曾記廚房
Kaohsiung CityYancheng DistrictFood products supplier
The menu centers on shark-skin thick soup, with yam milk tofu, scallop zongzi, and freshly steamed fish as well.
At a Glance
Signature Dishes
Shark-skin thick soup
The gravy can be thick and slightly sweet, while the shark skin is tender with a chewy bite; it can also come across as refreshing and not overly rich, and black vinegar can adjust the acidity.
Yam milk tofu
It is savory, distinctive, and refreshing; the yam is quite sticky, so two diners may find it rich toward the end, while sharing among three or more can be a better fit.
Scallop meat zongzi
The rice and filling are soft, sticky, and well-seasoned, with meat, shiitake, egg yolk, chestnut, peanuts, and scallop; prices have been recorded at NT$120 and elsewhere NT$130, while the value added by the scallop can vary.
Wuxi ribs
The meat is stewed until tender and pulls away from the bone; past portions were about 3–5 pieces at NT$120 per serving, so the portion-to-price impression varies.
Radish cake
It is pan-fried until fragrant and browned, with shredded radish, char siu, dried shrimp, and preserved pork among the fillings; on one occasion it was found ordinary in flavor, with four pieces recorded at NT$175.
What you should know
Avoid if
- People who prefer bold flavors
What you should know
- Cash only.
- During one holiday visit at around 7 p.m., the shark-skin thick soup had sold out.
- Fresh fish is steamed daily, with the species depending on that day's purchase; one medium and one small fish, two in total, was about NT$800.