Yu Zhen Zhai HSR Taichung Store

The original counter has been moved to the middle aisle in the direction of Taiwan Railway.

The 2 female clerks on the evening shift on 2/13 were very cordial and sincere.

The century-old shop [Yuzhenzhai], which inherits Taiwan’s warm gourmet craftsmanship, uses the best and most original ingredients without artificial flavors and preservatives. Simple and attentive. Friends who are delicious and receive gifts during the festive season are so happy and like it.

I have already said that the mung bean cake is afraid of breaking and is going to be given away. The clerk also said that if it does not fall, it will not break, and continue the rude packaging. As a result, when I opened it to the side, there were obvious cracks in a few boxes. It’s so irritating, the store’s service attitude really needs to be strengthened

The clerk is kind. I have been to this store before. In addition to the high-speed rail products, the clerk also talked to me about the products that were only available in this store.

Shopping here is very convenient?

I ordered the taro and taro mochi cakes, and they were all good. The skin was not crispy, and the taro had a mild but not prominent taste, similar to ordinary taro rolls. I expected better performance.

Taiwanese gentleness: salty cake The final itinerary of this trip to Taipei was to take the high-speed rail back to Tainan from Wuri. During the high-speed rail ride, I saw Yuzhenzhai’s steamed salty cakes and bought two boxes; although this is not the first time I ate salty cakes , And it doesn’t seem to be included in my old-fashioned dictionary. I think it’s because of the different regions, so it’s rare to see it in the south. At least when I was a kid, I didn’t have the opportunity to eat salty cakes. On the contrary, the meat floss buns tend to have this texture, and the only ones that are closer to cakes are sponge cakes and cakes. Nagasaki cake. The steamed salty cake tastes fluffy and soft with a strong aroma of shallots and minced meat; but I haven't eaten the diced bamboo shoots. The recipe is different for each store. I checked the information and found out that this was born by the Taichung gentry during the Japanese Occupation era in order to receive the younger brother of the Emperor of Japan; Prince Dai Ren who presided over the opening ceremony of the railroad. So the steamed salty cake looked like wagashi. The essence of the cake must be due to this. Yuzhenzhai’s steamed salty cakes tend to be soft and fluffy as a whole, without overly heavy minced meat and greasy onions; the heavy flavors are missing to highlight the sweetness of the sponge cake itself. It is two points more Western and one point less Japanese and Japanese. One point desktop. It is a trio of Chinese, Western and Japanese, but it is not enough for me; short onion crisp and minced meat should be the important spirit of this cake. The taste of red onion crisp is quite heavy, but the aroma of dried meat seems to be obscured. Up. Generally speaking, it’s quite delicious, but it’s a pity that I didn’t eat the bamboo shoots recorded in the literature; and since it’s the ancient flavor of Taiwan, I feel that the proportion of dry meat seems to be so small that it’s almost invisible (still not put at all). Minced pork? Looking at the official website, it seems that only the aroma of red onion crisp and the rustic sweetness of sponge cake are consistent). But for those who want a lighter taste and the nostalgic feeling of eating, it is no less a good choice.