Скачать с ютуб Цыпленок извержения вулкана, жареная курица в урне, приготовление - тайваньская традиционная еда в хорошем качестве

Цыпленок извержения вулкана, жареная курица в урне, приготовление - тайваньская традиционная еда

Volcanic Eruption Chicken, UrnRoasted Chicken, Making/古早味甕窯雞製作 - Taiwanese Traditional Food 甕窯雞 Google Map: 307新竹縣芎林鄉富林路二段729號 https://g.page/hsinchu-restaurant?share 完全是古早味工法，用燜烤+荔枝木，荔枝木燃燒時所產生之薰香與「雞」結合更獨一無二的甕窯雞口味，我喜歡他的外皮又香又脆，肉質不會柴，配上他們獨門醬料，我覺得很好吃，目前吃過最好吃的甕窯烤雞 另外還有桂竹筍炒肉絲與晚香百合苞兩盤菜，桂竹筍炒肉絲實在太好吃了，雖然有些肉絲是肥肉，我個人不喜歡，但整盤還是吃光光了，第二盤是晚香百合苞，比較特別的菜，百合苞很新鮮搭配菇類爽口。 It is a completely old-fashioned method, using braised roast + lychee wood. The incense produced when the lychee wood is burned is combined with the "chicken" for a more unique flavor of Weng Kiln chicken. I like its fragrant and crispy skin, and the meat is not woody. , With their unique sauce, I think it's delicious, the best weng kiln roast chicken I've ever eaten In addition, there are two dishes of fried shredded pork with bamboo shoots and lily buds. The fried shredded pork with bamboo shoots is really delicious. Although some of the shredded pork is fat, I personally don’t like it, but the whole dish is eaten up. The second plate is evening lily buds, a special dish. The lily buds are fresh and refreshing with mushrooms.