HOME CENTRAL TAIWAN DINING

COMPASS MAGAZINE September 2015
　　

	Shan Shin Dining Room warms the heart and belly By Sharon Chang Translated by S. Ying 21, CunZhong St, West Dist (04) 2372-1650 Hours: 11:30 am-2:30 pm, 5:30-9:30 pm Credit cards accepted. No service charge. Facing the CunZhong Street greenbelt, this restaurant is marked by traditional-style doors with a gold-lettered red banner on each side. Inside, you get to enjoy authentic, traditional Hakka and Taiwanese home-style cooking designed to warm your heart and satisfy your taste buds. Other highly recommended dishes include Yam-Covered Tender Chicken Balls; Longan Wine Egg, an entree traditionally served to women after they give birth and general favorite; and the fresh, flavorful Chicken Soup. When preparing these and other dishes, Shan Shin pays special care in selecting its ingredients, using fresh meat, rice from Guanshan, soy sauce brewed with ancient methods, and fresh sea water, helping ensure customer satisfaction and peace of mind when they eat here.
	The savory Yam-Covered Tender Chicken Balls (NT$280) feature tender chicken chunks brewed with yams and topped with a soft, fragrant yam paste.
	Longan Wine Eggs (NT$250) consist of eggs pan-fried with sesame oil, covered in a longan and wolfberry infused wine, resulting in a sweet sauce with rich wine flavors.
	Salty Roast Tilapia (NT$280) is another must-try dish. Sea salt covering the Tilapia fish forms a salty shell after high-temperature steaming and baking, ensuring that diners enjoy extra juicy and tender fish.
	Salt Peppered Pork Knuckles (NT$650) feature a marinated pork leg, grilled until golden-crispy on the outside and paired with chili peppers, green onions, garlic, yellow mustard, Taiwanese pickles and pepper salt, so that you enjoy at least three different flavors with each bite.
	Not any ordinary chicken soup, Shan Shin's Chicken Soup (NT$520) is cooked with fresh clams and wasabi from Alishan to generate sweet, fresh soup flavors.