Four Points by Sheraton Penghu｜Chef’s selection of seafood dishes・Dried fish with XO sauce・Star-rated seafood package・Penghu salty cakes・Cactus jelly (all Taiwan home delivery)

The content of this product is provided by machine translation and may not reflect the actual information, please take this into consideration before booking.

• Three cups of fresh small tubes are carefully selected from Penghu. The fresh small tubes of Penghu Sanwen small tubes are made from fresh materials, and the meat is fresh and crispy. First add garlic and ginger to sesame oil and sauté until fragrant, then add rock sugar, soy sauce, etc. to make the sauce thick, and finally add small tubes and basil to stir fry, full of delicious fragrance. The surface of the cut roll is covered with a rich sauce, and the rich seafood flavor is tangy. The small-tube meat is crispy and crispy, and the rich and delicious taste is irresistible. It is very suitable for delicious food or wine.
• Pumpkin Golden Seafood Pot is based on pumpkin and crab roe, boiled with seasonal vegetable broth, and then carefully selected Penghu oysters, fresh oysters, orchid mussels, small tubes, etc. are added to concentrate the fresh and sweet essence of all Penghu seafood, and then served with fried egg tofu , the entrance is full of the sweetness of vegetables and the deliciousness of seafood, stacking the most beautiful gifts of the ocean.
• Secret preserved radish and half-boiled earthfish. The chef’s exquisite craftsmanship interprets the top ten-day ingredients from Penghu into top-level delicacy. The Penghu platinum earthfish is hand-caught over 7 kg. The meat is firm and the oil is rich. First, it is repeatedly fried in oil until the skin is crispy and crispy, then boiled with sauce to lock in the freshness and sweetness of the fish and add a burnt aroma, and the secret radish is used to enhance the taste, refreshing and relieves greasy.
• Baked Pork Ribs with Taro in Coconut Milk Baked Pork Ribs with Taro in Coconut Milk is a very classic claypot dish. Taichung Dajia betel nut heart taro is specially selected, cut into pieces and then dry-fried until the skin is crispy. After marinating the ribs with secret spices, put them into the pot Fry until the skin is golden, add onion and coconut milk and simmer, bite off the taro and the ribs are soft and tender, the sweetness of the taro and coconut milk flows between the teeth and is rich in taste.
• The best-selling champion of five-star hotels - Penghu Hunan Melon Prawn Seafood Congee is a classic masterpiece of Chef Ye Shangguang, the executive chef. The local ingredients in Penghu are prepared in a new way. Fresh and crispy Penghu sea prawns, fresh Penghu small tubes, Guojia oysters, and homemade sea vegetables and fresh fish balls are combined into a Penghu lake melon prawn seafood porridge, which is a best-selling product not to be missed by Four Points by Sheraton.
• The secret-made fish head casserole is repeatedly sautéed with Penghu flat fish and dried shrimp, then added kombu and bonito and boiled for 4 hours. The soup is sweet and delicious. The fish head is first marinated and deep-fried to seal the sweetness of the fish, then put into the broth and simmer over low heat, and finally add mushrooms, fresh shrimp, Penghu small tubes and other ingredients, so that the soup is full of fresh and sweet seafood, fresh and sweet, The flavorful soup base is rich in fish fat essence.
  
• Four Points by Sheraton Penghu Chef Xo Sauce Star Chef selects Penghu Green Linfish, Golden Hook Shrimp and Shredded Squid, served with chili and crispy shallots, sauté until fragrant, bringing the rich and rich sweetness of fresh sea Lock it in the sauce, stir-fry with noodles or vegetables to add flavor, or eat it as a dipping sauce to enhance the flavor.
• Penghu Premium Fresh "Penghu Premium Fresh" is a certified aquatic product label promulgated by the Fishermen's Association of Penghu District. The product is raised without chemical feed and has production history. The use of chapter certification, the hotel implements food safety and quality checks, carefully selects fish products, fresh and direct delivery, so that gourmets can eat more safely, healthily and securely.
  "Ban Wang" gentian grouper, because of its fresh, sweet and delicate meat, thick leather gelatin and Q-bomb taste, gentian grouper has this reputation. Meat is rich in vitamin A, vitamin D, calcium, phosphorus, potassium, etc., which can not only maintain a healthy body, but also increase the body's resistance and immunity to avoid viral or bacterial infections.
• Penghu Peanut Crisp Peanut Crisp produced in Penghu, which is rich in peanuts, is a slightly hard old-fashioned dessert made by mixing ground peanuts with sugar, salt, malt and other ingredients. Many factories are based in Penghu, launching various peanut products.
• Penghu Salty Cakes Salty Cakes originated from the Qing Dynasty. It is said that because sweets were the mainstream in the market in Taiwan at that time, in order to attract customers, vendors launched salty biscuits. There is also a saying that it was formerly known as pepper cakes. It tastes crispy. The aroma of diced scallion and lard is matched with the spicy taste of pepper. It presents a loose, crispy, and crispy taste. It is very suitable for drinking with tea. The salty cake is a famous product of Penghu alongside the brown sugar cake.
• Penghu Xiwei Noodles Penghu Xiwei has been making noodle noodles for more than a hundred years. Every summer, when the weather is fine, you can see the scene of local residents drying their noodles, and the scene is quite spectacular. The noodles blown by the sea breeze are springy and have a light salty taste, which is suitable for adding to seafood dishes and sauces.
• Penghu cactus In Penghu, cactus is also called "desert apple" or "Penghu red apple". The fleshy stems can be used as vegetables or candied fruit after removing the skin. The cactus stem contains malic acid, succinic acid and alkaloids, and the whole plant can also be used for medicine, which has the effects of invigorating the stomach, diuresis and reducing swelling. Now it is made into cactus ice, cactus jelly, cactus jam and various snacks by Penghu residents!