You won’t find many Taichung restaurants that have survived for more than 60 years, but Qin Yuan Chun is one of them. Currently managed by a fourth generation of owners and recognized with a Michelin Bib Gourmand ranking, this establishment dates back to 1949 and retains a nostalgic ambiance from bygone days, with bamboo steamers stacked by the door and the staff busy making dim sum delicacies. The most delicious and famous items here are Jiangsu-Zhejiang dishes and Shanghai-style dim sum, which in the past made this a must-visit dinner party destination for political and business elites.
Signature dishes include Ning-Style Fried Eel in Paste (NT$460), with fragrant fried eel and chives topped with hot oil. Other amazing selections include Soup Buns; Vegetarian Steamed Dumplings; and shepherd’s purse vegetables wrapped in a thin dough skin (NT$220, 8 pieces) that exude a special light fragrance when you eat them. There are also Red Bean Paste Buns; Vegetable and Meat Buns; Xiaolongbao; and Signature Rose Buns–big thick pastries filled with rose-flavored paste that are surprisingly delicious and sweet with a bit of pork oil.
This rich, wonderful variety of dining fare makes Qin Yuan Chu a favorite for both Taichung locals and many tourists as a classic, essential stop during any local dining exploration.
(04) 2220-0735
129, Taiwan Blvd, Sec 1, Central Dist
11 am-2 pm, 5-9 pm
張紫儀/文
如果細數台中有哪一間餐廳可以挺過1甲子，在屈指可數的選項當中，一定會想到的就是沁園春了。這間餐廳從民國38年營運至今，仍保留當年的懷舊氛圍，目前由第四代傳承，且獲得了米其林必比登推薦肯定，門口熱騰騰的竹子蒸籠和工作人員正忙製作點心，這裡最有名的就是江浙菜和上海點心，以前更是政商名流，經常聚會用餐的必選之店。
招牌菜包括了寧式炒鱔糊460元、用韭黃和鱔魚炒的香噴入味最後淋上熱油，香滑的脆鱔爽口鮮美，蟹黃豆腐、開陽白菜190元、無錫肉骨頭和小籠湯包、素蒸餃，皮薄內餡飽滿的薺菜，吃起來散發出一種特殊淡淡清香220元(8粒)。此外，豆沙大包，菜肉包、小籠包和招牌玫瑰包，厚實的大包內餡是玫瑰流沙漿，以少許豬油調和卻出奇美味香甜。
沁園春不僅菜色豐富精彩，更是台中在地人喜歡的餐廳，也吸引很多觀光客成為必嚐的美食經典之一。
(04) 2220-0735
中區台灣大道一段129號
營業時間：11 am-2 pm, 5-9 pm