As spring deepens, we are about to enter the most beautiful time of the year. From now until June 30, 2026, Tien Hsiang Lo presents its seasonal spring menu, “Jiangnan Spring Handmade Classics,” showcasing refined culinary craftsmanship paired with Taiwan’s freshest seasonal ingredients and spring teas. This menu reinterprets the nostalgic flavors deeply rooted in the memories of Jiangnan natives.
This season’s offerings center on the philosophy of “eating in harmony with the seasons.” By blending Tien Hsiang Lo’s years of culinary heritage with Taiwan’s finest seasonal produce, the menu integrates Hangzhou cuisine with both classic traditions and local interpretations. It brings together the depth developed over time and the freshness of spring, unfolding like a culinary journey across the water towns of Jiangnan through masterful techniques.
Highlights include:
- 「江南醉四喜」 – infused with Tien Hsiang Lo’s signature marinade, featuring notes of Sichuan pepper and delicate fish sauce umami, releasing a lingering aroma of wine.
- 「梁溪脆鱔」 – continuing the Hong Kong tradition of using freshly live eel, delivering a crisp texture that celebrates the essence of river seafood.
- 「墨魚魚鯗紅燒肉」 – made with sun-dried flounder from Wan You Quan, showcasing layers of aged umami through time-honored techniques.
- 「文天祥雞」 – the original inspiration behind Three-Cup Chicken, crafted with Chu Hou sauce and Huadiao wine, transforming a Song Dynasty literary legacy into a refined dining experience through precise heat control.
- 「雲豆白滷豬蹄手」 – slow-cooked in Tien Hsiang Lo’s rich, milky Yanduxian-style broth, resulting in a deeply savory, melt-in-your-mouth texture.
- 「圓鱈獅子頭湯」 – highlighting meticulous knife skills and precise cooking, embodying the philosophy of culinary refinement.
Additional seasonal dishes include:
- 「碧綠松子拌香乾」 – featuring fresh Taiwanese mountain crown daisy to capture the vibrancy of early spring.
- 「豌豆圓鱈」 – a light, delicate dish that reflects the essence of the season through precise temperature control and intricate preparation.
- 「冬去春來菜飯」 – combining bamboo shoots and other seasonal ingredients into a poetic expression of spring.
- 「心太軟」 and 「龍井桂花定勝糕」 – infused with the gentle fragrance of spring tea, symbolizing renewal and vitality after winter, with aromas that linger in the air.
