{"id":114203,"date":"2018-09-22T18:27:50","date_gmt":"2018-09-22T10:27:50","guid":{"rendered":"http:\/\/jonathansin.com\/?p=114203"},"modified":"2026-04-10T01:03:20","modified_gmt":"2026-04-09T17:03:20","slug":"taichung-travel-must-eat","status":"publish","type":"post","link":"https:\/\/jonathansin.com\/en\/taichung-travel-must-eat\/","title":{"rendered":"[Taiwan. Taichung Cuisine] Top 5 Must-Eat Dishes"},"content":{"rendered":"
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(1) Sushi Lok Seafood Market<\/strong><\/span><\/h3>\n
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When I travelled to Taichung with ACE Travel, ACE arranged for me to go to \"Sushi Lok Seafood Market\", which is a combination of sashimi, sushi, hotpot, barbecue and supermarket, and is known as Taichung's version of Shangshui Seafood Market. Yesterday, I saw a travel website in Hong Kong that had a super short description of Sushi Luck, but the pictures were all provided by the restaurant, so I thought, why don't I do the same, at least I took my own photos. \"Sushi Lok Seafood Market has two floors, with a supermarket and restaurant on the ground floor. It's basically the same as Taipei's Shangyin Seafood Market, but with seating, instead of Shangyin's stand-up area. The area of \"Sushi Lok Seafood Market\" is also about the same size as Shangyin, but without the large pool area of Shangyin, and the ground floor is equipped with large round tables and outdoor dining area, suitable for families and a large group of friends to eat together, and the environment is really good if the weather is good.<\/p>\n

\"The Sushi Raku Seafood Market offers sashimi, yakiniku (grilled meat), and hot pot dishes in a variety of cooking styles, and is divided into two sections: a supermarket, where you can buy sushi, seafood, and sashimi directly, and a restaurant. In the supermarket, you can buy sushi, seafood and sashimi directly from the restaurant. Guests can choose their seafood and have it processed by the chef. The sushi bar is located in the deli section, which sells barbecue, fried food, cooked rice, soups, etc. Most of them are grilled knives, which is not my favourite part of the restaurant. We went to the round table area on the ground floor to eat, and the food was carefully arranged and pre-ordered by ACE, so the portion sizes in the photos are for reference only, but the freshness of the ingredients were excellent. Japanese sashimi is all about freshness, so let's look at the variety of ingredients in the photos. The seafood stalls on the ground floor have prices for each ingredient on the blackboards, so you can take your time to do the maths. The price includes the cost of cooking, that is, the so-called oil and water cost of Hong Kong Saigon seafood is already included. Some of the seafood here is imported from Japan, some from the northeast corner of Taiwan, no matter where it is fresh. We ate all the Anda travel included, I do not know the details, but the information know a sea and land package for four people only need to Taiwan dollar $3280, that is, HK$770 or so, each person HK$200 less than. The cheapest meal for two, the Frosty Pork and Chicken Set, is only TW$980, which is a total of HK$$230 per person, and the Sushi Lok Seafood Market offers sashimi, barbecue, and hot pot dishes, and the freshness of the seafood and sashimi ingredients is excellent. There are many choices of ingredients, including rare fish such as mahi-mahi, which is suitable for a large group of friends, and should easily satisfy everyone's needs. If you are travelling to Taichung, it is also a good choice for a large group of friends, thanks to the cheap price. If you want to know how much food is served, I don't think I can help you. I suggest that you join Anda Travel's \"Quiet Taichung Cultural Tour\" (https:\/\/culture.lotus-tours.com.hk) and let them make the arrangements on your behalf, as it's not convenient to travel by car in Taichung anyway.<\/p>\n

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(2) Miyahara Ophthalmologia<\/strong><\/span><\/h3>\n
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Moving from the old to the new, the Miyahara Eye Clinic, a historic building made of red bricks and tiles, was built in 1927 by Japanese ophthalmologist Dr Takeshi Miyahara as an ophthalmological clinic in Taichung during the Japanese rule, then turned into a health centre, and then turned into a renowned Taichung eatery by two architects and a doctor of monumental restoration. In addition to the ice cream, chocolate and milk, the interior design and architectural features of the Japanese period are also something to be admired. Miyahara Eye had a mixed fate, with the 921 earthquake and typhoon causing serious damage, until 2010 when it was purchased by Taichung's famous pineapple pastry shop, Sunrise, and renovated with a red-brick fa\u00e7ade for a vintage look. The red brick corridor is also a good spot for taking photos. The crystal chandeliers, wood tones and yellowish lighting give the interior a glamorous and classic feel. Above the horizontal line are huge bookshelves with old books stacked on top of each other, so how does it feel to be eating ice cream of your choice in this ambience?<\/p>\n

