With the fast-changing eating habits of people in Taipei, a good Ningpo (
survived the keen competition from other fancy-looking eateries in the neighborhood.
The restaurant, opened in 1953, is old-fashioned, small and can only accommodate around 35 persons at one time.
PHOTO: DEREK LEE, TAIPEI TIMES
The interior decoration is anything but extravagant. Yet, throughout the years, the place has built up a loyal client base. Telephone reservations are not accepted and many patrons turn up to book tables an hour in advance or to have take-out orders. Several middle-aged habitues of the restaurant said they have been eating at the joint for 20 years or so.
Lu Li-li (
She has single-handedly improved the quality and taste of food cooked at the restaurant. When asked what made her restaurant stand out from the crowd of competitors Lu replied, "I put more heart and mind into my business than others do."
The restaurant started out selling nian gao (
The soup tastes slightly sweet and each dumpling is filled with finely ground black sesame seeds. Drunken chicken (
The Yan-Du-Xian clay pot (
The restaurant's fried pork chop served with vegetable and white rice (
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