MAN YUE．Summer Banquet

Gathering fresh abalone, Penghu raw frozen medium roll, flaxseed-fed chicken, 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.

Carefully selected snow swallow and dried scallops are wrapped in the delicate egg skin, blooming like flowers in the broth to create a visually stunning and flavorful feast.

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.

Tofu skin is stuffed with Penghu prawns, salted egg yolk, Jinhua ham, and shrimp paste, then deep-fried to recreate the grandeur of Dadaocheng's classic banquet halls.

We meticulously select Yunlin prime hen goose with evenly distributed fat, stuffed with pandan leaves, bishopwood leaves, and native cinnamon, then slow-roasted to showcase Taiwan's terroir. First, savor crispy-skinned goose wrapped in handmade sun-dried mustard greens pancakes. Second, enjoy the richly flavored goose drumstick paired with savory goose fat tossed rice. Finally, relish goose breast with Xinpu dried persimmon, Hakka pickled vegetables, and green plum jelly—a sweet, sour, and aromatic finish.

Wild line-caught fish from Penghu, steamed with a house-made chili oil infused with garlic, fermented black beans, and chili for a tender texture and vibrant, savory heat. 

Glutinous rice soaked with crab roe, abalone, scallops, and other sea essence, soft and sticky texture, excellent flavor.

The duck is expertly deboned and stuffed with homemade pickled cabbage and delicacies from land and sea, resulting in a rich, sweet-and-sour broth.

Reconstructing the four senses, blending sour citrus and roselle into a paste filling, hidden within persimmon cakes, sweet and elegant.