今大魯肉飯
Located on Daren Street in Sanchong, Jin Da Lu Rou Fan is not just a snack for many locals; it represents a memory of youth. For me, it is even "the best Lu Rou Fan in Taiwan." During my student days, I often came here; even now, with a busy work schedule, I still make it a point to carve out time to enjoy a bowl of nostalgia.
Jin Da's Lu Rou Fan is composed almost entirely of fatty meat. For those who love fatty meat, this is certainly a heavenly experience. The fat, slow-cooked for a long time, melts in your mouth, giving a sticky, oily sensation packed with collagen. The flavor is on the salty side, but when paired with white rice, it becomes "one bite after another, impossible to stop." Especially since the sauce provided by the shop is ample, the white rice gets soaked in the rich braising sauce, leaving a sticky feeling in your mouth after eating. However, that stickiness is, in fact, a unique refreshing memory of Jin Da. For me, this is "the ultimate experience of eating Lu Rou Fan"!
Braised Egg: The egg yolk is slightly dry. Although the surface has a nice color, the inside isn’t fully seasoned, making it taste somewhat bland. If you are a braised egg enthusiast, you might feel a bit disappointed. However, when eaten with Lu Rou Fan, it can slightly balance out the greasiness.
Braised Cabbage: The cabbage is stewed until soft and flavorful, with some pork skin included, enhancing the collagen texture. Although the portion isn’t massive, it perfectly balances the rich flavor of the Lu Rou Fan—each bite combines oiliness with a touch of sweetness, achieving a high overall harmony.
Jin Da Lu Rou Fan is salty, fragrant, and oily, leaving a noticeable sticky feeling in your mouth after eating. For me, this is a bowl of Lu Rou Fan filled with emotional value, not just in terms of flavor but also as a comforting taste close to my student days. Even though many new shops have opened in Sanchong, if I were to choose which Lu Rou Fan would make me willingly take a detour for it, it truly would be Jin Da!