State Banquet for the Inauguration
In 1624, Dutch ships landed in the Taijiang Inland Sea (present-day Anping, Tainan). From then on,Taiwan entered the international stage in the Age of Discovery and initiated exchanges with the world. Four hundred years later, for the first time, the inauguration State Banquet was moved to the ancient capital of Tainan, highlighting not only geographical significance for the president and vice president, but also Taiwan’s continued influential role in the international community.
Taiwan’s most beautiful feature is its hospitality. When hosting guests, the Taiwanese always downplay their efforts, but in actuality, pour their hearts and souls into preparation behind the scenes. To warmly welcome our friends from all corners of the globe, this year’s banquet has been designed to showcase Taiwan’s seasonal produce through innovative cuisine and features a carefully curated program that embodies the unique depth and vibrancy of this island. We hope that guests from afar will fully savor this year’s theme – Taiwan: A Taste of Hospitality.
State Banquet
The World Sees Taiwan
Formosa, the beautiful island, welcomes all. From ancient indigenous peoples to the various ethnic groups that followed throughout history – Hoklo, Hakka, waishengren, indigenous peoples, and new immigrants – the blending and coexistence of these groups have created Taiwan’s unique and diverse identity. As an island nation surrounded by shifting ocean currents, we sail onward with the firm belief in connecting with the world.
This menu aims to showcase the flavors and cultures of these five major ethnic groups, combining rich produce from across the island to present the most authentic Taiwanese tastes. The culinary design incorporates six key concepts: democracy and inclusion, social harmony, local color, green sustainability, tradition and innovation, and international outlook, which embody the most contemporary values of Taiwan.
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- Seasonal Vegetables with Sauces of Five Cultures
- Beef Tomato, Lily Bulb, White Asparagus, Green & Yellow Zucchini, Rain Mushroom, Chayote Shoot, Makino Bamboo Shoot
- Dong Quan Chili Sauce, Hakka Kumquat Sauce, Fermented Tofu Paste, Te'nas, Satay Sauce
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- Seasonal vegetables highlight the local terroir, offering vibrant bursts of flavor. The five sauces symbolize the five ethnic groups, each with its own unique characteristics, blending harmoniously to represent Taiwan.
- Delicacies of Five Cultures
- Wanli Sweet Potato-Kumquat Roll, Mugwort Rice Cake, Drunken Chicken, Cinavu, Hot & Sour Shrimp
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- President Lai Ching-te’s hometown delicacy – Wanli Sweet Potato-Kumquat Rolls – along with Mugwort Rice Cake, Drunken Chicken, Cinavu, and Hot and Sour Shrimp represent the various cuisines of the five major ethnic groups.
- Teochew & Taiwan-style Braised Delights
- Goose, Tofu, Peanuts, Turnip, Baby Corn
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- The amber-hued braising sauce delivers a salty-sweet flavor, infusing both meat and vegetables with a juicy richness. These braised delights of Teochew and Taiwanese origin bridge the past and present, showcasing the local flavors of waisheng cuisine.
- Chicken Soup with Bamboo Shoot & Dried Radish
- Pickled Mustard Green, Dried Radish, Free-range Chicken, Guanmiao Bamboo Shoot, Cheng Gong Yan Natural Premium See Salt
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- Dried radish embodies the wisdom of the Hakka, developing rich flavor over time. When added to chicken soup, it provides a salty and sweet freshness. The chicken and water chestnuts are meticulously wrapped with pickled mustard greens.
- Eco-farmed Yellowfin Bream with Tana Sauce
- Tana Sauce, Nest Fern, Snow Peas
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- Tana sauce carries the natural fragrance of the mountains, while nest fern highlights the island’s greenery. The eco-farmed yellowfin bream is sustainable and toxin-free, and offers a tender, succulent taste that imparts new flavor to indigenous cuisine.
- Pork Cutlet with Plum Sauce
- Bone-in Herbed Pork Cutlet, Plum, Green Mango
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- Penglai Pavilion, established in 1927, was not only a renowned Taiwanese restaurant, but also a gathering place for aspiring intellectuals, bearing witness to Taiwan’s democratic movement. This dish made with bone-in pork and crisp plum is inspired by Penglai Pavilion’s classic recipes, giving traditional cuisine a modern revival. The meat is fatty, fragrant, and tender, complemented by a sauce both sweet and sour, served with seasonal green mango to welcome early summer.
- Stir-fried Shrimp over Rice
- Velvet Shrimp, Tainung 71 Aromatic Rice
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- Succulent velvet shrimp sit atop fragrant rice cooked in broth in this enticing dish. A blend of Taiwanese and Japanese cuisine passed down over four generations, this local delicacy from Tainan pairs perfectly with Taiwan’s national drink, bubble milk tea.
- Desserts, Fruit, & Beverages
- Crispy Mango Ice Cream Bar (NINAO)
- "Sweet Golden" Marmalade (Lohas Edible Rose Garden)
- Sesame Oil & Osmanthus-filled Chocolates (Yu Chocolatier)
- Wax Apple (Jiadong Farmers' Association)
- Aurora Melon (Creates the Century Organic Farm)
- Pingtung Irwin Mango
- Pineapple (Guanmiao Farmers' Association)
- Finest Premium Tea (Yun Fun)
- Tainan Dongshan Coffee
- Bubble Milk Tea (Tea & Magic Hand)
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- Taiwanese craftsmanship shines through in these confections made by award-winning artisans. Whether ice cream, marmalade, or chocolate, all have been prepared with dedication and have won international acclaim.
Program