開開看江浙小吃
Kaikai Look, a local eatery specializing in Jiangsu and Zhejiang cuisine, is located in a small alley on Hanzhong Street near Ximending and has been in operation for over 70 years.
If you want to visit the restaurant, it’s easier to turn in from No. 9, Section 2, Changsha Road.
Today I took out some clay pot marinated fresh meat, spicy crab, chili pork, oil-braised bamboo shoots, and snow vegetable edamame, totaling about NT$1,000.
Clay Pot Marinated Fresh:
Also known as "marinated and braised fresh," it is a standard Jiangsu and Zhejiang dish.
"Marinated" refers to cured old meat, which is now mostly replaced by ham.
"Fresh" refers to slices of pork, and "braising" means simmering the broth over low heat, similar to the Cantonese method of making soup.
Kaikai Look's marinated and braised fresh features not only pork and ham but also a lot of bean curd skin and a pack of vermicelli.
When taking out, guests are given dry vermicelli to soak at home.
The broth is not too heavy in flavor; it offers a warm, smooth sensation that allows the warmth and sweetness to melt in your throat and stomach.
Spicy Crab:
This dish is somewhat different from the popular Korean-style marinated dishes in Taipei in recent years; it is marinated with spices and then infused with a high concentration of marinating wine (usually Shaoxing wine or sorghum liquor).
In addition to the rich wine aroma, it minimizes the risk of parasites often associated with raw marinated seafood.
It is served frozen, so defrosting it at home is just the right time for the flavors to penetrate.
The sweet, fresh crab meat mixed with garlic, chili, and wine creates a slight tangy flavor that melts in your mouth with an interesting texture, reminiscent of ice cream—definitely worth a try.
Chili Pork:
This is a standard Shanghai dish, where minced meat is carefully stuffed into chili peppers, making it quite hearty.
There's a hint of spiciness in the aftertaste but not too overwhelming, so even those who are afraid of spice can enjoy it.
Oil-Braised Bamboo Shoots:
The bamboo shoot slices have a silky texture and are fragrant and tender, extremely delicious.
The fibers are meticulously selected, making each bite very satisfying.
Snow Vegetable Edamame:
Edamame is a versatile side dish, and adding some black pepper makes it quite tasty.
This time it is mixed with savory snow vegetables, providing a delightful texture alongside the salty taste of edamame—highly recommended.
Overall, this is a budget-friendly Jiangsu and Zhejiang cuisine that is definitely worth a try.
To be honest, the aroma and warmth of the marinated dish were not as strong after a long takeaway journey.
I would definitely visit the restaurant again for a steaming hot meal if given the chance.
As times have changed, some retired or former employees from the original restaurant have opened a small eatery called "Chī Chī Kàn" on Guizhou Street nearby.
I would also like to try it if the opportunity arises.
Highly recommended to everyone!
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