Taste Fuzhou delicacies in Taipei – 30 classic dishes on the menu

Following the previous showcase of “Fiery Sichuan Cuisine” by the Chengdu Shangri-La Hotel, the “Fuzhou Delicacies” event runs from July 14 to 25. It is led by Zheng Ying, the executive chef of Min cuisine at the Sheraton Fuzhou Hotel, who brings along two chefs to collaborate with Sheraton Taipei Far Eastern Plaza Hotel’s Shang Palace. The dishes served are characterized by their freshness, tenderness, and skillful soup preparation. This event offers 30 à la carte options (starting from NT$280) and two set menus (NT$2,500 and NT$3,000) for diners to choose from.

The à la carte selection of “Fuzhou Delicacies” includes the acclaimed Min cuisine crown jewel “Supreme Buddha Jumps Over the Wall” (NT$1,980), traditional Drunken Chicken (NT$380), White Honey Snail (NT$480), Chicken Soup with Clams (NT$480), Fish Ball and Meatball Soup (NT$480), Fuzhou Lychee Pork (NT$680), Fragrant Seafood (NT$680), Stir-Fried Double Crispy (NT$880), and Lightly Fermented Fragrant Snail Slices (NT$980). The set menus include the Min River Selection and Fuzhou Classic sets.

Refreshing and tender Fuzhou delicacies. Photo provided / Taipei Far Eastern Hotel

Fujian enjoys spring-like weather year-round, producing an abundance of rice, vegetables, fruits, and renowned Chinese delicacies such as tea, shiitake mushrooms, bamboo shoots, and white fungus, along with premium seafood. These ingredients make Fuzhou cuisine highly versatile in cooking techniques. After the Taipei feast, the same team will move to the Sheraton Tainan Far Eastern Plaza Hotel, continuing the “Fuzhou Delicacies” promotion at the hotel’s Zuìyuèlóu (Drunk Moon Pavilion) from July 26 to August 8, giving southern Taiwan residents a chance to savor these flavors.


Savor Sichuan cuisine


(Video source / YouTube)

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