Jindu Restaurant
| Year Established: | 1994 |
| Category: | Taiwanese Cuisine & Snacks |
| Store in Taiwan: | 1 |
| Franchise Type: | Retail |
Jindu Restaurant
Established in 1994 by Wang Wen-Zheng and Lin Su-Zhen couple, Jindu Restaurant is an iconic state banquet restaurant highly praised by gourmets, food critics and foodies from four regions across Straits (China's mainland, Taiwan, Hong Kong, and Macao) in Central Taiwan. Cai Lan, the god of cookery in Hong Kong has led food tour group from Hong Kong to Jindu restaurant in person for several times and recommends Taiwan’s national banquet dishes and Taiwanese food culture to people from all walks of life in Hong Kong. Apt at utilizing seasonal ingredients and integrating ingenious originality into Taiwanese culture, Jindu Restaurant (Kingdom Restaurant) is able to serve delectable dishes that combine the local characteristics of Taiwan and color, fragrance, taste, and appearance at the international level. Having hosted a number of country-level banquets that were highly praised by gourmets and the media from all over the world, Jindu Restaurant successfully promotes Taiwanese cuisine to the global stage.
Water Bamboo Pork Ball
The exquisiteness of Taiwanese cuisine is derived from the remarkable ingredients of all the aquatic things on this beautiful island. Jindu Restaurant is located in Puli Township, Nantou County where the output of vegetable wild-rice accounts for 80% of the country’s market share. With the reputation of “the beauty’s leg”, the quality of Puli’s water bamboo is superior to that of the entire country. The proprietress of Jindu Restaurant strictly selects fresh Taiwanese pork and mixes the native water rice and shiitake mushrooms of Puli into the fresh pork paste to make Puli’s first handmade ball.
Hand-made red vinasse braised pork
The exquisiteness of Taiwanese dishes usually comes from the integration of regional cultures. Jindu Restaurant is located in Puli Township, a wine town known for high-quality wine brewed with pure and clean water in Nantou County. Thanks to the flowing water of excellent quality, the area is able to produces Shaoxing wine of better quality than the one of the indigenous tribes. Mister Wang, the owner of Jindu Restaurant tries to develop the world’s first Shaoxing delicacy feast dishes by utilizing the Shaoxing wine produced in Puli. Fresh Taiwanese pork and brewed red rice (anka) are specially selected to elaborately braise this aromatic local specialty of Taiwan.
Double-boiled Chicken Soup with Pickled Radish and Black Garlic
The exquisiteness of Taiwanese cuisine lies usually in the deliciousness developed after a long wait. The preserved vegetable of Jindu Restaurant is made from the strictly selected fresh white radish native to Nantou County. After being sliced, the radish is sun-dried and put back into the urn repeatedly slice by slice for half a month before the dried slices of radish are evenly spread and coated with salt. Table salt is finally used to seal the urn so that the flavor of white radish can be brewed slowly by the saccharomyces. Black garlic is another natural sweetness of Jindu Restaurant that complements the preserved radishes. Full of rich aroma, the natural black garlic is sweet and sour but without the irritating spiciness of garlic. By making use of the expertise in food processing, Mister Wang, the owner of Jindu Restaurant transforms the amino acid of garlic with temperature and time to generate natural sweetness. Coupled with Taiwanese native chicken and the culinary craftsmanship of the chefs, the terroir and taste of Nantou is ready to be served.
Spicy bean curd with duck hot pot
The wonderfulness of Nantou is often the palatable ingredients bred by the mountains and rivers. Jindu Restaurant is located in Puli Township, a small town in Nantou County famous for its water throughout the country. The proprietress of Jindu Restaurant strictly selects the native ginger, shiitake mushrooms and bean curd made with Puli water. Coupled with Taiwanese native duck and the culinary craftsmanship of the chefs, the terroir and taste of Nantou is ready to be served.
Meat with hand-made pickled cabbage hot pot
Pickled in the water from Puli, the sour cabbages and specially selected fresh Taiwanese pork are utilized by Mister Want, the owner of Jindu Restaurant (Kingdome restaurant) to develop the sour, fresh and finger-licking broth that leaves a pleasant aftertaste in your mouth.
Minced braised pork of traditional flavor
Mister Wang, the owner of Jindu Restaurant (Kingdom Restaurant) develops the world’s first Shaoxing delicacy feast dishes by using Shaoxing rice wine produced in Puli. Boss Wang specially selects fresh Taiwanese pork is strictly selected and elaborately braised with a variety of spices to make the aromatic local specialty of Taiwan.
