這才是老台北的味道？！一場加起來超過三百歲的食旅，從小吃到大的老麵包子、麵線羹，還有全台唯一油煎山東大餅！

這才是老台北的味道？！一場加起來超過三百歲的食旅，從小吃到大的老麵包子、麵線羹，還有全台唯一油煎山東大餅！

If there was a journey that let you taste 300 years of Taipei’s stories in one day, would you join? This time, we’re heading into Zhongzheng District, the culinary heart of Taipei. Everyone has a flavor that comes to mind when they close their eyes. Today, we’re searching for those tastes that carry memories. An old-fashioned meat bun that oozes with savory aroma when torn open. A bowl of springy noodles that brings new life to traditional cold noodles. And a plate of pork chop with vegetable rice that holds a story of gratitude. These flavors don’t just fill your stomach; they also warm your heart. Follow us into the alleys to taste Taipei’s most heartwarming stories. Finally, we’ll visit a century-old Japanese historic site to feel the intersection of literature and time. This episode is a culinary journey through time and space. Let’s go. This is Kang Le Yi Snack Shop. It’s a time-honored local establishment. If you want to find steamed buns made with old dough in Taipei, I think in this area, you can find the most classic and ideal flavor you’re looking for. And Kang Le Yi Snack Shop is one of the classic representatives. When you tear it open, it’s so savory and aromatic. And its dough is old dough. It looks so delicious. This is the kind we like the most. Let’s dig in, let’s dig in. Wow, when you take a bite of this bun, it’s savory and aromatic, but not greasy. It’s filled with pork aspic, which makes its juice very abundant. But when we tore it open, the dough was already soaked in the juice. It’s very savory, but it doesn’t make the dough too soggy. This bun has a very light and sweet flavor, unlike some buns that are very heavily seasoned. So I think I could probably eat five or six of these in one meal. They are quite small. One bun is 18 NTD. We came late today, so we only got the meat buns. Actually, they also have red bean paste buns and vegetable buns. The vegetable buns at Kang Le Yi are filled with bok choy. They are said to be one of the best bok choy buns in all of Taiwan. Many foodies consider this the most classic in their hearts. Yes, certified. I also think this meat bun is delicious. This shop is open for breakfast. Besides buns, their dry noodles and soups are also very good. But since we’re eating a lot of noodle dishes today, so for the noodles, we’ll skip them for now. Right, and many people like to have their wonton soup. This is Lan Hua Ting Cold Noodles. Looking at the decor, I thought it was a pretty new shop. But it turns out they have a history of about 60 years. They started out as a small stall under the Zhongzheng Bridge. And they sold Sichuan-style savory and spicy cold noodles. Then they modified it to suit the Taiwanese palate. Now that the second and third generations have taken over, they’ve added some new and creative flavors. Because if you want to find these classic Taipei foods, I think cold noodles are a very representative part of it. We were originally in this neighborhood and found another cold noodle place. And it had a higher number of reviews. We were choosing between the two, wondering which one to eat. But personally, I really like to eat creative flavors. I thought, this salted egg yolk cold noodle, I’ve never had it before, so I chose this place. Let’s try it first. We’ve all had lemon cold noodles. This is the first time I’ve seen a salted egg yolk one. I really like this salted egg yolk sauce. When I first saw the color, I was worried. I thought it might have a strong mayonnaise taste. But it doesn’t. It really captures the salted egg yolk’s eggy and savory aroma very well. It totally gets the essence of it. I think its whole feel is a fusion of innovation and tradition. And I think if you prefer the classic route and aren’t into such innovative flavors, you can still order the classic flavors. But overall, I quite like it. The noodles are very springy. The temperature is just right too. I think the thickness of the noodles is a bit on the thicker side. Delicious. It’s really springy. So if you like cold noodles with a lot of texture, this is great. And it’s very… how should I put it… It’s suitable as an appetizer. It’s super appetizing. I had one bite and got hungry all over again. I came here to get full, but I’m getting hungrier as I eat. In this bowl of noodles, there are two pieces of very thick tofu skin. Wow, when you eat it, you get this feeling of satisfaction. And I just looked at the menu, I think they are very thoughtful. Each type of cold noodle comes with different toppings. Let me tell you, in cold noodles itself, you don’t really remember them having tofu skin. But actually, they do have the kind that’s shredded like tofu strips, along with egg strips. But here they just give you a whole piece of tofu skin. Mmm. I highly recommend this to
