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Spring Vegetarian Restaurant
Spring Vegetarian Restaurant - A New Organic and Natural Vegetarian Culture
Whether you eat vegetarian or not, stepping into Spring, you will see European-style buffet, more than a hundred varieties of dishes in an open kitchen. All the food you eat is organic and healthy delicacies, with no burden, giving your body a springtime, and the service is also springtime!
Taipei has the most vegetarian restaurants in the world, but few of them, like Spring, adopt an environmentally friendly and organic approach from dish preparation to cooking. The owner, Zhu Xiuqing, who is known for making delicious dishes, is in charge of the vegetarian culture without pesticides. The signature dish "Three Cups of Monkey Head Mushrooms" makes a "qiqi" sound when it's stir-fried and served on the table. The "shark fin" prepared by the chef's exquisite knife skills has the flavor of bamboo shoots that is similar to real shark fin. The king oyster mushrooms grown in their original state and filtered water have no fishy smell, and when grilled on a hot plate, they have a strong chewiness. The fresh vegetables stir-fried have 70% coming from organic farms, delicious to eat, but without monosodium glutamate or any additives.
Other dishes such as almond tea, dan dan noodles, and pan-fried dumplings are all must-order dishes for food lovers. The owner's compassionate heart from the Tzu Chi Foundation makes the service also springtime. Even if you don't eat vegetarian, you can experience the emotion of eating vegetarian, and even foreigners have praised it as "Very Good!"
Whether you eat vegetarian or not, stepping into Spring, you will see European-style buffet, more than a hundred varieties of dishes in an open kitchen. All the food you eat is organic and healthy delicacies, with no burden, giving your body a springtime, and the service is also springtime!
Taipei has the most vegetarian restaurants in the world, but few of them, like Spring, adopt an environmentally friendly and organic approach from dish preparation to cooking. The owner, Zhu Xiuqing, who is known for making delicious dishes, is in charge of the vegetarian culture without pesticides. The signature dish "Three Cups of Monkey Head Mushrooms" makes a "qiqi" sound when it's stir-fried and served on the table. The "shark fin" prepared by the chef's exquisite knife skills has the flavor of bamboo shoots that is similar to real shark fin. The king oyster mushrooms grown in their original state and filtered water have no fishy smell, and when grilled on a hot plate, they have a strong chewiness. The fresh vegetables stir-fried have 70% coming from organic farms, delicious to eat, but without monosodium glutamate or any additives.
Other dishes such as almond tea, dan dan noodles, and pan-fried dumplings are all must-order dishes for food lovers. The owner's compassionate heart from the Tzu Chi Foundation makes the service also springtime. Even if you don't eat vegetarian, you can experience the emotion of eating vegetarian, and even foreigners have praised it as "Very Good!"
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