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Chaozhou Miaokou Sailfish Black Wheel Sailfish Black Wheel is very popular in the south, especially in areas where fish is easy to obtain, it is not difficult to eat delicious sailfish black wheel.
The meat of swordfish is very delicious and nutritious, and it is suitable for making sashimi or refined fish paste.
The Sailfish Black Wheel on the edge of the Chaozhou Circle is made of freshly caught swordfish without any artificial additives.
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With fresh materials and exclusive skills, the plump and delicious Sailfish Black Wheel is made.
In addition to the freshly fried swordfish black round, Oden is also the signature food here.
The soup made with miso sauce is sweet and not spicy and the oily tofu is particularly fragrant.
Strings of sweet and not spicy, corn and rice blood are soaked in the embrace of the soup, which makes the gluttonous customers feast their eyes before they taste it.
The special black pork sausage with sorghum wine is made of warm-bodied black pork slaughtered on the same day, and the unique and specially prepared Chinese herbal medicines are used to increase the flavor, which has a unique fragrant taste not found elsewhere.
In addition to the soy sauce paste, the dipping sauce can also be added with mustard to make the taste richer and more memorable.
After eating the food that the store is good at, remember not to miss the refreshing broth, which is mixed with a variety of ingredients, which can add points to Feiwei and achieve the effect of great satisfaction.
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However, Donggang is the most important fishing port in southern Taiwan, and its catches are quite abundant.
In addition to a variety of fishery products, Donggang also has famous delicacies that attract many local and foreign guests to come here for a full meal. Rou Kueh is one of them.
Donggang Lam Kee Rou Kueh is a combination of salty kueh, fish soup, sausage, braised pork, and sakura shrimp, which has the flavor of a fishing port.
Every morning, the store uses milkfish to boil the thick soup base. When waiting for the opening of business, they add the broth, so when eating meat kueh, you can also eat delicious milkfish meat in the soup.
The homemade salty kueh has a high degree of Q, and it is not easy to become rotten when soaked in the soup.
The big sausage is also a homemade flavor, usually placed on top of the meat kueh as a topping, or it can be sliced ​​and enjoyed on its own.
However, the addition of sakura prawns to the meat kueh further highlights the local flavor of Donggang. Kueh Q, thick soup but not fishy, ​​delicious taste, is the most attractive feature of rou kueh.
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