In the early years, former President Chiang Kai-shek made several discreet visits to Sun Moon Lake, leading to the renown of Jiangsu and Zhejiang cuisine in the area. The head chef has specially recreated the state banquet dishes from that era, providing travelers with a feast that transcends time and space. The menu predominantly features “Jiangsu and Zhejiang Cuisine” with an appropriate level of spiciness. The culinary techniques focus on frying, stir-frying, braising, steaming, simmering, and smoking. Local specialties from Nantou are integrated into the ingredients, and traditional Chinese medicinal herbs are incorporated into stewing and soup-making, aligning with the ethos of Eastern cuisine that emphasizes nourishment and well-being.