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In Pingxi Old Street, the simple and unpretentious “Fu-Chang Restaurant” has been in business since 1957, famed for its authentic, rustic local snacks and the favorite gathering spot for local banquets, celebrations, and parties. Once called “Yong-Ge House,” this quintessential Taiwanese banquet kitchen was the go-to caterer during the golden age of coal mining; its master chefs still turn out genuine Taiwanese flavors, and the menu remains as lavish as a traditional “bandō” feast. Especially rare in ordinary restaurants is the “Taro-Braised Three Delicacies”: one bite releases a rich, nostalgic old-time taste that is absolutely worth trying. Pingxi is also celebrated for its bamboo shoots; if you visit in late autumn—around November—don’t miss the fresh, local “Pingxi Arrow Bamboo Shoots.” Quickly stir-fried with tender shoots, white fermented beans, and spicy doubanjiang, the dish is crisp, refreshing, and perfect with rice. Another banquet staple, “Buddha Jumps Over the Wall,” is likewise a signature recommended by gourmets. Built on a base of chicken stock, it brings together marinated-and-fried pork ribs, bamboo shoots, fried quail eggs, imitation shark fin, and more, yielding a rich medley of flavors and a mellow broth that fills the room with fragrance the moment it’s served.