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HOME > CENTRAL TAIWAN > DINING

 
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COMPASS MAGAZINE > November 2012

Pinhongqiao Restaurant

A.

Pinhongqiao Restaurant

B.

Pinhongqiao Restaurant

(04) 2378-0339
95, WuQuan W 3rd St, West Dist.
Hours: 12-2 pm, 5:30-10 pm
Credit cards accepted.
10% service charge.

Pinhongqiao innovatively combines exquisite Shanghai and spicy Sichuan cuisine to present a variety of dishes. Traditional Chinese offerings include Sauteed Mashed Eel with Leeks in Ningbo Style, Shanghai Duck Stew and Chongqing Boiled Fish, while special in-house creations include Sesame and Walnut Duck, Stir-Fry Assorted Fruits and Mushrooms, and Apple Sausage. --By Niang Chen, translated by Angel Pu, photos by Lin li han

A. Sea bream is coated with a salted egg yolk batter and fried to create the savory, firm-textured Golden Sand Fried Fish Fillets (NT$260). Beef Rolls (NT$280) are made with rolled and stewed beef stomach and tendons. Other pictured dishes include Steamed Dumplings (NT$120) and Steamed Dumplings with Leek and Shrimps (NT$120).

B. Stewed Pork (NT$320) is cooked in a spicy Chinese herbal stock with cucumbers, bean sprouts and celery. Another spicy, delicious dish is the Intestines Hotpot (NT$280), containing intestines, stinky tofu and Dahongpao chilis.

Pinhongqiao RestaurantC. Traditional cuisine and modern flavors come together at this restaurant.

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