A sweet potato hidden inside a boiled egg—Chinese creative cuisine is served!

▲ At first glance, it looks like a boiled egg with a golden yolk—but take a bite and you’ll discover the yellow center is actually sweet potato. (Photo provided by the establishment)

Reported by Travel Center / Taipei

During spring, restaurants roll out seasonal dishes to offer diners fresh experiences. In recent weeks, chefs have been serving up especially creative dishes, showcasing their culinary skills with an array of inventive offerings that are sure to whet your appetite!

Meanwhile, at the Imperial Palace Chinese Restaurant on the 17th floor of The Regent Taipei, Chef Chen Weiqiang made bold adjustments to the original menu in spring 2013, adding nearly 20 new dishes—all delicious and infused with creativity and craftsmanship.

Lychee Lotus Glazed Crispy Duck
Only seasonal pink taro can be fried to this level of crispiness. A secret sauce recipe, which Chef Chen Weiqiang only reveals includes “wheat starch,” is used to create a thick taro paste. Meanwhile, the Peking duck is first marinated in brine for about 45 minutes, then goes through a skin-removing and deboning process before being cooled. The prepared taro paste is then stuffed into the duck meat and deep-fried at 150°C. The crispy skin pairs perfectly with the rich taro filling and the unique chewiness of the duck meat—offering a delightful mix of color, aroma, and flavor.

Cereal Shrimp Balls
Who would believe cereal could outshine shrimp balls? After trying over 20 types of cereal, the one with the right sweetness and thinness was chosen. It’s slowly stir-fried with unsalted butter and sugar until crispy. On the other side, the shrimp balls are coated with an equal mix of 14 taels of tapioca starch, 6 taels of tempura powder, and 1 tael of baking powder before being deep-fried. Just the aroma of the cereal is hard to resist, even richer than milk or cheese. Paired with the plump texture of the shrimp balls, it’s a creative dish you can’t stop picking at like a snack.

▲ Left: “Lychee Lotus Glazed Crispy Duck” with its mysterious secret-sauce glaze—crispy outside and chewy within. Right: “Cereal Shrimp Balls” with an intense aroma, like addictive snacks. (Photo provided by the establishment)

Lotus Shoots, Okra, and Fresh Lily Bulbs
Known for their uniquely tender texture, Chef Chen Weiqiang secured a farm in Xiamen to grow the lotus shoots. They’re briefly blanched, then soaked in cold water with white vinegar, and stir-fried quickly with salt, sugar, and Japanese lily bulbs. Just before serving, quick-fried goji berries are added for color and flavor. These specially sourced ingredients offer a vegetarian twist, breaking away from the usual green-vegetable stereotype.

Mother-and-Son Shrimp Dumplings
A uniquely creative idea. A tiny mini shrimp dumpling—only eight-tenths the size of a regular one and smaller than a knuckle—is placed atop a regular shrimp dumpling, testing the chefs’ skill and precision. When served hot, the mini dumpling oozes delicious juice.

Fried Tofu Milk
A creative dessert masterpiece by Chef Chen Weiqiang after returning from Mongolia. The name has nothing to do with the filling—in fact, the crisp outer layer is as soft as tofu, while the cheese filling is as smooth as milk, hence the name “Fried Tofu Milk.” The outer layer is so delicate thanks to medium-gluten flour and sweet potato starch mixed with fresh milk, then continuously rolled on an iron plate until smooth but not sticky. Powdered sugar is sprinkled on top, creating a sweet-and-salty interplay with the cheesy filling—like a modern take on an old-fashioned doughnut.

Fragrant Coconut Pudding
Behind its smooth white appearance lies genuine craftsmanship. Egg whites are whipped continuously until they become as clear as water. Meanwhile, coconut milk is slowly warmed and stirred to 80°C, then quickly mixed with gelatin powder and poured into the whipped egg whites, similar to making soy milk. It’s then chilled in the fridge to set—every step must be done swiftly and precisely. The result is a snow-white, melt-in-your-mouth sweet dessert.

Braised Chicken Clay Pot with Spring Onions
A classic dish from Guangdong. First, local chicken is blanched at 120°C, then stir-fried with Zhu Hou Sauce before adding chicken, oyster sauce, soy sauce, shallots, scallions, and sugar to braise until fully flavored. Controlling the heat at this stage is crucial—ensuring the chicken is flavorful without being overcooked or underdone. Pig liver is then briefly blanched in hot water, then stir-fried in a hot pan for about 30 seconds before being removed for the perfect texture. (Zhu Hou Sauce is a condiment invented in Foshan, Guangdong, China, by Liang Zhu Hou, made from soybeans, salt, sugar, sesame, and light soy sauce.)


▲ The Guangdong classic “Braised Chicken Clay Pot with Spring Onions” combines chicken thigh and pig liver for the perfect texture. (Photo provided by the establishment)

Imperial Palace Egg and Lotus Seed Soup
A boiled egg resting in a soup of lotus seeds and red dates? Break it open and discover “sweet potato” hidden inside. Made with Taiwanese sweet potato and infused with osmanthus honey, it offers a rich and sweet taste experience.

For more details on the above dishes, please contact the Imperial Palace Chinese Restaurant at The Regent Taipei.