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foreign tourists. Especially Japanese people and so on. Because this flavor is actually quite Japanese-style. This combination is very similar to udon noodles. There’s a sense of familiar yet strange. I think it’s very delicious. I saw that they actually changed their menu just a few months ago. It used to be called cold mixed noodles and hot mixed noodles. Yes, they sell both cold and hot versions. So what we’re having I think is a bit more similar to the cold mixed noodles. This bowl of salted egg yolk mixed noodles is 140 NTD. They also have more classic flavors for 70 NTD. That’s about the same as regular cold noodles. They also make a hot version of this salted egg yolk dish. Next time I might want to try the hot one. I think they are very honest with their customers. Because from the moment the noodles arrive, they start weighing them. They even weigh the ingredients. So basically, every bowl you get, the portion size will be consistent. I think it’s a pretty meticulous and refined shop. This is Tsai Wan Hsing. It’s also an old restaurant. It has a history of 72 years. Usually, when you hear a name like this, you’d immediately think that the owner’s name is Tsai Wan Hsing. But that’s not the case. The story goes back to the Chinese Civil War, when the owner of Shanghai’s Tsai Wan Hsing restaurant helped the owner of this restaurant escape to Taiwan. To commemorate him, this owner also named his restaurant Tsai Wan Hsing in memory of the person who helped him. This restaurant serves Ningbo cuisine. Usually, to eat at this kind of restaurant, you need a larger group to order the big dishes. However, you can also have snacks here. So when we came in, we saw a lot of people, like one or two people, just coming for a small bite. I think this restaurant is great. When we saw the menu, the more we looked, the more we wanted to order. But we have too much to eat today, we won’t be able to finish it all. You order one thing and then you see the next one, “Oh, I want to order that too.” We want to order a whole table of food. This place might be on our list for next time, like for a friends’ gathering or a family dinner. Let me tell you, I just saw the side dish counter, it’s super impressive. Those are all very skillfully made dishes. Alright, let’s eat what we ordered today. Today we ordered for you all some of their most classic items. This is pork chop with vegetable rice. Usually, I’m already very satisfied with just a pork chop rice. But I didn’t expect the rice underneath to be vegetable rice. The pork chop is a bit different from what we usually have. It’s not the same. When it was served, wow, the tangy aroma filled the air. But I think you should eat this as soon as it’s served. Because we’ve been filming for a while, after it cooled down a bit, I feel the meat has lost some of its juices. But I think its pork chop is fried in a way similar to Jin Xian Pork Chop. It has no batter at all. It’s fried very dry, but I think it tastes very fragrant overall. Because as you chew slowly, the aroma of wine gradually comes out. Let me tell you, it’s meant to be eaten with this slightly dry texture. That’s how you can bite into the pork chop’s deep-fried aroma, and it mixes with the aroma of wine. And actually, I think it has quite a strong flavor, but it’s mixed with that tangy aroma, so the more you eat, the better it tastes. Not greasy. I think this pork chop goes really well with the rice. Because if the pork chop was fried greasy, it would completely ruin the texture of this rice. This rice is also very special. Because I’ve rarely had Shanghai-style vegetable rice where the bok choy is so large in volume, and you can still taste the bok choy’s moisture and sweetness. Let me tell you, when you just scooped up the rice, oh, the aroma was so rich. And with the pork chop, it’s like they blend together. You should try it, it’s really unique. This is a Huzhou-style meat zongzi. When I was little, my mom often bought them for me from Nanmen Market. And the first time I had that meat zongzi, I was so amazed. How can the rice grains be so sticky and mushy? Although mushy things might not sound delicious, it was super delicious. And the piece of meat inside is a whole chunk like this. Look. Wow, even eating this alone would make you very happy. So satisfying. And when you just picked it up, it felt very soft and tender. Like this. Yes, and I have to tell you, this restaurant’s Huzhou-style meat zongzi, what makes it so good is even though it’s very mushy, but inside, look, the rice grains are still distinct. So you can taste two textures intertwined at the same time. It’s this feeling. Although you see the surface of this meat is shredded, inside each shred, there’s a layer of that gelatinous texture. It’s so comforting. When you just had that bite, your eyebrows really… You looked so smug. Furrowed together. Yes, it must be delicious. Look, look, this piece is also the essence. If this fat melts into the rice, it’s super delicious too. And let me tell you, this meat, as you eat it, you’ll get a hint of wine aroma. Slowly seeping out. Hey, after eating these dishes, you could really get drunk, I’m telling you. Hey, seriously, I think this is much more refined than the one at Nanmen Market. But the price seems to be about the same. These are sesame tangyuan. One serving has four pieces. We originally wanted to order the fermented rice wine tangyuan, but honestly, fermented rice wine tangyuan is not for everyone. Then we saw their regular sesame tangyuan, which