新北蘆洲美食攻略！這幾家才是真正的狠角色！連在地部落客都認證的胡椒餅、煙燻鵝肉、古早味蚵嗲！到爆料砂鍋粥，錯過絕對會後悔！

新北蘆洲美食攻略！這幾家才是真正的狠角色！連在地部落客都認證的胡椒餅、煙燻鵝肉、古早味蚵嗲！到爆料砂鍋粥，錯過絕對會後悔！

Luzhou has always been a top-tier battleground for food in New Taipei City. Whether it’s the diversity of choices or the intensity of the competition among restaurants, it’s dazzling. Not only are there many long-standing local eateries here, but there are also many hidden culinary gems. Not to mention, new shops are constantly popping up every season. The options are super abundant. This season, we’ve put together a few highlights: local snacks full of old-school flavor and childhood nostalgia, the latest rising food stars in Luzhou, and eateries that, after multiple cross-references, we’ve confirmed are absolute must-tries. This episode combines Luzhou’s nostalgic culture with its culinary reputation. I wonder if you, our fellow food lovers, and our friends from Luzhou, will be satisfied with this list. This place is Longmen Lamb. It’s been on our list for a while now. We finally have a chance to try it. When we first saw it, we thought, “Wow.” Its rating and number of reviews are quite good. So we came here feeling a bit apprehensive, worried it was one of those “check-in for a freebie” promotions. But when we got here, there was none of that. It’s just a normal place. And seeing this spread, hey, I think it’s really great. This bowl is called the Longmen Deluxe Combination Soup. It has meat slices, lamb ribs, and tendon. It has everything. Let’s dig in. And we also have to pair it with the braised pork rice. Let me tell you, you know what kind of combination this is? A Michelin combination. Right, recently, many places that got a Michelin award have this kind of setup. These meat slices are really excellent. The fat-to-lean ratio is pretty good. It’s not too tough or too fatty. And there’s not much of a gamey lamb taste. Of course, for those who are very sensitive to it, there’s still a very slight lamb flavor. But I think, based on the performance of these meat slices, I think it’s truly one of the best I’ve ever had. Because we ordered the Deluxe Combination Soup, there are three things inside. Next, let’s try the lamb ribs. The lamb ribs are also very delicious. But personally, I feel they are slightly inferior to the meat slices. Because the meat slices are just so outstanding, especially their tenderness and the slightly fatty parts. I suggest that everyone must pair these lamb ribs with their bean paste sauce. Because their bean paste sauce is the type that’s a bit heavier in flavor with a hint of spiciness. The overall complexity and richness of flavors are more than sufficient. It’s kind of like that numbing, fragrant aroma, but it’s not the kind that actually numbs your tongue. Actually, I think I prefer these lamb ribs. You like the lamb ribs more. This piece is lamb tendon. We rarely find this part in lamb soup, right? Right, you have to go to a lamb hot pot place to be able to eat it. And the way this one looks, it’s different from the ones in lamb hot pot. It’s a huge piece. You pick up this big piece and gnaw on it. This, wow. Usually, when we have lamb hot pot, it’s already cooked and then frozen. And then you… put it in the soup. But this one, I think it looks like it was cooked directly, slowly simmered until it’s like this. It’s cooked quite tender. Although I just said it took a bit of effort to chew, that’s its elasticity resisting. Actually, it breaks apart with one bite. It’s very rich in collagen. So for those who enjoy that slightly sticky feeling in their mouth, definitely don’t miss this. There’s even some cabbage in this soup. It’s so rich! When you drink the soup, you can taste the sweetness of the medicinal herbs, and you can also taste the sweetness of the cabbage and vegetables. And the best part is, the soup is endlessly refillable. Their braised pork rice is delicious. The stickiness is just right. Also, I feel the sauce isn’t overly salty. But I think the white rice is a bit of a letdown, because it’s too wet. The wetness isn’t because there’s too much sauce poured on