South District, Taichung City｜鷄伯嘉義火雞肉飯（正 無刺虱目魚肚）

I made a special trip here to eat pan-fried milkfish sausages and blanched squid flowers. The deliciousness is worth the fare.

First time to eat here The quality of Chicken Lu Rice’s chicken is not inferior to Chiayi’s turkey meat. The braised pork is more oily and delicious. The side dishes and poached eggs are cold and the heat is well controlled. The freshness of the fish skin in the fish skin soup is almost the same as eating it directly in Tainan. Overall good (In the future, I will consider taking away side dishes and heating them myself) Off topic: The store dog is a French Bullfighter

It’s amazing that you can eat fried fish intestines in Taichung My favorite is his milkfish and freshly cooked milkfish soup.