The toxin-free shrimp balls from eastern Taiwan and salted egg yolks from Yilan are used. The shrimp balls are deep fried golden yellow. Then, they are stir-fried with salted egg sauce into a tasty, classic dish.
Chicken thighs from free-range chicken at 2kg to 2.4kg are used. They are deboned and marinated with soy sauce and tapioca flour, and then cut with skin into cubes of appropriate size. The marinated chicken meat must be deep-fried in oil at appropriate temperature until they are “dry outside and tender inside.” The deep-fried chicken cubes are then stir-fried with green onion, ginger, garlic, soy sauce, sugar, vinegar, dried chili pepper, etc.
Yilan cherry duck breasts are grilled and wrapped with cucumber and chopped green onion in Yilan green onion pancakes.
The radish from Taiwan’s high mountains and Hong Kong cured meat are cured together into this traditional radish cake. It tastes classic.
The chicken wings are deboned with traditional methods, and Hong Kong style cured meat rice is sewed in. They are marinated with vinegar and maltose overnight before deep-frying until golden brown.