it. The rice itself was cooked a bit too moist. So when it’s in your mouth, it feels like a big clump of rice is in your mouth. Look, I’ll scoop some up to show you. It’s a bit… It’s a real shame because it’s a bit mushy like this. It’s a pity. Everything else is excellent. And I think the braising sauce is delicious. It’s the kind with very fragrant fried shallots inside, and they use a lot of them. The flavor of the braising sauce is also fantastic. I think maybe today, maybe I came too late. It wasn’t mealtime yet. Maybe they had just finished cooking it. What a pity. Such excellent braised meat, lamb, and soup… all let down by the rice. Never mind. This should be a very easy thing to fix, right? Please fix it. This. Fixing it would add 20 points to the score. Really, really. The only major flaw today is that the rice was cooked very poorly. We’re now at A-Xi Oyster Fritters. As soon as we walked in, we were stunned by the shop’s decor and atmosphere. The whole place is like a mini “gan-ma-diam” (traditional convenience store) museum. It’s filled with a collection of nostalgic childhood items, very old-school things. And they all look like genuine old items, not like they were collected by finding some replicas to display. Let me tell you, look at that thing in the back, the rotary phone. We used those when we were kids. Kids today have never seen something like this. Back then, if you wanted to secretly call someone, using a pager or something, you’d dial like that. There’s even a talisman pasted on it. It’s awesome. Anyway, we can talk about that later. Let’s eat first. The leek rolls are sold out today. And we didn’t order the sweet potato. So here, apart from those two items, we have everything else on the menu. Oyster fritter, taro cake, and this is rice sausage and turnip cake. This turnip cake is very firm, both when picking it up and in terms of texture. And you can taste the faint, sweet fragrance of the rice. Their rice sausage is very fragrant. The moment you bite into it, your mouth is filled with the aroma of fried shallots. And there are also peanuts inside. When you bite into a peanut, because it still has a slightly crunchy texture, the whole fragrance just bursts out. The outside is coated with a bit of batter, so this part is crispy. And in the parts without batter, after frying this sausage casing, it has a unique texture. So it tastes very fragrant, and I like it a lot. I quite like this one too. This taro cake is packed with genuine ingredients. There’s a lot of taro inside, so the aroma is very rich. And also, the textures of the oyster and the cake itself are intertwined. So when you bite into it, you can simultaneously taste several different textures, both soft and firm. And the outer skin isn’t fried to be very greasy, so it has a nice, clean crispness. Especially inside, there are so many chunks of oyster. It’s really satisfying to bite into. Exactly. The outside is very crispy, while the inside is a bit chewy, creating a strong contrast. As you keep chewing, the savory fragrance of the oyster keeps coming out. I think this is a must-order item for me here. This oyster fritter is very special. The moment you bite into it, the oyster flavor explodes in your mouth. Besides that, the filling is very moist, because it’s filled with a lot of cabbage and leeks. And there’s a bit of pork inside. The pork feels like salted pork. Yes, it has that kind of feel. Because look, it has that salted pork, hind leg meat feel. The piece of salted pork is quite big, isn’t it? Right. And another thing is, I’m actually really afraid of eating oyster fritters that are too oily. This one isn’t. The skin is quite dry and crisp, and the inside is very moist. I’m telling you, the skin is crispy, and the vegetables inside are crispy. And it’s very moist. I think the way this is eaten, it’s not just following how everyone else cooks it. They’ve developed their own method for cooking it. It’s in a league of its own. So I don’t think you’ll find anything exactly the same outside. Right. I think they’ve really thought about how they