Straw-wrapped Beef with Red Wine Premium American beef ribs are wrapped with straw from ChiaNan Plain and stewed with about 10 spices and red wine for three hours. Then, it is soaked in the sauce overnight to add to the taste. The beef is tender and saturated with straw’s aroma.
The fresh abalone from Gongliao is deep-fried until golden yellow. Then, it is stir-fried with salted egg yolk from Yilan and deep-fried garlic till golden yellow. This classic and local dish is ready to serve, tasting salty and aromatic.
Yilan lobster is cooked with a typhoon shelter style from Hong Kong. The dish is traditional as well as innovative. Served in western style plating with lotus seeds, sweet potato and sweet chili, it tastes special.
The chestnut and pumpkin from Tamsui are soft and aromatic. They can also neutralize the spicy taste of Thai curry sauce when cooking shrimp. Served with French style soft bread, it is tasty and aromatic.
This traditional Hong Kong style dim sum is cured with pork leg and shrimp, both of which are whipped into paste to make these chewy, tasty dumplings. Served to ingot-shaped abalone, it is classy and tasty.