岡山肉燥飯

I ate here many years ago. At that time, the store was as noisy and lively as a market. Every customer had to find a waiter on his own to place an order and order. This arrival may also be an unpopular period, and the process has been normalized.

Although it is called Okayama Pork Rice, its specialty is not that, but various milkfish, tilapia, seafood porridge, etc. Many people who eat here order a plate of fish head. I don't like the taste, so I order fish belly. The sauce is very tasty, the salty aroma penetrates deeply into the fish, and the fat of the fish belly is also indispensable. It can be paired with rice in just a few seconds. Finished eating.

According to my standards, the pork rice is actually a weak point. The rice is cooked until it is sticky and glutinous, and the meat is not particularly dry. It has both fat and lean meat, but there is no emphasis on it. The fat meat is not so soft that it melts away, nor is the lean meat so fragrant and tasty.

This shop mainly specializes in soups, porridges and Lu type dishes, among which Lu type dishes have more ancient flavors and kung fu. Compared with common milkfish restaurants, there are no dishes like fried fish maw, which makes them healthier and more delicious. The price is affordable. No wonder there is always a steady stream of regular customers even if it is only open during the day.