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Taichung Cit Dongshi Dist

Pin-Jia Hakka Eatery

Pin-Jia Hakka Eatery has made a name for itself since it joined Tian Ma Ma in 2004. The eatery was moved to current location and expanded its business in 2007. Mr. Changye ZHANG, the second generation who is now in charge of the kitchen, said “Though we are Hakka, facing the changes of environments and cultures in recent years that our habitual diet has been refined to low sodium and low oil from high sodium flavors. ” In summer, the grafted pears native to Dongshi are in the dish, a fresh, crunchy and sweet local Hakka dish.

Black Bean and Pork Trotter
Black Bean and Pork Trotter is a unique dish that uses the black beans and rice wine as instructed in the old recipe, and the chef has another 15 Chinese medicines such as lycium, red dates simmered together so to make this dish even richer and healthier.
Simmered Dajia River Fish
Simmered Dajia River Fish uses the river fish caught in Dajia River steamed together with cordia, shallots, garlics and peppers for 6 hours and the fish bones are soften as if nothing and the fish flakes are really tender.
Pineapple and Pork Jowl

Pineapples are often used in traditional Hakka dishes. Mr. Zhang chooses the pork jowl instead of chitterling, slice the pork jowls then fry in the wok, add in the spices, pineapples and agaric seasoned with rice wine and soy bean sauce then sauté till aromatic, flavor the dish with some vinegar before serving.

Though Zhang Ma Ma is occupied with the business in the restaurant, she spares time making pickles, which takes place at the roof space of the restaurant. The pickled vegetables and radishes are used for the dishes and the pickled plums and fruit vinegars are popular souvenirs.

OtherInformation

GPS:E120 49.33

Date
Weather
Highest Temperature℃
Lowest Temperature℃
Rainfall Probability
01/01

旅客評價 (Google Map)

3.5
除害達人
本星期

😃不是雷店, 葉老闆親切招待菜色也符合一般 價位,可值的再次光臨

除害達人
本星期

推薦 糖醋小魚 紅燒茄子 菜都好吃,基本上沒有雷的店 醃漬的漬物都不錯,推薦大家來吃

Mark Liu
本星期

東西好吃

鄧羽婷
本星期

味道好!

文偉邱
2 個月前

!!