The sweet dew soup that Empress Wu Zetian served to Emperor Xuanzong in the TV drama "The Empress of China" — you can try it today too!

▲ "Sui-Tang Imperial Stuffed Lamb" from The 2015 Grand Tang Dynasty Banquet at The Garden of The Westin Taipei Wardolf.

Reported and photographed by Huang Shiyuan, Taipei

Riding on the recent wave of interest in Empress Wu Zetian, the executive chef team at The Garden of The Westin Taipei Wardolf has drawn inspiration from imperial cuisine, meticulously researched historical texts, and added creative flair inspired by the drama, to specially launch the “2015 Grand Tang Dynasty Banquet.” For instance, in the drama, Consort De attempts to poison the dish, which is then presented to Emperor Xuanzong by Empress Wu — the sweet dew soup. This dish includes polygonum multiflorum, black chicken, deer antler, and deer tendon, while the chefs at The Garden have also added abalone to boost vitality.

After six months of research, The Garden of The Westin Taipei Wardolf has revived the grandeur of Tang Dynasty feasts with the “2015 Grand Tang Dynasty Banquet.” From the dishes recorded in Wei Juyuan’s “Banquet of Rising from Humility” — such as braised cloud-dream meat, phoenix embryo, snow infant, stuffed lamb, and Wei Zheng’s favorite Hebei vinegar celery — to the Sichuan tribute fish and peony-style fake shark fin personally selected by Empress Wu Zetian, as well as the sweet dew soup often consumed by emperors in modern dramas. Available now until July 31st, starting from NT$8,888 for four people (add NT$2,222 per additional person).

The Garden of The Westin Taipei Wardolf — “Sui-Tang Imperial Stuffed Lamb” from the 2015 Grand Tang Dynasty Banquet


Every dish in the Grand Tang Dynasty Banquet has a story behind it. For example, the “stuffed lamb” recorded in the Banquet of Rising from Humility menu involves roasting a whole goose inside a whole lamb. Once cooked, the lamb is discarded and only the goose is eaten. However, The Garden made slight modifications — wrapping lamb meat, pork, and glutinous rice inside a lamb chop, then presenting it grilled. As for “Mae Niang’s Snow Night Peach Blossom Shrimp,” legend says that one spring night in March, while serving Emperor Gaozong, snow began to fall outside the window. The emperor named the scene “Snow Night Peach Blossom,” and it was transformed into this dish by imperial chefs. The Garden’s chefs, having researched the Tang people’s love for cherries, incorporated cherries into the Snow Night Peach Blossom Shrimp (ingredients include lobster, egg white, tomato, powdered sugar, gold leaf, and pea sprouts), bringing the flavor even closer to that of the Tang Dynasty.

 

Grand Tang Dynasty Banquet Menu

1. Dragon and Phoenix Gold-Inlaid Box — Six Cold Dishes Arranged Like a Dragon Coiling Around a Pillar
2. Sweet Dew Soup Bestowed by Emperor Xuanzong
3. Mae Niang’s Snow Night Peach Blossom Shrimp
4. Imperial Yellow Robe Beijing Duck
5. Sui-Tang Imperial Stuffed Lamb
6. Sichuan Tribute Fish Leaping with Cranes
7. Luoyang Peony-Style Fake Shark Fin
8. Grand Tang Dynasty Desserts


▲ Sweet Dew Soup.


▲ Dragon and Phoenix Gold-Inlaid Box — Six Cold Dishes Arranged Like a Dragon Coiling Around a Pillar.