HOME CENTRAL TAIWAN DINING

COMPASS MAGAZINE May 2009
　

Socializing over stir-fry in Taichung--Xing Li Eatery, Yo Yi Cun Stir-Fry Shop, Ji Ping Beef Noodle Soup, A-Jia Goose & Seafood Restaurant By Niang Chen Translated by Ann Lee
	Xing Li Eatery 71-1, ZhongXing Lin, ZhongXing Village, Sinshe Township, Taichung County (04) 2581-1231 Hours: 10 am-8:30 pm Xing Li Eatery has been around for 30 years thanks to owner Hong Zhi-xiong, who took this business over from his father and has been running things for about two decades, offering an updated menu and dishes catering to old and new customers alike. Although this place is located out of town a bit in Zhong Xing Village, the variety of tasty, made-to-order stir-fry dishes such as Stir-fry Bamboo Shoots (NT$150), Preserved Radish with Fried Eggs (NT$100) and Fried Rice (starting at NT$60) convinces diners to drive 30 to 40 minutes from the city just to savor these local, authentic delicacies. A: This small, narrow restaurant may be easy to miss. However, visiting and trying its stir-fried dishes will definitely make an impression. B: Fried Egg Tofu (NT$150) is a signature dish at Xing Li. The long-time cooks prepare this dish by mixing eggs and tofu, along with some dried bonito fish broth for seasoning. Th ultra-tender tofu is rolled with sweet potato starch and potato starch and deep-fried in a wok. Enjoying this treat while it's hot makes the whole drive up worthwhile! C: Stir-Fry Salty Pork (NT$200) and Fried Mountain Black Fungus (NT$150) are also worth trying. The salty pork dish is marinated for at least three days with a homemade sauce made from five spices and black pepper, before being thinly sliced and stir-fried with chili pepper and shallots. After being quickly stir-fried at high heat in a wok, the pork has a tender but chewy texture and good flavor that goes great with a cold beer. The second dish is made from mountain black fungus grown by Aborigines in Fushan. Prepared with ginger, garlic and shallots, it has a crispy, tantalizing texture that will keep your chopsticks busy!
	Yo Yi Cun Stir-Fry Shop 106, FuKang Rd Yo Yi Cun Stir-Fry Shop often caters to big corporate gatherings, as the business cards and stickers on the wall inside testify. Shy but sincere owner Chen Yun-chuan offers 70 to 80 dishes, including cold cuts and appetizers, assorted hot stir-fry items, "three-cup" dishes, grilled fish and soups. These fresh, delicious entrees are each around NT$100, a great bargain that wins this well-known restaurant many regular customers. A: The restaurant sign was blown away during the last typhoon season and the owner hasn't put a new one up yet. However, that doesn't keep the crowds of diners away. B: Stir-Fried Eggs with Sesame Oil (NT$100) was a common dish among families in the earlier farming era. The eggs are only fried with sesame oil, ginger and half cup of rice wine for a tantalizing flavor. Black Pepper Shrimp (NT$100) is another dish worth trying, and made with daily-delivered fresh shrimp. A plate comes with 13 to 15 shrimp, enough to keep your fingers busy. C: Fried Taro Slices (NT$100) is a true Taiwanese dish, with the chefs cutting the taro into thin slices, then deep frying them for a crunchy texture. Before being served, it is seasoned with black pepper and salt, making it another great dish with a beer. Making a trip to Yo Yi Cun also means you have to try the Sweet and Sour Sea Bass. Prepared with fresh, daily-caught sea bass, the entire fish is deep fried. Guests enjoy eating this tangy-flavored dish from head to toe.
	Bai Fen Bai Restaurant 210, LiMing Rd, Sec 2 (corner of XiangShang & LiMing roads) (04) 2386-3607 Hours: 5 pm-2 am Bai Fen Bai offers an array of seafood stir-fried dishes and has an open kitchen to show off the chefs' expertise as they prepare their famous entrees. In addition to affordable prices, diners experience owner Mr. Tsai's sincerity and passion for this business. The fact that this place is always filled with enthusiastic diners is the best proof that you should make your way over to taste their hearty, delicious cuisine. A: All the stir-fry dishes here start at NT$70 and some of the most popular items include fried rice (NT$70 and up) and fried noodles (NT$50 and up). Many office workers like coming here after work to order fried rice and a couple other dishes to take home with them. B: Bai Fen Bai's must-try Stir-Fried Lamb with Sesame Oil (NT$150) is prepared by mixing potato starch and egg whites with the meat, then stir-frying it with sesame oil, ginger slices and a dash of rice wine. Or order the crunchy Shan-su (fern) Vegetable (NT$120) and Handmade Shrimp Rolls (NT$100), stuffed with fresh shrimp, leeks, coriander and Chinese water chestnuts. Since the shrimp roll is covered with pork lard then deep fried in a wok, it has a texture similar to fried oyster cakes. Best of all, it is served with some mustard mayonnaise for that extra sweet flavor! C: A signature dish at the restaurant, Gou Pi Dan (NT$20), is made with a "hundred-year-old egg" and fresh green peppers, served with some soy sauce and garlic to remove the egg's fishy smell and make this a truly creative dish. Another favorite dish among the regulars here is the Roasted Pig Knuckles (NT$150). Chefs prepare this by first braising the meat, then frying it at high heat to achieve a slightly burnt and crispy texture. The Boiled Pork Intestines with Ginger Slices (NT$150) is served with some preserved vegetables for a unique flavor--yet another great dish to enjoy with some beers!
	A-Jia Goose & Seafood Restaurant 165, ZhongHua Rd, Sec 1 (near ChengGong Rd) (04) 2227-5886 Hours: 5 pm-4 am Located in the older part of town on ZhongHua Road, A-Jia Goose & Seafood Restaurant is a family business run today run by the second generation. Indoor and outdoor seating provides ample space for a good number of patrons to get together, wine and dine at the same table, and even indulge in some drinking games. The ZhongHua Road night market is Taichung's first hub for specialty stir-fry eateries, and continues to provide quite a selection. There's nothing better than coming to the night market neighborhood near this restaurant, seeing the lights and smelling the wonderful aromas exuding from each shop. A: Opened for close to 30 years, A-Jia offers a good range of specialty seafood and goose dishes--especially those with traditional flavors--that are familiar to everyone. This makes it a favorite dining spot among Taichung residents who have long-term memories of this place. B: Stir-Fried Swamp Eel (NT$120) is prepared with leeks and onions, then seasoned with black vinegar, sugar and some soy sauce. The juicy-looking eel dish has tempting smells and multiple layers of texture that people love. Water-Boiled Calamari (NT$100) is served with a special sauce made from shoots, ginger, garlic, miso paste, vinegar extract and wasabi--a simple, wonderfully appetizing dish to try. Another dish that goes great with liquor is the Stir-Fried Goose with Garlic, prepared with garlic and ginger slices. C: Braised Frog with Brown Sauce (NT$150) can only be found on ZhongHua Road. After the frogs are quickly fried, they are stir-fried with shallots and basil. The texture and flavor of this dish is very similar to chicken but slightly more tender and delicate.