Rika
李哥
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28 | 29 | 30 | 7/1 | 2 | 3 | 4 |
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คะแนน
ญี่ปุ่นการให้คะแนนของผู้ใช้3.19(1 รายการ)รีวิว
เมนู
Da Ji Pai is a popular gourmet dish in Taiwanese night markets. It is characterized by its crispy texture, spicy aroma, and most of all, its BIG size that makes you do a double-take. It is a Taiwanese-style fried chicken.
When it comes to salt and pepper chicken (Yansuji), it is a popular fried food often seen in Taiwanese night markets. It is a dish seasoned with salt and pepper that goes well with beer.
Spicy seasoned and fried pork cutlet.
A popular home-cooked dish in Taiwan, Three Cup Chicken. The name comes from using one cup each of soy sauce, rice wine, and sesame oil to cook chicken with bones.
Taiwanese braised pork rice is made by simmering fatty pork belly in a sweet soy sauce, making it a perfect match for rice. It is a popular dish in Taiwan and can be found in almost every restaurant.
A perfect dish with crispy and fragrant pork and vegetables coated in a sweet and tangy vinegar sauce that goes well with rice.
Da Ji Pai is a staple gourmet dish at Taiwanese night markets. It is characterized by its crispy texture, spicy aroma, and above all, its BIG size that makes you do a double take, making it a popular Taiwanese fried chicken.
Salt and Pepper Chicken (Yuan Su Ji) is a popular fried dish often seen at Taiwanese night markets. It features a crispy coating seasoned with salt and pepper, making it a perfect pairing with beer.
Fried Pork Chop refers to pork that is seasoned with spices and deep-fried.
Three Cup Chicken is a home-cooked dish commonly eaten in Taiwan. The name comes from the fact that bone-in chicken is cooked with one cup each of three types of seasonings: soy sauce, rice wine, and sesame oil, totaling three cups.
By simmering fatty pork belly in a sweet soy sauce, it pairs very well with rice, and you can find braised pork rice in any eatery in Taiwan.
A perfect dish to accompany rice, featuring crispy and fragrant pork and vegetables coated in a generous amount of sweet and sour sauce.
