Japanese fare with a Taiwan twist

Taiwan-style beef hotpot [Photo provided to China Daily]

In Japanese cuisine, eels are often grilled right after they are killed and cleaned, so they have crispy skin and the meat remains soft. But with this cooking method it is difficult to get rid of the eel's fishy smell.

Chefs in the restaurant follow the Taiwan way of cooking eel.

With this method, they first drain the eel's blood, then blanch it in boiling water and dry it.

After that, they steam the eel with ginger, and grill it after applying a homemade sauce.

The grilled eel, and the eel served with rice are delicious. The skin is crispy and savory, and the meat is tender, aromatic, and flavorful. Yet there is no trace of any fishy smell.

Also try the shredded octopus and zucchini, which is refreshing and tasty. For this dish, the octopus is boiled and soaked in vinegar with the shredded zucchini.