There are also hidden versions of "stir-fried" vegetable eggs菜脯蛋、, red rice "stir-fried rice noodles"紅蟳炒米粉, seasonal vegetable balls pot and other regular private dishes
鯉魚大蝦：When buying melon seeds, the bigger the better, so that the fish scales will look more obvious. The prawns are small ones, about 10 pieces per catty, because they will put fillings. 5 prawns / Flower branch pulp 5 taels/ 10 Pipa Shrimp
225 melon seeds
1 sheet of seaweed
1 cake
5 green beans
Half toast
1 red sweet pepper
10g cornstarch
蠶絲大蝦Silk prawns
There is also a deep-fried shrimp dish "Silk Prawn" for $260/tail. It is a combination of "Fried Shrimp Tempura" and "Shrimp Pine". The "silk prawns" dressed in a golden hazel, the noodles are crispy, the prawns are sweet and firm, with sweet fruit salad and crispy lettuce, the layers are rich and refreshing, and selfishness feels slightly better.
桂花紅蟳I like the "Osmanthus fragrans" which is made by cutting the red rice dumplings with plump crab roe, egg flower (e.g. sweet-scented osmanthus), onions/shiitake mushrooms/bamboo shoots/pork into 0.2 cm thin strips and then stir-frying them together.
紫蘇蚵嗲The highly popular private kitchen "Perilla Oyster" at $100/piece is another coveted creative Kung Fu dish.
布袋雞湯The stuffing in the eight treasures, such as pork belly, scallops, sea cucumbers, chestnuts, shiitake mushrooms, eryngii mushrooms, etc., is a fusion of many beautiful things. However, the rare thing about "Pouchi Chicken Soup" is not only the stuffing inside, but also the reason why it is gradually lost on the table is bone removal, filling, and preservation of the complete appearance (the chicken skin cannot be broken).
經典拼盤(烏魚子/五味九孔)Classic platter (mullet roe/five flavors and nine holes)
Mullet roe烏魚子 and Wuwei Jiukong can definitely be regarded as the main corners of the table top banquet. You will always see them in Chinese wedding banquets. However, in the Xinye Taiwanese four-person set menu, there is no such surging domineering and exquisite banquet dishes as normal banquet dishes. There is also a little fresh breath in the plate
Pan-fried pork liver
香煎豬肝The fried pork liver of Xinye Taiwanese cuisine is a traditional old dish that has existed since the establishment of the store, and it is also one of the most popular dishes. The fresh pork liver used must comply with the chef’s regulations, including size, weight, and color. , Softness, etc., each piece of pork liver is carefully selected
糖醋蝦球Sweet and sour shrimp balls luxuriously use fat pig shrimp! Generally, the grass shrimp is already very advanced, and Xinye Taiwanese dishes are the best! The sweet and sour sauce is thickly hung on the fat and tender fat pig prawns. The refreshing fruit-sour flavour enhances the freshness of the fat pig prawns. The sweet and sour flavor of the rice also made us eat several bowls of sweet potato porridge.
滷大腸Marinated large intestine
Large intestine that is soft and yet tastes good
It's very clean and the brine is quite tasty
Served with sauerkraut, salty and salty, very delic
雞捲Chicken roll
The skin is crispy~
There are big chunks of meat and it’s not fat, it’s lean meat that doesn’t dry wood.
Without the water chestnut that I hate the most~ a big plus
But don’t worry about losing the crunchy texture like this
地瓜粥Sweet potato porridge, using two-color red and white sweet potatoes, the softness of the rice grains is just right, not thick or thin, and it is still full
The tea price is $25 per person, and you can choose chrysanthemum, fragrant slices, oolong or green tea according to your preference.
或者疏食Feel the enthusiasm of the Hakka people in the thick food settlement, this stop to feel the atmosphere of literature and art. To appreciate it, first look at the beauty of architecture in the Xinwawu Hakka Culture Preservation Area新瓦屋客家文化保存區, and discover the most beautiful independent bookstore or bookstore in Zhubei. Just look at the appearance and you will like it.
Staple Food: Edamame Quinoa
▋Soups Pumpkin soup, tomato vegetable soup, sesame oil medicated soup with mushrooms藥膳湯
▋ Side dishes: organic tofu skin cabbage, beaten and tossed pork, three cups of mushrooms
▋Dessert: Tremella and White Jade Cicada白玉蟬
犇 和牛館
Inside the Breeze Plaza微風廣場! Provide the world's top Japanese A5 Wagyu beef and imported live seafood, so that every guest can enjoy a high-quality feast comparable to Michelin restaurants! The top teppanyaki leading brand - "Ben"'s "Ben Wagyu Restaurant犇 和牛館" is a compound teppanyaki grill. The hot pot restaurant introduces the most compact compound Japanese food concept from Japan and Hong Kong to Taiwan. It not only continues the strictness of "Ben Teppanyaki" The insistence on choosing the most high-end ingredients allows customers to eat three top-grade ingredients - top-grade beef, live seafood, and extremely fresh vegetables at a noble and inexpensive price. Specially introduced the alternative way of eating [Wagyu Yakiniku], combined with the top and exclusive Japanese Kuroge Wagyu beef 黑毛和牛in the whole market, multiple ways of eating and top-quality Wagyu beef with dense and delicate oil, grilled on a Japanese-style teppanyaki fire, burnt and fragrant And soft and tender, Ben wants to give gourmets the best taste and become the first choice for Hong Kong and Taiwan artists to patronize!
main meal
★(U.S. Prime Angus Beef Short Ribs + Angus Snowflake Breast and Belly + Iberian Pork Ribs)
Prime安格斯牛小排+安格斯雪花胸腹肉+伊比利豬肩里肌
Strictly select American Prime-grade Angus Beef Short Ribs. The dense and delicate oil flowers pass through the grilled dishes. Not only is the fat and rich fragrance rich, but the taste is also mellow and not greasy. The ultimate delicacy, bringing subversive taste buds, a feast of extreme happiness!
