Coming, there are also hidden desserts from local people everywhere in The port! Today,"Food Shang Player" will recommend you 4 old Kaohsiung people are eating time-honored famous stores, and cold, hot and easy! In the summer, we should first have a cup of cold and refreshing, and then a Q-bomb non-sticky mochi burning... already hungry? There are more, quickly continue to read with the food editor ~ intimate reminder, during the epidemic period, we must do a good job in epidemic prevention measures.
01. Zheng veteran papaya milk hot selling a jiazi queue stall
Zheng Lao's brand sells more than 100 pieces of papaya milk, using Tainong No. 2 papaya from the Changzhi Dashu area of Pingtung, commonly known as "Spring Melon". The melon meat is sweet and juicy, the aroma is full, and the fixed cooperative contract farm sends fresh and unpopulated net room papaya to Kaohsiung every day. Sugar water and milk are the other 2 keys: the sugar water here is boiled with brown sugar, boiled and then simmered, and then must be stirred manually for up to 8 hours; Before the juice is also used to filter impurities with a finer strainer for the second time, the amber clear sugar water smells like a caramelized aroma, the strong taste is as strong as the ancient taste of snacks, white desaccharide, plus the fresh milk of the Kaohsiung ranch on the day, the people who drank it almost gave an endless stream of good reviews.
Zheng veteran 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. Old Zhou hot and cold drink Peanut flour roasted mochi Q slip incense
The strict boss Zhou began to prepare the material at 5 o'clock in the morning, and the carefully selected long glutinous rice must first be soaked for 2 hours until it is soft and thick, and then the semi-finished product of large chunks is drained by a dehydrator. Take some of it out, first cook it into a "turtle bowl" (the medium of rice ball making), and then put it back into the semi-finished product just now and grind and stir together, and the dough will become sticky after it comes out. When you order to eat, there are two kinds of peanuts and sesame seeds to choose from, especially peanuts, selected from the large potato kernels that are fragrant and sweet in Beigang, and within 1 hour after ordering, it is the golden flavor period. A bite of the slippery Q roasted mochi held in the palm of the hand, sesame peanut flour stained all over the mouth, the aroma spread out between the sniffles, slightly sweet and not greasy taste, reservation full of simple happiness.
Old Zhou hot and cold drinks
· No. 126, Sanmin Street, Sanmin District, Kaohsiung City
· Monday to Sunday 10:00 a.m. to 11:30 p.m. (closed on 17 p.m. lunar calendar)
03. Jazz Ice City Ice + Fried food once satisfied
There is a nostalgic ice shop "Jazz Ice City" opposite the Ten Nationals Small, which involves popsicles and explosives, and I don't know how many people are involved in the happy summer that comes and goes. It's been over 30 years, special drinks are filled with the smell of antiquity, and connoisseurs drink it by adding a ball of sweet and fresh milk ice to the top. The faint aroma of banana oil in the ice makes people drink it, and the brain relaxes and floats, enjoying the pleasant collision of nostalgia and modernity. Crispy fried squid head and pretzel chicken are another popular choice here, every day with fresh oil to produce a soft and crispy taste, especially squid head, with a bit of curry aroma, supplemented by pepper with more than ten kinds of Chinese medicine specially prepared with licorice cinnamon, it is possible to describe the shabu-shabu.
Jazz Ice Town (Dalian store)
· No. 297 Dalian Street, Sanmin District, Kaohsiung City
· Monday to Sunday 11:00 a.m. to 9:00 p.m. (until 8:30 p.m.)
04. Huangjia powder round ice Ancient french bean blossoms are cottony and dense
The biggest difference between the frozen bean blossoms that are now commonly seen in the market is that the bean blossoms made with traditional techniques can be "eaten hot". In summer, the soybeans must be soaked in cold water for 6 hours, soaked until slightly swollen, until the hand presses out the soft cotton feeling, which means that the soybeans have been bitten out of the aroma; Then quickly put into the bean grinder, cook out 100% alcohol thick soy milk and let it stand. Boss Huang said that the timing of the moment when soy milk finally "rushed" into the salt brine determined the quality of the bean blossoms, the control of fire and temperature, and it was also an indescribable experience. Although time-consuming and labor-intensive, the taste is incomparable, and the traditional bean blossoms are spongy and dense to eat, and it is easy to melt off the tip of the tongue with a little sugar water.
Huangjia powder round ice
· No. 132, Henan 2nd Road, Qianjin District, Kaohsiung City
· Monday to Sunday 10:30 a.m. to 11:00 p.m. (until 10:30 p.m.)
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