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