It includes Additive-free Chinese Sausage, Three-color Egg & Squid Roll, Marinated Pork Liver Rolls, Ginseng Pork Heart, Hongqu Braised Pork.

This delicious stew, now a classic feature of Taiwanese banquets, originated in the taverns of the Beitou district, where clever cooks served it as an auspicious main course to their businessman clients. The dish features pig’s liver (a homophone of the term “to rise in rank” in Taiwanese) slow-cooked with eight other ingredients, including sea cucumber, bamboo shoots, and shiitake mushrooms. Topped with five carrot medallions that symbolize “five coins,” a homophone for “wealthy” in Taiwanese, this dish invokes the traditional blessing “Assume office and grow rich.”

Wild Fish served with a complex sweet and sour sauce featuring three distinct sour tastes: fruity vinegar, pickled vegetable and naturally sun-dried orange daylily. The bright colors and rich, distinct sour tastes make every bite a pleasure.

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