Menu of Amei Restaurant
Casserole Duck is made using a bone broth as base, flavored with garlic, flat fish, and fried shallot flakes, adding two and a half jin of cabbage and simmering until well done. Then a whole duck is put into the pot and cooked for three hours. For 50 years, Amei has insisted on using charcoal for cooking. During the cooking process, the chef needs to closely attend to the fire and flavor, while stirring and adding in the other ingredients (daylily flowers, king oyster mushrooms, quail eggs, and tofu). It is a dish that requires a lot of hard work. Casserole Duck uses only local food ingredients: the duck from Haipu in Kaohsiung; the flatfish from Jiading in Kaohsiung; the cabbage from Siluo in Yunlin; and the garlic, fried shallot flakes and daylily flowers from Beimen and Cigu In Tainan. Quality is guaranteed, with the freshness of the ingredients adding extra succulence to the soup.
Meat Rice Shrimp
Using ingredients from Tainan, this dish consists of Anpings whiskered velvet shrimps cooked with pork, bamboo shoots, mushrooms, carrots and turnips chopped into the size of rice grains. It is a recipe for a true-to-local-tradition thickened soup of rich and multi-layered flavor.
Softshell Turtle with Chicken and Pork Tripe
This premium dish of banquet cuisine, combining smooth and silky pork tripe with softshell turtle, is a richly gelatinous health-boosting soup that is suitable for all seasons.
Stir-Fried Mud Crab
A classic dish of Taiwanese cuisine, this recipe captures the freshest flavors of crabmeat by scalding live mud crabs and then quick frying them.
This trio of basic local cold-dish delights takes you back to the favorite flavors of Taiwan in the 1960s.