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Silver Wing Restaurant
Silver Wing Restaurant - Re-creating the Authentic Flavor of Sichuan and Yangzhou Cuisine with Exquisite Knife Skills
A 10-centimeter square of tofu is cut into 5,000 strands of tofu threads, combined with broth, chicken threads, bamboo shoots, and ham, creating this dish, "Wensi Tofu," which was prepared by the monk Wensi for Emperor Qianlong over 300 years ago when he traveled south. This famous dish was once only available in the Manchu-Han Imperial Feast, but the time-honored restaurant "Silver Wing Restaurant" has recreated the essence of this delicacy with precise knife skills.
Established in 1947, the "Silver Wing Restaurant" was originally the restaurant of the Air Force Officers' Club. It was initially located in Nanjing, then moved to Chengdu. It used to serve only officers of the rank of general and above. When it came to Taiwan, it was named "Silver Wing" to commemorate the air force period. The cuisine mainly features Sichuan and Yangzhou dishes. During the old Jiang era, it was often visited by the leader to enjoy the dishes. The current president, Ma Ying-jeou, and the vice president, Vincent Siew, are also regular customers.
By upholding traditional dishes, precise knife skills, and authentic flavors, the restaurant has always attracted overseas Chinese, mainland visiting groups, and retired officials who travel long distances just to taste the familiar and authentic taste of their hometown. Dishes such as "Yao Rou Feng Ji" (a delicacy made with marinated pork and chicken) and "Hui Yu Gan Si" (a dish with fish and shredded bamboo shoots) are must-orders for connoisseurs. With over 60 varieties of noodles, the "Silver Wing Restaurant," which has stood for six decades, will continue to promote the traditional dishes of our ancestors.
A 10-centimeter square of tofu is cut into 5,000 strands of tofu threads, combined with broth, chicken threads, bamboo shoots, and ham, creating this dish, "Wensi Tofu," which was prepared by the monk Wensi for Emperor Qianlong over 300 years ago when he traveled south. This famous dish was once only available in the Manchu-Han Imperial Feast, but the time-honored restaurant "Silver Wing Restaurant" has recreated the essence of this delicacy with precise knife skills.
Established in 1947, the "Silver Wing Restaurant" was originally the restaurant of the Air Force Officers' Club. It was initially located in Nanjing, then moved to Chengdu. It used to serve only officers of the rank of general and above. When it came to Taiwan, it was named "Silver Wing" to commemorate the air force period. The cuisine mainly features Sichuan and Yangzhou dishes. During the old Jiang era, it was often visited by the leader to enjoy the dishes. The current president, Ma Ying-jeou, and the vice president, Vincent Siew, are also regular customers.
By upholding traditional dishes, precise knife skills, and authentic flavors, the restaurant has always attracted overseas Chinese, mainland visiting groups, and retired officials who travel long distances just to taste the familiar and authentic taste of their hometown. Dishes such as "Yao Rou Feng Ji" (a delicacy made with marinated pork and chicken) and "Hui Yu Gan Si" (a dish with fish and shredded bamboo shoots) are must-orders for connoisseurs. With over 60 varieties of noodles, the "Silver Wing Restaurant," which has stood for six decades, will continue to promote the traditional dishes of our ancestors.
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