Zhubei City, Hsinchu County｜九品田川食館

Spicy but not spicy, delicious

tasty

The predecessor of Jiupintian was Lechuan Noodle House. The owner of Lechuan was originally a chef of Sichuan and Hunan cuisine. He opened Lechuan Beef Noodles before. In fact, there are many admirable adjustments in the flavor. A small restaurant with Hunan flavor in Huichuan. In fact, I am very happy to see this change. The decoration of this restaurant is not as good as the Hunan or Sichuan restaurants on the next street, or even the Sichuan restaurants not far away. However, as the predecessors said, as the saying goes: good wine comes out of back alleys, and delicacies come from small restaurants. For restaurants, you can see the truth on the stove. After trying it several times (Adam likes to eat Sichuan cuisine), I personally feel that the taste here is absolutely superior. For example, let me first talk about the dried green beans here. I have eaten the dried green beans in these two streets. Most of the dried green beans have a problem, that is, they are not dried after being fried, and they are still with Soup, taste and flavor are weak. As for Jiupintian’s dried lentil green beans, the technique of “stir-frying” has been implemented, and the aroma and taste will only come out after being dried. I personally think it is the best. Let’s talk about another scrambled egg with chili that is common in Hunan restaurants. Jiupintian calls it a tear-jerking egg. In contrast, the scrambled eggs with chili in Zuojin Hunan restaurant are ordinary in terms of texture and taste. Jiupintian’s tear-jerking eggs, the eggs are fried softly to absorb the soup, tender and moist in the mouth, and he uses a little soy sauce to fry in the pan, the soy sauce will release a strong fresh and salty aroma, mixed with bean drums, peppers, etc. , a bit of finishing touch. This is also unmatched by ordinary chili eggs. Of course, let’s talk about the main dish in the store, dry pot duck head. The duck head is dry-roasted, crispy on the outside and tender on the inside. The mastery of the fire is of a high standard, which really makes eating the duck head a pleasure. After eating the duck head, take the bottom of the dry pot and add vegetables, pork slices, etc. to cook the soup (this soup needs to be ordered separately). The taste of the soup is clear and meaningful. The strong taste of Sichuan and Hunan cuisine. It is a delicious dish whether eaten alone or with wine. Maoxuewang, a famous Sichuan snack (perhaps it should be called Chongqing snack), although the content is mostly offal (innards), the fatty intestines here are tender and chewy, the yellow throat is crisp and refreshing, and various ingredients seem to be casual The taste is complete and the taste is rich in layers. It is worthy of being a [Mao] (rough, casual, informal) dish. I also tasted several other dishes, such as bell peppers and beef skewers, the cumin was added just right, and the aroma was tangy, but the spice taste of cumin would not overwhelm the aroma of the beef itself. The diced millet pepper chicken, the fried chicken is tender and tasty, and the twice-cooked pork is quite satisfactory. The store provides a small parking lot not far from the restaurant for diners to park. It's hard not to add more food to a meal here, and Jiupintian Restaurant really makes eating a pleasant experience.