Lü Sāng Shí Táng

Our homemade kumquat juice, paired with Japanese Nagasaki yam. Rich in Vitamin A and three times more Vitamin C than lemon. Yam is rich in starch, protein, amino acids, Vitamins A, B1, B2, C, calcium, phosphorus, iron, and iodine. The viscous mucus aids digestion, boosts metabolism, and improves physical condition.

Yilan's popular saying: 'No money to marry a wife... Gan (Dry) Flower'. Gan Hua is made by finely chopping water chestnuts, mixing them with fish paste, chopped scallions, and minced meat, then adding strips of pork liver and rolling them in tofu skin to form a long shape. It is then deep-fried. Because pork liver is used as an ingredient, it is called Gan Hua.

Gao Zha and Taro Paste are always considered signature dishes that represent the character of Yilan people, being calm on the outside and hot on the inside. Gao Zha is made by straining chicken broth and then finely mincing the lean meat and fresh shrimp. It is cooked and stirred over low heat for about an hour. Once cooled and solidified, it is cut into pieces and deep-fried. When the Gao Zha turns golden brown, it needs to be removed. The oil temperature should be maintained around 200 degrees Celsius during frying. If the oil is too hot, the Gao Zha will burn; if the temperature is insufficient, it will become mushy.

'Bu' means deep-fried in Taiwanese. It involves cutting pork loin into strips, marinating them with appropriate amounts of sugar, salt, and soy sauce, coating them in flour, and then deep-frying. Afterwards, each piece is dipped in a flour batter and fried in hot oil. This recipe has been passed down since the Japanese colonial era. Many workers cutting timber in Taiping Mountain would pass by the Bu Rou shop on their way back in the evening. As there were no other eateries nearby, the workers would eat here. In the early days, it was just simple fried noodles, but it has now evolved into Yilan's most famous Bu Rou shop.

Lan Yang Three Delicacies Platter Signature Poached Chicken Seasonal Fresh Seafood Sakura Shrimp Rice Cake Stir-fried Bamboo Shoots and Mushrooms Steamed Fresh Fish Crispy Fried Duo Yilan Braised Pork Stew Handmade Dessert Taiwan Seasonal Fruit

Gama Lan Four Color Platter Lu Sang Signature Poached Chicken Seasonal Stir-fried Vegetables Dong Gang Sakura Shrimp Rice Cake Red Date Huadiao Drunken Prawns Yilan Gao Zha and Liver Roll Platter Steamed Fish with Salted Winter Melon Yilan Local Braised Pork Stew Handmade Dessert Taiwan Seasonal Fruit

Gama Lan Four Color Platter Lu Sang Signature White Cut Chicken San Xing Luffa Gourd with Clams Snapper Rice Cake Lize Boiled Shrimp Yilan Local Braised Pork Stew Steamed Fresh Fish Yilan Duo Delicacies Handmade Dessert Taiwan Seasonal Fruit

Four Happiness Platter Jinhua Chicken Hair Moss and Floating Water Soup Snapper and Lotus Seed Rice Cake Stir-fried Scallops with Asparagus Steamed Shrimp in Round Basket Steamed Fresh Fish Liver Roll and Date Cake Platter Abalone Four Treasures Soup Taiwan Seasonal Fruit

Garden Platter Poached Chicken Garlic Abalone Luffa Gourd with Clams Steamed Shrimp in Round Basket Scallops in Chicken Jus Steamed Fish with Cordia Berries Nanyang Duo Delicacies Miso Fish Head Soup White Wood Ear Fungus Sweet Soup