A medley of five signature dishes:Braised Wild Abalone with Tana、Sugarcane-Smoked Chicken、Gaozha、Shaoxing Drunken Lobster、Handmade Authentic Black Pork Sausage (contents may vary by season).

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.

Pomfret marinated in Alishan coffee extract, fried, brushed with coffee oiland smoked over acacia wood. Using coffee and smoking techniques, both originating in Japan. First savor the tender flesh, then enjoy the crispy bones, served with Taiwanese-style tartar sauce—two distinct tastes in one dish.

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