I made an appointment at 8:30 in advance, but I was hungry at 5:30. In the end, a few people will eat a small table-style hot pot on the street before eating a big meal: two mini-tas in the season, one filled with fresh sweet peas, one with dumplings covered with home-made pickled side dishes, and oolong tea with crispy tatami. Refreshing appetizer. Chicken liver roasted braid - Guiding chicken liver, seasonal herbs a thin layer of crisp caramel on the surface, radish leaves dotted with, and chicken liver mousse underneath, creating a feeling of roast braid dessert. The chicken liver is quite slippery and rich, with the sweet caramel, vanilla and Shaoxing wine aroma at the bottom, transforming into a bitter taste. Applying on the crispy toast slices is really delicious! But still think that the taste is a bit too heavy (can not be eaten alone), resulting in us adding a toast slice of the antecedent: restaurant signboard and beef: bean meizi, oil-sealed egg yolk, dried raw beef with radish and beef back meat parts, not too fat, and because it is ripe to a certain extent, It tastes very tasty, not the fishy smell of raw meat but the strong beef flavor. With hand-wrinkled meat, fried lotus crushed, dried radish and shrimp oil replaced the common sour cucumber, more Taiwan local characteristics. A few low-temperature boiled egg yolks, served with a meron sauce, and pickled onion. Once in a mouthful, the taste and taste are quite rich. Twinfish-ink red quinoa crisps, cheese pear sauce, pearl onion, the first gray crisps are covered in the bowl, need to be crushed into the bowl. Several thick sashimi pieces are hidden in various leaves, dark green vegetable leaves and red pepper powder, yellow chrysanthemum petals even match a pair of strong ink art works. The taste is sour and soft in Southeast Asian cuisine, and the crispy crispy of the crispy cake is in the mouth to form a strong contrast... main course: American beef steak - rice bran cooked, mushrooms, coffee powder cooked into processed beef is too tender... similar to salmon texture, fat and thin but not greasy. The meat itself is not particularly strong flavoring, and pays more attention to highlighting the taste of the high-grade meat itself. A few mouths went down and tried the coffee powder on the saucer, and the slightly bitter taste stimulated a new round of taste buds' feelings about the dishes. Gui Ding Chicken - bamboo shoots, clams, fried onion silk as a native variety in Taiwan, Gui Ding Chicken is the first local chicken in Taiwan to meet international breeding standards. The meat is white and transparent, very tender and juicy, and I am amazed at it. Cut the crispy chicken skin, the aroma spreads with the hot air, and the combination of pickled sour pearl onion to get tired. Desserts: citrus-citrus meat, citrus curd, salt flower cucumber-green apple & cucumber smoothie, lemon yogurt, leeks, coriander dessert is not sweet? The answer is OK, and it's so delicious. The smoothie of the little cucumber is sour and salty, and there is the taste of celery and the mountain atmosphere of flowers and plants. It sounds strange, but it is refreshing to make the whole meal taste feel a wonderful end. Citrus desserts also achieve a variety of textures and tastes in the fruit flavor, the sweetness of citrus, the bitterness of grapefruit grains, the sweet taste of toffee syrup blending, beautiful!