Plump seasonal wild oysters and sea urchin paste are coated in a special flour mixture and deep-fried, creating a texture that is crispy on the outside and tender on the inside. The sweet and tender oysters come together with the fresh and thick sea urchin paste in a truly unforgettable explosion of seafood extravagance and richness!

Sweet and crispy seasonal organic white bamboo shoots from Puli are complemented by smooth and fine soybean paste for a dish with interweaving layers of taste.

Lin Tien-sheng, father of nationally renowned chef Lin Ming-tsan, is known as the Father of Catering. More than 40 years ago, the elder Lin created this dish, which has since become an iconic dish in Taiwan’s catering scene. Fresh Japanese eel is first deboned and laced with fresh seasonal dill before being coated with flour and deep-fried. The last step in this culinary journey is to drench the eel in a gravy made of chicken stock, pineapple, sugar, and tomatoes heated over a slow fire. The sweet and sour taste of the fruits complement the lightly saccharine flavor of the eel, and the heat coaxes the fragrance from the coriander. The eel is paired with homemade aluminum-free deep-fried fritters and rice crisps to give the dish a rich and layered texture and taste.