Moonlit ‧Spring．Summer Banquet
Gathering fresh abalone, flaxseed-fed chicken, Yunlin wild mullet roe, Penghu raw frozen medium roll, flaxseed-fed pork, and other delicacies from land and sea, we weave together the foundations of Hakka village cuisine and Taiwanese dishes through diverse techniques and refined handiwork.
Bottle gourds are skillfully crafted into lucky bags, enclosing snow crabs, flaxseed-sed pork, and mushrooms, gently simmered in chicken broth, fully savoring the fresh sweetness and elegance of the season.
Handmade exquisite dumplings are delicately filled with red yeast rice, flying fish eggs and shrimp paste. They are topped with a fresh and sweet spinach soup. The dumplings have a moist and slightly elastic texture, with a rich sea flavor.
With sakura shrimp interwoven with dual-color sweet potatoes and chive flowers, this dish reimagines the traditional Hakka-style fried wild vegetables, allowing you to savor the crispy and delicious flavors of the land and sea.
We meticulously select female White Roman geese from Yunlin with evenly distributed fat, which are stuffed with pandan leaves, bishopwood leaves, and native cinnamon, then slow-roasted to fully showcase the aromatic essence of Taiwan's terroir. First, savor the crispy-skinned goose meat with the handmade, sun-dried preserved mustard. Second, enjoy the most richly flavored goose drumstick and goose fat fried rice, which is rich and flavorful. Finally, relish goose breast tossed with Beipu persimmon cake, Hakka pickled vegetables, and green plum jelly - sweet, sour, and aromatic with a long-lasting finish.
We carefully prepare top-grade pomfret, marinating it in a special tea-infused oil. Then, we fry it until it is crispy on the outside and tender on the inside. It is beautifully seasoned with the local pickled cabbage sauce, making it delicious and elegant.
After Yinchuan organic fragrant rice is stir-fried with finely ground wild mullet roe, rice grains are distinct, golden in color, and extremely fragrant and delicious.
A whole deboned chicken is skillfully crafted into a gourd shape, layering the distinct flavors of three generations of preserved radish, then slow-simmered in chicken broth to achieve a supremely mellow and rich essence.
The rice cake is soft, glutinous and moist when gently kneaded. It is served with ginger juice, black sugar and gravy. It is cut and shared with chopsticks, fully preserving the hospitality culture of the Hakka region.