食旅臺灣味！全臺餐飲老店大特蒐

Braised Goat uses local goat meat with skin and its soup taste sweet and light.

Siao Yuan-Bao which meat was marinated by salt and boiled in water tastes soft and not greasy.

Shih’s old restaurant opened in Jheng-Ci Road has an adequate capacity for more customers and at that time, 80% of wedding banquets in Taitung were taken place in Jin Jian Chun Restaurant especially for old customers their support. The second generation, Shih, Ming-Syong recalls his memory in childhood that due to the business of restaurant was moving so well, he had to serve foods after class, not mention during weekends and on holidays. He envied his classmates for their mobility to travel.

Using heated charcoal traditional pot and putting all kinds of ingredients into hot pot to become chef’s special so called Vegetable and Meat Hot Pot.

Grilled Salmon Bally which selects the bally portion of salmon with more oil, tastes soft texture and smooth.

Mixing anchovy larvae and kiwi fruit salad presents light and slightly sour taste.

Jin Jiang Chun has diverse dishes and many of them are made in consideration of light foods and less burden of health.

In 1987, Shih, Ming-Syong officially took over the restaurant and won the second place in the 10th wedding banquet competition which made him very happy. Besides inherited the know-how form last generation, he also travels around learning from others to gain inspiration for cooking. He integrates new ingredient and making with the experience from masters, according to the feedback from customers and further to adjust the flavors. He emerges R&D into new dishes from time to time and selects the local ingredients such as pineapple, Nest Fern, Vegetable Fern and Orange Daylily. His seafood was selected from the most fresh and fertile fishery in Donggang.

The second generation owner likes to try new dishes and cooks for customers by himself.

Jin Jiang Chun occupies a large area which is suitable for group meals, wedding banquets and individual tourists.

The most featured chef’s special is Vegetable and Meat Hot Pot. It uses heated charcoal traditional pot, and the broth is made by chop pork, chicken bone and secret ingredient to cook for 3 hours. You can put into the hot pot with your favorite vegetables and meat as shabu shabu. The hotpot is popular because of the soup is fresh and the flavor is good. In addition, Siao Yuan-Bao which meat was marinated by salt for 3-4 days and washed by water to remove excessive oil, and then was again marinated by ground pepper and Chinese Angelica, tastes soft and not greasy. Jin Jiang Chun Restaurant occupies a large area and serves with diverse dishes. In the future, they hope to develop new customer segment and international tourists for letting people taste inherited 60 years of delicacy.

【賞味老舖】 Vegetable Fern seen by indigenous people as nourishing food, is a fern. It is also called Guo Gou Vegetable, Shuei Guo Mao, bracken fern and Jyue Mao. Vegetable Fern can be produced all year round and it resists to heat and rainwater. The cultivation of Vegetable Fern is easy and it is not damaged by insects. Vegetable fern is a high fiber and high protein healthy vegetable. The best taste of it is to select easy twist and frangible shoots when purchase.