want to make everything themselves. I think it’s very interesting. We haven’t added any sauce this whole time. Let’s add some now. It’s already delicious without any sauce. Oh, incredible. I’m telling you all, you must try it plain first, then add the sauce. Because the original flavor is already very complex. But when you add the sauce, it adds another layer of complexity. Their chili sauce is also quite good. I think it’s a bit like Dongquan sauce. We’ve finished eating. Let’s take you on a tour of these things. I think this is very interesting. Nowadays, we can buy those books for kids at bookstores, right? For tracing characters, writing Bopomofo or ABCs. This must be a very old-school version of a character practice book. We didn’t even use this when we were kids. This must be really old. Yeah. Looking at these tin boxes in the display case, hey, they are also very, very old. We haven’t seen those boxes in ages. In my family, too, if we get wedding cookie tins, I’ll also collect them. They become the place where you hide your house deeds, land deeds, or use them as a sewing kit or something. Let me tell you, isn’t this how it’s portrayed on TV? If you’re in your grandma’s room and find one of these tin boxes, don’t ever throw it away. When you open it, there might be gold bars or something inside. Let me tell you, my mom… when I was a kid, my mom used these boxes under her bed to store things. Inside were bank passbooks and all that. You’re exposing her secret. Yes, yes, but that stuff isn’t there anymore. I think the most magical thing in the whole shop is this. It says “Please Do Not Touch,” and it’s written on something that looks like a talisman. It has a special prohibitive power. I think this is the coolest part. Because many people… Have you ever made a call on a phone like this? Yes, I actually have. Back then, everyone was afraid that the home phone bill would skyrocket. And if they talked to their girlfriend on the phone for too long, they would go out and feed coins into these like crazy. And you’d freak out if you ran out of change. Yes, yes, yes. Oh, so you’ve done that before? No, I’ve only seen it on TV. I think the experience at this shop is a super bargain. Just think about it. If you go to a museum like this, like a “gan-ma-diam” museum, you might have to pay a 50 NTD admission fee. But for us, it’s like we paid an admission fee and got free oyster fritters. Right, and while we were sitting here eating, there’s only one table for dining in. I saw that most of the customers just buy it for takeout. So you can tell there are a lot of local customers. And many people call ahead, and just pick it up when they arrive. That means they have a lot of regular customers. This is Haibo Pepper Buns. We came because we saw in the reviews that many people said their pepper buns are delicious. Let me tell you, I saw in the reviews that someone said it’s the best pepper bun they’ve ever had. But for every pepper bun shop we’ve tried, someone has said the same thing. Yes, that’s true. However, let me tell you. When I’m picking places like this now, I like to look for ones with high ratings but not a huge number of reviews. And if, hey, the owner is a bit older, right? Usually, these are long-standing local shops that people have been eating at since childhood. They don’t do much promotion, so the number of reviews isn’t that high, but the rating is very high. But let me tell you, I saw in the reviews that someone mentioned that sometimes the second generation takes over now. But what’s rare is that the flavor and quality remain unchanged. But this is still the first generation. Okay, let’s give it a try. Let me tap it for you to see. Look at it. It’s not the type that’s rock hard when you knock on it. So I’m sure it will be amazing when I bite into it. Hey, but from my angle looking through the camera, it looks like a burger. Like from a breakfast shop, you know? It really does look like one. I’m going to bite into it now. I gently bit into it, and the crust immediately tore open. I haven’t even gotten to the meat yet, but