Premium groupers of high economic value, bred in Taiwan are used. Braised with Sanxing green onion and vintage taste soy sauce, it is aromatic and tasty.
The soft-shell crab is deep-fried golden brown. It is served with Taiwanese style dried radish and Yilan crunchy chili. The crab is crunchy and tasty.
It is a traditional fishing village dish in Hong Kong style. The shrimp are deep-fried into golden yellow and stir-fried with salted egg yolk paste and garlic to accentuate the shrimp’s sweet taste.
The Hokkaido scallop from Japan is stir-fried with XO sauce in a hot wok in Hong Kong style.
Thighs of Taiwan’s premium free-range chicken and Shaoxing Wine from Puli Brewery are used. The chicken is boiled with the wine, ginseng, danggui and lyceum, it is nurturing as well as tasty.