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- 1台北市大安區延吉街70巷5弄4號 · 02-8772-1187
- 2台北市內湖區文湖街47號5樓 · 0983-855-584
- 3台北市士林區德行東路10號 · 02-2834-3510
- 4台北市大同區承德路三段83號2樓 · 02-2591-7967
- 5台北市北投區中央南路一段5號 · 02-2891-8269
Vegetable farmland in Lienchiang County. Fishing port in Penghu County. Common ingredients of Taiwanese cuisine are pork, seafood, chicken, rice, and soy. [14] Traditionally, rice formed the basis of most Taiwanese diets. Before the Japanese colonial period, most rice grown in Taiwan was long-grained indica rice.
High-grade sliced Matsusaka wagyu beef. Wagyu ( Japanese: 和牛, Hepburn: wagyū, lit. 'Japanese cattle') is the collective name for the four principal Japanese breeds of beef cattle. All wagyū cattle derive from cross-breeding in the early twentieth century of native Japanese cattle with imported stock, mostly from Europe.
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