那天從礁溪退房之後去羅東吃午餐，白天的羅東夜市大部分的店家都沒有開，我們很有耐心的散步尋找有沒有什麼合意的店家。選擇真心有點少，隨著時間推移愈來愈餓了，最後我們還是決定去我們往日就會去的店家，好險它那天中午有開。

我們來到王老吉滷味，是櫃子滷味、冷滷味的類型。這其實是我最愛的滷味類型，我年幼時期到大學，一直都是吃冷滷味的，我第一次吃加熱滷味還是大學的時候，所以我個人偏好的設定，是很小的時候就樹立的。

坐定位之後畫單，點滷味的時候都會選擇障礙啊，但我一定必吃的東西就是米血糕，先來上一份其他的可以慢慢考慮。最後點了豬腱肉、脆腸、甜不辣、素雞、高麗菜、豆干、米血糕，另外點一個餛飩乾麵。王老吉它們家除了滷味之外，有賣餛飩湯、麵，之前我點過餛飩湯，覺得餛飩很好吃，所以這次點了餛飩乾麵一起分享。

滷味上桌前，先來弄一碟子辣椒醬，這是必要的嘛。滷味很快上桌，真的是懷念的味道，不會死鹹，清香的滷汁帶點香油的香氣，鹹香適口，所有的材料都處理的很恰當，脆腸這種內臟類也沒有異味，連我這種不敢吃內臟的人都可以接受它的味道。其餘食材，該軟的不會硬梆梆也不會爛過頭；該脆的脆，口感很棒。間歇性的吃到酸菜的時候，很有提味的效果，我們整個一通猛吃(餓了餓了)。

餛飩麵上來的時候，我企圖單手錄影，一手攪拌麵，但我攪第一下就把餛飩戳爆了，真的有夠對不起它欸，所以就放棄那個影片了哈哈哈。
餛飩麵調味很基本，碗底有一些油蔥(雖然一點點而已，但是很香)，然後一點醬油、醋，有點古早味的風格，麵條是宜蘭麻醬麵常用的扁扁麵條，有點像鹽水意麵那種，我特別喜歡這種麵條欸，真心口感讚，但好像北部沒有很常見?

吃個滷味配個麵條，超級逍遙爽快啊，美中不足就是忘了帶飲料來!!!(右拳打左掌心)大熱天躲在陰涼的店裡吃著涼快的冷滷味，我心情可好了。

然後新竹冷滷味的店家跟熱滷味比完全鳳毛麟角，我現在一邊打字一邊想念冷滷味中，好餓啊。

After checking out from the Jiaoxi hotel, we headed to Luodong for lunch. Most of the stalls at the Luodong Night Market were not open during the day, so we patiently strolled around in search of a suitable eatery. Our options were quite limited, and as time passed, we grew hungrier. Eventually, we decided to go to the familiar place we used to visit, luckily, it was open for lunch that day.

We went to Wang Lao Ji Braised Delicacies, which serves both hot and cold braised dishes. This happens to be my favorite type of braised food. From my childhood to my university days, I always had cold braised dishes. It was only during my college years that I first tried the heated version, but my preference was set from a very young age.
Once seated, we started looking at the menu. Choosing the dishes for braised meals was always a bit challenging, but there was one thing I always had to order - the rice blood cake. We decided to start with that and take our time considering the other options. In the end, we ordered crispy sausages, sweet tempura, vegetarian "chicken," Chinese cabbage, tofu, rice blood cake, and also a dry noodle dish with wontons. Besides the braised dishes, Wang Lao Ji also offers wonton soup and noodles. I had tried their wonton soup before and found the wontons delicious, so this time we decided to share the dry noodle .

Before the braised dishes arrived, we prepared a small plate of chili sauce, which is essential for enhancing the flavors. The braised dishes were served quickly, and it brought back so many nostalgic memories. The taste was not overly salty, and the fragrant braising sauce had a hint of sesame oil aroma, making it savory and appetizing. All the ingredients were well-prepared, and even the internal organs like the crispy sausage didn't have any unpleasant smell. Even someone like me, who usually avoids eating internal organs, could appreciate its taste. The other ingredients had the right texture - the soft ones were not mushy, and the crunchy ones were perfect in texture. The occasional taste of pickled cabbage added a refreshing touch, and we happily devoured everything (we were quite hungry).

When the wonton noodles were served, I attempted to record a video with one hand while stirring the noodles with the other. Unfortunately, my first stir accidentally punctured one of the wontons, which was quite regrettable. So, I gave up on the video (haha).

The seasoning for the wonton noodles was simple - a little oil, green onions (although just a bit, it added a delightful fragrance), a touch of soy sauce, and vinegar. It had a slightly old-fashioned taste to it. The noodles were the flat type often used in Yilan sesame noodles, somewhat similar to Yanshui noodles. I particularly liked this type of noodle, and the texture was genuinely fantastic. However, it seems not very common in the northern parts of Taiwan.

Having braised dishes with noodles was an incredibly satisfying and refreshing experience. The only downside was that we forgot to bring drinks along!!! (Right hand punches left palm). Nevertheless, enjoying cold braised dishes in a cool shop on a scorching day lifted my spirits.

Now, as I write this, I can't help but miss cold braised dishes; I'm feeling quite hungry!

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