Fu Yong Lou Restaurant

When you arrive at Fu Yong Lou Restaurant in the mountain gateway town of Dongshi, the first scenery you'll encounter is a row of common tree ferns (cyathea lepifera) whose emerald-green feathery leaves match the blue sky perfectly. This helps provide a very appealing setting for your dining experience here.

24-1, Lane 926, FengShi Rd, Dongshi District; (04) 2587-8020
Hours: 11 am-2 pm, 5-9 pm (Closed 4 days/month--call to check)
No service charge.
Credit cards not accepted.
Parking available.

Although owner/chef Mr. Zhang Qing-miao is in his forties, he already has thirty years of experience cooking Taiwanese and Hakka cuisine. His skillful cooking techniques and the wonderful dishes he generates have earned him public praise from his neighborhood patrons. Besides these folks, many outsiders such as motorcyclists, bicyclists and hikers returning from Big Snow Mountain (Daxueshan) also enjoy the local delicacies here after an exhausting day, making Fu Yong Lou a leading must-visit eatery for tourists visiting Dongshi.

Crispy Duck with Taro (NT$220)
According to Chef Zhang, this dish requires a lot of work to make. The duck meat is stewed with five-spice powder and Chinese star anise, then shredded and sprinkled around the plate. Chefs then spread a mixture of steamed mashed taro and egg yolks and more shredded duck meat is placed on this. After this cools down, it is chopped up and fried with bread powder for yet another favorite signature dish at this restaurant.
Fu Yong Lou Restaurant     Hakka Stir Fry (NT$160)
Consisting of stir-fried squid, sliced bean curd pieces, pork, mushrooms, dried shrimp and chopped celery, Hakka Stir Fry was originally a twice-cooked dish invented by the industrious, thrifty Hakka people. Today, it is among the most representative dishes in

Fu Yong Lou Restaurant     Bitter Gourd with Salted Egg (NT$120)
To prepare this dish, bitter gourd is first sliced and then boiled. This is then added to salted eggs, scallions, shredded ginger and garlic that has been stir-fried to soak up flavors. A bit of soy sauce is drizzled over all this before serving for a delicious final product.
Fu Yong Lou Restaurant     Black Pepper Large Intestine (NT$180)
To make this dish, large intestines are stewed until they're very soft, before being stir-fried with onions and green beans. The sweetness of onions and fresh green bean flavors are especially savory with this dish.

Roast Bream
(NT$250-300 according to the size) Taiwanese bream are cultivated all year round at a constant temperature of 22 degrees Celsius. These fish are pulled live from the tank, covered with a thick layer of salt and roasted for 25-30 minutes at 210 degrees Celsius. When the fish is done, its skin is cut open and some lemon
juice is squeezed onto it with a little bit of salt and pepper sprinkled on top. The final result is a deliciously-fresh country-style
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