Brought to a local Taiwan Hakka cuisine and it's called "traditional" style 古早味. Different from the photos posted earlier on the Hong Kong Tsuei King Lau, this Taiwan style is a bit different from the HK hakka style. So the first photo is the well known Taiwanese fried "A" vegetable. This shop has a very powerful stove and what we call in Cantonese "wok aroma". I like this one pretty much, as it's not easy to fry vegetable with this aroma. Actually quite a number of people often think constant stirring the food in the wok is "stir fry". If next time you do stir fry, try to let the food stand a while in the wok (about 20 seconds). Then stir fry it quickly and evenly. You will find the food a bit half burnt. Then the 2nd one is bitter gourd in salty egg. This shop made this one a bit different. They mashed the salty egg york and make it as a sauce. Normally, for this dish, you will see some salty egg york. Personally I prefer the one done by Kiki's mom. The third one is chicken with tangerine sauce. Actually I don't like the sauce much though it's something new. I think the sauce should be good with fried chicken. For chilled chicken, the sauce should be with some sesame taste instead of sweet and sour. Then the third one is egg tofu with bean paste. Actually I don't like egg tofu because the taste is a bit too artificial and I don't think in the old time people would make tofu this way. The last one is the flat rice noodle (what we call "Sun Yat" in Thailand).
3 comments:
hi in the sky, this one is good
Yes, it's worth a try but you need to go there a bit earlier than the lunch/dinner time. The shop is pretty crowded.
I think an "i" was missing in action.
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