It includes Additive-free C...
It includes Additive-free Chinese Sausage, Three-Color Egg & Squid Roll, Marinated Pork Liver Rolls, Ginseng Pork Heart, Dana Braised Aablone.
Spring limited.Self-cultivated organic white-flowered gourds and organic carrotsfrom the farm are interwoven to form the crisscross pattern, stuffed with black pork and various types of mushrooms, including Brazilian mushrooms, king trumpet mushrooms and oyster mushrooms.The dish is completed by sprinkling chicken broth at the end in order to offer a refreshingly charming taste.
Starting time: Please refer to the staff for further information.
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
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
Penglai supreme white pomfret
This is a dish from the 193...
This is a dish from the 1930s Penglai Pavilion and handed down by Master Huang. Penghu wild white pomfret is used for this dish. The fish is fileted and rolled with bean sprouts, mushrooms, and Jinhua ham, and then steamed to perfection. Homemade fried bean crisp is dashed on the outside of the dish before serving to add crunch and flavor.
Stir-fried Rice Noodles
Pure 100% rice flour noodle...
Pure 100% rice flour noodle stir fried with a tasty medley of dried and toasted shrimp, sun-dried Penghu squid, wood-cultivated Shiitake mushrooms and seasonal vegetables.
Whole Chicken Cooked in Pork Stomach(two days in advance)
The Taiwanese version of Ha...
The Taiwanese version of Haggis: free-range chicken, carefully deboned and stuffed by hand with a mixture of shredded bamboo shoot and shiitake mushrooms, bundled in pork stomach and stewed by our highly-skilled chefs.
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.