It includes Sugar Can Smoked Chicken, Tana-Braised Wild Abalone, Freshly Baked Mullet Roe, Yilan shrimp puffs and Hongqu Braised Pork.

Contract-farmed zucchini and carrots are woven into a lattice; wrapped inside are Pingtung specialty “Rain Mushrooms,” scallops, Taiwanese black pork, and an assortment of mushrooms including Matsumoto, king oyster, and oyster mushrooms. Finally, chicken stock is poured over the dish, creating a refreshing and tantalizing flavor.

Fresh and sweet saltwater shrimps farmed in marine ecologies and silky and plump oysters fresh from Penghu are paired with chives, cabbage, water chestnuts, and other seasonal greens to make the filling for the shrimp cake, which promises an irresistible burst of flavor when one sinks their teeth into it. 

The chef is freshly matched with the appropriate method according to the current fishing.

This was a very popular banquet dish in the early days. The chrysanthemum is made with eggs, and wrapped within the petals of the chrysanthemum are scallops,matsutake mushrooms, shitake mushrooms, and jackknife clams. The soup is delectable.