MAN YUE 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.
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 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.
The fresh fish is stir-fried with garlic, soybean paste and chili peppers to create a special red oil sauce, which is then steamed. The result is a multi-layered dish with a wonderful and spicy flavor.
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 orange and roselle into a paste filling, hidden within persimmon cakes, sweet and elegant.