“Sous Vide” is the French word for vacuum packaging, which allows meat to retain its full appearance, reduce fat loss and produce uniformly cooked food.
The other day I went with my friends to the Hsinchu Zoo, which I had been talking about for a long time. We were standing at the link between the trains, talking about the north and south-east, mostly about my colleagues’ ants and one of my friends’ reptiles.
As soon as I turned my head, I saw salmon fried rice clearly visible on the floor and someone had thrown up! The man standing behind us had thrown up in discomfort and just as the thought “should I bring him toilet paper? As soon as the doors opened, he ran out of the building with his mouthpiece in a swift and quick manner, and the salmon fried rice kept falling out of his mouthpiece as he hurried.
We discussed what we should do if we accidentally threw up, and how it would be better for the cleaners.
“If you can’t help throwing up, it’s better if you just stand there and throw up and there’s only a puddle on the floor to clean up?” In the end, we all agreed on this conclusion.
We also discussed whether it was because we were talking about insects that made him feel sick and throw up, and the salmon in his stomach should have been so angry that it wanted to crawl out of its stomach and shout, “What the hell are you talking about ants having a high metric ratio?” The salmon tried to hold it in until the last minute when it burst out in protest.
The day trip started off with a ridiculous conversation and ended perfectly when we Googled “Hardcore Chefs Teneder Foods”, a restaurant hidden away in the Dongmen Market in Hsinchu City that many people recommend for its fatty steaks.
Chen-zi also had an unpleasant conversation with the taxi driver, who originally wanted to take a bus from the Hsinchu Zoo to the Dongmen Market, but after waiting for a while we were all a bit tired and decided to hail a taxi to the Dongmen Market, which none of us had ever been to before. You can walk by yourselves.
When he finally dropped us off, he said handsomely, “It’s not far, you’ll have to walk by yourselves.”
I was reminded of the Japanese manga “浦安鉄筋家族”, in which a taxi driver’s father, who also works as a taxi driver, is so rash as to take his customers home with him because it’s time for lunch and he has to go home for dinner.
Originally the taxi wanted to put us on the other side of the street, but it was only after Chen-zi insisted that we drove to the entrance closer to the shop as indicated on the map. As soon as we got out of the car and looked across the street at the entrance of the market which seemed to be closed, we wondered to each other whether the shop was still open …?
As we entered the dimly lit market, we kept wondering if we were in the wrong place, with motorbikes parked everywhere in the aisles and signs standing overhead, like a dark backdrop for street photography. Sometimes when I was a child, I would go to the market with my mother, and several streets would be circled as market areas, with shelters set up between two rows of flats to ensure that customers could shop safely even when it was raining.
This design inevitably became dim and unclear as the evening wore on, like a childhood memory that gradually became hazy.
In the midst of my doubts, I finally saw the entrance to the lantern-lit shop with the sign “1143” written on the metal door, “Good thing you’re here”. I was really worried about the cold, dark doors all the way down the street.
The wooden door and the glass seemed to be a space in this grey market street, taking me back in time, contrasting with the cold and warm feeling of the steel doors.
Inside, the space is small, the seats are small, and the bright lights are cast out of the windows, waiting to feed the hungry customers. From the moment we arrived to the moment we left, the seats were full, everything was just right, just in time for someone to leave, just in time for another customer to arrive.
We each ordered our own signature meal as we weren’t very hungry and started chatting away, I particularly enjoyed this moment, just being in the same space together quietly with no agenda, occasionally opening up a conversation. The waiter who greeted us warmly at the beginning served two bowls of “half tendon, half meat broth”, a fragrant appetizer.
I remember sharing a bowl of warm body beef soup with my family before. I don’t know if it was because it was so good to share with them or because it was really that good.
Whenever someone asks me, “Is there anything good to eat in Tainan? I can’t avoid saying, “Beef soup! It’s really good!
While we were chatting and drinking the beef soup, the waiter approached with a big bowl of cloudy mist. The waiter kindly asked if we wanted to take a souvenir.
I was just thinking “Is the fog cold or hot?” The surprise dissipated with the fog, leaving only the steak and the dishes on the plate, two rows of beef in an arc, with three kinds of vegetables and fruits.
The moment I ate it, I was amazed, “This beef is so soft, isn’t it? It’s delicious! While I was still looking at the photos, two-thirds of the section had been swept away and we were all in agreement, even though we don’t usually have a penchant for steak.
I think the next time someone asks me, “Hey! Do you know what’s good to eat in Hsinchu?
I’ll finally be able to stop talking about the well-known duck rice, which I never eat and always order other staples just for the spicy and sour duck blood.
It’s great to find a place in every city that’s good enough to be a reason to come back! It’s like leaving a clue on the map for yourself, so you can come back and rewrite the answer next time.
Hardcore Chefs Teneder Foods
88049 新竹市東區中央路102巷10號300（東門市場 1143 號）
(Dongmen Market No. 1143) No. 10, Ln. 102, Zhongyang Rd., East Dist., Hsinchu City 30027 , Taiwan (R.O.C.)
03 525 1323
週一至週四 11:30–14:00、17:00–21:30；週五至週日 11:30–14:00、16:30–22:30