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HOME > CENTRAL TAIWAN > DINING

 

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COMPASS MAGAZINE > April 2017

 

YanXiangLou BBQ & Hotpot

(04) 2329-9968
2, Lane 12, JingCheng 8th St, West Dist
Hours: 11 am-12 midnight

Chef Chen Wei-chang and his excellent team offer Cantonese delicacies and banquet dishes here, like the unique "Julongyen", a gigantic food steamer serving 12 ingredients that include a variety of freshly-steamed seafood and vegetables. Entrees representing the ancient dining cultures of the Tang, Song, Yuan, Ming and Qing dynasties include Mongolian Grilled Lamb Leg, and Pear and Taro Dessert. Private second-floor rooms offer banquet fare like cold appetizer plates, grilled and broiled entrees, seafood, casseroles, flat noodles, steamed rice rolls, dim sum, and Cantonese cuisine. Dim sum includes aromatic, chewy Truffle Scallops (3 for NT$308), Grilled Shrimp Shumai (2 for NT$168), Salmon Roe and Shrimp Dumplings (3 for NT$168) and recommended Grilled Duck (NT$1800), made with Yilan county ducks. The tender, juicy meat and thin, crispy skin is fantastic rolled in a dough wrapper with Sanshin scallions and a smooth sauce. Add NT$300 to enjoy duck soup or congee with flat vermicelli with this delicacy. An exquisite vegetarian set meal (NT$688) with about 10 dishes is also available. --By Uvia Chang, translated by Anna Yang

YanXiangLou BBQ & Hotpot YanXiangLou BBQ & Hotpot

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