Bountiful Spring．Summer Banquet

Gathering fresh abalone, Yunlin wild mullet roe, flaxseed-fed pork, Penghu raw frozen medium roll, 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.

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.

Fresh fish from Penghu is delivered to the restaurant every day. The chef prepares the dishes according to the type of fish, allowing diners to fully enjoy the raw and fresh sweetness of the sea.

Hualien organic rice is blended with garlic oil, mixed with mushrooms and cherry shrimp, presenting the pure and natural sweetness of the land.

A refined interpretation of Taiwan’s Chaiba soup, with preserved mustard greens, bamboo pith, and flax-fed pork intricately tied, accompanied by a deboned stuffed free-range chicken wing in a clear, deeply aromatic broth.

Using green plums, dried plums, and crisp plums to craft a marinade, soaking red-fleshed guava, with flavors infused throughout, refreshing and pleasant.