Cold Platter 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

NT$ 2,380 (Large) NT$ 1,680 (Small)

Baked Wild Mullet Roe (Bottarga)

The wild mullets from Zigua...

The wild mullets from Kouhu Township in Yunlin grow fat have a lot of fish eggs that taste delicious. Before baking, the mullet is soaked in wine to promote flavor.

NT$ 1,680

Drunken Shrimp in Herbal Marinade

The chef uses 18-year-old S...

Live shrimp certified for freshness and quality are cooked in 18-year-old Shaoxing wine and the chef’s secret herbal recipe, creating a richly aromatic flavor profile.

NT$ 680

Wild Abalone Stewed in Tana Spice

Wild Taiwanese abalone stew...

Wild Taiwanese abalone stewed in a Japanese style using traditionally fermented soy sauce and prickly ash leaves (Tana), a spice customarily used by the Atayal aborigines.

NT$ 380

Pork Heart with Ginseng

Pork heart stuffed with sup...

Pork heart stuffed with superior aged red ginseng and steeped in herbs for two days to allow the flavors to fully penetrate.

NT$ 380

Egg-stuffed Squid Rolls

Fresh, sweet squid stuffed ...

Fresh, sweet squid stuffed with a golden mix of three types of egg: duck eggs marinated for 40 days using a special blend of red clay; century eggs (pidan) made using a two-month traditional process and the rare first eggs from young hens. An exquisite seafood delicacy.

NT$ 680