when A-Tang was still in charge of the kitchen, he could still say, "Oysters with Tuyun, do you want to add belly today?" My favorite belly meat. Of course, Ah Tang went up and down quite a few times in those years, and even went out of business for a while due to family reasons.
But no matter what, Atang's brand status is popular database still unshakable in the breakfast milkfish in the Central and Western District. A-tang’s change started with shrimp rice first, and because shrimp rice is the thickest workmanship (Kāu-kang), it is necessary to peel the shrimp from the fire, wash the seasoning, cook the bibimbap, and every step must not be sloppy.
The earliest shrimp rice was limited, and it was probably sold out after 8:00, and a small bowl was the price of one zongzi. But full of fire-cooked shrimp and delicious shrimp red rice, even other famous shrimp rice restaurants in Tainan today, it is difficult to reproduce the delicious taste of A-Tang.