AnNan District / Dongxiang Taiwan Cuisine Seafood Restaurant (Selected to participate in the 2010 Taiwan Food Expo Featured Restaurants) Introduction
Dongxiang was initially famous for its banquet-style meals, and it became a popular choice for celebrities such as Wang Benhu. Currently, the head chef, who is a passionate advocate for cycling charity events and a class B cook, carries on Master A-Ping's 40 years of banquet experience from Tuchengzi. Notably, he completed a cycling trip around the island collecting receipts to donate to orphanages. This establishment not only offers travel accommodation consultations and a large cooling resting area but also provides professional tire inflation and repair tools specifically for cyclists, with convenient and safe parking. If you make a reservation for a meal, you can enjoy complimentary handmade cookies and bananas, and cyclists from all over are warmly welcomed! The dishes here maintain the traditional great taste, with signature dishes like Nanjing stuffed chicken, Dongxiang eight-treasure balls, and shrimp rolls, each praised for its wonderful flavors. The "Asparagus, Egg, Tofu, and Scallion Stewed Fish" features organic bass simply steamed, combined with asparagus and tofu to absorb the fish juices, offering a refreshing taste that emphasizes health. The "Red Yeast Fermented Bass with Thai Sauce" marinates organic bass in red yeast sauce for a day to enhance its aroma, then adds a sweet and sour Thai sauce after cooking, resulting in a delightful experience. The "Sour Pickled Cabbage and Mushroom Health Pot" similarly uses the head and tail of organic bass, creating a rich fish broth base with sour pickled cabbage.
