Far Eastern Group's Shangri La Drunken Moon Tower in Tainan presents a grand guest tour of Sichuan cuisine

        With the arrival of autumn, it is the best season to taste delicious food. Tainan Far Eastern Group Shangri La has specially invited its sister hotel, Taipei Far Eastern Group Shangri La Drunken Moon Tower Chef, to visit the restaurant on the 38th floor of the hotel from now until October 13th, launching the "Sichuan Flavor Tour". Combining traditional spicy and spicy flavors with innovative elements, it brings a refreshing taste experience to diners. Single point price NTD260-2980; The package costs NTD2680 per person, and an additional 10% service fee is required for the above prices. For details, please contact: (06) 702-8856 or https://sltn.tw/OGLHP .

        Sichuan cuisine is famous for its taste characteristics such as numbing, spicy, fresh, fragrant, sour, and sweet. It emphasizes the diversity and clever combination of seasonings. In this guest event, the first choice is "Rose King Shrimp", which is carefully selected from Australia with rose sauce, perfectly combining the freshness and sweetness of seafood with the aroma of roses, resulting in a tender and elastic taste. The classic "Mapo tofu with Penglai Spicy Rice" takes the spicy and fresh flavor as the keynote, selects smooth and tender tofu, matches with minced pork, Chinese prickly ash, dry chili and special sauce, and after being simmered in slow heat, it melts in the mouth, and is mixed with fragrant and soft Penglai rice to create a beautiful taste. The dish 'Stir fried Four Sided American Beef with Scallions' uses American boneless beef chops, accompanied by the aroma of scallions and the rich flavor of the sauce. It retains the spicy and spicy characteristics of Sichuan cuisine while giving the beef a unique delicate taste, with a perfect balance of color, aroma, and flavor.

        Another innovative dish, "Crispy Garlic Spicy Pork Feet," uses German pork feet, with a crispy outer skin and fresh, juicy meat that fully absorbs the aroma of spicy sauce. It combines the chef's secret seasoning to create a unique blend of Chinese and Western cuisine. And the cold dish of "cold mixed smoked bean wrapped silk" is a classic dish that Sichuan cuisine enthusiasts cannot miss. The bean wrapped silk has a flexible and chewy taste, and is mixed with chili oil, Sichuan pepper and other seasonings, making every bite full of layers and spicy stimulation.

        In addition, there are other delicious dishes, including "Sichuan Pepper Spicy Chicken" with spicy aftertaste, "sour soup louse fish skin" featuring the special louse fish skin in Tainan, the innovative "Kung Pao Pi Egg Generation", the delicious "sour and hot seafood soup", and "jadeite dried and fried pork belly" with crisp taste and thick sauce. Welcome to enjoy the delicious and spicy taste.

        #