HUA (MINQUAN BRANCH)
96, MinQuan E Rd, Sec 6
Hours:11:30 am-2 pm, 5-9 pm
Credit cards not accepted.
No service charge. No smoking.
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
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.
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!