Yellow chicken, fish, sea urchin, plum vinegar jelly

Penghu seasonal yellow chicken and fish, the meat is delicate and silky, with Hokkaido brine and sea urchin, the sweetness and mellow are intertwined, and then the homemade plum vinegar jelly leads to an elegant sour fragrance, light in the mouth, and it is a rhythmic opening.

Rice smoked fried fish, yam puree, seaweed sauce

The smoked tiger from Guishan Island, Yilan, is roasted and smoked with koshihikari rice straw, which gives the fish more rice flavor and slightly smoky breath. The entrance is first the warmth of the smoky aroma, and then the sweetness of the fish fat. The practice of pairing with seaweed sauce is unique, but unfortunately the taste is not obvious enough.

Sesame tofu

The simple taste and the rich aroma of sesame seeds are a transitional dish that stabilizes the taste buds. It will be better if the taste can be made more Q-bomb.

Haruko snapper, egg yolk

The soft haruko snapper is topped with fried egg yolks to add a layer of taste.

Japanese white gan (onyx)

This kind of fish is very dependent on the master's knifeman. If it is handled well, it can taste elegant grease and delicate crispness. Compared with the green sweetness, the grease is not greasy, and it is more refreshing between chewing. Here you can eat the high-level feeling brought by the master's intentions.

Plaice, braised plaice fin side meat

The smell of grease is pungent after burning. The taste was soft and waxy during the first visit, and the second visit was replaced with different varieties of plaice. You can look forward to my second visit experience.

Penghu Red Sweet Fish

The master mentioned that there is a food chain relationship between Honggan and yellow chicken and fish, and it is quite interesting to listen to the story while eating. The meat is delicate and elastic, and the proportion of fat is just right.

Soft silk sea urchin

Silky and delicate, with a rich umami flavor, it melts in the mouth.

Dried scallops with seaweed and scallops

The scallops retain their essence by roasting, and when paired with freshly roasted seaweed, the sweet taste unfolds in the mouth. However, compared to other dishes, this one is well-behaved.

Miso cucumber

Surprise sketch! The master secretly added preserved eggs, and I tasted them in one bite. The crisp taste and unique flavor are unexpectedly very good.

Fried soft silk head and feet

As a dessert drink, it is salty, fragrant and crispy. The sake "1314" brought by my friend this time is very suitable for pairing.

Horse mackerel

The bright-skinned fish is treated in place, the acidity of the vinegar stains is just right, refreshing and bright.

Sweet shrimp, shrimp paste

Sweet shrimp is paired with shrimp paste, which is rich and sweet.

Bluefin tuna belly

In just a few weeks a year, you can taste the belly of Taiwan's Nanfangao bluefin tuna and the belly of Nagasaki bluefin tuna in Japan at the same time. What is special here is that it can be compared with the same scene, and even the different flavors of the chin area. Japanese tuna is richer in fat, while Taiwanese ones have a clear umami flavor. The two have their own styles.

Scallion tuna hand roll

The refreshing and crisp mouth is just right as a bridge to the connection.

Steamed sea melon seeds in tea bowl, green bamboo shoots

The seafood is strong, and it is paired with green bamboo shoots and sweet beans to enhance the level.

Sea urchin, chai fish stock jelly, vinegar rice

Hokkaido horse dung sea urchin is served with homemade chai fish stock jelly. After iced, it is eaten with vinegar rice. At the entrance, the stock is first elegant and sweet, and then it turns into a sea urchin, which is thick and delicious, with a delicate and silky taste. It can be called a masterpiece.

Tamako-yaki & Miso Soup

Well-behaved, it is a flat landing point before the end of the meal.

Showa Pudding

Vanilla pods are not used, but rum is used to get fishy. The egg flavor is rich and the sweetness is moderate. If the feeling of wine is stronger, it will be even more surprising.