鼎饕棧美食館

The dried scallop xiao long bao and the new fresh shrimp and fish roe xiao long bao are good Too much hot and sour soup Service is attentive The tea in the store is very fragrant and it is great to eat with dessert Every table has toilet paper box than Din Tai Fung atmosphere

Department of famous door, blue and green Crafted. Zoran taste ～Taiwan version of Michelin "Ding Tao Zhan" For more than ten years, the Guangming Road between Zhenger Road and Boai Street in Zhubei County has been called Zhubei Food Street by familiar gourmets. Hard to find. However, what is confusing is that the shops in this food street, no matter how splendid their appearance is, can hardly last three or five years before turning off the lights and changing people to look at it! Those who can last more than five years are called anomalies. Among them, Ding Tao Zhan, which has been in business for 11 years at No. 383 Guangming 1st Road (near the intersection of Boai Street), is still one of the very few restaurants. When it comes to [Ding Tao Zhan], many people give thumbs up! Some even said that it is no less than [Din Tai Fung]! Especially its xiao long bao and steamed dumplings. Of course, in addition to xiao long bao and steamed dumplings, [Ding Tao Zhan]'s wonton noodles, shrimp siu mai, shrimp fried rice, various small snacks and desserts, and pasta are even more memorable. Intimately, we also prepare steamed dumplings with mushrooms and flowers for vegetarians, Chinese herbal noodles, dried noodles, Sishen soup, medicated body nourishing soup, etc. Chef Xiao Yuhong, who has 19 years of catering experience, said that the process of catering production is cumbersome, and every step has its own tricks, whether it is the control of strength, the control of the heat, or the control of speed, all of which affect the perfect presentation of the dishes. . Take the signature xiao long bao, which is a must-order for customers in the store, it is made with high-quality heart meat, plus special skin jelly (soup made from pig skin), and it is made in a one-to-one ratio. The bao tasted delicious in soup and firm in meat, each weighing 25 grams, which was quite heavy. The outer skin of Xiaolongbao is made of semi-fermented noodles, mixed with a little old noodles, alkaline water, and no yeast powder. It tastes extra elastic. In fact, the eldest sister Xiao Yazhen and the younger brother Xiao Yuhong, who jointly run [Ding Tao Zhan], had all worked as apprentices in the internationally renowned Din Tai Fung for six to ten years. Create a brand [Ding Tao Zhan] and walk out a broad road! Liao Yuhong said that the [Ding Tao Zhan] that takes the [high-end snack] route has noble but affordable meals. Does Zhubei have a backyard with classic Hong Kong-style food (Shanghai snacks)? If someone describes it this way, it means [Ding Tao Zhan] that's right! #zhubei tripod gluttonous stack