East District, Tainan City｜大翟門 地鍋雞

The signature sheep scorpion (sheep keel) here in Xuzhou cuisine, and the ground pot chicken are must-orders. If there are few people, it is recommended to choose one or the other. The mutton keel is fried with onions, peppers and green peppers. While gnawing, he uses the sheep spinal cord bone water to remove the mutton. After adding more than 30 kinds of traditional Chinese medicine marinade, it takes time to make, it tastes slightly spicy, and the meat is tender and separated from the flesh, without the smell of sheep at all. You can add noodles and fish soup after eating. The soup base is thick and the star phase is a very rich and exciting way to eat two in one pot. Stir-fried ingredients are very fragrant and go well with rice. Stir-fried fat sausage is a bit expensive but has a unique flavor. The owner is from Xuzhou, Jiangsu, so this taste cannot be found elsewhere, and the room is full of peppery aroma. The salted egg baby dish is cheap and delicious, but it is a bit small and not easy to hold. I really want to eat it with a spoon. Cumin lamb short ribs are crispy and tender (ask before ordering). There are about a dozen slices in a plate, and you can only eat one slice if you move too slowly. Overall, it won’t make you sweaty (Xiaodong Luba You can enjoy Sichuan-style Chongqing cuisine).

Exceptional cuisine that is worth a special journey. Very impressive.

tasty