Between Shuanglian MRT Station and Mackay Memorial Hospital, there is a small food stall called Tang Lu, specializing in cold braised dishes. They have two locations, with the other one situated in a nearby alley, where they also offer hot dishes. Despite being just a small stall under the busy arcade, it still manages to attract a steady stream of customers. One reason for this is that their service is a bit slow, so patience is required while waiting.
Tang Lu offers a fairly wide selection of ingredients. In addition to common tofu products, they serve duck, pork, and chicken, along with a few simple vegetables. It’s easy to spend NT$100-200 here, depending on whether you’re having it as a meal, a snack, or even pairing it with alcohol as a side dish.
Pickled mustard greens are a must—though, of course, it depends on personal preference. I personally love them (though I’m currently limiting my intake). The same goes for chili; it’s optional, but I always add it. Just be prepared for the fact that the pickled mustard greens might taste different from what you expect—they lean towards the sweet side rather than being particularly sour, so their grease-cutting effect is moderate. Adding chili helps a bit. The seasoning is decent, and the flavors are well-braised into the ingredients.
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