Shi Jia Sesame Oil Pork Kidneys is a longstanding eatery that I've known since as long as I can remember. In a way, it's also a haunting presence, causing me to avoid their food for quite some time. The fear associated with the thought of it is deeply etched in my mind. It's not that there's anything wrong with their food or service; it's just an irrational fear that developed from past experiences.
In Taiwan, it's a tradition for women to undergo a postpartum recovery period, during which they consume nourishing foods to aid in recuperation. Pork kidneys, in particular, were a common ingredient during my mother's postpartum period. When my younger brother was born, my mom underwent postpartum recovery at home, as there weren't as many postpartum care centers back then. We ended up having to deal with the leftover pork kidneys because my mom couldn't consume much. So, for at least a month, it felt like we were continuously faced with dishes like pork kidneys and liver. It left a bit of a psychological scar, and I avoided such organ foods for quite a while. Shi Family Sesame Oil Pork Kidneys was the go-to shop for my dad during that time! Oh, the memories!
Whenever I pass by Shi Family Sesame Oil Pork Kidneys, I tend to take a detour because the queue at the entrance is always so long! The dining area inside is cramped, accommodating about 10 people at most. I often pass by the cooking area, and truth be told, I'm not too keen on dining in, so the number of takeaway customers is usually greater than those dining in.
Opting out of the sesame oil version, I chose the original clear broth for my dish. The service was prompt, and another signature dish here is the braised pork rice, which most people tend to order alongside their main dish.
The braised pork rice is stewed to achieve a gelatinous texture, with a nostalgic and simply seasoned soy sauce aroma. The rice texture, however, is slightly softer than ideal. It's the kind of dish that may seem unremarkable at first, but you find yourself taking one bite after another. Surprisingly, it doesn't become overwhelming.
The fried tofu was a bit of a missed opportunity as the flavor didn't penetrate; it remained on the surface. It's better enjoyed with a bit of sauce for dipping.
The pork liver soup is pure and carries a subtle aroma of ginger in the broth. The cooking of the pork liver is well-controlled, maintaining a tender and moist texture. The generous portion of pork liver makes the dish satisfying to eat. With minimal seasoning, the simplicity of flavors leads to an enduring aftertaste.
On the table, there are simple condiments – pepper, and two types of chili sauce.
When dining inside, you pass through their cooking area where both dine-in and takeout orders are handled at the same counter. So, one has to be cautious while passing through to avoid colliding with the staff. Also, don't expect too much in terms of service attitude – it's either they are not particularly customer-focused or just too busy. Occasionally, when they're in a rush, their tone might not sound too pleasant.
施家麻油腰花
0 留言