A restaurant with Jiangxi’s “Soup King” and pet-friendly policies — Sanyi No. 1 Traveler

Text and photos / MOOK Scenic Spots Family Travel Life Network, Chen Guanxin

 

Now in Miaoli’s Sanyi, it’s the perfect season to admire the tung blossoms, and in the evening, there are even magical fireflies waiting for visitors. As Liu Wenhua, the general manager of No. 1 Traveler Hotel, says: “Sanyi may seem like a small town, but every street corner has its own scenery. It would be a shame to come in a rush and leave in haste.”

No. 1 Traveler Hotel began trial operations in January this year. In addition to accommodation, it offers the “Soup King Rice Bucket” set meal cooked in kiln pots imported from Jiangxi, as well as a “Doggy Paradise” where guests can travel with their pets — allowing visitors to enjoy the scenery, delicious food, and share the joy with their beloved pets.

The brick-red walls and clocktower-like appearance of No. 1 Traveler Hotel bring a bit of foreign charm to the simple streets of the town. Upon entering the landscaped garden on the first floor, the bold exterior colors and elegant lighting, along with the refined and minimalist landscaping style set against dappled greenery, make you feel as if you’ve been transported to Europe.

Stepping into the guest room, the new and spacious living area greets you, with bed lampshades adorned with a few tung blossoms, as if whispering to guests, “Welcome to the land of tung blossoms.” The double bed in the center of the room has just the right firmness, unlike the overly soft mattresses in Western hotels that often leave you with a sore back. In the bathroom, the stone-built hot tub is spacious enough for an adult man to stretch his legs comfortably, washing away the fatigue of the day. Behind a privacy curtain, guests can also gaze up at the clear blue sky in the morning while refreshing their body and mind in the pool of spring water, letting the sunlight kick off a wonderful day.

The set meal named “Soup King Rice Bucket” earns its title as the king of soups by using clay kiln pots imported from Jiangxi, slow-cooked over charcoal fire at a constant temperature for three hours. This method locks in the nutrients of the ingredients, not only preserving their original flavors but also creating a refreshingly delicious broth that’s truly unforgettable. Each kiln pot weighs 80 kilograms and can cook 50 small jars at a time. It is said that in early Jiangxi households, meals and soups were placed in the kiln pots before heading to work in the morning, so that by the end of the day, a hot meal would be ready to enjoy.