This restaurant "Jia Ke Lai" has been visited once before. At that time, I found the fried rice to be on the moist side, not very to my taste, but it seems to have undergone a name change; it used to be called "Jia Chang Bian Fan." Visiting again this time, I wanted to see how the other dishes performed.

First off, the stir-fried greens were quite good. They tasted fresh and sweet, with the cooking time well controlled—no issues of being overcooked or too oily, which is a plus. The seasoning for the Kung Pao chicken was also decent; although there wasn’t any spiciness, the salty and fragrant flavors were balanced. The only problem was that some of the chicken pieces were cut too small, making it feel more like eating chicken scraps rather than chicken cubes. Some pieces were large while others were small, and the presence of smaller pieces made it somewhat irritating, almost giving the impression of eating a different dish entirely.

The fish belly was cooked to a standard, not particularly impressive but also not a disappointment—just normal performance. The Mapo tofu was completely the Tainan version, lacking the numbing sensation of Sichuan peppercorns and the spiciness of Sichuan style. Instead, it leaned towards the sweeter side, and the taste of the doubanjiang was relatively pronounced, which made it a Taiwanese style Mapo tofu.

The speed at which the dishes were served was very quick; basically, it didn’t take long after ordering for everything to be on the table. It felt like the dishes were prepped in advance and just quickly reheated on high heat when customers placed their orders. This approach is fine, as this kind of fast-cooking restaurant aims for a high table turnover rate and cannot afford to prepare each dish from scratch at a slow pace.

Overall, this restaurant offers stable dish quality, with some areas performing well and some details that could be adjusted further.