The Dreamlike Recipes from "The Banquet Chef" — 3 Classic "A-She Dishes" Reimagined at Shanhai Tower

Reported by Xiao Wanting / Comprehensive Report

From the early 20th century through the 1960s and 1970s, there were many restaurants serving banquet-style Taiwanese cuisine, and many affluent families employed private chefs to prepare family recipes and heirloom dishes. At that time, the name "A-She dishes" held great prestige in Taiwanese society. Not only were the cooking methods complex, but the ingredients were also very carefully chosen. However, due to the high level of difficulty in preparation, fewer chefs these days know how to make these dishes. Yongfengyu Shengji Company has recently launched three classic..."A-She Dishes"These dishes are not only served in an environment full of antique charm, but also feature hidden master chefs who focus on ingredient sourcing and origin, aiming to bring back the classic flavors from Taiwan’s culinary golden age.

Double-Lotus Buddha's Hand — A Bridal Dowry Dish Passed Down for Six Generations

This dish was originally part of the bridal dowry of the great-grandmother of Taiwanese cuisine chef Huang Wanling. It involves deboning the front pork leg and stuffing it with another piece of red pork, allowing the flavors of two different cuts of meat to meld together. It is one of the classic dishes among "A-She dishes."

Vegetable Tail Soup — A Fusion of Premium Ingredients

 Vegetable Tail Soup is a combination of six classic Taiwanese table dishes, representing the frugal and simple spirit of Taiwan. To make Vegetable Tail Soup, you first need to cook six classic Taiwanese dishes, then simmer them for four hours. During this process, seasonal vegetables are added gradually, and the mixture is continuously stirred to develop the deep, refined flavor of this composite dish.

Almond Tofu — Handmade with Southern Almonds

 The signature dessert of Master Banquet Chef Hai, "Almond Tofu," is entirely handmade. Peanuts and almonds are ground into a paste, which is then manually stirred for over 40 minutes. The almond paste is mixed with water at the perfect ratio to achieve a soft, bouncy texture that doesn’t clump together.