taiwanfun
From our archives, Compass Magazine, Nov. 2001
By Tammy Huang
Translated by Cheryl Robbins
Most Hakka cuisine has strong flavors, especially sour and spicy-hot. The specialty here is Hakka-style pork stir-fry. Vegetables used in Hakka dishes include wintermelon and cabbage. For the chicken dishes, free-range chicken is used. This restaurant has a special sauce that increases the flavor of the chicken. Stir-fried dishes range in price from NT$80 to NT$180. Miao Li also makes a Hakka-style stew that includes the root of a tree and free-range chicken. The flavor is mild, somewhat like goat’s milk. This stew is usually eaten towards the end of autumn to the beginning of winter, to boost the immune system and to slow down aging. This dish is popular among Hakka and Aboriginal diners and costs about NT$280. The restaurant also sometimes holds activities. Make sure to check with the restaurant for more details.
2, Bei Ping Rd., sec. 3
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