is served in an osmanthus soup base. It looked very impressive, so we thought we’d order it to try. Let me have a sip of the soup first. Although it’s just regular sweet soup, with the addition of osmanthus, it’s not ordinary anymore. It really has a faint osmanthus fragrance, and it’s used appropriately, not too strong. And when the tangyuan enters your mouth, it’s very soft in your mouth. It reminds me of my son’s face. It’s always my son’s face. And look, although I’m showing everyone this bitten cross-section, but actually from the other side, you can see the sesame showing through the tangyuan skin. This is very delicious. And the sesame is very fragrant, and the sweetness is not too high. It’s the kind that everyone will like. I’m telling you, from the appearance, you can already tell if it’s good or not. Because if the tangyuan can be cooked through, usually that tangyuan’s skin is very delicious. I’m telling you, this soup, actually, its sweetness is just like water, but the osmanthus fragrance is very pleasant. When you eat it, just have the tangyuan and the soup in one mouthful. The flavor is very fresh and refined. It’s the kind that will really surprise you. I love this so much. I want to remind everyone, when you’re eating tangyuan, don’t talk. It’s very easy to choke. See? Doesn’t it just make you want to eat it? Eating what’s in my bowl while eyeing what’s outside. It’s delicious. I just had that pork chop, even the bone, wow, I gnawed on it for so long. So fragrant. We’re taking everyone to a place that’s perfect for spacing out. This is Kishu An Forest of Literature. This place is perfect for you to meet up with a few friends after a meal, to take a walk and stroll around, to sit and chat. I even saw someone earlier bring a small mat and lie down here. But I was too embarrassed to take a picture of them. Kishu An Forest of Literature is a Japanese-style garden. Actually, its history is over 100 years old. It’s currently a designated municipal historic site in Taipei. Although it’s a historic site, because in 1996 and 1998, the buildings here were burned down, so not everything is the original from over 100 years ago. We’ve seen so many historic sites in Taiwan. Usually, these Japanese-style houses were former police dormitories or civil servant dormitories. But this one is especially different. In the very beginning, it was a Japanese restaurant. A Japanese family opened it after they came to Taiwan. Originally, this Japanese restaurant’s first branch was located in the Ximending area, called Kishu An. This place is the Kishu An Annex, which means it was a branch. When we went to Japan before to eat very expensive eel rice, we also dined in a restaurant like this. And the space was very similar to this, with a garden and several buildings connected by corridors like this. The whole atmosphere was great. It’s very cool here. There’s ventilation on both sides. When we first got here, we even saw someone over there taking a little nap. This is very interesting. Here is an old photo, and over here, they hand-traced it and wrote down who this person is, who that is, and what their relationships are. Super cool. I’m telling you, this place is really great for lying down. Out of ten people who come here, nine of them are lying down. In such a literary place, only you are always lying down. Let me tell you, they even have cushions ready for you to sit comfortably. They say as long as you use it properly, you can use it. So comfortable. We’ve talked about the origin of the three words “Kishu An.” Now, where do the words “Forest of Literature” come from? Let me tell you, this part actually appeared in my university course materials, so I’m quite familiar with it. After the war, the Nationalist government took over this place, and it became a dormitory for civil servants’ families. At that time, the nine-year-old future novelist Wang Wen-hsing lived in this very house. So this house holds significant importance for Taiwan’s literary circle. That’s why this place is called the Forest of Literature. Wang Wen-hsing has a most important work called “Family Catastrophe.” And this building, which is a model of the house we’re in now, is actually the setting for the book “Family Catastrophe.” It’s the background. There are exhibitions here from time to time. It’s a great place to walk around. You need to take off your shoes and wear socks to enter. If you’re not wearing any, you can buy them next door. It’s only 30 NTD a pair. This is the restaurant and bookstore of Kishu An Forest of Literature. The bookstore mostly sells literary works and some cultural and creative products. Because this Kishu An Forest of Literature is closely related to Wang Wen-hsing, so this bookstore has a special section set up for Wang Wen-hsing’s selected books. So you can see many of his works here. The restaurant here has a very interesting feature, which is the “Writer’s Private Kitchen.” This “Writer’s Private Kitchen” is actually based on writers’ recipes, writers’ cookbooks. They personally come to this restaurant to teach the restaurant, “Hey, this is how you make it, how you make it.” And the restaurant makes it for everyone according to that. I think it’s super cool. They