Roasted Beef Bone-in Short Ribs Set
The Wang（王品牛排）
Black Truffle New Yorker Steak黑松露紐約客牛排 (12oz) USDA （United States Department of Agriculture）Prime New York Strip Steak with Black Truffle
The ounces used for steaks belong to the "constant ounces", abbreviated as oz.av as a whole, which is a unit of weight used to calculate weight.
Grilled beef short ribs炙烤牛小排為全熟牛小排 （bone-in）are fully cooked beef short ribs (beef source: the United States), and the lunch box means Italian rice noodles and seasonal side dishes.
1 ounce (Ounce) is equal to 28.35 grams (gram), generally cheap restaurants will convert it into 30g for the convenience of calculation; that is to say, if you order the most common 10-ounce steak, you can eat about 300g of beef.
16 ounces is 1 pound (pound), which is about 453.59237g. "Pound" is the most commonly used unit of weight in the world, and it is often seen in recipe books to calculate the weight of ingredients.
The black bean yam sauce黑豆蔭豉 is grown using natural farming methods, and is a native black bean that is unique to Manzhou Township in Pingtung. The centuries-old soy sauce inheritor from Yongxing Soy Sauce adheres to the tradition of koji fermentation, using two ancient methods-wet fermentation and dry fermentation, waiting for four to six months of daily exposure, and then mixing, boiling and filtering in a specific ratio. . It does not contain caramel coloring, preservatives, monosodium glutamate味精, licorice, umami, sweeteners, and flavoring agents、甘草、鮮味劑、甜味劑、調味劑. Only sucrose is used for flavoring. Such a simple seasoning, using the magic of time, presents a multi-layered bean aroma and sweetness.
Recommended Restaurants:
https://www.palaisdechinehotel.com/tw/restaurant-info.php?id=6嚴選各種當令食材，供應中華各菜系料理；精巧飲茶點心或經典筵席名菜，廣獲國內
外好評，獲選兩岸美食論壇十大名店殊榮。餐廳共設有6間中法美學融合的私密貴賓 。米其林三星套餐每位21880NT+10%
Dry-aged high-quality
Dry aging refers to the whole cow carcass or cut into large pieces without packaging. Generally speaking, it is placed in a refrigerated aging room with a temperature of about 0 degrees Celsius and a humidity of 50% to 85%, and the aging time is about 20 to 45 days. In addition to reducing the moisture and weight of the beef during the process, the skin becomes hard due to drying and cannot be eaten. It must be removed before cooking. After aging, only about 70% to 80% of the original amount may be left. Therefore, the price of dry-aged beef is also higher. expensive.
※RESTAURANT餐廳營業時間※
週日~週四 Sunday–Thursday 11:30~22:00
週五~週六 Friday–Saturday 11:30~23:00
New Zealand Veal Steak on the Bone 12 OZ. NEW ZEALAND VEAL CHOP
Business lunch only! New Zealand calf aged 3 to 6 months is selected. The rose color is delicate and sweet, the flavor is pure and the taste is soft and charming. It is paired with chicken juice and port red wine sauce to kick off a beautiful day!
可看到101
🍴驢子餐廳L’IDIOT RESTAURANT
餐點
驢子美國老饕牛排(3分熟) $1580
波士頓龍蝦頓飯 $580
西班牙辣味蒜蝦 $320
今日例湯：蘑菇濃湯 $180 *2
黑糖雲朵蛋糕與茉莉茶凍 $280
巧克力熔岩蛋糕與香草冰淇淋 $260
Wet Aged Economical
The so-called wet aging means that the beef is kept in a vacuum bag during the process of refrigerated transportation and sales. It can be maintained for about 75 to 90 days from the packaging date. It is matured using the natural enzymes of the beef, although the wet-aged beef does not have dry-aged beef. The flavor is charming and rich, but because it does not require additional equipment and personnel, it is economical and affordable to use vacuum packaging, which is more in line with the general consumer market.
均消 $2500
臺北市大安區四維路52巷12號
In addition to fried vegetables, there are five dishes to go with without eating beef, including cherry duck, Yilan Liubai pork宜蘭六白豬五花 and five flowers, Hokkaido scallops & Hiroshima oysters, and Guiding chicken桂丁雞.
The cherry duck is crispy on the outside and tender on the inside and rich in oil, the pork belly of Liubai pork is sweet and fat and thin, the freshness of the fried oysters and the sweetness of the pan-fried scallops complement each other, and the rich taste of Guiding chicken, which is the best chicken, is complemented by the crispy garlic. .
