came to Kaohsiung . There are also hidden everywhere in the capital of Hong Kong. The locals are well-known Ancient and early flavor desserts! Today, " Food Player " will recommend you four time-honored stores that old Kaohsiung people are eating, and they are all cold and hot! In summer, we should first have a cup of cold and refreshing papaya milk . Then a piece of mochi that is not sticky to the teeth... are you already hungry? There are more, please continue reading with Shishang editor~ I kindly remind you that when traveling during the epidemic, you must take good anti-epidemic measures.
01. Zheng Lao Brand Papaya Milk Hot Sales for 600 600 60 60 60 7 papaya milk for 600 60 70 7 papaya from Tainong No. 2 from Dashu, Changzhi, Pingtung, commonly known as "Chunzi Melon". The melon meat is sweet, juicy, full of aroma. It is a fixed cooperation with Qizuo Farm. Every day, it directly sends fresh, non-medicine-free papaya to Kaohsiung. Sugar water and milk are the other two keys: the sugar water here is blanched with brown sugar, then boil it and filter the residue in low heat, and then it must be stirred manually for 8 hours; before making the juice, you must filter the impurities with a finer strainer twice. The amber-colored clear sugar water smells burnt, and it is as strong as the old-fashioned snacks. In addition to the fresh milk squeezed on the Kaohsiung Ranch that day, people who drink it almost give a steady stream of good reviews.
Zheng Lao Brand Papaya Milk
· No. 1, Liuhe 2nd Road, Xinxing District, Kaohsiung City (near the entrance of Zhongshan Road, Liuhe Night Market)
· Monday to Sunday 17:00~02:00
02. Lao Zhou hot and cold drinks Peanut flour roasted mochi Q smooth and fragrant
The rigorous boss Zhou started preparing ingredients at 5 a.m. The carefully selected long glutinous rice must be soaked for 2 hours until it is soft and thick, and then use the dehydrator to drain large and large semi-finished products. Take some of it out, cook it into "turtle silk" (the medium for making rice balls), then put it back into the semi-finished product and grind it together to stir it. Only after the dough comes out will it be sticky. When ordering, there are 42 kinds of peanuts and sesame html powder to choose from, especially peanuts, selected from the fragrant and sweet potato kernels in Beigang. The golden period for appreciation is within 1 hour after ordering. I took a bite of the smooth roasted mochi held in my palm, and the sesame and peanut powder was covered with my mouth. The fragrance spreaded out from my breath, with a slightly sweet and non-greasy texture, and I made an appointment full of simple happiness.
Lao Zhou hot and cold drinks
· No. 126, Sanmin Street, Sanmin District, Kaohsiung City
· Monday to Sunday 10:00-23:30 (opening on the 17th of the lunar calendar every month)
03. Jazz Ice City Ice + Frying Meet
Ten Small South China has a nostalgic ice shop "Jazz Ice City". The popsicles and fried foods inside are involved. I don’t know how many people are involved in the happy summer coming and going. In a blink of an eye, it has been around for more than 30 years. The special drinks are filled with an ancient smell. The expert drinks are to add a ball of sweet and fresh milk to the top. The faint banana oil fragrance in the clear ice makes people relax and float when they drink it, enjoying the joy of the present nostalgia and modernity. Crispy fried squid head and pepper and salt chicken are another popular choice here. Fried in fresh oil every day to create a soft, tender and crispy texture, especially the squid head, with a little curry aroma, supplemented by pepper powder made of more than ten kinds of Chinese medicines such as licorice and cinnamon. It can’t be described as a shabu mouth.
Jazz Ice Town (Dalian store)
· No. 297 Dalian Street, Sanmin District, Kaohsiung City
· Monday to Sunday 11:00 to 21:00 (fried until 20:30)
04. Huangjia Bin Bing Ancient method made tofu million and dense
compared with frozen tofu sausages that are currently commonly seen in the market, the biggest difference is that tofu sausages made with traditional techniques can be "eat hot".In summer, soybeans must be soaked in cold water for 6 hours. After soaking slightly, until the hand presses out softness, which means that the soybeans have been bitten out of the fragrance; then quickly put them in a bean grinder, cook 100% rich soy milk and let stand. Boss Huang said that the timing of the soy milk finally "pulled" into salt determines the quality of tofu, and the control of fire and temperature are also unspeakable experiences. Although it takes time and labor, it tastes unparalleled when eaten. Traditional tofu is soft and dense, and it can easily melt on the tip of your tongue if you dip a little sugar water.
Huangjia Fanyuanbing
· No. 132, Henan Second Road, Qianjin District, Kaohsiung City
· Monday to Sunday 10:30~23:00 (22:30 is used)
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