灣裡平價現炒

Things are delicious, Banniang is kind Special recommendation for fresh fish miso soup The ingredients are delicious

I have eaten countless fried dishes, and this one is very impressive Affordable but luxurious in every bite Every dish is like being in a Michelin restaurant There's a chef I've never forgotten The back of his cooking is just right every second No matter the size of the heat, the length of time All the ingredients are tumbled in the pan, neoclassical ballet comes to mind The first bite to eat, the rice grains are distinct Chopped green onion is flying in the mouth like a green dragon Eggs soften the conflict between rice and shredded pork The salt is just right to balance this shredded pork fried rice This cheap fry in the bay does not lose the hot fry in the urban area

This fast-food restaurant is clean and tastes great! A shop with a high CP value!

The hot fried shop I found on Google temporarily is a little far from the hotel where I stayed! I thought it was best to explode and taste delicious, otherwise I would really get angry. There are not many seats in the store, and it was already full. After waiting for a while, I ordered a total of 11 dishes. ! The four of us were really full, even better than the stir fry restaurants I've had in Taipei!

I was frying my take-out spaghetti, the mask was not worn properly, and I was talking to the people next to me! I feel bad but I think it’s really hot...I just hope you are healthy

Taiwanese cuisine in a broad sense can be traced back to the aboriginal period. After historical changes, from the earliest Taiwanese aboriginal cuisine, Dutch and Spanish colonial culture, to the Han Minnan and Han Hakka cuisine during the Qing Dynasty, and the Japanese cuisine during the Japanese occupation. With the introduction of Western cuisine, the National Government of the Republic of China relocated to Taiwan, brought cuisines from various provinces in mainland China, developed a set of cooking culture that combines the north and south of the country with Western cuisine, and became a unique cuisine, with a variety of innovative cuisines, such as famous The global beef noodles and bubble tea are the result of the integration of Taiwanese culture. In the narrow sense, Taiwanese cuisine is a local cuisine with Taiwanese of southern Fujian descent as the main body. Although it is roughly the same or close to traditional Fujian cuisine, the ingredients that can be obtained in Taiwan are not the same as those in mainland China. Evolve and develop into its own independent characteristics. Taiwan straddles the subtropical and tropical regions. There are many kinds of vegetables and fruits, sweet and delicious, and it is known as the "fruit kingdom". Therefore, "fruits into dishes" is also a major feature of Taiwanese cuisine. During festivals, Taiwanese chefs love to stew various ingredients with Chinese medicinal materials as a medicinal dietary supplement, so according to solar terms is also one of the main habits of Taiwanese diet. In addition, Taiwanese tea is well-known in the world, and there are also some dishes that use tea as a dish, such as Hakka cuisine. Sugar, soy sauce, rice wine, sesame oil, tempeh, nine-layer pagoda, crispy green onion, and coriander are the most commonly used and most distinctive seasonings and spices in Taiwanese cuisine.

The price is affordable and the portion is large (the CP value is super high, even the 100 yuan fried greens has the Buddha heart owner with shredded pork), the taste is good, and the seafood fast-fried restaurant that will definitely return (there is a super delicious bay nearby) Stir-fried eel pasta)