黎小安/文 By Ann Li
If you were born in the ‘50s or ‘60s and grew up in Taichung, you’ll probably be familiar with “cao dai fan” (草袋飯), or “grass bag rice”, which was once incredibly popular. Originally located on GuangFu Road and helping pioneer this dish, Chin Chih Yuan restaurant has been around for 50-plus years and saw its reputation soar after some visiting celebrities dined there. Its original concept was to cook white rice inside hand-woven soft rush/reed bags, giving it a moist fullness and infusing it with reed fragrances. Although rush weaving has declined, grass bag rice remains a popular local delicacy and an indelible memory among Taichungers. It also has helped this eatery earn three Michelin Bib Gourmand recommendations.
A fragrant, crispy Pork Chop Rice and Fried Chicken Leg Rice bento box (NT$120) can be enjoyed at the restaurant or taken out. Its tender white rice is paired with delicious sweet and savory pickled radishes in a wonderful combination. Enjoying a pork chop or chicken leg with refreshing cucumbers and the nostalgic flavors of miso soup also can evoke past memories. With a rich sauce and beef slices on white rice, the Sautéed Beef with Satay Sauce (NT$125) is also a must-try, as is the crisp, refreshing, affordably-priced NT$55 Stir-Fried Vegetables (bok choy, water lilies, etc.) with buttery, skillfully stir-fried veggies.
11 am-7 pm (closed Thu)
(04) 2220-7388
170, ChengGong Rd, Central Dist
黎小安/文 By Ann Li
只要是50~60年代的出生的台中人，大家都知道草袋飯，這在當時非常的火紅，草袋飯在台中創立已50多個年頭，原本位在光復路上，後來因為有些明星來台中作秀時都會來這裡吃飯，因而聲名大噪。一開始發想是由藺草的師傅手工編織的袋子裏面裝入白米、進行炊煮的過程中白米融入藺草香氣而得名。如今編織已失傳，但草袋飯已成為了在地品牌，並得過3屆米其林必比登推薦，也是台中人無法抹滅的記憶。
這裡的香酥排骨飯和炸雞腿飯120元(便當)，可內用也可外帶，Q彈白飯上搭配著醃漬入味雪裡紅鹹甜味道像海苔絲與白飯搭配很提味，加上酥脆的排骨或酥炸雞排，酸酸涼涼的黃瓜還有古早味的味噌湯，吃著這一味、回憶想當年！沙茶醬炒牛肉125元，濃郁醬汁和牛肉片澆在白飯上馬上一掃而光，炒青菜 (波菜/空心/A菜..)55元，油亮蔬菜上桌，炒功一流，清脆爽口且價格超實惠！
每星期四休息
時間:11am-7pm
(04) 2220- 7388
中區成功路170號