週日跟著親朋好友們到陽明山上的白切雞名店冠宸食館用餐，熟識店家的朋友說開幕前半小時就要到店門口待命，抵達時果真有大批人潮在店門口等待了，超級熱門！
人多就是可以吃到更多種料理，除了招牌白切雞肉質似土雞般紮實以外，各式蔬菜也做得不錯；自己特別喜歡炒生香菇、辣宮保茄豆、涼拌檳榔花、炒珠蔥，和平時較少見的菜脯雞湯
由於餐廳近竹子湖，天氣好的話飯後還能到附近走走，要是可以線上訂位就更方便了
❗️強烈建議開店前半小時抵達，開店時開始發放號碼牌，賣完即收工；時間允許的話建議平日去
❗️只能點一次菜，不開放加點
Last Sunday, I went to Guanchen Restaurant, a famous boiled chicken spot on Yangmingshan, with some friends and family. A friend who knows the place well warned us that we had to be at the door 30 minutes before opening. Sure enough, when we arrived, there was already a massive crowd waiting outside. The hype is real!
The best part about dining with a large group is getting to try a variety of dishes. Beyond their signature boiled chicken, which has that firm texture of free-range chicken, the vegetable dishes were also impressive. My personal favorites were:
• Sautéed Fresh Shiitake Mushrooms
• Spicy Kung Pao Eggplant and String Beans
• Cold Appetizer of Betel Nut Flowers
• Sautéed Pearl Leeks
• Dried Radish Chicken Soup (a rare find these days!)
Since the restaurant is near Zhuzihu, you can take a nice stroll nearby if the weather is good. It would be even more convenient if they offered online booking.
Tips for Visiting
• Arrive Early: I strongly recommend arriving 30 minutes before they open. They start handing out queue numbers at opening time, and once they sell out, they close for the day. If your schedule allows, try going on a weekday.
• One-Time Ordering: You can only order once. No add-on orders are allowed after the initial ticket is placed, so make sure you get everything you want the first time.
· 訂位方式：不可以
· 價格：如下圖
· 是否可刷信用卡：不可以
· 地址：https://maps.app.goo.gl/qHQBoydJBcQcMfPz7?g_st=ic
· Reservation: Not available
· Price: See below
· Credit cards accepted: No
· Address:https:https://maps.app.goo.gl/qHQBoydJBcQcMfPz7?g_st=ic
Sautéed Chayote Shoots
TWD 200
Sautéed Fresh Shiitake Mushrooms
TWD 200
一起拌炒、口感像蔥又像芹菜的
問了才知道是金針筍！
Sautéed together with something that tasted like a mix of green onion and celery. I asked and found out it was Daylily Shoots!
Mountain Bitter Melon
Spicy Kung Pao Eggplant & String Beans
TWD 250
茄子軟中保有脆度、色澤鮮亮
喜歡～
The eggplant was soft yet held its crunch, with a vibrant color. Loved it!
Braised Stone Bamboo Shoots
TWD 200
Betel Nut Flower Salad
TWD 300
脆而不失嫩度的檳榔花淋和風醬
夏天吃起來特別爽口
Crunchy yet tender, drizzled with Japanese wafu dressing. Extra refreshing for the summer!
Sautéed Pearl Leeks
TWD 250
好像是第一次吃珠蔥
（或者第一次這樣吃珠蔥）
三四月才盛產
比一般蔥的風味和口感都更細緻
I think this was my first time having pearl leeks. They are in peak season during March and April. The flavor and texture are much more delicate than regular green onions.
Sweet Potato Soup
TWD 50/碗
（不確定圖中份量為幾碗）
(Not sure how many bowls are shown in the photo)
薑汁清湯底
地瓜十分綿密
A clear ginger-based broth with incredibly dense and silky sweet potatoes.
Fried Tofu
TWD 200
沒記錯的話是薄粉炸雞蛋豆腐
If I remember correctly, it was lightly battered fried egg tofu.
Fried Burdock (Sweet)
TWD 300
作為餐後甜點
Served as a post-meal dessert.
Spicy Salt and Pepper Stream Shrimp
TWD 300
觸角修得較短
因此入口不那麼刺
鹹香酥 特別涮嘴
The antennae were trimmed short, so they weren’t prickly to eat. Salty, fragrant, and crispy.
Spicy Sautéed Pork Intestine with Sour Greens
TWD 300
Sesame Oil Kidney (Full Alcohol)
TWD 550
腰花柔嫩
想喝湯又想避開濃厚酒味的話
可以將腰花吃掉
再請店家點火燒去裡頭的酒精
The kidney was tender. If you want the flavor without the heavy alcohol hit, you can eat the kidney first, then ask the staff to light the soup on fire to burn off the remaining alcohol.
Taro Cake (Savory)
TWD 300
奶奶小時候常買的點心
總是以台語稱之「芋粿」
第一次在台北見到
原來中文叫芋香糕！
A snack my grandma used to buy when I was little. This was my first time seeing it in Taipei though!
Assorted Mini Steamed Buns
TWD 150
陽明山餐廳的定番品項
A must-see item at any Yangmingshan restaurant.
Boiled Chicken (Half)
TWD 600
肉質紮實、不油膩
雞胸處推薦蘸辣椒醬油增加濕潤度
The meat was firm and not greasy. I recommend dipping the breast meat in chili soy sauce for a bit of extra moisture.
Dried Radish Chicken Soup
TWD 750
湯底用上老菜脯和白蘿蔔片
清甜不失鮮味 好好喝呀
（第一次吃老菜脯雞湯是在叔叔家的年夜飯
當時才知道老菜脯是珍貴的古董）
The broth uses both aged dried radish and fresh white radish slices. It was sweet, clear, and full of umami.
janetfoodhunt 