even have dishes for spring, summer, autumn, and winter. Oh, I really want to try that Fang Tzu’s braised pork. I think the beer duck looks delicious. Look at these big trees behind me. They are actually the result of the local residents’ efforts to protect the trees when this place was established as a historic site. And I think these trees are more or less related to the “forest” part of “Forest of Literature.” This is Tong An Street Vermicelli Soup. It’s been here locally for 50 years. A friend of ours recommended this place. He said it’s the best vermicelli soup he’s ever had. Although we’ve heard that a lot, we’ll give it a try to see if it’s really the best. It just got to the table and you already said, “Let me tell you, this is super delicious.” I was thinking, you haven’t even tasted it yet, what makes it so delicious? I said it’s super impressive. Because it’s very special. I’ll tell you guys later how impressive and special it is. Let me tell you, this place’s menu is super cool. They sell vermicelli, and they sell meat thick soup (rougeng), and there’s something called vermicelli thick soup. It’s basically vermicelli mixed with meat thick soup. Let me tell you, Taipei vermicelli is just vermicelli. And Changhua’s vermicelli thick soup is just vermicelli. But this place really has vermicelli thick soup. It fits the name. Yes, it’s literally vermicelli plus thick soup. I can taste that its original vermicelli is the classic flavor that everyone likes. It’s salty enough, and its bonito flavor is also strong enough. But after adding the meat thick soup, hey, you can taste that it’s the flavor of the two combined. And the soup is thick like this, but it’s very fragrant. It has a hint of sweetness. Let me tell you, it’s probably because its meat thick soup is on the sweeter side. So this whole bowl is quite like vermicelli, but it’s sweeter, with a little hint of leaning towards meat thick soup. But it’s delicious, really delicious. And the meat thick soup inside is very firm. It seems to have something like pork balls in it. The meat thick soup is very sweet too. Hey, actually, right now, a bowl for 50 NTD, I think is not expensive, because many places charge 80 or 90 NTD now. Mmm, it’s really a bargain. Yes. The vermicelli itself is also quite outstanding. It’s not too mushy, and the thickness is uneven, which means it’s handmade. I think you should probably add chili. Let me tell you, because many people in front of us were like, “Oh, I want two scoops.” “I want three scoops,” they would tell the owner. Should we add the stinky tofu in? Let’s wait a bit. This is the first time I’ve voluntarily wanted to add chili. Because so many people were adding it. One scoop. I’ll add a little less first. Because my friend who told me this place was good …the friend who said it was good, he also loves spicy food. I think it has a lot to do with this chili. The afterkick of this chili is quite strong. It’s actually very spicy, and there’s a little bit of sweetness in it. So this bowl is really quite a southern-style flavor. This is recommended for those who like sweet flavors. You’ll probably like it. But for those who particularly dislike sweet flavors, you might want to take note of that. Next up is the stinky tofu. Their stinky tofu is a bit special. Usually, large intestine vermicelli is paired with fried stinky tofu. But theirs is braised stinky tofu. Let me tell you, if you like spicy food, you must come to this place. Because their chili is really very impressive. I can’t handle too much spice, but their chili is so fragrant. I just dipped the vermicelli in it, that chili is delicious too. It’s the kind of spiciness that burns your throat. This spiciness is a bit different from the chili sauce just now. It’s slightly different. The tofu itself is also very impressive. Its texture is firm and chewy. It actually has a little bit of the texture of hundred-page tofu in it. Hey, this stinky tofu is very delicious. I think this bowl is the kind that those who love strong flavors will really like. And when you eat it, the tofu is actually very firm, but when you bite into it, the juice still bursts out from the middle. Even though I can’t handle too much spice, I still want to have one bite after another. And they add a lot of cilantro. People who hate cilantro will definitely not be able to take it. But those who love it will love it to death. In this braised sauce, it’s really very fragrant. And you can see broad bean paste and dried shrimp. I think it’s like what? The spiciness of dried anchovy chili. The flavor of the whole soup is actually sweet. And it’s the sweetness of dried shrimp and the sweetness of the soup. I really think this tofu is worth coming to eat. And it’s perfect for adding noodles. Yes, if you buy three or four bowls, and go home to make a stinky tofu pot, wow, that’s a luxurious treat. I wouldn’t dare say it’s the best vermicelli, but this stinky tofu is really the best in this area. I think so too. This is Xiao Lu Yu Shandong Da Bing. It claims to be the only pan-fried Shandong flatbread in Taiwan. But what’s interesting is, this Shandong flatbread is not made by a Shandong person, but by a Fuzhou mom. On this wall, there’s a report that