4-Person Set - Jiang Family's Gold Leaf．Summer Banquet
In the 1950s, Jiang A-xin's Family in Beipu District gained international fame for its Oriental Beauty Tea. The Jiang Family built its business on tea and led the industry, becoming the most prominent Hakka family of the time. The Jiang Family's western-style mansion hosted political and business elites from various countries, showcasing the grandeur of a noble banquet. Today, we reinterpret the banquet style of the Gold Leaf Era with contemporary cuisine.
【Shared Good Commitment】 To practice cultural inheritance, for every order of this set meal, MAN YUE LOU donates a portion of its revenue to the "Jiang A-Xin Educational Foundation", and together with you, contributes to the sustainable development of Taiwanese culture.
Gathering fresh abalone, flaxseed-fed chicken and pork, and other delicacies from land and sea, we weave together the foundations of Hakka village cuisine and Taiwanese dishes through various techniques and refined handiwork.
Lotus Plumule, Gordon Euryale Seed, Job’s Tears, Chinese yam, and seasonal fresh vegetables are blended together to create a smooth and rich texture, offering a fresh interpretation of Hakka nourishing diet.
Drawing on Hakka recipes, we craft the handmade pork filling braised by red rice wine and make layered crispy baked cakes inspired by Chinese pastry, showcasing the culinary expertise.
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.
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.
After Yinchuan organic fragrant rice is stir-fried with finely ground wild mullet roe, rice grains are distinct, golden in color, and extremely fragrant and delicious.
Slowly braised with free-range Huangshan chicken, Su’ao cold-spring sake, and house-made red yeast rice wine, this dish offers a sweet, mellow, tender, and nourishing flavor.
Using green plums, dried plums, and crisp plums to craft a marinade, soaking red-fleshed guava, with flavors infused throughout, refreshing and pleasant.
Reconstructing the four senses, blending sour citrus and roselle into a paste filling, hidden within persimmon cakes, sweet and elegant.