Crab Rice Cake
Crab Rice Cake is made using fresh Mitten-Hand Crab from Penghu. It is chewy without being greasy. Only female crabs are used because they contain crab roe. It's simply heavenly taking a mouthful of rice cake and then having a mouthful of crab roe to go with it.
Braised Pork Rice
The best Braised Pork Rice uses neck chops freshly butchered that day. Thanks to the right balance of lean and fatty meat as well as its collagen content, neck chops can be braised for long periods of time. The neck chop is minced then mixed with dozens of seasonings including mushrooms, pepper and curry powder. It is then fried in a pan until fragrant then braised with premium soy sauce in a large pot. A few hours later, a whole pot of delectable braised pork and mushrooms is ready! Pour some braised pork over hot rice and top it off with a slice of pickled turnip – even a small bowl can offer much enjoyment.
Glutinous Rice Dumplings
What people really look forward to are the large mushrooms, braised pork and chestnuts in a Glutinous Rice Dumpling. Hand-picked ingredients are prepared then braised in gravy until half-done over a small flame. The ingredients are then wrapped with raw glutinous rice in bamboo leaves and then boiled in water at high heat for 3 hours.
When you unwrap a cooked Glutinous Rice Dumpling, you experience the rich scent of braised pork mixed with the bamboo leaves. The glutinous rice is also delicious without being sticky, while the fully cooked chestnut has the braised pork smell as well. When the mushroom and braised pork finally reaches the tongue, it simply melts away. This is what a perfect Glutinous Rice Dumpling should be like.
Fried Rice Noodles
Hsinchu's chewy Fried Rice Noodles come with fragrant relishes that tantalize the taste buds. When you finish the fried rice noodles, the texture and flavors combine to leave an unforgettable experience.
Flour-Rice Noodles
Flour-Rice Noodles are the most popular type of Taiwanese snack. In some areas, Flour-Rice Noodles are served with pig intestines and meat broth for a more refreshing meal. Here the Flour-Rice Noodles are not over-cooked, the intestines are soft yet chewy, and the meat broth is full of body and a little crispy. Even people who don't like Flour-Rice Noodles often end up captivated by this combination. The secret to tasty Flour-Rice Noodles is to add a little black vinegar for flavor.