wow, the dough is so fragrant. So I think it’s like eating those shaobing (baked flatbreads) or things like that. It gives you the same kind of happy feeling. What should I do? It’s my turn to speak. This is, I think, the best pepper bun I’ve ever had. The meat inside is very soft and tender. And you won’t get that feeling of accidentally biting into a very fatty piece and suddenly feeling a wave of greasiness. It’s quite even; the fat and lean meat are mixed well. And the pepper aroma inside is very rich, yet it’s not so strong that you feel “Wow, so spicy and pungent.” Let me tell you, I know why you think it’s the best you’ve ever had. Because most pepper buns feel very substantial when you eat them. They make you feel very full, but they’re not like a dessert, a small, delicate dessert. This is more of a light snack, right? So it’s very easy to bite and eat. And you can finish it easily. And after eating it, you feel a sense of happiness. Although you say it’s a bit small, its crust is made quite thin. That means most of it is meat. The meat-to-crust ratio is high. So I believe it’s still quite filling. I think it’s like a pepper bun version of “Xie Ke Huang” (crab shell pastry), but with a peppery meat filling inside. Mmm, I think this is also really delicious. And that meat filling, along with the outer crust, that charcoal aroma when you bite into it is fantastic. It’s crispy and fragrant but not hard at all. Yes, if you’re passing by, you should definitely grab one. Let me just say, we came to buy this when the owner was about to close up. That’s why we were able to get it so smoothly. Usually, I hear that if you don’t have to wait in line, you’re probably very lucky that day. I’m telling you, usually, when you look at a shop, if the owner has a very… how should I put it… a very friendly smile, that shop is usually bound to be delicious. Exactly. Kindness brings wealth. And look, look at this. The owner is awesome. He says that if you donate blood, you can come here and he’ll give you a free pepper bun. Everyone should come and support him. Although it looks like a burger, it’s not like a burger where you have to open your mouth really wide. You can bite into it very easily. When you get to the bottom, there are so many scallions. It’s savory and fragrant, like a small crispy pastry. Look, we’ve made so many comments. That just shows he really, really likes it. This is Chen Kee Cooked Noodles. It’s dinnertime right now, and honestly, business is booming. The whole place is packed with people. There’s a constant queue, but the table turnover is quite fast. And their food looks incredibly delicious. Let me tell you, although the sign says “Cooked Noodles,” it’s most famous for its goose meat. I just saw that he said he used to work at, wow, an old shop in Ximending. And then he came here to set up his own business. So he’s very skilled. I just saw that even the kids knew how to order. Yes, that’s right. The kids in front of us, they ticked off many items, but they were already sold out. Then the kid just instinctively said, “Okay, then I want that thing.” So I knew, ah, following his order would be the right choice. Several of our dishes later were ordered because we heard him order them. Exactly, exactly. Your eyes are so wide. Yes, this expression has appeared. Look at this. The color is so deep, isn’t it? But when you taste it, wow, that smoky flavor is so rich. I bet it’s incredibly tender. Because the meat has a pinkish hue. This meat is extremely tender. So tender that for a moment, I was confused, thinking it had the texture of foie gras, not goose meat. And there’s one thing I really like about this place: they debone everything for you. Yes, that’s right. And the plating is also presented quite beautifully. Underneath, they’ve laid a bed of these pickled onions. The purple color is very pretty. Hey, I think this is no less impressive than A Cheng Goose. Because it’s just as fragrant and just as delicious. But A Cheng can sometimes be a bit too salty, if it’s in a spot that has soaked up a lot of sauce. But this one has