This New Year’s Eve feast is all about meat — only a lavish spread of fish and meat truly captures the festive spirit.

The seafood and meat platter brings together jellyfish, squid, beef tendon, and soy sauce duck breast to kick off the reunion dinner. (Photo by Lin Chengyan)

Shaoxing drunken shrimp, with its enchanting wine aroma, leaves a finger-licking aftertaste. (Photo by Lin Chengyan)

The fragrant braised bone-in beef short ribs showcase a unique steak flavor with a proprietary braising broth. (Photo by Lin Chengyan)

Wuxi spare ribs are a classic Jiangsu-Zhejiang delicacy — tender meat with crispy bones, rich in flavor and juice. (Photo by Lin Chengyan)

Stewed pork balls symbolize wealth, abundance, and completeness. (Photo by Lin Chengyan)

The honey chestnut and red bean sticky rice is made with premium ingredients and has just the right level of sweetness. (Photo by Lin Chengyan)

The immortal chicken soup boasts a delicious broth, tender chicken, and a fragrant, mellow taste. (Photo by Lin Chengyan)

How can Lunar New Year be complete without Buddha Jumps Over the Wall? Scallops and abalone bring plenty of good fortune. (Photo by Lin Chengyan)

The biggest purpose of the reunion dinner on New Year’s Eve is to reward yourself for a year of hard work — naturally, no dish should be treated lightly. While it may not include every delicacy under the sun, the emphasis is on richness and thoughtfulness. For the first time this year, WOK WoFengGe, the only Chinese restaurant under the Godfather Steak brand, has entered the takeout New Year’s Eve feast market. What’s refreshing is that this set offers great value for money, featuring meat-heavy dishes from appetizers to mains — a big hit among meat lovers.

WOK WoFengGe hopes everyone can welcome the Year of the Dog with an extravagant meal without breaking the bank. Led by Chef Deng Xinzhen, who has nearly 50 years of experience cooking Jiangsu-Zhejiang cuisine, the restaurant has blended the essence of Jiangsu-Zhejiang flavors with Taiwanese tastes to launch the “Golden Dog Prosperity New Year’s Eve Feast,” which harmoniously combines tradition and innovation. Chef Deng has prepared eight dishes in total, including the immortal chicken soup and Buddha Jumps Over the Wall with scallops and abalone, both simmered using time-honored methods, as well as Jiangsu-Zhejiang classics like Wuxi spare ribs, stewed pork balls, and Shaoxing drunken shrimp. The appetizer showcases expertly crafted old-style braising techniques, combining jellyfish, squid, beef tendon, and duck breast. The highlight, “fragrant braised beef short ribs,” and the dessert “honey chestnut and red bean sticky rice” are equally unforgettable.

This New Year’s Eve feast is bountiful, offering chicken, pork, beef, duck, and a variety of seafood, all meticulously cooked using methods such as braising, stewing, simmering, and steaming. It stays true to the authentic flavors of Jiangsu-Zhejiang cuisine and fully presents the abundance of the land of fish and rice. The “Great Fortune and Prosperity Feast” combo includes: seafood and meat platter, Shaoxing drunken shrimp, fragrant braised bone-in beef short ribs, Wuxi spare ribs, stewed pork balls, honey chestnut and red bean sticky rice, and immortal chicken soup, priced at NT$4,888 (including delivery). The “Abundance and Blessings Feast” includes the same six main dishes, but upgrades the immortal chicken soup to Buddha Jumps Over the Wall with scallops and abalone, priced at NT$6,888 (including delivery).