Message: | I am not convinced that the kao fu discussion those folks up north have been holding helps much, since the dish is not fully described and the character assigned to "kao" is incorrect. Suffice to say that when next you visit Yong Kang Gongyuan Niu Rou Mian, note the trays of xiao cai (appetizers) against the front window. You'll see tiny silver fish with minced chiles, seaweed, the most lovely wistaria colored eggplant cigars with vinegar and minced garlic and the kao fu, which is earth colored wheat gluten (resembling small sponges) napped with a sweet brown sauce accompanied by soft and slightly meaty mushrooms. Kao fu is always made with wheat gluten and in my experience is always slightly sweet.
When last I visited Taipei I saw no other noodle shop on the block with YKGYNRM, but there used to be a fine, modest place across the alley and closer to Jin Shan where excellent chao fen (fried wide rice noodles) could be had.
I've eaten in Jilong (Keelung) only once, and can only hazard the guess that the seafood would be excellent. There is a famous night market there, but I recall nothing of the food I ate. (I've never been a great fan of xiao tanzi--except for ai yu bing and che lun bing.) |