Food and sights of Ji Bao Li Old St, Taipei

We went on a day tour around the outskirts of Taipei and stopped by at Jinshan after visiting Yeliu Geopark. Ji Bao Li (thanks readers for the correction!) is an old street selling a variety of things and according to our driver, is popular with locals. We visited the place for lunch as it is apparently famous for their duck.

Before I talk about the braised duck, let me make a mention of their eating concept. It is a streetside hawker eating area, and there are two large areas with tables and chairs. I had to walk a short distance to where there are several stalls and make my orders there. Generally, the food is already prepared (like the duck is cut up in serving portions of 1/4 duck) and I just take what I want. The food is affordable. 1/4 braised duck costs about 200NT$ which works out to about $8.50. However, I do not pay at the stalls. I bring my food to the tables, finish eating, and based on the type of plates, I pay.

Back to the braised duck. It is rather bland without the sauce. Maybe it is because I am used to the salty ones back in Singapore? For this one, you truly taste the duck in all its meaty glory because there is not much seasoning used. Sure, by all means dip it into the sauce to enjoy a different flavour but to get the true essence of the duck, try it plain. The meat is also slightly tougher than what I am used to back at home. Personally, I think it is only average.

We ordered some noodles to go with the duck. These were really cheap at NT$60 (S$2.60), and rather tasty too.  After the meal, we went on a walk along Yongkang St to check out the other stalls.

The slight drizzle didn’t stop us from exploring this quaint old street and our friendly cab driver even came down to look for us to offer us umbrellas! Here are some of our finds:

Do you have any idea what this uncle is making? It is sweet and has two different kinds of filling – sesame and peanut. If you look at the next picture, you may be able to tell.

Still can’t tell? It’s traditional Dragon Beard Candy (龙须糖 Long Xu Tang). Hubby was ecstatic when he saw this stall. Not surprisingly, he bought a pack of it to bring along. I thought that Dragon Beard Candy would be cloyingly sweet but surprisingly, it was milder than I expected.

There were many stalls selling a variety of rice crackers and traditional biscuits. Initially, we didn’t want to buy any but we were tempted by this stall selling some ball rice crackers. They are the size of golf balls and have different flavours such as seaweed, sesame and peanut. Unfortunately, I forgot to take photographs! I was too busy testing out the flavours.

We saw this stall selling pink guavas and bought a pack to try. They are more fragrant than the ones we are used to (the ones with white flesh) but the seeds of these ones are really tough.

And, they sell mini porcupines at one of the stalls! Do you know what these are? If you do, participate in the little quiz on our facebook page and you may win something at our next giveaway!

Taipei Ding Tai Fung vs Kao Chi (Part 2)

And so, my last post ended with my views on Kao Chi. What about Ding Tai Fung? Well, we went to the same area for dinner (my toddler woke up late from her afternoon nap and we decided not to venture too far), and surprise, Ding Tai Fung’s queue at 7.30pm was short! We decided to go for it (yes I know, two similar restaurants in a day?!), but how can we not try the original Ding Tai Fung right? Ok enough of my ramblings, here are the food pictures.

First up, xiao long bao. The texture of the filling is slightly different from the one at Kao Chi. The filling of the xiao long bao at Kao Chi is smoother – probably the meat is more finely minced. Taste wise, they are comparable. The xiao long bao here is less salty compared to the one served up at Ding Tai Fung Singapore. However, we did realise that most of the food here is less salty than the ones served in Singapore. Surprising?

This photo shows you the thin skin of the xiao long bao and the juicy soupy meaty goodness within. Yums! Did you know that the vinegar dip for xiao long bao should be 1 part soy sauce and 3 parts vinegar? The lovely waitress at Ding Tai Fung mixed it for us and shared this with us. I never knew!

We ordered the meat and vegetable dumplings. It tastes quite similar to the one back at home, except for the fact that it is slightly less salty. Delicious too!

We ordered some carbs to fill our tummy. Here is their egg fried rice with pork strips. The rice they use in Taiwan is short grain and so is slightly more al dente than the ones back at home. I find the egg fried rice here alot more tasty than the one at home.

Zha Jiang Mian is up next! I like the texture of the noodles. It is springy and not too soft. The taste of the sauce is just right, less salty than the one at home. We slurped up the noodles, and decided that it was time for some Suan La Tang (Hot and Sour soup)

Now, I am not a fan of hot and sour soup typically but this one was the right blend of spicy and sour and I actually liked it! We split the bowl among three adults and it was just nice.

For greens, we ordered stir fried spinach with beancurd skin. I don’t know how they cooked it, but for a simple dish, this was really good. The beancurd skin was soft and very flavourful, not salty like the ones we get back at home. The vegetables are slightly crunchy and the overall taste is just right.

And I missed out this double boiled beef soup that we ordered for my little bub. The one back at Singapore is pretty salty but the one here is not. Perfect for the little one (after removing the thin layer of oil atop).

Service wise, the one we get here in Taipei is tons better than the one in Singapore. The servers are warm, attentive and very friendly.

So Ding Tai Fung or Kao Chi? Honestly, the taste is comparable. If you’d like a less crowded and more private eating experience, go to Kao Chi. Nevertheless, the original Ding Tai Fung is definitely worth a visit.