西榮魯肉飯

The old shop in Chiayi City, which is only open for four hours a day, what is its flavor like?

When I arrived at the shop in the evening, my first impression was that the indoor lighting was rather dim. Although there were elegantly patterned diffusers, I still hoped the owner could improve the lighting.

I ordered a small bowl of braised pork rice. The rice was warm, with slightly broken and a bit dry grains. The braised sauce was somewhat sticky. The fried duck egg was a soft-boiled egg, rich in flavor, which I'm sure many people would choose as a must-have side. The pork in the pork chop rice was thin and lean, with the savory sauce overflowing in my mouth.

The most impressive dish had to be the cold dish from Chiayi City. The baby corn seemed plain, but taking a bite brought extreme freshness, especially when paired with the unique "white vinegar" from Chiayi — a mayonnaise that is sweet but not greasy — which performed the best today!

The young owner, who was in charge of the kitchen, had an incredible memory, recalling the orders of multiple groups of customers. He was very enthusiastic, even suggesting we move to a larger table, and encouraged us to take more photos of the shop!