Nostalgic style clay pot pork
Pork hung to maturation is ...
Pork hung to maturation is first fried and then steamed. The pork is then put on top of lotus leafs and placed in a clay pot to braise for three hours. Ingredients include sun dried Penghu squid and Yunlin #9 peanuts. The flavor of the peanut and the sweetness of the squid is infused into the meat with the braising.
NT$ 1,280
Kumquats and Mashed Taro
Yilan Master A-Hai's receip...
Yilan Master A-Hai's receipe. Combine the taro with the special jujube of Yilan, and then steam the taro into a soft, covered pineapple, sweet and sour taste to make this sweet more taste layer.
NT$ 280
Taipingting Rose Prawns
Fresh ecological live prawn...
Fresh ecological live prawn meat is wrapped with mullet roe, salty duck egg yolk, and Erfan tofu skin, which is then covered in prawn paste, nori slices, garlic bolt slices and coriander leaves…etc., like layers of a blooming rose. This cuisine was a popular restaurant dish around Taipingting (currently Yanping South Road)
NT$ 680
Flat Fish Spring Roll..
Master Te-Hsing Huang from ...
Master Te-Hsing Huang from Peng Lai Ge imparts the secret to ancient cuisine, stir-frying flat fish, sprouts and shrimp meat repeatedly, then wrapping them in spring rolls for deep-frying. This is a salty dessert normally served during half-time of a banquet, reminding guests to take a break and return to enjoy the second half of the banquet. It is enriched in the significance of dietary culture heritage.
880
Garlic-Flavored Squid with Snail Soup
Personally presented by mas...
Personally presented by master Te-Hsing Huang of Peng Lai Restaurant, this is a classic Taiwanese soup. Before the restoration, Taiwan was already a vital passage for trading in East Asia.Business travelers from different places brought rare food ingredients from around the world.Canned food was said to be precious and fancy products back then and quality canned snail meat further displayed the distinguished quality of the wealthy people. Mountain and Sea House uses canned golden snail meat developed by Green and Safe. It is free of fragrances, preservatives and monosodium glutamate (MSG).It is simmered using a slow fire together with the precious and abundant Mountain and Sea food ingredients as well as the self-cultivated organic tomatoes from the farm. Let the tender aroma of the snail meat and the crispness of the squid take you back to the old times in the past.
NT$ 1980 (Large)
NTD$ 1280 (Small)
Crispy Roasted Chicken(two days in advance)
A dish served at Penglaige....
This is a signature dish from the famous Peng-lai-ge Restaurant, and we got the recipe from the master chef Huang De-shing. The roasted chicken can be enjoyed three ways: 1) you can bite into the meat of the chicken that was marinated first with fermented bean curd and then roasted; 2) you can savor the meat seasoned with the drippings from the roast chicken and add some crunchby eating it with sauerkraut; and 3) you can sandwich the meat, shredded bamboo shoots and sauerkraut in a steamed bun.
NT$ 2,880
three ways to eat
Soup with Four Precious Ingredients
A whole free-range chicken ...
A whole free-range chicken is stewed for two hours with seasonal turnips, pork tripe, scallops and log-cultivated mushrooms. All the aromatic and sweet essence of the food ingredients are concentrated in one pot, which is then garnished with abalone and solen.
CNY Set
First Grade Treasure Pot(7 days in advance)
Inherited by Master Te-Hsin...
Inherited by Master Te-Hsing Huang from Peng Lai Restaurants, this is a banquet cuisine from the ‘20s with sophisticated handmade procedure. First, cherry valley duck is cooked with Chinese cabbage at low-temperature for 12 hours to extract the essence, and then cooked for a further 5 hours by adding it to the broth stewed using Jinhua ham and wild fish vertebra.Finally, top grade food ingredients such as abalone, dried sea cucumber, Hokkaido scallops, thick mushrooms grown on logs and pork tendons are added to steam-cook for two hours. The taste of the soup is aromatic with multiple layers.
NT$ 12,800
Suckling Pig(2 days in advance)
Master Te-Hsing Huang from ...
Master Te-Hsing Huang from Peng Lai Restaurants used mainly Fujian-style culinary skills, and this cuisine has not been made since Master Huang left Peng Lai Restaurants, as no one is willing to reproduce the complicated production process. When this cuisine reappeared, Master Huang said emphatically, “This cuisine has not been seen for more than 50 years”
This cuisine may be enjoyed in three ways, the first being the crispy pork skin.The second is the tender pork rib, and the third is stir-frying the remaining meat with pickled Chinese cabbage, and then serving it in steamed buns. There are four different flavors of sauces, including the western-style honey mustard, the lemon sauce similar to Japanese-flavor, the Taiwanese sweet sauce made of fermented flour, as well as the vinegar and garlic sauce for your selection. The diverse sauces also seem to represent the past glory of Dadaocheng with the fusion of different cultures.
NT$ 9,980 (whole one)
NT$ 6,560 (Half one)
NT$ 3,880 (one fourth)
three ways to eat
Crispy Pomfret(2 days in advance)
Master Te-Hsing Huang from ...
Master Te-Hsing Huang from Peng Lai Ge imparts the secret to ancient cuisine. The smoked fish uses an approach from the 1930s, a natural-drying method after the fish is cured using the chef’s secret formula and then smoked with walnut wood.
NT$3680(L)
NT$2680(M)
Yilan Shrimp Puffs
This traditional Yilan dish...
This traditional Yilan dish begins with a whole free-range chicken that is simmered for six hours to prepare a broth. Egg yolk, minced shrimp, and corn flour is hand beaten into a tight-knit, mochi-like dough before being sliced and deep fried into a golden brown puff. The result is a puff with a crisp outside coating, a soft, fluffy interior and a taste that is out of this world.
NT$ 580
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