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TAIWAN FUN MAGAZINE, June, 2006.

TANG SHUI BAO BAO

22, FuXing South Road, Section 1
停業 Closed

--By Josie Wu, translated by Cara Steenstra

Located across from Breeze Center, this restaurant specializes in Hong Kong-style seafood and soups made to improve health. Daily, they offer at least a dozen kinds of soups; preparation often taking six or seven hours and using ingredients like abalone, ginseng and sharks' fin. Luo Tou Hua Jia Cooked with Old Chicken Soup (NT$980 for four people) includes "Hua Jia" fish stomach. Chicken Bones Chao Zhu Heng Li Cooked with Lean Meat Soup (NT$380 for four) is refreshingly light. Tonic soups are prepared seasonally. The seafood is fresh and cooked on demand. Stewed Pot Rice, Guangzhou Fried Noodles and dim sum are also available. The four-floor restaurant is in a stand-alone building and also offers VIP rooms.

A. Baked Fish Head Hot Pot (NT$380 for four people)
The fish head is pre-cooked, then stewed in a sand pot for over 10 minutes. Lift the cover and the fragrance wafts out. The fish is full of texture and slightly spicy, and its bones are safe to eat, too.

B. Yuan Yang Chicken Rice (NT$280)
Specially-selected chicken and frogs are cooked with mushrooms, spring onions, ginger and more. This Hong Kong specialty is eaten with Thai rice and a special sauce.

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