Taiwanese cuisine to me is a style of cooking that focus on fresh ingredients and try to keep original flavor of all ingredients.
这家与罗大佑知名歌曲同名的餐厅主打的是台湾风味家常菜，想必餐厅的起名灵感也来自罗大佑这首反映了当时台湾年轻人为了生计从小镇走到台北后在这个繁华都市实现不了梦想的迷茫“台北不是我的家，我的家没有霓虹灯”“台北不是我想像的黄金天堂，都市里没有当初我的梦想”（越说越觉得怎么跟现在的汪峰那么像呢kekeke）
超大的刨冰，跟勺子对比一下就知道分量了，炎炎夏天来一份很爽的。台湾好像也叫沙冰，最近还开了连锁的雪冰店，其实都是同一种东西。红豆绿豆炼乳是最经典的搭配，下面的芋圆很好吃。
Shave ice with red beans, mung beans and condensed milk toppings is a classic Taiwanese dessert. The sweet potato chunks and taro balls in the bottom are popular dessert ingredients too. During the long summer in Taiwan shave ice can easily calm down the heat so it is a necessary in Taiwanese cuisine.
油淋鲈鱼，非常清淡但是很爽口的鱼片。我觉得这代表了台湾甚至南方菜系的典型特色吧，清淡爽口，但是用了最新鲜的材料所以味道鲜美。
Bass filet, the taste of live fish never disappoints me. It represents the taste of fresh.
猪蹄煲，炖 得很入味。点菜的时候非常热情的服务员告诉我，只有三块哦！真是非常精确，体现了台湾人精细化管理的水平！
pork shank stew
三杯鸡, 这个自己做也很方便，配方就是一杯米酒一杯酱油一杯麻油做成的酱汁和鸡块一起混合煮到汁水收干，但是自己很难做出饭店的味道，大概需要事先腌制一下
Three-cup chicken. It is named by the chicken is cooked in a sauce that is mixed by a cup of rice wine, a cup of soy-sauce and a cup of sesame oil
莴笋丝，刀工好，爽口菜。
Shredded stem lettuce. Different from lettuce that is common for salad, in China there is another type of lettuce that both the stem and leaves are eatable. Shredded or sliced fresh stem is perfect for summer cuisine even without any seasoning.
非常下饭的菜来了：咸蛋黄炒四季豆。只有饭店的大火才能把四季豆炒得焦而不糊，配上咸蛋黄又咸又香浇到白米饭上可以吃上一大碗。我这个人对四季豆是情有独钟，当年潜心研究怎么用火力不够的电炉子做出干煸四季豆的水平，失败多次后得出结论是做不出来。后来有了空气炸锅发现简直是干煸四季豆的神器啊。
Fried green beans with salted egg yolk mince. It is a bit salty so perfect for mixing with rice.
