All FuRong branches across Taiwan launch signature New Year’s dishes featuring the royal delicacy “Black Tiger Paw Mushroom”!

Black sugar red bean rice cake. (FuRong Hotel)

FuRong XO Sauce. (FuRong Hotel)

FuRong Hotel’s 15 branches nationwide offer a variety of takeout New Year’s dishes. These include fresh fish dishes symbolizing abundance every year, essential whole chicken for festive occasions, and the intricate Buddha Jumps Over the Wall. In addition to New Year’s dishes, there are also festive gifts perfect for visiting relatives and friends during the holidays, such as “Black Sugar Red Bean Rice Cake” made with Okinawan black sugar from Japan and Wandan red beans, and the versatile stir-fry “FuRong XO Sauce.” Sales start today and run until February 12.

Each FuRong branch features unique takeout New Year’s dishes. For example, Taipei One’s signature dish, “Tiger Paw Fish Maw Braised Chicken,” combines the rare royal mountain delicacy “Black Tiger Paw Mushroom”—known for its unique fragrance and once only affordable by nobility—with premium fish maw, slow-cooked in a clay pot to produce a richly aromatic broth suitable for all ages. The Hualien branch’s “Black Tiger Paw Mushroom Chicken Stew” also uses specially selected Black Tiger Paw Mushrooms paired with black-bone chicken, along with shiitake, white beech, and coral mushrooms for a healthy and non-greasy flavor.

The Taoyuan branch’s “Golden Splendor Full Hall Red” incorporates Hakka elements, using a modified version of plum-flavored Dongpo pork stuffed in a flatbread made from pumpkin and bamboo charcoal powder—a traditional and authentic Hakka delicacy. The Taoyuan Airport MRT A8 branch’s “Braised Lion’s Head with Chinese Cabbage” uses pork shoulder mixed with yam for a sweet, slightly crispy texture, while the broth is slow-cooked with chicken bone stock and Chinese cabbage, highlighted by shiitake mushrooms and hometown-style pork for added aroma. The Taichung Lihpao Land branch’s “Hong Kong-Style Imperial Buddha Jumps Over the Wall” is especially luxurious, featuring pork ribs, chestnuts, mushrooms, fried taro, and braised pig trotters, plus premium seafood like abalone, shark fin, and sea cucumber blanched and simmered in broth to create a sweet and savory taste.