Alishan Mountain wild aiyu hand-washed by the chef with the addition of organic ginger lily.

Yilan Master A-Hai's receipe. Combine the taro with the special jujube of Yilan, and then steam the taro into a soft, covered pineapple, sweet and sour taste to make this sweet more taste layer.

It was said that when Koxinga first arrived in Taiwan, there wasn’t enough sticky rice to make dumplings wrapped in bamboo leaves for Dragonboat festival. Sweet glutinous adzuki bean pancakes were made instead to placate the soldiers. We have resurrected this traditional delicacy for our guests at the Mountain and Sea House Restaurant.