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TAIWAN FUN MAGAZINE > April 2008

Jing Zhan Clay Oven Beef Roll

A.

Jing Zhan Clay Oven Beef Roll

B.

Jing Zhan Clay Oven Beef Roll

(02) 2711-2387
21, Lane 51, DaAn Rd, Sec 1
Hours: 11:30 am-9 pm
closed on Mon
Credit cards not accepted.
No service charge.

Back in the earlier days, there was an eatery in Keelung that got famous for its beef noodle soup and clay oven beef rolls. At the time, the owner of the shop left his hometown in China and moved to Taiwan. All he carried with him was a frying pan, so he decided to learn some culinary skills from a chef in Shandong. Over the last few years, this legendary shop has had a hard time finding family members to keep the tradition alive. Then Mr. Chang entered the picture. Chang, the protege of two chefs who learned from the original owner, recently opened his own place in east Taipei. Now, enjoying a humble serving of these simple Beef Rolls (NT$30) is easy again. --By Josie Wu, translated by Ann Lee

A. Chang says the secret to making a good beef roll is all in the amount of pressure you use when you roll out the dough. The rolls go well with a plate of Sauteed Shredded Pork in Sweet Paste--the way the regulars like them.

B. A revised version of common Fried Beef Noodles (NT$90) is one of the most untraditional dishes at Jing Zhan. Other popular dishes include Hawksbill (turtle), and Leek Dumplings (NT$40/10).

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