This restaurant offers a cornucopia of dishes and flavors, with the Amber Roasted Goose (NT$480-1,700) being the main menu focus. Other authentic Chinese dishes (NT$180-520) include Sichuan Stir-Fry; Mixed Squid and Escargot with Garlic; Dong Po Pork with Wine; Stir-Fried Minced Meat with Chives; Pork Belly with Pickled Cabbage Hotpot (NT$180-520). All items are prepared with seasonal ingredients and result in a variety of flavors. The usual salted black beans in Stir-Fried Minced Meat with Chives have been replaced by preserved eggs for a unique taste, while Mixed Squid and Escargot is made with an abundance of vegetables and cooked traditional-style for some nostalgic flavors. Stir-Fried White Water Snowflakes with Cummingcordia (NT$160) may seem like an easy dish to cook, but requires careful fire and heat controls by the chef to become the aromatic entree it is. Crispy on the outside and tender inside, Amber Roasted Goose is first marinated with cumin, star anise and cinnamon and other spices. Other recommendations include the fragrant Salty Egg with Squid (NT$300), Potatoes with Beef (NT$320), which is a bit sour, but mouthwatering, and the premium Dong Po Pork with Wine (NT$380), which is served with buns.
品八方燒鵝 Ping Ba Fang Goose
西區五權西4街69號
69, WuQuan W 4th St, West Dist
(04) 2375-5548
11:30 am-2:30 pm, 5:30-9 pm
食之有物、品味八方！翻開菜單，琥珀燒鵝(480~1700元)是主打熱賣，依序看到的還有川味小炒、什錦魷螺蒜、酒香東坡肉、皮韭蒼蠅頭、酸菜白肉鍋…(180~520元)，融合了大江南北菜色。餐廳推出經典料理內容根據季節變化或食材有微調，如-蒼蠅頭的豆豉以皮蛋取代添味、魷魚螺肉蒜裡加了大量蔬菜，但烹調的工序是傳統的路線，因此所有上桌的菜色仍舊散發細膩的風彩。簡單如樹子炒水蓮(160元)，因火候掌握得宜，細微的薑絲樹子爆香入味至整盤水蓮。以小茴香、八角、肉桂等，醃漬燒烤的琥珀燒鵝、皮脆肉嫩、入口濃郁肉香四溢。隨著周邊料理一道道上桌，以鹹蛋黃裹住的金莎中卷(300元)酥鹹香噴，嫩牛土豆絲( 320元)酸脆爽口，含有刈包的酒香東坡肉(380元)也是招牌，菜單上的品項皆是多時粹選的手工菜，古風新味與時俱進。
品八方燒鵝 Ping Ba Fang Goose
西區五權西4街69號
69, WuQuan W 4th St, West Dist
(04) 2375-5548
11:30 am-2:30 pm, 5:30-9 pm