An'nan District / Dongxiang Taiwanese Seafood Restaurant (Selected for the 2010 Taiwan Culinary Exhibition Featured Restaurant) Introduction
Dongxiang was famous for its banquets in the early days, with Wang Benhu and many artists being frequent guests. Currently, it is run by a loving head chef (Level B chef) who is passionate about cycling and charity work, inheriting over 40 years of banquet experience from Master Aping of Tuchengzi. Due to a commitment to helping others, the chef once completed a round-the-island cycling trip collecting receipts to donate to an orphanage. This place not only provides travel accommodation consultations and a spacious cool area for daytime breaks, but it also offers professional tire inflation and repair tools for cyclists, with convenient and safe parking. If you make a dining reservation, you can enjoy complimentary handmade cookies and special bananas, and cyclists from various teams are welcome! The dishes here maintain traditional flavors, with famous items such as Nanjing Feng Chicken, Dongxiang Eight Treasures Meatballs, and Shrimp Rolls, each dish praised for its delicious taste. The "Asparagus Egg Tofu with Scallion and Fish" uses organic bass, simply steamed, with asparagus and tofu absorbing the fish broth, delivering a refreshing taste that emphasizes health. The "Red Yeast Rice Romanzo Thai Sauce" features organic bass marinated in red yeast rice sauce for a day to enhance the aroma, cooked and topped with a sweet and sour Thai sauce that offers a refreshing taste. The "Sour Cabbage and Mushroom Health Pot" also utilizes the head and tail of organic bass, with a sour cabbage broth simmering to extract the sweet freshness of fish soup.
