✨ AI Visit Snapshot
A wildly popular “hidden” late-night charcoal-grill stall diagonally opposite Fuhe Temple in Zhonghe. There is no flashy sign, yet more than a thousand online reviews have found it through word of mouth. The signature approach skips frying entirely and puts ingredients straight over charcoal for a slow grill, reducing greasy heaviness while working the sauce deep into the food. The unusually large smoke-extraction unit is part of the owner’s effort to keep the whole street from being swallowed by smoke. If you want this late-night bite, call ahead: waiting more than an hour on site is common.
● Signature Charcoal-Grilled Chicken Leg
The signature chicken leg uses charcoal to build a fragrant char on the skin while keeping juices inside. The sauce penetrates without burying the chicken flavor. Prices can change with costs, so the stall’s current price is the best reference; more important is allowing enough grilling time. Eat it hot after pickup, because reheating a cooled chicken leg can dry it out. Waiting an hour only to take it home and let it sit through a meeting would waste everyone’s patience.
● Pig-Blood Cake, Tempura, and Other Grill Items
Pig-blood cake, tempura, and the other grill items all depend on gentle heat. The pig-blood cake should stay soft rather than hard, while tempura should retain bounce before sauce and charcoal settle onto the surface. Offal such as chicken intestine can keep its own aroma, so skip it if that bothers you. Start with one skewer of each, mix vegetables with meat, and do not fill the whole bag with starch only to discover you have brought home a charcoal-grilled rice-cake convention.
● Pork Skewers and Grilled King Oyster Mushrooms
Pork skewers and king oyster mushrooms make a simple meat-and-vegetable pairing. Scallion pieces in the pork add sweetness and moisture, while the mushroom needs enough grilling to cook through without forcing out all its juices. Both work well between chicken leg and pig-blood cake as a change of pace, without needing heavier sauce. The mushroom is hot when freshly bitten, so give it a few seconds; anyone who learns to wait has already had plenty of practice before pickup.
Call ahead for the chicken leg, then add pork skewers, king oyster mushrooms, pig-blood cake, and tempura so you have meat, vegetables, and starch. Record the pickup number and time when ordering, and follow the stall’s reply for sellouts or temporary closures. Eat it hot after pickup instead of walking around for another hour with the bag.
- Location:Lane 71, Guangfu Road, Zhonghe District, near Fuhe Temple.
- Type:Charcoal-grilled chicken legs, meat skewers, offal, vegetables, and traditional grill items.
- Highlights:No pre-frying, slow charcoal grilling with sauce brushing, and phone-number pickup.
- Good for:Adding dishes to dinner, late-night takeaway, and anyone willing to preorder.
📌 Editor’s Take
中和廟口碳烤 is a straightforward little stall that combines slow, careful grilling with a true late-night-food feeling. There is none of the loud, formulaic branding of a chain. It simply takes care of local appetites with properly grilled chicken legs, pig-blood cake, and pork skewers that absorb sauce without turning harshly salty. The heat is well judged, and the flavors are easy and comfortable. If a late-night craving hits and you want a no-nonsense neighborhood corner where you can carry away a hot bag of charcoal-grilled food without fuss, this temple-side stall is an especially dependable choice.
