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"Enjoying an excellent view, the city people who are bound by daily mundane life are completely surrounded by a quiet yet bright and open atmosphere." Walking into the Sheraton Restaurant, the first thing that catches the eye is a continuous scenery of Jiangnan water town. The poetic image of the water town creates a modern yet retro taste, complementing the Sichuan and Jiangsu cuisine of the Restaurant. Taking advantage of the rich and fragrant Sichuan cuisine and the delicate Jiangsu cuisine, the Sichuan and Jiangsu cuisine with real flavor and clever thinking is created. Many classic dishes such as "Yellow Fish Noodle Soup", "Suzhou-style Soup Dumplings", and "Casserole Chicken" are all recreated in their original flavor at the Restaurant. Inspired by the famous Jiangsu dish "Dongpo Pork", "Candied Pig's Head" uses tender meat from the pig's knee, rich in collagen and tendons, instead of the fatty pork. It is carefully stewed to be chewy but not overcooked, then combined with red yeast rice, which helps lower cholesterol, and served with handmade lotus leaf pancakes, making it an innovative and healthy new flavor of Sichuan and Jiangsu cuisine, and becoming the Restaurant's signature dish. For those who just want to have a little drink or taste some small snacks, there are also options like "Osmanthus Lotus Root Cake", "Pickled Pepper Egg", and "Whisper" made from pork tongue and pork ear. The black-and-white images of Zhouzhuang and Suzhou are virtually recreated on the 17th floor of this city, waiting for you and me to connect with the ancient and modern Sichuan and Jiangsu cuisine through taste. 【Chef's Recommendation】 Casserole Chicken, White Sturgeon Noodle Soup, Chopped Pepper Fish Head, Candied Pig's Head, Fermented Wine Grilled Beef Ribs, Suzhou-style Soup Dumplings, Sesame Oil Chicken Rice, Scallion Oil Pancake Roll, Pickled Vegetable Beef Shreds, Dry Sautéed Green Beans, Pickled Pepper Egg, Whisper, Tofu Thread, White Jade Dragon's Beard Bowl, Mother and Child Peach, and many other popular delicacies. The dishes at the Restaurant include the culinary styles from all over China, including Sichuan and Jiangsu-style noodles, Sichuan cuisine, and Jiangsu and Hangzhou cooking, with popular signature dishes including Casserole Chicken, White Sturgeon Noodle Soup, Chopped Pepper Fish Head, and Fish Roe Tofu. Among them, even the side dishes show meticulous craftsmanship. For example, the pickled pepper egg is made from peeled peppers from Hualien, further handcrafted. After being deep-fried and then chilled to increase the egg's crispness, it is soaked in homemade sauce for one day before being cooked and served. The taste and texture are rich and layered, and it costs 240 New Taiwan Dollars. The "Whisper" made from pork tongue and pork ear goes through two stages of braising. First, it is braised, then trimmed, wrapped again and braised, presenting a good appearance and rich flavor, and it costs 240 New Taiwan Dollars.