Exploring the Exclusive Spring ． Summer Banquet

Bringing together the finest flavors of land and sea—fresh abalone, sun-dried overnight fish from Penghu, and wild mullet roe from Yunlin—this creation weaves Hakka culinary heritage with the essence of Taiwanese cuisine, expressed through diverse techniques and meticulous craftsmanship.

Loofah is deftly shaved into noodles, accompanied by seafood and handcrafted tomato aspic, lightly tossed with white wine vinaigrette for a refreshing and appetizing dish.

Flaxseed-fed pork ribs are marinated in perilla vegetable juice, then coated with plum vinegar sauce and simmered slowly over low heat, resulting in a dish with distinct layers, smooth and tangy in flavor.

Crispy-fried fresh Penghu fish is drizzled with colorful sauce, blending the complex aromas of vinegar and fermented rice wine, creating a dish crispy on the outside, tender on the inside, with a delicious sweet-and-sour flavor.

Low-temperature matured shredded chicken is served with pure flat noodles, hot-tossed with chicken oil jelly and homemade shallot oil, rich and aromatic.

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.

Slow-fried shallots, flaxseed-fed pork, and wood-ear mushrooms are poured with chicken broth over handmade rice balls, fresh, aromatic, and stomach-warming.

Slowly-simmered grass jelly from Alishan and Hsinchu is shaved into fine snow frost, served with frosted peanuts and brown sugar syrup, rich and refreshing.