Dongpo Pork (東坡肉)

東坡肉  (dōng pō ròu)

Dongpo Pork

Named for the poet Su Dong Po, who is said to have invented the dish - braised pork belly (streaky pork) with scallions and ginger in preserved-bean sauce.

豚の角煮

詩人・蘇東坡が創作した料理といわれているためこの名がついた。豚バラ肉を青ネギ・生姜・醤油で煮込んだもの。

Stir-fry Hakka- style (客家小炒)

客家小炒  (kè jiā xiǎo chǎo)

Stir-fry Hakka- style

A Hakka specialty - dried squid, bean-curd and pork belly, stir-fried with scallions and garlic.

客家風炒め物

干しスルメ・押し豆腐・豚肉をネギ・ニンニクなどと一緒に炒めた客家料理の逸品。

Sweet-and-Sour Spare Ribs (糖醋排骨)

糖醋排骨  (táng cù pái gǔ)

Sweet-and-Sour Spare Ribs

Deep-fried spareribs in a tangy sweet-and-sour sauce.

酢豚

揚げた豚のスペアリブを野菜と一緒に炒めて甘酢ソースでとろみをつけたもの。

Taiwanese Fried Chicken (鹹酥雞)

鹹酥雞  (yán sū jī)

Taiwanese Fried Chicken

An islandwide favorite - fried chicken filet with a salt-and-pepper garnish.

塩酥鶏（イェンスージー）

塩胡椒味の台湾風唐揚げ。台湾人がこよなく愛する一品

Pork sausage Taiwan-style (台式香腸)

台式香腸  (tái shì xiāng cháng)

Pork sausage Taiwan-style

A traditional Taiwanese sausage flavored with five-spice powder, garlic powder and other seasonings.

台湾風ソーセージ

台湾の伝統的なソーセージ。五香粉・ニンニクなどで味付けしたやや甘口の豚肉ソーセージ。

Buddha's Delight Shark Fin (佛跳牆魚翅)

佛跳牆魚翅  (fó tiào qiáng yú chì)

Buddha's Delight Shark Fin

Steamed shark fin, pork innards, pork knuckles, chicken, sea-cucumber and taro stewed in a savory broth - said to be so delicious the Buddha himself leapt over a wall for a taste of it.

Three-cup Frog Legs (三杯田雞)

三杯田雞  (sānbēi tiánjī)

Three-cup Frog Legs

Frog Legs stir-fried with fresh basil leaves, ginger, and a cup each of sesame-oil, soy sauce, rice wine.

カエルのサンペイ

ショウガ・ゴマ油・酒を強火で熱し香りを出した後、カエルを入れて炒め、最後に中華バジルを加えたもの。