Therefore the longstanding patrons of Hsin Tao Fang have a tacit understanding with the restaurant staff; if one orders salt-roasted chicken, ones waits patiently.
因此老顧客心裡有數：吃鹽焗雞要耐心等。客家菜的紅糟是有名的。紅糟也就是紅麴，用糯米飯拌麴母，讓它發熱、冷卻，再灑水使它發熱，然後冷卻…… 反覆幾次，就做成甜酸中帶些酒味的紅糟。