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Traditional Taiwanese Taste

Overall environment★★★★
Service★★★★
Food and beverages★★★★

Located on the lane close to Hsing Tian Kong, Nong-Lai is a 30-year-old restaurant serving traditional Taiwanese food. During meal times, there are always lots of customers visiting this restaurant. If you want to dine here without making a reservation, you’ll have to starve yourself and wait patiently. The food here is so delicious that the taxi driver, who drove me here, said, on every fifth day of the Chinese New Year, his family would dine in this restaurant and he has been supping here for up to 10 years.

Taiwan Travel:Delicacy - Nong-Lai Restaurant|TaiwanDay

Healthy Dishes Reminding You of Mom

The restaurant was founded by Mr. Haung who had learned cooking skills of Taiwanese food. Now he has retired so his son Huang Jing-Long, taking charge of everything, is the cooking director of this restaurant. Working in the field of cooking for almost 11 years, master Long has been passionate about cooking; also, he won in many national cooking competitions and has been invited to promote Taiwanese cuisine to many countries such as Brazil, Colombia, Paraguay, Argentina, etc. To master Long, Taiwanese food reminds us of mom. With simple flavoring of green onion, ginger and garlic, and practiced cooking skill plus heat-controlling skill, he’s able to create best flavors of ingredients. Furthermore, he adjusted Taiwanese dishes of Nong-Lai restaurant to suit the need of modern people: the healthy, low-oil and low-salt food; by doing this, he keeps the original flavor of Taiwanese food, but reduces unnecessary oil and salt, hoping his customers can eat safer and healthier.

Chef’s Recommendations

Japanese King Crab Salad: Fat and yummy crab legs are placed on fresh lettuce; the dish is full of snap peas, onion shreds, corns, black soybeans, tomatoes, other vegetables, etc, which looks colorful and attractive. It’s a light appetizer.

Buddha Jumps over the Wall: This traditional dish is essential in feasts. It’s a classic Taiwanese food and the best-seller in Nong-Lai Restaurant. The ingredients are of high quality and rich. When you ladle food out, plentiful ingredients will amaze you. This dish consists of fish skins, chestnuts, pork chops, taros, black jujubes, mushrooms, green onions, abalone, bamboo shoots, sea cucumber, pork tendon, etc. They are so well-stewed that they taste flavorful. Pork chops are so tender that you can easily separate the meat and bones, and that meat will almost melt in your mouth, making your mouth full of aroma and making the aftertaste last long. If you’d like to taste this delicacy, you have to order it early so that you won’t miss it.

Taiwan Travel:Delicacy - Nong-Lai Restaurant|TaiwanDay
Taiwan Travel:Delicacy - Nong-Lai Restaurant|TaiwanDay

Crabs on Glutinous Rice: Chef often uses 450 grams fresh fat mud crab, self-made glutinous rice and eight ingredients containing ham, lotus seeds, dried small shrimp, pork shreds, fried shallot, mushrooms, etc. to steam together so that glutinous rice can absorb the fresh flavor of crab and the aroma of eight ingredients. Food lovers can taste rich ingredients plus flavorful glutinous rice that is the most delicious part of the dish; no wonder customers always order it and eat it up!

Stir-fried Pork Chops with Salted Egg Yolks: Golden pork chops served by the waiter always emit a good smell. Chef uses a secret recipe to marinate pork chops, stirs them with salted egg yolks and then decorates the dish with minced garlic, chili pepper and green onion. It smells good. It is salty, crispy and un-greasy. Whoever eats it will have an unforgettable experience.

Stir-fried Garlic Squid: Stir-fried garlic squid has a glossy and light brown appearance. The chef chops fat squid into pieces and cooks them with his excellent heat-controlling skill plus stir-fried skill. When the sauce turns thickened, it gives the squid some moisture and the smell of garlic. It’s spicy, sweet and a little bit chewy. It tastes so good that people just can’t stop eating. The course won’t become tough when it gets cold. It’s a must-eat dish in this restaurant.

Golden Shark Fin Broth: For this luxurious course, the chef slowly stews an old hen, Jinhua ham and pork leg to create the tasty stock. Furthermore, the chef chooses superior, big shark fin, satisfying shark fin lovers and making them enjoyable!

Taiwan Travel:Delicacy - Nong-Lai Restaurant|TaiwanDay

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