【Taiwan】Which chicken fillet do you like? crispy or pastry?




Do you know in Taiwan we have lots of flavor of chicken fillet? Most of  the difference is up to the sauce and the surface that it used before fried.  Today, let me introduce something that not many people care about(maybe only you guys and me care), the surface of chicken fillet.


crispy or pastry? 脆皮還是酥皮?


In Chinese 脆皮(Cuì pí) means crispy, on the other hand, 酥皮(sū pí) means pastry. Actually, most of the famous chicken fillet store sells crispy ones, for the stand or vendor in the night market or local area you will see pastry ones. For me, I love pastry more, because it is the traditional taste.

Let's look up what's the difference between them:




crispy



Crunchy and juicy!

(I add some chili pepper, so it has something red on it.)


pastry




Mellow and smooth!




How will it look like on the menu?




(A store at a local area)

You will find that as the location is more local, the menu will be more various.The first meal in the red square is the crispy surface, and the second is the pastry. At the below in order is braised soy sauce flavor、cheese flavor and boneless chicken leg. As for the surface of braised soy sauce flavor and cheese flavor,it will depends on the recommend of the store. If you care about the surface you can ask before ordering.

For the other food, I will introduce it in other article in the future.


At the days I lived abroad, chicken fillet is what I miss and can't make it by myself(It needs a lot of kinds of sauce to make it tasty).No matter which one do you like, next time when you travel to Taiwan please give both of them a try! 





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