Jiang Family's Gold Leaf Spring．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, Penghu sun-dried ingredients, flaxseed-fed 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.
Yunlin-raised female goose, slow-roasted with native botanicals; served first as crispy goose with a sun-dried preserved mustard green pancake, goose roulade with pickled greens, and goose fat rice, followed by goose breast with Beipu dried persimmon, Hakka pickled greens, and plum jelly.
Fresh fish delivered from Penghu, smoked with oil and infused with sour orange leaves, then grilled with a mixture of salted rice malt and fermented rice wine, creating a rich and tender flavor.
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.
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.
Reconstructing the four senses, blending sour orange and roselle into a paste filling, hidden within persimmon cakes, sweet and elegant.