1.Mango Bluefin Tuna: A creation of the younger generation, this dish employs local ingredients, pairing the fatty bluefin tuna back meat with Irwin mangoes from Pingtung’s Fangshan Township.
2.Bluefin Tuna Honeycomb: This is prepared in a similar way to tempura. The base layer consists of tender forehead meat, drizzled with beaten duck egg and deep-fried at high temperatures. This creates a honeycomb appearance, hence the name.
3.Bluefin Tuna Milt: This tasty seasonal dish is made by pan-frying the milt in hot oil and drizzling on a specially made sauce to enhance the flavor. It is a secret recipe of Xiao Shoufa.
4.Bluefin Tuna Soup Rice: The middle abdomen is cooked in soup with purple clams (Hiatula diphos), shrimp, and oysters. After the mixture is removed from the heat, deep-fried fragrant rice is added, which produces white vapor when it contacts the soup.
5.Bluefin Tuna Sashimi Platter: From the lower and middle abdomen of the bluefin tuna to the “golden triangle” (the area of the belly near the lower jaw), this dish offers three layers of fresh sweetness and melt-in-your-mouth texture.
