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MAGAZINE, November 2001
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Mei
Nung Hakka Restaurant
137, DaDun 12th St
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A Delicious Taste of Hakka Hospitality
By Victoria Augustine
If big city life in Taichung is getting you down and you're longing
for the bygone days of small towns, simple pleasures and familiar
faces, then Mei Nung Hakka Restaurant might just be the cure.
After four years in the restaurant business, owner Tze-Juen Cho
has not only perfected her kitchen skills, but also acquired impressive
hostess skills. She recognizes nearly every face that walks through
the door and is able to greet many customers by name. However, the
greetings don't stop at the door. The owner seats customers, then
sits right down beside them to introduce the menu and suggest special
items--of which there are plenty. Mei Nung's quaint decor features
a red brick entryway with big pots of stewed meats and vegetables
bubbling away. Inside, the restaurant consists of two floors filled
with simple wooden tables and chairs and lots of happy people eating,
drinking and enjoying each other's company.
Owner Cho explains that, although this is a Hakka restaurant, the
food is a different style from most Hakka places. For example, at
Mei Nung no beef is served or used to season any dishes and there
is no stinky tofu on the menu. The lack of beef is due to the fact
that, in the southern areas of Taiwan, farmers needed the cattle
to plow fields so they seldom included them in their diet. Pork
was considered a much better option for the dinner table.
Pork is definitely Mei Nung's specialty and a must-try for anyone
who ventures into the restaurant is the Hakka-style pig leg. It
is guaranteed to be the most tender meat you have ever tried. Served
with strips of bamboo in a dark, rich sauce, the large hunks of
pork will fall apart in your mouth. Another special dish is the
stewed winter melon. Owner Cho says that she starts with a huge
piece of melon, wrapping and steaming it until it has shrunk down
to a fraction of its original size. The result: a light, somewhat
sweet, somewhat salty delight that will simply melt in your mouth.
Also great is a cabbage dish that is nothing like the fried cabbage
"kao li tsai" that you may be used to. Stewed cabbage is cooked
down for hours in large pots over a constant flame. By the time
it's served, the cabbage has lost its acidity but absorbed a rich
flavor and tenderness unlike other cabbage dishes.
While the above three items are exquisite, the great thing about
Mei Nung is that first-time customers can't go wrong by randomly
picking menu items. All of the dishes are served fast, fresh and
delicious. Although the menu changes slightly from month to month,
there is always a large selection of meat dishes, a variety of fish,
vegetable dishes such as Hakka eggplant, various types of soup and,
of course, the specialty dishes like those described above. Also
worth mentioning is that Mei Nung brings in fresh Hakka-style rice
noodles and vegetables from Kaohsiung daily.
Instead of the typical white rice, Mei Nung offers customers white
rice with chunks of sweet potato mixed in. Another interesting feature
is their "Wu Mei Tang", a strong plum drink that is served in a
large pitcher of ice that naturally dilutes the drink as it melts.
The result: a more mellow drink that's perfectly chilled and both
sweet and sour enough to be a refreshing break from the slightly
salty dishes.
While Mei Nung only has one outlet in Taichung, Cho's brother recently
opened a second branch in the Kaoshiung area. So stop by either
outlet and take a break from the hustle and bustle of the city. |