Enjoy Hakka tonghua (tung blossom) cuisine in early spring — light on salt, low in fat, and guilt-free

A series of floral seasons awaken people to the arrival of spring, from cherry blossoms and azaleas to tung blossoms as the seasons keep progressing. As the weather gradually warms up, an encounter between Hakka spirit and hotel culinary culture is about to unfold. Besides the “2010 Tung Blossom Festival Official Website” by the Council of Hakka Affairs providing first-hand tung blossom information across Taiwan, various hotels have also launched Hakka gourmet banquets to celebrate the Tung Blossom Festival, allowing guests to savor authentic local delicacies amid the tung blossom ambiance.

From now until May 31, Evergreen Laurel Hotel (Taichung)’s Chang Yuan Chinese Restaurant presents the “Hakka Cuisine Tung Blossom Festival.” Classic Hakka dishes have been creatively reimagined by the head chef, blending traditional flavors with modern health-conscious concepts. The theme of “light salt” and “low fat” has been integrated into Hakka cuisine, offering diners a brand-new gastronomic experience. Customers spending over NT$1,000 on Hakka dishes will receive a complimentary Hakka sesame candy. Additionally, during the event, when diners visit the Laurel Lounge, they can participate in the “High Mountain Oolong Tea Time” activity, enjoying a diverse selection of high mountain oolong tea paired with light meals and desserts.

The “Hakka Cuisine Tung Blossom Festival” features a selection of Hakka delicacies, refined using Western culinary techniques that balance taste and wellness, with each dish starting at NT$200. The “Hakka Salt-Baked Chicken,” made with prime-quality meat and flavor, is seasoned with salt-baking to infuse it with Hakka aroma and served with kumquat sauce for an aromatic punch. The “Hakka Braised Pork Intestine” undergoes elaborate preparation steps and is paired with oil-sealed bamboo shoots containing just the right amount of fat — a dish that’s addictive upon first bite. Other offerings include over 30 other popular Hakka dishes such as “Shredded Ginger Pork Intestine,” “White Jade Cat’s Ear Mushrooms,” “Braised Bamboo Shoots,” “Salty Egg Bitter Melon,” and “Stir-Fried Hakka Radish,” filling diners’ palates with the heartfelt flavors of Hakka cuisine.

Also launching now is the “Ode to Spring” loyalty points redemption campaign. Make a single purchase of NT$1,000 or more after discount at any restaurant in the hotel to earn one point, with a minimum of five points required for redemption. Prizes include hotel suite stay vouchers, premium teppanyaki set meal coupons, Chang Yuan Chinese Restaurant set meal coupons, high-end sauce gift boxes, and exquisite cake vouchers, among others. For details, call the hotline (04) 2313-9988 and press the extension for the respective restaurant, or check the hotel’s official website.

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