王記天婦羅

"Wang Kee Tempura" was founded in the 1950s and 1960s. Its founding background stems from the 50-year history of Japan's rule of Taiwan. The owner Wang De originally sold fish balls, and later learned how to make them from "Master Xu" of a Japanese restaurant. burro.

There are seats around the stall for dine-in use, and the portions are not big. I originally wanted to wait for a seat, but after I bought it, I ate right next to it and could throw away the trash.
The Wangji Tempura menu only sells fried tempura, four pieces per serving 💰40
There are also small boxes of 8 pieces for $80 and large boxes of 16 pieces for $160.

Wangji Tempura pays attention to the use of fresh ingredients. It uses small sharks and conger eels as ingredients, plus cornstarch, miso, and seasonings to make fish slurry, and then puts the fish slurry in an ice bucket to maintain freshness.

Bought one serving 💰40 (4 pieces)
Handmade fish paste, fried and sold freshly, has a crispy and fluffy skin, looks very crispy, but tastes very elastic and tender. It is topped with the store's special sweet and spicy sauce and paired with salted cucumber slices. It tastes very special and different. Generally sweet but not spicy.
However, I personally prefer crispy, sweet or spicy, so you can try it here to see the taste.

⭕️ Has its own characteristics