Alishan cuisine recommends tomorrow leaf chicken. Angelica keiskei is a characteristic plant on Alishan Mountain, which has been baptized by dew in the morning and evening and the cold tolerance of alpine climate. Leaves of tomorrow? Stewed chicken with ingredients has also become a special dish in Alishan District. The chef specially uses fresh chicken leg meat with skin, cuts it into pieces and cooks it with tomorrow leaves. It tastes refreshing and not greasy, and tastes like Alishan! Roasted mountain pig in stone mill Roasted mountain pig in stone mill Choose three layers of fat meat and add oil. The original flavor has a slight burnt taste. When eaten with vinegar and garlic slices, it has less fishy smell, more sweetness and excellent flavor. Wasabi Tofu The freshly ground wasabi is served with soy sauce and tofu, which has a natural tofu flavor and is not choking at all. Besides, the sweet cloud bamboo shoots, Chinese kale and Dutch beans are all local specialties, so you must try them in Alishan. Steamed mountain trout is a kind of nutritious mountain trout with tender meat and no earthy smell. Seasoned with onion, pepper and shredded ginger, it tastes sweet and delicious. Crispy bamboo chicken bites like crispy bamboo chicken with fried chicken. The skin is crisp, and the chicken is tender and juicy, showing bright red. If you like fried chicken flavor, you might as well add some pepper and salt to eat together. There are also cloud bamboo shoots in Alishan, all kinds of wild vegetables in the mountains, fried mushrooms, crispy shrimps, etc., which are all unique and can be tasted on a table with good ingredients. The powder-qi-hu-cha-tie egg is made of a unique traditional Chinese medicine formula blended with local specialty Alpine tea. The egg is marinated back and forth with slow fire for 7 days, and then it is burned many times in the refrigerator. Quenching? Produce export-oriented q, tea iron eggs with moderate hardness.