Office of the President Republic of China(Taiwan)

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

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

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

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

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

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

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

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)

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.