It turns out that the soul of dumplings is the skin...

The texture is crunchy, and the filling is very similar to the Taiwanese dumplings with a lot of vegetables. The cabbage is very crisp. As for seasoning, I personally feel that after spending a few days in Daegu, I have gotten used to the saltiness, and paired it with his pickled kimchi to balance it out. After eating Taishan keratin, I realized that the soul of keratin is skin... The only flaw is that the skin is steamed or fried together, so the layer of skin between the dumplings is not cooked most of the time, and it tastes a bit mushy and weird 😳, but the other parts are generally good. Someone told me that he had changed chefs and owners before, so the taste might be a little different now, but since I haven't eaten it before, I'm not sure what it tasted like before. If you're tired of thin dumplings and want to eat dumplings with more meat fillings, you can try this. Business is still good... As we ate, the crowds filled up. If you speak #DaeguTravel Chinese, he will even bring out the Chinese menu, which is a plus. Taishan Dumplings 150 meters from Exit 13 of Banyuetang 📍Address: 124-10 Deoksan-dong, Jung-gu, Daegu 🕰️Business hours: 11:00-21:00 Closed on Monday ☎️Tel: 053-424-0449