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Ningxia Road, Datong District
寧夏路 (位於南京西路與民生西路間)
大同區 103

(open in Google Maps)

Wednesday:
06:00pm - 12:00am

Thursday:
06:00pm - 12:00am

Friday:
06:00pm - 12:00am

Saturday:
06:00pm - 12:00am

Sunday:
06:00pm - 12:00am

Monday:
06:00pm - 12:00am

Tuesday:
06:00pm - 12:00am

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Reviews

From the Burpple community

劉芋仔 Liu Yu Zai is easily the stall with the longest queue, but the hawkers were steady and fast.
Two items are on sale: Deep Fried Taro Balls (NT$25), and Deep Fried Taro Balls with Salted Egg Yolk (NT$30). I suggest getting both – you won’t regret it. They use to cost NT$20 and $25 respectively though.

The Taro Balls contain soft savoury pork floss with a ball of salted egg yolk wrapped within.

As you take a bite, you could marvel at the softness and natural sweetness of the taro, along with the varying textures of the fillings. Simple pleasure.

bit.ly/ningxianightmarket #DFDTaipei

2 Likes

A mini Ningxia night market is here at Sentosa from now till 9 Feb 2020, spanning from Siloso Point to Siloso Beach. Would there be this muah chee I had when I was at Ningxia in Taipei itself? It was soft, chewy and giant-size, served either hot or with ice (like ice kachang) alongside with fragrant peanuts and black sesame. This was my highlight at Ningxia, besides the fried yam balls witg salted egg yolk.
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Maybe the mini Ningxia at Sentosa won't have these anchor stall from Ningxia. From the Sentosa website - "You can savour popular dishes such as Flaming Beef Cubes (火焰骨子牛肉), Taiwanese Oyster Omelette (蚵仔煎), Egg-bombed Scallion Pancake (鸡蛋葱油饼), Fried Chicken Cutlet and Crispy Salted Chicken (炸鸡排, 咸酥鸡), Grilled King Oyster Mushroom (烤杏苞菇), Tian Bu La (Taiwanese oden) (甜不辣), and many more. If you’re a fan of Beef Noodles (牛肉面), be sure to check out the yummy dish served up by award-winning Taiwanese chef and entrepreneur, Cheng Cheng Chung!"
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So no easy fix for my Ningxia cravings for now, except for a return trip to Taipei.
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3 Likes

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The Ningxia Night Market (寧夏夜市) is known for its wide array of street food stalls, and this goose stall is among the more reowned here.
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They specialise in all parts of the goose - meat, coagulated blood, intestines, and gizzards.
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The goose meat is blanched in boiling hot water and salt, infusing the naturally sweet savoury meat with a salty flavour, and making it tender and moist in texture.
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Garnished with ginger, it's served on its own, or with a bowl of glass noodles & goose broth.
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They also have a spicy chili sauce on the side, for added kick.
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Er Rou Lao Ban / The Goose Boss (鵝肉老闆)

Full of flavour, we suspect from dousing the rice with a sauce made from a bit of oyster sauce and chicken essence, it was really good. Tasted homecooked. We saw many diners having this with a bowl of white bittergourd soup and fried eggs.

I had read that the chicken rice here is to die for and we decided to share a bowl. The name of the stall is Fang Jia 方家

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