Tanhuatou 談話頭家常菜
Hours / 營業時間
Closed on Mondays / 每週一公休
5:15 pm – 11:30 pm （last order by 10:30 pm) / 廚房於10:30pm休息
(02)8771-8254 / 8771-8209
No.110 Yan-Ji Street Taipei (MRT Sun Yat-Sen Memorial Hall Exit 2)
台北市延吉街110號（捷運國父紀念館二號出口）
No Credit Cards Accepted / No Service Charge 不提供刷卡 / 不收服務費
Due to recent recession most people think twice about going out to restaurants. If you worry about your pocket then leave it to Tanhuatou. As time goes by Tanhuatou moved a few times but its affordable pricing never changed. Originally Tanhuatou was located on Fu-Xin south road and moved to Xin-Yi road in the 90s. Five years ago it moved to the current location on Yan-Ji Street. Starting in 1985 owner Mr. Xiang insisted on providing quality cuisine with three No’s (no service charge / no MSG / no food-thickening). Since then Tanhuatou became a favorite hangout after work for local food lovers and foreigners alike.
I used to loathe egg yolks and Tanhuatou changed my mind. My first encounter with Hunan Eggs (NT$200) was delightful, easing my worry about cholesterols. And I’m amazed at how something so simple as stir-fried boiled eggs can be so tasty!
Owner Mr. Xiang is mostly proud of his creation: minced pork with mashed taro (NT$250). It’s an easy dish to prepare but very time-consuming. You won’t find anything similar to it anywhere else. Beef and chicken are also available if pork is prohibited in your religion. The most basic dish in Shanghai cuisine is fried rice with vegetables and shredded pork (NT$160). Mr. Xiang believes that his customers deserve the best and therefore Shanghai fried rice is always made to order. He said it’s easy to make this dish at home. The ingredients are vegetables, shredded pork and rice and simply stir-fry everything together. The key is to serve Shanghai fried rice while it’s hot. Before Tanhuatou I always thought Shanghai fried rice is steamed in a rice cooker because it always tasted like overnight fried rice.
In the past 23 years owner Mr. Xiang has always been the head chef at Tanhuatou. Earlier this year a veteran chef specialized in Yunnan cuisine joined Tanhuatou, adding Yunnan’s most well-known dishes to the already extensive menu. The most recommended dish is sliced pig scalps (small NT$270 / large NT$480) and you must dip it in the secret sauce. That will bring a big smile to your face!
For those who prefer something on the lighter side beef tendons (NT$370) is your number choice. It takes several hours to stew beef tendons and then put them in the fridge to cool down before cutting them in thin slices. The amber color of Beef tendons is most pleasing to the eyes and satisfying to your taste bud. Another highly requested beef dish is beef brisket with carrots and turnips (NT$530). It’s also a time-consuming dish – beef has to sit on the stove for at least three hours and 1 1/2 for turnips. The ultimate signature dish at Tanhuatou is Wusi style pork spareribs (small NT250/large NT$500). The meat is tender and
Tanhuatou is perfect for gatherings among friends and family. You need at least a party of five so that you can enjoy all the goodies at once. As for the wine list owner Mr. Xiang selects red and white wine from Australia, France and the US. The price ranges from NT$1,000 to NT$1,300 per bottle; per glass goes from NT$300 to NT$350. Mr. Xiang welcomes large parties booking in advance. Just name your budget and he will make sure that everyone has a good time!
近來景氣不好，一般消費者上館子吃飯前必須考慮到荷包，然而談話頭家常菜多年以來一貫平實的價位在此時顯得更為珍貴！餐廳最初開在復興南路，1990年代搬到信義路，五年前再次遷徙到目前延吉街的地點，談話頭家常菜在向子龍老闆的堅持之下，屹立不搖二十多年，每道功夫菜硬是了得，而且決不偷工減料！從1985年開始，談話頭家常菜提供台北人一個比自家廚房更好的美食來源！向老闆的三不政策(不收服務費、不加味精、不句芡)不但吸引在地消費者的認同，也讓住在台灣的外籍人士可以放心的享受道地的湖南和江浙美食！
我第一次和湖南蛋 (200元)接觸就在這裡！其實我是個很不喜歡吃蛋的人，看到蛋黃就變臉的我，在向老闆的鼓舞之下，品嚐這道「征服全世界」的湖南菜，親身體驗到「普通中見實力」的美味佳餚。
向老闆最為自豪的獨門菜芋泥豬肉茉(250元)，其實做法很簡單，但是卻非常費時，這是一道不常出現在其他的餐廳菜單。因應客人對於肉類的喜好有別，談話頭家常菜也提供牛肉和雞肉的選擇。江浙菜中基本的上海菜飯(160元)，多數餐廳都是煮好後放在電鍋裡保溫，但是向老闆堅持在客人點菜之後才將雪菜、毛豆、肉絲下鍋，端上桌的上海菜飯永遠是最新鮮的！
這些年來，向老闆是談話頭家常菜的首席廚師，而今年才來的資深廚師把最拿手的雲南菜加入原本只有湖南和江浙菜的菜單。雲南大薄片(小份270元/大份480元)，搭上商業機密的特殊醬料，這道菜是越吃越爽口，而且是無醬料不歡啊！
偏好清淡口味的客人可以點冷面牛筋(370元)，不但滷到入味且呈琥珀色，顏色誘人，吃到嘴裡，彈牙的很，讚不絕口！偏愛牛肉的必點蘿蔔牛楠(530元)，牛肉需要至少三個小時的燉煮，蘿蔔也要一個半小時才入味。談話頭家常菜的招牌菜無錫排骨(小份280元/大份500元)肉質鬆軟，入口即化！
談話頭家常菜適合親朋好友聚餐，人多才能一次把所有好菜都點上桌！對於酒單，向老闆也特別挑選來自澳洲、法國和美國的紅白酒，一瓶單價從1,000元到1,300元左右，單杯介於300元到350元之間。向老闆也歡迎客人包場宴客，只要給個預算，保證讓賓主盡歡！
