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Restaurant: Sung-chiang Hsien-ping Porridge 宋江餡餅粥

By Diane Baker
STAFF REPORTER
Friday, Mar 11, 2005, Page 15

Classic Chinese delights come in a humble setting. PHOTO DIANE BAKER, TAIPEI TIMES

There's no English name to this restaurant, so I've always called it the "Northern place on the corner," since it is just a few meters from the intersection of Tianmu North and Tianmu West Roads and serves Northern Chinese-style food.

But it is easily identifiable by the large, open-kitchen area that faces the street, where a team churns out a never-ending flow of dumplings, spring onion pancakes, guotie (鍋貼) and other savory delights.

As you as you walk in the door, take a look at the display case of "small dish" appetizers. They run the usual gamut of cold tofu noodles, Korean vegetables, pickled cucumber or bamboo, eggplant and bitter winter greens. Make your selection and a waitress will take them to your table.

The rather extensive menu starts off with a page labeled "Pastries and Noodles," offering a selection of spring onion cakes, beef cakes, dumplings, shredded bread, fried noodle dishes and porridges. The "Hot Fried" and "Soft Fried" page lists a selection of shredded pork, beef, chicken and intestines dishes, while the "Seafood" pages offer a wide variety of marine life, including several shrimp dishes, as well as carp, pomfret, yellowfish, sea slug and cuttlefish cooked several different ways.

There are also some hot pot and tepanyaki options, a few basic soups, rice dishes and a page of vegetable dishes.

One of the reasons that I have always liked this place is that it offers various vegetable and tofu dishes for vegetarians, such as bean curd tepanyaki and spicy tofu, but also has plenty of variety to keep my meat-eating friends happy.

On a recent visit, the fried vegetables, braised tofu, fried noodles and kongxincai (空心菜) arrived piping hot only minutes after ordering, with enough crunch left in the carrots and bamboo shoots to convince you that you were getting your daily dose of vitamins.

The fact that the restaurant has been in business at the same location for well over two decades and there is always a line waiting to get in at dinnertime and on weekends means the eatery is doing something right. Nothing too fancy, just good basic dishes at reasonable prices, served quickly, that will leave any diner satisfied.
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