Taipei Sheraton Hotel - The Dragon

Preserved eggs are diced and drizzled with a special chopped chili sauce. The unique rich flavor of the preserved egg perfectly combines with the savory, spicy, and fresh aroma of the chopped chili. It has a smooth and chewy texture, an appetizing and refreshing cold dish.

Selected high-quality jellyfish heads, tossed with aged vinegar and minced garlic. The jellyfish heads have a crisp and chewy texture, while the tangy aged vinegar removes any gaminess and is refreshing and appetizing.

Chicken feet are cooked and then steeped in a Shaoxing wine marinade. The chicken skin is crispy and juicy, rich in collagen, with a strong Shaoxing wine aroma, a classic cold dish to accompany drinks.

Blanched fish skin is tossed with a special vinegar dressing. The fish skin is rich in collagen, with a springy and crisp texture. The sour seasoning is refreshing and appetizing, perfect as a starter.

Premium taro is cooked until soft and creamy, then drizzled with sweet osmanthus honey. It has a delicate, sweet, and glutinous texture with a light osmanthus aroma, suitable as an appetizer or dessert.

Pork tripe is shredded and tossed with Sichuan peppercorn oil and chili. The pork tripe is crisp and chewy, with no gaminess when properly prepared. The numbing and spicy seasoning creates a rich texture.

A classic Cantonese dish. The chicken is air-dried and then deep-fried until golden brown. The skin is paper-thin and crispy, while the meat is tender and juicy. It is usually served with salt and pepper or lemon juice to enhance the flavor.

Selected high-quality Huangpi chicken, seasoned with sand ginger. The skin is smooth and glossy, the meat is tender, and the unique spicy aroma of sand ginger enhances the chicken's natural sweetness.

Frog legs are battered and deep-fried, then stir-fried with a generous amount of fried garlic crisps, fermented black beans, and chili peppers. The frog meat is tender like chicken, with a crispy exterior and a rich garlic aroma, embodying the classic typhoon shelter flavor.

Dragon tendon is the sinew from the pig's brow meat, offering a crisp and springy texture. Stir-fried with a rich XO sauce and bell peppers, it's savory, slightly spicy, and uniquely textured.

Fresh shrimp paste is stuffed inside fried dough sticks and then deep-fried. The outer layer of the dough stick is crispy, while the inner shrimp paste is sweet and springy. Drizzled with a special sauce, it offers distinct layers of texture, a creative Cantonese dish.

Pork intestines have an extremely crisp texture and are stir-fried with fermented black beans and green and red peppers over high heat. Full of wok hei, it's savory and slightly spicy, with the flavor of fermented black beans fully infused, a hot stir-fry with a unique texture.

Hong Kong-style radish cake, diced and deep-fried, then stir-fried with XO sauce. Crispy on the outside and tender on the inside, each bite is filled with the fresh aroma of radish and the savory seafood flavor of XO sauce, offering more flavor than traditional pan-fried radish cake.

Whole suckling pig roasted until the skin is golden and crispy, and the meat is tender and smooth. Typically, the crispy skin is carved off and served with pancakes, scallions, and sweet bean sauce. The remaining meat and bones can be prepared in a second way.

Selected crispy skin from roasted suckling pig, served with thin pancakes. Diners can wrap the crispy pork skin in pancakes with condiments. The texture is crispy and rich, with excellent flavor.

Selected pork with a good balance of fat and lean meat, coated with honey and roasted. It has a bright red color, tender and juicy meat, a balanced sweet and savory flavor, and a charming caramel aroma.

Pork belly with skin is roasted at high temperature, resulting in a golden, crispy skin like crackers and savory, flavorful meat that is rich but not greasy. A bite offers a rich layering of crispy skin and tender meat.

Adds a crispy skin process to traditional char siu, with a thin layer of caramelized sugar on the surface. Crispy outside and tender inside, with moderate sweetness, offering a richer texture than regular char siu.

Sweet and fresh large scallops stir-fried with Yunnan ham, matsutake mushrooms, and asparagus. The original flavors of the ingredients are prominent, with a refreshing and delicious taste that showcases the delicate flavors of high-end ingredients.

Large shrimp balls are perfectly combined with smooth scrambled eggs and sprinkled with pine nuts for texture. It has a rich egg aroma, and the shrimp are fresh and springy. It is a universally appealing dish with a mellow texture.

Selected fresh large prawns, braised with scallion whites. Rich in scallion aroma, the prawn meat is firm and sweet, with a delicious sauce that preserves the natural flavor of the seafood.

Fresh prawns are deep-fried at high temperature to lock in their flavor, then tossed with a special soy sauce mixture. The prawn shells are crispy and edible, the sauce is rich, and the taste is savory and slightly sweet, a classic Cantonese prawn dish.

Fresh squid is steamed with a generous amount of minced garlic. The squid is tender and springy, absorbing the rich garlic sauce. Vermicelli is usually placed at the bottom to absorb the essence, full of flavor.

Freshly squeezed from ripe oranges or watermelons upon order. It retains the fruit's natural sweetness and nutrients, with a refreshing taste, making it the best beverage to accompany your meal.

Seasonal limited drink, freshly squeezed from fresh kiwifruit. Rich in Vitamin C, with a balanced sweet and sour taste, a rich and smooth texture, refreshing and thirst-quenching.

Kombucha fermented with Jin Xuan tea as the base. It has the characteristic milky aroma of Jin Xuan tea and a fermented sweet and sour effervescence. It has a refreshing taste and aids digestion.

Kombucha fermented with berries. It has a rich red color, a strong berry aroma, and a sweet and sour taste with fine bubbles. It is an elegant and healthy beverage to accompany your meal.

Renowned sparkling mineral water from Italy. The bubbles are fine and long-lasting, with a refreshing taste that cleanses the palate, suitable for pairing with various dishes.

French natural sparkling mineral water with strong and abundant bubbles. It has a uniquely refreshing taste, suitable for drinking on its own or with meals, and is a popular choice for accompanying food.

Natural deep-sea mineral water from the Fiji Islands. The water is soft, pure, and has a smooth, sweet taste, rich in minerals that enhance the flavor of food.