Featuring Braised Abalone in Danna Sauce, Artisanal Sausage, Salted Egg Yolk Squid, Ma-Gao (Taiwanese Pepper) Salted Pork, Five-Spice Braised Pig Tendon, and Marinated Clams.
Please note that the presentation in photos is for reference only. Actual dishes may vary.

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.

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.

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.

Using live crab and stir-fried with Duck Eggs quickly over a strong fire so that the egg turns golden and fine, visually resembling osmanthus flowers. This aromatically arresting dish is one that puts the chef's control of heat and fire to the test. It brings together the crisp and sweetness of bean sprouts, bamboo shoots, and water chestnuts, the aroma and chewy texture of duck eggs, and the freshness and succulence of autumn crabs. Every mouthful of the dish is the product of exceptional skill.

A whole free-range heritage chicken is simmered for two hours with seasonal radish, pork stomach, dried scallops, log-cultivated shiitake mushrooms, and matsutake mushrooms, concentrating the rich and natural flavors of all ingredients into a single pot. Finally, fresh abalone and razor clams are added to enhance the umami.

Made with plump, aromatic Kaohsiung No. 10 soybeans and sun-dried brine from Sigou, Tainan, this handcrafted tofu pudding is delicately curdled by skilled artisans using traditional methods. With no chemical additives—only soybeans and natural brine—it offers a silky-smooth texture that melts effortlessly in your mouth.

A selection of the choicest organic, seasonal fruits from across Taiwan.