小酌之家

Abalone chicken soup, steamed fish, pan-fried fish, roasted soy sauce, fried rice... all delicious!

To a lonely gourmet, "combined dishes" are like ice to summer insects. Unless they are fortunate, they usually do not. Coincidentally, I happened to have a meal with a certain group one night, and I was able to visit the "Small Drink House" that has been standing in the Taiwanese restaurant industry for nearly 30 years. In fact, I was a little wary and fearful of this visit, because the first-generation master and owner of the "Small Drink House" handed over the stick to regular customers due to physical discomfort a few years ago. So I can't help but worry, can I still keep the delicious taste in my memory? In addition, I was tempted by the black hair at the fish fresh bar during my last visit and missed the famous dry fried horse head fish. Can the second generation make up for the regret of that year? The first point is that I got the answer after the clear and yellow fresh abalone chicken soup entered my throat. The aroma of Chinese herbs such as ginseng, Chinese yam, and wolfberry... I really want to be a little picky, but this time the chicken breast and bone joints are a little hard. As for the best actor, it is definitely the dry fried horse head fish that I missed last time. It is rare to see a large horse head fish over a foot and a half, unless you ask a familiar fish stall to help you order it. The chef patiently frys the whole fish until it is crispy on the outside and soft on the inside. Even the thin bones and fins are crispy and delicious. In order not to miss the best tasting moment, the boss also kindly helps all the guests at the table, so as not to lose a point Crispy. In fact, the boss is more attentive, and even if it loses its popularity later, the taste of the horse head fish is still undiminished. Other seafood such as fresh prawns and oysters, as well as Shilao (parrot fish), have no problems with overall freshness and control of the heat. The baked eggs mixed with steamed parrot fish sauce are salty, fragrant and soft. Next is the reunion with the old friend. The roasted soft silk exudes an attractive golden color. It is thick and chewy, and the more chewy it is, the more fragrant it is. The concerto that people can't stop chopsticks should not be missed; the loofah and clams are the house dishes of Taiwanese restaurants, and the chicken soup that has been blanched with chicken is added to increase the level; the salted pork is unexpectedly delicious, not too salty, but not greasy with oil, especially I only served with fried rice after I was 70% full, but it was still swept away. Compared with the old photos, it can be seen that different chefs are in charge of cooking, but it is definitely worthy of this golden signboard. The second-generation boss used to be a regular customer of Xiaojiejia. Compared with the first-generation boss, although he is not good at the infield, his enthusiasm for greeting guests in the outfield is more than equal, which also adds to the dining experience. few. In fact, the pickled radishes and peanuts served alone are addicting. Such attention to detail fully demonstrates the second-generation owner's love for Xiaozhujia. Interestingly, the second-generation boss once ran the business of a pharmaceutical factory in the past, and when interacting with a lonely gourmet, he seemed to accidentally reproduce the professional appearance of interacting with doctors in the past, which is also the interesting inflorescence of this dinner. #lonely gourmet doctor Wang #big breasts glasses beautiful wife #archery beautiful girl #violin beautiful girl #小酒家