These fried delicacies, first made in Chaozhou, resemble jujube fruit in size and shape. We combine the freshest send shrimp with ground Taiwanese Black Pig to create a rich, savory filling, to which we add water chestnuts and onions for their zest and light crunchiness. Each nugget is then fried to a crisp, golden brown. When paired with a sweet-and-spicy sauce, their flavor is unforgettable!

This traditional open-air banquet dish features multiple delicious centers: a slice of Mexican abalone is placed at the center of soft egg foo young, and a gingko nut positioned in the center of the abalone like a pupil. Strips of shiitake mushroom outlines the “phoenix eye,” which is then sprinkled with pearls made of seasonal vegetables.

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.”

This dish takes its name from the act of fishing vainly around and around one’s soup for a tasty morsel, as if your spoon were being led in circles. This soup is highlighted by a bundle of fresh, piquant spices, immersed in a richly flavorful broth made of free-range heritage chicken and seasonal vegetables, cooked until they are translucent and meltingly soft.

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