Succulent and flavorsome Matsu mussels meticulously cultivated for more than two years have been carefully selected and sautéed with premium thick soy sauce, spices, basil before black vinegar is added to the mix. The mouthwatering aroma of these exquisite ingredients is brought out by the heat of the pan, amplifying the taste of the sea.

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.

This is a dish from Fujian, taught to current chefs by Chef Huang De-Hsing, who helmed the kitchen of Penglai Pavilion back in the day. Evenly marbled pork ribs are simmered in a stew made of onions, shallots, rock sugar, soy sauce, and Shaoxing wine, making them tender and sweet when served, leaving a lip-smacking aftertaste.

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.

Select wild white pomfret are freshly caught by fishermen at sea. The pomfret has a delicate texture without fine fish bones and upon frying, its skin is crispy and its meat tender and sweet, making this a must-try signature dish in Taiwanese cuisine.