The Sustainable Restaurant Association
Sturgeon, puff rice and garden greens
See ingredients in method
Following the concept of “zero wastage”, we use the sturgeon from Taichung, Taiwan with the head to tail.
In the way of Japanese “Shabu Shabu” style, the sturgeon fish slices are go with green vegetables such as spring kale, palace vegetables, spinach and rape flowers.
Gelatinous delicious sturgeon fish with slightly bitter spring vegetables, bring out the different levels of flavor.
With the steamed rice crust with clam sauce, you can enjoy the crispy and delicious taste alone, and also enjoy the delicious cooked rice mixed with sturgeon stock and fish fillet, so that guests can taste the delicacies of this season in this sauce.
Sources fish sustainably
Wastes no food