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TAICHUNG DINING FEATURE
COMPASS MAGAZINE, June 2004

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      The theme at this fine dining establishment is the Qin Dynasty's Emperor Qinshi and his historical background. China Pa's owner painstakingly researched ancient design and history and collected antiques. He then fused these three elements, blending traditional Chinese art with a modern pub atmosp

Exquisite dining, culture and atmosphere at China Pa[CLOSED]

6, Hushui Lane No. 1, HuShui, Yuan Lin Township, Changhua County
Hours: 4 pm to 2 am (weekdays); 11 am to 2 am (Saturday&Sunday)
(04) 837-8855
Credit cards accepted

here. He first received acclaim for his first restaurant near Taipei's BaiGuo Shan and chose this central Taiwan location and designed it according to the same theme. By taking advantage of the area's natural setting, the owner hopes to deliver a new dining experience.

     China Pa is differs from typical Chinese-style restaurants by presenting rooms that emphasize warmth and comfort. The seating areas are divided into outside and inside areas. There is an open-air cafe seating area, where everyone will be spellbound by the view, be it the glow of the setting sun or a starry sky. Inside are wooden walls and floors with huge sofas with Chinese antique decorations. A relaxing setting is completed with the scent of lavender and the distant mountain view, as well as a huge music collection, ranging from jazz, fusion, classical, neo-classical, New Age, world, and lounge to an Oriental music collection that includes traditional mainland Chinese, Taiwanese and Japanese music.

     The restaurant uses fresh vegetables, fruits and flowers from the restaurant's back garden and all dishes are inspired by Taipei's finest kitchens. The Japanese-style Yakiniku (NT$180-260) includes Marbled-Beef, Sirloin, Five Flavored Pork, and Boneless Steak. There is also apple and sweet-tasting radish sauce to draw out the meat flavors. For cold dishes, there is the Beijing Sesame Wrap (NT$180), with a green-bean wrap stuffed with shredded pork, cucumber and a special hot sauce. The Lamb Chops (NT$120/chop) are first marinated in sauce, then cooked, leaving the outside crispy and the inside tender. You can also enjoy the sweet-and-sour Kyoto Pork Cutlet (NT$220) and the Fish-Head-Based Hotpot with Sukiyaki Sauce (large NT$820/small NT$620)--both well worth the price.

     Two bars also offer house cocktails and flower teas. You can try the Peng Lai Island Cocktail with Tayal rice wine, Japanese Calpis and lemon juice (NT$240), or have a Scotch Whiskey, Amaretto in the E-FangGuang Cocktail (NT$320). If you spend over NT$1,000, you receive a mug covered with Chinese calligraphy. Pass NT$3,000 and you get a Tang-dynasty dancer figurine.

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