The Classics

Jadeite Cabbage with Insects

One of the most famous masterpieces at the National Palace Museum, this dish utilizes fresh bokchoy sum (Chinese cabbage heart) from the farms of mid-Taiwan of comparable size and color to the artifact. Chefs boil it in a broth of quality chicken and ham, and serve it as a salad with black sesame sauce or as a hot dish with a dark broth sauce. The insects are represented by sergestid shrimps, which are high in calcium and proteins.

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Buddha's Tureen in Ting Cauldron with String Decoration

A representative creation from the Warring States period, replicas of this exquisite cauldron are filled with Buddha Tureen, also known as "Buddha jumps over the wall", a highly complex soup that takes two days to create. The name implies that it is so appealing, even Buddha himself would sneak out to get a taste of it. Quail eggs, bamboo shots, scallops, sea cucumber, abalone, chicken, Jinhua ham, pork tendon, mushrooms and taro are the main ingredients, which are stewed in a chicken broth for hours then topped with supreme shark fin.

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Meat-shaped Stone

Equally famed with the Jadeite Cabbage is the Meat-shaped Stone, which is reminiscent of Dongpo meat, known for its layers of fat and tastiness. In the Silks Palace version, our chefs select the best pig knuckle, stew it in a secret recipe sauce made with sugar, scallions, soy sauce and other things for two hours, and using their outstanding carving skills, carve out a shape that is exactly like the treasure.

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