成记烤鸟蛋(淮军公所店)

The grilled quail eggs and bean curd sheets were alright, but I'd most recommend their freshly stir-fried instant noodles. The cooking was perfect; you could smell the smoky aroma when it arrived, and it definitely had that wok-fried flavor. I suggest asking the chef to stir-fry it a little longer when you order, as it will be drier; otherwise, it can be a bit oily. They have a wide variety of other fried skewers; you can try those too.

The bean curd sheets are freshly skewered, and you can see the auntie slowly rolling them up at the door. There are four or five kinds of dipping sauces; I chose the sweet and spicy sauce, which I ate with freshly fried baby bok choy—it was warm and had a slightly sweet aftertaste. From the window seat, you can see the old locust tree on the street corner; the evening light filters through the leaves and falls on the wooden table, creating a very comfortable atmosphere.

What impressed me most about this restaurant was the dipping sauce. The servers prepare it for you in advance, and it's served still slightly warm – a really thoughtful touch. You don't have to fumble around mixing it yourself; you can start eating as soon as you sit down, which slows down the whole pace of the meal.