Annan District / Dongxiang Taiwanese Seafood Restaurant (Selected for the 2010 Taiwan Culinary Exhibition Featured Restaurant) Introduction
Dongxiang was originally famous for catering, with customers including Wang Benhu and many other artists. It is now run by a chef who loves cycling and charitable activities (a certified cook), inheriting over 40 years of catering experience from Chef Aping from Tuchengzi. In addition to helping others, he completed a round-the-island bike trip collecting receipts and donated them to an orphanage. This place not only offers travel accommodations consultation and a large cool resting area in the afternoon but also provides professional tools for tire inflation and repair specifically for cyclists, with convenient and safe parking. If you make a reservation for a meal, you will receive complimentary handmade cookies and heartfelt bananas, and cyclists from around the island and various cycling teams are warmly welcomed! The dishes maintain traditional flavors, with signature dishes such as Nanjing Fengji, Dongxiang Eight Treasure Balls, and Shrimp Rolls, all of which are praised for their delightful taste. The "Asparagus Egg Tofu with Scallion and Fish" utilizes organic bass, which is simply steamed and combined with asparagus and tofu to absorb the fish juices, creating a refreshing flavor that emphasizes health concepts. The "Red Yeast Rice Romesco Sauce" marinates organic bass in red yeast rice sauce for a day to enhance its aroma, and after cooking, it is topped with a sweet and sour Thai sauce, offering a refreshing taste. The "Sauerkraut and Mushrooms Wellness Hot Pot" also uses the head and tail of organic bass, with a sauerkraut base that simmers to extract the sweetness of the fish broth. "Seaweed and Onion Mixed Fish Skin..."
