Main Course
Braised Pork Knuckles and Abalone
When it comes to banquets h...
When it comes to banquets hosted by "A-shes" ("rich people" in the Taiwanese language), braised pork knuckles and abalone is an important dish. Pork knuckles, referred to as "tiger paws" colloquially, need to first be fried, then simmered and braised. The cooking process is a test of the chef’s culinary skills, for it takes an expert to bring out the flavors well without letting the pork knuckles become too soft. The perfect dish is one in which the pork knuckles are smooth and tender, yet retain their rich gelatinous texture. The pork knuckles are paired with Taiwan abalone and its flavor boosted with sour black garlic sauce, giving it an aromatic fragrance on top of its chewy yet crispy texture. Finally, the dish is ingeniously garnished with a mixture of Taiwan red pepper, sweet potato, and yam puree sculpted into the likeness of vegetables. The dipping sauce, an exquisite kai-lan sauce, is a creative choice that brings a touch of sophistication to a classic Taiwanese dish.
River Eel Fritters
Lin Tien-sheng, father of n...

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.

NT$ 1280
Orbs of Perfection
Basil is added to chicken m...

Basil is added to chicken marinated with red yeast dregs before being coated in soft-boiled egg pieces. The orbs are deep-fried to a crisp, while the tenderness of the ingredients within remains. The dish's fragrance will leave an unforgettable aftertaste in one's mouth.

NT$380 (for two)
Phoenix Eye Abalone
This traditional open-air b...
This traditional open-air banquet dish features multiple delicious centers: a slice of Mexican abalone is placed at the center of soft egg foo young, and a gingko nut positioned in the center of the abalone like a pupil. Strips of shiitake mushroom outlines the “phoenix eye,” which is then sprinkled with pearls made of seasonal vegetables.
NT $3880
Yilan Shrimp Puffs
This traditional Yilan dish...
This traditional Yilan dish begins with a whole free-range chicken that is simmered for six hours to prepare a broth. Egg yolk, minced shrimp, and corn flour is hand beaten into a tight-knit, mochi-like dough before being sliced and deep fried into a golden brown puff. The result is a puff with a crisp outside coating, a soft, fluffy interior and a taste that is out of this world.
NT$ 380
Additive-free Chinese Sausage
These hand-made sausages co...
These hand-made sausages contain no additives such as nitrites and therefore their natural color lacks the red hue of commercial sausages. First steamed and then charcoal grilled, their wholesome aroma is sure to bring about a nostalgic longing for the roast meat stalls of a bygone era.
NT$ 480
Atayal Maqaw Roast Pork
Marinated for three days in...
Marinated for three days in a mix of Jinmen sorghum, sea salt and Maqaw, a type of mountain pepper popular in Taiwan’s Atayal indigenous cuisine, this pork is seared at high temperature before serving.
NT$ 480
Crispy-fried Pork Ribs
A classic Beitou specialty:...
A classic Beitou specialty: streaky pork ribs marinated in organic preserved vegetables, fried crispy on the outside with a sweet juicy inside.
NT$ 580
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
Whitebait with Wild Seaweed Pancake
Fresh whitebait with Penghu...
Fresh whitebait with Penghu wild seaweed pancake, seasoned with homemade kelp salt to offer a crispy and delicious pancake.
NT$ 680
Tea-fragrant Duck Leg
Marinade the deboned duck l...
Marinade the deboned duck leg with spices, such as licorice, pepper and cinnamon. Customed make the braising sauce. Soak the duck leg in organic Lugu oolong tea, then, smoke before serving.
NT$ 880
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.
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$ 1390
Salt Crusted Prok
Black Big from Taiwanese So...
Black Big from Taiwanese Southern Yellow Cattle is steamed and seared, then coated with a savory meringue before baking to seal in the juices. Features the prickly ash leaf (Tsztsung), a spice of the indigenous Amis tribe.
NT$ 1380
Chicken with Ginger and Wine in Casserole
The free-range chicken is m...
The free-range chicken is marinaded for 12 hours and stir-fried with Taiwanese spices in high heat. The final step, the chicken will be poured over Kavalan Single Malt Whisky to bring up the delicious aroma upon serving on the plate.
NT$ 880
Sugarcane-smoked Free-range Chicken
Local Taiwanese free-range ...
Local Taiwanese free-range chicken, traditionally prepared by smoking over sugarcane.
NT$ 1960 (Whole) NT$ 980 (Half)
Steamed Free-range Chicken
Local Taiwanese free-range ...
Local Taiwanese free-range chicken, steamed over low heat produces a meat with a succulent texture and skin with less grease. Served with Hakka kumquat and Taiwanese garlic soy sauce.
NT$ 1960 ( Whole) NT$ 980 (Half )
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$ 2480 three ways to eat
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$ 9980 (whole one) NT$ 6560 (Half one) NT$ 3280 (one fourth) three ways to eat
stuffed eel
The traditional Ashe dish i...

