An-Nan District / Dong Xiang Taiwanese Seafood Restaurant (Selected to participate in the 2010 Taiwan Food Expo Featured Restaurants) Introduction
Dongxiang was originally famous for its banquet services, attracting celebrities like Wang Benhu as guests. Now, it is run by a caring chef with a passion for cycling and charity (a qualified chef), who inherits over 40 years of banquet experience from Chef Aping in Tuchengzi. This chef has even completed a cycling journey around the island to collect receipts, which were donated to an orphanage. The restaurant not only offers tourism accommodation advice and a large cool resting area but also provides professional airing and tire repair tools for cyclists, with convenient and safe parking. If you make a reservation for a meal, you can enjoy complimentary handmade cookies and friendly bananas, and cyclists from all over are warmly welcomed! The dishes here maintain traditional great flavors, with signature dishes like Nanjing Feng Chicken, Dongxiang Eight Treasure Balls, and Shrimp Rolls, each offering commendable taste. The "Asparagus Tofu with Green Onions and Fish" uses organic bass, which is simply steamed and combined with asparagus and tofu to absorb the fish juice, creating a refreshing flavor that emphasizes health concepts. The "Red Yeast Rice Sauce with Organic Bass" 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, presenting a refreshing taste. The "Sour Vegetable and Mushroom Health Pot" also uses the head and tail of the organic bass, simmered in a sour vegetable base, yielding a delicious fish broth.
