Self-cultivated organic white-flowered gourds and organic carrotsfrom the farm are interwoven to form the crisscross pattern, stuffed with black pork and various types of mushrooms, including Brazilian mushrooms, king trumpet mushrooms and oyster mushrooms.The dish is completed by sprinkling chicken broth at the end in order to offer a refreshingly charming taste.

The crab paste and crab roe used in this dish are obtained from fresh seasonal crabs by chefs every day by hand, which are then fried until oil is produced, before delectable crab meat is added to the mix. The result of this complex culinary process is commonly referred to as "crab powder" and boasts a taste that is heavenly and extravagant. Duck eggs are then mixed in and stir-fried quickly over a strong fire so that the egg turns golden and fine, visually resembling osmanthus flowers. This aromatically arresting dish is one that puts the chef's control of heat and fire to the test. It brings together the crisp and sweetness of bean sprouts, bamboo shoots, and water chestnuts, the aroma and chewy texture of duck eggs, and the freshness and succulence of autumn crabs. Every mouthful of the dish is the product of exceptional skill.

The mullet roe is first marinated in Shaoxing wine, then ground and toasted to bring out its flavor. Sprinkled over fried rice, its golden hue makes this gourmet delicacy a dish to behold.

A whole free-range chicken is stewed for two hours with wild abolane, seasonal turnips, pork tripe, scallops and log-cultivated mushrooms. All the aromatic and sweet essence of the food ingredients are concentrated in one pot, which is then garnished with abalone and solen.

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

A selection of the choicest organic, seasonal fruits from across Taiwan.