4-Person Set - Meal Exquisite．Summer Banquet

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

Seasonal vegetables, freshly harvested at their peak, are cooked with precise heat to reveal their natural sweetness and freshness, capturing the essence of the season on the plate.

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.

Wok-fried pure rice vermicelli with savory fish ichiyaboshi, flaxseed-fed pork, and forest-log shiitake mushrooms, crowned with crispy handmade duck egg shreds and rich 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.