Yadolyee Tianxianglou Celebrates Nearly 30 Years with Renowned Chef Li Yaping as Guest Chef

▲ The kung fu-style Beggar’s Chicken is a long-standing festive delicacy in Hangzhou. (Photo / Provided by Taipei Yadolyee Hotel)

Travel Center / Comprehensive Report

Taipei’s Yadolyee Hotel “Tianxianglou” is nearing its 30th anniversary. On the eve of this milestone, Taipei Yadolyee has invited former Hong Kong Tianxianglou head chef Master Li Yaping to serve as culinary consultant. From June 8 to 21, they are launching the “Tianxiang 30: A Taste of Time, Classic Returns” event, featuring over 30 classic Hangzhou dishes such as Beggar’s Chicken and Dried Eel in New Wind Style.

During Master Li Yaping’s guest stint at Taipei Yadolyee’s “Tianxianglou,” diners can choose from à la carte options, individual set meals, and multi-course table d’hôte menus. Lunchtime à la carte dishes start at just NT$200 on weekdays, while individual sets of eight traditional classic dishes are priced between NT$1,600 and NT$2,500.

The classic dishes brought by Master Li Yaping include 36 Hangzhou specialties such as Spring Bamboo Shoots with Wuchang Fish, Dongpo Pork, Longjing Shrimp, Prosperity Chicken, Kung Fu Soy Sauce Duck, Stir-Fried Crispy Eel Back, West Lake Vinegar Fish, Braised Fresh Bamboo Shoots, Fried Crispy Tofu Skin Rolls, Fried Fresh Shrimp, and Immortal Duck Soup. The kung fu-style Beggar’s Chicken is a long-standing festive delicacy in Hangzhou. The chef meticulously debones the whole duck without breaking the skin, marinates it overnight with scallions, ginger, soy sauce, and Shaoxing wine for deep flavor, then stuffs it with an eight-treasure filling. The outer layer is blanched with hot water to tighten the skin before steaming it thoroughly. Before serving, it is deep-fried until the skin turns golden brown.