Read the most authentic food reviews and explore new restaurants.

User review: Has a restroom 🚾

This is a well-established Taiwanese restaurant called Ji Jia Zhuang located in Taipei, and it is also one of the Michelin Bib Gourmand recommended restaurants. The restaurant specializes in various chicken dishes, and I was lucky to secure a reservation, resulting in a very rich dining experience.

Here are the details of the meal:
• Three Flavors Chicken (White Cut, Smoked, Black Bone) $600
One of the restaurant's signatures, but personally, I found it just alright, not particularly impressive.
• Chicken Tofu $298
Chicken pieces paired with tender tofu, surprisingly a good choice.
• Sweet and Sour Pork Ribs $450
Using bone-in ribs, paired with black tomato, which is quite rare; the sweet and sour seasoning blends well with the fruity aroma, making it a highlight.
• Crispy Sausage $450
The outer skin is fried to a crisp, paired with garlic chives for flavor enhancement, probably one of my favorites this time.
• Chicken Roll $180
The filling is rich in layers, and the outer skin is slightly crispy, indicating quality ingredients.
• Vegetable Egg $230
Thick enough and not greasy when fried, a good choice with rice.
• Green Beans $298
Stir-fried to be refreshing while retaining crunchiness.
• Meat Jelly $280
Delicious paired with mayonnaise, salty and fragrant with a hint of freshness.
• Mushroom Chicken Soup $150
• Clam Chicken Soup $150
The soup base is sweet, and they are generous with the ingredients.
• Braised Pork $240
Fatty and lean interspersed, the flavor is on the heavier side, very good with rice.
• Braised Bamboo Shoots $278
Traditional flavor with a delicate texture.
• Egg Pudding (Complimentary)
Traditional pudding, smooth and not overly sweet.
• Chicken Rice & Sweet Potato Porridge ($50 per person, 4 people)
Unlimited refills, a plus.

Total: $4184

Overall, this is a Taiwanese restaurant that retains traditional flavors and maintains a certain standard, suitable for gatherings or treating guests, with mid-to-high pricing, but satisfying to eat.

The text describes a visit to a popular Taiwan food chain, 輪往鬍鬚張 (Hoo Chia Zhang), which has thus far only opened locations in the Taipei region. It notes the restaurant's frequent mentions in the news and reflects on the author’s previous positive experiences with the service. Interestingly, the establishment has adopted a self-service ordering system. Upon entering, there are no staff members to greet or assist customers, suggesting that only kitchen staff remain.

After finding a seat, the author scans a QR code to place their order. While the menu on the table recommends combo meals, there are still affordable a la carte options available. Amid rising prices, the originally expensive Hoo Chia Zhang has not seen a significant price increase, allowing it to gradually become more economically accessible, albeit with reduced service staff.

The service speed is noted to be quite fast, and the "Fragrant Braised Pork Rice" maintains its consistent quality, with tender braised fatty meat and decent side dishes, including half a duck egg, sufficient for a meal. The author mentions prior experiences with various meat items at Hoo Chia Zhang, asserting that they were not particularly remarkable and often too pricey when combined. Thus, the simple braised pork rice is still highly recommended.

Ultimately, the author concludes that dining at Hoo Chia Zhang is about seeking reliability.

At three-thirty in the afternoon, the shop is almost full. The crispy exterior and soft interior of the stinky tofu costs 55 TWD, served with a generous portion of pickled cabbage and shredded cucumber. You can choose between spicy or non-spicy. Watching the owner hustle around without a moment's break, you can tell that the flavors are beloved by connoisseurs. When customers greet the owner, it's clear that the taste is popular among regulars. This small market shop makes you want to come back for more of its stinky yet fragrant dishes.

Established in 1973, Jinman Garden has been in operation for over fifty years. The fried spare ribs in the Ximending area likely share a common origin, showcasing a similar style: thick meat on the ribs, with the batter firmly adhered to the meat.

This restaurant is often fully booked. When served, the spare ribs and vegetable rice are presented separately, allowing for a distinct experience of the substantial texture of the spare ribs, complemented by a few slices of cucumber to refresh the palate. The vegetable rice, however, does not leave a lasting impression.

As a long-standing dining establishment, it is commendable that they provide receipts.

Dong Song Pork Ribs is located near Wufenpu on Songshan Road, close to Songshan Train Station. The shop was founded in 1987, and it has been serving delicious food for nearly forty years.

Today, I enjoyed Korean kimchi fried noodles, Dong Song pork ribs rice, fried tilapia strips, fresh lemon juice, and papaya milk, totaling 415 TWD.

Korean Kimchi Fried Noodles:
Made with handmade thick noodles. The noodles are chewy and have a good bite, with the sauce evenly clinging to the noodles. The kimchi is crunchy, with a balanced sourness and aroma, giving a strong Taiwanese-Korean fusion feel. The portion is generous, truly filling.

Dong Song Pork Ribs Rice:
The ribs are bone-in loin, thick and chewy, with a flavorful marinade. The aroma and taste of black pepper complement the rice well. The white rice is fluffy and not soggy, with the addition of some braised pork on top. The side dishes are quite homey and standard, but I personally liked the fans.

Fried Tilapia Strips:
The exterior is crispy while the fish meat remains juicy. Be careful not to burn your mouth while enjoying them hot, and they're delicious paired with pepper.

