Tein He

Cantonese cuisine is one of the eight Chinese, also known as Cantonese. Cantonese dishes from the Cantonese (Guangzhou dish), Teochew (Chaozhou cuisine), Hakka cuisine (Dongjiang dishes), Shunde dishes (Fengcheng dish) components.

Qu Dajun "Guangdong language" contains: "All the world food and goods, there are a few do's eastern, eastern of all food and goods, and the world do not have.", Reflecting its cover a wide range of cooking ingredients. Guangdong chef specializes in the food later be changed, but also to penetrate the food original flavor. In ancient times, Guangzhou cuisine is not a free chicken dinner, and Chiu Chow is not no seafood feast its unauthorized use of salt, brine and other condiments to help keep and reconcile food, Hakka cuisine is biased more oil and more salty flavors dishes. For such a rich food culture in Guangdong, in the northern region, including Tianjin, including also saying "do not eat table chairs with legs," "four-legged stool to eat, cook, eat two legs" to describe the Cantonese food Hiroyuki. There are a large number of immigrants from other provinces of Guangdong in Modern Times, to further enhance the richness of the food.

Hours Lunch:12:00~14:30(Last order time:14:00)
Dinner:18:00~22:00(Last order time:21:00)
Cuisine Cantonese/Chinese Food
Specials Crispy Chicken/Spring bass / salted fish chicken fried rice / fish-flavored eggplant pot / Sands shrimp / Bamboo Lake sliced cold chicken / fish tofu tower incense praise
Average NT$680-880/per person
Seats 120
Wine service The corkage charge per bottle is NT$500 for spirits
Note We serve beef from Australia.
Precautions Please note that dining etiquette clothing, it is recommended not to wear slippers
Crispy Chicken

Cantonese cuisine is one of the eight Chinese, also known as Cantonese. Cantonese dishes from the Cantonese (Guangzhou dish), Teochew (Chaozhou cuisine), Hakka cuisine (Dongjiang dishes), Shunde dishes (Fengcheng dish) components. Qu Dajun "Guangdong language" contains: "All the world food and goods, there are a few do's eastern, eastern of all food and goods, and the world do not have.", Reflecting its cover a wide range of cooking ingredients. Guangdong chef specializes in the food later be changed, but also to penetrate the food original flavor. In ancient times, Guangzhou cuisine is not a free chicken dinner, and Chiu Chow is not no seafood feast its unauthorized use of salt, brine and other condiments to help keep and reconcile food, Hakka cuisine is biased more oil and more salty flavors dishes. For such a rich food culture in Guangdong, in the northern region, including Tianjin, including also saying "do not eat table chairs with legs," "four-legged stool to eat, cook, eat two legs" to describe the Cantonese food Hiroyuki. There are a large number of immigrants from other provinces of Guangdong in Modern Times, to further enhance the richness of the food.

Crispy Chicken
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