今晚我愛冰冰Show‼️ “酸甜苦辣鹹金曲挑戰賽” 一種味道，一種心情！ 眾多有味歌手用歌聲， 帶大家一起品味時光~ 給你一桌雜陳歡愉！ 鎖定今晚8點，中視第10頻道， 我愛冰冰Show‼️

謝謝所有有祝福我の人 就這樣又離三十更進一步 在生日這天酸甜苦辣都嚐遍 沒有什麼願望 只求平安健康疫情趕快結束 📍勝興車站 ［苗栗/Miaoli/三義/Sanyi］ ———🏞勝興車站 此地清朝時稱伯公坑，後來因附近盛產樟腦，且擁有十六座樟腦寮而改成十六份。勝興車站設立於1907年，早期只是供列車待避交會的號誌站，在1930年才升級為車站。1958年在改名為勝興，最後於1998年改線廢止。此站也曾是台灣鐵路最高點。 #台灣#taiwan #苗栗#苗栗景點#三義#舊山線#勝興車站#miaoli#miaolitravel#bpintaiwan#taiwan1#taiwan🇹🇼#taiwan_dream#taiwantrip#taiwantravel#trip#travel#網美景點 #photo#photography#lightroom #discovertaiwan#eventtaiwan#vscotaiwan#view#exploretaiwan #iseetaiwan#風景 #amazingtaiwan#小宇去苗栗

That’s what Chef Henry of @liufusifangcai - a private dining located in Joo Chiat, does very well. He proved it all over again during my second visit with @huatkaliao @liltune @ckaliva and @666momotaro (thank you so much again Rudy, for sharing your exceptional bottles of wine with us). Kicking off our feast that night was Henry’s signature Black Garlic Chicken Soup. As he had double-boiled the black garlic (fermented in-house himself) with a whole “An Xin Ji” (it’s a premium chicken that he feels has the old-school taste) and two kinds of dried seafood since 8.30am, it was I ntensely fragrant and flavourful. We all had to have two bowls at least of course. As the theme of his food is based on the theme of “not forgetting our roots”, it allows him a wider repertoire. So for our second course, Henry took on a seafood item usually served at celebratory events such as Chinese New Year and birthdays. His “Kam Jing Har Lok” featuring “Ang Kah” prawns from Pontian, has to be the tastiest I’ve come across. It lies in his ingenuity of swopping out the usual ingredient (ketchup) for a less expected one (hawthorn). I was licking and sucking those prawn shells like nobody’s business. From his own Chinese New Year menu came a meaningful Teochew creation featuring “Dua Cai” (mustard greens) and roasted pork belly. It’s named 酸甜苦辣 because it represents life’s complexities as well as the full spectrum of flavours our tongues can discern. This humble-looking stewed vegetable was the favourite of a few of us. We couldn’t get enough of the dazzling soup that was tangy, savoury and sweet with a touch of bitterness from the vegetables. ⬇️Continued in Comments⬇️