Tea is served in colourful traditional sized tin cans, and there are also pineapple souffl\u00e9s, cheesecakes, suncakes, nougat, and more, so you don't need to worry too much about buying souvenirs. Chocolate lovers will be attracted to Miyahara Eyecare's speciality chocolates, which are made from fruits (such as honeydew melon, bananas and ginger) and dipped in a variety of chocolates, making them a tempting alternative to ice cream. There is no season for ice cream. In front of the freezer, there are 18 types of fruit flavoured ice creams and 16 types of chocolate ice creams, ranging from 44% to 100% in terms of purity! You can choose from single, double or triple balls, and the names of the tea flavours on the quick menu are quite interesting, such as Toast to the Past, Between Half Dreams and Half Wakes, and Thoughts Always Come After a Breakup. After choosing your favourite ice-cream in three balls, you can sprinkle it for free and choose from a selection of fruit and sunrise biscuits, such as cheesecake, flower mooncake, and so on. Whether it's to see the old buildings or to eat the ice-cream, the Miyahara Eye Institute is a must-see in Taichung.<\/p>\n

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(3) The Champion Beef King<\/strong><\/span><\/h3>\n
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Two weeks earlier on our trip to Taichung, we went to a 30-year-old beef noodle shop, a long queue every day, mainly selling noodles, rice, soup and braised flavours, \"Champion Beef King\", whose braised beef noodle can be considered as Taichung's most representative work, compared with the common beef noodle, the soup has a natural flavour and is more refreshing, non-greasy, with a slight aroma of Chinese medicines and herbs, such as angelica and goji berries. The beef used is thick slices of Australian beef tendon, four slices per bowl, the meat is braised to be super flavourful, and the texture is soft with the tenderness of beef tendon, and the beef seems to be cooked in its neutral way, and the beef in the stewed soup is full of the aroma of Chinese herbs, which can be tasted in the mouth in many layers of flavours. In addition to the beef noodles, it is worth paying attention to its chilli sauce, which is also very famous in Taichung.<\/p>\n

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(4) Koufatsu-tei Honey Bean Ice<\/strong><\/span><\/h3>\n
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With a history of more than 70 years, Hsing Fat Ting is the originator of Taichung's Honey Bean Ice. What is honey bean ice? Actually, its prototype is modelled on the Japanese Four Fruit Ice. Firstly, soybeans boiled with sugar for more than three hours are spread on the bottom, together with some coarse crushed ice, and then with more than ten kinds of rich homemade toppings, and then finally drizzled with homemade banana water to make the ice. It all started when the founder, Mr Chen Xi, started hawking at Taichung Railway Station with a handcart, and then settled in the bustling Taichung First Market, where he named the shop \"Xin Fa Ting\" and added three fruits, namely banana, apple and watermelon, to enrich and diversify the flavour of the ice products, which were very popular with the diners. Later on, a fire did not make the family give up, but turned their hard work into happiness, and \"Xin Fa Ting\" was officially renamed as \"Lucky Fa Ting\". Although there were seven or eight similar honey bean ice shops opened in the same period in the First Market, \"Lucky Fatting\" was still the most popular, and even set a sales record of selling 10,000 ice products in one day, which is said to be still unbroken to this day. After several relocations, the third generation owner met designer Wu Chuanzhi, and \"Lucky Fat Ting\", a nostalgic yet trendy flagship shop, was finally born in the current location. There are two types of ice shaving machines in the shop, one is for shaving snowflake ice which is more delicate and spongy, and the other one is for shaving knife-shaved ice which is more coarse and big particles, and I personally prefer the former one. I always feel that their ice has a unique flavour and a wide range of ingredients, so much so that the owner has to get up at 5am every day to prepare the ingredients and never cut corners. The menu of the ice shop is also very diversified. In addition to the main types of ice, such as snowflake ice, knife-shaved ice, shaved ice, there are also hot and cold bean curd, osmanthus rice cake congee, a variety of hot and cold beverages, and hot and cold sweet soups, so it's not a problem to come in the winter. When you come to Taichung, you have to try this old-fashioned style of ice, and you won't be disappointed.<\/p>\n

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(5) The<\/strong><\/span>Stone Wall Winery<\/strong><\/span>\u300b<\/strong><\/span><\/h3>\n
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A group from Taichung was lucky enough to visit and have lunch at the quaint and flavourful Stone Wall Winery. The winery has been run by a team of local Dongshi farmers since more than ten years ago, providing authentic Hakka dishes and unconditionally free tea to guests travelling along the Taiwan-Third Ring Road. The winery is a traditional triple courtyard building with red brick walls full of rustic flavour. With the faint aroma of wine, I entered the winery for a tour and saw a ceiling made of yellowish bamboo tubes, with old-fashioned decorations full of Hakka flavour. The most distinctive feature of the winery is the rice wine with an alcohol content of 70 degrees, which is fermented only in winter and is particularly aromatic. In addition, Dongshi's good water quality and quality fruits also contribute to the deliciously refreshing fruit wines. The restaurant in the winery, Mama Tian's Restaurant, serves authentic Tai Po Hakka cuisine with the concept of low oil, low salt, low sugar and high fibre, and all the seasonal organic vegetables are supplied by Little Lady Farm across the street, making them fresh, tasty and healthy. After enjoying a delicious Hakka feast, there was also an entertainment programme where everyone could \"DIY\" a bottle of commemorative flower and herb wine. Add various flowers and herbs to Erguotou to create your own flavourful wine, and then get creative by decorating the bottle and the outer box to create a unique bottle of flower and herb wine.<\/p>\n

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