Wang Jing casserole potato flour — Restaurant in Tainan

Truly exceptional in terms of flavor, this establishment stands out for its distinctive taste and one-of-a-kind offerings. The menu may appear overwhelming for some gourmets, but one thing is clear, their centralized kitchen system ensures that each dish, depending on your selection, delivers a consistent depth of flavor.

That said, certain dishes lean heavily on salt—a potential concern for individuals with CKD. Fortunately, the accompanying carbohydrate options help balance the savoriness.

After several visits to Taiwan, I can confidently say this place has earned a permanent spot on my list of must-return dining experiences. Reasonable pricing through and through.

One final note…yea the naming, goodness, what the flip is “Casserole Potato flour”? That phrasing does little justice to the product and will only confuse international guests. A clearer, properly translated name would elevate the menu presentation and align it with the restaurant’s otherwise refined standards.

Meh…fingers crossed this...

👴🍔👵最古老的漢堡包！！！！ 不用飛去中國😋，就能品嘗到陝西小吃肉夾饃🍔 有『老潼關』和『白吉』兩種麵皮可以選擇 🔸老潼關：麵皮很脆，麵包體的較白吉少 🔹白吉：較能襯托出肉味，這是晚上限量餅皮，因為需要發麵團，口感比饅頭、麵包紮實，但又不是像割包、大餅那樣的口感🤔（打到這突然心虛，有點回想不起來😂，印象是這樣啦）

兩種都有愛好者，如果想要好好品嚐到肉味，那就點白吉，喜歡酥脆口感的捧油當然是選老潼關（這脆度是咬下去聽的見的👍）

🔔久違的飽飽上課囉～🤓📚🤤😪 雖說吃才是最重要，但偶爾還是要補個腦😝 在陝西方言中，人們簡稱夾著其他食料的白吉饃為「夾饃」，然後在前面加上該食料的名稱，如花乾（油炸豆腐乾）夾饃，菜夾饃，臘汁肉夾饃。 「肉夾饃」名稱來自於古語「肉夾於饃」不斷演化而來！

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