In a bid to deal with growing demand for take-out New Year dishes, the Palais de Chine Hotel is serving a number of seasonal cuisines with local flavors, including the famous “Steamed Assorted Meats in Chinese Casserole.”
Four sets of local cuisines, priced at NT$888 each, are unveiled by the hotel, including Cantonese, Taiwan, Shanghai and Aborigines flavors.
A variety of New Year cuisines proposed by the hotel include Stir-Fried Pork Tendon (NT$480), Wok-Fried Frog Belly with Chili Sauce (NT$480),
Sautéed Goose Intestines in Spicy Bean Sauce (NT$380), Shredded Bean Curd (NT$280), Marinated Chicken with Homemade Sauce (NT$420), Salted Goose Gizzards (NT$280), Marinated White Cabbage with Chili Peppers (NT$320),
Sautéed Chinese Doughnuts with X.O. Sauce (NT$380), Wok-Fried Dice of Beef with Onion (NT$480), Crispy Barbecued Pork with Honey Sauce (NT$480), Stewed Pork Intestines (NT$380), Roasted Pig Ears and Tongue (NT$240)
Roasted Duck in Chef’s Special Sauce (NT$800/一支), Boiled Shark’s Fin with Chicken Congee Soup (NT$2180/2兩), Boiled Shark’s Fin Soup with Yellow-Fin Tuna (NT$2180/2兩), Shark’s Fin Soup with Sesame Oil Chicken (NT$2180/2兩), Sugar-Glazed Pork Knuckle (NT$420/pp), Braised Pork Knuckle with Noodles and Vegetables (NT$1280/10pp), Steamed Pork with Dried Prunes (NT$480/pp), Boiled Ham, Pork and Chicken Soup (NT$320/pp)
Pan-Fried Glutinous Rice Roll (NT$120(3個)), Yolk Cream Roll (NT$100(3個)), Steamed Custard Buns (3 Flavors), Purple Rice*3, Black Sesame*3, Egg Yolk*3), Sweet Almond Tofu (NT$100).