An Nan District / Dongxiang Taiwanese Seafood Restaurant Introduction
Dongxiang is renowned for its banquet-style dining, having hosted celebrities such as Wang Benhu. The restaurant is now led by a chef who is passionate about cycling and public welfare and has inherited over 40 years of banquet experience from Master A-Ping in Tucheng. Due to his dedication to helping others, he has accomplished the impressive feat of cycling around the island to collect receipts for donation to an orphanage. In addition to offering travel accommodation consultations and a large refreshment area for afternoon breaks, they provide professional inflation and repair tools for bicycle enthusiasts, with convenient and safe parking available. Those who make a reservation for a meal will receive complimentary handmade cookies and bananas, and all round-the-island cyclists and bike teams are warmly welcomed! The dishes maintain traditional flavors, with signature items like Nanjing sealed chicken, Dongxiang eight treasure balls, and shrimp rolls. Each dish is praised for its delicious taste. "Asparagus egg tofu with scallions and fish" uses organic bass, simply steamed, combined with asparagus and tofu to absorb the fish juice, resulting in a refreshing flavor that emphasizes health concepts. The "red yeast rice Romanza Thai sauce" marinates organic bass in red yeast sauce for a day to enhance its aroma, then pairs cooked fish with a sweet and sour Thai sauce, offering a refreshing palate experience. The "sour pickled cabbage and mushroom health pot" also features parts of organic bass, with a sour pickled cabbage broth that extracts the sweetness of the fish stock.