This is an elaborate dish that requires a very complicated preparation process. The eel has to be deboned then marinated in a special sauce with wine. It is then stuffed with shitake mushrooms, tender bamboo shoots and other ingredients. Gold foil is sprinkled on the eel right before serving.

Fish Among the Willows
Wild Fish served with a com...
Wild Fish served with a complex sweet and sour sauce featuring three distinct sour tastes: fruity vinegar, pickled vegetable and naturally sun-dried orange daylily. The bright colors and rich, distinct sour tastes make every bite a pleasure.
NT$ 1280 (Large) NT$ 880 (Small)
M&S Special Fish
Shanhai Seafood House class...
Shanhai Seafood House classic signs. The same day the top earners Keelung Down to now flow boneless fish, stuffed mushrooms, the wood, the traditional Mi Taimu Taiwan, Penghu out there full of sun dried shrimp, leek and clam extract umami SPA, Penghu prawns and so on. Pot full of flavor and tradition of the old flavor combination as the preferred gourmands.
NT$ 2980
The wild freshly-caught fis...
The wild freshly-caught fish air-shipped from Penghu daily is processed and eat raw.
market price
Steamed Wild Fish
Steamed resh fish, and the ...
Steamed resh fish, and the dish is served with different sauces, including the complex sauce made of selected Dashu preserved salty pineapple, white gourd and cordia dichotoma, Sanxing cong (scallion) oil and Yunlin garlic soy sauce (choose one of the three sauces)
market price
Catch of the day Salt-baked Fish (can substitute lobster or crab)
Seasoned with the chef’s sp...
Seasoned with the chef’s special blend of kombu salt and grilled to seal in the freshness.
market price
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)
Steamed Live Crab (can substitute lobster)
Steamed wild crab from Penghu
Steamed wild crab from Penghu
market price
Shellfish Congee (choice of crab/lobster)
An organic white rice porri...
An organic white rice porridge featuring your choice of fresh lobster or crab complimented by a mix of fresh Waisanding Sandbar oyster, fresh squid, and hard clam.
market price
"Eight Immortals Rise in Rank” Stew
This delicious stew, now a ...
This delicious stew, now a classic feature of Taiwanese banquets, originated in the taverns of the Beitou district, where clever cooks served it as an auspicious main course to their businessman clients. The dish features pig’s liver (a homophone of the term “to rise in rank” in Taiwanese) slow-cooked with eight other ingredients, including sea cucumber, bamboo shoots, and shiitake mushrooms. Topped with five carrot medallions that symbolize “five coins,” a homophone for “wealthy” in Taiwanese, this dish invokes the traditional blessing “Assume office and grow rich.”
NT $1380
Golden Shrimp Jujubes
These fried delicacies, fir...
These fried delicacies, first made in Chaozhou, resemble jujube fruit in size and shape. We combine the freshest send shrimp with ground Taiwanese Black Pig to create a rich, savory filling, to which we add water chestnuts and onions for their zest and light crunchiness. Each nugget is then fried to a crisp, golden brown. When paired with a sweet-and-spicy sauce, their flavor is unforgettable!
NT $880
The above price is subject to 10% service charge.
This set of tableware and dishes are for reference only.
Mountain and Sea House
AddressNo.94, Sec. 2, Ren’ai Rd., Zhongzheng Dist., Taipei City 100, Taiwan
Main Course
Mountain and Sea House
mail[email protected]
AddressNo.94, Sec. 2, Ren’ai Rd., Zhongzheng Dist., Taipei City 100, Taiwan
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