these onions inside, which add a bit of sweet and sour flavor. Eating them together, the overall flavor profile is elevated even further. Really, this kind of presentation, I’ve never seen it before. When I pair them like this, it feels a bit like Taiwanese-style Japanese cuisine. And let me tell you, this shop has a great feature: the goose meat is always cut through completely. Because sometimes at A Cheng, they don’t cut it all the way through. They don’t cut it properly to sever it. Like today, we didn’t order rice. But I think it’s perfectly fine to eat on its own. Yes, yes, yes. And when I was watching them cut the meat earlier, even though they were cutting a lot, I liked that they cut it all the way through. Because A Cheng, they… sometimes their cutting moves are super cool, but they don’t cut through. I was a little dissatisfied last time I ate there. They could improve on that. But this is really great. This dish is red yeast pork. Just by looking at how it was fried, I already felt it was going to be delicious. I was truly drawn in by its appearance and said we had to order it. The aroma of the red yeast is also very fragrant, and the texture is crispy. It has cooled down a bit now, but it still maintains a state where you don’t feel it’s very greasy. So it’s great. I happened to film him while he was cutting it. The sound he made while cutting it, that “katsu, katsu, katsu” sound, wow. My appetite just soared. It’s truly crispy on the outside, tender on the inside. Wow, this can compete with those famous red yeast pork shops in Taipei. It’s definitely a famous shop. They probably consider themselves a famous shop, right? Delicious, delicious, delicious. This is really, really good. This chicken roll, I ordered it following the kid in front of me. That kid was like, “Hey, if those other things are gone, I want the fried chicken roll.” And his mom said okay. When it arrived, I saw that wow, its skin is very, very thin. But after eating it, I can’t say it’s bad, but it’s not the type I prefer. The proportion of paste is higher than the meat. Personally, what I like is when the proportion of minced meat is higher than the paste, and it has a bit of that crispy texture from water chestnuts. Let me tell you, the kind your family eats is more northern style. Because the chicken rolls my family eats are always like this. Yes, that’s right. Very firm, with more fish paste, and less vegetables. It’s a more solid texture. Whereas yours have some ingredients that are looser and fall out when you bite into it. This one is really more like the kind your mom brings home. The kind of chicken roll you’re used to. Yes, yes. So I think it depends on where you’re from and what kind of flavor you’re used to. Personally, I think it’s delicious. Very delicious. This is goose blood cake. When I first saw its rice grains, I thought, “Oh, this is it.” It had that “Mr. Right” feeling. And the peanut powder they give, they’re really generous with it. And the peanut powder is also quite fresh. You can taste its nutty aroma. I think it’s great. I like it. And they’ve laid some bean sprouts underneath. Nice, nice. I didn’t expect the surprise to be at the bottom. The bean sprouts are soaked in something like a braising liquid. So the bean sprouts give you a burst of saltiness that hits you. Because when I was eating the blood cake just now, it didn’t have a very strong salty or saucy flavor. You were just purely experiencing the texture of the rice. But honestly, if you eat it together with the bean sprouts, wow, that satisfying feeling just hits. Wow, you’ve really liked all these dishes so far. You must really like this place. I love it. Their pairings are really great. And very creative. The goose intestines are just good goose intestines. Very crunchy. But look, this… The onions are back again. So, when you pair it with them, you can create a different, new flavor. Hey, they’ve actually added these onions to every plate. It really adds that finishing touch. I really like it. So, how do you think it compares to A Cheng? Its characteristics are