says so. We saw in the information that someone specially drove from Tamsui to buy it. We rode a scooter, and it was raining a bit. Our determination is stronger than his. Let me tell you, because a few days ago, we had some really delicious salty soy milk in Taipei. And at first, I was thinking, I was looking up that soy milk. I thought, we have to have some soy milk. Then I saw someone say that this place is even better than Ding Yuan’s. And that one is very famous. I thought, wow, let’s try it first. Because at this time, only this place is open. Okay, let’s try it. I also liked to eat Shandong flatbread when I was little, so it’s not unfamiliar to me. But this Shandong flatbread is the most special one I’ve ever had. When you bite into it, wow, that fermented rice wine aroma is so strong. And inside, it’s very savory. I think it’s no worse than the original Shandong flatbread. And being pan-fried, it’s really, really fragrant. There’s an oily fragrance in it. Let me tell you, when you eat the part with scallions, that oily fragrance… The savory and oily fragrances burst out together. No wonder it’s pan-fried. Because I think compared to the dry-roasted one, it adds another layer of fragrance. But each has its own benefits. I personally love to eat shredded radish pancakes. I have to order it when I see it, so I gave it a try. Let’s take a bite and see. The dough of this shredded radish pancake is the same as the Shandong flatbread. It’s the fluffier kind. So its size, I think is also particularly large. And the shredded radish inside is also quite full. It’s just that today, the radish was a bit bitter. And the owner said it might be because Taiwanese radishes are seasonal. They are a bit bitter now. In a little while, they will be very sweet. He said the radishes are all small these days, so they taste a bit bitter. After a while, they will be very fresh and sweet. Yes, so I think if you come here next time, you can ask if the radishes are good recently before ordering this. Otherwise, its dough and everything else are very savory and delicious. Its dough is the type that’s more chewy. So it’s different from the usual pan-fried or deep-fried crispy texture. This salty soy milk, when I first started drinking it, I tasted a little bit of a roasted, burnt flavor. And a little bit of sourness from vinegar. Then, after we added chili oil and soy sauce, wow, the deliciousness of the whole bowl was elevated. It’s good, but I still think the one from Si Hai Soy Milk last time was much, much better. That one is still number one for now. We’ll continue to search for other salty soy milks later. Or if you guys have any better recommendations for salty soy milk, because after we had it last time, we went home and frantically searched for places near our house. We tried all the nearby places, but they were still far from it. We were craving salty soy milk for three days straight. Yes, and I think for this place, the other things were just okay. I think the Shandong flatbread is quite worth trying. We found the source of the sourness. Because I just tasted something crunchy, I thought it must be preserved radish again. But it’s not, it’s pickled mustard greens. So this sour taste comes from the pickled mustard greens. It feels quite novel. Quite interesting, huh? Let’s wrap it up. Today we came to Zhongzheng District to eat some old Taipei specialty and classic foods. And I think if tourists come to Taipei, honestly, you should start with these military dependents’ village foods. Because if we often travel to Tainan, or travel to Keelung, we’ll look for some local specialties. Of course, in Taipei, there are also some, you can find the kind of classic snacks from Tainan. But they’re just not as good as the ones in Tainan. And similarly, if you’re in Tainan or Keelung, if you find these things, they won’t be as good as in Taipei. Yes, so I think today, the things we ate earlier, are all very suitable for you to specially eat when you come to Taipei. Because if you go to other food cities, you probably won’t find something this delicious. Today in our itinerary, we arranged a visit to Kishu An. And actually, the whole area is not too difficult to walk. It won’t take too long. So everyone can arrange it as a relaxing half-day food and sightseeing tour. I think if you live in nearby cities, you can also make a special trip to eat here. Because when we were queuing to eat that vermicelli soup, we happened to run into viewers who have watched our channel. And they also specially came from Yingge. So everyone is like that, they don’t want to eat in the places they’re tired of living in. But coming to eat in the surrounding areas, it’s quite good. Like, if you live in places like Sanxia or Taoyuan, I think it’s quite convenient to come here. And these specialties, maybe you might not be able to find them where you live. I think everyone can come and try it. The things I found today …the delicious things I found, I’ll post them at the end of the video as our MVP for today. So you guys can use it as a reference. That’s all for today. And if you guys have any other delicious food or fun places, you can continue to leave us comments. So that’s all for today. Bye everyone. Bye bye.

