Rui Family Menu 彙整

Deluxe Mountain and Sea House Platter.

【Photo is for reference only 】

Pig’s heart stewed in ginseng
Chicken smoked with sugar cane
Taiwanses black pig sausages
Pork liver rolls
Traditional Shrimp and Crab Cake
Abalone stewed with Atayal spices

Matsutake & Sweet Bean with Green Bamboo Shoots

Premium Taiwanese bamboo sh...

Premium Taiwanese bamboo shoots, steamed with lotus-scented rice, then gently simmered with matsutake mushrooms and sweet bean kernels in a delicate chicken broth. Light, aromatic, and tender-crisp.

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.

Crispy Roasted Chicken

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

Crispy 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.
*Images are for illustration only. Thank you for your understanding.

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.

Seasonal Dessert

Seasonal Fruit.

A selection of the choicest...

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