President Tsai’s 8-course inaugural state banquet menu revealed — designed with local and seasonal ingredients in mind

▲ The three small appetizer plates include green beans with onions from Yunlin, yam from Dajia with plum sauce, and cloud ear fungus and lotus root in vinegar. (Photo / Provided by Taipei Marriott Hotel, the same below)

Travel Center / Comprehensive Report

The inaugural state banquet for the 14th President and Vice President of the Republic of China will be held at Taipei Marriott Hotel, and the menu has been unveiled today. Excluding appetizers, there are 8 courses in total. The three small appetizer plates include green beans with onions from Yunlin, yam from Dajia with plum sauce, and cloud ear fungus and lotus root in vinegar. The first welcome dish is “Spring in Formosa,” the second is “Steamed Lobster with Garlic and Scallions,” the third is “Happy Pig Roast,” the fourth is “Organic Lily and Green Seasonal Vegetables,” the fifth is “Steamed Gobi in Pickled Fruit,” the sixth is “Hakka Stir-fried |? Vinegar Thin |?,” the seventh is “Braised Abalone with Flower Fragrance and Red Head,” and the eighth is “Black Vinegar Pork.” In addition, special attention has been paid to selecting ingredients that reflect the essence of Taiwanese culinary heritage across different eras, with a strong emphasis on local flavor. The Steamed Lobster with Garlic and Scallions uses the famed “Sanxing Scallions” from the Yuanshang Ideal Farm in Yilan, garlic from Xiluo in Yunlin, and lobsters from the waters around Penghu. The Hakka Stir-fried |? |?, a Hakka dish specially requested by the President, also features vinegar-infused pork belly, a classic local delicacy cherished by many Taiwanese.

▲ Spring in Formosa.


▲ Steamed Lobster with Garlic and Scallions.


▲ Happy Pig Roast.

Taipei Marriott Hotel stated that the design of this state banquet menu is centered around the concepts of “local” and “seasonal,” aiming to let the distinguished guests savor the finest locally sourced, in-season ingredients and authentic flavors of Taiwan. The Steamed Lobster with Garlic and Scallions uses the renowned “Sanxing Scallions” from the Yuanshang Ideal Farm in Yilan, garlic from Xiluo in Yunlin, and lobsters from the waters of Penghu. The Hakka Stir-fried |? |?, a Hakka dish especially chosen by the President, also includes vinegar-braised pork belly, using scallions from Xiluo and other high-quality Taiwanese ingredients traditionally used in Hakka cooking.

▲ Hakka Stir-fried |? |?.