Squid Balls
Squid Balls are made by running fresh ingredients through a blender then turning the paste into little balls. These are then fried at various temperatures to get that crispy on the outside and chewy on the inside texture.
Marinated Clams
Fresh Golden Clams are left in water to clear any remaining sand then soaked in hot water until they open. Garlic and soy sauce are then added, and then the clams are refrigerated for one week. Only when the marinade has penetrated fully is the dish considered finished. The half-cooked clams taste quite tender and can be eaten with garlic for an extra spicy kick. This appetizer also makes a great drinking snack.
Abalone
Abalone is steamed with soy sauce to preserve its tender and spring fleshy. Another dash of soy sauce then brings out its freshness and that irresistible smell of the sea.
Pineapple Shrimp
Pineapple shrimp must be made with the best and freshest shrimps to achieve that fresh and crispy taste. The amount of mayonnaise must be carefully balanced as well to avoid feeling greasy. The symphony of shrimp and pineapple makes this a stand-out dish among the many salty or spicy dishes.
Three-Cup Squid
What's Taiwanese cuisine without Three-Cup Squid? Here the three cups refer to rice wine, soy sauce and sesame oil. The squid is then stir-fried with ginger and garlic and mixed with shallot, red chili and basil. Stir, allow the sauce to evaporate slightly, then serve. The secret to this dish is using the freshest ingredients for that fresh taste.
Donggang Oilfish Roe
The tropical climate and ocean currents provide Donggang with its three treasures: Bluefin Tuna, Banded Coral Shrimp and Oilfish. Oilfish roe is finer than mullet roe and its delicate distribution of oils releases a bewitching scent. Apple can be used instead of the traditional garlic and radish. Sweet apple slices and tender oilfish roe offer a captivating brand new taste experience!
Garlic Squid
Garlic Squid is an indispensable part of Taiwanese cuisine. It must be made with the freshest ingredients then cooked with soy sauce and sesame oil. Garlic and ginger are added to heighten the flavor, followed by shallots, red chili and celery. Some beans are then added at the very end for a smoother taste. Squids with eggs can be chosen as well. The result is guaranteed to be a crispy treat that will keep you wanting more!
Fried Shrimp Cake
This traditional Yilan dish was almost forgotten at one stage. The people in Yilan updated it to suit modern health-conscious palates, with flour, meat powder, fresh shrimp and water chestnuts made into a cake and fried in the pan. The result tastes quite soft and crispy. This dish is similar to Japan's croquet but has a completely different texture. Why not try out the Fried Shrimp Cake on your next visit!
Dried Fish
Sliced dried tofu with dried fish, chili and garlic not only makes for a colorful dish but also a spicy treat that brings out the fragrance of the dried fish.
