An-nan District / Dongxiang Taiwanese Cuisine Seafood Restaurant (Selected to participate in the 2010 Taiwan Food Festival Featured Restaurant) Introduction
Dongxiang was famous for its banquet-style dining in the past, hosting artists like Wang Benhu and many others as guests. It is now led by a passionate chef with a love for cycling and charity, who inherits over 40 years of banquet experience from Chef Aping of Tuchengzi. Due to his dedication to helping others, he once completed a cycling trip around the island to collect receipts for donation to an orphanage. The establishment not only provides travel accommodation consultations and a spacious cool break room but also offers professional pump and tire repair tools for cycling enthusiasts, with convenient and safe parking. If you make a reservation for dining, you can enjoy complimentary handmade cookies and heart-shaped bananas, and all cycling friends from around the island are warmly welcomed! The dishes here maintain the taste of tradition, with signature dishes like Nanjing Feng Chicken, Dongxiang Eight Treasures Balls, and Shrimp Rolls, each praised for its delicious flavor. The "Asparagus Egg Tofu with Scallion and Steamed Fish" utilizes organic bass, simply steamed and combined with asparagus and tofu to absorb the fish broth, resulting in a refreshing flavor that emphasizes health. The "Red Yeast Rice Romansauce Thai Sauce" marinates organic bass in red yeast sauce for a day to enhance its aroma, then cooks it and adds a sweet and sour Thai sauce for a refreshing texture and taste. The "Pickled Cabbage and Mushroom Health Pot" likewise uses the head and tail of organic bass, with pickled cabbage as the soup base, simmering to extract the sweetness of the fish broth. "Seaweed Onion Mixed Fish Skin"...
