Zhongshan District, Taipei City｜賽門鄧普拉 興安店

The sweet and spicy sauce is cooked to the right softness and texture, and the sauce is thick and heavy, just the seasoning I like.

The food was very fresh today on Wednesday 10/25. As the weather gets colder, you can come here more often. The braised eggs are also delicious, as is the radish soup.

Tempura (Japanese: tempuraⓘ, tempura, dayぷら／てんぷら tenpura) is a fried dish originally originated from Portugal and modified by the Japanese. It usually refers to fried shrimp, but it can also be fried fish. Fish, shellfish, squid or vegetables (sweet potato, sweet potato leaves, seaweed, lotus root). Traditional Japanese tempura is made of seafood or vegetables wrapped in a thick batter of wheat flour and tapioca flour and deep-fried. The batter is usually just mixed with water, and some high-end cuisine will add egg yolk, egg white, soy sauce, and miso to increase the flavor. There is a type of tempura in Kansai called "Satsuma Fish Cake", which was introduced to Taiwan during the Japanese colonial period. The Taiwanese translate it as "sweet but not spicy" to distinguish it from the tempura in this article. EtymologyEdit The word "tempura" is the Japanese kanji form of the Portuguese word "tempero", and there are very similar foods in Portugal. It was introduced to Japan by Portuguese missionaries in the 16th century. During Lent (Lent, a Catholic holiday, which refers to six and a half weeks before Easter), the Portuguese were forbidden to eat animal meat and could only eat seafood. A food cooked with fish instead of meat [1]. Among them, the Latin "ad tempora quadragesima" means "keeping Lent". Later it gradually became popular in Japan. HistoryEdit In the 16th century, missionaries and traders from Arantejo, Portugal, introduced the cooking method of coating in flour and frying in egg batter to Nagasaki, Japan. Tempura first appeared in literature in "Sokudōki" in 1669 (Kanbun 9th year). It is generally believed that the first document to record the method of making tempura was "Utasen no Guushi" published in 1748 or "Urabai Jingweishu" published in 1746. However, the modern tempura cooking method was recorded in detail in the Cooking Codex published in 1671. [2] The most famous tempura shop in Japan is Mikanashiyamaya run by Mr. Tetsuya Saotome, who is known as the God of Tempura. Because I am not interested in the Michelin review at all, I refuse to be included in the Michelin Guide.