![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZshZAk_fKuNS_MnpOF5Rd9k5pFb1oJh_pk64NmkPbWi_oheUkZwHYn-MWt4v8BJfO6_5QF1j_sLNWfe16f582woxPgz4lB9Gb9tKHBuSR22sy4alQGTilA2Q4s8owoYLspi-/s640/IMG_8575.JPG) |
Luroufan at Jin Feng |
There are a few signature or staple dishes in each city - some seem geared towards tourists (egg tarts in Hong Kong - not that locals don't like them, we just don't eat that many of them), while others truly live in people's subconscience and and are eaten by locals on almost a daily basis. To me, an example of the latter would be
luroufan in Taiwan, or braised pork rice.
On previous trips, I had been introduced to Formosa Chang, or "bearded Chang" in Chinese (鬍鬚張), which, in my untutored opinion, is a very decent chain, but I decided I'd go looking for more options, just to compare (this will sound familiar to food nerds...).