Annan District / Dongxiang Taiwanese Cuisine Seafood Restaurant (Selected to participate in the 2010 Taiwan Food Show Featured Restaurants) Introduction
Dongxiang was originally famous for its banquet catering, with Wang Benhu and many artists as guests. Now it is headed by a loving master chef (Level B chef) who is passionate about cycling and charity, inheriting over 40 years of banquet experience from the renowned Tu Chengzi chef, A-Ping. Due to their commitment to helping others, they have also accomplished the remarkable feat of cycling around the island while collecting receipts to donate to orphanages. This place not only provides travel accommodation consultation and a spacious, refreshing rest area but also offers professional air inflating and tire repair tools for cyclists, with safe and convenient parking. If you make a reservation for dining, you will be treated to handmade cookies and special bananas, and cyclists from around the island and various cycling teams are always welcome! The dishes here maintain the traditional great taste, with signature dishes such as Nan Jing Feng Chicken, Dongxiang Eight Treasure Balls, and Shrimp Rolls, each dish is praised for its exquisite flavor. The "Asparagus Egg Tofu with Scallion and Steamed Fish" uses organic perch, simply steamed, with asparagus and tofu absorbing the fish juices, delivering a refreshing taste that emphasizes healthiness. The "Red Yeast Fish with Thai Sauce" marinates organic perch in red yeast sauce for a day to enhance its aroma, and after cooking, it is served with a sweet and sour Thai sauce, providing a delightful and refreshing flavor. The "Sour Cabbage with Mixed Mushrooms Health Pot" also uses the head and tail of organic perch, with sour cabbage as the soup base, simmering to extract the sweetness of the fish broth. "Seaweed and Onion Mixed with Fish Skin"...
