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"This is one of the city’s oldest and most venerated Taiwanese restaurants, and it fills up with extended families in the evenings and on the weekends. It’s a good place to try the dish of ground pork and garlic chives known as fly’s heads, sauteed kidneys, stinky tofu, steamed whole fish, ricecake stir-fries, and Taiwanese three-cup chicken. Cash only." - John Tsung
