Moon Moon Food (Qingdao)
Zhongzheng Dist. · Taiwanese
Li Tian Sheng Old-Style Sausage (Original)
Long-standingWorth the queueTakeaway
VerdictA sixty-year charcoal sausage stall; sausage in rice sausage with ginger is the classic.
A charcoal-grilled sausage stall that has scented a Zuoying lane for over sixty years, now in its third generation in the front yard of a century-old house. Fresh pork leg cured with herbs and liquor; queues form for the sausage-in-rice-sausage as soon as it opens.
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Review
Li Tian Sheng Old-Style Sausage hides in a lane off Zuoying Avenue, with its stall set up in the front yard of a century-old house. Food media describe it as running for more than sixty years, and blogs say it is in its third generation. Locals around Zuoying Old City have grown up with it as an afternoon snack, and it regularly appears on Zuoying food recommendation lists.
The signature sausages are made from fresh Taiwanese pork leg, cured with herbs and liquor, giving a clean aroma and meaty, non-greasy bite, grilled over charcoal until lightly charred. The sausage wrapped in rice sausage comes with cucumber, garlic and ginger slices to cut the richness. There is also sticky rice sausage, salted pork, grilled fish cake slices and old-style oden with big chunks of radish.
Diners praise the firm, juicy sausages and clear charcoal aroma, the generous garnishes, and the oden broth you can refill yourself. Complaints center on long queues, only a few tables for dining in and recent price increases; some also say the rice sausage was not heated through at peak times, so it helps to ask for it hotter.
The stall opens at 15:30 and closes around 19:30, and it is closed on Sundays. Queues often form right at opening, and some items may sell out if you come late. Seating is very limited, so takeaway is easiest; remember who is ahead and behind you in line to avoid being skipped. Prices quoted online vary, so go by what is posted on site, and bring small change.
It suits anyone strolling Zuoying Old City or Lotus Pond in the afternoon who wants a snack, or who wants to take home an old-style treat. First-timers should get one sausage in rice sausage plus a plain sausage to taste the specialty; to try more, add salted pork with ginger and a cup of oden broth.
Why go
- The stall opens at 15:30 and people line up before it starts selling.
- Sausage in rice sausage comes with cucumber, garlic and ginger.
- There are only a few tables, so takeaway is easiest.
- Oden broth is self-refill and balances the rich sausages.
- Closed Sundays; come late and some items may be sold out.
- Remember who is ahead and behind you in line so you are not skipped.
What people say
Liked
- The sausages are firm and juicy with a strong charcoal aroma.
- Garnishes are generous, and the ginger and garlic add a lot.
- Refillable oden broth adds to the strong old-time feel.
Complaints
- Queues are long and there are only a few tables.
- Prices have risen recently, and the rice sausage is sometimes not hot enough at peak times.
Summarized from the common views of bloggers, media and diners; not direct quotes.
Location
高雄市左營區左營大路361巷1弄2號Directions ↗
Sources
This page is compiled from the articles below and rewritten in our own words. Hours and prices change, so check before you go.
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