Local Cuisine

Slow-Braised Lightly Salted Mackerel

Using the most iconic catch from Nanfang’ao, the mackerel is slow-cooked in spiced oil at a low temperature and then marinated for 8 hours. This method locks in the ocean’s freshness and makes the meat incredibly tender while infusing a refreshing aroma, showcasing the fish’s natural essence. The dish evokes the feeling of waves crashing in your mouth, guiding your taste buds to the “Homeland of mackerel.”

Golden Rice Cake with Vegetarian Shrimp Satay Thick Soup

A nostalgic must-eat for returning Yilan natives, this dish features golden, crispy rice cake pieces paired with crunchy bean sprouts, soaked in the chef’s special richly flavored vegetarian shrimp satay thick soup. Topped with fragrant egg crisps to enhance the taste, the combination of crispy, fresh, tender, and savory elements bursts in your mouth, offering a rich and delightful culinary experience. This dish perfectly embodies the unique blend of tradition and creativity.

Garlic Lemon Marinated Neritic Squid*

Inspired by the Mediterranean diet, highly recommended by the World Health Organization, the chef follows its simple cooking methods, emphasizing “natural and fresh” ingredients. This dish features sweet and crisp baby squid, thyme, yellow lemon, and olive oil, harmonized to perfection. Served on a bed of pea shoots and garnished with vibrant fresh vegetables and fruits, it bursts with the pure flavors of the ingredients, offering a refreshing and healthy experience.

Honey Tea Kumquat Seaweed Salad*

A surprising culinary delight that transcends convention.Featuring natural agar seaweed, naturally high in fiber, this salad combines the so-called “vegetables of the sea,” five-color seaweed, with a variety of fresh, crispy vegetables. It is dressed with a local Yilan specialty of candied kumquat, jasmine green tea, and fish sauce commonly found in Southeast Asian cuisine. The result is a sweet, salty, and tangy flavor that is sure to surprise and delight.

Lanyang Smoked Duck Pita*

Using Middle Eastern pita bread – regarded as the world’s oldest bread – we wrap one of Yilan’s three treasures, sugar-cane-smoked duck. This delectable filling is enhanced with the essence of Tex-Mex cuisine, featuring jalapeños, boiled eggs, and fresh cilantro. The dish is perfected with the chef’s specially crafted sweet and tangy salsa sauce, creating a satisfying and layered flavor experience that marries rich ingredients from around the world.

Honey Kumquat Fish Crisps

Combining the sweet and sour memories of Yilan’s classic kumquat sauce and candied kumquats with Taiwan’s top fish, the narrow-barred Spanish mackerel. This dish offers a new culinary experience, with tender and crispy flesh infused with a unique blend of sour, sweet, and savory flavors.

Cherry Duck Breast with Japanese-Style Salad

Featuring select “Cherry Duck Breast” from Yilan, a renowned tradition passed down for generations in farming communities till present, this dish offers tender, rich meat infused with the sublime aroma of sugar cane smoke. Combined with tomatoes and citrus for a sweet and sour note, and drizzled with Japanese dressing and olive oil, it creates a refreshing, full-flavored salad that simulates the appetite.

Italian-Style Roasted Vegetables with Miso Vinaigrette*

Inspired by classic Italian vegetable cooking methods, this dish selects nutrient-rich Brussels sprouts, fennel, and broccoli, lightly seasoned and roasted to golden perfection. It is served with a special vinaigrette made from Japanese miso, known for its health benefits, and fermented German sauerkraut, enhancing the natural sweetness and freshness of the vegetables, creating a cross-cultural culinary trend.