different. So I think it’s a matter of personal preference. After all, we ordered different things. Indeed, I like both of these places very much. I’d go to whichever one is closer. Really, wow, that’s great. But both are quite close to my home. I can come here often too. Many of the places in this episode were found by watching “Greedy Ghost Who Loves Cheap Eats.” Because I’ve really enjoyed watching him eat lately. Because he eats a lot of things that are very local, very authentic local snacks. I’ve tried many of the places he recommended before, and I liked them all. I feel like I really enjoy his taste. So this time, I found quite a few shops that I looked up and… hey, I checked if he had eaten there. If he has, I can double-check. And this is one of them. And like the previous one or two places as well. Like you said, it’s a double verification. And we can verify it again. Oh, its flavor is really great. Oh right, so I think everyone can go and check out his… his videos or blog. They’re quite well-written. Because I just happened to see a post where he said he has filmed over 700 places in Luzhou. So he’s very familiar with this area. So I referred to a lot of his information. I want to thank him. This is Kuai Lao Tzu Herbal Tea. Its location is quite hidden. It’s in an alley just off Luzhou Night Market. And next to it is actually Chenggong Market, the place with the famous three-color tofu pudding. This shop is also an old establishment. The sign says 40 years, but it’s actually been around for almost 50 years. As for why it’s called “Kuai Lao Tzu” (Weird Old Man), it’s said that the owner’s father… The shop is now run by the second generation, but his father was called Kuai Lao Tzu. Because back then, glove puppetry was very popular. So many people used characters from the puppet shows as their names. So the owner said that in this neighborhood, there were also people named “Er Chi” (a character’s name), and I think there was even a “Shi Yan Wen.” But some are still around, while others may have closed down. So the “Kuai Lao Tzu” shop, they… the second generation has continued to operate it. That’s why it’s like this. Otherwise, you would see many old shops called… what did you say, “Er Chi,” right? Yes, yes. So cool. Let’s have a drink. This cup is herbal tea. You can’t adjust the sweetness level, but its sweetness is really just a tiny, tiny bit. I’d say it’s less sweet than “light sugar.” And it’s quite refreshing to drink. But again, I feel the mint isn’t very strong. So it won’t make your mouth feel extremely cool. And for us, who just ate a lot of food, it’s great for cleansing the palate. Hey, actually, when we encounter those really old shops, they usually don’t add too much mint. That’s true. Time to challenge the bitter tea. They gave me a hawthorn candy. I wonder if it will be really bitter. Hey, actually, I used to love drinking bitter tea when I was a kid. You know why? Because I could eat the hawthorn candy. This expression on my face isn’t an act. It’s really bitter. Really? It’s really bitter? This is the kind I like the most. So bitter. I just drank some. Let me tell you, it reminds me of something. You know, when I was a kid… Actually, not a kid, in high school, I used to drink ginseng tea, the kind that’s extremely, extremely bitter. This has that level of bitterness. Let me put it this way, for those of you who drink black coffee in the morning, if you take 7-Eleven’s, this is about three times as bitter. This bitterness is the kind that lingers for a long time. So after I took the first sip, you kept telling me, “Hurry, take a second sip, take a second sip.” I just couldn’t bring myself to continue. But after I took the second sip, the bitterness suddenly became manageable again. Actually, let me tell you, with this bitterness, people say bitterness gives way to a sweet aftertaste, right? For this one, it takes about 10 minutes for that to happen. Really? The sweet aftertaste comes very slowly. You guys should come and challenge it. This is definitely something worth challenging your friends who are