Exquisite Spring．Summer Banquet

It combines the flavors of fresh tuna, Hualien duck breast, fresh abalone, and other delicacies from land and sea, blending Hakka cuisine and Taiwanese culinary heritage, and elaborates through diverse techniques and meticulous craftsmanship.

Fresh-cut water bamboo shoots, loofah, and tomatoes are lightly braised with homemade garlic oil. Enjoy the freshness and purity of the local produce.

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.

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.

Flaxseed-fed pork belly is slow-marinated in century-old pure-brewed fermented bean curd, then coated with a high-temperature oil pour to achieve an exceptionally crispy skin, yielding tender meat with aromatic fat.

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.

Pure rice noodles are stir-fried overnight until dry, along with flaxseed-fed pork and shiitake mushrooms, garnished with handmade duck egg crisps, full of wok hei.

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.