Baked Wild Mullet Roe
The wild mullets from Zigua...
The wild mullets from Ziguan Township in Kaohsiung grow fat have a lot of fish eggs that taste delicious. Before baking, the mullet is soaked in wine to promote flavor.
Head Chef Platter
It includes Sugar Can Smoke...
It includes Sugar Can Smoked Chicken, Additive-free Chinese Sausage, Dana Braised Ablone, Three-Color Steamed Egg & Squid Roll.
Cucumber slices are used as...
Cucumber slices are used as the cover on top of stuffing made with chicken and button mushrooms. Decorative fragrant spice balls are used as garnish. Chicken soup is drizzled onto the beautifully plated ingredients to complete this beautiful and great tasting summer dish.
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
Peng Hu wild lobster flat food
Use the shrimp shells of Pe...
Use the shrimp shells of Peng Hu wild lobster, ecological fresh shrimps, etc., and stir-fry the squid for 40 minutes to extract the chain of shrimp oil and sauce. The lobster meat is wrapped into a flat food shape. The flat food with a thin skin filling is the characteristics of southern Fujian. Rich lobster flavor.
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
First Grade Treasure Pot
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.
Wild Ginger Lily Aiyu Jelly
Alishan Mountain wild aiyu ...
Alishan Mountain wild aiyu hand-washed by the chef with the addition of organic wild ginger lily.
A selection of the choicest...
A selection of the choicest organic, seasonal fruits from across Taiwan.