"The signature dish here is the deep-fried pork rib. Every day, the chef follows the original 70-year-old recipe, his only tweak: trimming the Taiwanese baby back ribs into consistent sizes. The meat is then marinated and twice fried, best eaten right off the bone with bare hands. Other technique-driven items like the Buddha Jumps Over The Wall, poached free-range chicken and steamed mud crab over rice are all great that invoke a sense of nostalgia. In the 1960s, the family started serving heavily seasoned 'bar food' to go with alcoholic drinks. The third-generation owner still follows the same family recipes from the old days. Their signature deep-fried pork ribs are made with local pork, fried twice to seal in the juices and to crisp up the crust. Try also Buddha Jumps over the Wall, a chicken soup with 10-plus gourmet ingredients for ultimate richness and an array of complex flavours." - MICHELIN Guide Taipei Editorial Team