afraid of bitter things to try. Delicious, delicious. Wow, so bitter. Let me tell you, when the mouth is bitter, the liver smiles. Oh, that’s hilarious. I just heard the owner say that the customers here and their other friends, they all went to find the most bitter tea they could, and they had a competition. His came in second place. Now I’m very curious who won first place. Is there anything more bitter than this? And the owner said that their bitter tea is actually widely acknowledged as being made with genuine ingredients, very substantial. And it has many layers of flavor. But honestly, this might be my first time drinking it, so I can’t quite taste those layers yet. I just think it’s very bitter. But it really is very rich and concentrated. Yes, it’s really made with genuine ingredients. I recommend everyone to come. This is Chao Pin Clay Pot Congee. When we came to film in Luzhou before, a viewer recommended this place to us. But at that time, it was winter, and when we came here, wow, there was a huge line of people. So we gave up. And this time, because it’s the tail end of summer, it’s not their busy season yet, so we hurried over to try it. But actually, when we arrived, we still had to wait for quite a while. Because it’s cooked from raw rice into congee, you have to wait patiently. You have to give it at least 25 minutes. Right. During that time, I recommend watching one of our videos. By the time you finish, you’ll be hungry, and the food will have arrived. Right. And if there are more people, you can watch two videos. Since it was our first time, the owner recommended we try the Mixed Seafood Congee. The ingredients inside are really abundant. We ordered the individual portion today. For one person. I didn’t expect it to be such a big pot. And the ingredients inside, wow, there’s… abalone, a whole one. And scallops. Where are the scallops? Also whole ones, right here. Hey, these are high-quality scallops. Right. And the shrimp, they’ve even peeled and deveined them for you. There are two. This is really awesome. Let’s eat. And squid. These are all my favorite ingredients. So for a first-timer, I’d only recommend this to myself. What’s this congee called again? Mixed Seafood Congee. Wow, it’s so delicious. There’s a faint hint of pepper aroma inside. And the rice grains, even though they’ve been boiled until soft and mushy, they still manage to keep their original shape. I’m telling you, this bowl of congee is very sweet. Besides the natural sweetness extracted from the rice grains, the sweetness of the ingredients inside, the seafood, has all melted into it. So basically, if you try to get just a spoonful of broth from this congee, you can’t. It’s completely integrated with the rice and the congee itself. Right, and its ingredients are also very fresh and sweet. And I actually think this one is 220 NTD, for an individual portion. And it’s definitely more than enough for one person. I think there are so many ingredients. Let’s try its fresh shrimp. Hey, I actually quite like this because we’ve been eating a lot of vermicelli recently. And our feeling about vermicelli is that every spoonful of vermicelli should have ingredients in it. This is like that. Every spoonful of congee has ingredients. Its shrimp are very, very fresh and sweet. And most importantly, every time I have to peel shrimp, I get lazy and don’t want to eat it. They’ve already peeled it for you and deveined it. And it’s still very tender. And the shrimp heads are left in to cook, so the overall aroma of the congee is very fragrant. Okay, let’s try this abalone. It looks very fresh. And its size is actually quite okay. It’s not very small. So a single portion comes with one abalone. And the other things we mentioned, some come with one piece, some with two. If it’s a two-person portion, it’s doubled. And a four-person portion would be four times that. It’s quite tender, easy to bite through. Mmm. This scallop is also delicious. All the flavors of the sea are in here. So if you cook it a bit longer, all the sea flavor will go into the congee. But that would