank, covered with a thick
layer of salt and roasted for 25-30 minutes
at 210 degrees Celsius. When the fish is
done, its skin is cut open and some lemon
juice is squeezed onto it with a little bit of
salt and pepper sprinkled on top. The final
result is a deliciously-fresh country-style