1st pic | 胭脂蝦 黑胡椒 蒜頭 aka black pepper crab reinvented with prawn. oh so-creamy and that one mouthful was simply da bomb.
2nd pic | 鮑魚 杏鮑菇 花菇 愛玉 like a pork-less bak kut teh as the broth is cooked with locally grown mushrooms and local hen. The Abalone mushrooms, Taichung-grown shitake and King oyster mushrooms were sautéed, lightly battered and fried, fermented and then shredded.
Aiyu jelly was added as a fun take on the ‘pork fat’ of a rib and to balance the ‘heaty’ properties of bah kut teh broth. Paired with 紅玉紅茶 instead of usual kungfu tea
3rd pic | 馬糞海膽 蕃薯 木瓜 fresh papaya glazed with spiced coconut vinegar, layers of fermented chilli paste, fermented sweet potato purée and topped with Bafun Uni
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#dairycreameatstw #taiwan #台中美食 #sgfoodies #台湾 #yummy #igfood #foodporn #instafood #burpple #sgfoodies #gourmet #eatlocal #taipeifood #bonappetit #streetfood #台湾美食 #travel #taichung #sgfood #jiaklocal @ JL Studio
kungfu tea 在 手作功夫茶-Kung Fu Tea Taiwan - Home | Facebook 的推薦與評價
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