路思義教堂
台灣台中東海大學教堂、國定古蹟
到达与交通
🚆 清水車站🚆 沙鹿車站🚆 台中港車站🚆 龍井車站🚆 潭子車站Ⓜ️ 市政府站
附近景点与去处
牛罵頭遺址
Archaeological site in Qingshui, Taichung, Taiwan
台中大都會歌劇院
Opera house in Taichung
大庄浩天宮
臺中港區大肚中堡五十三庄的重要媽祖信仰中心
北屯文昌廟
Chinese temple in Beitun, Taichung, Taiwan
餐饮
Lao Shih Kuan Noodles
The owner’s father was a sergeant major who learnt to make hand-rolled noodles in a village for military families. The noodles are made exactly as they were 60+ years ago, retaining a lovely chew and dressed in sesame sauce with braised ground pork. Order a soft-poached egg on top; let the yolk run and stir before eating. Also try their wontons in wafer-thin skin tossed in a special sauce – the meat filling packs a flavoursome punch.
YUENJI
The swanky setting seamlessly melds East-meets-West eclecticism with modern elegance. The chef team revisits Taiwan’s food heritage and culture, adding a sophisticated spin to family favourites. The Tasting Set Menu allows diners to pick from the main menu for each course, whereas the Chef’s Menu, served omakase style, needs pre-ordering. The iconic sweet Lukang roasted wheat flour soup is creatively mixed with almond milk imparting a creamy, nutty kick.
官网凤仙小吃
For decades, this simple shop has been attracting hungry diners with its signature sliced goose platter boasting juicy flesh and wafer-thin skin. The second-generation owner intentionally leaves some bones and gristles in for diners to gnaw on. Goose offal, marinated meat and other sides are also popular. For starchier dishes, order plain noodle soup, or jazz it up with cuttlefish and thin, flat e-fu noodles.
盐之华法式料理厨房
The chef worked in France and Italy for 30 years before opening her restaurant in 2003, relocating to this elegant space in 2017. She uses mostly local ingredients in seven- to nine-course prix fixe menus with a choice of mains. Changing every season, the precisely executed menus never fail to surprise with their whimsical ideas and vivid colours. Her signature use of wine, Asian spices and herbs lends her dishes exceptional depth and aromas.
官网这一小锅 台中丽宝店
An old property in an alley has been remodelled to house this low-profile restaurant. A pared-down interior and casual vibe set the scene, while a Japanese-style wooden counter frames the open kitchen. Taiwanese home cooking and small plates define the concise menu. Try sorghum liquor-scented Kinmen sausages in a crisp thin casing. Salt-baked chicken leg with sweet corn is another must-try, best enjoyed with a bowl of braised pork rice.
Saka
This quaint shop with over 40 years of history stands at the end of a winding alley. The second generation of the family prides itself on its signature dish – chicken braised in rice wine with Chinese herbs. No water is added and the broth bursts with deep umami. The chicken tastes especially good after being dipped in chilli soy sauce and ground pepper. For a complete meal, pair with blanched noodles to soak up the broth.
Meidz Seafood
Before the owning couple opened this restaurant in 1989, they had been fishers and fishmongers. Now a household name and managed by the second generation, Meidz still prides itself on quality seafood mostly imported from Penghu. Oval squid in soy, three-cup grouper, rice vermicelli soup with pomfret, and catch of the day such as dusky stingfish are all excellent choices. Reservations are recommended at weekends.
官网Chef Ah-Hsi's Old Time Restaurant
Chef Ah Hsi's career in Taiwanese cooking spans more than 30 years. His family used to farm geese, which explains his skills in butchering and cooking geese. As opposed to poaching the birds in brine as most Taiwanese do, he slow roasts them in a barrel before smoking them with cane sugar. His signature roast goose boasts juicy flesh and smoky aromas. The duck sausage is meaty and tender without the greasiness of its pork counterpart.
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