煲湯‧火鍋-Soup

邱佬酒家砂鍋魚頭
古早味的食尚，演繹今日的風潮情調；50年代的彰化員林小鎮，
白宮酒家創造台灣美食文化另一幕蓬勃圖騰，堆砌出歷久的台菜美饌定格，
其中滿溢山珍海味的砂鍋魚頭，更是富饒與歡樂的代表性佳餚，暖和40多年來無數饕客泛黃的味蕾記憶

A traditional cuisine evolving into today’s fashionable style, from the 50’s small town Yuanlin in Changhwa, fish heat hot pot creates a new height in Taiwan’s delicacy culture, representing the timeless Taiwanese gourmet, with selected ingredients to warm the diners with the most picky palates over 40 years