Advance Reservation Dishes

A premium broth slowly simmered with Jinhua ham, free-range Huangshan chicken, flaxseed-fed pork, and the savory richness of abalone, Japanese scallops, fish maw, log-cultivated shiitake mushrooms, black sea cucumber, and flaxseed-fed pork ribs, resulting in a fresh, delicious, and sumptuous taste.

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.

A whole deboned chicken is skillfully crafted into a gourd shape, layering the distinct flavors of three generations of preserved radish, then slow-simmered in chicken broth to achieve a supremely mellow and rich essence.

Slowly braised with free-range Huangshan chicken, Su'ao cold-spring sake, and house-made red yeast rice wine, delivering a sweet, mellow, tender, and nourishing flavor.

Crispy-fried fresh white pomfret is simmered in a rich broth made from bonito and kelp; pure rice vermicelli fully absorbs the fresh sweetness, complemented by duck egg crisps to enhance the rich, savory aroma.

Glutinous rice soaked with crab roe, abalone, scallops, and other sea essence, soft and sticky texture, excellent flavor.

The fresh fish from Penghu is cooked with ham, fresh vegetables, pickled mustard greens, Chuanlong tofu and morels; it is simmered slowly in a garlic-flavored red oil chicken soup to release its natural sourness and pungent aroma.

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.