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TAIWAN FUN MAGAZINE, June 2007.

TONG HUA (MINQUAN BRANCH)

(02) 2791-0496
96, MinQuan E Rd, Sec 6
Hours:11:30 am-2 pm, 5-9 pm
Credit cards not accepted.
No service charge. No smoking.
www.ehakka.com.tw/

The few Hakka-style restaurants owned by "Tong Hua" have been doing well in the last couple of years. Their first restaurant, Xin Jia Yuan, opened in 1980 at Donghu, merging Hakka-style cuisine with Sichuan flavors. Tong Hua restaurant's Min Quan branch is more affordable in price compared to the two other restaurants in the chain. The flavors are also more family-style based. Try Hakka Egg Wine (NT$250), a simpler version of Sesame Oil Chicken, or Xiang Zhuang Fried Rice (NT$120), which is seasoned with Xiang Zhuang wine and slowly simmered. Another dish worth trying is the Hakka Tangerine Boneless Chicken (NT$200), or the Fu Xiang Wen Xian Yu (a fish dish/NT$680). These are both very authentic and made with the most traditional Hakka ingredients. At Tong Hua, you will not see glamorous decor, but you also get the most authentic, home-style Hakka food, not found anywhere else. --Words and photos by Eden Lin, translated by Ann Lee

A. Hakka Egg Wine is made by grilling old ginger slices, then adding 2-3 eggs along with some wine, lycium chinesis, sesame oil and basil. It is cooked until you can smell its aroma. If you would like the dish without wine, let the staff know in advance.

B. Xiang Zhuang Fried Rice is cooked with home-made Xiang Zhuang sauce; the smell is fresh and tempting without the grease. Eat it while it's hot!

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