Harvest Essence Exclusive．Autumn Banquet

Gathering fresh abalone, Taiwanese wild mullet roe, 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.

Tofu skin is stuffed with Penghu prawns, salted egg yolk, Jinhua ham, and shrimp paste, then deep-fried to recreate the grandeur of Dadaocheng's classic banquet halls.

Handmade nigari-set firm tofu filled with traditional Hakka preserved radish and agaricus blazei mushroom, wrapped in tofu skin and deep-fried until crisp. Golden and crunchy on the outside, soft within, with a rich savory aroma.

Flaxseed-fed pork belly is slowly braised with dried mustard greens and semi-dried mustard greens, then served with house-made fermented cowpeas and mugwort gua bao. A dish that reflects the Hakka spirit of cherishing ingredients and preserving flavor.

Fresh fish delivered from Penghu, smoked with oil and infused with sour citrus leaves, then grilled with a mixture of salted rice malt and fermented rice wine, creating a rich and tender flavor.

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

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.

The deep aroma of Hsinchu mesona is blended with the rich, silky texture of Alishan mesona, delicately showcasing the Hakka wisdom of cherishing ingredients and preserving health.

Handmade grass jelly over ice is served in summer; in winter, Niu Wen Shui (Hakka glutinous rice cakes) is served with warm grass jelly.
*Image for reference only. Actual presentation may vary.