be a waste. This scallop is a good quality scallop. I added some of their chili powder. This is the way the owner recommended we eat it. Looking at this chili powder, it’s really not ordinary. Just smelling it, it’s very fragrant. This should be something like shichimi togarashi, and… It’s salty, isn’t it? Oh, because the congee is actually still quite hot. So when I took a bite, I couldn’t really taste much saltiness. But it’s very, very fragrant. Plus, since it’s already a hot food, when the spiciness kicks in, that burning sensation is amplified. So if you eat this in winter, wow, it’s so warming. So, is it spicy? Not too spicy, just a hint of aroma. So it’s to enhance the aroma. So if you’re afraid of spicy food, it’s acceptable. Just add a little less. Overall, we think this place is fantastic. Whether it’s in terms of its value for money or its level of deliciousness. And we were actually already very full before this, but unexpectedly, eating this pot of congee actually had an appetizing effect. It really did. Mmm, and setting aside its many amazing supporting ingredients, the congee itself has a fantastic flavor. When it was cooking earlier, I could smell a faint aroma of sesame oil. Wow, it was so captivating. I recommend this place. Highly recommend it. In the winter, I think it’s a great place to come. But you must call ahead. Because I heard that if you just show up, you’ll definitely have to wait. So you have to call, please, please. Otherwise, if you show up, see that there are too many people, and then come complain to me, I’ll get angry. So delicious. Highly recommended. Let’s wrap things up. We’ve actually filmed several episodes in Luzhou. And the food options here in Luzhou are very abundant. So when we were making our choices, it was actually very difficult. Because if you’re looking for, for example, night market snacks like these, or those traditional old shops that have been around for decades, or some of the newer, trendier food spots, they are all very outstanding. So it’s very hard to narrow down the scope. The shops we chose today, some of them are relatively new, some don’t have that many reviews, but have very high ratings. Some also came from recommendations from our own viewers. Then we cross-referenced them with bloggers or food critics to make comparisons. That’s how we made our selection. So, the overall eating experience was actually quite delightful, right? Today, for most of the shops, the chance of me revisiting is quite high. So, we recommend them to everyone. We hope you can go and give them a try. And if you have any other recommendations, you can continue to leave comments for us. That’s all for today. Bye everyone

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店家及景點詳細重點整理
1. 龍門小羊肉 (00:56)
* 特色： Google評價與評論數都很高，是在地人氣店家。
* 餐點：
* 龍門豪華綜合湯： 內容豐富，包含肉片、羊排、腳筋。湯頭帶有藥膳與高麗菜的甜味，可以免費續湯。
* 羊肉片： 肥瘦適中，幾乎沒有羊羶味，口感軟嫩，被評為吃過數一數二的好吃。
* 羊排 & 腳筋： 羊排推薦搭配店家的特製豆瓣醬（重口味帶點麻香）；腳筋Q彈軟爛，充滿膠質感。
* 滷肉飯： 滷汁非常優秀，紅蔥頭香氣十足，但可惜當天白飯煮得太濕軟，是唯一缺點。
2. 阿熙蚵嗲 (05:05)
* 特色： 店內裝潢像一間小型的「柑仔店博物館」，充滿古早味的童趣老物件，用餐體驗非常特別。內用僅一桌，多為在地人外帶。
* 餐點：
* 蚵嗲： 自成一派的作法。外皮酥脆不油膩，內餡多汁（高麗菜、韭菜），還包著類似鹹豬肉的大塊豬肉，層次感豐富。
* 芋粿巧： 真材實料，芋頭塊很多，香氣十足。外脆內黏，口感對比強烈，咀嚼時鹹香滿溢，大力推薦必點。
* 米腸： 油蔥與花生香氣濃郁，外皮炸過後口感特殊。
* 蘿蔔糕： 口感非常扎實，吃得到米本身的甜香。
3. 海伯胡椒餅 (10:23)
* 特色： 在地人從小吃到大的老店，評價極高但評論數不多。老闆親切，有人情味（捐血送胡椒餅）。
* 餐點：
* 胡椒餅： 被評為「吃過最好吃的胡椒餅」。
* 外皮： 像「胡椒餅版的蟹殼黃」，酥香但不硬，麵香氣很足。
* 內餡： 肉餡軟嫩，肥瘦均勻不油膩，胡椒香氣足夠卻不嗆辣，底部蔥量也很多。
* 大小： 屬於小巧點心類型，吃起來輕鬆無負擔。
4. 辰記煮麵 (13:50)
* 特色： 招牌雖是煮麵，但以「煙燻鵝肉」聞名。師傅來自西門町老店，功夫深厚。用餐時間人潮洶湧，是在地人熟知的名店。
* 餐點：
* 煙燻鵝肉： 煙燻味濃厚，肉質極度軟嫩，口感如鵝肝。已貼心去骨，搭配解膩的醃漬紫洋蔥，層次感勝過許多名店。
* 紅麴燒肉： 外皮酥脆，內裡軟嫩多汁，冷掉也不油膩，水準極高。
* 鵝血糕： 口感佳，花生粉給得大方。底下鋪墊用滷汁浸過的豆芽菜，鹹香的搭配讓人驚喜。
* 雞捲： 口感扎實，魚漿比例較高，屬於傳統的北部口味。
5. 怪老子青草茶 (20:22)
* 特色： 位於蘆洲夜市巷弄內，經營近50年的老店。店名「怪老子」源於早期風靡的布袋戲角色。
* 飲品：
* 青草茶： 甜度極低（比微糖還低），清涼退火，薄荷味不重，溫和順口。
* 苦茶： 真材實料，非常非常苦！苦味持久，回甘慢，據說在「比苦大賽」中獲得第二名，是名副其實的挑戰級苦茶。
6. 潮品爐粥砂鍋粥 (23:37)
* 特色： 冬天需要大排長龍的名店，建議夏天來訪或提早電話預訂。粥品皆為生米熬煮，需耐心等候至少25分鐘。
* 餐點：
* 綜合海鮮粥： CP值爆表！一人份就非常大鍋。
* 用料： 滿滿高級海鮮，包含整顆鮑魚、干貝、已剝殼去腸泥的鮮蝦、透抽等。
* 粥底： 完美融合了米香與海鮮的極致鮮甜，帶有淡淡胡椒與麻油香氣，好吃到讓人開胃。
* 辣粉： 店家特製，能提香增添層次，但不會過辣。

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