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Taihe World (Saite + Shopping Center Branch)

素食 · ⭐ 4.7

Building 2, Saita Shopping Center, 1st Floor, Unit L1-02

Dishes

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  Five Elements Cold Appetizer

  Five-color cold appetizer with red pepper, cucumber, carrot, black fungus, and white radish, sliced or julienned and mixed. Ingredients are blanched or marinated for crispness without hot oil or high heat cooking.
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  Xiancao Yangyuan Fang

  Xiancao Yangyuan Fang is a dessert made with xiancao, goji berries, red dates, and rock sugar. Xiancao is cooked first, then goji berries, red dates, and rock sugar are added and simmered until the ingredients soften. It has a refreshing taste and is known for its health benefits.
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  Herbal Bamboo Fungus Soup

  A medicinal herb and bamboo fungus soup made with various mushrooms, offering a refreshing taste from the herb, crisp texture from the bamboo fungus, and rich umami from shiitake and king oyster mushrooms. Ingredients are simmered slowly in water until the broth becomes rich and flavorful.
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  Buddha Jumps Over the Wall

  Fotiaoqiang from Shenhuahua Chan Temple is slowly simmered with premium ingredients like abalone, sea cucumber, shark fin, scallop, fish maw, chicken, duck, and pig trotters, enhanced with broth and seasonings for hours to blend flavors.
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  Two Types of Dried Fruits

  Two types of dried fruits are a common combination of dried fruits, usually including walnuts, almonds, and raisins. The method involves drying fruits or nuts by sun-drying or dehydration to retain their natural flavor.
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  Wellington-style Chanterelle Steak

  Wellington-style maitake mushroom steak is made primarily from maitake mushrooms, which are processed and mixed with seasoned meat filling, then wrapped in puff pastry and baked. The maitake mushrooms have a delicate texture, complemented by beef or pork filling. The outer puff pastry turns golden and crispy, while the inside remains tender and juicy.
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  Baked Sweet Potato

  Baked sweet potatoes are made by placing peeled and cubed or whole sweet potatoes in a baking dish, drizzling with honey, cream, or condensed milk, then baking until soft and slightly caramelized.
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  Flower Vegetable Juice Noodles

  Flower vegetable juice noodles feature a soup base made from fresh vegetable juices, paired with noodles and seasonal vegetables like carrots, spinach, and broccoli. The juice is blended with broth, then combined with cooked noodles and blanched vegetables, finished with a touch of seasoning.
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  Vanilla Longan Beef Liver

  Vanilla osmanthus veal liver is a dish featuring veal liver with osmanthus and vanilla seasoning. After cleaning and slicing, the veal liver is stir-fried with osmanthus and seasoned with vanilla for aroma, then finished with sauce reduction.
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  Fresh Ginseng and Dendrobium Soup

  Fresh ginseng and dendrobium soup is made with fresh ginseng and dendrobium, paired with lean meat or chicken, slowly simmered in water. Wash and cut ingredients, add to a clay pot with water, and gently stew for 1.5 to 2 hours until the broth is clear and rich in flavor.
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  Yellow Ginseng松果猴菇排

  Huangjing松果猴菇排 features monkey head mushroom as the main ingredient, paired with Huangjing and pine nuts, marinated and then pan-fried or grilled. Monkey head mushroom is rich in protein and amino acids, Huangjing offers nourishing benefits, and pine nuts add a nutty aroma for a rich flavor.
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  Yellow Ginseng Truffle Monkey Head Mushroom Cutlet

  Huangjing truffle monkey head mushroom slices are marinated with Huangjing and truffle, then pan-fried or grilled with truffle oil for a rich fusion of flavors.

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