Chapter 32 Good wine is produced in the alleys, and delicacies are available in small restaurants

In those days in the Mainland, unless it was a festive birthday or a ostentatious occasion, they would only treat guests in big restaurants. Friends who really knew how to eat usually had a drink with three or five people, and they paid attention to small restaurants, especially in Pingjin. Small restaurants such as Long, Eryan, Mujiazhai, Duyi, Zhenyuanguan, Tianchengju, Pie Week, and Enchengju are all particularly popular. At the beginning of Taiwan's recovery, there were almost no mainland-style restaurants in Taiwan, such as Penglai Pavilion, New China, Xiaochun Garden, and New Penglai. Chen, but he is ashamed and salty, and it is difficult to achieve beauty.Later, Laozhengxing, Zhuangyuanlou, Sanhelou, Qionghualou, Yuyuan, Yinyi and other mainland-style restaurants opened in Taipei one after another, so that everyone can sip and taste the taste of hometown.In recent years, due to economic prosperity, people's living standards have been improving day by day. Some newly opened restaurants and restaurants, luxury houses and high pavilions are competing for Chongzhi. The whole month's food for the family, recommended meals on the plate, all of them are wonderful delicacies. Once tasted, sometimes they are not cooked, but not all of them are delicacies.There are more and more restaurants in Liangyi, and the chefs who are in charge of cooking are those masters of cutting and cooking. They can't change many masters Yi Ya for a while, so the masters with slightly higher skills become the favored ones of heaven. You poach them with high salaries. The higher salaries were snatched back, so that there were no generals in Sichuan, and the third and sixth sons became modern Yi Ya, with a monthly salary as high as one hundred and eighty thousand, and he was picky!I am a greedy person, and I can't afford such luxurious restaurants, so I just look for small restaurants with real goods and delicious food to eat quickly, just like in the mainland.

Recently, I discovered that there is a small restaurant in the alley of Baogong Theater, which is fairly clean. There are several dishes named Cantonese cuisine, which are not lost, and the price is also fair.Salt-baked shrimp was originally a famous dish of Fenglin Restaurant. The shrimps in his house are very carefully selected. The shrimp shells are thin and the meat is fresh.The master chef on the stove has strong wrists, and the firework on the spoon is perfect, so the crispy fatty intestines and crispy tofu are the only winners. The fatty intestines are fried crispy and crispy, without any dirty smell. Peeled tofu is a last dish in Guangdong Dongjiang restaurant. In the past, Guangzhou Xiguan "Wenyuan" ate roast suckling pig and listed it as a respected dish. The tofu was cut into large dice, fried until yellow like agate, and stacked on the plate to form a pagoda. Surrounded by seasoning white sugar, brown sugar, salt and pepper, and hoisin sauce, put them in four small plates each.This dish is generally not bad, but it is not as beautiful as "Wen Tong"!Several Dongjiang-style Cantonese restaurants in Taipei do not seem to have this dish. Eating this kind of small restaurant while drinking a bottle of music seems to be more comfortable than eating a feast of precious delicacies in terms of body and mind!There are good wines in the alleys, and delicacies in the small restaurants. I want to feel the same as I am a glutton.