Zhu Set Menu 彙整

Sashimi Platter

【Photo for reference only】 ...

【Photo for reference only】
Freshly-caught local fish sliced raw and served with seasonal organic vegetables.

Chef's selection platter

【Photo is for reference only 】

Chicken smoked with sugar cane
Taiwanses black pig sausages
Squid stuffed with three kinds of eggs
Pig’s heart stewed in ginseng
Taiwanese bottarga

Zucchini parcel.

Contract-farmed zucchini an...

Contract-farmed zucchini and carrots are weaved into a lattice; wrapped inside are Pingtung specialty “Rain Mushrooms”, scallops, Taiwanese black pork, various mushrooms including Matsumoto mushrooms, king oyster mushrooms, and oyster mushrooms; chicken stock is lastly poured over the dish, creating a refreshing and tantalizing taste.

Shrimp Cake with Cabbage and Chives

Fresh and sweet saltwater s...

Fresh and sweet saltwater shrimps farmed in marine ecologies and silky and plump oysters fresh from Penghu are paired with chives, cabbage, water chestnuts, and other seasonal greens to make the filling for the shrimp cake, which promises an irresistible burst of flavor when one sinks their teeth into it.

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

Seasonal seafood

The chef is freshly matched...

The chef is freshly matched with the appropriate method according to the current fishing.

Scallop and Chrysanthemum Soup

It's a dish served in the r...

This was a very popular banquet dish in the early days. The chrysanthemum is made with eggs, and wrapped within the petals of the chrysanthemum are scallops,matsutake mushrooms, shitake mushrooms, and jackknife clams. The soup is delectable.

Hot Grass Jelly

Seasonal Fruit

A selection of the choicest...

A selection of the choicest organic, seasonal fruits from across Taiwan.