A Seasonal Vegetable Feast ‧ Summer Banquet

Loofah is delicately shaved into noodles, accompanied by handmade tomato jelly and mixed nuts, lightly tossed with oil and vinegar, elegant and appetizing.

Prepare homemade salted bean curd, bolete and ancient-style pickled vegetables, and infuse their fresh and fragrant essences into the small and crispy shells, creating an intoxicating aroma.

Chuanlong tofu is stuffed with rich Hakka preserved radish, drizzled with fragrant sesame, exuding the rustic charm of a village homestead.

Sun-dried preserved mustard greens are kneaded into the dough, wrapped with seasonal bamboo shoots and white beech mushrooms, delivering a savory aroma, tender chewiness, fresh crunch, and juicy texture.

Finely-chopped seasonal vegetables such as water bamboo, zucchini, and tomatoes deliver a full taste of the territory's sweetness and purity.

The inspiration comes from Hakka crystal dumplings. The dumplings are delicately filled with pleurotus eryngii, peeled chili peppers and seasonal bottle gourd, and are topped with spinach soup, offering an elastic, smooth, sweet, and fresh taste.

Lotus Plumule, Gordon Euryale Seed, Job’s Tears, Chinese yam, and seasonal fresh vegetables are blended together to create a creamy soup, artfully paired with hand-kneaded glutinous rice balls, reinterpreting the Hakka philosophy of vital energy replenishment.

Pure rice vermicelli absorbs the essence of seasonal vegetables, blending the sweetness of pumpkin with the subtle fragrance of Agaricus blazei, golden, plump, with rich and flavorful cooking texture.

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