Taichung
Google
 
Web Taiwanfun
COMPASS: +886 (4) 2358-5466

 

-ARTICLES
-DINING
-NIGHT LIFE
-TEA/COFFEE
-SHOPPING
-ARTS/LEISURE
-REAL ESTATE
-MOVIES
-TRAVEL
-INFORMATION
-MUSIC SCENE
-HUMOUR
-CLASSIFIEDS
-PERSONALS
-LANGUAGE EXCHANGE
-ABOUT US
-MAGAZINE SUBSCRIPTION

HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > September 2012
 

Retro Taiwanese eateries conjure up the good old days--Lao Tso Pian (Old Neighbors), Erhko's Private Home Cuisine, Old House, Peng Cheng Tang

By Niang Chen
Translated by Angel Pu

Lao Tso Pian (Old Neighbors)
A.

Lao Tso Pian (Old Neighbors)

191, TaiYuan Rd, Sec 3, Beitun Dist.
(04) 2231-1699
Hours: 5:30 pm-1 am
Chinese only.
Credit cards not accepted.
No service charge.

This retro-style restaurant is located in a remodeled old house built around the 1920s. To create a rustic, agrarian ambiance here, there are farming tools hanging on the wall, while dining tables are Baxian tables (traditional square dining tables), which were very common in earlier times.

A: Barrel Chicken (NT$500) is cooked with free-range chicken that is roasted over wood fire in an iron barrel. This simple cooking style results in deliciously juicy and tender chicken meat. An iconic dish from the early days, Leftovers (NT$150) includes dozens of ingredients such as white radishes, Chinese cabbage and pork skin. The garlic sprouts in Squid and Top Shell Soup (NT$300) enhance the savory ingredient flavors. Preserved Meat and Dried Bamboo Shoots is NT$300.

B: Sponge Cucumber and Eggs (NT$150) is one of the most popular dishes. The delicious Preserved Eggs and Leeks (NT$150) includes chopped pork that enhances the spicy flavor of the leeks.

C: This well-preserved old house has a main hall and wing-rooms on both sides. The restaurant not only offers traditional Taiwanese food, but also brings back memories of the old days.

Lao Tso Pian (Old Neighbors)B. Lao Tso Pian (Old Neighbors)C.

↑


Erhko's Private Home Cuisine
A.

Erhko's Private Home Cuisine

714, YongChun E Rd, Nantun Dist.
(04) 2381-4516
House: 11 am-2 pm, 5-9 pm (closed Mondays)
Chinese only.
Credit cards not accepted.
No service charge.

Everything, from food service to dining speed, seems to be fast-paced at this restaurant. Owner Chen Tsu-jen, a Penghu native, has a very bold and generous personality that is reflected in his eatery's atmosphere. Because the seafood ingredients vary by season, diners can always anticipate something different each time they dine here. Erhko notes that every dish here (NT$200-350) is cooked with his mother's traditional Penghu recipes.

A: The old wooden tables and chairs, floral-print fabrics and plain wooden doors help take diners back to an earlier time and place.

B: Stir-Fried Ivory Shells (NT$350) and Pan-Fried Eggs with Sea Urchin (NT$200) are two of Penghu's most common home dishes. Stir-Fried Octopus Tentacles with Black Sugar (NT$200) is a refreshing dish that uses Penghu's famous black sugar.

C: Pumpkin Rice Flour Noodles (NT$60) and Stir-Fried Squid (NT$200) are served in dishes decorated with nostalgic patterns that evoke pleasant memories.

Erhko's Private Home CuisineB. Erhko's Private Home CuisineC.

↑


Old House
A.

Old House

212, RongHua St, North Dist.
(04) 2236-8968
Hours: 5 pm-2 am
Chinese only.
Credit cards not accepted.
No service charge.

With bamboo, thatch and wooden tables and chairs, Old House looks just like those roadhouses one can only find today in old Chinese kung fu movies. Owner Hsiao Meng's unique cooking style also shouldn't be missed, either via Old House's a la carte dishes (NT$120-450) or table set menu meals (from NT$3,500).

A: Spicy Chicken Soup (small NT$300, large NT$450) contains chicken, clams, bamboo shoots and chili, giving the broth a sweet and spicy flavor. Fried Pork Knuckles (NT$390) is time-consuming to make, but has juicy and tender, yet deliciously chewy, meat.

B: This traditional-style restaurant is almost hidden along a busy street.

C: Hot and Spicy (NT$200) is pork stir-fried dish with different kinds of chili and an egg mixture drizzled onto it, for a spiciness that matches its name. The green onions, garlic and chili mix that comes with Fried Mushrooms (NT$120) makes it a perfect match for beer.

Old HouseB. Old HouseC.

↑


Peng Cheng Tang
A.

Peng Cheng Tang

377, YiChang Rd, Taiping Dist.
(04) 2351-1122
Hours: 11 am-2 pm, 5-9 pm
Chinese only.
Credit cards not accepted.
No service charge.

All kinds of old-style products and items that were once very common in days past are displayed around this restaurant. Owner/chef Liu, who has worked at various large restaurants and participated in a good number of cooking competitions, really shows his appreciation and dedication to local culture and a nostalgic spirit via this restaurant's delicious traditional Taiwanese food.

A: Besides traditional cuisine, Peng Cheng Tang's collection of vintage tools and utensils fills this restaurant with a nostalgic atmosphere.

B: Stewed Pork (NT$380) is made with fried pork belly that is stewed over a charcoal fire with soy sauce and rock sugar for three hours and then left to sit another four. It includes chewy pork skin, tender meat and sweet dried bamboo shoots. Slow-cook a boneless chicken leg for 30 minutes and drizzle it with some Shaoxing rice wine and green onions, and the result is the sweet, juicy Green Onion Chicken with Shaoxing Wine (NT$290).

C: Xilurou Soup (NT$280), a traditional dish from Yilan, contains fish skin, dried shrimp, shredded meat and Chinese vermicelli that is stewed with Chinese cabbage. A handful of chopped fried eggs are scattered on it before serving. The fried shrimp in Spicy Hot Shrimp (NT$280) go well with the chili and are very appetizing.

Peng Cheng TangB. Peng Cheng TangC.

↑

View This Page In Chinese

  Contributor's Boards other resources  
© COMPASS GROUP 2000-2014 site by GCT Taiwan - Search Engine Optimization