Rui Family Menu 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

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.

Serving time: Please refer to the staff for further information.

Oyster Fritter

From Tainan Anping Harbor, ...

From Tainan Anping Harbor, Uncle A-Xiang’s secret method of stuffing Fresh Waisanting Sand Bar oyster with four kinds of vegetables and shredded pork. Every order is fried fresh to assure freshness.

Gualu Roasted Chicken*12

A dish served in Penglaige,...

A dish served in Penglaige, passed down by generations of chefs. This dish can be prepared in three different flavors: one is to marinade the chicken with fermented bean curd in proper percentage before roasting; the second flavor is to eat with brasied vegetables and pickled cabbage with dipping the chicken juice produced during roasting; the third flavor is to eat with Taiwanese pocket, the stuffings can be bamboo shoots, pickled cabbage and chicken.

three ways to eat

Gualu Roasted Chicken*3

A dish served in Penglaige,...

A dish served in Penglaige, and is passed on by the Head chef of Penglaige. There are three way to eat the Taiwanese pockets: the stuffing can be bamboo shoots, pickled cabbage and chicken. Taiwanese pocket is a popular dish served in the restaurant during the time before and after the Taiwan Restoration Day.

three ways to eat

Steamed Wild Fish

Steamed Fresh fish, and the...

Steamed Fresh fish, and the dish is served with different sauces, including the complex sauce made of selected Dashu preserved salty pineapple, white gourd and cordia dichotoma, Sanxing cong (scallion) oil and Yunlin garlic soy sauce (choose one of the three sauces)

Premium Mud Crab Seafood Sticky Rice

Live wild crabs have been c...

Live wild crabs have been carefully selected to be the star of this dish. These crabs are fleshy and well-grown, each weighing a minimum of 12 liang (around 450g), and have been tested for veterinary drugs and heavy metal residues, making them a safe and hearty meal to be enjoyed. The succulent and sweet crab meat is placed on the aromatic rice cake that has been stir-fried with log mushrooms, chestnuts, and sun-dried shrimps from Penghu. Then, the dish is steamed, during which the glutinous rice soaks up the savory goodness of the juicy crab meat. The mouth-watering rice cake and rich-tasting crab meat are then brought together with various seafood delicacies such as braised abalone, mussels from Matsu, salted squid, clams with garlic, and salmon roe from Japan. The dish is a seafood carnival starring the best seafood that Taiwan has to offer.

Soup with Four Precious Ingredients

A whole free-range chicken ...

A whole free-range chicken is stewed for two hours with seasonal turnips, pork tripe, scallops and log-cultivated mushrooms. All the aromatic and sweet essence of the food ingredients are concentrated in one pot, which is then garnished with abalone and solen.

Almond Jelly

Yilan Chef A-Hai's signatur...

Yilan Chef A-Hai's signature banquet dessert. A mix of peanuts and almonds, hand whipped for 40 minutes, and transformed into the perfect gelatin dessert. A delicious jelly with no artificial flavors or additives.

Seasonal Fruit.

A selection of the choicest...

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