🏠加入會員｜成為「CHILL大使」，做我們最強力的後盾，還有會員影片搶先看！！！
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店家及景點詳細重點整理
1. 康樂意小吃店
* 特色：在地老字號，以「老麵包子」聞名，是台北經典代表之一。
* 肉包 (NT$18/顆)：
* 麵皮：使用老麵製作，能完美吸附湯汁，口感Q彈不軟爛。
* 內餡：豬肉凍加熱後融化成飽滿湯汁，油香十足卻不油膩。
* 口味：清甜不重鹹，讓人想一吃再吃。
* 其他推薦：豆沙包、青江菜包（被美食家譽為全台最好吃之一）、乾麵、餛飩湯。
* 注意：早餐時段營業，晚來品項會賣完。
2. 蘭花亭涼麵
* 特色：近60年老店，從川式鹹辣涼麵改良，現加入創新口味。
* 鹹蛋黃涼麵 (NT$140)：
* 醬汁：鹹蛋黃醬香氣濃郁，無美乃滋感，完美詮釋蛋香與鹹香。
* 麵條：比一般涼麵稍粗，口感非常Q彈有嚼勁。
* 配料：附有兩大塊厚實豆皮，增添滿足感，且每種涼麵配料都不同。
* 其他特色：
* 口味創新與傳統融合，也有經典口味（NT$70）。
* 店家會精準測量麵體與配料重量，確保品質穩定。
* 整體風格精緻，也適合推薦給外國觀光客。
3. 蔡萬興
* 特色：72年歷史的寧波菜系老店，適合大菜聚餐也適合單人小吃。
* 排骨菜飯：
* 排骨：無裹粉酥炸，口感偏乾但越嚼越香，帶有獨特的酒香與酸香氣。
* 菜飯：青江菜體積大，吃得到蔬菜的水分與甜味，米飯香氣十足。
* 湖州肉粽：
* 口感：米粒黏糊但依然粒粒分明，口感層次豐富。
* 內餡：整塊豬肉軟爛入味，帶有膠質感與淡淡酒香，比南門市場的更精緻。
* 芝麻湯圓：
* 湯底：使用桂花糖水，清香脫俗、甜度適中。
* 湯圓：外皮極度柔軟，內餡芝麻香濃不甜膩。
4. 紀州庵文學森林
* 特色：市定古蹟，百年歷史的日式庭院，飯後散步、放空的好去處。
* 歷史背景：前身為日式料理餐廳「紀州庵支館」，戰後成為小說家王文興的故居，是其名著《家變》的背景，因此深具文學意義。
* 參觀重點：
* 入內需脫鞋著襪，感受日式房舍的氛圍。
* 書店販售文學作品與文創商品，並設有「王文興選書專區」。
* 餐廳提供「作家私房菜」，由作家親授食譜，重現文學家的料理。
* 庭院綠樹成蔭，是居民護樹的成果，氛圍寧靜涼爽。
5. 同安街麵線羹
* 特色：50年在地老店，朋友口中「最好吃的麵線羹」。
* 麵線羹 (NT$50)：
* 組合：將經典的鹹香柴魚味麵線，與偏甜的肉羹湯結合，口味甜鹹交織，偏向南部風味。
* 肉羹：口感紮實，帶有甜味。
* 臭豆腐：
* 特色：非油炸，是紅燒口味，非常推薦。
* 豆腐：口感Q彈紮實，類似百頁豆腐，吸飽湯汁。
* 醬汁：辣中帶甜，香氣濃郁，能看到豆瓣與蝦米，層次豐富。
* 辣醬：後勁強但非常香，是店家的一大亮點，許多熟客都會加。
6. 小魯玉山東大餅
* 特色：號稱「全台唯一油煎山東大餅」，由福州媽媽製作。
* 山東大餅：
* 口感：酒釀香氣非常濃厚，油煎後外皮更香，搭配蔥花的鹹香油香十足。
* 鹹豆漿：
* 特色：使用榨菜而非菜脯，帶有獨特的酸味與焦香味。
* 評價：風味新奇，但整體表現不如其他名店。
* 蘿蔔絲餅：麵體蓬鬆有嚼勁，但因季節關係蘿蔔偏苦，建議點餐前詢問。

#台北 #美食 #旅遊 #旅行 #景點 #小吃 #foodie #taiwan #taipei

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