阿輝古早味肉燥飯嫩骨飯

肉多汁，嫩骨嫩到跟果凍一樣，麵也不錯吃，非常值得推薦的一間店。 唯一可惜蔬菜雖爛，但是沒味道。

在海邊長大的我對海鮮很挑，阿輝有小時候阿嬤的味道～～ 大推煎魚肚（酥脆！）吃的出新鮮度，燙青菜不會油！ 第二張是完食照?

肉燥飯夠味，湯類喝起來有魚湯的感覺很好喝，配菜份量都剛好，魚卷還滿特別的，價位便宜，環境舒服，店家親切。 再度回訪口味是沒多大的改變，但份量比起之前少了些，菜單也多了些調整。

最愛這種古早味肉燥了！ 肥而不膩~~這個吃2碗我可以? 魚片也太大件.... 上次市場買的小小隻魚皮一點都不過癮！ 新鮮好好喝！！

軟骨飯的軟骨真的像豆腐入口即化……太誇張了 魚皮粥魚皮真的新鮮無腥味……答配特製豆瓣醬（喔……無法忘懷） 重點是……你那個份量是怎樣……我們只有2大2小 我以為你送6人份我看晚上都不用吃了 超級經濟實惠。。。

防疫旅館老闆請我們品嚐台南在地美食選了這家嫩骨飯，徹底顛覆我對所謂入口即化的定義。這家才是真的入口即化，看到的是軟骨，吃進嘴裡卻不是骨，有如豆腐般的細緻滑嫩，便當配菜也不甘於充當配角，似有要跟主角一爭高下的態勢，好吃美味不含糊。另外加點的涼拌魚皮配上幾根薑絲，就點綴出新鮮虱目魚的鮮甜，日後再造訪台南阿輝古早味絕對是非吃不可。今天是外帶，要是能內用口味可能更加分

good

I've become a regular since discovering this little eatery about two months ago. Traditional dishes made with super fresh ingredients. The clean yet rich taste reflects hours of preparation and cooking. Still going through the menu items, and so far everything is delicious or simply beyond expectations. :) The minced meat is flavorful and perfect with white rice. The cartilage is *super* tender, the fish skin soup is very satisfying (because there is a layer of meat on the skin, making it a heartier dish than just the skin alone) and clean-tasting. The pan-fried fish tummy is (drooling just thinking about it) fried crisp and golden (the thin skin crackles with every bite), the mackerel (proudly recommended by the lady boss) is tender and not salty (I've had my share of "lightly salted" mackerel and she has reason to be proud). There is eat-in and take-out. I usually eat-in and like how they do not use one-time only dishes and utensils. Utensils are heat disinfected. Simple, clean and efficient dining area. The boss and lady boss are quite willing to patiently decipher my Taiwanese (I am learning Taiwanese and so I try to practice whenever possible - but only when they are not too busy) :). What sets them apart from the other more traditional eateries is the subtle touch of "upgrades" to focus on what make them stand out and how they can operate efficiently (and cope with the business challenges of the pandemic) without losing that touch of traditional warmth and friendliness (for example utilizing the internet as an additional venue for selling their slow cooked cartilage and minced meat in frozen vacuum packs), something clearly set up by the thoughtful new generation of this family-owned business. I find it very sweet (no pun intended about Tainan's said preference for food flavoring) to see a family working together to keep tradition alive.