Sashimi Platter
Freshly-caught local fish s...
Freshly-caught local fish sliced raw and served with seasonal organic vegetables.
Chef's selection platter
It includes Sugar Can Smoke...
It includes Sugar Can Smoked Chicken, Three-color Egg & Squid Roll, Additive-free Chinese Sausage, Pork Heart with Ginseng and Stewed abalone.
Zucchini parcel
Contract-farmed zucchini an...
Contract-farmed zucchini and carrots are weaved into a lattice; wrapped inside are Pingtung specialty “Rain Mushrooms”, scallops, Taiwanese black pork, various mushrooms including Matsumoto mushrooms, king oyster mushrooms, and oyster mushrooms; chicken stock is lastly poured over the dish, creating a refreshing and tantalizing taste.
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)
Suckling Pig(1&2 dishes)
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.
three ways to eat
Seasonal seafood
The chef is freshly matched...
The chef is freshly matched with the appropriate method according to the current fishing.
Suckling Pig(3 dish).
This cuisine may be enjoyed...
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.
three ways to eat
Scallop and Chrysanthemum Soup
It's a dish served in the r...
This was a very popular banquet dish in the early days. The chrysanthemum is made with eggs, and wrapped within the petals of the chrysanthemum are scallops,matsutake mushrooms, shitake mushrooms, and jackknife clams. The soup is delectable.
Almond Jelly
Yilan Chef A-Hai's signatur...
Yilan Chef A-Hai's signature banquet dessert. A mix of peanuts and almonds, hand whipped for 40 minutes, and transformed into the perfect gelatin dessert. A delicious jelly with no artificial flavors or additives.
Seasonal Fruit
A selection of the choicest...
A selection of the choicest organic, seasonal fruits from across Taiwan.
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