500 Best Hall of Fame Year-End Banquet 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
Squid stuffed with three kinds of eggs
Abalone stewed with Atayal spices

Zucchini Parcel

Contract-farmed zucchini an...

Contract-farmed zucchini and carrots are woven into a delicate lattice; wrapped inside are Pingtung specialty “Rain Mushrooms,” scallops, Taiwanese black pork, and a variety of mushrooms including Matsumoto, king oyster, and oyster mushrooms. Finally, a light chicken stock is poured over the dish, enhancing its refreshing and savory flavor.

Serving 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

Alishan Coffee-Smoked Pomfret

Pomfret marinated in Alisha...

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.

Mullet Roe Fried Rice

Crushed mullet roe prepared...

Crushed mullet roe prepared by sun-drying and yuzu pepper marination is stir-fried with perfectly separated grains of white rice, infusing the dish with a rich and savory flavor. Two specially selected types of mullet roe, each made through different processes, are added to enhance the depth of flavor, creating a harmonious fusion of tradition and innovation.

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.

Almond Jelly(individual portion)

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.