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TAIWAN FUN MAGAZINE, November 2002. VOL.2 ISSUE 11

Lukang Eatery

2, HsingChung Street, Alley 6, 1F
(02) 8787-9953
Hours: 11 am-11 pm

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       In Taipei, you can now savor authentic dishes from Changhua's historical Lukang town. This is a place for those who love traditional cooking, with dishes made from recipes passed down through the ages Steamed Taro Buns (NT$30) are a down-home dish that only countryside mothers can make. The thick outer shell consists of layers of taro dough. Inside are green onions mixed with meat and spices, creating a wonderful flavor. Phoenix Talon Peanut Soup (NT$35) is one that Lukang mothers make for their daughters. This includes chicken claws cooked with red dates, gou-chi, ginger slices and peanuts and is said to have beautifying and bust-enhancing properties for women. Another dish, Spicy Chicken Soup (NT$40), has an indescribably sweet, dry taste. This is made with fresh poultry, stewed with peeled peppers and is a perfect combination of freshness and spiciness. The chef brews over 10 natural spices to make a thick soup, in which he stews handmade stinky tofu to create Stewed Stinky Tofu "(NT$40), a dish that patrons relish. All this is possible, thanks to a group of Lukang chefs which has gathered to create that authentic Lukang countryside tastes and down-home comfort. --By Josephine Lin