When I first arrived in Taiwan, I wasn’t much a fan of the sticky and gloopy rice known as Congee. However, if you ever feel a bit ill or sick, then this is a sure fire way to make you feel that little bit better. Or, better still, is to get this when winter sets in and you start to feel cold.
Self-proclaimed first Hong Kong style restaurant in this Taipei area, 1976 offers up some very good dishes.
You can even buy some Cantonese style sausages outside the shop, next time!
Within the last 2 years or so, the restaurant has been through a refurbishment, and it since looks so much better!
The kitchen is fairly clean, and the staff are attentive from the moment you step in.
This time, we went for two dishes:
zhuàng yuanjí dì zhōu
The best congee
(self-proclaimed, I didn’t make this up!)
zhū gān lāo miàn
Pork liver with Lao noodles
Their congee is thick (I much prefer this style) and nicely salty. The fried dough sticks are good and the flavour of the meat and the liver inside is delicious. It’s a big bowl of hearty goodness.
I wasn’t quite expecting this much liver, but then again, I am not complaining. A lot of people find liver a bit overpowering with an iron flavour, and whilst I do get that it is a strong flavour, I just can’t get enough!
xiāng gāng bō luó yóu bāo
HK Pineapple bun