Tainan Far Eastern Group Shangri La's "Ghost Head Knife Ten Year Flavor Cuisine" Limited Time Debut

        From now until June 30th, Far Eastern Group Shangri La Chinese Restaurant in Tainan will launch a limited time themed dish called "Symbiotic Seafood, Ten Year Flavor Selection". The dish features the popular Ghost Head Knife, known as the "Tiger of the Black Tide Sea", which is abundant in the season. The meat is delicate, low-fat, and less prickly. Through the classic techniques of Jiangsu and Zhejiang cuisine such as "marinating, skewering, and steaming", the restaurant designs delicacies such as "Sea Tiger Clam Lion Head" and "Burdock Fish Dew Ghost Head Knife", inviting diners to seize the season and taste the freshness of early summer. Please contact (06) 702-8856 or the official website for booking https://sltn.tw/AlwI2

        The Ghost Head Knife mainly migrates in the Kuroshio River Basin on the east coast of Taiwan. This time, fresh fish directly sent from the Taitung Xingang production area were specially selected, and the freshness was locked through a -18 ° C cold chain to ensure that the fish meat was delivered to the restaurant in the best condition. The menu of "Symbiotic Seafood. Ten Year Flavor Selection" is based on the concept of "one fish, multiple flavors". Among them, the "Sea Tiger Clam Lion Head", which is known as the "soul work" of this season, is hand kneaded with thick ghost head knife fish meat into a paste, kneaded with pork fat to enhance the taste, and stewed with clams over low heat. The fish balls are tender and tender in the mouth, and the soup is fresh and sweet, showcasing the spirit of Jiangnan Kung Fu cuisine of "fine cooking of coarse dishes".

        The main course showcases the diverse flavors of Ghost Head Knife. The "Burdock Fish Dew Ghost Head Knife" retains the moisture of fish meat, paired with burdock clear and sweet and slightly sour lemon, resulting in a fresh and elegant taste; The "Stone Pot Three Cup Ghost Head Knife" uses high-temperature heat storage in the stone pot, combined with the classic three cup flavors of black sesame oil, soy sauce, and rice wine. The garlic, ginger, and nine layered tower aromas are layered together to showcase a rich flavor.

        In addition, the chef also presents creative dishes with delicate craftsmanship. The "Jiuhuang Ghost Head Swordfish Roll" uses golden rotting skin to wrap the Ghost Head Swordfish fillet, fresh crispy shrimp, and chives. Fry until crispy on the outside and tender on the inside, and you can feel the multi-layered flavors of bean aroma, fresh fish, and shrimp on the palate; The 'Red Sauerkraut Ghost Head Knife Fish Willow' brings out a subtle aroma of wine and a slightly sour aftertaste through the pickling of red lees, with a rosy and pleasing color, showcasing the delicate balance of color, aroma, and taste in Jiangnan cuisine.

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