bryan@22°N 120°E.: Central of Taichung 2nd Market
bryan@22°N 120°E.: 丸一鮮魚行
bryan@22°N 120°E.: Dessert: Handmade italianate ice cream
bryan@22°N 120°E.: 手工花枝排
bryan@22°N 120°E.: 烤魚&烤蝦頭
bryan@22°N 120°E.: Shrimp salad
bryan@22°N 120°E.: California roll
bryan@22°N 120°E.: Rose Noodle with Salmon's egg
bryan@22°N 120°E.: Rose Noodle with Salmon's egg
bryan@22°N 120°E.: Saury pike(秋刀魚)
bryan@22°N 120°E.: Scallop with lightly burn
bryan@22°N 120°E.: Roasting Scallop
bryan@22°N 120°E.: Katsuo Tataki(表面碳烤過的鰹魚)
bryan@22°N 120°E.: Mrs. Young is introducing the Green Onion she used which comes from Japan
bryan@22°N 120°E.: Sea Urchin Sushi(海膽軍艦捲)
bryan@22°N 120°E.: Sea grape(海葡萄)
bryan@22°N 120°E.: Materials of Sea urchin sushi
bryan@22°N 120°E.: Mrs. Young is preparing sea urchin sushi for us(楊媽媽正在準備海膽軍艦捲)
bryan@22°N 120°E.: Mrs. Young is preparing sea urchin sushi for us(楊媽媽正在準備海膽軍艦捲)
bryan@22°N 120°E.: Crabmeat(蟹肉棒)
bryan@22°N 120°E.: Salmon & Tuna
bryan@22°N 120°E.: Sweet Shrimp
bryan@22°N 120°E.: Sea urchin(海膽)
bryan@22°N 120°E.: I love sashimi
bryan@22°N 120°E.: Fresh Sea Food
bryan@22°N 120°E.: Appetizer(開胃菜,有螺肉、日本黑豆、小蝦)