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HOME > CENTRAL TAIWAN > DINING

COMPASS MAGAZINE > March 2015
  

Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade) spices up vegetarian cuisine with creativity

By Lin Fu-shan
Translated by S. Ying

668, DongXing Rd, Sec 1, Nantun Dist
(04) 2471-3269
Hours: 11 am-2 pm, 5-8:30 pm (close Thu)
Marinade hours: 5-10 pm (provide take-out)
www.oahom.com

This restaurant offers various stir-fried vegetarian dishes and vegetarian marinade for take-out, as well as a bright ambiance featuring Tibetan Nepalese Buddhist decorations. Executive chef and owner Chen Hong-shan has worked in the restaurant business for many years and made the changeover to vegetarian dining seven years ago when his sister became a Buddhist nun and advised him against eating meat. Since then, he has focused on introducing creative elements to vegetarian dishes.

Prices vary from NT$30 to over NT$150 for the marinaded items here and the menu includes stir-fried dishes (NT$130/small, NT$250/large), hot pots (NT$400/small, NT$450/large), soups (NT$150/small, NT$300/large), "recommended new dishes" (NT$200/small, NT$400/large), and chef's recommendation items (NT$150/small, NT$300/large).

Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade) Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade) Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade)
Medium: Taro Salad with Lettuce (NT$400/large) is an egg-free dish made with steamed taro that is deep fried and wrapped in fresh lettuce, giving it a fresh sweet-and-sour taste.
Right: Golden Yam (NT$200) features stir-fried egg yolks and yams, providing a crunchy texture and salty flavor.

Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade) Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade) Shan Chuan Vegetarian Restaurant (Puti Shan Vegetarian Marinade)
Left: Made with natural, healthy ingredients imported from Chile, the Hot Plate Sea Bamboo Fungus (NT$200) is a collagen-rich dish that has a meat-like texture.
Medium: Jia Xiang Veggie Pot (NT$150) is slow cooked and broiled with over 10 kinds of vegetables.
Right: Chef Chen Hong-shan

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