Daitian Lotus Restaurant Introduction
Recommended Dishes for the 2016 Certified Restaurant of the Coastal City: Steamed Fish in Lotus Leaf, Eight Treasure Rice in Lotus Leaf. The story of Dajia Lotus Flower Restaurant can be described as a beautiful accident. In 1998, the owner, Mr. Zhuang, who originally worked as a head chef, prepared to enjoy a pastoral life after retirement. At that time, serving as the executive director of the Dagou Creek Ecological Conservation Association, he discovered the hidden risk of water pollution in his own environment. Thus, together with a few friends, he converted his rice fields to cultivate lotus flowers for testing purposes. Not only did this effort prove effective, but the blooming lotus also attracted tourists from all over the country. Incorporating Lotus into Dishes for New Flavors. Tying the relationship with lotus, the Zhuang family established Dajia Lotus Flower Restaurant and began researching the ecology of lotus flowers. Through explanations, DIY activities, and the development of dishes, they hope to help customers better understand this land. It is worth mentioning that Mr. Zhuang, who learned to cook alongside his father, is also a well-known head chef in the Taoyuan area and has assisted in organizing many year-end parties for large tech companies while also serving as a two-term neighborhood chief. Thus, from a cup of fragrant lotus tea to crispy fried lotus seeds that taste like pistachios, or fruit salad wrapped in lotus petals, whole lotus flowers simmered in black-boned chicken soup, or the use of large lotus leaves to wrap Eight Treasure Rice and steamed fish, all have become...
