Restaurant name: 昌吉紅焼鰻
Address: No. 51, Changji Street, Datong District, Taipei City, Taiwan 103
GPS: 25°03'57.3"N 121°30'58.4"E | 25.065919, 121.516228
Nearest MRT: Daqiaotou Station 大橋頭站
Tel: +886 2 2592 7085
Hours: 9:30am - 12:00 midnight
昌吉紅焼鰻 is a 50+ year old brand, now run by the third generation. The lady founder 张王月娥 in her 80s now has been at the shop since she was 20. There used to be 7 stalls serving this Foo Chow style eel at Changji area but 昌吉紅焼鰻 is the only one left. Grandma still passionate about her food, is regularly at the shop to ensure the taste of 昌吉紅焼鰻 now run by his grandson is the same as half a century ago.
The dish is made with wild deep sea eels from the South China Sea. 昌吉紅焼鰻 uses bigger and plumper eels for their thicker meat and some fat.
The eels are cut into large chunks and coated with a blend of fermented red rice 红糟 and sweet potato powder. 昌吉紅焼鰻 ferment their own red rice with glutinous rice. 昌吉紅焼鰻 takes 7 years to make the red rice. The red rice and flour coated eels are deep fried in oil for 25 minutes at 180℃.
The pieces of fried eel are simmered in 昌吉紅焼鰻's signature soup which is made with eel tails and herbs. Mdm 张王月娥 uses just 4 types of herbs 当归, 肉桂, 桂皮, and 川芎 for the soup. The chunks of fried eel and herbal soup, are served in a bowl with cabbage.
The eels are crisp outside and tenderly juicy inside. The fried eel meat texture is like steamed crab meat. The eel is naturally sweet and has a mild herbal taste from simmering in the herbal broth.
The eels are eaten with simple fried bee hoon. The bee hoon (rice vermicelli) is simply fried with water and aromatic oil infused with fried garlic flavour. The bee hoon is served with a dribble of house made eel sauce.
昌吉紅焼鰻's signature side dish is fried fish roe to go with the eel and fried bee hoon. Must not miss 昌吉紅焼鰻 if you are a unagi lover - this is a Foo Chow twist to the iconic dish.
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