Rui Family Menu 彙整

Deluxe Mountain and Sea House Platter

It includes Ginseng Pork He...

A medley of six signature dishes: pig’s heart stewed in ginseng, pork knuckle sausages, liver rolls, chicken smoked with sugar cane, squid stuffed with three kinds of eggs, and abalone stewed with Atayal spices. (contents may vary by season).

YuluZanhua.

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.

Oyster Fritter

From Tainan Anping Harbor, ...

From Tainan Anping Harbor, Uncle A-Xiang’s secret method of stuffing Fresh Waisanting Sand Bar oyster with four kinds of vegetables and shredded pork. Every order is fried fresh to assure freshness.

Gualu Roasted Chicken*12

A dish served in Penglaige,...

A dish served in Penglaige, passed down by generations of chefs. This dish can be prepared in three different flavors: one is to marinade the chicken with fermented bean curd in proper percentage before roasting; the second flavor is to eat with brasied vegetables and pickled cabbage with dipping the chicken juice produced during roasting; the third flavor is to eat with Taiwanese pocket, the stuffings can be bamboo shoots, pickled cabbage and chicken.

three ways to eat

Gualu Roasted Chicken*3

A dish served in Penglaige,...

A dish served in Penglaige, and is passed on by the Head chef of Penglaige. There are three way to eat the Taiwanese pockets: the stuffing can be bamboo shoots, pickled cabbage and chicken. Taiwanese pocket is a popular dish served in the restaurant during the time before and after the Taiwan Restoration Day.

three ways to eat

Steamed Wild Fish

Steamed Fresh fish, and the...

Steamed Fresh 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)

Premium Mud Crab Seafood Sticky Rice

Live wild crabs have been c...

Live wild crabs have been carefully selected to be the star of this dish. These crabs are fleshy and well-grown, each weighing a minimum of 12 liang (around 450g), and have been tested for veterinary drugs and heavy metal residues, making them a safe and hearty meal to be enjoyed. The succulent and sweet crab meat is placed on the aromatic rice cake that has been stir-fried with log mushrooms, chestnuts, and sun-dried shrimps from Penghu. Then, the dish is steamed, during which the glutinous rice soaks up the savory goodness of the juicy crab meat. The mouth-watering rice cake and rich-tasting crab meat are then brought together with various seafood delicacies such as braised abalone, mussels from Matsu, salted squid, clams with garlic, and salmon roe from Japan. The dish is a seafood carnival starring the best seafood that Taiwan has to offer.

Soup with Four Precious Ingredients

A whole free-range chicken ...

A whole free-range chicken is stewed for two hours with seasonal turnips, pork tripe, scallops and log-cultivated mushrooms. All the aromatic and sweet essence of the food ingredients are concentrated in one pot, which is then garnished with abalone and solen.

Almond Jelly

Yilan Chef A-Hai's signatur...

Yilan Chef A-Hai's signature banquet dessert. A mix of peanuts and almonds, hand whipped for 40 minutes, and transformed into the perfect gelatin dessert. A delicious jelly with no artificial flavors or additives.

Seasonal Fruit.

A selection of the choicest...

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