• Pig’s heart stewed in ginseng
• Chicken smoked with sugar cane
• Taiwanses black pig sausages
• Pork liver rolls
• Squid stuffed with three kinds of eggs
• Abalone stewed with Atayal spices

Contract-farmed white-flowered gourd and carrots are weaved into a lattice; wrapped inside are Pingtung specialty “Rain Mushrooms”, scallops, Taiwanese black pork, various mushrooms including Matsumoto mushrooms, king oyster mushrooms, and oyster mushrooms; chicken stock is lastly poured over the dish, creating a refreshing and tantalizing taste.

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.

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.

[Seasonal Dish]
Buddha Jumps Over The Wall is the most iconic dish among Fujian cuisine. The broth is made by painstakingly simmering an entire free-range chicken over a long time. A variety of rich ingredients, including black sea cucumber, Hokkaido scallops, abalone, Jinhua ham slices, log mushrooms, fish maw, premium short ribs from black pigs, pork belly, taro, chestnuts, green bamboo shoots, etc, is then added to the pot and simmered. The perfect blend of the delicacies' refreshing sweetness and savory goodness makes each mouthful an experience to be remembered!