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Lugang Old Street Taiwanese Bistro

其他美食 · ⭐ 4.0

No. 40, Hengda Garden, Heyuanhua Subdistrict (450 meters on foot from Exit 2 of Jintai Square Metro Station)

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Braised Pork Rice

  Braised pork rice is a classic Chinese rice dish, primarily made with fatty pork belly, mushrooms, and onions. The pork belly is cut into small cubes and slowly stewed with seasonings until the meat becomes tender and fully infused with flavor. Mushrooms and onions add aroma and texture to the dish. Finally, the braised pork and rich sauce are poured over steamed rice.
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  Double-Flavor Sausage (Foxtail Millet)

  A traditional Chinese dish made by mixing pork with foxtail millet to create a flavorful sausage, then smoked or steamed for a rich taste.
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  Double Sausage Platter (Sorghum, Garlic)

  Double Sausage Platter (Sorghum, Garlic) is a dish featuring two types of sausages with distinct flavors. Main ingredients include pork, natural casings, sorghum, garlic, and seasonings. The pork is minced and separately mixed with cooked sorghum or minced garlic, along with salt, sugar, and five-spice powder. The seasoned fillings are stuffed into casings and then air-dried, cured, or smoked. The sausages have a firm texture; the sorghum version offers a subtle grain aroma, while the garlic version is robustly fragrant. Typically served sliced, either cold or after steaming, pan-frying, or grilling.
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  Taiwanese Salted Pork

  Taiwanese salted pork is a traditional cured dish made by marinating pork belly in salt, sugar, and soy sauce, then air-dried or lightly smoked for a savory, rich flavor.
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  Intestine Noodle Soup

  A Chinese dish made with pork intestines and thin noodles, simmered in a savory broth with seasonings for rich flavor.
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  Ginger Duck Hot Pot

  A hearty hot pot featuring duck and aged ginger, simmered in a savory broth with soy sauce and rice wine for rich, warming flavor.
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  Kombu Noodles with Dried Bonito

  A savory noodle soup made with dried bonito flakes and clear broth, featuring delicate noodles and a rich umami flavor.
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  Oil Rice

  Oil rice is made by mixing glutinous rice with lard, soy sauce, green onions, mushrooms, and shrimp, then steaming it. The rice is soaked first, mixed with seasonings, and steamed to absorb the flavors.
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  Crispy Fried Chicken

  A crispy fried chicken dish made by marinating chicken and deep-frying it until golden and crunchy, often served with salt and pepper or chili powder.
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  Fried Chicken Cutlet

  Fried chicken cutlet is a dish made primarily from chicken breast, marinated and then coated with starch or breadcrumbs before being deep-fried in hot oil until golden and crispy.
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  Burning Wine Chicken

  A Chinese dish made by stewing chicken with burning wine, ginger, and scallions, resulting in tender meat infused with rich aroma.
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  Secret-Recipe Braised Pork Rice

  Braised pork rice features fatty pork slow-cooked with soy sauce, sugar, cooking wine, star anise, cinnamon, and other spices until tender. Served over steamed white rice, often with a boiled egg or greens.
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  Tube Rice Cake

  A traditional Taiwanese snack made by steaming glutinous rice mixed with pork, shrimp, and mushrooms in bamboo tubes, resulting in a soft and fragrant dish.
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  Blood Rice Cake

  A traditional snack made from glutinous rice and pig's blood, steamed into a soft and chewy cake, often served with soy sauce or chili paste.
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  Garlic Dish

  A dish featuring garlic as the primary flavor, typically stir-fried with meat or vegetables for a rich, aromatic taste.
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  Shiitake Pork Sauce

  A Chinese home-style dish made with minced pork and dried shiitake mushrooms, simmered in a savory sauce.

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