New Taipei's first Cantonese dish "Moon Pavilion": New chef launches "Strong Aroma and Spicy Braised Cabbage"

        From now until February 28, 2025 (excluding the Spring Festival holiday from January 25 to 31), the Moon Pavilion, which boasts unbeatable scenery, will launch a seasonal dish called "Strong Aroma and Spicy Braised Cabbage". This dish includes six options: "Hong Kong style Pig's Foot Ginger Vinegar Pot", "Double Winter Lamb Belly Pot", "Bamboo and Dragon Gallbladder Pot", "Hiroshima Oyster, Bauhinia, Fish and Beef Pot", "Mapo Rice Eggplant Tiger Palm Pot", "Pepper Pig Belly Chicken Pot", combining tradition and innovation to welcome the peak season of year-end dinner. Welcome old and new to come and try it out. Booking hotline: (02) 7705-9703, 7705-9704.

        NTD480 Hong Kong style Pig's Foot Ginger Vinegar Pot is a well-known health food in Guangdong Province. It is sweet, sour, soft, smooth, and fragrant with ginger, refreshing and appetizing, making it perfect for enjoying in winter. "Double Winter Lamb Brisket Pot" (NTD580) uses Zhuhou sauce, together with Fermented bean curd, Nanru, tangerine peel... ingredients, to stew the lamb Brisket with skin until soft, moist and tasty, without mutton smell. It can be dipped in homemade Fermented bean curd sesame sauce, and paired with mushrooms, winter bamboo shoots, horseshoes and other side dishes, with a strong flavor. "Branch Bamboo Gentiana Pot" (NTD580) first fried the mixed egg paste of gentian and stone patches until colored, then mixed with stock, oyster sauce, stewed and thickened together with the fried branch bamboo (Rolls of dried bean milk creams) and northern mushroom slices. When moved to the casserole, it squeaked, showing the unique charm of the cooked dishes.

        The "Hiroshima Oyster Abalone Wagyu Pot" (NTD880) uses high-end ingredients from both sea and land, such as Australian large abalone, extra large Japanese Hiroshima oysters, and top Australian 9+black haired Wagyu. It is braised in a clay pot with a sweet Chinese spice sauce to enhance the flavor. When the lid is lifted, the aroma bursts out, making it extremely flavorful. The other two spicy hotpot dishes, "Mapo Mi Qie Tiger Palm Pot" (NTD580), have tiger palms taken from the soft muscles of pig hind legs and knees, rich in gum. After cooking, they are hot and fragrant, very satisfying. NTD480 Pepper Pork Belly Chicken Fry Pot: Stir fry white pepper until fragrant, then stir fry with spices, seafood sauce, and other seasonings to remove the bones, chicken legs, meat, and pork belly. Wait for the soup to dry, and the flavor will blend perfectly into the ingredients. Add salty and fresh to the rice.

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