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Silks Place Lancheng Hotel Launches Yilan-Style Table Dishes

Published: 2026-09-25 👁 101 views

Last updated 2026-09-25 — With the opening of the Hsuehshan Tunnel, Yilan has gradually become a popular tourist destination. Starting November 1, Silks Place Lancheng Hotel, a brand under the Silks International Hotels group, will feature...

With the opening of the Hsuehshan Tunnel, Yilan has gradually become a popular tourist destination. Starting November 1, Silks Place Lancheng Hotel, a brand under the Silks International Hotels group, will center its offerings around traditional Yilan snacks and specialty products from the county’s 12 townships. The hotel will introduce two table d’hôte menus: “Taiwan Culinary Tour – Yilan Snacks Edition” and “Taiwan Culinary Tour – Yilan Twelve Townships Edition.” These menus transform local treats such as Gāo Zhā (cake scraps), Cōng Bǐng (scallion pancakes), Bǔ Ròu (pork), Hóng Zāo Yóu Yú (squid in red yeast sauce), and Suàn Wèi Ròu Gēng (garlic-flavored meat soup)… into elegant table d’hôte dishes. They also incorporate ingredients from towns such as Sū’āo, Luódōng, Jiāoxī, and Wǔjié… Allowing guests to savor Yilan’s signature cuisine at a table cost of under NT$10,000.

The dish “Diu Diū Tóng Zǐ” kicks off this snack journey, served in a cone filled with toxin-free shrimp floss. (Photo provided by Silks Place Lancheng Hotel)

Chef Lin Ruiyong centers his creations on local snacks, blending dish stories with his culinary artistry and the cultural charm of Yilan. One of the table d’hôte sets, “Yilan Snacks Edition,” includes appetizers such as apple-infused chicken liver, plum juice tomatoes, five-spice squid, and rock sugar water chestnuts. The first main dish of the meal is the chef’s creative offering — “Diu Diū Tóng Zǐ,” which launches the snack journey. This dish, featuring toxin-free shrimp floss in an ice cream cone, is inspired by the Yilan folk song “Diu Diū Tóng Zǐ.” It plays on the imagery of a train passing through a tunnel, likening the sound to the ‘crack’ of biting into the crispy cone, guiding diners into the Lanyang Plain. Next is “Cherry Duck Sonata,” made from Yilan cherry duck slow-smoked with brown sugar and magnolia tea. Then comes “Sakura Shrimp Patty with Cake Scrap,” combining Yilan specialties — cake scrap and sakura shrimp patties.

Additionally, there is an interpretation of the popular Yilan Beicheng Market snack “Garlic-flavored Meat Soup,” prepared with five-star culinary techniques. This is followed by “Yilan Dual Combo Platter,” which combines traditional Yilan fried dishes — scallion Bǔ Ròu and crispy king oyster mushrooms. Then comes “Salt-Grilled Fresh Fish,” using coarse salt — a staple in traditional kitchens — to cook seasonal catch. Chef Lin also prepares “Scallion Pancake with Three Treasures,” handmade with Sanxing scallions, and stuffed with three fillings: sausage, stir-fried green beans, and beef shank. Before dessert, there’s a nostalgic temple-front delicacy passed down for decades — “Red Yeast Squid with Savory Porridge.” The meal continues with the healthy vegetable dish “Purple and Red Hot Spring Melon,” using hot spring squash from Jiāoxī and purple yam. The chef concludes the meal with an exclusive scallion-rich dessert — “Scallion Cheese Cake” — and “Mousse Roll” with a double-textured finish.

“Taiwan Culinary Tour – Yilan Snacks Edition” features dishes made with local Yilan ingredients. (Photo provided by Silks Place Lancheng Hotel)

Silks Place Lancheng Hotel is the first domestic “Silks Place” brand under the Silks International Hotels Group. It is located adjacent to Yilan City’s cultural, educational, administrative center, and historical park.