Fresh Lemon Juice:
The acidity is a bit high and is better suited for heavier main dishes. It pairs perfectly with the pork ribs rice, as the strong sourness is instantly balanced by the rib’s fat, leaving only the refreshing lemon fragrance. However, drinking it alone after finishing the rice can be quite sour.

Papaya Milk:
The papaya flavor is prominent, and the milk is smooth. The overall consistency is close to that of a smoothie. I even felt a bit full after finishing it.

Overall, it is a simple yet stable Taiwanese-style traditional restaurant. The space is spacious with plenty of seating, and there is even a basement. The decor is not particularly extravagant, but it is clean and tidy, making for a very practical and delicious dining experience.

Highly recommended!

During the long holiday, I came to Daitung and saw that this stall had a lot of people so I went in. I ordered oyster omelet and shrimp omelet, but it was mostly bean sprouts with no QQ texture at all. The oysters were very small and not very tasty. Three of us couldn't finish two servings and left. Next door, people were playing ring toss with just a net in between, and there were a lot of bugs on top. The food at the nearby Daitung Night Market is much better than here.

The blue fish is a well-established restaurant in the Red Head Tribe that specializes in mixed cuisine, and it also operates a guesthouse. The ordering method allows customers to place orders based on how much they want to spend per table.

During this visit, our banquet meal included fried rice, stir-fried squid, braised fish, chicken soup with sake, cold side dishes, pan-fried meat rolls, deep-fried shrimp, and so on. The dishes were very abundant, with flavors predominantly salty and slightly oily, which makes them great for pairing with rice and wine. As far as I know, the owner is not from Lanyu, and the cooking style reflects flavors that lean more towards those of Taiwan's coastal ports.

The restaurant's signature dishes feature egg-based recipes and dishes incorporating local ingredients from Lanyu, with "tears of a lover" as one noteworthy ingredient. Other dishes might be considered more ordinary and may not leave a lasting impression.

However, the space in the restaurant is quite large, so there is ample seating for group customers, and the dishes are served quickly, making it a popular choice for collaboration with various guesthouses.

Reviewer for Kettle Chicken: Takeout Only

This place is Jia's Flavor Crispy Chicken, a long-awaited healthy food (?). I had a good impression from my last visit, and this time I was craving fried food, so I ordered online and picked it up when it was ready, which was quite convenient.

This time I ordered:
Chicken Skin $30, fried very crispy without being overly greasy.
King Oyster Mushroom $35, slightly crispy on the outside, juicy inside.
Squid $60, seasoned perfectly.
Crispy Fried Intestines $55, crisp on the outside with a nice fatty aroma inside.
Pig Blood Cake $20, a bit hard in texture.
French Fries (plum powder) $35, sweet and salty plum powder flavor, suitable for pairing with fried food.
Chicken Butt $30, rich in fat, fried to perfection.
Century Egg $20, has a firmer texture after frying, a bit special.
Total $285
Overall, the flavors were quite good, fried to be dry and crisp, without much greasy taste, I was really happy to enjoy this occasionally.

💠 Crunchy Fried Chicken King

Hi everyone, I’m Wolf Wolf🪽

Walking into the alley of Chenghe Market, there's a delightful aroma in the air—yes! That’s the allure of "Crunchy Fried Chicken King"! This local fried food stand is truly amazing—not only is it crispy, but the best part is that it’s completely non-greasy. It feels light and refreshing to eat, and every bite reaches deep into your soul with its crispiness!

🍟 Recommended must-eat fried food list:

🔸 Green Beans (Small portion $35)
The outer layer is crispy, and the inside retains the moisture and sweetness of the green beans. It’s fried just right, not too dry, and sprinkled with pepper salt for added flavor; you won't be able to stop at one!

🔸 Squid Balls (One portion $25)
I highly recommend this! The outer layer is crispy, while the inside is packed with a chewy squid filling that bursts with juice when you bite into it. It has a slight sweetness that keeps you wanting more.

🔸 Sweet Potato Fries (Small portion $35)
The outer layer is crunchy, and the inside is dense and rich. Each sweet potato stick has a natural sweetness that tastes good even when cold! Dipping it in plum powder makes it even better!

Overall, it really doesn’t feel greasy. For fried food lovers, this place is a must-add to your list! Don’t miss this stand when you’re at the market!

💠💠💠💠💠💠💠💠💠💠💠💠
🔹🏠: Crunchy Fried Chicken King
🔹📍: No. 120, Lane 126, Chenghe Road, Sanmin District, Kaohsiung City (inside Chenghe Market)

Kaiyuan Snack is a well-established restaurant in the Yechiu tribe, suitable for various types of diners. Whether you have a group looking to share dishes or a smaller party wanting individual fried rice or fried noodles with some sides, there's no problem.

Here you can enjoy local ingredients from Orchid Island. Although the freshness is just average, it's still a good option. For example, we ordered the cold octopus salad, and the portion was really generous—only 300 TWD for a plate, which is not expensive. Unfortunately, it probably came from frozen, so the texture was a bit tough.

Lover's tears are also a very local ingredient from Orchid Island. They are a type of algae that grow abundantly after rain and are a great choice for adding to dishes. Additionally, the fried noodles I ordered were also served in a huge portion, and if two girls came to eat, they might not even finish it.

Lastly, the advantage of this place is that it often opens for business, so there's no need to worry about not being able to eat here due to off-peak tourist seasons—it's a great dining spot for the local community.