Going to eat Michelin-star gold Penglai with old friends and family, and operating more than a Jiazi's ancient Taiwanese dishes is super delicious! White cut chicken is full of weight, oily but not greasy, waist flower tastes very early, and it is very similar to the practice in southern Anhui. The dried shellfish fried bite is thick and thick. The ribs are the signature of the restaurant. It must be said that the fried chicken in Taiwan is really delicious. The earliest fried chicken chops, A series of salted chickens, flower balls, chicken circles, etc. I ate this way, no matter the big store stalls, they are delicious! Like hand-shaking tea, it is difficult to eat thunder~ The noodle paste feels very kind, and I have received everyone's unanimous praise. All the dishes will be swept away in a while.